Saturday, January 25, 2014

Paleo Baked Pizza Spaghetti

Alright, so I will admit that I did not come up with this one- it was going around on Pinterest for awhile and I knew I had to try it.  Regardless, this recipe is really awesome and my husband and I both loved it.  There are a few awesome things about it: 1. You can really change up/add any ingredients you want and 2. It actually doesn't need cheese to taste delicious.  I know, this is huge.  I am typically skeptical of Paleo "pizzas" and "pastas" because I always want to top them with cheese, but this was different.  The use of eggs makes it all bind together like cheese, and the flavors/textures are great.  We gobbled it up!  The only downside is that it takes a while to put together, because there is a lot of bake time, but it is simple and worth it.  Here is what I did:

Paleo Baked Pizza Spaghetti
(serves 3-4)
  • 1/2 large spaghetti squash
  • 1 lb Italian sausage
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1 c Paleo pizza sauce
  • 1 t dried basil
  • salt and pepper
  • 3 eggs, whisked
  • additional items of your choice (mushrooms, pepperoni, cheese, etc)
Preheat oven to 350.  Cut the spaghetti squash in half, scoop out the seeds, season with salt and pepper, and bake on a baking sheet for about 45 minutes, or until soft.  Once it is done baking, scrape out the spaghetti-like threads and place in a greased 8x8 or 9x9 baking dish.  (I only used half the squash and saved the rest). 
Heat a skillet over medium heat. Add sausage, peppers, and onion. Cook until sausage is browned.  Add pizza sauce, dried basil, and salt and pepper to the pan and mix well.  Add sausage mixture to the baking dish and mix well with spaghetti squash.

Finally, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.  Bake for 45 minutes to 1 hour or until the top of the mixture forms a slight crust and the edges brown.
I served this alone, but it would be great with a salad too!  It was very delicious and quite filling, and we would highly recommend you try it out!  Enjoy!

Saturday, January 18, 2014

Light & Fluffy Paleo Waffles

So I realized that I haven't done a new breakfast recipe in a long time, so I was definitely in need of one!  In reality, I was just majorly craving breakfast food the other day (along with every other pregnancy craving in the universe), and actually made these for dinner!  As you may know, breakfast for dinner (brinner) is a favorite in my house.  I decided I FINALLY needed to try Paleo waffles- can you believe we haven't made these yet?? Considering how much we love waffles, it's kind of ridiculous.  Anyway, I found a recipe that looked easy enough and tried it out.  These are awesome.  Super light and fluffy, and I love the hint of almond taste.  If you want Paleo waffles, I am not sure you can do better than this!  Here is what I did:

Light & Fluffy Paleo Waffles
(makes 2 large waffles)
  • 3 eggs, separated
  • 1/4 c almond milk
  • 1 c almond flour
  • 1/4 t salt
  • 1 t vanilla*
  • 1 t maple syrup*
  • 2 T coconut oil, melted
*if you want to make savory waffles, omit the sweet stuff and use other herbs/spices instead
Preheat waffle iron.  Separate the eggs, putting the yolks in one bowl and the whites in another.  Add the almond milk to the egg yolks and whisk together.  Add almond flour and salt, and combine well.  Stir in the melted coconut oil, then the vanilla and syrup. 
In your other bowl, beat the egg whites until they form moist, stiff peaks.  I used my hand mixer for this.  Fold about 1/4 of the egg whites into batter.  Fold remaining egg whites into the batter a scoop at a time, until all the batter is mixed but still light and fluffy. 

Pour half the batter onto a preheated and greased waffle iron.  Close the lid and bake until golden brown.  Repeat with the rest of the batter, and you are done!
I served these with scrambled eggs and bacon, and of course poured some nice maple syrup over top.  They were amazing!  Seriously, try these out for yourself, and enjoy!

Saturday, January 11, 2014

Paleo Butternut Squash Tetrazzini

I came across this recipe on Pinterest the other day, and I was immediately intrigued.  In my family, we have always made a version of tetrazzini that we are all obsessed with.  It involves spaghetti, canned soup, and a lot of cheese.  Of course, that is definitely not Paleo-friendly.  So I was hoping that this would be a great healthy alternative.  This is really yummy and definitely healthy, but obviously nothing compares to real pasta and cheese!  Regardless, it's a nice option if you want the same idea, but more veggie-packed and healthy.  You can use any meat you want- the original uses turkey but I opted for chicken- either would be tasty.  Here is what I did:

Paleo Butternut Squash Tetrazzini
(serves 3-4)
  • 1/2 large spaghetti squash
  • 1-2 T olive oil, plus additional 1/4 c
  • 1/2 c diced onion
  • 1 c white mushrooms, sliced
  • salt & pepper
  • 1-2 cloves garlic, chopped
  • 1 medium shallot, chopped
  • 1 c cooked butternut squash (I roasted half a squash in the oven)
  • 1/4 c plain almond milk
  • 1/4 c sherry (OPTIONAL if you don't use alcohol)
  • 1/4-1/2 c chicken broth
  • 1 c frozen peas (OPTIONAL if you are strict anti-legumes)
  • 2 c cooked, cubed chicken (or turkey)
Preheat the oven to 350 degrees. Bake the squash about 50 minutes, or until cooked and tender.  I baked half a spaghetti squash and half a butternut squash.  When they are done, scoop out the innards for each.

In a large skillet, heat 1-2 T olive oil over medium heat. Add the onion, mushrooms, and some salt and black pepper.  Cook for 10 minutes, stirring occasionally; the onion should be translucent and the mushrooms should have released their juices.  Lower the heat to low.

In a bowl with an immersion blender, or with a food processor, combine the garlic, shallot, squash, almond milk, sherry, broth and more salt and black pepper.  Pulse/blend until well incorporated. While blending, gradually add the remaining 1/4 cup of oil to form a smooth sauce.  Transfer the sauce to the skillet with the onion-mushroom mixture; add the cooked spaghetti squash, peas, and chicken.  Stir to incorporate and coat evenly.

Serve alone or add another veggie or a salad.  For us, this was tasty, but of course not the same as the usual cheesey-goodness we are used to.  But for a healthy meal, this was a great option.  Enjoy!

Saturday, January 4, 2014

Stuffed Zucchini

Okay, disclaimer: this is technically not very Paleo.  Mainly because it uses corn, which doesn't exactly count as Paleo.  Though it is a vegetable in my book, so oh well.  Make these if you want, or change the ingredients if you want.  Regardless, I love this idea, and I really enjoyed this recipe that I found (modified, of course).  As many of you know, I do love stuffed squash meals, and this was no different.  It was great, and even though not totally Paleo, I loved it.  Here is what I did:

Stuffed Zucchini 
(serves 2)
  • 1 zucchini, sliced in half like a hot dog
  • 1/2 c frozen corn
  • 1/2 c red onion, diced
  • 1 clove of garlic, minced
  • 1-2 T olive oil
  • 1/4 cup Parmesan cheese (OPTIONAL)
  • fresh parsley, chopped
  • salt and pepper
Heat oven to 350 degrees.  Heat a skillet over medium and add some olive oil.  Scoop out the innards of the zucchini, discard the seeds, and dice up the rest.  Add the corn, onion, garlic, and zucchini bits to the pan and saute for a few minutes until cooked.  Season with salt, pepper, and parsley.

Place the zucchini halves on a baking sheet and scoop the mixture into each one, divided evenly.  If you are using cheese, sprinkle some on top before putting into the oven. Bake for 10-12 minutes until cooked through.

This is a great, healthy side dish, that you can change up to meet your needs.  Remember, this isn't truly Paleo, so switch ingredients if you want!  Enjoy!