This recipe came about because a few friends are allergic to tomatoes and at times the gluten that can be in pasta sauces. Which can lead them to need to sitting out from the dinner course and ordering something else?
This recipe will include the organic canned beets and organic canned carrots since it can take some time to cut and peel these vegetables.
This sauce can be used for pizza’s, pasta dishes, or even for dipping! Now, this sauce will taste a bit different because there are no tomatoes in this recipe whatsoever. That being the case, you can experiment with various Italian seasonings to bring out a heavier taste.
Homemade Pasta Sauce (without Tomatoes)
Grab a saucepan or a cooking pot if you are doubling the recipe. Also, grab your blender.
Open the can of beets and place in the blender. Blend until smooth. Add in 1 can of carrots and blend together. Pour some of the mixture into the saucepan and add the other can of carrots to blend until smooth.
Pour in the rest of the beet/carrot mixture into the saucepan. Set to medium heat. Allso the sauce to come to a slight boil. Then turn down the heat to a low-medium, place a cover over the top. Allow the sauce to cook for 15 minutes.
Then juice your small lemon and add the juice to the sauce. Stir. Allow to cook for 10 minutes.
Then add the italian herb. Mix together. Now adding the italian herb is about what you like in seasonal taste. So add a full Tablespoon and go from there.
Allow to cook for another 20 minutes. Sometimes you can allow this to simmer for 30 minutes to truly incorporate the ingreidents.
Your pasta sauce is ready!
Nothing like some good home cooked noodles and pork! Using an Instant Pot can not only help cut down on cooking time but, be a blessing. No one wants to spend too much time in the kitchen. Plus with an Instant Pot, you can cook more than expected to have some left over for the next few days. This allows for a great meal prep Sunday dish. This means cooking on Sunday the incoming weeks lunches, so you’ll be prepared for some healthy meals!
This noodles and pork recipe is a great way to have a full meal without feeling guilty. Because the noodles are substituted with zucchini, and the pork adds the protein nutrients. Your body will be thanking you instead of feeling sluggish.
Instant Paleo Noodles and Pork
Get out that Instant Pot and start heating up (medium) that Sesame Oil.
After the oil is heated, added the garlic, onion and ginger. Allow them to cook for 5 minues.
Then add the rest of the ingredients. But hold on to the zucchini noodles, do not put those in just yet.
While everything is cooking besides the noodles. Place the lid on the Instant Pot. Cook on high pressure for no more than 15 minutes.
After 15 minutes, remove the lid. Place in the noodles and stir everything around. Re-cover for 5 minutes to allow the noodles to incorporate into the dish.
Serve once the noodles have soften and enjoy!
Lunchtime either means making a pit stop from work to catch something to eat, or you have a decent lunch hour. Preferably make this the day before since the cook time is around 30 minutes. A lovely chipotle chicken lettuce wrap that will rejuvenate and add a bit of spice to your lunch!
Chipotle Chicken Lettuce Wraps
Heat your preferred oil (olive or coconut) in a frying pan and quickly place the chicken pieces in. Cook the chicken strips until golden.
Using the same frying pan, after the chicken is done. Add more oil and sautée the onion until soft.
Then add in tomatoes, brown sugar, cumin, and chipotle peppers to simmer for 15-20 minutes. Or until the tomato sauce begins to thicken.
Place the chicken back into the frying pan with everything. Cook for 5 minutes.
Take your lettuce, avocado, and remaining cherry tomatoes to start arranging an open lettuce wrap. Once the lettuce is placed on the plate, place the chicken chipotle mixture on the lettuce. Then place the avocado and tomatoes on top. With a spritz of lemon.
Brownies may be the one dessert everyone loves to a point. Now with an added kick of espresso and a sweet fruity touch with the added blueberries. What’s not to love? These brownies bring out a whole new meaning to energized, chocolate goodness and fresh.
Gather a few friends and family members that will want to make this recipe with you. Enjoy your time together and enjoy this healthy dessert!
Brownies Made With Espresso Beans and Blueberries
Preheat your oven to 325 degrees Fahrenheit.
Bring out your mixing bowl and put your sea salt, honey, cocoa powder, espresso, vanilla, baking soda, eggs, cinnamon, and coconut cream (coconut butter).
It is preferred to use a hand mixer or stand mixer to incorporate all these ingredients together.
Afterward, grab your blueberries and gently fold them in (by hand) into your batter so your blueberries do not burst.
Take a brownie sheet (typically 9x16) be sure to grease the sheet. Or use a cupcake tray! Pour the batter on the sheet, tray or pan.
Bake for 30 minutes. 5 minutes before the 30 minutes is up, take a tooth pick and test the middle batch of brownies, making sure they are cooked all the way through.
When the brownies are finished, allow them to cool.
Once the brownies has chilled for a few minutes, drizzle the remaining Coconut Cream. Begin to serve!
With this Paleo almond pancakes recipe, breakfast can be a healthy and scrumptious! Top these perfect pancakes with toasted almonds and fresh berries for a perfectly blended flavor.
Paleo Almond Pancakes
In a bowl, mix together eggs, almond milk, honey, almond flour, coconut oil, and salt.
Heat a large pan or griddle on medium heat and add some oil to lightly coat pan.
Pour pancake batter onto the pan or griddle, making sure there is enough space between each pancake.
Cook for about 4 minutes, or until edges start to brown.
Gently flip pancakes and cook for an additional 4 minutes or until edges start to brown.
Serve with some extra honey for breakfast.
Having your old-school favorite, spaghetti and meatballs, may be quite challenging for Paleo enthusiasts. Worry no more with this Paleo Spaghetti & Meatballs recipe.
Paleo Spaghetti & Meatballs
For the squash and sauce: Preheat the oven to 392 degrees F and place a rack in the oven.
Rub 1/2 tablespoon of the oil on each cut-side of the squash and sprinkle with salt and pepper.
Place the squash cut-side up on a baking sheet and roast until fork tender, about 1 hour.
Cool the squash for at least 10 minutes.
Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
While the squash cooks, make the sauce.
Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat.
Add the onions and garlic and cook, stirring occasionally, until the onions are translucent.
Stir in the crushed tomatoes, tomato paste, oregano, and chili.
Cover the pot, reduce the heat to medium-low and simmer for at least 15 minutes, stirring occasionally.
Season with salt and pepper.
For the meatballs: Combine the ground beef, chopped onions, salt, pepper, garlic and egg in a large bowl.
Form about the meatballs.
Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
Top with chopped scallions.
The bunless burger is an easy to make for a quick dinner during. Plus with a bunless burger, you’ll be taking out the extra carbs for a healthy lunch or dinner!
Wash and peel a potato. Slice it 1 cm each slice.
Mix ground beef and seasonings in a medium bowl.
Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be.
Heat a grill pan to medium.
Place potato slices on a grill pan.
Add the burgers. Top them with fresh herbs.
Grill burgers about 4-5 minutes per side or until they've reached your desired doneness.
Layer sweet potato with some herbs, burger, avocado slices, sprinkled with some lemon juice, sliced a red onion or other favorite toppings.
Pulled pork is always an easy go-to meal for those hectic weeks. You can always get a larger roast and make this for the week.
Pulled pork is great to have in the fridge for:
- Paleo sandwiches
- Combine with eggs for a filling breakfast
- Throw into a salad
- Eat plain
- Put in a wrap
Easy Slow Cooker Pulled Pork
Combine all ingredients in the slow cooker (for additional flavor you can sauté the onions ahead of time for a caramelized flavor).
Take the roast out and shredded the pork.
Take the liquid from the slow cooker and put into a saucepan on medium heat. Add in the tomato sauce and simmer for about 10 mins.
Combine the shredded pork with the BBQ sauce in the saucepan and Enjoy!
Breakfast is a meal characterized by many sugary and tasty treats. Eggs are great, but the occasional sweet tooth meal is a must!
This recipe is great for snacks, breakfasts, camping – any time you need to eat on-the go! We make this for camping trips and usually one of our prep meals at the beginning of the week… although it doesn’t last time long!
Granola has one of the highest content of sugar of any food for breakfast! This one has some sugar in the dried fruit and honey. If you have to stay away from sugar for a medical reason or natural sugars are difficult to digest, then limit or omit the honey and make sure to use a low-glycemic fruit like blueberries (without the added sugar).
We love the granola with dried cranberries – and they are easier on the wallet than some of the other dried fruits.
1. ¾ cup sliced almonds
2. ½ cup of walnuts
3. ½’cup of pumpkin seeds
¾ cup of unsweetened coconut
4. 3 tablespoon honey ( can omit if trying to lose weight)
5. 1 cup of dried fruit
6. 1 tablespoon cinnamon
7. 1 teaspoon of sea salt
- Preheat oven to 300 degrees.
- Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
- Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
- Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).
Perfect breakfast or snack food to make on-the-go. Paleo granola has a chorus of nuts and a some natural sweeteners to make this tasty treat.
Preheat oven to 300 degrees.
Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).