Tag Archives: Paleo

beef paprikash with squash noodles

CSC_0218 adjusted- beef paprikash with squash noodles

Also known as “beef goulash,” this recipe is often made with the addition of sour cream, but the real heart of the flavor is the interaction of meat and paprika, and this version of a comfort food classic (served on a bed of squash noodles) is totally Paleo-friendly.

  • Prep time: 3 hours.
  • Serves: 2.
  • Calories: 572. Sodium: 817 mg. Dietary fiber: 17.7 g. Total fat: 25.4 g. Total carbs: 53.0 g. Protein: 40.7 g.

Ingredients:

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“NOODLES”
4 cups thick-cut squash
½ lb. stew beef, cut into cubes
2 cups beef broth
2 Tbsp. olive oil
8 Roma tomatoes, seeded and diced
2 large yellow onions, diced
1 green bell pepper, seeded and diced
2 cups beef broth
2 large garlic cloves, minced
3 Tbsp. paprika (or to taste)
2 tsp. caraway seeds

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Instructions:

  1. Preheat oven to 350.
  2. Sear the beef cubes in the olive oil in the bottom of a Dutch oven. Push the beef cubes to the side and Saute the onions, bell pepper, and garlic, cooking until the onions are translucent.
  3. Add the tomatoes and beef stock.
  4. Roast at 350 for 2-2 ½ hours until the beef is tender is so tender it can be shredded with a fork.
  5. Using your Veggetti or Paderno spiralizer, slice the squash into thick-cut noodles. Place the noodles into boiling water for a couple minutes, just enough to warm them.
  6. Serve the paprikash over warmed “noodles.”

carrot and zucchini spaghetti olive oil

CSC_0406 adjusted- carrot and zucchini spaghetti olive oil

Pumpkin seeds, also known as “pepitas,” have a surprisingly assertive flavor despite their small size. They are a good source of zinc, which boosts the immune system and also regulates testosterone levels.

  • Prep time:  15 minutes
  • Serves: 2.
  • Calories: 437. Sodium: 194 mg. Dietary fiber: 7.1 g. Total fat: 36.5 g. Total carbs: 24.8 g. Protein:  11.5g.

Ingredients: [ paleo ]

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“PASTA”
2 large zucchinis
2 large carrots
2 ½ cups spinach leaves, shredded
1/3 cup pumpkin seeds
3 cloves garlic, crushed
¼ cup olive oil
Pinch of salt

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Instructions:

  1. Use your Veggetti cutter to transform the zucchini and carrots into “spaghetti.”
  2. Combine the spinach, pumpkin seeds, garlic, olive oil and salt in a blender and process until smooth.
  3. Serve over the pasta.

paleo chili cincinnati style

 

CSC_0078 adjusted- paleo chili cincinnati style

CSC_0077 adjusted- paleo chili cincinnati style

Cincinnati chili is often enhanced by sweet spices like cinnamon and cloves or even added chocolate. This recipe makes a chunkier, con carne style that can be eaten alone as well as in the Cincinnati style over noodles.

  • Prep time: 20 min.
  • Serves: 6-8:
  • Calories: 368. Sodium: 668 mg. Dietary fiber: 5.8 g. Total fat: 13.9 g. Total carbs: 17.3 g. Protein: 44.7 g.

Ingredients:

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“NOODLES”
2 zucchini per serving, spiralized into noodles
2 pounds lean ground beef
1 pound ground turkey sausage
4 pounds tomatoes, washed, de-seeded and chopped
1 large yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, diced
2-3 large garlic cloves, minced or crushed
4 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. coconut oil
2 tsp. paprika
1 tsp. salt
1 tsp. ground black pepper

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Instructions:

  1. Preheat oven to 350.
  2. Sear the beef cubes in the olive oil in the bottom of a Dutch oven. Push the beef cubes to the side and Saute the onions, bell pepper, and garlic, cooking until the onions are translucent.
  3. Add the tomatoes and beef stock.
  4. Roast at 350 for 2-2 ½ hours until the beef is tender is so tender it can be shredded with a fork.
  5. Using your Veggetti or Paderno spiralizer, slice the squash into thick-cut noodles. Place the noodles into boiling water for a couple minutes, just enough to warm them.
  6. Serve the paprikash over warmed “noodles.”

lemon zest & black pepper tagliatelle

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Tagliatelle are simply long, flat strands of “pasta” that resemble fettuccine. Broader, flatter noodles mean more surface area for soaking up sauce and this simple sauce is so savory, you’ll be tempted to lick your plate clean!

  • Prep time: 10 minutes
  • Serves: 2.
  • Calories: 334. Sodium: 128 mg. Dietary fiber: 7.6 g. Total fat: 26.0 g. Total carbs: 23.0 g. Protein: 8.1 g.

Ingredients:

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“PASTA”
3 large zucchinis
3 Tbsp. olive oil
1/3 cup sunflower seeds (or raw, unsalted almonds)
3 cloves garlic crushed
Pinch of salt
Zest from ½ lemon
½ tsp black pepper

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Instructions:

  1. Use your Veggetti cutter to make wide pasta ribbons out of the zucchinis. Heat or cook as you prefer.
  2. Put pepper, lemon zest, olive oil, sunflower seeds, salt and garlic in blender and process until smooth.
  3. Serve “pasta” on a plate and drizzle blended sauce over it.

pasta puttanesca

CSC_0277 adjusted- pasta puttanesca

This is another classic Italian pasta sauce that is fast and easy to make, yet still full of big flavors.

  • Prep time: 30 minutes
  • Serves: 2-4.
  • Calories: 413. Sodium: 537 mg. Dietary fiber: 9.6 g. Total fat: 8.9 g. Total carbs: 61.9 g. Protein: 23.5 g.

Ingredients:

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4 cups zucchini or yellow squash pasta, spaghetti cut
6 anchovies canned in oil (half a 2-oz. can)
1 28-oz. can crushed tomatoes
½ cup pitted black olives, chopped
2 Tbsp. tomato paste
4 garlic cloves, minced
1 tsp. crushed red pepper flakes
1 Tbsp. Italian seasoning
½ small yellow onion, minced

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Method:

  1. Blanche noodles, drain and place in a large bowl.
  2. Heat the olive oil in a large saucepan over medium-high heat and sauté the onions until they’re soft and translucent, about 4-5 minutes. Add the garlic and the anchovies.
  3. Stir and continue to cook. (The anchovies will literally “melt” into the oil.)
  4. Add the can of crushed tomatoes (juice and all) along with the tomato paste, Italian seasoning, pepper flakes, and olives.
  5. Reduce heat and simmer for 20 minutes.
  6. Pour over pasta and toss to coat with sauce.
  7. Serve immediately.
  8. Note: Not every Paleo pantry list includes tomato paste, so if you’re a hard-core Paleo, you can leave it out. The sauce won’t be quite as thick, but will taste fine.