Paleo Low Carb Zucchetti Bolognese

Some of my favourite Italian dishes include Lasagna and Spaghetti Bolognese, while both contain pasta I’ve found some brilliant tasty paleo recipes that still allows us to enjoy the traditional dishes without all the heavy carbs.

This dish includes Zucchetti which is also known as Zucchini spaghetti, Zucchini noodles and Zoodles. It was so delicious that we had nothing left over when I made this dish. I love the fact that your body doesn’t have to struggle to process the heaviness of pasta. Zucchini is light yet super tasty and the consistency is surprisingly spaghetti like and super easy to prepare. I am aware that there’s Spaghetti squash which is also used to replace pasta, and I bought some today to try out this week.

After discovering Zucchetti, I could very easily give up pasta for the rest of my life, it was THAT good!

Paleo Low Carb Zucchetti Bolognese 

Serves 2

Ingredients

• 1 onion, finely diced
• 1 celery stick, finely diced
• 1 carrot, grated or finely diced
• 1/2 cup grilled red capsicum, finely diced
• 300grams organic lean beef mince
• 2 roma tomatoes
• 1 cup of passata
• 2 garlic cloves, finely chopped
• 1 tsp oregano
• handful of fresh basil leaves, save a few to serve
• sea salt and pepper to taste

Method

1. Sauté the onion, celery, carrot and garlic in a little oil over medium heat until softened
2. Add the beef and cook for 5-10 minutes until browned
3. Add tomato, passata, oregano, basil leaves and cook for about 3 minutes
4. Cover the pot and cook over low heat for 20-30 minutes until the sauce is thick and rich
5. Season to taste and set the pot aside until ready to serve

To make Zucchetti

• 2 large zucchini, ends trimmed
• sea salt

1. Peel the zucchini if you want it to look more like real spaghetti, otherwise leave the skin on
2. Run the zucchini along a mandolin to form nice long spaghetti strips. Ensure its lengthwise to get the longest noodles possible until you are left with a thin sliver that is pretty much impossible to slice.
   Optional: Set aside for  few minutes to drain the excess water
3. Sauté zucchini lightly in a pan with a little oil, or steam for 2 minutes
4. Serve immediately with the delicious bolognese and some basil leaves to top it off. Enjoy!

Paleo Double Choc Nut Espresso Bars

We’ve found some brilliant paleo recipes, and this one is one of them! This is recipe is egg, dairy, gluten and grain free! Yes!

These bars have a crunchy crust made of chopped pecans and almonds. Topping this delicious crust, is a silky smooth layer of dark chocolate with a mild coffee flavour and is topped off with mini dark chocolate chips. We make coffee the real Italian way of brewing coffee in an espresso pot, but you can use good instant coffee if you don’t have one.

These are a great arvo pick me up minus the nastiness of the usual chocolate bars and sugary sweets, plus you can make a batch and share the love with your colleagues at work….they’ll love you for it! Otherwise, you can keep it for yourself….they really are that good!

Paleo Double Choc Nut Espresso Bars

Makes approximately 16 squares

Preparation time: Approximately 30 minutes

Ingredients

Crust:

• ½ cup pecans, chopped
• 1 cup almond flour
• 4 tablespoons raw cacao powder
• 1 tablespoon raw honey
• 5 tablespoons coconut oil, melted

Chocolate Layer

• 1 400ml can coconut milk
• 2 tablespoons raw honey
• ¼ cup dark chocolate chips, plus more for topping
• ½ teaspoon ground coffee
• pinch of salt

Method

Crust:

1. Line an 20x20cm pan with baking paper covering all four sides
2. Mix all ingredients for the crust and evenly distribute across the bottom of the pan
3. Bake at 180°C for 10 minutes

Chocolate Layer:

1. In a medium saucepan, bring the coconut milk and honey to a light boil, then simmer, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk
2. Melt the chocolate chips
3. Add ¾ cup of the cooked coconut milk to the melted chocolate along with the ground coffee and salt, then stir to combine
4. Pour mixture over the crust and bake for 20 minutes at 180°C
5. Remove from oven and set over a wire rack to cool slightly, then sprinkle top with chocolate chips
6. Cut into squares and share or refrigerate

Please note: Time is needed to make this recipe as it takes a bit of time to simmer the coconut milk to a thick consistency.

Paleo Turkey Burgers with fresh Guacamole

These delicious burgers are Paleo friendly, easy and super tasty too!

While we have enjoyed burgers bread buns in the past, we happily look forward to enjoying the true taste of a burger minus the high carb bread.

I must admit, I was a bit sceptical that these burgers would be exquisitely delicious, but I was unbelievably wrong! This is one of our favourite meals now and we both look forward to our Turkey Tuesdays to commemorate our new love for this dish.

Since we love sweet potato, I made some wedges as an accompaniment, as well as a paleo friendly guacamole which is divinely delish, and can be used interchangeably with other dishes too. The threesome combo of sweet potato, guacamole and turkey burgers was a friendship made in heaven. We also added some freshly picked lettuce from our veggie patch which adds a wonderful freshness to the dish too 🙂

You have to try it!

 

Turkey Burgers

Makes 4 – 5 burgers

Ingredients

• 250gm turkey mince
• 1/2 cup coriander, finely chopped
• 1/4 cup red onion, finely chopped
• 1 garlic clove, minced
• sea salt and pepper to taste
• Coconut oil to cook

Method

1. Preheat pan a teaspoon of coconut oil
2. Combine all ingredients in a bowl and mix well with a fork
3. Divide into 4 or 5 portions and shape into patties
4. Cook the patties in prepared pan for about 5-8 minutes each side
5. Enjoy with some guacamole and sweet potato wedges on the side

Please note: Coriander is also known as Cilantro

 

Tasty Paleo Guacamole

Makes about a cup

Ingredients

• 1 large ripe avocado, peeled and seeded
• 1 garlic clove, minced
• 2 tsp fresh lemon juice
• 1/4 tsp cumin
• 1/4 tsp chilli powder
• sea salt to taste

Method

Combine all ingredients in a bowl and mash with a fork, serve immediately

Gluten Free Dark Chocolate Chip Cookies

Yes, these taste as good as they look!

My partner and I have decided to try a gluten free diet, which has lead to following a paleo diet, and it has been a brilliant decision! If you’re not sure on what the paleo way of eating is please follow the link – What is Paleo?

I’m finding the switch one of the best decisions I’ve ever made, the food is delicious and absolutely healthy. I’ll be posting a few fantastic finds and experiments I’ve been trying.

These cookies are scrumptiously delicious and light 🙂

Makes 15-20 cookies, prep time: 15 minutes

Ingredients

• 3 cups Almond flour
• 5 Tbsp coconut oil
• 1/4 cup honey
• 2 large eggs
• 1 tsp baking soda
• 1 tsp sea salt
• tsp vanilla extract
• 1 cup of dark chocolate chips or cacao nibs

Method

1. Preheat oven to 180ºC
2. Line a baking tray with baking paper
3. In a small mixing bowl combine dry ingredients, set aside
4. In a large mixing bowl beat the eggs, vanilla extract and honey with an electric hand mixer
5. Combine wet ingredients with dry ingredients and mix thoroughly
6. Add the coconut oil and mix through, then add chocolate chips
7. Spoon tablespoonfuls of the mixture into balls and place on the lined trays, press down slightly
8. Bake for 15-20 minutes or until light golden and cooked, transfer to a wire rack to cool. Enjoy!