I am a HUGE fan of the Balanced Bites podcast and an even bigger fan of the two fab ladies who talk the talk: Diane Sanfilippo and Liz Wolfe. This email got me so excited that I had to share it with you all.
I do not have a gluten sensitivity, nor any food allergy for that matter…that I know of. I do however feel ‘at my best’ when I am following a Paleo diet. I consider myself Paleo-esque as I will from time to time have a piece of sprouted raisin toast with peanut butter (big time weakness of mine!) or a bowl of oatmeal. These things usually leave me feeling fine…unless of course I used about 6 tbsp of peanut butter as sometimes I happen to do :-P. When I eat a bowl of cereal though, man do I feel like shit. Bloat, tiredness, grouchiness…all take over my body. I don’t feel like I need to be tested for anything. I seem to have figured out the whole ‘listening to your body’ thing. My body tells me what it can handle, what it likes, and what it’d rather never have to deal with again.
Even if you are not Paleo or gluten sensitive, I suggest giving one of these recipes a try. Go outside of the box, try something new!
By Diane Sanfilippo on Mar 26, 2013 09:05 am
spaghetti squash bolognese
A traditional meat sauce, Bolognese is usually made with heavy cream and a variety of meats. To keep this one dairy-free, I use coconut milk instead of cream.
grain-free • gluten-free • dairy-free • nut-free • seed-free • sugar-free • 21DSD
PREP TIME: 15 minutes
COOKING TIME: 60 minutes
YIELD: 4 servings
NUTRITION INFO: click here
- 1 spaghetti squash
- Sea salt & black pepper to taste
- 2 tablespoons bacon fat
- or grass-fed butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stalk of celery, finely diced
- 1 clove of garlic, grated or
- finely diced
- 1/2 lb ground veal or beef
- 1/2 lb ground pork
- 4 slices bacon, chopped
- 1/2 cup full-fat coconut milk
- 3 ounces (1/2 small can) tomato paste
- 1/2 cup dry white wine (optional)
- Sea salt and black pepper to taste
- Preheat oven to 375F.
- Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
- Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
- While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and saut. the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
- Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
- Add sea salt and black pepper to taste before removing the sauce from the heat.
- Serve over the roasted spaghetti squash.
Yes, you can enjoy this recipe while on the 21-Day Sugar Detox!
Here are some other fantastic recipes for pasta replacements when you’re on a gluten-free, grain-free, Paleo or Primal type of diet from a few of my favorite bloggers:
From The Food Lovers Primal Palate:
Pad Thai with Chicken
Spaghetti with Red Wine Sauce
Lamb Meatballs with Mint Pesto
From Nom Nom Paleo:
Stir-fried Kelp Noodles with Beef & Broccoli
Zucchini Spaghetti Zoodles & Meatballs
From Grass Fed Girl:
Paleo Chicken Alfredo with Kelp Noodles
Paleo Chicken Parmesean
Chicken Coconut Curry Noodle Bowl
Cold Vietnamese Noodle Pork Salad
From Civilized Caveman Cooking:
Lemon Cucumber Noodles with Cumin
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Podcast Episode #79: The Hormone Cure with Dr. Sara Gottfried, pt 1
FAQs: What is Paleo?
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