Tomato-less Pasta Sauce

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I’ve decided to challenge myself a step further in my journey towards optimal health. There is a version of the Paleo diet called AIP, or the Autoimmune Protocol. AIP is a stricter version of the Paleo diet and has been followed by many individuals trying to find reprieve from autoimmune diseases.

One of the food groups that is restricted on the AIP diet is the nightshade family (i.e. tomatoes & eggplants). I won’t get into the specifics of why they’re restricted here but I wanted to share this fantastic recipe with everyone. Even if you’re not following the AIP this recipe is still a great way to add nutritious vegetables to your favorite meals!

INGREDIENTS

½ red onion, diced
4 tbsp avocado oil
1 tsp salt
1 tbsp parsley flakes
1 handful of basil
1 garlic clove
8 ounces roasted beets (pre-cooked, organic canned kind works great)
8 ounces butternut squash, puréed (pre-cooked, organic canned kind works great)
6 – 8 ounces water

RECIPE

In a large pot heat avocado oil on medium heat, high heat.
Once heated place in onion and sauté until the onion softens.
In a food processor blend beets, basil & garlic.
Add beet/basil mixture, salt, parsley and butternut squash to pot, reduce to medium heat and stir.
After 5 minutes add water and stir, let simmer for about 10-15 minutes.

Note: Add the water slowly. The water is used to change the thickness of the mixture. If you used roughly 4 ounces of water, you’d end up with something similar to tomato past. However, if you used over 8 ounces you’d end up with a more watery mixture. This part is purely preference.

I left mine a little thicker and used it on my pizza like this!

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The best part about this sauce is that it actually tastes like tomato sauce and per our usual is super easy to make. Oh, it’s also passed the husband test! (I regularly test all my recipes on my husband, he’s a picky eater so I know if he likes it I’m on the right track)

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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Ground Lamb, Chard & Squash Mix Up

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I set the goal for myself lately that I would try to think outside the box when it came to recipes. I still want them to be easy with ingredients that are easily found but I want to try combinations of things I wouldn’t normally think of. The following is a result of one of my experiments. In true Paleo Pact flare it requires 1 pot, 1 spoon, 1 knife and a cutting board to make and it takes less that an hour. I know because I made it before I went to work yesterday!

INGREDIENTS

1 lb ground lamb
1 bushel green onions, diced (roughly 1 1/2 cups)
1 bushel red swiss chard, chopped (roughly 2 cups)
1 medium butternut squash, peeled and cubed (roughly 1 1/2 cups)
1 1/2 tbsp. bacon grease
salt
pepper

RECIPE

Fill a large pot half way with water and bring to a boil.
Add a pinch of salt and butternut squash(that has been peeled and cubed) to water, let boil until cooked(it’s cooked when you can poke a fork through the squash).
Drain water and place back on stove over medium heat.
Add green onion (diced) and swiss chard(chopped) to pot and cook for roughly 3 minutes.
Add ground lamb, bacon grease and season with salt and pepper. Continue to cook on medium heat, stirring occasionally until lamb is cooked(use a spoon to break up the lamb, so it doesn’t all stick together).

That’s it! I split mine up into five portions for lunch for the week.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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