The Paleo Italian Sunday Dinner

Italian Sunday Dinner

   My husband, Damon, is half Italian.  Although, I have many different nationalities running through my veins, Italian is not one of them. So, I was hesitant when it came time for me to make a spaghetti gravy (marinara, spaghetti sauce, tomato sauce...you get it, right?). Keep in mind his grandfather's handwritten gravy recipe is framed and hanging in his Aunt and Uncle's kitchen.  It's kind of hard to top that and it's kind of hard not to be intimidated. I knew I could never compare to that recipe, so I had to create my own style of gravy.  

Tiny little veggies that get hidden.

Fettuccine Zoodle

  Naturally, I used that recipe as a canvas and expanded from there.    I have made several gravies over the years (that Damon has enjoyed, thank you very much), but I have never written down recipes until recently. So, I was starting with just the canvas.  I figured this would be a good time to try a new recipe and get as many veggies into a dinner without the kids knowing.  This is a veggie packed gravy with veggie packed meatballs over fettuccine "Zoodles" (zucchini).  The extra veggies makes the gravy extra thick and almost meat like. Some kids may fight the "noodles" but you will still feel good because you will know about all the hidden veggies. You will need a food processor to get the veggies really small, so they are less noticeable.  I used chicken thigh for this recipe (it was on sale and I am all about sales) but you can use any type of meat, I suggest half veal and half beef.  

  If you have ever watched a movie referencing Italians, there is normally a big family Sunday dinner and it always contains pasta, gravy and meatballs.  This is my version of the Italian Sunday Dinner...paleo style.  Buon Appeito!

Paleo Italian Sunday Dinner

Spaghetti Gravy

Serves:4-6

Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Ingredients:

• 2 large carrots (peeled)
• 3 celery stalks
• 1/2 onion
• 3 large garlic cloves
• 1/4 to 1/2 cup baby spinach leaves
• 36 oz strained tomatoes or tomato sauce (no salt added), I use 

  Bionaturae Strained Tomatoes (tall jar)

• 2 TBSP olive oil (or coconut oil)
• 1 1/2 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp salt
• 3/4 tsp pepper
• 2 tsp balsamic vinegar

Instructions:

1. Cut up carrots and celery into large chunks (about 1 inch) and place in a food processor.  Chop on high until it is small tiny pieces.  Place in bowl. 
2. Peel and remove hard garlic ends and cut into chunks. Chop up onion into chunks and place in food processor. Again, chop on high until it is small tiny pieces. 
3. Place the oil in a saucepan over med/high heat. Once the pan is hot add onion/garlic mixture. Cook for about 5 minutes stirring occasionally. Add carrot and celery and cook for another 5 minutes.  
4. While the veggies are cooking add 1/4 to 1/2 cup of spinach (I cram as much spinach into a measuring cup) to processor and chop on high until it is small tiny pieces. 
5. Add tomato sauce, spices and chopped spinach to veggie mixture. Reduce heat to low/med.  
6. Finally add vinegar and stir in.  Simmer on low for 30-40 minutes, stirring occasionally. 

Veggie Packed Meatballs

Serves:4-6

Prep Time:10 minutes

Cook Time:30-40 minutes 

Total Time:40-50 minutes

Instructions:

• 2 1/2 lbs ground chicken thigh (or preferred ground meat, half veal and half beef are a good option)
• 1/2 onion
• 3 large garlic cloves
• 1 carrot (peeled)
• 1/4 to 1/2 cup baby spinach
• 1/2 cup almond meal (Bob Mills will work for this)
• 1/4 cup fresh parsley or 1 tsp dried parsley
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp pepper
• 1/2 tsp salt
• 1-2 TBSP olive oil

Instructions:

1. Place ground chicken in large bowl.
2. Peel and remove hard garlic ends. Roughly chop onion, garlic and carrots into large chunks and add to food processor. Add spinach (and fresh parsley) and chop on high until it is small tiny pieces. Add to chicken bowl.
3. Add remaining ingredients to bowl and mix by hand. *Tip - wet hands with a little water to prevent meat from sticking.
4. Place oil in large skillet/pan over med/high heat. 
5. Roll meat mixture into about 2 inch round balls.  Don't forget to wet hands a little. 
6. Place meatballs into hot skillet/pan and cook 3-4 minutes. Turn and continue to cook 3-4 minutes. Repeat until all sides are brown and cooked throughly. 

*You may need cook the meatballs in batches depending on how many  will fit in your pan, you don't want to overcrowd the pan.  Makes about 16-20 meatballs. 

Fettuccine Zoodles

Serves:4-6

Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

Ingredients:

• 2-3 zucchini 
• 4 cups water (or enough to fill your medium to large pot a little over half way)
• 1 TBSP salt

Instructions:

1. Add water and salt to medium/large pot and boil on high.  
2. Chop zucchini ends off. 
3. *Optional, you can keep skin on or remove. With a peeler, peel skin off of zucchini.
4. Start in one section and with the peeler, peel the full length of the zucchini to create long thin strips. Do this in one section until you get to the center/seeds and stop.  Once you reach the center, turn and again create long thin strips until you reach the center. Repeat until you only have the center left.  
5. Once water is boiling, cook fettuccine in batches. I take a large handful and add to water. Separate with fork and cook for one minute. Remove zoodles and place in colander, let drain. Repeat until all zoodles are cooked. 

*OPTIONAL: You can also opt not to cook the zoodles. As long as you peel them thin enough they will loose some bite and slightly cook from the hot gravy. They taste good either way but they are more noodle-like cooked. 

  

Lazy Saturday

I love when we get a lazy Saturday morning!

  Like most parents we have a pretty busy weekend.  Hell, I think we have a pretty busy week, but it comes with the territory, right?  So, when we happen to have a Saturday morning with nothing to do and it is raining out...I'm in heaven!  My husband, Damon, works odd hours and some weekends, so it's a special treat for him to be home on a lazy Saturday morning.  We don't get a lot of time to veg out with our kiddos, cuddle under the blankets and watch a cartoon.  What can I say, it takes me back to my childhood and I like it!

  Of course, just when I get settled everyone starts asking about breakfast.  I leave my comfy spot and take a quick look around the kitchen.  I can see the three of them sitting comfortably on the couch and I become envious...I want to do that too!  I quickly think about what I can make that isn't going to require me to be in the kitchen for a long time.  I just want to squeeze back into my spot before the kids steal it.  So, I make a plan and quickly get started with the hopes that everyone will eat it and be satisfied. I don't even ask if they are interested, I just start.

  Well, thankfully it was a success!  This is really a side dish recipe but I will explain how I turned it into a breakfast dish.  Now, let me say my kids have a LOVE/HATE relationship with eggs...some days they LOVE them and some days they HATE them.  There will be days that they will crave eggs, and then there will be days that they can't even stand the sight of an egg.  They are pretty awesome like that!  Clearly, I was taking a gamble here but I had one thing on my mind. COUCH!

  In hopes that my kids would eat these delicious sweet potatoes I cut out the cayenne.  Also, you can cut the chili powder out or down to a 1/2 tsp if it's too much for you, but the kids like a little spice.  The potatoes are awesome either way. 

  

  For breakfast I added some micro greens to a plate, placed the sweet potatoes next to that and placed the two eggs over easy on top (kids only had one egg).  Now, before you start questioning pumpkin pie spice and cinnamon with eggs, let me say it's really, really, really good! I like my eggs over easy and that's how I would recommend it with these potatoes, especially with the yolk runny...YUM!! 

  

Fall Roasted Sweet Potatoes

Serves: 4-6

Prep Time: 5 minutes

Cook Time: 24 minutes

Total Time: 29 minutes

Ingredients:

• 2 medium sweet potatoes
• 1 1/2 TBSP coconut oil (melted)
• 1 1/2 tsp pumpkin pie spice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cinnamon 
• 1/2 tsp salt
• 1/2 tsp pepper

Optional: 

For more heat add 1/2 tsp of cayenne and cut the chili powder to 1/2 tsp.  If too spicy, you can cut the chili powder to 1/2 tsp or eliminate all together. 

Instructions:

1. Preheat oven to 450 degrees.
2. Peel and cut sweet potatoes to 1/2 inch cubes. 
3. Line a large baking sheet/pan with parchment paper (it's easier for clean up). 
4. Spread the sweet potatoes out on the baking sheet/pan.
5. Sprinkle sweet potatoes with spices. 
6. Pour melted coconut oil all over potatoes.  Mix (I use my hands) until all the sweet potatoes are coated with spices and oil. 
7. Place on the middle rack and cook for 10 minutes.  Stir and then return to the oven for 10 more minutes. Stir again and then broil on high for about 2 minutes, stir once more and broil for 2 minutes.  This adds some crisp to the potatoes but be careful not to burn them under the broiler.

I love Pork and so do my kids, hopefully you do too.

  When we first started dating, my husband and I bonded over FOOD.  What can I say, we both really love food! We were both a bit heavier in our younger twenties mostly due to food and MAYBE the many drinks we might have consumed with it but really that's not important.  One thing we definately agreed on was pork...we loved it!  Hell, one year for Halloween I was a pig with the butcher pattern all over me and Damon was a butcher (if you're lucky I may post a picture).  That's how much we like pork!  

  Thankfully our children also enjoy the other white meat just as much.  If they didn't, I would seriously question if they were mine!    The meal my kids will always eat is pork and this is one of our favorites.  It's super easy, even my friend who can't cook was able to prepare this dish for his wife, so anyone can do this!

  I almost always have frozen berries in the freezer so I sometimes substitute with blackberries but really we like the blueberries best.  You could likely use fresh blackberries or blueberries too but I would add a little more than the frozen. 

  Not sure why but I will post the Halloween picture supporting our pork obsession! Yes, it is an actual butcher scene not intended for all audiences.  Did I mention we bonded over Halloween too???  We like to dress up every year.  Maybe, just maybe, around Christmas I'll post the picture from another Halloween...I'll think about it.  If you couldn't get the hint it is a Christmas themed costume.

  Anyway, back to cooking.  I like my pork chops slightly pink in the center.  Cooked not raw, but not overcooked to the point that it is dry, tough and hard as a rock.  If that is how you prefer your pork chops, more power to you but I think you're missing out.  Pork chops do not need to be cooked well done but feel free to cook them longer if needed, but please know that you will lose the juiciness that makes pork so delicious and that would be a tragedy!

Blueberry Balsamic Pork Chops 

Serves: 4-6

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 5 thick cut pasture-raised pork chops
• 1 TBSP bacon fat or olive oil (I do a a little of both)
• 1/2 cup of Balsamic Vinegar
• 1/2 cup of frozen blueberries (or blackberries)
• 1/2 tsp of dried thyme
• 1/2 tsp of paprika
• 1/4 tsp of garlic salt
• 1/4 tsp of pepper

Instructions:

1. Preheat oven to 450 degrees.
2. In a small saucepan combine balsamic and blueberries and cook over medium to low heat. Stir occasionally to prevent burning on the bottom of the pan. Cook until it has reduced by half, about 25 minutes. 
3. Sprinkle and press half of the seasonings on one side of the pork chop. I typically do this while they are still in the brown wrapper but if you want to dirty a plate go for it!  Place them on a plate then press the seasonings into both sides of the chops and you can skip step 6.
4. Add your choice of oil to a large oven-safe pan and place over med/high heat.  Be sure to spread the oil along the bottom of the pan.
5. Once the pan is hot, place the seasoned side pork chop down into the pan. 
6. Sprinkle and press the rest of the seasonings onto the top of the pork chop while cooking.  
7. Cook for 3 minutes then flip the pork chops (with a tong, you don't want to lose juices) and cook for an additional 3 minutes. 
8. Flip the pork chops one more time and place into the oven for 7-10 minutes.
9. Remove pan from oven and cover loosely and let rest in the pan for about 5 minutes. 
10. Serve pork chop over micro greens (pictured), chopped spinach or mixed greens.  Be sure to include some of the juices from the pork pan and then top with a spoonful of the blueberry balsamic mixture.

Kale Krack Salad

Let's get this party started!

  This is one of the easiest and best salads you will ever eat!  I probably make this salad at least once a week.  My husband, Damon, and I seriously don't get sick of this salad...it is that good.  Damon commonly refers to this as his "crack salad". He can pretty much eat a whole batch by himself, which unless your tummy is used to kale on a regular basis I would strongly advise NOT eating it all in one sitting! You may want to, and it might be tempting, but you will thank me later for the warning. 

  The salad has a taste of breadcrumbs which helps satisfy your craving for bread (if you have it).  The lemon dressing and almond meal give the nutty taste of parmesan which solves the cheese portion of it too.  Cheese used to be my biggest vice, not sweets, but cheese!  One year, my co-workers actually gave me a cheese tray for my birthday instead of a cake, that's how much I loved cheese!!  So, for those of you that think you can't do this, remember that the girl that loved cheese and had a huge platter of cheese for her birthday cake can give up cheese, so can you!!  

  Seriously, though this is a great salad to help you ease into this lifestyle.  My kids honestly love it and will eat it, not every week  like Damon but that's probably because they are kids and they get bored very easily.  

  Here are some helpful tips when it comes to removing the stem from the kale.  I would say it is a grip it and rip it approach.  I hold one end of the stem and then with my other hand I grip the leaf and slide my hand across the stem ripping both sides of the leaf off the stem at the same time.  Then you are left with long strips that are easy to stack and slice. Pictures are probably much better instructions...so here you go. 

  Another tip is toasting the almond meal.  It's important to keep an eye on it and not let it burn.  It can happen REALLY quickly if you aren't careful!  Watch it the whole time and stir often. You want it to transform from a cream color to a nice toasty brown color.  I'll include some more pics to make it easier.

   One final thing, I use a salt and pepper grinder.  Typically I do a couple of turns of pepper and a couple of turns of salt but I would estimate it isn't much more then 1/8 to a 1/4 tsp of each. I'll measure better next time...I promise!

  Hopefully you like the salad as much as we do!

Kale "Krack" Salad

Serves: 4-6 

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Ingredients:

• 2 bundles of Lacinato Kale (also called dinosaur, Tuscan, Italian or black kale)
• 3/4 cup of almond flour
• 1/4 cup of pine nuts
• 3 garlic cloves
• 1/2 cup of olive oil
• 1/4 cup of fresh lemon juice
• salt and pepper to taste 

Instructions:

1. Wash and wipe the kale down.  You need to clean the leaves. It is the most time consuming part of this salad but it's an important step. I rinse a handful of leaves in cold water and use a paper towel to wipe the inside and outside of each leaf. I told you it sucked but it's worth it. Lots of dirt and grit can get trapped in those leaves!
2. Remove the center stem from the kale, chop into thin long pieces and place in a large bowl. (Removal instructions above)
3. Next, use a garlic press for the garlic cloves (or chop if you don't have a garlic press or you hate cleaning one) and put in a separate small mixing bowl.  Add the lemon juice, olive oil, a little salt and pepper, mix and set aside. 
4.  In a small pan add the almond meal, pine nuts, a little salt and pepper and toast over low to medium heat. You need to watch this and make sure it doesn't burn, it can happen quickly!  Be sure to stir it often. 
5. Pour hot "breadcrumbs" over greens and then top with dressing. Toss gently with tongs. 
6. Serve right away or let it sit for an hour in the fridge or on the counter. This allows the dressing to breakdown the kale a bit more.  This salad holds up well for a couple of days if it will last that long! 

 

The Beginning of a new year!

  Today is a special day, it is my son Lucca's first day of second grade!  I know it's a special day for most parents (or the day you jump for joy because summer break is over) but considering last year we didn't know if this would be possible, it makes it a little more special to us (plus I am glad summer break is over).  

  Last year we had the dreadful call from Lucca's first grade teacher questioning whether Lucca would be able to handle second grade which makes any parent's heart sink. Academically, he was "okay" but his behavior and inability to sit still was his major issue.  As he got worse we finally got the diagnosis of PANDAS. 

  We are now on the right track and figured out what works best for Lucca and our family.  One of those things is the Paleo Lifestyle.  We have to keep inflammation down in his body and removing grains, dairy and sugar have proven to help him along the way. It's been pretty tough to convince a seven and three year old (our youngest Kaine) that mommy's muffins are better than the ones they see in Starbucks, but they have definitely been great sports with learning what works and doesn't work for their bodies. We went at this as a family and knew it would only work if we did it together. Isn't there a saying The family that eats healthy together stays healthy together...or some sappy thing like that.  I'm not too sappy of a person, but hey, sometimes I like to throw it out there. 

  Believe me it has taken some time and I have had my share of disastrous recipes that even my husband, Damon, wouldn't eat. He is pretty much a human garbage disposal so if he wouldn't eat it, well you get the point.  Over time I have come up with some awesome dishes that people always wanted the recipes to or just couldn't stop eating it.  

  So here you go, I am starting this adventure of paleo recipes that anyone can enjoy, some geared towards kids, some geared to our spicy palette (because Damon and I like to see who can handle the most heat, we compete with everything...we have issues but that's for another blog), some leaning towards the good old comfort foods or some I just threw together that work.  

Hope you enjoy!  Happy cooking and eating!

Jen