Spaghetti Squash with Veggie & Meat Sauce 

Grain-Free, Paleo Spaghetti Squash with Meat & Veggie Sauce by: Kimberly Lam Wellness

I am quite certain the very first real meal that I learned to cook was spaghetti with meat sauce. And distinctly remember cooking it solo for the first time (late middle school or high school) for my family and I accidently opened the “spoon-sized” flap of the cayenne pepper…and shook vigorously. Haha.

Since then, I have switched out the refined white flour pasta, added more seasonings and veggies, cleaned up the meat, and learned to check the seasoning tops more closely. Ha. But no matter the changes, I think back to my childhood every time I make it…and shiver a bit every time it comes to adding the cayenne. Haha.

This is a family favorite around here. Pretty simple. Super tasty and makes for amazing leftovers! What is it about meat sauce that tastes so much better the next day!?

I hope you enjoy it as well!

Veggie & Meat Sauce: 

*Avocado Oil

*1 Zucchini, diced

*1 Yellow Squash, diced

*1-2 Carrots, peeled and diced

*1-2 Celery Stalks, peeled and diced

*1/2-3/4 Onion, diced

*3-4 Garlic Cloves, minced

*6ish Mushrooms, sliced

*Spinach or Kale (optional…)

*1 lb Grass-fed Ground Beef (or ground turkey/chicken or leave out for vegetarian)

*1/2 tsp Sea Salt

*1/2 tsp Garlic Powder

*1/2 tsp Onion Powder (or flakes)

*1/2 tsp Paprika

*1/2 tsp Chili Powder

*Dash of Cayenne Pepper (optional)

*1/4-1/2 tsp Ground Black Pepper

*2 Bay Leaves

Spaghetti Squash: 

*1-2 good sized squashes (squash? Squashes? Anyway…) – quantity depends on how many you are feeding. I cooked two pretty good sized ones and they served 6 (though really appetites of 5 since two are toddlers) and has some leftover.

*Avocado Oil (or some other clean oil)

*Garlic powder, dried oregano, dried basil, onion flakes, sea salt, black pepper, and chili powder to sprinkle.

Instructions:
1. Preheat oven to 400* and line a baking sheet with parchment paper

2. Wash the squash and cut it in half lengthwise. Scoop out the seeds and toss. Drizzle with oil and sprinkle on seasonings. Rub them in a bit and then place the squash cut side down on the parchment lines baking sheet.

3. Roast on the middle rack for 35-45 minutes, checking periodically for done-ness. The top (outside) will be sort of soft and starting to brown a bit. Remove from oven, flip over and try scraping out some of the “noodles” to see if it is done. Set aside. *You will want to use a fork to scrape the noodles out in the opposite direction from the original lengthwise cut…in the direction of the inside “noodles”.

4. Meanwhile as the squash is cooking, dice the onions, carrots, celery, zucchini, yellow squash, and mushrooms. Mince the garlic.

5. Heat avocado oil over medium high heat in a large, deep pan or a stock pot, depending on the quantity  you are making. Add in the garlic and onions and let cook until they begin to soften.
6. Add in meat of choice, breaking it up as you go, and seasoning with roughly 1/2 the amount of seasonings, minus the bay leaves.

7. Once meat is mostly cooked, toss in the remaining veggies (except the kale or spinach, if you are using it), stir to combine, and sauté briefly.

8. Add in crushed tomatoes, other 1/2 of the seasonings and the bay leaves. Stir to combine.

9. Bring to a boil, cover partway and reduce to a slow simmer for 20-30 minutes. *The longer you’ve got, the better the flavors will meld, but time is King with little people around. Haha. So…simmer for as little or as long as you can, making sure the veggies are cooked to your liking.

10. With a few minutes of simmering to spared, stir in kale/spinach, if you are using it. *If you are using spinach, it cooked super fast and you can practically toss it in just as you are about to plate it. If you are using kale, give it more like 5-10 minutes to cook down.

11. Plate the “noodles” and top with sauce! Enjoy!

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Paleo Grain-Free Plantain Tortillas

Paleo Plantain “Tortillas” So yummy! 

*3 ripe plantains, peeled and cut into pieces
*teaspoon-ish sea salt

*1 1/2-ish cup tapioca flour (added in 1/4 cup increments) and more for dusting.

*avocado oil

Puree plantains and sea salt in food processor. Add in tapioca flour in increments. 


Heat the avocado oil, just enough to cover the bottom of the pan without puddling, over medium heat. 

Scoop out a spoonful at a time, placing the “dough” on a tapioca floured surface and pat into tortilla, flipping regularly to avoid sticking. Use a spatula to help peel it off the counter. Place it them one at a time into the pan. 


Flip when slightly browned. Then watch carefully for second side to brown as well. Remove from heat. Repeat with next tortilla. 

We used ours to make quesadillas with “carnitas” style slow cooker chicken, sautéed garlic, onions, peppers and zucchini, and goat cheese. We topped them with fresh sliced tomatoes, avocado, parsley and lime. We wished we had some fresh salsa and cilantro. 😁

#plantains #homecooking #simple #fromscratch #cleaneating #grainfree #paleo #nomnom

Making Christmas: Paleo Pies, Prime Rib, Clean Cookies for Santa, Mary Poppins, and a DIY Lego Table…

Christmas Eve eve…when the making of Christmas really begins… 🎄❄️😍❤️
The goal: Have as little possible to accomplish on Christmas Day other than hanging out and playing with the littles.

So today…

*Cookies for Santa baked (and nearly burnt…doh!) by me and the kids. 🍪

I asked het to go grab an apron. she came back with a cape.

*Prime Rib seasoned by Anthony.

Me and My Love Taking the Kitchen By Storm

 

*Pumpkin Pie baked by me.  

*DIY Lego table under construction (me). 🎁 

*”Mary Poppins” as performed by Nolan Lam for his sissies and neighbor friends. 🎭🎶 

It’s been a good day.
Cookies (my fave clean chocolate chip cookies!!): http://www.mommypotamus.com/gaps-chocolate-cookie-bites/
Pumpkin Pie Filling: http://www.primallyinspired.com/paleo-pumpkin-pie/
Pumpkin Pie Crust: http://www.sweetashoney.co.nz/coconut-flour-shortbread-crust/

Foodie Friday 11.20.15 – Yummy, Clean, and often Paleo Thanksgiving Sides

Happy Friday! I’m doing things a little different this week. Instead of my top three meals that we made this week, I’m going to share with you the top three meals I’ve been eyeballing for the ol’ Turkey Feast for Thanksgiving next week. Alrighty? Okay. Good. Glad you’re on board. 😉

A few years back (alright, maybe more than a few), I discovered the theory that just because it is a special occasion…just because you want your food to taste delicious…just because you want some pie…you don’t have to eat a whole bunch of crap! We live in the age of so many non-conventional ideas on how to fuel your body healthfully AND full of amazing flavor. Don’t let the holidays be an excuse! Be smart. Make some changes to your standbys, try something new and delve into the world of yummy and nutrient dense food! Celebrate with your friends and family. Share with those who have less. Enjoy. Treat yourself right. Your body will thank you.

Down to business!

✨STUFFING!✨

We are gluten free around here, but also don’t really use much GF bread to substitute, so I’m super excited about this grain-free cornbread stuffing recipe (uhm…with bacon! Hey…if you source it right, it is totally a superfood!).

http://deliciouslyorganic.net/cornbread-sausage-stuffing-grain-free-gaps-paleo/

✨Veggies!✨

LOVE Brussels sprouts and beets. So good. Such rich colors and flavors. I will definitely be adding some Brussels to this deliciousness! And we will use either grass-fed butter or avocado oil. Mmmmmmm…


http://www.culinarycolleen.com/roasted-carrots-and-beets-thyme-big-news/

✨Pie!✨

And of course, there was no getting around it…everyone needs a little more pumpkin pie in their lives…but only if it is goooood. Can’t wait to try this! My mouth is already watering. I’ll be using an ol’ fashion real pumpkin to make my puree, but other than that…here are the recipes I’ll be following:


http://www.primallyinspired.com/paleo-pumpkin-pie/
http://www.primallyinspired.com/paleo-pie-crust/

Man, I love Thanksgiving. It is going to be a little weird just being my little (sorta big) family of us five, but we’re gonna go with it. The sun is supposed to be shining and the temps are supposed to be cccccccooooolllld. It is going to be amazing.

Happy Thanksgiving, everyone!