Spaghetti Squash Bolognese

Craving Italian food?  I have the fix for you...and it is Paleo!  I found this gem in the "Practical Paleo" book.  Very simple to do! 

 

Spaghetti Squash Bolognese

 

1 spaghetti squash

Sea salt and pepper

2 T butter

1 yellow onion, diced fine

1 carrot, diced fine

1 stalk of celery, diced fine

1 clove of garlic, diced fine

1 lb ground beef

4 slices of bacon, cut into pieces

1/2 cup coconut milk, full fat

3 ounces tomato paste

 

Preheat the oven to 375 degrees

 

Slice the spaghetti squash in half (lengthwise) and scoop out the seeds and inner portion of the squash (like a pumpkin).  Sprinkle with salt and pepper and place face down on a baking sheet and roast for 35-45 minutes.  The flesh of the squash will become translucent in color and the skin begins to soften and easily separate from the "noodles" that make up the inside. 

 (I use a fork to produce those "noodles")

 

*** Here is a link to help you with the squash! http://youtu.be/-NHtEsopf18 ***

 

As the squash is roasting, in a large skillet, melt the butter and sauté the onions, celery carrots and garlic until tender.

 

Add the ground beef and bacon and cook until all the way browned through.  Once the meat is completed, add the coconut milk and tomato paste and simmer over low heat for 20-30 minutes.

 

Add sea salt and pepper to taste before removing the sauce from the heat.

 

Allow the squash to cool and so that you are able to handle it.  Scoop or fork out the flesh from the inside of the skin into a bowl. 

 

Serve side by side on a plate, mix and enjoy!!!

 

 

Paleo Gingerbread Loaf

So I discovered this AWESOME new book called "Paleo Indulgences"....OMG at the sweets and other things we crave in this lifestyle....and it is ALL Paleo!

My first run from this book, I did a Gingerbread Loaf.  The house smelled so warm and fabulous and the gingerbread was very moist and yummy!  Here is the recipe!

Paleo Gingerbread Loaf

 

Dry

1/3 cup coconut flour

1/4 t sea salt

1/2 t baking powder

3 T cinnamon

1/4 t nutmeg

1 t ground ginger

 

Wet

4 eggs

2 t pure vanilla extract

1/4 cup pure maple syrup

1/4 cup coconut milk (full fat)

2 T coconut oil, melted

 

Heat oven to 350 degrees and spray loaf pan with non-stick spray

 

Place all the dry ingredients into a large bowl and mix well.

 

Add the wet ingredients, EXCLUDING the coconut oil, and blend well with a hand mixer.

 

With the mixer on low, slowly add the coconut oil, 1 T at a time

 

Pour mixture into loaf pan and cook 35-40 minutes at 350 degrees

Check to make sure the middle is done by sticking a knife in and it comes out clean!

 

ENJOY while it is warm!

 

 

Paleo Greek Salad with Avo-Ziki Dressing

This is my NEW addiction....salads!  I found this in "Practical Paleo", thought I would try it and MAN!  Y'all gotta make this!

Greek Salad with Avo Ziki Dressing

 

4 cups romaine lettuce, chopped

1/2 cucumber slices

1/2 cherry tomatoes

1/4 cup sliced Kalamata olives

2 T capers

 

Place lettuce on bottom and top with veggies

 

Avo-Ziki Dressing

1 ripe avocado

Juice of 1 lemon

1/4 cucumber, chopped

1 small clove garlic

salt/pepper

1 T dill week

2 T EVOO (x2)

Oregano

 

 

 

Place all in food processor and whip until creamy. 

 Place medium-sized amount in small bowl and add EVOO until a dressing consistency. 

Add to top of salad and top with oregano!

 

Yummo!  You will stay full for hours!!

 

 

Moo-Less Chocolate Mouse

Yes, yes....I know.  It has been since MARCH that I posted something...I promise to get back into the swing of things!

I have been having this whole "Sweet Tooth" thing lately.  I have had to cut fruit out almost completely to lean up, so I looked into the book "Practical Paleo" and found something I haven't had in years!!!!!

Moo-Less Chocolate Mouse

 

2 ripe avocados

1/4 cup unsweetened cacao powder

4 T full-fat coconut milk

4 T honey

1/2 t pure vanilla

Pinch of cinnamon and sea salt

 

Place all ingredients into food processor and whip until creamy.

 

 

  Serve with dark chocolate chips on top.

"Spaghetti" with Meat Sauce

I LOVE Italian food and I LOVE spaghetti!  This totally cured my craving and it was so filling and healthy!

 

"Spaghetti" with Meat Sauce

 

2 T EVOO

1 cup carrots, chopped

1 cup yellow onion, chopped fine

1 cup zucchini, chopped

1 green bell pepper, chopped

2 cups mushrooms

1 lb grass-fed ground beef

1 lb no casing Italian Sausage

28 oz organic crushed tomatoes

28 ounces organic whole peeled tomatoes

2 large garlic cloves, crushed

2 T Oregano

1 T Basil

1 T black pepper

 

Place the EVOO in the bottom of the crockpot and turn it on low

 

Chop all the veggies and add to the Crockpot

 

In a large skillet, brown the Italian Sausage and ground beef until it has minimal pink.  DO NOT over cook where it is all brown and crumbly...remember...it is about to get slow cooked! :)  Add the meat to the Crockpot.

 

Add all the remaining ingredients and give it a few stirs to incorporate all the flavors!

 

Cover and cook on low for 4-6 hours. 

 

 

Serve over steamed Spaghetti Squash and enjoy!

 

HAPPY PALEO COOKING!!!!!

Mediterranean Lamb Roast

This was so yummy and even better the next day for lunch!!! Very easy and quick to prepare, too!

Mediterranean Lamb Roast

4 lbs Lamb Roast

1 yellow onion, quartered

4 large carrots, chopped in 1-inch pieces

6 garlic cloves, smashed

1/4 cup Kalamata olives

1/4 cup brine from olives

32-ounce organic whole, peeled tomatoes

Place the lamb roast on the bottom of the Crockpot, flat as you can

Place all the veggies on top and the tomatoes last.

Cover and cook on low for 6-8 hours

Enjoy a nice Mediterranean meal with a salad or

veggie of your choice (Paleo veggie!)

HAPPY PALEO COOKING!!!



Mango Salsa over Rainbow Trout

I love trout....when I can't taste it!  I am not a "fishy" kind of person!

 

This is something you will love!

 

Mango Salsa over Rainbow Trout

 

1 16 oz can diced tomatoes

1 jalapeno, seeded (or not if you like hot!)

1/2 yellow onion, chopped

2 T fresh Cilantro

Juice of 1 lime

2 cloves of garlic, minced

1 mango, diced

1-2 Fillets of Rainbow Trout

 

Place the trout on a piece of foil and turn the grill on low

 

Place the trout on the foil on top of the grill and cook until flaky

Remove from heat and let it rest while you make the salsa

 

Place everything together in a bowl and mix thoroughly. 

You might want more Cilantro, depending on your taste buds! :)

 

Serve on top of trout with any Paleo veggies and enjoy!

 

HAPPY PALEO COOKING!!!!