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...
Paleo Moussaka Recipe

Paleo Moussaka Recipe

  Delicious comfort food at it’s best, a paleo take on a Greek classic baked dish (albeit slightly bastardised). Prepare this dish for a week’s worth of lunches, or feed a family of 8!   Recipe: Ingredients: 1kg beef mince* 1 1/2 onions, diced 6 cloves garlic, diced 1 eggplant, sliced 1 sweet potato, peeled & sliced 2 capsicums, sliced 8 medium mushrooms, peeled & sliced 3 medium zucchinis, sliced 3 parsnips, peeled 1/4 cauliflower 1 leek, sliced cherry tomatoes, halved 3 cans of whole peeled tomatoes (roma) 1 tsp white peppercorns, whole 1 tbsp sweet paprika 2 bay leaves salt & pepper to taste Olive oil 1 cup of fresh herbs: oregano, parsley, basil, roughly chopped 3/4 cup white wine (optional)   Instructions:  Preheat oven to 180C. Prep vegetables ready for cooking. We’d recommend slicing everything fairly thin – about 3mm thick so you can get a lot of layers. In a large pan, cook chopped onion and garlic until soft. Add in mince and brown off with paprika, salt and pepper to taste. (You don’t want the dish to turn too wet so you might want to pour out any excess fat/liquid during cooking the mince.) Transfer into a bowl to wait on the side. ( This step is outside paleo and can be skipped: Deglaze pan with white wine and reduce.) Pour in canned tomatoes, add white peppercorns, bay leaves, half of the herbs and reduce further. In a large oiled baking tray, begin layering ingredients. We started with sweet potato and zucchini to fill the gaps, followed by a thin layer of mince, sauce and mushrooms....
Recipe for stuffed capsicums

Recipe for stuffed capsicums

  I have always been a big fan of stuffed capsicums. The problem was I used to stuff them with a rice based mix. In this recipe, I’m using mushrooms to replace the rice – and they’re yummy!   Ingredients: 500g organic beef mince (you can also use pork) 1 big onion, chopped small 6 cloves of garlic, crushed and chopped small 4 big mushrooms, peeled and chopped small Chillies to your liking, sliced 4 big capsicums, topped and emptied into cups ground pepper, white pepper, cayenne pepper and salt to season (or as   Instructions: Pre-heat over to 180C. Fry garlic on a pan until fragrant. Add in onion and fry until see-through. Add in chillies and meat and season while cooking. Add in mushrooms and cook until done. Adjust seasoning to your liking. I like it spicy so I was very heavy-handed with the chillies and Cajun pepper. Set emptied capsicum cups in a baking dish and stuff them with the mixture. Place in the oven and cook for 15-25 minutes, or until the capsicum is cooked through and the stuffing is browned on top. Garnish with fresh herbs and greens – basil and rocket go especially well. Enjoy!...
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....