Pizza Spaghetti Casserole

I’m back from my time off of having a baby back in March – thanks for your patience with me ūüôā

I had a healthy baby girl, Olivia Claire, and she’s a cutie, if I do say so myself!

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Anyway‚Ķnow that life is back to a new normal, I’ve started incorporate new recipes in our meals – heck, I started making meals, period.

I wanted to share with you this new favorite РPizza Spaghetti Casserole.  I normally do not care much for spaghetti squash, but in this recipe, I really liked it.

Pizza Spaghetti Casserole

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  • 1 large spaghetti squash
  • 1 pound italian or regular sausage
  • ¬Ĺ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • Add anything you like with pizza: veggies, basil, cheese, etc…
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.  Cook for another 30 minutes or so.
  3. Once squash is done cooking, remove threads and place in a large bowl.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.  Drain the grease & add to bowl with squash.
  5. Add pizza sauce, dried basil and salt and pepper, toppings to the bowl and mix well.  I used cheese in mine pictured
  6. Lastly, add whisked eggs to the bowl and mix everything together until you can no longer see the eggs.
  7. Pour into a greased 8×8 dish.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.

Enjoy!!

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Frittata

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I oftentimes do breakfast for dinner partly because I love breakfast for dinner and partly because I am not hungry enough at breakfast time to eat large amounts of food. ¬†Frittatas are super easy, super yummy, and very adaptable to your preferences. ¬†You can add whatever veggies, meat, cheese combos your want (or if you’re paleo, skip the cheese altogether!).

I make mine in a cast iron skillet that I’m still curing, so my frittatas stick a little, but if you skillet is cured, you shouldn’t have that problem.

Like I said, you can change up a frittata recipe easily РI make mine different each time.  The recipe below matches the pictures in this post.

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Frittata

Base ingredients:

1 T of olive oil or coconut oil

8 large eggs

1/2 cup of whole milk (coconut/almond milk if you’re paleo)

1/2 – 1 tsp of sea salt (if you are like me and like things salty, use 1 tsp)

1/2 tsp of pepper

Optional, Changeable ingredients:

1 chopped green pepper

1/2 lb of breakfast pork sausage

some chopped tomatoes (I had leftover garden tomatoes for this frittata)

1 cup of shredded gouda cheese

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Preheat your oven to 400 degrees.

Heat up 1 T of olive oil in your skillet.  Add your veggies and sauté for a couple minutes.  If using meat, add your meat next and cook until browned, breaking up in small pieces.

While your meat/veggies are cooking, whisk together eggs, milk, salt and pepper.  When veggies/meat are done, pour egg mixture into the skillet and cook for about 5 minutes until the bottom is starting to set.  Take skillet off the heat and sprinkle your cheese (if using) on top.

Transfer your skillet to the oven and bake for another 12-15 minutes, or until the frittata puffs up, is brown on top, and doesn’t jiggle. ¬†Remove from the oven and let cool for a little before serving.
Enjoy!

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Primal Biscuit Recipe, take 2

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I don’t usually post a recipe the same day I try it, but in this case, I’ve made an exception. ¬†I have used a different biscuit recipe for my biscuits & gravy recipe for over a year now (here) but for kicks and giggles, I tried a new recipe I found over at the Health Starts in the Kitchen blog, which I adapted slightly.

These biscuits are really great – very dense, slightly sweet, and completely filling. ¬†My husband called these biscuits a “grand slam” which is saying something, since most new recipes are “singles or doubles”.

These are great with jam or honey, too. ¬†ūüôā

Anyway, this will be our new go-to biscuit recipe I think.

Here’s the details:

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Grain Free Buttermilk Biscuits

2 1/2 cups of almond flour

1/4 cup of arrowroot powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp baking powder

3 T of butter

2 T of coconut sugar

1/4 cup of sour cream

2 large eggs

2 (more) T of butter

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Preheat your oven to 350 degrees.  Line your cookie sheet with wax paper & grease.

In a medium bowl, combine almond flour, baking powder/soda, and sea salt.  Set aside.  Now, in a small pan, over low heat, melt 3T of butter and the add the sour cream and whisk until combined.  Take off heat and whisk in the 2 eggs.

Pour whisked liquid mixture into the dry ingredients and stir well.  Fold in the 1/4 cup of arrowroot powder.

Divide dough in 8 equal portions, dust your hands with arrowroot powder, and form each portion into a biscuit shape.  Place on cookie sheet.

Bake the biscuits at 350 for 20 minutes.  Halfway through, melt the 2T of butter and brush on top of the biscuits.

Cool biscuits for about 15 minutes before eating.

Enjoy!!

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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. ¬†ūüôā ¬† 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 saut√© until translucent, then add garlic and red pepper flakes and saut√© 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 Рif 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!!

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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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 ūüôā

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 ūüôā ¬†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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