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My favorite go to “pasta” and sauce

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So this is my all time favorite recipe to just go to when you dont know what else to make. Especially if you have people over for dinner and are trying to explain that yes, eating paleo can still taste good without pasta! The secret to this is just making sure your pasta sauce is nice and filling with all sorts of yummy veggies in it.

Ingredients:

  • Medium size spaghetti squash (I swear the only place I have found these are at Whole Foods)
  • 1-2 lbs turkey meat
  • 1 purple onion chopped
  • 1 package mushrooms chopped
  • 1 zucchini chopped
  • 1-2 garlic cloves minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbls italian seasoning
  • 1 tsp salt
  • jar of organic spaghetti sauce (There is a great one at Trader Joes, just watch the sugar content. Go low sugar!)

First take the spaghetti squash and cut it in half. These are a pain in the ass to cut open so just be careful and dont slice your hand off in the process. Take the halves and scoop out the seeds. Sprinkle with olive oil and some sea salt and put in the oven face down on a cookie sheet for about 30 minutes at 375. You will know its done when you can stab it with a fork and it slides right in. Take out of oven and put aside while you cook your sauce.

Now I ususally cook my turkey and my veggies seperate but I just like making more work for my boyfriend I think with all the dishes I pile up (Oh, thats the agreement around here. I cook, he cleans. Working out great). But you can cook the turkey meat and then add the vegetables to the same pan if you want. Anyhow, cook the turkey meat and add the seasonings to it. In a seperate pan, put some olive oil in the pan and add your chopped onion and garlic. When the onions become transparent add the mushrooms and zucchini. When they are cooked but still firm, add the cooked turkey meat to the pan and mix together. Pour the entire jar of spaghetti sauce on top and simmer together while you start to work on your cooked spaghetti squash.

Take the squash and grab a fork. You will take the fork and scrape the entire inside of the squash out and you will see that it comes out in little stringy pieces. Hence, why they call it spaghetti squash! You will get a ton of the ‘meat’ out of these two halves. I usually put them into a big bowl like spaghetti and then we take our serving and pile the sauce on top. Avoid putting any butter or parmesean cheese unless you are having a cheat day. But even then, just a little!

I would say serve with some garlic bread and your good to go! But… I have yet to find a recipe for garlic bread while eating paleo. If you find one… email me!

Bon Apetit!

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Posted by on July 2, 2012 in Dinner, Sauces

 

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Paleo peppers… In the crock!

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Time to use the crockpot! We bought this thing and it just sits there in the cabinet so I figured I need to find some recipes for this thing! These are beautiful, easy, and delicious.

Ingredients:

  • 1 pound of grass fed beef (or 1/2 with 1/2 lb of turkey)
  • 1 onion
  • 1 carrot
  • 1/2 cauliflower
  • 6oz tomato paste
  • Can of crushed tomatoes
  • 1/2 cup Italian herbs
  • 1/4 cup broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 6 large bell peppers. Red, yellow, orange are best

Start out with your beef. Grind up 1/2 of a cauliflower in a food processor along with the carrot, garlic, and onion. Add to the meat mixture. Mix all your spices together and add. Combine the tomato paste and crushed tomatoes to the beef mixture.

Cut the tops off the peppers and clean out any seeds. Stuff the peppers with the mixture and put the top of the pepper back on. Repeat for all peppers and add them all to the crockpot. Pour in the chicken broth just so it covers the bottom. Cook on medium heat for about 6 hours. Serve with a salad and your ready to go!

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Posted by on June 27, 2012 in Beef

 

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