Paleo Spaghetti Bolognese Recipe

Paleo Spaghetti Bolognese Recipe

Going paleo doesn’t mean you need to abandon the traditional spaghetti Bolognese! Here’s a quick and easy recipe for using zucchini as a spaghetti replacement.   Ingredients: 4 zucchini, sliced very thin 500g beef mince 1/2 cup black olives 1 red onion, sliced very thin 5 tomatoes, chopped, 6 cloves of garlic, minced 1 can of whole-peeled tomatoes 1 jar of tomato paste dried herbs (I used oregano, basil, thyme & parsley, about 1/2 tsp each) 2 tsp paprika 1/2 tsp black pepper 1/2 tsp salt 1/4 tsp white pepper 1/4 tsp cayenne pepper fat of choice for cooking (ghee, coconut oil, etc)   Instructions: Start by slicing the zucchini really thin. You can use a mandolin, or a vegetable spiralizer. Personally, I prefer to use a Betty Bossi Vegetable Twister. Once zucchini is sliced, place it in a colander and toss very generously with salt. Leave zucchini sweating excess water in the sink for 20 minutes while you cook the sauce. In a large pan, sauté the onions until they become transparent. Add in garlic and once fragrant, begin adding in the mince. Spice (paprika, black pepper, salt, white pepper, cayenne pepper) mince while cooking. Please note that the spice amounts are an estimate and match my personal taste. Use them as a guideline and spice your sauce little by little until you reach the desired flavour. Go easy on the salt, as the zucchini & olives will add saltiness to the end result.  Once meat is almost cooked, add in tomatoes (in all three formats) and herbs. A few minutes later, add in olives as well. Let the...
Roast Beetroot & Sautéed Stems

Roast Beetroot & Sautéed Stems

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak   As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!   Ingredients: Beetroot Fresh oregano Thyme Salt & pepper Shallot, minced (optional: for cooking the stems) Garlic, minced (optional: for cooking the stems) Olive oil   Instructions: Pre-heat oven to 160C. Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil. Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil. Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven. Roast for about 90 minutes or until soft and sweet. Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the...
Mexican Beef Stew Recipe

Mexican Beef Stew Recipe

    Delicious and hearty Mexican beef stew – perfect comfort food for those cooling early autumn nights!   Ingredients: 1 kg grass-fed gravy beef, cut into 1 inch cubes 1/2 tsp cumin powder 1/2 tsp ground chilli 1/2 tsp ground cayenne pepper 1 tsp dried oregano 1 tbsp sweet paprika 1/2 tsp ground ginger 2 bay leaves 2 tsp honey salt & pepper to taste (no need to hold back on the salt) 1 capsicum, seeded and finely diced chillies to taste (Habanero & Cayenne, others will work too) 1 large onion, finely diced  cloves garlic, finely diced 2 carrots, finely diced 2 stalks celery, medium cut 1 cup good quality chicken stock (beef would work too) 1 can whole peeled tomatoes (drain liquid and only use tomatoes) 2 tbsp tomato paste Please keep in mind that the flavour depends a lot on the quality of the ingredients, e.g. how sweet are the capsicums, how hot are the chillies, etc. Taste often and adjust flavour to suit your taste as you go!   Instructions: Pre-heat oven to 180C. Brown the meat in a heavy based oven dish/crock pot. Set aside. Sautee onions and garlic until translucent, add ground spices and cook for a couple of minutes stirring. Transfer beef back to the pot. Add stock, tomato paste, vegetables, and all remaining ingredients. Bring to a simmer. Fit lid (or foil if using a pan) and place in the oven. Cook for 3 hrs or longer. Note: if you’re slow cooking it, use 160C instead and cook overnight. When meat is tender, remove from oven and balance flavours using honey...
Paleo meatball stew recipe

Paleo meatball stew recipe

On a dark winter night, a hot meatball stew will win over an adult audience and it’s always a hit with the kids! The more labour heavy you go and the smaller you make the meatballs, the yummier this meal gets… Recipe: Ingredients: 500g lean organic beef 2 tablespoons minced fresh coriander 2 1/2 teaspoons paprika 2 teaspoons cumin 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon oil 1 onion, finely chopped 4 garlic cloves, minced 4 small ripe tomatoes, chopped 100ml tomato paste 3/4 cup water 1 tbsp arrowroot starch to thicken for desired consistency   Directions: Combine the ground meat in a large mixing bowl. Add 1 tablespoon of the cilantro, 1 1/2 teaspoons of the paprika, 1 teaspoon of the cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Mix well. Shape into tiny 1-inch balls and set aside. Heat the oil in a nonstick skillet. Add the onion and saute until soft, about 5 minutes. Stir in the garlic and heat until fragrant, then add tomato, tomato paste, water, and the remaining 1 tablespoon cilantro, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil. Place the meatballs in the sauce, reduce heat to simmer, cover, and cook until the meatballs are cooked through, about 40 minutes. Mix a tablespoon of arrowroot starch into a tablespoon of cold water. Mix well. Pour in and mix until the sauce thickens. Serve with fresh veggies, for example: carrots & broccoli. Enjoy!   Recipe adapted from CrossFit SISU....
Recipe for paleo Beef Burgers

Recipe for paleo Beef Burgers

Personally, the non-paleo food I miss most is a good Aussie burger. However, going paleo doesn’t mean you have to give up burgers; prepare your own delicious burger patties and serve them as ‘Burger in a Bowl‘! Recipe: Ingredients: I’ve created two different versions of these patties, based on whether you like your food spicy or mild. Naturally, I recommend the tasty version…   Tasty version: 1 kg of grass-fed beef mince 1 large onion, minced few gloves of garlic, minced 1/4 cup almond meal 2 eggs 1tbsp sweet paprika 1tsp cayenne pepper salt & pepper to taste Safe version: 1 kg of grass-fed beef mince 1 large onion, minced 1 glove of garlic, minced 1/4 cup almond meal 2 eggs 1/2 tbsp sweet paprika salt & pepper to taste   Instructions: Preheat oven to 150c. Cook onion and garlic in a pan until soft. Mix all ingredients – including onion and garlic – in a bowl. Form into inch thick patties. I used two egg rings stacked on top of each other to get all patties the same size and shape. Cook on a pan until brown on both sides. Transfer into the oven and cook for further 25 minutes.   Adapted from Nom Nom Paleo....