Everyday Paleo (16 page)

For the Pasta

1.
In a large pot, bring about 10–12 cups of water to a boil. Add the thinly sliced zucchini to the boiling water.

2.
Cook for 3 minutes and drain.

3.
Serve the spaghetti sauce over the cooked zucchini pasta.

If using a spaghetti squash for the “pasta,” cut the squash in half lengthwise, remove the seeds, and cook in pressure cooker for 10–12 minutes. Using a fork, scrape the insides of the squash out of the skin and serve the sauce on top of the squash.

Everyday Paleo Pizza

The best part about this pizza is getting creative with the toppings! The rosemary and garlic in the crust make it really special, and I love the fact that when we eat this pizza, I know my little guys are getting everything they need to keep them going strong, rather than a dose of gluten-filled dough that has zero nutritional value. I always laugh when little Rowan asks for PIZZZZAAAAA—knowing that what he wants is my Everyday Paleo Pizza!

Prep Time: 20 minutes

Cook Time: 45–50 minutes

Serves: 5

Crust:

• 2 cups almond meal
  
• 2 eggs
  
• 3 tablespoons extra-virgin olive oil
  
• ¼ teaspoon baking soda
  
• 1 teaspoon garlic powder
  
• 1½ tablespoons fresh rosemary, finely chopped
  

Toppings:

• 1 pound mild Italian pork sausage
  
• 2 crookneck yellow squash, diced
  
• 3 green onions, chopped
  
• 1 cup fresh basil leaves, chopped
  
• 2 small tomatoes, diced
  
• ½ cup jarred roasted red peppers, diced
  
• ½ cup sliced black olives
  
• 1 cup organic, gluten-free marinara sauce
  

1.
Preheat oven to 350°F.

2.
Using a spoon, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball.

3.
Lightly grease a pizza pan or a cookie sheet with extra-virgin olive oil. Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle, making the dough as thin as possible. Your pizza will be about 12 inches across.

4.
Bake just the crust in your preheated oven for 20 minutes.

5.
While the crust is cooking, prepare your toppings. Brown the sausage in a large skillet and chop all veggies.

6.
After the crust is done, remove from the oven and evenly spread the marinara sauce over the crust.

7.
Add the sausage and all remaining toppings evenly over the sauce and bake again for an additional 25–30 minutes.

8.
Get creative and use whatever toppings you might like—I also suggest trying chicken, artichoke hearts, and broccoli!

Hasta La Vista Pasta Lasagna

My mom again . . . When she wasn’t coming up with a new health food to feed us, she would sneak in a few amazing dishes that we all still laugh and talk about. Her lasagna still brings tears to my eyes when I think about sitting on the counter, helping her layer the flavors into her big lasagna pan. I’m so glad my mom always had me with her in the kitchen, so glad that I learned from her that the best place for babies to be is next to you, arms wrapped around tight, plopped on the counter, watching in wonderment while mom makes magic happen in the kitchen! Yes, my life is messier because my kids always have a hand in what’s happening in the kitchen, but the memories I have with my own mom, and the memories I am making with my kids by my side, are priceless and will last a lifetime. I love this lasagna because the zucchini stays a bit crunchy during the cooking process. It adds great texture to the dish and helps the lasagna hold together nicely.

Prep Time: 20 minutes

Cook time: 40 minutes

Serves: 6

• 1 red onion, diced
  
• 4 cloves garlic, minced
  
• 2 tablespoons extra-virgin olive oil
  
• 1 pound ground beef
  
• 1 pound mild Italian sausage
  
• 2 tablespoons dried oregano
  
• ½ cup fresh basil, chopped
  
• ½ teaspoon cayenne pepper
  
• ½ teaspoon sea salt
  
• ½ tablespoon black pepper
  
• 1 (14½-ounce) can diced tomatoes, juices drained
  
• 1 (6-ounce) can tomato paste
  
• 5–6 zucchinis, thinly sliced long way with a mandolin slicer
  
• 1 cup sliced black olives.
  

1.
Preheat oven to 350°F.

2.
In a large soup pot sauté the onions and garlic in the extra-virgin olive oil for about 3 minutes.

3.
Add the ground beef and sausage, and brown.

4.
Season the meat mixture with all of the dry ingredients, add the drained diced tomatoes and tomato paste, and mix well.

5.
In a 9 x 11 glass baking dish place a layer of sliced zucchini, making sure to overlap the long slices, ladle on a thick layer of the meat mixture, and top with the sliced black olives.

6.
Top meat and olive layer with another layer of sliced zucchini, and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and bake for 30 minutes. Let the lasagna sit for 10 minutes before slicing and serving.