Thursday, August 5, 2010

Paleo Spaghetti

From Crossfit El Paso


Start with this item first and leave it simmering while you prepare the rest of the meal.

2 cans crushed tomatoes
2 cans tomato sauce
1 small can tomato paste
2-3 tbsp. olive oil
3 cloves fresh garlic (chopped finely)
½ onions (chopped finely)
1 tsp. garlic powder

½ tsp. garlic salt
½ tsp. onion powder

¼ tsp. crushed chilli powder (depending on how spicy you like food)

¼ tsp. paprika
1 tsp. Italian seasoning
Salt and Pepper to taste (add near end of cooking)

Begin with a large pot (big enough to fit sauce and later on, meatballs as well). With the olive oil, make two turns of the pan or so. Begin to heat the onion, when the onions are almost transparent, add the garlic. Allow to cook for about another minute or so. Add the tomato sauce, crushed tomato, and tomato paste. Then add all spices. Stir together well. Leave the sauce at a medium high heat until it begins to boil. Upon light boiling turn the heat down and allow simmering for as long as possible before you are just waaayyy to hungry!


1 (1/2 kg) lb lean ground beef, turkey or bison

1 egg

1tbsp of water

½ cup almond meal

½ tsp Italian seasoning

½ tsp garlic powder

Salt & Pepper

Combine all ingredients in a bowl and mash it together with clean hands (no ripped calluses in here please!) After well roll sections of meat into balls and set aside. When ready add meatballs to a large frying pan and brown on all sides (no oil needed). When all are well-browned, drain the meat and add to the sauce. This will add a great flavor to the sauce. Let the meatballs mix with the sauce for at least 30 minutes if you are impatient. (FYI meatballs can be used for all sorts of recipes, even on the side by themselves- this a great item to have in your paleo arsenal!) Also- before consuming any meatballs- open one up and make sure that is browned all the way through, ground meat should only be consumed if cooked thoroughly.

The Noodles:

Finally, This serves 2, so double the recipe depending on family size.

2 Zucchini

2 Squash

Salt& Pepper (to taste)

Garlic Salt (to taste)

Olive Oil

Begin by holding the squash or zucchini from the top, using the vegetable peeler push down slightly more than you normally would to peel the vegetable. Continue to do so on all sides of the vegetable until you reach the seeds. Repeat with all zucchini and squash you are using and set “noodles aside”. In a warm pan, add about 2 tbsp of Olive Oil. When hot add the zucchini and squash and season with salt, pepper and garlic salt to your liking. Only cook for about 3 minutes so that the noodles are cooked but still firm.

When your noodles are all done you can plate them and top with spaghetti sauce and meatballs.

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