Paleo Primavera

My name for this dish is probably a misnomer. It is not spring, nor is the sauce a traditionally light or cream primavera sauce. Regardless, the focus of this dish is the multitude of textures and flavors that the vegetables provide. Call it whatever you want. I’ll call it delicious.

Sauce: (this sauce is very vegetably! Use less if you don’t like that, or if you have picky eaters)
About half a stalk of celery, diced
4 mushrooms, sliced
About a cup of carrot “chips” (carrots cut to look like coins)
1 small to medium onion, diced
1-2 cloves garlic, minced
About 1 cup of diced tomatoes (packaged or fresh)
About 2 cups of tomato sauce
4 Tbsp tomato paste
About 1/4 lb ground beef (or other meat of choice)
Seasonings to taste: Italian seasonings, pepper, ground onion, ground garlic, sea salt
Fat of choice (optional depending on fat content of your meat)

If using an additional cooking fat (you have a super lean meat), heat your fat in a large pan or pot. Add prepped vegetables.

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Sauté. Add meat. If you were not using an extra cooking fat, cook meat with vegetables all at once.

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Season liberally. Add diced tomatoes and proceed to add the tomato sauce and tomato paste.

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Mix well and season as you go on.

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Allow sauce to simmer while you move on.

Zucchini pasta:
2 large zucchini
A julienne peeler

Take your peeler to your zucchini. Very simple. If you don’t have a julienne peeler, just use your vegetable peeler. The noodles will look more like elegant little ribbons than spaghetti.

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Optional step: heat up zucchini in pan with a little fat. I prefer my zucchini raw, now. It has a more al dente texture.

Wrap it up:
Pour your simmering sauce over your zucchini noodles!

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Enjoy!

Paleo Frittata Pancake??

So, let me catch you guys up. On August 4th I competed in my very first Crossfit competition. I decided to do the California Affilliate League Comp because they had a scaled division. It was soooooo much fun. The WODs were:

4 Rounds:
5 Cleans (65#)
10 Hand Release Push Ups
20 Double Unders

10 Min AMRAP:
20 One-Arm Kettlebell snatches (18#)
10 Burpees

And the floater WOD:
55# Overhead Carry. Max distance in 5 minutes.
Every 50m, perform 5 Overhead Squats.

Overall, I placed 5th out of the scaled female competitors at CF Temecula South. The other members from RC Crossfit who competed did really well, too. I’m sure that having a ginormous, cheering group of other RCCFers didn’t hurt either.

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And after:

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Ok, so that’s that. Onto the recipe. I’m sure that by now you guys know I am OBSESSED with frittatas. They’re so easy, portable, and you don’t need to reheat them when you eat them for lunch the next day.

Today’s recipe is a cross between a “potato” pancake and a frittata. Hope you enjoy!

1 small yam, grated with cheese grater
1/2 large bell pepper, finely diced
1/2 Anaheim child, finely diced
6 eggs
Splash of coconut milk
Seasonings to taste: chile powder, pepper, paprika, sea salt
Coconut oil or butter

Preheat oven to 375 degrees F.

Prep veggies.

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Add eggs, coconut milk, and seasonings. Mix together.

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In a large oven-safe pan, heat your fat. When your fat is hot, add your mixture. Keep your mixture on the stove until the edges start to bubble. Remove from stove and place in preheated oven. Bake for 10 minutes or until center sets.

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Remove from oven. Allow to cool. Slice and serve, or slice and put away for the rest of the week.

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Enjoy!!

Minty Mexican Beef

I love the flavor combination of mint and beef. I don’t know what it is about these two ingredients, or what it is that they bring to each others’ flavor profiles, but I love, love, love.

Today’s recipe is a nice base that you can do a lot with. You can put it over salad, put it in lettuce wraps, or serve it on the side of some veggies or cauliflower rice. It’s simple and versatile. Enjoy!

Minty Mexican Beef
One bell pepper, diced
One Anaheim chile, diced
Half a large onion, or one small onion, diced
Two cloves of garlic, minced
Handful of mint leaves, roughly chopped
About 10 oz ground beef
Juice from lime
Seasonings to taste: sea salt, pepper, cayenne pepper, paprika, chile powder, menudo mix
Fat of choice (optional depending on the fat content of your meat)

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Heat a sauté pan with your fat of choice. Add all veggies, excluding the mint.

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Sauté to soften veggies. Add beef.

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Break the meat down. Add seasonings. When it’s almost cooked, add mint and lime juice.

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Stir. Allow meat to cook thoroughly.

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I served mine over lettuce with diced tomatoes, guacamole, and a few olives.

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Enjoy! Dinner’s done!