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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Paleo Pizza Crust

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During our Gluten Free Fair Demo at the beginning of the month I was able to share with a few individuals my fantastic paleo pizza crust. Now I get to share it with you and I couldn’t be happier! This pizza crust is packed with flavor thanks to the seasoning included in it, not to mention it’s also egg-free.

I top my pizza with pizza sauce, cherry tomatoes, bacon, basil and some spicy peppers but top yours with whatever you like. Also, if your primal and you’re allowed to have a little dairy consider Kerrygold’s Dubliner Cheese to top your pizza. Using a citrus grater with the cheese is a great way to reduce how much cheese you end up using because it makes it look like you’ve put more on your pizza than you actually have.

INGREDIENTS

1 tablespoon ground flax seed + 3 tablespoons warm water (egg replacer, if you’d like to use egg simple exchange this for 1 egg)
1/2 cup warm water
1 clove garlic, diced
1 cup + 1 – 3 tablespoons tapioca flour
1/3 cup coconut flout
1 teaspoon salt
1 teaspoon Italian spice
1/2 cup olive oil

*special note: you will want to have a silicone cutting board handy if you have one.

RECIPE

Preheat the oven to 425°F.
Mix 1 tablespoon flax-seed and 3 tablespoons water, then let it sit for about 10 minutes until the water is absorbed(egg replacer).
Add the garlic and 1/2 cup water to the bowl and set aside.
Mix the 1 cup tapioca flour, coconut flour, salt and Italian seasoning in a small bowl until thoroughly combined.
Add the flax-seed mixture, garlic/water mixture and olive oil to the dry ingredients. Combine until you get the consistency of thick mashed potatoes.
Add 1 tablespoon of tapioca flour at a time and incorporate until the mixture becomes drier, like play dough.

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Place a piece of foil over a pizza sheet.
On a silicone cutting board, place the dough ball and begin to flatten it into a circular shape(if you don’t have a silicone cutting board I would do this on foil, it’ll work about the same). Use a rolling-pin if needed (you may want to dust in tapioca flour if the dough begins to stick), roll out the crust to be about 1/8-inch thick.
Place the pizza sheet foil side down on top of the crust, then flip.
Slowly peel away the board so that only the crust is left on the foil/pizza sheet.
Cook for 12 to 15 minutes until you reach your desired crispness. You can then cover with toppings and cooking for a few minutes longer until the toppings are warm.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

Gluten Free Fair Demo Recap

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Thank you so much to our wonderful audience who joined us for the Gluten Free Fair this past weekend at the Natural Grocers at the corner of Colfax and Washington in Denver.

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We had a blast showing you all how to make our Paleo Bread and Pizza Crust! Just take a look at our cart in the picture above, hopefully it fills you with joyful memories like it does for us.

It was great to receive so much positive feedback and we’re really happy that you all enjoyed the food. We managed to destroy 1 loaf of bread and 2 pizzas…go us! As always if you have additional questions for us or would like even more fantastic recipes, please feel free to take a look around our blog and leaves us comments!

If you weren’t able to make it or would like access to digital copies of the recipes they’ll be available over the next two weeks. So keep an eye out for our posts and your notification emails.

For all of you who joined us this past Saturday and wanted to know more about how to preorder our book for a discounted rate…this is for you!

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Happy Eating!

Melissa and Camilla

thepaleopact.com | @thepaleopact