Here you go skd...
This is the Paleo cookbook that I use and highly recommend:
http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758Two of the recipes that I have made over and over again are available on the author's website...
Spaghetti Squash Bolognese
Ingredients:
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, omit for 21DSD � you may replace with beef broth if you feel you need to add some liquid)
Sea salt and black pepper to taste
Preparation:
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�e 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.
Italian Stuffed Peppers
Ingredients
2 bell peppers
(I used yellow but any color is fine)
1 Tbsp bacon grease or coconut oil
1/2 large onion, diced
4 cloves garlic, pressed or chopped
4 small tomatoes, diced
(or use 1/2c canned diced tomatoes)
1 lb grass-fed ground beef
(or lean conventional ground beef / ground turkey)
6 Fresh basil leaves, finely chopped
2c Baby spinach, finely chopped
sea salt � to taste
black pepper � to taste
hot sauce � optional, as garnish
extra basil leaves garnish
Preparation
Preheat your oven to 375.
Halve the bell peppers and place them in a roasting dish face-down for about 10-15 minutes. Note: You can skip this step if you want to keep the peppers more firm/raw when you eat them.
While the peppers are pre-cooking, you�ll cook the stuffing on the stove-top. Use a large sautee pan or a large pot. I�d recommend not using cast iron for this recipe since we�re cooking tomatoes and the acid of the tomatoes will react with the cast iron.
Place your bacon grease or coconut oil in the pan and then cook the onions over medium-high heat until they�re slightly browned on the edges and appear cooked through (translucent). You may season them with salt and pepper to taste.
Next add the tomatoes and garlic and allow the ingredients to simmer together for a couple of minutes. Then add the ground beef or turkey, breaking it up and allowing it to cook through completely. If you have grass-fed beef, you may leave it a bit pink.
Once the meat is cooked, taste the mixture to check for seasoning and add more salt and pepper if necessary. Then add the chopped basil and spinach and mix them in just allowing them to wilt.
Remove the peppers from the oven when they�re just a bit softened, then flip them over and spoon in your stuffing mixture. If you would like to eat them at this point, you can go right ahead. Otherwise, place them back into the oven for around 15-20 minutes to allow the flavors to meld even more. I like to make a bunch of these ahead and either freeze them or just refrigerate them to heat up in my toaster oven later.
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