Cabbage Lasagna Casserole w Cherry Tomatoes

This is a deliciously simple recipe that makes fabulous leftovers.  I wanted to make something that tasted like Italian pasta with meat sauce but without the grains and cheese of course.  I decided to use some simple roasted cabbage as my base and topped it off with a heap of meaty Italian marinara sauce.  Of course, if you have leftover cooked cabbage you could use that as well by layering it in a baking dish, pouring the sauce on top, and baking it in the oven until bubbly.  I made each dish separately since I didn't have any leftover cooked cabbage and I absolutely love the flavor of cabbage when it's roasted.  I hope you do too.  Enjoy.

A deliciously hearty meal

Ingredients:
1 head cabbage, cored and sliced
2-3tbs extra virgin olive oil
1lb ground beef
1 package sliced mushrooms
1 can black olives, drained
1 jar marinara sauce (I use no-sugar added Ragu)
Extra seasoning to taste: garlic powder (about 1 tsp), oregano (about 1tsp), basil (about 1/2tsp), red pepper flakes (about 1/2tsp), balsamic vinegar (about 1tbs)
1 pint cherry tomatoes, washed and sliced in half

Directions:
1. Preheat your oven to 450F.    Place slices of cabbage on a foil lined baking sheet or two.  Brush with olive oil.  Sprinkle with salt.  Roast for 20 minutes or until browned and then flip and roast another 10 minutes or until all cabbage is soft and browning/blackening.
2. Meanwhile, make your sauce.  In a large saute pan, heat the stove to medium-high heat.  Add your ground beef and cook until brown, crumbling it into small pieces with a spoon or spatula.  Add your mushrooms, black olives and marinara.  Bring to a boil and simmer until the mushrooms are coooked through and the sauce is beginning to thicken again.  Taste and adjust with more seasonings to your liking (suggestions above).
3. To serve, place cabbage at the bottom of a pasta bowl.  Ladle meat sauce over the top.  Sprinkle with cherry tomatoes.  Enjoy!

Grilled Salmon, Zucchini, & Eggplant with Basil Balsamic Drizzle

This is a great summertime meal when you don't want to heat up your house by using the oven or the stove.  I used a huge fillet of fresh wild caught salmon from Whole Foods and marinated it in some fresh Italian herbs and spices from my garden. Meanwhile, I cut up some fresh veggies that I had on hand and whipped up a simple balsamic basil dressing to drizzle over the whole thing.  Throw your fish and veggies on the grill and you can have the entire summer meal ready in less than 30 minutes.  Fresh.  Simple.  Delicious.  Enjoy.

Simple summer meals are so satisfying (Try saying that 10 times fast)

Ingredients (Serves 4):

4-6oz fillets wild caught salmon (or whatever you have that looks good)
1/4c extra virgin olive oil
1 lemon, sliced
1 lemon, juiced
1tbs fresh rosemary, chopped
1tbs fresh basil, chopped
1tbs fresh minced garlic
1tsp Italian seasoning, dried (optional)
2 large zucchini, cut into long quarters
1 eggplant, but into 1/2"-1" slices (If you hate eggplant, sub in some summer squash, green onions, or asparagus...all are equally delicious)

Balsamic Drizzle:
1/4c extra virgin olive oil
1/4c balsamic vinegar
2tsp dijon mustard
1tbs fresh basil, chopped plus more for garnish
1tsp salt
1tsp lemon rind
1tsp minced garlic

Directions:
1. Place salmon in a large resealable bag.  Whip up your marinade: 1/4c olive oil, lemon slices, lemon juice, rosemary, basil, garlic, italian seasoning, and 1tsp salt.  Place the marinade in the bag, seal, and toss to coat evenly.  Let marinate at room temperature for 20-30 minutes, turning the bag occasionally.
2. While your salmon is marinating, get everything else ready: Heat up your grill, toss your veggies in a generous amount of olive oil and sprinkle them with salt, and whisk together your balsamic drizzle.
3. Grill your veggies and fish until veggies are tender and beginning to char and your salmon is just done (maybe 3-5 minutes per side depending on the thickness of your fish).  We use a Grilling Grate over our grill to make sure that the fish doesn't fall through.  Sometimes we also use a Fish Basket or make a foil packet and throw that on the grill.  They all work great.  If you make a foil packet, just make sure there is some room at the top for the steam to gather and grill about 10 minutes.
4. When your fish and veggies are ready, serve a huge serving on a plate and drizzle with your balsamic dressing and top with some fresh basil.  Enjoy the tastes of summer!

Grilled Summer Veggies & Meatballs

Instead of your traditional Italian spaghetti and meatballs, I decided to make my own summer paleo version of the dish:  Grilled veggies w grain-free meatballs.  I had some fresh farmer's market tomatoes, zucchini and red bell pepper that I grilled up with some olive oil and sea salt.  Then I heaped a big mound of Italian meatballs and tomato sauce on top and a beautiful meal was served.  The best part is that start to finish it only took about 30 minutes to make.  De-lish!

A healthy version of your Italian favorite & just as satisfying!

Ingredients:
2lb ground beef
2tbs minced garlic
2tsp italian seasoning
2tsp salt
1/2tsp garlic powder
1/2tsp oregano
1tbs butter
1tbs extra virgin olive oil (plus more to coat the veggies)
2 red bell pepper, seeded and cut in half
6 large tomatoes, cut in half
2 zucchini, cut into 1/4" slices lenghwise
1 jar marinara (I used Ragu's "no sugar added" brand:  Cheap, healthy, & delicious!)
1/4c fresh basil, sliced thin

Directions:
1. In a large bowl, combine ground beef, minced garlic, Italian seasoning and salt.  Using a very small ice cream scooper or melon ball scooper, make evenly formed meatballs and set them on a plate.
2. In the largest nonstick skillet you have, heat butter and oil over high heat.  Add meatballs in a single layer and cook until deep brown on each side (turning them and rotating them with tongs helps).  I sprinkled the tops of mine with garlic powder, oregano, and a pinch more salt.  Drain the excess fat.
3. Pour in your jar of marinara and toss making sure all of your meatballs are coated.  Stir in about 1/2 of your fresh basil (the rest is for garnish).  Bring to a boil, turn down heat, cover with a lid, and simmer about 15 minutes or until meatballs are tender and done.
4. Meanwhile, cook your veggies.  Heat your grill to medium high.  Using an olive oil sprayer (or your hands) coat each of the veggie pieces in olive oil.  Sprinkle them generously with sea salt.  Cook your veggies until charred on both sides and softened.  Remove.  Cut your tomatoes and bell peppers into quarters and your zucchini into little triangles.
5. In a pasta dish, place a heaping mound of veggies.  Top with some meatballs and marinara.  Garnish with fresh basil and enjoy!

Meatza

I have been eager to try a meatza for a while now and last night I gave it a whirl.  WOW.  It was so tasty it took everything in my power not to go back for seconds.  For those of you who are unfamiliar with the term "meatza" I will fill you in on the secret:  It's a play on the word "pizza" but uses ground meat as the crust and then is loaded with pizza sauce and veggies.  I know, it sounded a little gross to me at first too.  But it's not.  It's wonderful.

A pizza for meat lovers and paleo enthusiasts alike!

Ingredients (Serves 6):

2lb ground beef, preferably 100% grass fed
1 large egg, preferably omega-3 enriched
1tsp onion powder
1tsp garlic powder
1tsp dried oregano
2tbs fresh basil, thinly sliced
1c pizza or marinara sauce (look for one's without added sugar.  The best tasting one is Mario Batali's Tomato Basil Marinara and the cheapest is Ragu No Sugar Added)
1 tomato, sliced
1/2 zucchini, thinly sliced (I used a mandoline)
1/2c sliced mushrooms
1/2c sliced black olives
1/2c thinly sliced onion
2tbs fresh basil, thinly sliced
1/2tsp red pepper flakes (optional)
1/2c freshly grated parmesan (optional)

Directions:
1. Preheat your oven to 400F.  In a large bowl, mix egg with beef and the next 4 spices.  Add about 2 tsp finely ground sea salt.  Spread your meat mixture evenly into a foil lined baking sheet.  Bake in the oven for 10 minutes.  Remove from the oven and pat with paper towels until you get the extra water/grease out of the pan.
2. Spread your meatza with pasta sauce.  Top with sliced tomatoes, zucchini, mushrooms, and onion.  Sprinkle with olives and basil.  Reduce the heat to 350F and place the meatza back in the oven for 10 minutes longer (until the veggies are starting to soften).
3. Remove from the oven and sprinkle with red pepper flakes and parmesan.  Place back in the oven, turn the heat to broil, and cook for a few minutes until cheese is melted.  Remove (if needed, use a few more paper towels to soak up any remaining grease or liquid at the bottom of the baking sheet).
4. Slice and serve hot.

Grass-Fed Pan-Fried Meatballs & Marinara

Using delicious 100% grass- fed beef from Trader Joe's, I made some simple pan-fried meatballs, tossed them with a rich mushroom marinara, and threw it all over a pile of zughetti.  There's no hard and fast rule to this recipe.  Use the seasonings that you like.  Don't over-complicate it.  Simple but fabulous.  Who doesn't love meatballs?!

Paleo comfort food at its finest

Ingredients:
2lb ground beef, preferably grass fed
2c diced portabella mushrooms
1 large egg, slightly beaten
1tbs butter, organic or grass fed
1/2 onion, minced
3 cloves garlic, minced
1tsp dried oregano
1tsp fine sea salt
1/4 tsp fresh ground pepper
1tbs olive oil, preferably first cold pressed
2c of your favorite marinara or make your own with tomato sauce, tomato paste, fire roasted diced tomatoes, diced onion, oregano, garlic powder, onion powder, oregano, and basil
2tbs balsamic vinegar
8oz sliced portabella mushrooms
5 zucchini: turn it into angel hair pasta (zughetti) using the Joyce Chen Spiral Slicer
Aged parmesan for serving (optional)

Directions:
1. In a large saute pan, heat butter over medium  high heat.  Add onion and garlic and cook until translucent.  2. In a large bowl, whisk egg.  Add diced mushrooms and cooked onion/garlic mixture.  Add oregano, salt, and pepper.  Using your hands, blend the mixture into the meat until evenly combined.
3. Make meatballs by rolling them in your hands until they are formed to the size of a ping pong ball.  In the same large saute pan, heat 1tbs olive oil over medium high heat.  Add the meatballs in a single layer and cook until deeply brown.  Turn until they are brown on all sides and cooked through to 160F.
 4. If making your marinara, do so now.  Heat a bit of oil in a pan and cook up some onion and mushrooms.  Add tomato sauce and diced tomatoes (and add paste if you like it thicker).  Add some Italian spices to your liking (garlic powder, onion powder, oregano and basil are all delicious).  Add a bit of balsamic at the end for complexity and sweetness.
5. If you are using canned marinara, cook up some mushrooms and then add the sauce to heat it through.
6. When the meatballs are done, drain the fat.  Then toss them in your mushroom marinara sauce.  Serve over zughetti and sprinkle with aged parmesan.  Enjoy!

Italian Rockfish with Roasted Tomato Basil Cauliflower

Trying to use up the food I had in the fridge, I came up with this simple dish.  I love pan fried rockfish with just a little Italian seasoning, butter and lemon.  I paired it with a large pan of roasted cherry tomatoes and cauliflower tossed in garlic, olive oil and fresh basil.  I used green cauliflower, which is basically a cross pollination between broccoli and white cauliflower.  Do not feel obligated to run out and find it.  Your basic cauliflower will work wonderfully here.  This meal takes less than 30 minutes to prepare and is perfectly satisfying.  Enjoy!

A perfect meal any day of the week!

Ingredients (serves 4):

4 wild caught rockfish fillets (another flaky white fish will do), 4-6oz each
1tbs butter, preferably organic/grass fed
1/2tsp Italian seasoning
4 cloves garlic, minced
1/4c fresh basil, sliced
1 head green (or other color) cauliflower
2 pints cherry tomatoes
3-4tbs olive oil (first cold press is best)
finely ground sea salt
lemon, optional

Directions:
1. Preheat your oven to 500F.  Meanwhile, cut your cauliflower into 1" florets.  In a large baking sheet lined with foil, toss tomatoes and cauliflower with oil until well coated.  Then toss in basil and garlic.  Sprinkle the whole thing with sea salt.
2. Roast your veggies in the center of a preheated oven for about 15 minutes, checking and tossing half way through.  They are done when the cauliflower is soft and browning and the tomatoes have popped and are tender.
3. While your veggies are cooking, heat your tbs of butter in a large nonstick skillet.  Sprinkle your fish with Italian seasoning and a bit of salt.  Fry your fish for about 2-5 minutes per side depending on the thickness (mine took about 3 minutes per side and it was 1/2" thick).  When done, squeeze a bit of lemon over the top.
4. Serve your fish with roasted veggies on the side.  Squeeze with more lemon if desired.  Enjoy!

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Mini Portabella Pizzas

One of my coworkers at work was talking about how much they love stuffed mushrooms and an idea popped in my head:  mushroom  pizzas!  I used big meaty portabella mushroom caps as the base and topped them with a quick italian suasage and tomato saute.  A sprinkle of parmesan on top and, viola!, another paleo pizza is born.  This one would be great as an appetizer for parties or eat a few of them as a main course.  A quick tip on portabella mushrooms:  the longer you cook them, the meatier and firmer the mushroom gets.  Enjoy!

Portabella mushrooms make a great bread substitute in this meaty little pizza

Ingredients (makes 8 mini pizzas):
8 portabella mushroom caps, washed and dried
1tbs extra virgin olive oil (first cold press is best)
4 spicy italian sausage links (preservative, nitrate, and refined sugar free) I used some spicy Italian chicken sausage from Whole foods
3 campari tomatoes, diced (about 3/4c)
1/2c marinara sauce (I used Trader Joe's Pomodoro Sauce)
1/2c freshly and finely shredded parmesan cheese (raw milk cheese or organic preferred)

Directions:
1. Preheat your oven to 400F.  In a large grill pan with a heavy lid, heat a little olive oil over medium high heat.  Add the mushrooms, top with the lid to flatten, and cook until tender (about 5 minutes).  Then flip them over, top with the heavy lid again, and cook a few minutes longer.  They should be flat and fully cooked through.  Remember, you want to cook them quite a bit so they firm up.  Place them on a foil lined baking sheet.
2. If you are using pre-cooked sausage, cut or tear it up into little pieces, removing as much of the casing as you can.  If you are using raw sausage, remove the casing and crumble the ground meat.  Heat the rest of your olive oil in a large saute pan.  Add your sausage and cook until browning a bit and completely cooked through.  Add your diced tomatoes and  a splash of marinara sauce.  Stir and cook until the liquid has reduced and is very thick.
3. Spread about 2-3tsp marinara sauce on the top of each mushroom cap.  Top with about 1/3c sausage mixture (or until all caps have an even amount of meat on them).  Sprinkle each with 1tbs parmesan.  Bake in the oven for 4-5 minutes or until everything is heated through and the mushrooms have released a bit more moisture.  Then turn on  your broiler and cook for 1-2 minutes more, or until the cheese fully melts and begins to brown.  Let set a few minutes and serve.

Nutritional  Information:
1 serving = 1 mini portabella pizza
Calories: 143
Protein: 12.5g
Fat: 6g
Carbs: 6g
Sodium ~ 375mg

Bolognese Zu-ghetti

Yup, that's right... another zu-ghetti recipe.  I can't help it!  I just love using my Joyce Chen Spiral Slicer to make zucchini spaghetti (ie zu-ghetti).  Besides, a pasta made with meat sauce is good for the soul.  This time I added a rich and meaty bolognese sauce with tons of added veggies, some red wine for richness and balsamic vinegar for a sweet tangy after-bite.  This meal was so wonderful I ate 2 servings.  Of course, some of the ingredients in this recipe were really just leftovers in my fridge but are not necessary to make a great sauce.  I will make sure to list those items as "optional" so you know the essentials from the extras.  You only need 30 minutes to put the whole thing together which makes this meal an easy weeknight go-to for the whole family!  Happy Cooking!

Tastes so rich but is chock full of veggies!

Ingredients:
1tbs ghee or pasture raised butter
1 sweet yellow onion, diced
1c baby carrots, sliced
8oz baby portabello mushrooms, chopped
1tbs minced garlic
1lb pasture raised ground beef
1/2tsp salt (more to taste)
1/4tsp black pepper
1tsp red pepper flakes (none if you don't like heat, more if you do)
1tsp thyme
1/2tsp garlic powder
1/2 tsp oregano
1 can fire roasted diced tomatoes (Muir Glen is best)
1c marinara sauce (optional)
1c tomato sauce
1/2c red wine (optional, but a wonderful addition!)
1tbs fresh basil (optional, dried works fine too... just use 1tsp)
 2tbs balsamic vinegar
 2 large straight zucchini (they do best in the spiral slicer)

Directions:
1. In a large heavy saucepan, heat butter over medium high.  Add onions, carrots, mushrooms and garlic and cook about 5 minutes or until lightly browned.  Remove to a plate.
2. Add ground beef and cook until browned.  Drain extra fat if desired (if using grass fed beef, the fat is WONDERFUL for you so don't drain it!)  Add the veggies back to the skillet and add seasonings (salt, pepper, red pepper flakes, thyme, garlic powder, oregano).  Stir well until combined and let cook a minute or two.
3. Add your diced tomatoes, marinara, tomato sauce, red wine, and fresh basil.  Stir well, bring to a boil, then lower heat and simmer about 10 minutes (long enough to blend the flavors, cook the alcohol out of the wine, and thicken the sauce).
4. Meanwhile, use your slicer or a pairing knife to make long thin strands of raw zucchini.  That's your pasta.
5. Add balsamic vinegar at the end and then taste your sauce and adjust salt and seasonings as needed.
6. If desired, you can warm your raw zu-ghetti pasta in the microwave for 30 seconds but not too long otherwise it gets mushy!  Serve a large scoop of bolognese sauce over your zu-ghetti and enjoy! 

Fennel Crusted Pot Roast with Italian Veggies

This is an amazing (and easy) toasted fennel seed post roast.  It took me less than 10 minutes to put together then I let it slow cook all day and it was ready by dinner.  Talk about the love of the one pot meal!  I used onions, sliced green peppers, mushrooms and cherry tomatoes which cooked with the roast in a simple tomato basil marinara sauce.  I served mine with leftover Decadent Mashed Potatoes but any potato or rice dish would work nicely in it's place.  I know you will love every bite.  Bon Appetit!

One serving is never enough of this juicy tender roast!

Ingredients:
3lb chuck roast, washed and patted dry
1tbs fennel seed
2tsp sea salt (more to taste)
1/2tsp Italian seasoning
1tbs minced garlic
1 onion, cut into quarters and sliced
1 green bell pepper, seeded and cut into long thing strips
1 pint cherry tomatoes
1 pint sliced mushrooms
1c tomato basil marinara (check your labels and make sure there is no preservatives, gluten, or added sugar!)
1/2tsp garlic powder
2tsp olive oil

Directions:
1. In a slow cooker, toss onion, green pepper and olive oil with 1/4tsp italian seasoning and 1tsp minced garlic.
2. Meanwhile, place fennel seeds in a skillet over medium high heat.  Shake occasionally and cook until toasted (you will be able to smell them and some will crackle and pop) about 5 minutes.  Remove from heat and crush with a meat mallet or any other hard object you have.
3. Mix crushed toasted fennel seeds with 2tsp minced garlic and 2tsp salt.  Spread with your fingers all over the roast.  Place roast on top of the onion and bell pepper.
4. Top the roast with your tomatoes and mushrooms.  Pour marinara on top.  Add some garlic powder on top of it all as well.  Cook on high for 6 hours or on low for 10-12 hours.  You know it's done when your rost is tender and pulls away with a fork (the longer you cook it the more tender it gets).
5. To serve, pull out pork and veggies and serve them.  Taste the sauce leftover in the crock and adjust with salt and seasonings as needed.  Ladle some sauce over the meat and veggies.  Enjoy!

Zu-ghetti and Meatballs

This is a fast paleo friendly meal made with tastey sausage meatballs and using zucchini as spaghetti (ie zu-ghetti).  I used my handy dandy Joyce Chen Spiral Slicer to make long thin speghetti-like strands of raw zucchini.  If you don't have one, then just use a pairing knife to make your own.  They will turn out thicker, but will still taste delicious.  For the sauce, I whipped up a quick creamy Italian marinara using diced tomatoes and coconut milk.  So delicious you don't even know (unless you try it!)

A delicious meal for 2

Ingredients (serves 2):

1 package Trader Joe's Tomato Basil Chicken Sausage (preservative and nitrate free)
1 large egg, slightly beaten
1/3c shredded parmesan cheese
2tbs coconut flour
1/4c diced onion
2tsp minced garlic
1 can diced tomatoes
1/2tsp oregano
1/4tsp Italian seasoning
1/4tsp garlic powder
Sea salt to taste
1/4c coconut milk
1tbs extra virgin olive oil
2 zucchini, sliced into strands using a spiral slicer or use a pairing knife to do the same


Directions:
1. Preheat your oven to 425F.  In a large bowl, squeeze the sausage out of its casing.  Mix with egg, parmesan, and coconut flour.  Form small meatballs (about 1 1/2" wide) and place on a baking sheet lined with foil.  Bake for 10-12 minutes or until the internal temperature reaches 160F.
2. Meanwhile make your sauce and your zu-ghetti.  Slice your zucchini, toss with olive oil and perhaps a little garlic and set aside.
3. In a large saute pan over medium heat, add a bit of oil and saute 1/4c onion until translucent.  Pour in your diced tomatoes and top with seasonings.  Cook, stir, and boil down until it turns into a chunky sauce.  Taste and adjust your seasonings as needed.  Add 1/4c coconut milk and turn heat to low, simmer until desired thickness.
4. To serve, warm your zu-ghetti in the microwave for 30seconds to 1 minute (you want to warm it, not cook it otherwise it will fall apart and be soggy).  Top with meatballs and then a big scoop of sauce.  Top with more parmesan if desired.  Enjoy!

Cauliflower Pizza

In this primal recipe, I made pizza using a cauliflower crust.  I got the idea while reading some other paleo blogs and thought I would try my own version.  This dish does have cheese in the crust, so if you are going dairy-free it's definitely not for you.  But for those of us with a less restrictive paleo diet, this recipe is still completely grain free.  Oh, and it's delicious!  Enjoy.

Wonderful, creative pizza idea

Crust Ingredients:
2 large eggs, beaten slightly
2c cooked and mashed cauliflower (steam, boil or microwave it)
2c grated mozzarella cheese
1tbs Italian seasoning
1/2 tsp garlic powder
1/4 tsp oregano

Topping Ingredients:
3/4c of your favorite pizza or marinara sauce (I used Trader Joe's Pomadoro Sauce)
1/2c sauteed mushrooms
pepperoni slices
black olives
1 tomato, sliced
1/2c fresh shaved parmesan cheese

Directions:
1. Preheat your oven to 450F.  Grease a nonstick pizza pan and cover it with parchment paper (if you have a pizza crisper, use it!)  This recipe makes a 12" pizza.
2. Mix crust ingredients well.  Press evenly onto your pizza pan and bake for 15 minutes, or until light brown.
3. Top with sauce and toppings of your choice.  Return to the oven and continue to bake until the edges brown deeply and the cheese melts (about 10 minutes more).  Serve hot. 
(Note:  If you don't have a crisper, your pizza will be soft in the center so you will have to eat it with a fork and a knife.  It is still delicious, but not crispy throughout.)

Paleo Pizza with Almond Crust

Coming home from a weekend vacation in Florida, Anthony and I were craving some pizza.  Of course, going grain and gluten free meant this was a serious problem.  I decided to give my best shot at a gluten and grain free pizza with (almost) no dairy: Hey, a little fresh shaved parmesan never hurt anybody right?!  The result was amazing:  the crust was thin and crispy and the toppings were rich and hearty.  That final sprinkle of melted parmesan finished the pizza off nicely.  Now is this the best pizza you will ever eat?  No, probably not.  Best Paleo pizza?  Quite possibly.  I know it fixed my pizza craving guilt free.  Look for future posts as I experiment with coconut and vegetables pizza crusts.  This meal definitely inspired me to make more Paleo pizzas!  I hope it does the same for you: Go ahead and put your favorite toppings on yours and let me know how it turns out!

Makes great leftovers for lunch the next day too!

Ingredients:
2c almond flour
2 large eggs, preferably omega-3 enriched
3tbs extra virgin olive oil
1/4tsp baking powder
1tsp garlic powder
1tsp italian seasonings of your choice (or a mix)
1 package Trader Joe's Tomato Basil Chicken Sausage (preservative, hormone and nitrate free!)
1c Trader Joe's Pomodoro Pizza Sauce (or your favorite)
1/2c sliced mushrooms
1c sliced bell peppers and onions (I used frozen)
2c cherry tomatoes, chopped
1c parmesan cheese, finely and freshly shredded (optional)

Directions:
1. Preheat your oven to 350F.  Grease a 12" cookie sheet.  Mix almond flour, eggs, olive oil, baking powder, garlic powder and Italian seasonings in a bowl until a dough forms.  Press onto the pizza pan into a thin even layer.  Bake 20 minutes (will start to brown).
2. Meanwhile, remove your sausage from its casings and cook over medium high in a skillet until cooked through.  Remove to a plate.  Add your veggies except the tomatoes and stir fry in the same pan until almost cooked.
3. Spread 1c of sauce onto your pizza, leaving a 1/2" for the curst.  Top with sausage, then veggies and finally chopped tomatoes.  Place back in the oven and bake for 25 minutes.  During the last 5 minutes, sprinkle with fresh parmesan if desired.  Serve hot.

Inside-Out Cabbage Rolls

I will admit every once in a while I am just too lazy to go to the grocery store and I make what I call "kitchen cupboard meals", which is basically a meal I throw together with a few basic items I have in my kitchen.  This is one of them.  I had some ground beef and some cabbage.  I thought cabbage rolls sounded nice, but I was even too lazy to boil the cabbage and actually make the dish so I opted for some deliciously sweet roasted cabbage with a thick meaty Italian sauce on top: an inside-out cabbage roll, or what Anthony likes to call "Italian Chili."  So rich and savory.  So delicious.

All the flavors of a delicious cabbage roll in half the time

 Ingredients:
1lb ground beef
8oz of your favorite marinara (I used Ragu: No Sugar Added)
1 can fire roasted diced tomatoes (Muir Glen)
1 yellow onion, chopped
2tsp minced garlic
1tbs balsamic vinegar
2tsp garlic powder
1 small head cabbage, cut into slices or wedges
1-2tbs extra virgin olive oil
sea salt, to taste

Directions:
1. Preheat oven to 450F.  Using your fingers, or an olive oil sprayer, coat both sides of the cabbage with oil.  Sprinkle with sea salt (and a little garlic if you wish) and place in a single layer on a baking sheet.  Roast about 20 minutes on one side, or until browned and starting to char, and then flip and roast another 10 minutes until soft.
2. Meanwhile, cook ground beef in a skillet over medium high heat.  Add garlic and onion and cook until soft.  Pour out any remaining oil.  Add the diced tomatoes, marinara, vinegar, garlic powder and oregano.  Bring to a boil, then turn the heat to low and simmer, stirring occasionally, until the cabbage is done and the flavor have blended.
3. To serve, layer some cabbage on a plate.  Top with a generous helping of meat sauce.  Enjoy!
2tsp oregano

Spicy Italian Sausage and Peppers on the Grill

Sausage and peppers is a traditional Italian dish, but I Americanized it a bit when I decided to throw everything on the grill.  It took about 15 minutes to make this entire dish and when I was done, I ladled some of my favorite marinara on top and, viola!, a meal for all.  Instead of using traditional Italian sausage (which would have been amazing by the way) I went for some antibiotic, gluten, and nitrate free chicken sausage from Trader Joe's.  But, any sausage or brat would have been great in its' place.  Enjoy.

Ladle with marinara and you're off!

 Ingredients:
1 package Trader Joe's Spicy Italian Chicken Sausage (nitrate, sugar, gluten and preservative free)
1 yellow bell pepper, 1 red bell pepper, and 2 green bell peppers, halved or quartered
Extra virgin olive oil
1/2 jar of your favorite marinara
Fresh basil to add to marinara, if desired
Olives to add to marinara, optional
Sea salt

Directions:
1. Heat your grill to high.  Meanwhile, rub peppers with about 1tbs of good olive oil.  Sprinkle with sea salt.
2. Place your peppers and sausages on the grill.  Cook until starting to char on one side, then flip.  Cook until charred on all sides, peppers are slightly soft and sausage is hot (the one's I bought were fully cooked.  You will need to cook them longer if they are raw).
3. Meanwhile, heat up some marinara in a sauce pan.  Add some additions if desired:  I added some fresh basil and olives.
4. Ladle the marinara over the sausage and peppers and serve.  Quick simple healthy meal in 15 minutes!

Zucchini "Pasta" with Tomato Basil Chicken Meatballs, Roasted Cherry Tomatoes, and Pine Nuts

Let me start by saying this meal is unbelievable (not to toot my own horn or anything).  I was walking my big goofy German shepherd yesterday, thinking of Paleo friendly, gluten free, creative meals to make, and this is what I came up with.  Using raw zucchini as a pasta, by cutting it into long thing strands with my Joyce Chen Spiral Slicer, I had a base for any pasta dish.  From there, I decided I wanted to make a rich meatball using antibiotic-free chicken sausages from Trader Joes.  Topping it off with some roasted cherry tomatoes and pine nuts, I knew I had a winner before I even started.... and I was right.  There wasn't even a single bite of leftovers.  Tested.  Family approved.... and not a single drop of grains!  Enjoy!

I know I'll be making this again...and again...and again!

 Ingredients:
1 package Trader Joes No-Antibiotic, Nitrate Free Tomato Basil Chicken Sausage

1 pint cherry tomatoes
2tsp fresh basil, minced
1tsp minced garlic
1tbs olive oil

2 zucchini
1tbs extra virgin olive oil
1/2tsp minced garlic
2tsp fresh basil, minced

1/2 jar of your gluten free no sugar added marinara sauce (I used Ragu Light)
1tbs balsamic vinegar
1tbs basil

1/4c pine nuts, for serving

Directions:
1. Preheat oven to 400F.  Toss tomatoes with 2tsp basil, 1tsp garlic, and a drizzle of olive oil.  Place on a baking sheet and roast about 15 minutes, or until soft and starting to brown/blacken underneath.  Remove.
2. Meanwhile, using your Joyce Chen slicer on the spiral setting, cut your zucchini into long thing strands.  Alternatively, using a paring knife, cut your zucchini into long thin strands lengthwise.  Toss with olive oil, basil and garlic and let set to help soften and flavor the zucchini.
3. Remove the sausages from the casings and form them into 8 small meatballs.  Brown them in a skillet of hot oil and then place in the oven at 400F for about 15 minutes, or until the center comes out at 170F.
4. Using the same pan you browned the meatballs, pour in about 1/2 jar of marinara.  Add balsamic vinegar and basil and heat until hot.  When the meatballs are done, place them in the skillet full of marinara and toss them well to coat.
5. To serve, place a scoop of zucchini onto a plate.  Top with sauce and meatballs.  Plop a big scoop of cherry tomatoes on top and finish with a sprinkle of pine nuts.  Gourmet, but ahhh so healthy!

Gluten Free Pepperoni and Pineapple Pizza

In Omaha, I've had Sam and Louie's gluten free pizza.  I've also had La Casa gluten free pizza.  Both taste like pizza on a cracker... which is okay... but I miss that thick chewy pizza crust loaded with sauce, cheese and toppings.  So while my mother was out here visiting, we embarked on our own pizza making adventure with one goal in mind:  to make the best gluten free pizza around.  I think we succeeded (proof in the fact there wasn't a slice left at the end of the night): 

Pepperoni and pineapple:  our family's favorite toppings!

 Ingredients:
1 package Pamela's Wheat-Free Bread Mix
1/4c oil, plus more for top
2c Italian blend five cheese, shredded
2c mozzarella cheese, shredded
1 jar of your favorite pizza sauce (or make your own with tomato sauce and Italian herbs)
1 can pineapple chunks in their own juice
Sliced pepperoni (I don't know how many I used, I just bought a package and filled up the pizza)
Fresh shaved parmesan and red pepper flakes for serving (optional)

Directions:
1. Follow directions on package for making chewy pizza crust (or look here)
2. After baking the pizza crust.  Add pizza sauce, cheese, and your favorite toppings and put back in the oven at 375F until the crust is done and cheese is melted.  Top with red pepper flakes and fresh shaved parmesan for serving.

I started with 2 slices, but ended up eating 4!!

Mom's Crazy Amazing Italian Grilled Cheese Sandwich (Gluten Free)

This sandwich was my mother's idea.  I made it for lunch one day and it was so delicious everyone said I had to put it on my food blog.  When I asked my mom what she wanted to call it she said, "My Crazy Amazing Italian Grilled Cheese Sandwich."  I told her that could be arranged.  Of course, I used my Italian Gluten Free Baked Bread for this recipe, but if you are not going gluten free an Italian Ciabatta bread would be a nice substitute.

"This sandwich is CRAZY amazing!" - Mom "This is the best sandwich I've ever had!" - Husband

Ingredients for 1 sandwich:
2 slices Italian Gluten Free Baked Bread
1 large slice provolone
12 slices pepperoni
2tsp dijon or stone ground mustard
Butter, for cooking (at least 3tbs)

Directions:
1. Place 2tbs butter in a nonstick skillet and heat to medium high until butter is melting and starting to sizzle.
2. Meanwhile, put your sandwich together.  Spread dijon on one slice.  Top with cheese and pepperoni and then the other slice of bread.
3. When the butter is hot, place the sandwich on the skillet, turning down the heat to medium so it doesn't brown to quickly.  When one side is brown, flip over the sandwich (adding more butter where the pan is dry).  Cook the other side until browned, covering the pan with a lid if the cheese is not melting quick enough.  Serve hot.

Attempt #2: Gluten Free Italian Baked Bread

This would be my second attempt at gluten free bread.  I added some herbs for a rich Italian bread that would be great with sandwiches or plain with butter.  I didn't stray too far from my first bread:  I used Pamela's Bread Mix again and it was so simple and delicious I'm going to have a hard time straying from her recipe.

Warm from the oven and freshly sliced

 Ingredients:
1 package Pamela's Gluten Free Bread Mix
2 eggs
1/4c extra virgin olive oil
warm water
2tsp dried italian herbs
1/2tsp onion powder


Directions:
1. Follow the package instructions, adding herbs in with the bread mix.  Note:  The package says to bake for 70 minutes, but mine was done at about 45 so keep checking the oven while baking!

Right from the oven

Don't you just want a slice right NOW?!

The Vegetables of Summer: Italian Veggie Bake

Tomatoes, Summer Squash, Zucchini, Oh My!  Do you ever wonder what you are going to do with an overabundance of summer veggies?  I have the perfect solution: an Italian veggie bake.  This dish uses an array of summer vegetables in a simple way that brings out the flavors of summer.  When I told Anthony I was going to serve this for lunch, he said, "No!  I don't want that.  It's just a big plate of vegetables."  Despite his refusal, I served it to him anyway and not only did he eat every bite, but later I found him scooping some into a Tupperware container for work the next day.  I find a little piece of satisfaction every time I win over a picky eater with a healthy dish.  Feel free to use this recipe to impress guests (or your veggie-restive husband) on special occasions or ordinary weeknights alike.   

Layering summer vegetables makes a hearty, but light vegetarian meal

Ingredients:

4 tomatoes on the vine, sliced 1/4" thick
1 large summer squash, sliced 1/4" thick
1 zucchini, sliced 1/4" thick

3 yukon gold potatoes, sliced 1/4" thick
2 sweet onions, sliced 1/4" thick
Extra Virgin Olive Oil
Fresh or dried thyme
Fresh Parmesan for grating
Sea salt (optional)

Directions:
1. In a saute pan, heat some oil over medium high.  Add onions and cook until soft and browning.
2. Meanwhile, preheat the oven to 375F and line a 13x9 baking pan with nonstick foil (for easy cleanup).  Spray with a little olive oil spray.

All lined up and ready for the oven!

3. When onions are cooked, spread them on the bottom of the prepared pan.  Add the other vegetables on top, layering them one at a time (ie potato, then tomato, then squash, then zucchini) until all veggies are gone or the pan is filled.
4. Drizzle the entire pan with olive oil (or use an olive oil sprayer and spray all the vegetables well).  Sprinkle with fresh or dried thyme.  Grate fresh Parmesan on top and sprinkle with a little sea salt.
5. Cover with foil and bake 30 minutes.  Then remove the foil cover and bake another 30 minutes, or until vegetables are tender.  Serve.

Spaghetti Bolognese

This is a rich, hearty meat sauce that Anthony loves.  I used ground turkey because it was on sale, but ground beef is even better.  I made a huge (and I mean HUGE) batch of the bolognese sauce and froze half for later.  If you are on a gluten free diet, serve with Ancient Harvest Quinoa Spaghetti.  Delicious!

It's even better the next day

Ingredients:
4-6oz bacon, chopped
1lb ground beef or turkey or half Italian sausage half beef
1c diced carrots
1/2 red onion, diced
1tbs garlic, minced
1 bay leaf
1 jar of your favorite marinara
1 can fire roasted diced tomatoes
1 can tomato puree
1/2c red wine
2tbs sugar
1/4c heavy cream or 1/3c half and half
2tbs unsalted butter
Salt, oregano, and fresh basil to taste
Freshly grated Parmesan for serving
1lb cooked spaghetti (Use ancient harvest if you want the best gluten free pasta)

Directions:
1. Cook bacon over medium heat until brown and all fat is rendered.
2. Add carrots and onion and cook until soft.  Drain fat if needed.
3. Add garlic and cook a minute or so, then add ground meat of your choosing and cook until browned.
4. Drain fat again if needed.
5. Add wine and scrape up the brown bits at the bottom of the pan.  Then add the tomato puree, diced tomatoes, marinara, sugar and spices.  Bring to a boil and simmer over low until flavors blend, 30 minutes to an hour.  Taste and season as needed.  Add cream and butter and turn off heat.  Serve over pasta with Parmesan.