Anyone else feel like October is flying by or is that just me? I still don’t have any of my fall decor out yet and I meant to do it a month ago. How is it already October 14th?! Sheesh! Ok, onto the good stuff! Chimichurri!
Chimichurri is quite possibly one of my favorite foods ever. It has so much flavor and is so versatile! You can use it in a variety of ways and other recipes.
For instance, you can mix with mayonnaise and use it to make chicken salad, tuna salad or just a spread for a sandwich! (Trust me, it’s delicious like that!)
Heap it on a salad and drizzle a little more olive oil on there to use it as a salad dressing.
Cover your eggs with it.
Spoon it on steak or chicken.
Put a spoonful in some Chicken Noodle Soup.
Mix some into mashed potatoes or mashed cauliflower! Or plop onto some roast potatoes.
Marinate chicken/pork/beef with it, then grill.
Drizzle some on your tacos or nachos.
Mix it with some veggies like asparagus, zucchini, eggplant, or brussels sprouts and roast in the oven.
The possibilities are endless with this sauce. I especially love that it’s not only quick and easy to make, it’s cheap too! AND doesn’t require any hard to find ingredients. Quick tip: if you’re not a huge garlic lover, reduce the number of cloves by half. Or don’t eat if you’re going out on a first date (dragon breath beware!).
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 red onion, chopped
- 5 cloves garlic
- 1 Tb dried oregano or 3 Tb fresh oregano
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tb lemon juice
- 2 Tb red wine vinegar
- 1/2 cup olive oil
- In the bowl of a food processor, add all the ingredients except the olive oil.
- Pulse the ingredients just until it starts to come together. Do not over-process, you don’t want a smoothie!
- Stream in the olive oil with it running on low.
- Store in a glass container in the fridge for up to two weeks. Can be frozen in silicone ice cube trays and used for cooking purposes later.
The picture of this soup got more likes than 95% of the things I put on Instagram. The picture was pretty but the taste of this soup was way better! It’s got a slight kick from the chorizo, a creaminess from the coconut milk, and the perfect amount of bite with the kale and sweet potato. This soup embodies comfort food. And I love how easy it is to make! I was hoping to have enough left for my lunch the next day but my family kept going back for more! Then my daughter asked me to pack what was left in her thermos for lunch the next day so there went my lunch. But what mother would complain when their child asks for a healthy lunch?! Certainly not this mom.
This recipe came about because I had purchased some chorizo and then couldn’t decide what I wanted to do with it one night. Naturally I jumped on Pinterest and typed in “Paleo Chorizo”. I scrolled down a bit to see what caught my eye and BAM…soup! Guys, I was in tears laughing so hard at this recipe post too. I never even bothered to click on the original recipe because I just needed inspiration to make something. The blog the pin lead me to is called Pintester and the woman is HILARIOUS! Click here if you want to read the post that had myself, my husband and my best friend cracking up. Which then lead to my best friend and I joking about one pot meals, crockpots and being lazy. Just go read the post, you’ll laugh.
The fam had fresh Parmesan sprinkled on their soup!
Chorizo, Kale and Sweet Potato Soup
Notes: This recipe could easily be made in a crock pot too, but I haven’t tried it yet. If you do, be sure to come back and let me know in the comments!! Make it in the same order you would for the stove. Brown the meat, then add everything (minus the arrowroot starch, coconut milk, and Kale) to the crock pot and cook on low for a few hours. Then about 15 minutes to a half hour before serving, whisk the arrowroot with the can of coconut milk and add that and the kale to the pot. Stir well and cover to let it finish cooking.
- 1 Lb. chorizo (look for one that is free of weird ingredients! and preferably pastured)
- 2 1/2 cups sweet potatoes, diced (about 2 medium)
- 1 medium bell pepper, diced (color of choice)
- 1 medium red or yellow onion, diced
- 2 Tb coconut oil or cooking fat of choice
- 6 cups chicken bone broth or chicken broth
- 1 can full fat coconut milk
- 4 cups packed kale, chopped
- 2 Tb arrowroot starch
- 2 tsp onion powder
- 1 1/2 tsp garlic powder
- sea salt and pepper to taste
- In a stockpot, add the coconut oil, diced bell peppers, and chorizo. Cook over medium/high heat, breaking up the meat until it is fully cooked.
- Add the sweet potatoes, broth, onion and garlic powder, salt and pepper. Stir.
- Reduce heat to medium and cover.
- In a small bowl whisk the arrowroot starch and coconut milk until smooth. Set aside.
- After about 10-15 minutes, add the kale and coconut milk to the soup. Stir gently every few minutes.
- Soup is ready when the kale has softened and sweet potatoes are fork tender.
*If you’re looking for something else to serve this with may I suggest my recipe for Bacon Wrapped Stuffed Dates! They make a perfect appetizer and would pair well with this soup. Together they’d make for a great dinner party!
Pasta night done right!
Who doesn’t love pasta?! I mean c’mon it’s the ultimate comfort food. I don’t however love the carb crash from using rice pasta. In walks Cappello’s Paleo pasta to the rescue!! With an almond flour and egg base, it’s going to keep you better fueled than rice pasta will.
This was my first time trying their fettuccine. We already love their pizza’s and duh the cookie dough! Cappello’s had sent me a sampler pack to try. We made the pizza instantly for lunch and the cookie dough right after dinner. I can’t tolerate cows milk cheese but the sheep’s milk cheese pizza was incredible and my tummy was happy!! My daughters even devoured what I didn’t finish of it proclaiming how good it was. My husband and girls loved the regular grass-fed cheese pizza too. I still have a “naked” pizza crust to use and the gnocchi that I have been saving for a special recipe I have in mind for the fall. 😉
Onto the recipe! Like almost all my recipes I post, you can easily customize this to suit your needs or what you have on hand. I used yellow squash as my vegetable base but you could easily swap in zucchini, bell peppers, asparagus, and even toss in some spinach. For the sauce, feel free to omit the egg, I like how it thickens the sauce and adds more fat, protein and nutrients. If you tolerate dairy, you can use heavy cream in place of the coconut cream. Adding the cream helps stretch the amount of sauce plus it gives such a nice flavor profile! Swap out the sausage links for ground sausage or ground beef if you so choose! DO YOU! Recipes don’t always have to be followed to the T to be delicious. I aim to inspire, so if you want to follow it perfectly, awesome! If not, awesome too!!
I note in the directions to cut the garlic almost immediately. This is because garlic has a sulfur compound called alliin and enzyme called alliinase, which are separate when garlic is whole. When you cut garlic it ruptures the cells and releases these beneficial elements allowing them to combine and form allicin. Allicin is the main compound in garlic making it so healthful. This reaction takes time though, hence cutting it first thing to let it sit for a minimum of 5 minutes, preferably 15-20. Whenever possible use fresh garlic and not the kind in jars. Besides it just tastes better fresh.
Garden Harvest Sausage Fettuccine
- 1 box cappella’s fettuccine
- 2 medium crook neck yellow squash, cut into bite size pieces (see above for swaps)
- 1 medium yellow onion, diced
- 4 Tb olive oil, divided
- 2-3 cloves garlic (more or less to taste)
- sea salt and pepper to taste
- 1 1/2 lbs Paleo friendly, precooked sausage links, cut into slices
- 1/4 cup coconut cream
- 1 egg
- 1 jar organic pasta sauce
- In a large pot, boil water for pasta.
- Mince the garlic and set aside.
- Place a large skillet over medium/high heat and add 2 Tb olive oil, squash, and onion. Season with salt and pepper. Saute for 10-12 minutes, or until the onion is translucent and the squash has softened.
- Add the sausage to the pan with the squash and cook until sausage is heated through and starting to brown slightly, about 5-10 minutes. Add the garlic the last minute or so of cooking.
- While the sausage is cooking, place a medium sized saucepan over medium heat. Add the remaining olive oil, pasta sauce, egg, and coconut cream. Whisk until the egg is completely incorporated. Allow to cook, bringing it to a low boil.
- After starting the sauce, add the pasta to the boiling water, following the directions on the box by separating the noodles before adding to the water. It cooks very quickly so keep a close eye on it. Drain the water once cooked.
- At this point the sauce and sausage/veggie mix should be done. Add everything to the large pot that the pasta was cooked in and gently toss to fully combine.
What an insanely nonstop, fun, summer it has been! School is about to start again and with that comes all the after school activities too. Which means there will be nights I won’t have much time to make dinner. Drive thru’s just ain’t happening so I’ve been working on prepping and freezing dinners. These little meatloaf muffins are perfect for that! Plus they are super kid friendly!
This recipe is easily doubled or tripled so you can make as much or as little as you want. I intentionally created this to have some for dinner that night then freeze the rest. It’s a customizable recipe too!
Paleo Pizza Burgers
- Use any ground meat you’d like! I used grass-fed beef, but you can easily swap it out for turkey, bison, pork, venison, or a combo.
- Can’t have dairy? No problem! Leave it out. I can’t have it either and I found these delicious without it! You can also use Daiya “cheese” which is made from Tapioca (though not strict paleo).
- Pump up the veggie factor and add in any diced veggies that float your boat. Next time I’m going to add some diced up mushrooms with the peppers and onions.
- I used almond flour but if nuts are a no-no for you then try some gluten free breadcrumbs and increase to a full cup.
- If you don’t want mini muffins just make three full loaves. You could also freeze the loaves cut in slices for easier reheating.
- You can easily divide this recipe if you only want to make one pound of meat.
- My biggest tip is to make sure that the texture isn’t too wet or it will fall apart and be mushy. Yuck.
Paleo Pizza Meatloaf Muffins
- 3 lbs ground beef
- 3 eggs
- 1 cup pizza sauce
- 2 Tb cooking fat of choice (I used bacon fat)
- 2 bell peppers, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 oz pepperoni, cut into small pieces or pulse in a food processor
- 3/4 cup almond flour
- 2 1/2 Tb Italian seasoning
- 1 1/2 Tb dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- *optional* 1 cup grated, raw cheddar cheese (or use any variety cheese you like)
- Preheat oven to 375°. Line 3 dozen muffin tins with paper liners or lightly grease. (I find lining them makes for easier cleanup).
- Prep all the veggies, pepperoni, and cheese.
- In a medium skillet, sauté bell peppers and onions until they become soft and onions are translucent. Add the garlic and continue to cook for one more minute. Remove from heat.
- In a large bowl, mix together all the ingredients using either your hands or a wooden spoon until evenly mixed.
- Divide meatloaf mixture between the muffin tins. Alternatively, you could make pizza burgers instead of meatloaf muffins. I find that burgers cooked the best when baked in the oven and not fried in pan or grilled. The pizza sauce burns when fried and they will fall apart on a grill.
- Bake the mini muffins and burgers for about 20 minutes or until internal temp reaches 180°. Every oven is different so set your timer and check them.
- Allow to cool before freezing.
Pizza Meatloaf Muffins served up with zucchini and roast potatoes