BEEF ZOODLE SOUP (PALEO, KETO, VEGAN *)

This recipe is a rendition of something my mom used to make (still does) for those cold winter nights where you’re craving nothing but a warm hearty meal for dinner. With some variation of course – my mom would add potatoes and green beans – I found the recipe to give my mind and body that cozy feeling the moment I took the first bite. There is something truly remarkable about making a meal that reminds you of home.

Ingredients:

  • 1 pound beef stew meat
  • 1 medium onion
  • 2 medium carrots
  • 2 celery stalks
  • 3 cups of vegetable stock
  • 2 cups of water
  • 1 can (250ml) of chopped tomatoes
  • 1 pack of zucchini noodles
  • 3 dried bay leaves
  • salt and peper

Steps:

  1. Heat olive oil in large pot on medium heat. Add chopped onion and cook until translucent
  2. Add beef stew meat and cook until browned on all sides (5-8mins)
  3. Add remaining ingredients leaving aside zucchini noodles. Cover pot and cook on medium-high for 10 mins.
  4. Add zucchini noodles. Turn heat to medium-low and cook for additional 20 minutes. Enjoy!

p.s: this recipe works really well as a vegan or vegetarian option – just omit the beef and add things like beans or tofu for that added protein!


SHAKSHUKA (PALEO, KETO, VEGETARIAN)

Making Shakshuka for the first time! The tomatoes in this dish make this a perfect comfort food, and on top of that it took really 20 minutes to make which is always a plus. Here is how I made it:

Ingredients:

  • 3-4 Eggs
  • 1 large onion
  • 2 small red bell peppers
  • 4 garlic cloves
  • 2 tsp paprika
  • 1/2 tsp of cajun seasoning
  • 1 can (500ml) of peeled tomatos
  • salt, pepper

Steps:

  1. Heat olive oil on medium heat
  2. Dice onions and bell peppers. Cook for 5 minutes
  3. Add chopped garlic and seasonings. Cook for 5 minutes.
  4. Add can of peeled tomatoes, breaking up larger chunks. Cook for 10 minutes and turn heat to simmer
  5. Create little openings in the mixture, and crack eggs. Cover and cook until eggs are finished.

SHEPARD’S PIE (PALEO, GF, KETO)

The hardest part of switching to Paleo was giving up the potatoes. Fried, mashed, baked – every which way is strictly forbidden no matter how hard I tried!! This was a tough pill to swallow. But no fear – I conquered it and here I am now with a Paleo version to my favourite ever Shepard’s Pie. To tell you the truth I don’t miss the iconic white potatoes in this dish one bit 🙂

Ingredients:

  • 2 large sweet potatoes, or three smaller ones
  • 1/2 of a medium onion
  • 3 cloves of garlic (minced)
  • 1/2 cup of frozen mix of carrots and peas
  • 1 lbs lean ground beef (or any ground meat you wish)
  • 2 tbsp of olive oil (or any cooking oil)
  • 1/2 tbsp paprika
  • 1/2 tbsp garlic power
  • 1/2 tbsp salt
  • 1/3 cup of Paleo ketchup (if using tomato sauce, add more seasonings to for extra flavour)
  • 1/3 cup of water
  • 2 tbsp of arrowroot starch
  • 1/4 cup ghee

Steps:

  1. Preheat oven to 375 degrees. Peel and chop sweet potatoes into smaller chunks. Place on double boiler to steam to mash potatoes later on.

2. Place 1 tbsp of olive oil on pan with medium-high heat. Add onions, and when they become translucent (about 3 mins) add frozen mix of carrots and peas (another 5 mins) until tender. Toss in (2 cloves) garlic and cook until garlic becomes aromatic (2 mins)

3. Add ground beef, breaking it up into smaller pieces for easier cooking. Cook until brown (6-10 mins), and drain excess liquid to avoid an oily dishes. Leave 1 tbsp of oil in pan to avoid burning.

4. Add tomato paste or Paleo ketchup, water, seasonings, and mix well. Cook for 5-8mins until tomato paste and water has slightly dissipated.

5. Add arrowroot starch and mix well. Keep adding until you reach desired texture one tbsp at a time.Arrowroot starch thickens the meat mixture to hold the dish together. Once finished, remove the meat and fill pan. I used a 8×8 glass dish.

6. Remove sweet potatoes from steamer and mash well. Add 1/4 cup of ghee and 1 minced garlic clove. Mix well. Once finished, place mashed potatoes on top of meat and spread with spoon/spatula.

7. Bake for 30 mins, until top of Shepard’s pie develops a slight crust. Let chill, serve, and enjoy!! 🙂