Spaghetti Bolognese with Zucchini Noodles

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I was meal planning for the next couple of weeks and realized that I haven’t posted our primal spaghetti recipe yet, which is just a shame.  I love spaghetti and there was a time when we were first married we had spaghetti several times a week for months because we remodeled our kitchen, and with a 1 burner hot plate, your options are limited.

This recipe, of course, is grain free and really great for you – you get your veggies in and can still enjoy a yummy, meaty sauce.  I always put a lot of parmesan cheese on top, too.  🙂   Skip the cheese if you’re going Paleo.

Spaghetti Bolognese with Zucchini Noodles

Sauce:

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1 lb of ground beef

1 small yellow onion, finely diced

1 garlic clove, minced

1 28 oz can of crushed tomatoes

2 T of olive oil

2 T of butter

a couple dashes of red pepper flakes

salt & pepper

1 t of dried basil (or 3 T of fresh basil)

Heat olive oil in a large sauce pan over medium heat.  Add the diced onion and sauté until translucent, then add garlic and red pepper flakes and sauté until fragrant.  I don’t use a lot of red pepper flakes because I’m a wimp when it comes to spice.

Then add ground beef, break up unto pieces, season with salt/pepper, and cook until the meat is no longer pink.  Drain off most of the excess grease.

Pour in canned crushed tomatoes, reduce heat to low, cover the pan with a lid, and let sauce simmer for a good 30 minutes.  If I am ahead of schedule, I like to simmer the sauce for an hour.

After you simmer the sauce, take off the heat and add butter and basil.  Stir to combine. 

Zucchini Noodles:

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Zucchini noodles are easy to make – if you have the right tool.  I use this gadget to slice the zucchini into noodles:  Mandoline Slicer  Then we just grab the noodles we want, plop them on our plates, and microwave them for about 2-3 minutes, until hot and tender.

Enjoy!!

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Primal Crockpot Beef & Broccoli w/ Cauliflower Rice

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I’ve tried a couple Beef & Broccoli recipes before finding this beauty.  The previous attempts all yielded very tough beef, something I can’t stand.  This recipe, though, is really yummy – great sauce for the “rice” and tender, chewable beef.

Crockpot Beef & Broccoli

1 lb of beef, cut into strips.  I buy stir fry beef.

1 cup of beef consomme  (I have used beef broth successfully as well)

1/2 cup of soy sauce

1/3 cup of coconut sugar (I buy this)

1 T of sesame seed oil

3 garlic cloves, minced

about 1 teaspoon of arrowroot powder

2 T of beef broth after the meat has cooked

3 broccoli crowns, cut into small florets, & steamed

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Place beef, sliced, in crockpot.  In a small bowl, mix together consommé, soy sauce, coconut sugar, sesame oil, & garlic.  Pour mixture over beef.

Cook on low for 4-6 hours (depending on how hot your crockpot runs).

Once beef is cooked, cut up & steam your broccoli florets.  I cooked mine for about 8-9 minutes.

While your broccoli is steaming, remove 2 T of beef liquid.  Stir in 1 tsp of arrowroot powder until well mixed.  Add that back into the crockpot and stir until thickened.  Add more arrowroot powder if necessary.

Add in broccoli and stir.  Cook about 10 minutes, to incorporate flavors.

Serve over cauliflower rice.  Enjoy!

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Primal “Hamburger Helper”

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This meal reminds me of the Hamburger Helper my mom used to have me make when I babysat my brothers.  Back them, HH was pretty simple:  meat, cheese sauce, & noodles.

This primal version of HH is really simple, too.  Meat, cheese, spices, & cauliflower.  My 2 year old likes this meal and I like that she’s eating her veggies without realizing it. 😉

Primal Hamburger Helper

1 1/2 lbs of ground beef

2 cups of cheddar cheese

1 head of cauliflower, broken up in small pieces

1 tsp onion powder

salt & pepper to taste

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Brown the beef in a large sauce pan.  While the beef is browning, break up your cauliflower in small pieces and steam it until tender (about 10-11 minutes).

Drain the fat off the meat.  Add in the cauliflower, cheese, and spices.  Mix it up and serve.

See how simple?

Enjoy!

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Chocolate Avocado Pudding

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I loved chocolate pudding as a child and wanted to give my daughter the same fond memories, but in a healthier form.  This recipe is really very yummy and keeps in the fridge for 2-3 days after making it AND I feel like a super sneaky mom giving this to my daughter for dessert, knowing the great ingredients in it 🙂

Chocolate Avocado Pudding

2 avocados, ripe

2 medium bananas, ripe (but not too ripe, or the banana flavor is strong)

6-8 T of cocoa powder

1 tsp vanilla

In a food processor, cream avocado & banana together until smooth.  Make sure to scrap down the sides and mix thoroughly.  Add the cocoa powder & vanilla and pulse until smooth.

Chill in the refrigerator before serving.

Enjoy!

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Primal/Paleo Sandwich Bread – Grain free!

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So bread is something I don’t miss too much – sandwiches, on the other hand, I missed.  This bread tastes nutty, and is more the consistency of a dense sweet bread, but it works well for sandwich making.  My 2 year old eats peanut butter and jelly on this bread and my husband likes grilled cheese or egg-in-a-hole using this bread.

Sandwich Bread

3 cups of almond flour

4 T of coconut flour

1/2 cup of flaxseed meal

1/2 t of salt

3 t of baking soda

10 eggs (wowza, I know)

1/2 cup of coconut oil

4 T of honey

2 T of apple cider vinegar

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Mix together all the dry ingredients in a large bowl (almond flour, coconut flour, flaxseed meal, salt, and baking soda).  Add the wet ingredients (eggs, coconut oil, honey, & cider) to the dry and mix well with a hand mixer, scraping the sides to combine everything.

Pour the batter into a standard loaf pan (9×5).  Bake at 350 degrees for 1 hour – check the middle at that point to make sure it’s cooked through.  Cook longer if necessary.

Cool in the pan for 10 minutes.  Then cook completely on a cookie rack.

Slice and enjoy!

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Almond Flour Waffles

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These waffles are simply amazing.  They are dense, crunchy on the outside and spongy on the inside.  I don’t often think that I can’t tell much difference between the grain-free version and the original version, but in this case, if I didn’t know these were made with almond flour, I would never guess it.  The only small difference is that I think they are a bit drier than “normal” waffles.

Try these – you won’t regret it!

Almond Flour Waffles

  • 1 cup of almond flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 4 eggs
  • 1 generous teaspoon of vanilla
  • 2 tablespoons of honey (or other sweetener)
  1. Warm up your waffle iron.
  2. Place the dry ingredients in a mixing bowl, and blend with a whisk.
  3. Add the wet ingredients to the dry ingredients and whisk until well blended.
  4. Add 1/4 cup of the batter, maybe less or more depending on your waffle iron, and close the lid.
  5. When the waffle is ready, take it out, place it on a plate, and then add your favorite topping!  I love peanut butter & maple syrup.

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Enjoy!

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Taco Soup

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I love all things Mexican…well, American-ized Mexican 🙂  And this taco soup is yummy – it reminds me a queso dip, but in soup form, which is a good thing in my book.  I found it to be pretty darn spicy (and I used MILD Rotel tomatoes) but I am a wimp with spice.

And also, I know it’s August and I’m posting a soup recipe, but people, it’s been in the 60s overnight.  Unseasonably cold weather + football season upon us = soup for dinner.

Taco Soup

1 lb of ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon of cumin

1 teaspoon of chili powder

8 ounces of cream cheese

2 10 ounce cans of Rotel tomatoes

1 can of beef broth

3/4 – 1 cup of heavy cream

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Brown your ground beef and drain off the excess fat.  Add in the minced garlic and onion and cook until the onion is clear.  Add in your spices (cumin & chili powder) and let cook at minute.  In the meantime, cube your softened cream chess.  Add the cream cheese to the meat mixture and combine until the cream cheese has melted.

Once the cream cheese completely coats the meat mixture, add your 2 cans of Rotel, 1 can of beef broth, and 3/4-1 cup of heavy cream (depending on how creamy you like it).  Stir well, bring to a slow boil, and you’re done!

Enjoy!

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Crockpot Picadillo over Cauliflower Rice

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What is Picadillo?  Good question.  It’s traditionally a spanish mexican dish served over rice or in tacos.  I think it tastes similar to a chili soup.  While I liked this meal, I am not usually a fan of green olives, so I probably won’t make it often.  I still wanted to pass it onto you because I know a lot of you could like green olives and would like this dish much better than myself.

Slow Cooker Picadillo

Ingredients:

  • 2 1/2 lbs 93% lean ground beef
  • 1 cup minced onion
  • 1 cup diced red bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 small tomato, diced
  • 8 oz can tomato sauce
  • 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • kosher salt and fresh pepper, to taste

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Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives).  I also added some of the brine from the jar for added flavor.  Then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over cauliflower rice.

Enjoy!

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Chicken with Sun Dried Tomato Sauce

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Sometimes I get tired of eating lots of meat (I know, blasphemy in the primal diet) and this yummy sauce spices things up a bit, I think.

Chicken with Sun Dried Tomato Sauce

6 boneless, skinless chicken breasts, sliced thin
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons coconut flour

1/2 cup onions, chopped finely

2 cloves garlic, minced

1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1 cup chicken broth
1 cup heavy whipping cream

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often.

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Pour over chicken breast and enjoy!

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Roasted Broccoli

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This is a simple recipe for a veggie side to all the meat we eat as low-carb people.  I tend to shy away from broccoli as I don’t like it all that much, but this recipe actually made me go for seconds.  If you’ve got a picky eater (kid or husband!) maybe this recipe will help 🙂

Roasted Broccoli

2-3 broccoli crowns, chopped into small florets

Olive Oil

Salt

Pepper

4-5 Garlic Cloves, minced

Preheat your oven to 425 degrees.  Line your baking pan with tin foil and grease it.  Put your broccoli on your baking sheet and toss with olive oil, salt, pepper, & garlic.  Bake for 20 – 25 minutes until the broccoli is a crispy-tender and the tops of the broccoli florets are starting to brown a bit.

After you take out of the oven, place broccoli on paper towel and drain the excess oil off.  Put in a serving dish and enjoy!

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