Posts Tagged ‘paleo’

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Garlic and Goat Cheese Spaghetti Squash

March 17, 2014

Good morning.  Are your taste buds ready for something good?  And y’all, this stuff is good.

I’ve been trying to figure out some good recipes that are both gluten free and delicious.  And this is seriously delicious.  Additionally, I decided this week I wanted to meal plan.  (I’ve seriously wanted to make some big life changes for the better with this Lenten season.)  While approaching meal planning, I did a lot of research and realized it’s insane to even begin this process.  How many of you meal plan?  Do you weekly, bi-weekly, monthly?  I’m so interested in this thing.  Maybe I’ll start blogging with my research, ideas, and plans!  We can do this together.

Ok, back to this recipe.  I found a great blog that had a week of meals and I quickly found this delicious recipe.  I already had tilapia on hand (see Tuesday’s meal on the blog), so we just needed some greens and the ingredients for Garlic and Goat Cheese Spaghetti Squash.  Lately I’ve tried to branch out with my spaghetti squash meals away from actual spaghetti to other pasta dishes.  I made a few real good ones (and didn’t photograph them, I’m sorry), but decided this one needed to be photographed and blogged about.

So let’s get to the recipe.  It might be the easiest thing ever.  And as you know, I follow recipes loosely.  I hope that doesn’t discourage you from making it.  These things are flexible.

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Spaghetti Squash and Goat Cheese

Ingredients:
-Garlic (I used minced, about 2 heaping tsps, you can use fresh – up to 8 cloves depending on your taste buds)
– 3+ tbsp butter
-1/4 cup Dried Parsley
– 3/4 cup Olive Oil (this can vary depending on how big your spaghetti squash is and how much sauce you want)
-Salt and Pepper, to taste
-1 Spaghetti squash
-Goat Cheese (the recipe says 11 oz, I think 8 oz is plenty and I used a large squash and LOVE goat cheese)

Directions:
1. Prepare your spaghetti squash according to your favorite way.  I do mine like this, but the recipe I followed tells you to cook it whole.  Try whatever you want, but remember if you’re putting it in the oven, it takes a while so bake it early.

2. In a pan melt your butter and add in garlic.  Saute the garlic for 10 minutes.  I used minced, so I probably didn’t cook it for that long, but I did want the flavors to blend nicely.

3. Once the garlic is sautéed, add parsley, salt, pepper, and olive oil.  Blend together and heat for 3-5 minutes.  Turn off heat and set aside.

4. Once your spaghetti squash is cooked (and cooled), grab your fork and “pull” it apart.  You can leave the “spaghetti” in the squash for a bowl serving, or put it all in a large dish.  I always put mine in a large dish to help portion it out for sides.

5. Pour the butter-garlic-oil mixture over the squash and mix well.  It should coat and soak into the squash evenly.

6. Serve with crumbled goat cheese over the top.

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I don’t think I can express to you enough how delicious this dish tastes.  Sadly our squash turned a little mush-like instead of stringy, but it tastes the same, so who cares, right?  I am definitely going to put this dish into my arsenal of meals for future weeks!

Happy eating,
Amanda

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Eggplant Lasagna Rolls

October 3, 2013

Hello!

I made something delicious the other day and I’m excited to share it with you.  Eggplant was on sale at the grocery store so I decided to find a recipe to try.  I tend to replace lasagna noodles with eggplant in a casserole dish, so this time I decided to replace them in the form of lasagna rolls.  I found the recipe here and adapted it to what ingredients I had in my kitchen.  Here’s what I did:

Ingredients:
-2 medium eggplant
-Extra Virgin Olive Oil
-Italian Spices
-Ground Beef (1 lb, but 2 would be just as good)
-Spaghetti Sauce (2 jars)
-Ricotta
-Asiago Cheese
-Kale
-Fresh Parsley

Directions:
1. Slice the eggplant into long skinny slices, lay on a baking sheet, brush lightly with oil and bake for 10 minutes at 350 degrees, until soft.

Eggplant slices

Eggplant slices

2. Cook ground beef (or turkey) and season with italian spices.  Mix spaghetti sauce with ground beef and heat together.

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Meat sauce

3. Mix ricotta, asiago, kale, and parsley.  I did not measure any of these ingredients because I was finishing what I had in the fridge.  I probably used 12 oz of ricotta, 1 to 2 cups of kale, and 1/2 cup of parsley.  Once mixed, set aside until eggplant has cooled.

4. In a greased casserole dish, pour a small amount of meat sauce in the bottom.  Just enough to cover.

5. Take a slice of eggplant and scoop about a tablespoon of cheese and greens mixture onto one end.  Roll up eggplant so it makes a complete roll.  Place eggplant roll joint down in the dish.  Repeat until dish is full (or you run out of ingredients).

Eggplant rolls

Eggplant rolls

6. Pour rest of meat sauce over eggplant rolls.  Add extra cheese for a nice crust.

Covered Eggplant Rolls

Covered Eggplant Rolls

7. Bake at 350 degrees for 30 minutes covered.  Uncover and bake for 10 minutes.

Sadly, I didn’t take a picture.  We ate them so fast!  They are really delicious.  What’s your favorite eggplant recipe?

Happy cooking,
Amanda

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Avocado Egg Salad

February 21, 2013

Hello!

You may have noticed a lack in food-related blogs; I’m so sorry!  On New Year’s Day I announced David and I were going paleo!   After doing a lot of research regarding what’s best for our bodies, we have settled on a more modified paleo.  To be specific for me, I am attempting gluten-free, sugar-free, dairy-free!  I know, it sounds like a sad life to live, but I  feel so much more energetic than ever before!  It’s glorious!  I occasionally cheat since it’s not that I have an allergy to those things. (For example I went crazy and ate a cake ball the other day!  Totally worth every bite!)

In addition to my wonderful diet, I am Catholic and it is the lenten season which means no meat on Fridays!  While searching the web for delicious recipes that fall into our diet, I found this avocado egg salad and needed to try it.

Avocado Egg Salad

Avocado Egg Salad

Ingredients:
-4 Boiled eggs
-one large avocado
-Salt/Pepper for seasoning
-Lime juice

Ingredients for Egg Avocado Salad

Ingredients for Egg Avocado Salad

Directions:
1. Boil eggs and chill.  Remove shell from eggs.
2. Cut open and scoop out avocado inside.
3. Mash up avocado and eggs in bowl.  Season to liking.

Avocado Egg Salad

Avocado Egg Salad

It’s that easy.  Seriously.  I served it with gluten free crackers, but it would make a great sandwich or even be good on a salad.  It’s really a combination between egg salad and guacamole. If you love either of those things, you must try this deliciousness.

Happy Eating!
-Amanda

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Vegetable and Buffalo Soup

January 28, 2013

Hello readers,

This is my first cooking post in while, but since we have been attempting to convert to paleo, I have had a hard time finding something to blog about foodwise.  Let’s be honest: Paleo is really hard to do.  We love to eat, and in general we eat pretty well.  Paleo cuts out dairy, grains, legumes, sugar, etc.  Those are a few of my favorite things!  We have decided to start off by converting our dinners to paleo and then move into lunches and dinners.  I have attempted to cut down or remove completely oats, dairy, sugar, etc.  I know there are friends of ours out there who have mastered paleo; you impress me.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

David and I headed to the store and decided we wanted to make a soup for this cold weather.  It would go a long way and be easy to make while I went to work on a weekend.  We collected a load of vegetables and decided on buffalo stew meat as our big protein.  We were both very excited to try this very lean red meat in a meal.  I am going to give the ingredients below, but without measurements because frankly I didn’t measure anything!  Add as much or as little as you’d like.  Substitute veggies.  Change the seasoning!  Make it your own.

Ingredients
-Baby Carrots
-2 small Zucchini
-1 Onion
-1 Green Bell pepper
-2 cans of Diced Tomatoes
-Kale
-Fresh garlic
-Black Pepper
-Salt
-Parsley
-2 lbs Buffalo Stew Meat
-Chicken Stock

Directions:
These are ridiculously easy.  I used a slow cooker.  Chop up all the veggies to your liking of size.  We did small cuts of everything so everything could fit on the spoon at once for a hearty bite.  Once chopped, put everything into your crock pot.  Add raw meat and seasonings.  Fill with chicken stock till covered.  I added the Kale with only about 30 minutes left to cook. Cook on high for 5 or 6 hours.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

We were both very pleased with how it turned out.  I normally make a beef stew so this was different with buffalo and as a soup.  David would add a can of rotel tomatoes if he made it, but I might add a bit more garlic or pre-cook the meat after sautéing the onions, peppers and garlic to help infuse the flavors more.

I hope you try this recipe sometime and let me know what you think!

Happy cooking!
-Amanda