was successfully added to your cart.

Paleo One-Skillet Tomato Basil Chicken

By | Recipes | No Comments

I come from a long line of crazy Italians and I LOVE Italian food! No surprise there, given my heritage – but, probably some surprise due to my predominantly grain-free lifestyle.

A little story about me as a little girl… Growing up, my very favorite breakfast was cheese tortellini with butter and lots of salt and pepper. Man, I can taste it as I type this! I don’t tend towards this breakfast now, as most of you who follow me know! 🙂 And not that I would be opposed – but it’s interesting, taste buds change. Not only between growing up from a kid to an adult – but as we eat differently, taste buds will change. Did you know that?

You can eat a certain way your whole life and then change your habits and your body will begin to CRAVE the new things you feed it. This works both ways of course – you could go from eating a very clean “diet” to perhaps going off the rails for several days (think: the holidays) OR you could go from eating a highly processed “diet” to eating a very clean “diet” — either way, you will teach your taste buds (and your brain) what to crave.

So, while I LOVE pasta with butter and man – how many times have I had Fettucini Alfredo?! 🙂 I just don’t genuinely CRAVE those things anymore. Not that they are bad AT ALL – but, in moderation.

So, this is my way of satisfying my Italian craving, while still maintaining little to no grains.

Please hear me clearly here: GRAINS are NOT bad – this goes for pasta too! In a perfect world, we would have 100% access to sprouted grains all the time… So, when I do eat grains, I try very hard to be sure they are sprouted. I’ve simply learned that I feel far better when I do this vs not caring. So when I say that we eat a predominantly grain-free “diet” – this is why. Not because I think they are bad for you. Just wanted to clarify this small but significant point. 🙂

I served this with a small herb salad – butter lettuce, spinach, cilantro leaves, chives, a few shavings of raw manchego and tossed with evoo and balsamic vinegar and my “cheesy” roasted cauliflower! It was de-lish!!

Hope you enjoy!

Paleo One-Skillet Tomato Basil Chicken

Serves 4-6

Ingredients:

  • 2lbs chicken tenders
  • avocado oil cooking spray
  • 1 ½lbs cherry tomatoes, halved
  • 5 garlic cloves, finely minced
  • 8-10 fresh basil leaves, julienned
  • 1 – 2 tbsp dried oregano
  • 1 – 2 tbsp paprika
  • salt and black pepper, to taste
  • juice of 1/2 lemon
  • 1 tsp crushed red pepper (optional)

Directions:

  • Spray a large non-stick skillet with avocado oil cooking spray and place over medium heat.
  • Season both sides of the chicken tenders with oregano, paprika, salt and black pepper.
  • Place chicken into pan (you don’t want to crowd the pan, otherwise the chicken will steam and not get that yummy crust, so you may have to do this in two batches) and cook approximately 4 minutes on each side, or until chicken is almost entirely cooked through (a meat thermometer reads 155 degrees F).
  • Remove chicken from pan and set aside.
  • Add the tomatoes and garlic into the pan with a little salt and cook for approximately 5 minutes until tomatoes are softened completely and the liquid from the tomatoes has reduced a bit.
  • Add chicken back into the pan and coat with the sauce.
  • Add in basil and stir to combine.
  • Turn heat to lowest setting and let simmer for another 5 minutes or until ready to serve.
  • Just before serving, squeeze half lemon over the top of the chicken.
  • Serve with cauliflower rice, cauliflower mash or roasted heirloom potatoes!

 

Print Recipe
Paleo One-Skillet Tomato Basil Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray a large non-stick skillet with avocado oil cooking spray and place over medium heat.
  2. Season both sides of the chicken tenders with oregano, paprika, salt and black pepper.
  3. Place chicken into pan (you don’t want to crowd the pan, otherwise the chicken will steam and not get that yummy crust, so you may have to do this in two batches) and cook approximately 4 minutes on each side, or until chicken is almost entirely cooked through (a meat thermometer reads 155 degrees F).
  4. Remove chicken from pan and set aside.
  5. Add the tomatoes and garlic into the pan with a little salt and cook for approximately 5 minutes until tomatoes are softened completely and the liquid from the tomatoes has reduced a bit.
  6. Add chicken back into the pan and coat with the sauce.
  7. Add in basil and stir to combine.
  8. Turn heat to lowest setting and let simmer for another 5 minutes or until ready to serve.
  9. Just before serving, squeeze half lemon over the top of the chicken.
  10. Serve with cauliflower rice, cauliflower mash or roasted heirloom potatoes!
Share this Recipe

Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

By | Recipes | No Comments

We LOVE curry at the Brossette’s. It’s one of our favorite flavors. Good thing too because it is full of anti-inflammatory benefits!

Sometimes I have no clue where I come up with ideas for recipes. I used to hate my appetite. A battle with anorexia will do that to a person. I used to get so frustrated that I craved things and was hungry for food… That food was (still is, duh!) important to me. I just wanted to be that person who “didn’t care about food” – you know, the people who “forget to eat lunch…” Ha! I will NEVER forget to eat a meal. Never. And I used to really dislike that about myself.

Now? I lean into that. I LOVE that I crave things and I REALLY love that when I allow myself to have said craving, I usually don’t crave it anymore for a while. Hence, moderation. Too much of ANY thing – even spinach – is not good. And our bodies know this. It’s so beautiful to me – if we allow our bodies to work like they are intended to and we lean into the things we crave without over-doing or under-doing – we will naturally be exactly what we’re supposed to be in terms of aesthetics. It’s when we start forcing our bodies to become an idea that WE have in our heads as to what we WANT to look like that things start going haywire.

This is why we, at LINK Endurance, coach nutrition the way we do… It’s a long, slow process but one that will bring you to what I described above.

Ok, so what does all of that have to do with Coconut Curry Meatballs? Well, not a whole lot honestly, except that to say, I woke up one day CRAVING curry but I also wanted meatballs. I wanted something saucy and filling and full of flavor. It’s the Italian in me coming out, I’m sure. So – that is where these meatballs came from.

I adapted a recipe from Randa at The Bewitchin Kitchen, as I’d never made a dish quite like this before. I mean, I’ve made curries and I’ve made meatballs of course, but have never put the two together. So I leaned on her for some inspiration and a jumping off point!

I must say, she and I would make a great team if we could come up with a recipe THIS good every time!

These meatballs are incredibly easy to make, the sauce culdn’t be simpler and the cauliflower rice – well, it’s easy, yes, but roasting it gives it SO. MUCH. FLAVOR! It’s the only way I make cauliflower rice these days! And! The leftover meatballs are JUST as good, if not better the next day!

Hope you enjoy as much as we do!

Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

Makes approx. 28 meatballs… Serves 4-5 people…

Ingredients for the Meatballs:

  • avocado oil cooking spray
  • 2 large carrots, roughly chopped
  • 2 large shallots, roughly chopped
  • 2 tbsp cilantro leaves
  • zest and juice of 1 lime
  • 5-6 fresh basil leaves
  • 1 tbsp coconut aminos
  • 1 clove garlic
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ¼ tsp red chili flakes
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1lb ground chicken breast
  • several cilantro leaves or julienned basil, for garnish (optional)

Ingredients for the Sauce:

  • 1 ¾ cans coconut milk (light or full fat)
  • 2 heaping tbsp red curry paste
  • 1 ½ tbsp almond butter
  • zest and juice of 1 lime
  • 2 garlic cloves, finely minced
  • 1 ¼ tsp salt

Ingredients for the Cauliflower Rice:

  • 2-3, 10oz bags pre-riced Cauliflower (fresh or frozen)***
  • salt and black pepper
  • coconut aminos (optional)***

Directions:

  • Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and a few dashes of salt (unless using the coconut aminos after roasting – see notes) and a few pinches of black pepper. Toss to combine and set aside.
  • Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  • Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  • Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  • Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  • Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  • While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  • Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  • Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  • Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.

Notes:

  • If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan.
  • I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! If you do this – do not add salt prior to roasting.
  • When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

Recipe adapted from Randa at thebewitchinkitchen.com…

 

Print Recipe
Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dinner, Main Dish
Servings
people
Ingredients
Ingredients for the Meatballs
Ingredients for the Caulifower Rice
Ingredients for the Sauce
Course Dinner, Main Dish
Servings
people
Ingredients
Ingredients for the Meatballs
Ingredients for the Caulifower Rice
Ingredients for the Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and several dashes of salt and a few pinches of black pepper. Toss to combine and set aside.
  2. Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  3. Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  4. Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  5. Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  6. Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  7. While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  8. Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  9. Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  10. Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.
Recipe Notes

If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan. I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

Share this Recipe

Cauliflower Chowder with Spiced Chickpeas

By | Recipes | No Comments

I get on these kicks sometimes… Recently, it’s chowders. I literally wake up thinking about making chowder. I’ve never made a chowder. Never really had a burning desire to. But then for whatever reason, and this is how it works with me, I see something on TV or I have something at a restaurant and suddenly I am fixated on this one thing.

Chowder can be defined in different ways. But from what I understand, it ultimately means that potatoes are involved in some capacity. This recipe incorporates a potato for texture and creaminess – but some chowders leave them whole/diced. Does it really matter? No, not really.

My version of chowder (this time – stay tuned, there will be more where this came from!) is smooth and creamy… It is almost silky in texture. And I gotta say, one of the easiest recipes, quite possibly, ever!

I’ve posted several meatless recipes to demonstrate yummy ways of incorporating a meatless meal into the weekly routine (if you’re not already…) It makes life so much easier when you don’t have to cook a protein + it’s so good for digestion when we give it a little break from time to time. For all of my plant-based eaters, this is is a no-brainer for you. But for all of my carnivores, I’d be willing to bet you rarely if ever consider eating a meal that doesn’t involve meat of some sort. I’m here to tell you – try it! Once a week. Give it a shot and I promise you will feel good from it!

Over the last few weeks I’ve posted some great meals that I can speak for Mo (aka the ultimate carnivore) in saying that the meatless state of those meals was lost on him. Had I not told him there was no meat involved, I am 98% sure he never would’ve noticed.

That being said, this chowder will be a giveaway. Its meatless-ness (I know, not a word, but it works well here… Go with it!) will be noticed. But it is warm and filling and full of good nutrition. I served, yes, you guessed it: a “Big Salad” to go along with, which I kept meatless as well. We were completely satisfied, not wishing for more. It was a great meal.

That being said, this would be the most wonderful start to a meal vs being the main dish as I served it as. Or, served with a big piece of my 5-minute Grain Free Bread. Either way, it is wonderful!

We hope you enjoy as much as we do!

Cauliflower Chowder with Spiced Chickpeas

Serves 4

Ingredients:

  • 1 large head cauliflower
  • 1 Yukon gold potato
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1, 15oz can low sodium chickpeas, drained, rinsed and divided
  • 3 cups low sodium vegetable broth
  • 1 cup, light, canned coconut milk
  • 2 tsp miso paste
  • 2 tsp nutritional yeast
  • sea salt and black pepper, to taste
  • ½ tsp smoked paprika
  • 1 bunch chives, finely chopped

Directions:

  • Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  • Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  • Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  • Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  • While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  • Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  • Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  • Serve warm topped with chives and roasted chickpeas.

Recipe adapted from Alyssa at simplyquinoa.com

Print Recipe
Cauliflower Chowder with Spiced Chickpeas
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  2. Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  3. Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  4. Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  5. While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  6. Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  7. Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  8. Serve warm topped with chives and roasted chickpeas.
Share this Recipe
 

Paleo Italian Turkey Meatballs

By | Recipes | No Comments

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.

 

Print Recipe
Paleo Italian Turkey Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
meatballs
Ingredients
Servings
meatballs
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

Share this Recipe

Zucchini Goat Cheese Lasagna

By | Recipes | No Comments

Prior to making this, please be sure to read the notes under the recipe for variations and substitutions.

***

It’s October and in Texas that means it’s either going to continue on in 90 degree weather or, we just might have one of those special years where we get some chilly weather for Halloween. Always a toss up. We woke up this October morning to 57 degrees and rain! For Texas, this is essentially Christmas morning. It was glorious! Now all I want is a Pumpkin Spice Latte!

I’ve been on a casserole kick for the last month or so – such an easy thing to throw together and make ahead and great fall recipes for the cooler weather I am crossing my fingers for!

Mo and I do not have children – just the sweetest, cutest, most loving French Bulldog in the whole world! But majority of our clients do have children, so on some level we understand how CRAZY life gets when school starts back up in the fall. We find that clients always struggle this time of year to maintain clean eating habits simply for the fact that time suddenly feels it is not their own anymore. One kid needs to be at football practice at 6am, another at school at 8am, a little one at Mothers Day Out at 9:30am and then pick up starts at 2pm and so on… Add to it games, dance lessons, etc. that happen in the evenings and I honestly don’t know how people do it day-in-day-out with frankly, more than one kiddo.

These casserole recipes were meant for YOU! For those who feel like they have no time to make themselves, much less overall health, a priority because of so many things going on and getting thrown at them. I hope you’ve found these to make life a little easier and a way to keep you and your family eating clean in spite of the chaos. It’s always interesting to me – when I eat poorly (i.e. fast food, packaged products, etc.) on a regular basis, sometimes out of what seems like pure necessity – my energy to do ALL of the things that I NEED to do – all of the things that have caused me to believe that fast food is the only option – is completely zapped. I don’t HAVE energy to do those things. And then I’m cranky and tired and that’s not good for anyone. 🙂

So, while I don’t have children, I do understand what it is to be incredibly busy with back-to-back “to-do’s” each day and I just want to encourage you to take good care of the body and mind that has to perform those tasks. I hope these recipes have helped make eating clean more feasible and flavorful in the midst of the chaos.

See? Isn’t Franklin the cutest EVER???

I made this lasagna recipe for the first time a couple of years ago. One of our clients brought us some ground venison and I was using it in everything! We love venison! I think we ate half of the lasagna the first night. 🙂 The leftovers were awesome and made life so easy for the next few days. It has SO much flavor! If you prefer, you can absolutely omit the meat in this recipe altogether and replace with additional mushrooms (see my notes below the recipe) and it will be just as yummy!

This recipe can easily be doubled and you could make two pans or several small – single or double servings sizes – to store in the freezer and heat up in the oven when needed for a quick dinner. It will freeze beautifully! Just skip the last step in the directions and cover in saran wrap and foil, place in the freezer for up to 6 months.

I hope this makes life a little easier for you and eating clean more feasible in the crazy times!

Zucchini Goat Cheese Lasagna

Serves 6-8

Ingredients:

  • 2 large zucchini
  • 1 tsp sea salt
  • 1lb ground venison, bison, beef, turkey, etc.***
  • 1 tbsp olive oil
  • 1 medium green bell pepper, diced
  • 1 small yellow onion, diced
  • 3 medium portabella mushrooms, diced
  • 2-3 garlic cloves, minced
  • 1, 6oz can tomato paste
  • 1, 16oz can low sodium tomato sauce
  • ¼ cup red wine***
  • ¼ cup fresh basil, chopped
  • 2 tbsp fresh oregano, chopped
  • sea salt and black pepper, to taste
  • 1 cage free egg
  • 1, 6oz container spreadable goat cheese, brought to room temperature
  • 2 tbsp fresh parsley, chopped
  • 1, 6oz container goat cheese crumbles

Directions:

  • Preheat oven to 375 degrees F. Spray a deep 9×13” casserole dish with cooking spray or rub well with olive oil and set aside.
  • Slice zucchini lengthwise into very thin slices or use a mandolin to do so. Lay all of the slices onto a paper towel (somewhere in the kitchen that it won’t take up prep space) in one layer and sprinkle lightly with sea salt; leave them be while you prep the sauce.
  • To start the sauce, heat olive oil in a large skillet over medium heat. Once warm, place the ground meat into the skillet and break up. Cook for approx. 7 minutes – until almost cooked through. Set aside.
  • In a separate sauté pan, add the green pepper and onion; cook until softened – approx. 5 minutes; add in mushrooms, garlic and a pinch of sea salt. Cook for another 2-3 minutes, stirring constantly so the garlic doesn’t burn.
  • Add the vegetable mixture to the meat and stir in tomato paste, tomato sauce, wine, basil, and oregano. Add a small amount of hot water or broth if sauce gets too thick. Bring to a light boil; reduce the heat and simmer sauce for approximately 20 minutes, stirring every few minutes.
  • While the sauce is cooking, whisk (or use a hand mixer) the egg, goat cheese, and parsley together in a bowl until completely combined. It should have the texture of a thick sauce.
  • To assemble the lasagna, spread ½ of the meat sauce into the bottom of casserole dish; then layer ½ of the zucchini slices, all of the goat cheese mixture, and then repeat with zucchini and then sauce again. Cover with foil.
  • Bake for 20-25 minutes. Remove the foil and sprinkle the top with the goat cheese crumbles. Raise the oven temperature to 425 degrees F and bake an additional 5-10 minutes. Let stand for 5-10 minutes before serving.

Notes:

  • You can make this vegetarian by omitting the ground meat and replacing with 3 more portabella mushrooms or 1 medium eggplant. You will simply have one pan for your sauce vs. starting with two.
  • You can replace the wine with either a beef stock or if keeping vegetarian, a vegetable stock.
  • If you are super pressed for time and need a pre-made sauce – I suggest The Vine – it is my very favorite! Super clean ingredients and very low in sodium! You will simply omit garlic through oregano in the list of above ingredients. Cook the vegetables and meat per above directions and add 1 jar of the sauce directly to the meat/vegetable mixture. Bring to a low boil, add sea salt and black pepper to taste and allow to simmer for 5-7 minutes. Follow remaining steps per above directions.
Print Recipe
Zucchini Goat Cheese Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees F. Spray a deep 9x13” casserole dish with cooking spray or rub well with olive oil and set aside.
  2. Slice zucchini lengthwise into very thin slices or use a mandolin to do so. Lay all of the slices onto a paper towel (somewhere in the kitchen that it won’t take up prep space) in one layer and sprinkle lightly with sea salt; leave them be while you prep the sauce.
  3. To start the sauce, heat olive oil in a large skillet over medium heat. Once warm, place the ground meat into the skillet and break up. Cook for approx. 7 minutes – until almost cooked through. Set aside.
  4. In a separate sauté pan, add the green pepper and onion; cook until softened – approx. 5 minutes; add in mushrooms, garlic and a pinch of sea salt. Cook for another 2-3 minutes, stirring constantly so the garlic doesn’t burn.
  5. Add the vegetable mixture to the meat and stir in tomato paste, tomato sauce, wine, basil, and oregano. Add a small amount of hot water or broth if sauce gets too thick. Bring to a light boil; reduce the heat and simmer sauce for approximately 20 minutes, stirring every few minutes.
  6. While the sauce is cooking, whisk (or use a hand mixer) the egg, goat cheese, and parsley together in a bowl until completely combined. It should have the texture of a thick sauce.
  7. To assemble the lasagna, spread ½ of the meat sauce into the bottom of casserole dish; then layer ½ of the zucchini slices, all of the goat cheese mixture, and then repeat with zucchini and then sauce again. Cover with foil.
  8. Bake for 20-25 minutes. Remove the foil and sprinkle the top with the goat cheese crumbles. Raise the oven temperature to 425 degrees F and bake an additional 5-10 minutes. Let stand for 5-10 minutes before serving.
Recipe Notes

You can make this vegetarian by omitting the ground meat and replacing with 3 more portabella mushrooms or 1 medium eggplant. You will simply have one pan for your sauce vs. starting with two.

You can replace the wine with either a beef stock or if keeping vegetarian, a vegetable stock.

If you are super pressed for time and need a pre-made sauce – I suggest The Vine – it is my very favorite! Super clean ingredients and very low in sodium! You will simply omit garlic through oregano in the list of above ingredients. Cook the vegetables and meat per above directions and add 1 jar of the sauce directly to the meat/vegetable mixture. Bring to a low boil, add sea salt and black pepper to taste and allow to simmer for 5-7 minutes. Follow remaining steps per above directions.

Share this Recipe