paleo pizza

crust:

2 cups almond meal

2 eggs

3 tablespoons extra-virgin olive oil

1/4 teaspoon baking soda

1 teaspoon garlic powder

1 1/2 tablespoon fresh rosemary, finely chopped

toppings:

1 pound mild grass-fed Italian pork sausage

2 crookneck yellow squash, diced

3 green onions, chopped

1 cup fresh basil leaves, chopped

2 small tomatoes, diced

1/2 cup jarred roasted red peppers, diced

1/2 cup sliced black olives

1 cup organic, gluten-free marinara sauce

directions:

Preheat oven to 350 degrees F. Using a spoon, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball.

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 about 12 inches across.

Bake just the crust in your preheated oven for 20 minutes. While the crust is cooking, prepare your toppings. Brown the sausage in a large skillet and chop all veggies.  

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

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

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

Adapted from Everyday Paleo from Sarah Fragoso

hasta la vista pasta lasagna

ingredients:

1 lb grass-fed ground beef

1 lb mild grass-fed Italian sausage (can use chicken sausage also)

1 red onion diced

4 cloves crushed garlic

2 tbsp dried oregano

2 tbsp dried basil or 1/2 cup fresh basil, chopped

1/2 tsp cayenne pepper

1/2 tsp sea salt

1/2 Tbl. black pepper

2 tbsp olive oil

1 – 14 1/2 ounce can of diced tomatoes drained

1 small can of tomato paste

1 cup organic black olives sliced

6 zucchinis thinly sliced with a mandolin slicer.

directions:

Preheat oven to 350 degrees.

In a large soup pot saute onions and garlic in the olive oil for about 3 minutes.  Add ground beef and sausage and brown.  Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well.  In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. 

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 back at 350 for 30 min.  Let sit for 10 min before slicing and serving.

Adapted from Everyday Paleo by Sarah Fragoso

frittata for all

ingredients:

6 nitrate-free bacon strips

1 diced red bell pepper

1 diced medium red onion

2 big handfuls of fresh spinach

6-8 scrambled organic eggs

olive oil

directions:

In a large saute pan, saute bacon and veggies in olive oil until bacon is crisp and veggies are tender.   Spread bacon and veggie mixture evenly over the bottom of the pan.  Turn up the heat until the layer is sizzling hot and then pour the eggs evenly over the mixture.  Turn heat down to low and cover for 8-10 minutes or until the eggs are cooked through.  Slice like a pie and serve!

Adapted from Everyday Paleo by Sarah Fragoso

seafood enchiladas

ingredients:

1 medium onion, minced

2 tablespoons coconut oil

2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)

4 garlic cloves, minced

2 tablespoons chili powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1 pound seafood of choice (wild-caught pieces)

directions:

Preheat oven to 375 degrees F.  

Saute the onions in the coconut oil until limp.

Add the tomato puree, garlic, chili powder, cumin, oregano, and salt.  Mix well and let simmer for 20 minutes, stirring often.  

Pour the sauce into a food processor and process until smooth.

Cover the bottom of a glass baking dish with the seafood.  Pour the enchilada sauce over the seafood, cover tightly with aluminum foil, and bake for 10-12 minutes or until the seafood is cooked.

Serve with sliced avocados, lime wedges, and chopped cilantro.

Adapted from Everyday Paleo by Sarah Fragoso

new potato & turkey skillet supper

ingredients:

Olive oil cooking spray

1lb. ground grass-fed turkey breast

sea salt and fresh ground black pepper, to taste.

1lb. new potatoes, scrubbed and quartered (may substitute sweet potatoes)

pinch dried thyme

3/4 cup low-sodium chicken broth

1lb swiss chard, thick stems removed, leaves chopped

1 pint grape tomatoes

1 tsp chopped fresh rosemary

pinch red chile flakes, or to taste

juice 1/2 lemon, plus four wedges for serving

1/2 cup crumbled feta cheese (about 2oz)

directions:

Preheat oven to 425 degrees.

Coat a large (at least 12 inch) oven-proof skillet with cooking spray and heat on medium. Add turkey, season with salt and pepper and cook, breaking up meat with a spoon, until no pink is visible, 5 to 6 minutes. Transfer turkey to a bowl, returning skillet to heat.

Add potatoes and thyme to hot skillet and season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once. Carefully return skillet to stovetop on medium-high heat(leave oven at the same temperature). Add broth and bring to a simmer. Add chard and stir until just wilted. Stir in tomatoes, rosemary, chile flakes, lemon juice and reserved turkey. Ensure broth is simmering and transfer skillet back to oven.

Cook until tomato skins burst, about 10 minutes, stirring halfway through. Divide mixture amoung 4 bowls and top evenly with feta. Serve immediately with lemon wedges.

Adapted from Clean Eating Magazine