What’s on your menu?
As we pass mid-way point in our Paleo Challenge, it’s time to try out some new recipes! Hopefully you are beginning to see the benefits of clean eating. If you have struggled for a day, several days, or even a whole week, it’s not too late to get back on track. Don’t let a slip up hold you back. For those participating in the challenge, if you’ve missed a week and didn’t submit a log, always remember tomorrow is a new day, a fresh start, you can take one day at a time. Celebrate each of your milestones, every step of the way. Try out these recipes this week, yum, yum!
Meatballs and Marinara
- 1/4 cup olive oil
- 1 medium yellow onion-diced
- 4 cloves garlic-crushed, diced, chopped…however you like it
- Bunch of basil
- 2 28 0z. cans of whole organic tomatoes with their juice
- 1 tablespoon oregano
- salt and pepper to taste
Combine both cans of whole tomatoes with their juice and the bunch of basil in a food processor or blender. Pulse until smooth and set aside. Place olive oil, onions and garlic in a saute pan and cook over medium heat until translucent and soft (about 10 minutes). As tomato sauce, oregano, and salt and pepper to taste and bring to a boil over medium high heat. Once boiling, let the sauce simmer on low for about an hour.
- 1 lb. ground beef
- 1 lb. ground pork (feel free to use ground turkey or chicken…whatever you feel like I am sure will work)
- 1/2 onion – diced
- 1/2 cup fresh basil
- 1/2 cup parsley
- 1 cup loose-leaf spinach
- 4 eggs
- 1/2 cup almond meal
- 1 tablespoon dried oregano
- 1/2 cup tomato/marinara sauce
- 4 cloves crushed garlic
- salt and pepper to taste
Place basil, parsley, and spinach in food processor…give it a couple pulses to chop and mix it up. Place all ingredients in mixing bowl and mix together. Use a scoop to make golf ball sized meatballs. Cook at 350 degrees for about 20 minutes. Then place them in the sauce for another 30-60 minutes.
Stuffed Acorn Squash
1 acorn squash
1 tbsp olive oil plus more for brushing
1 green bell pepper, chopped
10-ish asparagus stalks, chopped into bite-size pieces
1 cup chopped mushrooms
1 tbsp Jamaican curry powder
1 tsp arrowroot powder
1 package (5 links) gluten-free chicken sausage
salt and pepper
How to make it
- Preheat oven to 425 degrees. Cut the acorn squash in half (be careful, and use a sharp knife) and scrape out the seeds.
- Brush a baking dish and both halves of the squash with olive oil. Sprinkle with a pinch of salt and fresh ground pepper. Place them rind side down in the dish and bake at 425 for 30-40 minutes, til flesh is tender.
- Meanwhile, heat 1 tbsp olive oil in a skillet or other high-walled pan (I use a Le Creuset dutch oven). Halve and slice the sausages and toss them into the hot oil.
- Saute the sausage for a few minutes, stirring often, until browned. Remove with a slotted spoon and set aside.
- Add a little more oil to the pan if needed, and add the asparagus and peppers. Stir fry for a moment and then add a splash of water to deglaze the pan and get all the yummy brown bits from the sausage incorporated.
- Add a generous pinch of salt, the curry powder, and arrowroot powder and stir til combined. You should get a gravy-like coating on the veggies. If it’s too watery, let it thicken for a bit but keep stirring so it doesn’t burn.
- Lower heat to medium-low and add the chopped mushrooms and the cooked sausage. Stir well to combine. Once the mushrooms soften a bit, put the lid on the pot and turn the heat off. Give it a taste – since the Jamaican curry is mild, you can add a few dashes of red pepper flakes for some heat if you want (I did).
- Once the squash is finished cooking, fill each half with the sausage mixture and squeeze fresh lime juice over the top.