Main Dish Recipes
Pizza Spaghetti Pie
Ingredients
⦁ 1 large spaghetti squash (about 600 grams)
⦁ 1 pound italian sausage
⦁ 1/2 yellow onion, diced
⦁ 1 cup pizza sauce (no sugar added)
⦁ 1 teaspoon dried basil
⦁ salt and pepper, to taste
⦁ 3 eggs, whisked
⦁ (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Servings: 8
Calories – 302 kcal
Total Fat – 22.43 g
Sodium – 587 mg
Total Carbs – 12.32 g
Total Sugars – 2.08 g
Protein – 12.88 g
Direction
⦁ Preheat oven to 400 degrees.
⦁ Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
⦁ Once squash is done cooking, remove threads and place in a greased 8×8 baking dish.
⦁ Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
⦁ Add pizza sauce, dried basil, and salt and pepper to the pan and mix well.
⦁ Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
⦁ Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
⦁ Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
⦁ Let rest for 5 minutes before serving.
Instant Pot Baby Back Ribs
Ingredients
⦁ 3 – 3 ½ lb. baby back ribs, cut into 3 equal sections
⦁ 1 cup water or broth
⦁ Whole30-compliant BBQ sauce such as Tessemae’s or Peach BBQ Sauce
Spice rub:
⦁ ½ tsp. chili powder
⦁ 1 tsp. garlic powder
⦁ ½ tsp. onion powder
⦁ ¼ tsp. cumin
⦁ ½ tsp. smoked paprika
⦁ ½ tsp. sea salt
⦁ ¼ tsp. black pepper
Servings: 4
Calories – 270 kcal
Total Fat – 17.99 g
Sodium – 566 mg
Total Carbs – 4.23 g
Total Sugars – 2.59 g
Protein – 17.36 g
Instructions
⦁ Combine ingredients for the spice rub.
⦁ Cut ribs into 3 equal sections then rub each section with the spice rub.
⦁ Place metal rack into the bottom of the ⦁ Instant Pot insert. Add water or broth.
⦁ Arrange ribs into a teepee or pyramid.
⦁ Place lid on Instant Pot and lock into place. Flip valve to ‘Sealing’ position.
⦁ Select the ‘Manual’ setting (30 minutes).
⦁ When cooking time is up quickly to release the pressure by flipping the valve to the ‘Venting’ position.
⦁ Remove ribs from Instant Pot and place them on a rimmed baking sheet.
⦁ Preheat broiler to medium-high heat. Brush ribs with barbecue sauce on both sides.
⦁ Broil for 3-5 minutes or until sauce is bubbly and slightly caramelized.
⦁ Cut into individual ribs for serving.
The recipe is taken from:
https://therealfoodrds.com/instant-pot-baby-back-ribs/
Zucchini Turkey Meatballs
A simple recipe that is easy to make ahead of time and is freezer-friendly. Feel free to add your favorite spices and dried herbs. These meatballs are tasty as is or you can toss them with your favorite marinara sauce.
Author: The Simply Nourished Team
Recipe type: Entree
Serves: 12 meatballs (4 servings)
Ingredients
⦁ 1 lb. ground turkey
⦁ 1 cup shredded zucchini (lightly squeezed to remove some of the liquid)
⦁ 1 tsp. dried Italian Seasoning
⦁ ½ tsp. garlic powder
⦁ ½ tsp. onion powder
⦁ ½ tsp. sea salt
Servings: 4
Calories – 474 kcal
Total Fat – 50.47 g
Sodium – 349.5 mg
Total Carbs – 1.17 g
Total Sugars – 0 g
Protein – 21.86 g
Instruction
⦁ Pre-heat oven to 400 degrees. Cover a baking sheet with parchment.
⦁ Combine all of the ingredients in a bowl and mix with your hands.
⦁ Form into 12 golf ball-sized meatballs and place them on the baking sheet.
⦁ Bake for 16-18 minutes or until meatballs are cooked through and insides are no longer pink
Paleo Meatloaf
Ingredients
2 cups almond flour
1 lb grass-fed ground beef
1/3 cup coconut milk
2 cloves of garlic, minced
2 carrots, minced
½ onion, minced
1 zucchini, minced
1 egg
3-4 tbsp Italian seasoning
salt and pepper to taste
Servings: 4
Kcal – 363
Total Carbs – 11.53g
Total Sugars – 4.6 g
Protein – 24.26 g
Total Fat – 24.04 g
Instructions
⦁ Preheat your oven to 350 degrees Fahrenheit
⦁ Combine your almond flour and coconut milk in a bowl and mix well
⦁ Heat a saute pan on medium heat and saute your onions, carrots, and zucchini stirring often until cooked.
⦁ With about a minute left of sauteing add in your garlic
⦁ Take your sauteed vegetables and combine them in the bowl with the almond flour and coconut milk
⦁ Add in your grass-fed ground beef, egg, Italian seasoning, and salt and pepper, and using your hands mix well
⦁ Place your loaf in a greased loaf pan
⦁ Bake in the oven for 50 minutes
Make-Ahead Paleo Salmon Cakes Recipe
Ingredients
2 – 6oz. Cans wild salmon, liquid drained (I use Wild Planet brand)
¼ cup sweet potato or butternut squash puree (canned or fresh)
2 eggs
2 TBSP coconut flour
¼ cup finely sliced scallions
2 tsp. Coconut aminos
1 tsp. Dijon mustard
Pinch of sea salt and black pepper
To brown before serving:
2 TBSP ghee or coconut oil
Servings: 3
Calories – 303 kcal
Total Fat – 18.5 g
Sodium – 139 mg
Total Carbs – 7.8 g
Total Sugars – 1.3 g
Protein – 26.1 g
Directions
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
Bake patties until firm, about 30 minutes.
If making these ahead, let the baked salmon cakes cool completely and store them in an airtight container in the fridge for a few days. The salmon cakes can be browned immediately after baking or after making ahead and stored in the fridge.
When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple of minutes per side.
Original Recipe from Empowered Sustenance (http://empoweredsustenance.com/paleo-salmon-cakes-recipe/)
Chicken Veggie Meatballs w/Pesto Zucchini “Noodles”
Ingredients
1 cup zucchini, chopped
1 cup carrots, chopped
½ cup parsley, coarsely chopped
3 medium garlic cloves, minced
¼ cup blanched almond flour
1 egg
1 pound ground chicken
1 tsp. Sea salt
½ tsp. Ground pepper
¼ tsp. Chili powder (optional)
Spinach Pesto
2 cups fresh spinach
1 cup fresh basil
2 tsp. Garlic, minced
3 to 4 TBSP olive oil
Sea salt and pepper to taste
Zucchini Noodles
1 to 2 large zucchini
1 TBSP coconut oil
1 garlic clove, minced
Sea salt and pepper to taste
Servings: 6
Calories – 295 kcal
Total Fat – 18.2 g
Sodium – 416 mg
Total Carbs – 8.7 g
Total Sugars – 1.7 g
Protein – 24.7 g
Directions
Preheat oven to 350 degrees. In a food processor pulse together the zucchini, carrots, parsley, and garlic. Add almond flour, egg, chicken, and pulse
Then add salt, pepper, and chili powder and process until thoroughly combined. Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
Bake 23 to 28 minutes.
For the pesto:
In a food processor, add spinach, basil, garlic, salt, and pepper. Turn the food processor on and add olive oil while processing. Pulse until blended.
For noodles:
In a skillet heat 1 TBSP coconut oil, saute zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles. Toss noodles with spinach pesto and heat for about 1 minute.
Original Recipe by Multiply Delicious
(http://www.multiplydelicious.com/thefood/2011/08/chicken-veggie-meatballs-with-pesto-zucchini-noodles/)
Buffalo Chicken Chili
Ingredients
⦁ 1 pound ground chicken
⦁ 1 white sweet potato, peeled and diced
⦁ 2 carrots, peeled and diced
⦁ 2 stalks of celery, diced
⦁ 1 yellow onion, diced
⦁ 2 garlic cloves, minced
⦁ 1 teaspoon chili powder
⦁ 1 teaspoon smoked paprika
⦁ 1 teaspoon cumin
⦁ 1 teaspoon salt
⦁ 1 cup tomato sauce
⦁ 1 cup diced tomatoes (canned, not drained)
⦁ 1/2 cup hot sauce (I used Frank’s Red Hot Sauce)
⦁ 1/2 cup broth (I used Epic’s Beef Jalapeño Bone Broth)
For garnish
⦁ Tessemae’s Creamy Ranch Dressing
⦁ sliced Fresno peppers
⦁ sliced green onions
⦁ fresh lime wedges (optional)
Servings: 4
Calories – 294 kcal
Total Fat – 13.07 g
Sodium – 1825 mg
Total Carbs – 22.81 g
Total Sugars – 7.94 g
Protein – 23.35 g
Instructions:
Instructions
⦁ This may get confusing, so good luck.
⦁ Place all ingredients in a ⦁ crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask)
⦁ Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
⦁ Garnish with ⦁ Tessemae’s Creamy Ranch Dressing, Fresno peppers, and green onions. A squeeze of fresh lime juice makes it even fresher tasting!
⦁ You did it. You got through the lengthy, super hard process. And you crushed it! HIGH FIVE!
Recipe from: http://paleomg.com/slow-cooker-buffalo-chicken-chili/