A healthy turkey breakfast butternut bowl filled with maple turkey and sautéed chard and mushrooms. It’s seasoned with an Ayurvedic spice blend and a hint of maple syrup—think, maple turkey sausage!Read More
The healthiest way to eat your pasta—roasted spaghetti squash! This recipe cooks spaghetti squash in a high-heated oven, brushed with olive oil and seasoned with fresh rosemary. Simple preparations allow the aromatic herbs and oil seep into the juicy squash for a forkful of yumminess.
Cooler weather and pumpkin patches are putting me in the mood for baked squash and hot soups. It's the season for any kind of squash, and so, I grabbed one of my favorites to share with you today!
If there's one thing I love most about cooking it's using fresh herbs. Coming from central California where farmer stands were located throughout the town, we didn't really need to add anything to enhance the buttery squashes or the candy-red strawberries. Simplicity was the way of cooking, and I try to keep this mentality as I cook.
Spaghetti squash is a great way to get your veggies in, turning a pasta dish into a gluten-free, grain free, Paleo meal. It's easy, requires little preparation and is a hot meal you'll want to curl up with!
Farm Fresh to You
Thanks to organic farm deliveries, like Farm Fresh to You, we can prepare quality vegetables with little effort. You know how the produce you buy at the grocery store only lasts for several days? I'm amazed how most of my produce from Farm Fresh to You lasts for a couple weeks! Someone explained to me that it's because the food doesn't spend as much time in transportation and doesn't sit in a stock room (not to mention hanging out in the store for days) before it makes its way to your doorstep.
I love our bi-weekly organic farm delivery service, Farm Fresh to You, and how it's changed the way we eat vegetables. Cooking is so much easier—not much to do here! This spaghetti squash is seriously much more flavorful than ones I buy at the store. Coat in olive oil, cut up fresh rosemary, salt and pepper, and the oven does the rest! While the squash is cooking, it's a perfect time to make a homemade tomato sauce. I'll have a delicious, healthy tomato sauce on the blog real soon, but in the meantime, I love this chunky tomato recipe by Cookie+Kate.
After spending 45-60 min in 400º oven, flesh side facing down, the skin should be slightly golden and tender when you pierce it with a fork. The skin may even concave a little when it's done. Now the fun part—Scrape away the squash with a fork and watch how it turns into "noodles"! If you love olive oil as much as I do, you may want to add more with a little salt. You can eat it just how it is or top with tomato sauce and meatballs. Have fun eating it straight from the squash like a bowl (one less dish to wash!).
Meatloaf prepared Paleo-style! Ground turkey and beef make a juicy blend, mixed with vegetables, parsley and chives. Then topped with a caramelized ketchup glaze.
If I could have stuffed this giant Italian meatball in my brown, paper bag lunch, I would have. Yes, I was an elementary school oddball who loved her Brussel sprouts, broccoli and meatloaf! I was never one who could have traded her lunch for a classmates' fruit roll-ups or fries. My pita pockets and apples were ahead of their times. But had my mom packed up this meatloaf for me, I wouldn't have traded it for anything!
Now, fast forward, I took my family's beloved recipe and made it gluten free, dairy free and Paleo, just for you. This Paleo meatloaf is so tender and juicy, mixed with fragrant parsley and chives, and topped with a plate-licking-good molasses, ketchup glaze. The carrots and celery add a delicious texture to the ground meat, as well as color.
Back in the day, I may have hid my love for meatloaf from my friends, but now I'm baking these loafs and revolutionizing their taste buds.
I think my mom would've been proud knowing her recipe was modified so that more people can enjoy it. Despite the modifications to a traditional meatloaf, it stood the ultimate taste test. I gifted it to friend who isn't gluten and dairy free and who also dislikes meatloaf. Her overwhelming response was just the reassurance I needed to get this recipe up!
Meatloaf originated in the fifth century in Europe and was made from scraps of meat and mixed with nuts and fruit for binding. American's embraced this easy, cheap dish in the 1870s as a way to use leftovers for not dinner, but breakfast! If you find this interesting, here's a post on the history of meatloaf.
If you're doubting meatloaf, I'm not surprise since the basis of the old-fashioned recipe are scraps and leftovers! But you can rest assure, you'll love this version! Made with only the freshest ingredients, like savory herbs, juicy meat and a homemade glaze, this recipe is prepared for culinary taste.
Paleo, Gluten Free, Dairy Free.
Meatloaf is typically made with bread crumbs, milk and maybe some cheese and a pork blend.
Instead of the the bread crumbs, we'll use coconut flour, although you could use almond flour. Nuts are harder to digest and are higher FODMAP, so I use coconut flour for Paleo baking. If you follow a low-FODMAP diet, you'll want to omit the celery, maybe use a safe flour and a ketchup that's onion and garlic free. The brand FODY has a variety of great low-FODMAP products.
If you avoid eggs, I've also made this recipe with flax eggs and it turned out great! This recipe is very forgiving so don't be shy to try an egg or flour substitute that works best for you. The first step to make this "giant meatball" is to sauté the carrots and celery until they're tender. Then, simple mix all the ingredients together and bake it in the oven for 50 minutes.
If you are making this for your family or for four people or more, I recommend doubling the recipe which will still fit in a 10" loaf pan. You'll just need to adjust the cooking time. Remember, you can always use a cooking thermometer to check the right internal temp; ground meat should read 160 ºF.
If I had to choose between mustard and ketchup, I'd pick mustard all the way. But this is the one time I look forward to ketchup—meatloaf is nothing without this tangy, sweet ketchup glaze!
We'll make it with Annie's organic ketchup, dried mustard, molasses and brown sugar, and add apple cider vinegar to cut through the sweetness. It creates an amazing balance with the savory meat, especially after it bakes in the oven for 10 minutes and becomes warm and caramelized.
Enjoy it for a quick breakfast with a vegetable side, dinner or pack it up in tupperware in a brown paper bag for lunch. :)