Fresh Bacon Clam Chowder

My husband is a big clam chowder fan. Being from the Seattle area enjoying chowder is a rite of passage. Truth is, I have never been a big fan. That is until this recipe happened. My friend posted a seafood chowder and I modified to to a clam version, and of course I added bacon, because . . . bacon. . .obviously. The result brought me to the chowder enjoying side of life, and now I can claim my Seattleite status with pride.
* Compared to some of my other recipes this takes a bit more prep time, but you won't be sorry. It is worth it!

Fresh Bacon Clam Chowder
3 tbsp olive oil
1 large onion diced
3 cloves garlic minced
3 large carrots sliced
1 package of bacon
4 cups chicken or seafood stock
1 can full fat coconut milk
1 tbsp chopped parsley
1 51oz can clams
2-3 tbsp arrowroot powder
salt and pepper to taste
cauliflower mash made from 2 heads of cauliflower (click here for directions)

Directions:
Preheat oven to 400 degrees. 

Bacon:
1. Line a baking sheet, with a lip on it, with foil. 
2. Lay out strips of bacon on the foil. 
3. Bake for 20 min. 
4. When bacon is done, remove strips from sheet and set the sheet aside so that the grease can cool. This will allow you to wod up the foil and the grease at the same time creating a super ease clean up. 
5. Chop bacon into bits.


Chowder:
1. As bacon is cooking, heat oil over med-high heat. 
2. Add onion and cook for 3-5 min. 
3. Add garlic and carrots and cook a few min more until the carrots just start to soften. 
4. Add stock and coconut milk, whisk until combined. 
5. Add salt and pepper to taste and bring to a simmer for 5 min.
6. Ladle out about 1/2 cup of the juice and add the arrowroot powder. This will allow you to mix the powder completely so there are not any chunks. 
7. Return this mixture back to the pot. 
8. Add parsley, clams and bacon. Bring to a simmer for 2-3 minutes. 
9. Pour chowder into a 9x13 baking pan. 
10. Gently spoon cauliflower mash over the top of your chowder. Some will feel like it is sinking, but some will remain on the top. Smooth out the top as best you can. 
11. Bake for 10 min. 
12. Turn broiler on and broil for 3-5 min. 
13. Let stand for a few min before serving. 
14. ENJOY!!

Fresh Amazing Shrimp

I love to be outdoors. When I was a newlywed one of our first "disagreements" was about who was going to take care of the outside of the house and who was going to take care of the inside. You see, I grew up with a Dad who had a green thumb, and then some. One year he created a contraption so that he could sift all the rocks out of his garden. Some of you may be thinking- why?? I of course thought- genius!!! The soil in that little spot of the earth is so amazing, I could roll in it, and maaaybe I have, but that is another story. I also love to be in the kitchen cooking. So when I came across this recipe that combined two of my loves - being outdoors (grilling) and cooking I was sold. I feel like food cooked outside tastes better. Maybe it is the fresh air or the simplicity of the cooking method. Either way, it is a good thing. 

Then I made this shrimp. . . and I was on another level. Seriously the best shrimp I have ever made. I don't want to be one of those people who ruin a movie when they say "this is the funniest movie ever- I was crying laughing!". You then proceed to enter the theater expecting to be LOLing the whole time, only to be disappointed because you were just chuckling. (Thanks ticket taker man- I have still not forgotten you) But just take my word for it- this shrimp is amazing. I have made it many times, for various people and their reaction is the same: oh yum, mmmm, wow. If you are ready for a similar reaction, get your shrimp and skewers ready. You are in for a treat!

Fresh Amazing Shrimp

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tbsp hot pepper sauce

3 cloves garlic, minced

1 tbsp tomato paste

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

2 pounds large shrimp, peeled and deveined with tails attached

skewers

In a mixing bowl combine oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt and pepper. Stir until combined. Reserve a small amount of this mixture for basting later. In a Ziploc bag combine the rest of the mixture and shrimp. Marinate in the refrigerator for 2 hours. 

Soak skewers in water for at least 15 minutes before using them so they don't burn up on the grill. 

Preheat grill on a medium-low heat. 

Thread shrimp onto skewers. Pierce the end near the tail and the other end near the head. (As shown on picture below) Discard marinade and Ziploc bag. 

BBQ shrimp for 3-5 minutes per side, until opaque. Be sure to frequently baste as you are grilling with the reserved marinade. 

Serve and enjoy!

Fresh Meatloaf

This is a recipe that I frequently make. It is one of those, "I need to go to the grocery store and only have a few ingredients in the fridge" type of meals. It isn't necessarily the prettiest dish, but what it lacks in beauty it holds in taste. One of the best things about having your own blog is that all your recipes are online. This means you can pull them up on your phone in a snap. The other day I tried to pull up my meatloaf and couldn't find it. Wellll, apparently I have been holding back this little treasure from you all. The suspense is over, I will share with you in 3. . 2. . 1. . . 

Fresh Meatloaf
1 lb ground beef
1 egg
4 tbsp almond flour
1 onion finely cut
1 tbsp oregano
1 tbsp parsley
1 cup coconut milk
1 red pepper chopped

Preheat oven to 400 degrees. Add ingredients together and place into a loaf pan. Cook for 1 hour. Remove and let stand for 10 min before serving.

My mom used to make meatloaf and top it with ketchup. I always loved the way it would caramelize in the oven as it cooked. I didn't have any of my Paleo ketchup on hand, but I often will add this before I bake it. It is pretty yummy! Enjoy!

Fresh Curry Chicken and Broccoli Stir Fry

This was one of my first Paleo meals I ever made. I remember buying my first can of  coconut milk  and a jar of curry spice. Both were new additions to my kitchen and both have remained, getting frequent use. Your house will smell scrumptious when you whip up this diddy! 

Fresh Curry Chicken and Broccoli Stir Fry
1 pound chicken cut into strips 
1 can coconut milk
4 cups broccoli
1 1/2 tsp curry
1 tsp grated ginger
Cooking fat (I used coconut oil)
Salt to taste
optional:
unsweetened coconut flakes

In a separate bowl add the coconut milk and curry. Set aside for later. In wok, or on stove top, heat oil. Add chicken and cook adding a little salt to taste. Set chicken aside. Add more cooking fat and clean and chopped broccoli (you will want the florets to be fairly small). Cover and cook for 3-4 min. Add chicken and milk mixture. Stir until warm. 


Optional: 
  Toast some unsweetened coconut flakes over med heat. When toasting flakes cook until they start to slightly turn colors:

Sprinkle over dish, serve and enjoy!

Fresh Chicken Fried Rice

I took this recipe from my new FAVORITE cookbook: WellFed. I changed up the ingredients a bit, (originally BBQ pork fried rice) but the final result is amazing! Even your non-paleo lovin' friends will like it, and ask for more. And even if they don't  you will be happy to send them to the Chinese restaurant down to the road, and keep the leftovers for yourself (if you have any).

 

Fresh Chicken Fried Rice

1 large head fresh cauliflower

2 eggs

2 tsp plus 2 tbsp coconut aminos

coconut oil

1/2 onion diced

1 cup broccoli florets cut into 1/2 inch pieces

2-3 carrots sliced into discs

3-4 stocks of celery sliced

4-6 cooked chicken thighs (or more depending on your preference)

 

Rinse the cauliflower and break into florets, removing the stems. Place florets into a food processor and pulse until the cauliflower looks like rice. (It works better in smaller batches so you don't clog your food processor) Place rice in a microwave save bowl and nuke for 2 min. This helps keep the rice from being mushy.

 

Add 2 eggs and 2 tsp coconut aminos in a bowl and mix. Heat 1 tsp coconut oil over medium-high heat. Add eggs and stir until cooked thoroughly. Remove eggs and save for later.

 

In same pan add 1 tsp coconut oil and cook onions on medium-high heat until translucent. (Disclaimer- I like my veggies lightly cooked with the crunch still in them, if you don't, you may way to steam them for a few min before this step) Add broccoli, carrots and celery (or any other veggies you prefer) and saute for about 3 min, or until their color changes slightly and they are slightly softened. (Depending on how many veggies you have here, you may need to add more coconut oil so you don't burn them- use your discretion) Add another 1 tbsp coconut oil and increase heat to high. Add ALL ingredients, eggs, rice, meat, and 2 tbsp coconut aminos to your pan and stir for about 3 min, or until it is heated throughout. Remove from heat, plate and enjoy!

 

Optional topping ingredients: toasted sesame seeds, chopped fresh cilantro, lime juice, or chopped scallions.



 

 

Fresh Balsamic Crockpot Chicken

On these cold winter days I find myself less motivated to cook and more motivated to eat. Really bad combo if you ask me. I don't know if it is the going to work in the dark and getting home in the dark that makes me feel like snuggling and less energized to be in the kitchen. Ya feel me? Yeah thought so. Crockpots to the rescue! This recipe is awesome too because it only takes a few hours to cook so if you decide to do a crockpot dinner later in the day, you still have time to enjoy it. I found the recipe here and followed it just how she had it. She has some great pictures and ideas for making this with chicken breast, so be sure to check it out if you are interested.

Fresh Balsamic Crockpot Chicken
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs - I used drumsticks, worked just a well
Sprinkle of fresh chopped parsley (optional- I wasn't a big fan of the parsley)

Combine the dry ingredients together and rub them on the chicken. In the bottom of your crockpot place the olive oil and garlic. Put in your chicken next and pour balsamic vinegar over everything. Cook on high for 4 hours. Sprinkle fresh chopped parsley over cooked chicken and enjoy!

Fresh Crockpot Mexican Chicken Tacos

I recently found this recipe and gave it a try. My husband really enjoyed it, and although the recipe is a great base, I would suggests adding hot salsa to the mix to increase the flavor. Because of the chicken broth, it diluted the "heat" of the salsa and I found it a little bland. I did use it the next day by mixing it with mayo and made a "tuna-ish" mixture. It was delicious! Check out the comments on the site I found the recipe from for some other modifications.  

Fresh Crockpot Mexican Chicken Tacos
1.5-2 lbs boneless skinless chicken breast
1 cup chicken broth
1/3 cup salsa of choice
1 can diced green chills
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste
Butter Lettuce
Optional Toppings:
hot sauce
advocate
fresh cilantro - chopped
lime juice

Place chicken in crockpot. Mix ingredients in a separate bowl, pour over chicken. Cook on high for 6-8 hours. Shred chicken 30 min before serving and allow juices to soak into the meat. Wash butter lettuce and prepare toppings. Make little tacos using the lettuce as your wrap. Enjoy!

 

Fresh Beef and Veggie Chili

This month our gym is doing a Whole30 challenge. In honor of that, all my recipes this month will be Whole30 approved, and as always delicious!

This recipe was actually made for me by my friend. She tossed all these ingredients in her dutch oven (that was the most beautiful color of turquoise you have ever seen- I was drooling) and a few hours later after our pedicures and shopping trip we came home to an amazing dinner. I mean really, does it get any better than that? Shopping, pedicures AND someone else making you a Whole30 approved dinner. It was a perfect day. :)

If you are like me and don't have a dutch oven, you can still make this recipe in your crock pot. Just follow the same prepping directions and cook your chili on high for about 2 hours. Add your celery root in at the end still to avoid the mushiness.  

Fresh Beef and Veggie Chili
2 pounds boneless beef chuck post roast (cut into 3/4 inch pieces)
1 tablespoon oil of choice (coconut or olive)
2 cloves crushed garlic
1 jar (24 oz mild or medium, chunky salsa)
1 can (or 13 1/2- 14 1/2 oz organic beef broth)
2 tablespoons chili powder
2 large celery root (cut into 1/2 inch chunks, you can also substitute sweet potatoes here or parsnips)
Toppings:
1 bunch chopped fresh cilantro
1 avocado

In dutch oven, heat oil over medium heat. Add garlic and cubes of roast and brown evenly. Pour off drippings if it is excessive.

Stir in salsa, broth, and chili powder. Cover tightly and simmer for 1 1/2 -1 3/4 hours, or until beef is tender.

Add celery root and bring to a boil. Reduce heat to low and cook uncovered for 15-20 min or until the celery root is tender.

Serve topped with fresh chopped cilantro and avocado.

You can also make this recipe into a soup by adding 3 cups of water with the salsa, broth and chili powder.

Enjoy!

Fresh Grilled Honey Pecan Cod

I love fish.  What I don't love is the fishy smell left in my house when I bake it in the oven, and because the Mr. hates the stuff I usually just eat it when I go out to eat. I found a beautiful piece of fresh caught cod at the supermarket the other day, and I couldn't refuse it. The solution to my fish cooking woes? The grill. Steak for him, fish for me. Win-win. This simple recipe was mouthwatering good, and I am sure you will agree.

Fresh Grilled Honey Pecan Cod
Cod
Grassfed Butter
Honey
Chopped Pecans
Lemon pepper or seasoning salt

Prepare fish by topping with a few slivers of butter, and chopped pecans. Drizzle with honey and sprinkle with lemon pepper or seasoning salt of your choice. Wrap in foil, like a burrito. Place on med-high grill. Cook for about 10 min or until fish flakes easily and juices run clear. Remove from foil and enjoy!

 

Before

 

After

Fresh Italian Meatballs

The thing I love about this recipe is its versatility. You can enjoy these meatballs alone with some marinara dipping sauce, or combine it with spaghetti squash for a Paleo take on the traditional spaghetti. In addition to this being so veritable, it is quickly and easy! I used 2 lbs meat so that I would have leftovers for lunch. I would say the 2 lbs would serve about 4 people, if you were just eating the meatballs alone, as we did.

Fresh Italian Meatballs
2 lbs ground beef
2 tsp onion powder
2 tsp chili powder
2 tsp dried parsley
2 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 egg

Pre heat oven to 350 degrees. Mix all ingredients in a large bowl. Scoop and roll 1 inch balls and place on cookie sheet (use a cookie sheet that has a lip to it as the meat creates a bit of juice). Bake for 20 min, turning the meatballs once during baking. Remove from oven, add a side of marinara sauce and enjoy!

Fresh Creamy Tomato Soup

 Seattle has turned to its usual cold and rainy weather. We have all put on our boots, scarves and coats. (Minus the umbrellas, those are for tourists. :) ) Nothing sounds better on a cold rainy night then a bowl of warm, creamy, savory soup. Check out this simple recipe for tomato soup. I used ground turkey this time, but previously I have used sausage, and ground beef. They are all delicious and make the soup a little different.

Fresh Creamy Tomato Soup

5 cloves crushed garlic
2 - 28oz cans of crushed tomatoes
1 can coconut milk
1 cup chicken broth
1 lb meat of your choice (cooked and seasoned to taste)
2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 tsp parsley
1 tsp onion powder


Place all ingredients, except meat, into large pot, cook on medium high heat until warmed through. Then add cooked meat of your choice. Stir for another 5 min until the meat is warmed.

 

Top with sliced avocado (as pictured) or keep it simply as is. Enjoy!

Fresh Paleo Sushi

One of the things we really miss, and occasionally "cheat" with, is sushi. While I was on my whole30 last month I came across a paleo version of sushi and was super excited to try it. Turns out it was easy and tasty. There could be a whole blog dedicated to all the awesome variations you could make with just this one dish. I will give you the basics and you can sample, and create from there. If you discover any other combination, be sure to leave a comment and share it!

Fresh Paleo Sushi

1 head of cauliflower
1 package of dried seaweed
1 tsp coconut oil
Veggies sliced into spears (I used carrots, red peppers, and cucumber)
Cilantro
Wasabi
Liquid or Coconut Aminos

Wash and chop cauliflower into pieces large enough to hold together and small enough to hold onto. Using a cheese grater, grate cauliflower, tossing the stems. Over medium-high heat melt a tsp of coconut oil, saute shredded cauliflower for 7-10 min or until it starts to dry and become a little toasted. Remove from heat and let cool completely. (This is very important because if the "rice" is warm the moisture will make the seaweed soft and squishy) At this point I took 1/2 of my "rice" and added a few tablespoons of chopped cilantro. (optional)

 

Once the cauliflower rice is cool, lay a thin layer over the seaweed. Leave about an inch or so uncovered. At the opposite end lay your ingredients.

 

Starting at the end with your veggies, roll up the sushi toward the uncovered seaweed. You will slightly wet the last lip of uncovered seaweed. This will make it adhere to itself and viola you have assembled your first sushi roll. Cut 1 inch sections of your roll. Place wasabi and/or liquid aminos (paleo alternative to soy sauce) on the side and enjoy!

 

 

This recipe made about 6 rolls, but next time I would make them thicker with more ingredients, so the final number would change.

Citrus Brine

I love to make these little chickens. They are just the right size for my family and they don't take all day to cook. Last week I tried out this citrus brine and it was to die for. You can adjust this for the size of your bird, and it would work well for turkey too.

Fresh Citrus Brine:

1/2 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
2 sprigs of fresh bay leaves
1 T dried thyme
1 T black pepper
1 gallon of water

Rub salt on your bird. Place remaining ingredients in a large pot with the bird. Fill with water. Place in your refrigerator overnight. Discard brine from bird before cooking. For more flavor, add the oranges, lemon, onion and bay leaves to the edges of your baking dish. For my little chicken I cooked it on 350 degrees for 1 1/2 hours. Perfection!

 Enjoy!
 

Before. . .

 

After. . .

 

Fresh Chicken Crockpot

The most frustrating part of baking a chicken is cutting all the meat off the bones. Until now... put that little chicken into your crockpot, season and walk away. At the end of the day the meat will literally be falling off the bones. Brilliant! A dad of one of our CrossFit kids shared this idea with me, and it works! I included the spices I used, but you can use your favorite combination and it will work just fine.


Fresh Crockpot Chicken
1 Whole Chicken (you will want to be sure to choose something that will fit in your crockpot. I used this 3.5lb chicken from Amazon Fresh)
1 Lemon
Olive Oil (or fat of your choice)
Paprika
Salt
Pepper
Aluminum Foil


Rinse your chicken inside and out. Make 3 foil balls and place them in the bottom of your crockpot. Place chicken on top of foil. Place oil, seasonings and sliced lemon on top of your chicken. Turn crockpot on high and cook for 1 hour. Next, turn the temperature down to low and continue to cook for about 8 hours or until meat is thoroughly cook and juices run clear. Feel free to baste chicken a few times throughout cooking time for a moister chicken.


As you can see from my picture the chicken was literally falling apart as I took it out of the pot. It was delicious! Enjoy!

 Before

After

Fresh Pesto Chicken Pizza

Have some left over chicken from your recent BBQ? Use it up by adding it to this fresh simple recipe. You will be sure to enjoy the final result. As always use this recipe as a base and add or take away any ingredients to fit your families' tastes. 


Fresh Pesto Chicken Pizza
3-4 cooked chicken breast copped into cubes
1 pizza crust (see recipe below)
Pesto sauce (see recipe below)
1/2 onion
Cherry Tomatoes
Parmesan Cheese (optional)

* Prepare Crust as below and place in oven for 20 min. 

   

     Crust:

        2 cups almond meal

        2 eggs

        3 tbsp olive oil

        ¼ tsp baking soda

        1 tsp garlic powder

        1 ½ tbsp fresh rosemary chopped

        Pre heat oven to 350 degrees

         Mix crust ingredients together in a large bowl. Mixture will be thick- form into a ball. Put ball in between two pieces of parchment paper or wax paper and roll flat. It should be about 12 inches wide, rolling it as thin as possible. Place crust onto cooking sheet, remove wax paper. If you are using a silpat, no oil is necessary. If you are using a regular cooking sheet, lightly oil it with olive oil. 

* While crust is baking make pesto sauce:

Pesto Sauce:

2/3 cup olive oil

2 bunches of fresh basil

1/2 cup pine nuts

6 cloves of garlic

Salt to taste

Blend all ingredients in a food processor until mixed and smooth. 

* Using a cooking fat of your choice, carmalize onions. I used this trick to chop my onions into little pieces. 

* Once your crust has been baked, top with pesto sauce, chicken, onions, cherry tomatoes (cut into 1/2), and parmesean cheese (optional). Return pizza to oven and cook for another 20-30 minutes or until the cheese has melted and middle is warmed. 


*Remove from oven, cut, serve and enjoy!

Fresh Pesto Spaghetti Squash Shrimp

OK, I may or may not have been on a shrimp kick lately. For all you shrimp haters out there, I promise I will cook other entrees soon. For all you shrimp lovers out there, here is another amazing, simple, and crowd pleasing recipe for ya! I found it here, and it turned out perfect!


Fresh Pesto Spaghetti Squash Shrimp
1 lb fresh shrimp
1/3 cup olive oil
1 bunch of fresh basil
1/4 cup pine nuts
3 cloves of garlic
3 T parmesan cheese (optional)
Salt to taste
For cooking shrimp:
Coconut oil
1 clove garlic


Cook spaghetti squash following these directions. (Check out this tip on how to cut the squash without losing a finger) Meanwhile, in a food processor combine the olive oil, basil, pine nuts, cheese (optional), and garlic. Blend until smooth. 


On stove top, warm coconut oil and 1 T garlic. Once melted, add shrimp and cook stirring frequently until shrimp is opaque and pink. Add spaghetti squash and pesto, and toss till sauce is over all the ingredients. Serve and enjoy!

Fresh Garlic Shrimp

I just love making shrimp- it is so easy and fast! I made this recipe over the weekend and added some fresh bruchetta to the mix. I ended up just tossing everything together on my plate- so delicious. You can make the bruchetta as a side or add it to the shrimp.

Fresh Garlic Shrimp

1 lb fresh shrimp

4 T butter

2 cloves of fresh minced garlic

1/2 lemon

In your wok or pan, heat butter, garlic and juice from 1/2 lemon. Once warm, add shrimp (when you buy the shrimp they usually come with the tail on. I remove this before I cook them, although you can leave it on and remove as you eat). Saute shrimp for a few minutes tossing frequently until the shrimp turn opaque and light pink.

Remove shrimp and enjoy!

Simple Bruschetta Recipe

You will need, tomatoes, olive oil, garlic, fresh basil. I don't measure this, I just cut everything up and toss it together in a bowl. Sometimes I add a splash of balsamic vinegar and in this recipe I used a sprinkle of goat cheese. The flavors will blend together as you let it sit for a bit before serving.

Fresh Taco Soup

I have been on the hunt for a good taco soup. It used to be a staple in our house, and now that I found this recipe, it will be again. The fresh cilantro and avocado make this soup not only delicious, but it looks great too! So plug in that crock pot, your are about to enjoy a flavorful meal!

Fresh Taco Soup
1 lb ground beef
2 chicken breasts
1 tsp salt
2 T dried chopped onion
1 T chili powder
1 T cumin
2 C diced tomatoes
4 C chicken stock
1/2 cabbage

Toppings for the end:
1 bunch of fresh cilantro
1-2 avocado

Dice chicken breasts and cook thoroughly, adding a little salt and pepper to taste. Brown ground beef, adding a little salt and pepper to taste.

Cut 1/2 a head of cabbage into strips. These will be your "tortilla strips".

Place all ingredients (except cilantro and avocado) in your crock pot. Place on low heat and cook for 3-4 hours.

Once cooked, add fresh chopped cilantro and avocado to your bowl and enjoy!



Fresh Stir Fry

I love a good stir fry. It is so easy to make and always delicious. You can fine tune it to anyone's tastes and you can toss in anything you have on hand. Below you will find a rough outline of ingredients I used in my stir fry, but you can easily substitute ingredients for whatever you like.

Fresh Stir Fry
2 Chicken Breasts
1 T Coconut Oil
Spaghetti Squash (this will be your "noodles")
Handful of Celery Stalks
4 Eggs
Broccoli
Red and Orange Peppers
Liquid Aminos (gluten free option for soy sauce)

Using these directions, prepare you spaghetti squash.

While the spaghetti squash is cooking, cut chicken into cubes and cook in a frying pan (or wok) using a little coconut oil. Add salt and aminos to taste and cook thoroughly.

Scramble eggs.

Cut up broccoli into small florets. Boil an inch of water. Add broccoli to water and cover. Cook for 3 min. Drain water.

Cut celery, and peppers into small pieces.

Once the squash is ready add all ingredients to frying pan (or wok). Cook for a min or two until all the ingredients are warmed.  Add aminos to taste, serve and enjoy!

Fresh Spaghetti Squash

Let's be honest, we may have all loved spaghetti before our Paleo conversion not only because it was yummy, but because it was super easy! Almost so easy a caveman could do it, minus the processed carb noodles. But in this version, using spaghetti squash, a caveman probably did.

Fresh Spaghetti Squash
Spaghetti Squash

I am only including the directions for the spaghetti squash itself since you can use this vegetable for SO many other recipes, pastas, stirfrys etc. To make traditional spaghetti, use a jar of organic marina sauce and 1 lb cooked ground beef. In my recipe pictured, I used an organic butternut squash sauce.

Cut squash in 1/2 lengthwise. Remove seeds. Poke a few holes in the skin of the squash. Place in a covered baking dish face down in about 1 inch of water.

Microwave for 10 min.
Carefully remove squash from water and scrape inside out. They will be noodle like.

Top it with your beef/sauce or use in a stir fry.

Enjoy!