“Spaghetti” with Meatballs

 

spaghetti meatballs

Ingredients:

  • 1 lb organic ground beef
  • 1 large spaghetti squash, baked and de-seeded
  • 14 oz. jar Trader Joe’s All Natural Spaghetti Sauce (you can also make a sauce)
  • 1 egg, whisked
  • 1 tsp basil
  • 1 tsp parsely
  • 1 tsp oregano
  • 1 tbsp hot sauce
  • 1/2 tbsp garlic
  • salt and pepper to taste
  • 1/2 tbsp coconut oil

Mix the dry ingredients, garlic, hot sauce, meat, and egg in a mixing bowl and mix thoroughly. Create balls with the meat mixture, as big as you want them. Heat oven to 375 and grease a pan with 1/4 tbsp coconut oil. Place meatballs on the baking sheet and bake for 20-25 minutes, or until cooked throughout. While these cook, heat another 1/4 tbsp coconut oil on a pan over medium heat, and add the spaghetti squash and pasta sauce. After 10 minutes, reduce to simmer until the meatballs are done. Combine the cooked meatballs into the pan with spaghetti and mix around until meatballs have some sauce on them too. Ready to serve!

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Tacos with Plantain Taco Shells!

plantain taco shell tacos

AMAZING!

Ingredients:

  • 1 lb organic ground beef
  • 3 large plantains–mine were supposed to be a little greener but they were half ripened and were delicious– take your pick on how ripe you want them (riper=sweeter)
  • 1/4 cup coconut oil
  • 1/2 tbsp garlic
  • 3 tbsp salsa (however much you want on top of the tacos)
  • handful of chopped lettuce
  • 1/2 avocado, sliced
  • Taco seasoning: (1 tsp cumin, 2 tbsp chili powder, 1 tsp dry garlic minced, 1 tsp red pepper flakes, 1 tsp salt, 2 tsp pepper)–I make this in bulk but these are the amounts for one go-around.
  • 1/2 lemon to squeeze on top
  • 1/4 cup water

Peel the plantains, chop them into pieces and throw in a food processor with the coconut oil and garlic. Process until you have a thick mixture…it wasn’t quite doughy but not incredibly liquidy. Kind of inbetween depending on the ripeness of your plantains. Heat the oven to 375. Take handfuls of the mixture and create circles with the dough on a greased pan the same size a tortilla would be (they don’t really expand at all) This should make about 6 shells but it all depends on the size of your plantains. Bake these for about 20 minutes or until you see that they are pretty fully cooked and are browning on the edges. Take them out and carefully flip them. Mine got a little stuck to the pan so I had to lift the edges carefully before flipping. Bake for another 10-15 minutes on that side, or until you can feel that they are pretty firm. Let them cool while you make the meat. Cook the ground beef until no longer pink, drain the fat, then add the water and taco seasoning and simmer for 10 minutes. When meat is done, take each taco shell and put meat, salsa, avocado, and lettuce on each shell and serve just as you would regular tacos and squeeze some lemon. I love lettuce wraps but sometimes you need a little more! 🙂

Creamy Bacon/Tomato “Pasta”

pasta with bacon

This is perfect for when you’re craving a big bowl of pasta, like I do often. It’s also a good carb-loaded meal for post-workout. I try to do sweet potato noodles once or twice a week to get these carbs in.

Ingredients:

  • 2 large sweet potatoes, spiralized
  • 10 strips bacon- baked in the oven at 375 until crispy, and chopped
  • 1 medium tomato, diced
  • 2 tsp basil
  • 2 tsp oregano
  • salt and pepper to taste
  • 1 tbsp coconut oil
  • 3/4 can coconut cream (Trader Joe’s)

Heat 1/2 tbsp coconut oil in a large pot over med-high heat and add the noodles. Stir the noodles frequently for about 10 minutes and then add the other 1/2 tbsp coconut oil and do the same for another 10 minutes on medium, or until all the noodles are tender but not completely limp. Add the 3/4 can coconut cream, dry seasonings, bacon, and tomato to the noodles. Stir and mix thoroughly on low heat for another 5 minutes. There you go!

Chicken Stuffed Peppers

stuffed peppers

Ingredients:

  • 1.5 lb chicken thighs
  • 3 large peppers (2 for him, 1 for me)
  • 1 can black beans
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tbsp hot sauce
  • 1/2 cup broth (or just enough to cover the chicken in crockpot)
  • salt and pepper to taste

Combine all ingredients except the peppers into the crockpot and cook on low for about 12 hours or until chicken can be shredded in the pot. Cut the tops off the peppers and take the core/seeds out of each. Rinse the peppers, dry them, and then take a large spoon and stuff each pepper with the crockpot chicken mix. Bake them standing up in the oven for 20 minutes on 325. I dont like very soft peppers, but if you do, bake longer. Oh yeah, cheese is optional. Remove from the oven and enjoy!

Shrimp “Pasta” in Paleo Vodka Sauce

shrimp with vodka sauce

This was AMAZING!! It may not look that great but it really is. My fiance doesn’t love shrimp and he even said this was one of his favorites!

Ingredients:

  • 1 lb shrimp (smaller size is better for this recipe)
  • 2 sweet potatoes, spiralized into noodles
  • 3/4 can Trader Joe’s coconut cream
  • 1/2 cup no-salt added tomato sauce
  • 3 tbsp vodka (optional)
  • 1/2 lemon
  • 2 tsp basil
  • salt and pepper to taste
  • 2 tsp parsley
  • 2 tbsp coconut oil

Heat a large pot with 1 tbsp coconut oil on med-high heat. Put the spiralized sweet potato in this pot and cook for 15 minutes, stirring occasionally, until they are soft/browned in some areas. While the noodles cook, heat a pan on med-high heat with 1 tbsp coconut oil. Cook the shrimp on the pan for about 5 minutes on each side, or until both sides browned. Reduce heat to low, and add 1/2 can coconut cream, 1/4 cup tomato sauce, 3 tbsp vodka, salt, pepper, 1tsp basil, and 1 tsp parsley. The noodles should be finishing up at this point, and when they do, reduce heat to low also and add 1/4 can coconut cream, 1/4 cup tomato sauce, salt, pepper, 1tsp basil, and 1 tsp parsley. Stir the noodles until sauce is spread throughout. Turn off heat on both, and serve the shrimp over the noodles and squeeze lemon on top before serving. Be sure to pour any extra sauce all over! 🙂

Paleo Tostones Rellenos

platanos rellenos

You can use any meat for this! These are chicken thighs. Also, my mom sent me a specific tool that creates these little cups but I don’t expect any of you would have this unless you’re cuban, so get creative. One thing it could have used was some avocado slices on top!

Ingredients:

  • 1.5 lb chicken organic chicken thighs
  • 1 tbsp cumin
  • salt and pepper to taste
  • 1 lemon
  • 1/2 cup broth (enough to barely cover the chicken so give or take a little)
  • 2 tbsp tomato sauce
  • 1/2 yellow onion, thinly sliced
  • 1 tbsp garlic
  • 1tsp paprika
  • 3 large plantains (mostly green but not too hard to where you can’t peel them), cut into 1 inch chunks
  • 1.5 tbsp coconut oil
  • hot sauce to taste

Combine chicken thighs, stock, onion, garlic, tomato sauce, and dry seasonings into crockpot and cook on low for 12 hours. Make sure the stock only barely covers the chicken because you don’t want too much water. When the chicken is done, shred with a fork in the crockpot. Cook the plantains in the 1 tbsp coconut oil over med-high heat until browned all around. Set aside and let cool while you preheat oven to 350 degrees. When plantains have cooled, use the tool to create cups or however you decide to do this, and place each cup on a pan greased with 1/2 tbsp coconut oil. Add salt/pepper to taste on the plantains. Scoop the shredded chicken into each plantain cup with desired amount. Bake for 20 minutes. Splash some hot sauce to taste and squeeze lemon on each cup. So good!

Sundried Spaghetti Squash

 

PESTO SAUSAGE SQUASH

Super simple and delicious!

Ingredients:

  • 4 applegate sausage links (for 2 people)
  • 1 medium spaghetti squash
  • 4 tbsp sundried tomato pesto(Trader Joe’s has a couple options)
  • 1 tsp basil
  • pepper to taste
  • 1tsp oregano
  • 1/2 tbsp garlic
  • 2 tsp olive oil

Poke holes in the spaghetti squash and bake for 1 hour on 385 degrees. Cut the spaghetti squash in half when done to let the steam out and cool down. Cook the sausages however you would like–grill, george foreman, stove top, however is most convenient. When they are done cooking, cut them in slices and set aside. When spaghetti squash is cool, scoop the seeds out with your handsand throw away or cook them like pumpkin seeds later! Pull the spag squash noodles out onto a plate until you are left with just the shell, and throw the shell away. Heat the olive oil on a pan on the stove over medium heat and add the spaghetti squash noodles. Add the seasonings and the sundried tomato pesto and stir. Cook for about 5-7 minutes and then add the cut up sausage. Remove from heat and serve!