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Easy Slow Cooker Pot Roast with Mushrooms and Thyme

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I grew up on pot roast. I feel like the appropriate question here would be, “Who didn’t?” No judgement if your answer is, “Me!” But what that means is – you REALLY need to make this recipe!

Pot roast is the quintessential American dinner. I always think of “Sunday dinner” when I think of Pot Roast. Probably because that’s when my mom always made it.

Can be honest? And by honest, I mean completely transparent? I used to douse mine in ketchup. ALLLL the ketchup. I might have even given myself a little ramekin of ketchup when I made this for Mo and I. Hey! I said transparent! 🙂 But I DID try it without ketchup and perhaps it is my matured taste-buds, but it was awesome without it!

I served ours with my Balsamic and Sriracha Brussels Sprouts and Roasted Heirloom Potatoes. This was like a big family meal. We obviously has all sorts of leftovers, which I must say, I think the roast is even better the next day.

This is so easy to make, FULL of nutrition – especially if you can use bone broth – and it will absolutely melts in your mouth!

Hope you enjoy this as much as we do!

Easy Slow Cooker Pot Roast with Mushrooms and Thyme

Serves 6-8

  • 3-4lb grass fed chuck or rump roast
  • 1 tbsp ghee butter
  • kosher salt and black pepper
  • 1 cup red wine, divided
  • 1qt beef broth or beef bone broth, low sodium
  • 10-12 large baby portabella mushrooms, thickly sliced
  • 2 large shallots, cut into 1/3’s
  • 1 bunch fresh thyme

Directions

  • Heat the ghee butter in a large skillet over medium high heat. Season the roast generally on one side with salt and pepper. Add the roast to the skillet, seasoned side down, and brown on both sides – about 4 minutes each side. While the first side is searing, season the other side.
  • Once browned on both sides, place the roast in the slow cooker.
  • Turn the heat off and add ½ cup of the red wine to the skillet (it’ll sizzle a lot so be careful!), and use a spatula to scrape up any browned bits from the bottom (that’s where the flavor is!). Add the red wine mixture to the slow cooker.
  • Pour the mushrooms and shallot around the roast and top with thyme.
  • Pour the broth over all and add the rest of the wine until the mixture is mostly covered.
  • Cook on high for 4 hours or low for 8 hours.
  • When finished cooking, gently break the roast apart into desired pieces with two forks pulling in opposite directions. It should easily pull apart.
  • Serve with mushrooms and broth over the top.
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  1. Heat the ghee butter in a large skillet over medium high heat. Season the roast generally on one side with salt and pepper. Add the roast to the skillet, seasoned side down, and brown on both sides - about 4 minutes each side. While the first side is searing, season the other side.
  2. Once browned on both sides, place the roast in the slow cooker.
  3. Turn the heat off and add ½ cup of the red wine to the skillet (it'll sizzle a lot so be careful!), and use a spatula to scrape up any browned bits from the bottom (that's where the flavor is!). Add the red wine mixture to the slow cooker.
  4. Pour the mushrooms and shallot around the roast and top with thyme.
  5. Pour the broth over all and add the rest of the wine until the mixture is mostly covered.
  6. Cook on high for 4 hours or low for 8 hours.
  7. When finished cooking, gently break the roast apart into desired pieces with two forks pulling in opposite directions. It should easily pull apart.
  8. Serve with mushrooms and broth over the top.
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Paleo Ginger Crinkles

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My Grandmother has been making Molasses Crinkles for years! She uses a recipe from my Great Grandmother and my dad has always LOVED them!

We lovingly refer to my dad as “the cookie monster” – He. Loves. Cookies. LOL! For the man to go through 6 or 7 cookies on any given day is par for the course! Lucky for him, he’s tall and thin and his genetics allow for this – well, as far as aesthetics go, anyway. He’s the guy that will eat half or less of his meal and then plow through dessert! 🙂 Now we know where MY sweet-tooth comes from!

He’s been having some trouble with his back over the last few years and something I’ve really tried to drive home is how much of an impact sugar will have on his level of back pain. The less sugar and the more anti-inflammatory he can eat, the less pain he’ll have and the better he’ll feel overall.

So, would you believe, the man stopped eating cookies? Well, not entirely – but now he’s having maybe a few a week?

All of that to say, I re-did his favorite cookie recipe to make it much cleaner so that he could have something during the holidays to look forward to and that would not cause his back to get so inflamed! He LOVES them! And for my cookie connoisseur of a father to love them – I know everyone else will too!

I usually make a couple of batches – one for my dad and one to keep around our house during the holidays when we want something festive but not something that we’ll feel bad after eating! They’re a great snack and a great “something sweet” after dinner! Hope you enjoy!

Paleo Ginger Crinkles

Makes 30 small cookies…

Ingredients

  • 1 cage free egg
  • 1/3 cup palm shortening
  • ¼ cup organic blackstrap molasses
  • ¼ cup coconut sugar + more for rolling the cookies in
  • 1 tsp vanilla extract
  • 2 cups Paleo baking flour
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp cloves

Instructions

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  • In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  • In a separate bowl, combine the flour, baking soda, salt and spices.
  • Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  • Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  • Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  • Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
  • Cool completely and enjoy!
  • These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

 

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Instructions
  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  3. In a separate bowl, combine the flour, baking soda, salt and spices.
  4. Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  5. Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  6. Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  7. Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.
  8. Cool completely and enjoy!
  9. These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.
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Primal Zucchini Gratin with Goat Cheese and Rosemary

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Tis the season for comfort food.

I think the typical notion is that comfort food leaves you feeling heavy and full. Not my Goat Cheese Zucchini Gratin. It is warm and creamy and bubbly and the perfect side-dish to any meal. It will give you all the feels of comfort — satisfied, warm, a little decadent and rich – but it won’t leave you feeling heavy and full.

If you’re not a fan of tomatoes, you can leave them off — I add them because, well, we LOVE roasted tomatoes with just about anything! But also because they add a beautiful pop of color and acidity that cuts through the goat cheese.

This is a SUPER easy dish to prepare. But if you have a Japanese Mandolin, it is even easier! If you don’t have one – BUY ONE NOW! You will use it a ton once you realize how easy it makes your life!

This would be a great new-addition to your traditional Christmas dinner or something easy to make for the family or just yourself 🙂 on a busy weeknight! The leftovers are great for lunch the next day!

Hope you enjoy this as much as we do!

Primal Zucchini Gratin with Goat Cheese and Rosemary

Serves 4-6

Ingredients:

  • 4 medium zucchini, cut into approx. ¼” slices
  • sea salt and black pepper
  • 2 tbsp arrowroot flour
  • 1 cup canned coconut milk (light or full fat)
  • 1 tbsp grass fed butter
  • 4oz spreadable goat cheese or goat cheese log, room temp
  • ½ tsp garlic powder
  • 2 sprigs fresh rosemary, finely chopped
  • ¼ – ½ cup low sodium chicken/vegetable stock or filtered water
  • 10-12 cherry tomatoes
  • 4oz raw goat cheddar, or manchego, grated
  • ½ cup chickpea breadcrumbs or almond flour
  • fresh chives, finely chopped, for garnish

Directions:

  • Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  • Preheat the oven to 400 degrees F.
  • Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  • Spray an 8×8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  • Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  • Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  • Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  • Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  • Garnish with chives and serve.
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Instructions
  1. Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  4. Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  5. Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  6. Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  7. Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  8. Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  9. Garnish with chives and serve.
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Grain Free Cinnamon Apple Bread with Sea Salt Caramel

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HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!

IT’S FINALLY HERE!!!!!!!

To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!

This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!

This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!

You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

Makes 12 slices

Ingredients:

  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ cup canned LIGHT coconut milk
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp apple cider vinegar
  • 4 large eggs, room temp
  • 1 tsp coconut oil, softened
  • 1 small Honeycrisp apple

Sea Salt Caramel

This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)

  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  • In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  • In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  • Add the dry ingredients into the wet and stir well with a spatula to combine.
  • Peel and finely chop the apple and fold into the mixture.
  • Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the bread is baking, make the sea salt caramel.
  • Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  • Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  • Add the coconut oil and vanilla extract and stir to combine.
  • Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Sea Salt Caramel
Course Breakfast, Snack
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Sea Salt Caramel
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Instructions
  1. Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  2. In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  3. In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  4. Add the dry ingredients into the wet and stir well with a spatula to combine.
  5. Peel and finely chop the apple and fold into the mixture.
  6. Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, make the sea salt caramel.
  8. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  10. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  11. Add the coconut oil and vanilla extract and stir to combine.
  12. Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Chilled Cauliflower Salad

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Chilled Cauliflower Salad

Serves 8-10

  • 2 medium heads cauliflower, roughly chopped
  • ¼ cup jarred capers, rinsed and patted dry
  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. ¼ – ½ cup chopped fresh dill, divided
  • zest and juice of 1 small lemon
  • ¼ tsp ground coriander
  • 1/8 tsp cayenne pepper
  • approx. ½ – ¾ cup pomegranate seeds
  • 1 bunch green onion (green and white parts), chopped
  • sea salt and black pepper, to taste

Directions:

    • Preheat oven to 425 degrees F.
    • Place capers on a foil-lined baking sheet in a single layer. Set aside.
    • Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
    • While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
    • Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
    • Place the capers in the 425-degree oven to roast for 8-10 minutes.
    • While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
    • Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.

  • Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Place capers on a foil-lined baking sheet in a single layer. Set aside.
  3. Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
  4. While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
  5. Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
  6. Place the capers in the 425-degree oven to roast for 8-10 minutes.
  7. While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
  8. Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.
  9. Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!
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Beef Stir Fry with Ginger, Lemongrass and Coconut Rice

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I know what you’re doing — you’re looking at the list of ingredients below and thinking: “Uhh – this looks complicated and I don’t have time!” BUT – YOU DO! I promise! Start to finish, 50 minutes! No, it’s not one of those “10 minutes or less weeknight dinners” but this is PACKED full of nutrition and anti-inflammatory properties and is GREAT for your gut. It is Low-FODMAP, gluten free, dairy free, and if you need it to be grain free – use Cauliflower Rice instead of jasmine or basmati – cook it just the same except cut the coconut milk in half and reduce cook time by half.

This is the PERFECT dish for leftovers for lunch the next day! The stir fry can also be frozen for up to 3 months in a freezer-proof container.

Beef Stir Fry with Ginger, Lemongrass and Coconut Rice

Serves 2-4

Ingredients:

  • 1 cup jasmine or basmati rice
  • 2 cups LIGHT canned coconut milk
  • 2 tsp coconut sugar
  • ¼ tsp sea salt
  • 1lb grass fed flank steak, trimmed and cut into thin strips
  • 1 tbsp arrowroot powder
  • 1 tsp Chinese five-spice powder
  • 1 jalapeno
  • 1 tsp coconut oil, melted
  • small piece ginger, peeled and cut into thin matchsticks
  • 1 stick lemongrass, trimmed and sliced
  • 1 tbsp toasted sesame oil
  • 1 red bell pepper, de-seeded and thinly julienned
  • 1 can bamboo shoots, drained and rinsed
  • 1 handful baby spinach
  • 1 bunch green onion, green and white parts, thinly sliced
  • juice of ½ lime
  • 2 tbsp coconut aminos
  • 1 tbsp coconut aminos garlic sauce
  • ¼ cup cilantro OR fresh basil, chopped
  • 1/4 cup toasted cashews (preferably sprouted)

Directions:

  • Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
  • Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
  • Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
  • Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
  • While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  • Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
  • Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt – 1-2 more minutes.
  • Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
  • Fluff the rice with a fork and season with more salt, if needed.
  • Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
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Instructions
  1. Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
  2. Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
  3. Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
  4. Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
  5. While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  6. Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
  7. Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt - 1-2 more minutes.
  8. Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
  9. Fluff the rice with a fork and season with more salt, if needed.
  10. Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
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Grain Free Baked Cinnamon Sugar Donuts

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In an effort to share how relatable he is and that he doesn’t in fact eat all kale all the time, there is a story Mo shares when he first starts meeting with clients: When he used to Adventure Race, he would stop at Krispy Kreme and eat a dozen donuts, hot off the belt and chase it with a carton of milk, before all of his races. ***I am smiling as I type this*** I honestly wouldn’t put it past him to repeat this today!

Me? Well, I crave a good donut every six months or so – I’d honestly rather have a piece of cake. But when that craving hits — I. WANT. A DONUT! And I want it NOW!

I see all of these recipes on Pinterest of beautiful donuts – it just sounded too good to be true – you’re telling me that a grain free, BAKED donut can taste as good as a hot off the belt Krispy Kreme donut? Well no, not exactly… BUT, what I WILL tell you is you will feel AWESOME after you eat these and you won’t crave that Krispy Kreme anymore and you will actually have done your body some good by eating it – that’s right – you heard me – a donut that is good for you. I mean, no, there is no spinach in it! But – fiber from the flaxseed, anti-inflmmatory properties of the spices, blood-sugar lowering effects of the cinnamon and apple cider vinegar and healthy fats from the coconut milk which will help you ABSORB all of the above nutrients… AND this new, awesome grain free PALEO FLOUR!

See? How can you resist? MAKE THESE! And then freeze what you don’t eat and pull them out next time you get a craving for a Krispy Kreme. You’ll thank me later. You’re welcome. 🙂

Grain Free Baked Cinnamon Sugar Donuts

Makes 8 medium donuts…

Directions:

  • 2 cups Bob’s Redmill Paleo flour
  • 2 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp ground cinnamon  + 2 tbsp for garnish
  • ¼ cup coconut sugar + ¼ cup for garnish
  • ½ cup unsweetened applesauce
  • 1 cup canned LIGHT coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray donut pan with coconut oil cooking spray and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  • In a medium bowl mix sugar,  applesauce, coconut milk, apple cider vinegar and vanilla.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Pour the mixture into your donut pan, filling each spot just to the top.
  • Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  • Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  • Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  • Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  • Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray donut pan with coconut oil cooking spray and set aside.
  3. In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  4. In a medium bowl mix sugar, applesauce, coconut milk, apple cider vinegar and vanilla.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Pour the mixture into your donut pan, filling each spot just to the top.
  7. Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  8. Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  9. Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  10. Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  11. Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
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No-Bake Dark Chocolate Coconut Drop Cookies

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I’ve been on a baking-spree lately or maybe I’m just craving sugar — that would make more sense! 🙂 Last week, I made Vegan Sea Salt Caramel Brownies — they turned out okay — still working on this recipe — promise to post as soon as it is perfected! BUT – the sea salt caramel turned out AWESOME and I ended up with leftovers, which I was not about to let go to waste! Hence the birth of these little gems! So many positive things about these that I don’t even know where to start:

  • You don’t need to turn on your oven to make them!
  • I won’t go as far as to say they are “healthy” but I will say that you will feel a million times better grabbing one of these when your sweet tooth hits than if you had a lame ‘ol processed cookie.
  • While not a “health-food” per se, they do have dark chocolate which we all know by now is rich with anti-oxidants and is said to be an aphrodisiac. **Brown Chicken Brown Cow……..**
  • They are a great snack for your kiddos, yourself or your significant other – they have almond butter, coconut oil, coconut milk and dark chocolate which are all healthy fats and will help mitigate any blood sugar spike from the coconut sugar, honey and oats.

So – make these!! Do it now!! …and then let us know how they turned out!

No-Bake Dark Chocolate Coconut Drop Cookies

Makes approx. 40 Cookies

Ingredients:

  • ¼ cup coconut palm sugar
  • 2 tbsp raw/local honey
  • 1 tbsp coconut oil
  • ½ tsp sea salt
  • ¼ cup canned coconut milk (light or full fat)
  • ½ cup almond butter
  • 2½ cups finely shredded coconut
  • 1 cup toasted oats
  • ½ cup 80% or higher dark chocolate chunks

Directions:

  • In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  • When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  • Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  • Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  • Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  • Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  • Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.

  • Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  • Place them in the fridge to set for at least 2 hours – up to overnight, if you can wait that long!
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Instructions
  1. In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  2. When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  3. Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  4. Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  5. Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  6. Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  7. Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.
  8. Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  9. Place them in the fridge to set for at least 2 hours - up to overnight, if you can wait that long!
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Primal Chicken Verde Enchiladas with Goat Cheese

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I’ve never made enchiladas – ever – well, until these. And I’ve always wanted to. I had some extra time a few weekends ago and literally woke up thinking about it on Saturday morning — THIS is why I cook, because all I think about is food!

I contemplated making a “Vegan Queso” to top these with but sometimes I just want the real thing, dammit. So, I decided to try goat cheese and WHOA – these turned out AWESOME, if I do say so myself.

If you choose to make your own tortillas and salsa verde, they can be a smidge time-consuming, but worth every second! The PERFECT Sunday dinner! That said, NO judgement if you choose to use store-bought items! In a pinch, you could also buy a rotisserie chicken and shred that up. End of the day, MAKE THE SAUCE in this recipe. You won’t be upset that you did! …and then, let us know how it turned out!

And by the way – whatever of these don’t get eaten on night one – they’ll be even better the next day for lunch!

Oh! And last thing – I served mine with a little greens salad – just wanted something fresh and light – but you could make a fresh cucumber and tomato salad with herbs or cilantro lime cauliflower rice or regular ‘ol white rice — oooooo – or black beans would be great too! Whatever sounds good to you and your family! Hope you enjoy!

Primal Chicken Verde Enchiladas with Goat Cheese

Serves 6-8

Ingredients:

  • 8-9 Paleo tortillas***
  • 5-6 pasture-raised chicken breasts
  • 2 tsp sea salt
  • ¼ tsp cayenne pepper
  • 1 tbsp red chili powder
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 2 cup salsa verde***
  • ½ – ¾ cup LIGHT canned coconut milk
  • 8oz goat cheese, room temp
  • 3 scallions (green and white parts), thinly sliced

Directions:

  • Preheat oven to 450 degrees F.
  • First, bake the chicken.
    • Line a large baking sheet with foil and spray with cooking spray. Set aside.
    • In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
    • Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
    • Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
  • While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
  • Once tortillas are made, wrap in foil and set aside.
  • Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
  • Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
  • Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
  • Now, assemble the enchiladas:
    • Spray a 9×13 casserole dish with cooking spray.
    • Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
  • Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
  • Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
  • Remove from the oven and top with scallions. Serve.

Notes:

  • If you choose to make your own tortillas and salsa verde, I suggest using my recipes below. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.

Paleo Tortillas

Makes 12, 4 inch tortillas

Ingredients

  • 2 large, cage free eggs
  • 1 cup LIGHT canned coconut milk
  • ½ cup tapioca flour/starch
  • 3 tbsp coconut flour
  • ½ tsp fine sea salt

Directions

  • In a small bowl, whisk together the eggs and coconut milk.
  • In a large bowl, whisk together the flours and salt.
  • Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  • Place a large nonstick sauté pan over medium heat.
  • Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  • Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.

Note:

  • If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

Roasted Tomatillo Salsa (Salsa Verde)

Ingredients:

  • 10-12 medium tomatillos (approximately 2lbs), halved
  • 1 jalapeño pepper, halved and quartered
  • 1 Serrano chile, halved and quartered
  • 1 Poblano pepper, seeds/rib removed and then halved and quartered
  • 4 cloves garlic, WITH peel
  • 1 small white onion, peeled and chopped into quarters
  • approx. ½ bunch cilantro, chopped
  • juice of ½ lime
  • 1 tsp sea salt

Directions:

  • Preheat oven to 450 degrees F.
  • Cover a large baking sheet with foil and spray with cooking spray.
  • Place tomatillos through onion onto the baking sheet, cut side down.
  • Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
  • Remove from the oven and allow to cool for approx. 5 minutes.
  • Place the cilantro, lime juice and salt into a food processor and pulse a few times.
  • If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.
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Primal Chicken Verde Enchiladas with Goat Cheese
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For the Enchiladas...
For the Paleo tortillas...
For the salsa verde...
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For the Enchiladas...
For the Paleo tortillas...
For the salsa verde...
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Instructions
For the Enchiladas...
  1. Preheat oven to 450 degrees F.
  2. First, bake the chicken.
  3. Line a large baking sheet with foil and spray with cooking spray. Set aside.
  4. In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
  5. Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
  6. Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
  7. While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
  8. Once tortillas are made, wrap in foil and set aside.
  9. Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
  10. Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
  11. Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
  12. Now, assemble the enchiladas:
  13. Spray a 9x13 casserole dish with cooking spray.
  14. Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
  15. Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
  16. Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
  17. Remove from the oven and top with scallions. Serve.
For the Paleo tortillas...
  1. In a small bowl, whisk together the eggs and coconut milk.
  2. In a large bowl, whisk together the flours and salt.
  3. Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  4. Place a large nonstick sauté pan over medium heat.
  5. Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  6. Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
For the salsa verde...
  1. Preheat oven to 450 degrees F.
  2. Cover a large baking sheet with foil and spray with cooking spray.
  3. Place tomatillos through onion onto the baking sheet, cut side down.
  4. Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
  5. Remove from the oven and allow to cool for approx. 5 minutes.
  6. Place the cilantro, lime juice and salt into a food processor and pulse a few times.
  7. If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.
Recipe Notes

If you choose to make your own tortillas and salsa verde, I suggest using my recipes below. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.

If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

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Paleo Italian Turkey Meatballs

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Paleo Italian Turkey Meatballs

Makes 8-10 medium-sized meatballs…

Ingredients:

  • 1 lb. ground turkey breast
  • ½ small onion, grated
  • 3 garlic cloves, minced
  • ¼ cup minced fresh basil
  • ¼ cup almond flour
  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp ground oregano
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tbsp olive oil
  • 1 jar (approx. 3 cups) THIS marinara sauce

Directions:

  • Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  • Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.

Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.

 

 

 

 

 

 

  • Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  • Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.

  • Season the sauce, to taste, with salt and pepper.
  • Serve over zucchini/squash noodles or cauliflower rice.

Notes:

  • I’ve only found this brand (The Vine) at Central Market – Dallas Whole Foods don’t carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don’t feel the need to salt it further. Most jarred sauces have anywhere from 210mg – 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one – higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

 

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Instructions
  1. Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  2. Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
  3. Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
  4. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  5. Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
  6. Season the sauce, to taste, with salt and pepper.
  7. Serve over zucchini/squash noodles or cauliflower rice.
Recipe Notes

I've only found this brand at Central Market - Dallas Whole Foods don't carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don't feel the need to salt it further. Most jarred sauces have anywhere from 210mg - 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one - higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

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