Everyday Paleo (15 page)

1.
Preheat oven to 375°F.

2.
Grate the zucchini and yam and place into a large mixing bowl.

3.
In a food processor, finely mince spinach, roasted red peppers, and garlic, and then add this mixture to the grated zucchini and yam.

4.
Add the meat and remaining ingredients to the bowl as well and hand-mix all ingredients.

5.
Form into meatballs, a little bigger than golf-ball size.

6.
Bake in a large glass baking dish, tightly covered with foil, for 40–45 minutes. Makes 20–25 meatballs.

Marvelous Meatballs

There is nothing better than coming home to a house that smells like the best Italian restaurant you have ever been to. Actually, the one thing better than that is coming home to dinner already ready! I love the slow cooker for just that reason. With a little planning ahead and a few extra minutes in the morning, you can rest assured that the entire family will have a healthy and delicious meal waiting for them!

Prep Time: 15 minutes

Cook Time: 6–8 hours

Serves: 6

• 2 pounds ground beef
  
• 1 pound mild Italian pork sausage
  
• 3 celery stalks, diced
  
• 1 white onion, diced
  
• 2 carrots, diced
  
• 3 eggs
  
• ½ cup almond meal
  
• 2 tablespoons dried oregano
  
• 1 tablespoon garlic powder
  
• Pinch of cayenne pepper
  
• Sea salt and black pepper to taste
  

1.
Using your hands, mix all ingredients together. Form the mixture into large meatballs (baseball sized) and place them into the bottom of a slow cooker, stacking them if necessary.

The Sauce

• 16-ounce can diced tomatoes
  
• 1 can tomato paste
  
• 3 cups fresh basil, chopped
  
• 5–6 garlic cloves, coarsely chopped
  
• Sea salt and black pepper to taste
  

1.
Cover the meatballs with the tomato sauce and cook 6–8 hours on low.

Everyday Paleo Spaghetti

Discovering ways to make “old favorites” into a paleo meal is another wonderful way to get the kids involved with meal planning and preparation. Coby, being my oldest, remembers those limitless pasta days, and he really loves spaghetti. Who doesn’t? Coby and I had a great time coming up with this recipe, and putting Coby in charge of seasoning always results in deliciousness. As far as the splash of wine for the sauce, I have my big brother Mark to thank for that. My brother shares my love for cooking and the last sauce we made together had that little splash of wine that I swear makes all the difference. Feel free to leave it out, but for me, that bit of love from my awesome big brother is a must for my spaghetti sauce experience.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 5

• 2 pounds ground beef
  
• ½ red onion
  
• ½ cup Italian parsley
  
• 3 tablespoons fresh rosemary
  
• 3 heirloom tomatoes
  
• 2 teaspoons sea salt
  
• ½ tablespoon garlic powder
  
• 2 tablespoons dried basil
  
• Pinch of cayenne pepper
  
• 1 bay leaf
  
• Splash of red wine
  
• 5 zucchini squash, sliced lengthwise with a mandolin slicer or 1 spaghetti squash
  
• 3–4 garlic cloves
  

1.
Brown the meat in a large soup pan.

2.
While the meat is browning, combine the onion, parsley, garlic, and rosemary into a food processor. Process on low for about 15 seconds.

3.
Add the tomatoes and process again until the tomatoes are broken down but still chunky.

4.
Once the meat is cooked through, add all of the dry spices and mix well.

5.
Add the tomato sauce from the food processor, the bay leaf, and the red wine, mix well and bring to a simmer. Simmer for 20 minutes.