The Paleo Kids Cookbook Review: Grain-Free Pasta and more!

Paleo Pasta (Cassava Flour)

I try not to get too ambitious with post-gym meals. Usually ambitious meals involve more time which means we have to eat even later (as it is, getting home after going to the gym in the evening puts us at a late meal time). But sometimes, inspiration strikes and you just can't shake it. That's what happened when the The Paleo Kids Cookbook by Jennifer of Predominantly Paleo came in the mail. (The same thing happened when her last book arrived in my mail box, and I decided to make my first ever Babka. I'm beginning to notice a pattern...)

Paleo Pasta (Cassava Flour)

I immediately tagged this recipe, because even though I have never made any type of homemade pasta before, Jennifer's recipe made it look easy-- just the intro to pasta making I needed. 4 ingredients plus water for boiling the pasta once it's made? Better yet, I already have all of the ingredients? Let's do this thing! 

Paleo Pasta (Cassava Flour)

I paired the pasta with a homemade bolognese sauce, and steamed some zucchini and summer squash as a side. This meal was totally worth the effort, and I had fun making it too. 

The next morning, I made Jennifer's applesauce from the same cookbook, and was wowed again, even with something as simple as applesauce! This one's a keeper. (Applesauce pic below the recipe!)

Jennifer's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do!   

Homemade Grain-Free Pasta

Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

Cassava flour serves in place of flour in this homemade classic pasta recipe from The Paleo Kids Cookbook.

Serves: 2   |    Total Time:



Ingredients:

  • 8 cups water
  • 1 cup cassava flour (not tapioca starch)
  • 2-3 pastured eggs
  • 3-4 tablespoons cooking fat (olive oil, avocado oil, ghee)
  • 1/2 teaspoon or more sea salt
  • Optional: 1 tablespoon psyllium husk (NOTE: I did not use this, as it was marked optional, and still had great success!)

Directions:

  1. Bring 8 cups of water to a boil on the stovetop over high heat (add a pinch of salt in desired)
  2. Combine remaining ingredients in a mixing bowl. Using your hands, knead into a ball of dough. It should feel dense and glutinous once combined thoroughly. Use a bit of cassava flour to lightly dust an area to roll out your ball of dough. Roll out the dough with a rolling pin to desired thickness. Using a pizza cutter or straight-edged knife, slide your noodles as fat or thin as you like. Transfer them to the boiling water and let them cook until they float, just a few minutes. Using a slotted spoon, remove them from the water and transfer them to a strainer. Serve with desired sauce.
  3. I served these noodles with a basic homemade bolognese sauce and it was delicious! Jennifer also includes instructions on how to shape macaroni noodles if desired.

Paleo Applesauce
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Twice Baked Spaghetti Squash with Sausage & Sun Dried Tomatoes

Spaghetti squash with sausage & sun dried tomatoes paleo

The car vibrates around me as music rolls low and steady from the speakers. After five days of camping, there is nothing I want more than a hot shower, a meal cooked on a real stove, and my own soft pillow. That is, aside from staying forever, but I know that’s not possible, for all long weekends must come to an end. 

Spaghetti squash with sausage & sun dried tomatoes paleo

Somehow, despite assigning each night’s meal to a different person, we ended eating tacos every evening. Don’t get me wrong, tacos are amazing—breakfast tacos, fish tacos, chicken tacos, beef tacos, veggie tacos. I’m all about it. Tonight however, I’m looking forward to just about anything else—something hearty and warm. something cheesy and meaty. Something with a spice other than New Mexican Chile Powder, and an herb other than cilantro. We’ll eat it off of clean plates and we’ll use real silverware. We’ll remember that we usually eat dinner in proper chairs, and instead of building a fire we’ll watch a movie. 

To dining at home! 

Spaghetti squash with sausage & sun dried tomatoes paleo
Spaghetti squash with sausage & sun dried tomatoes paleo

Twice Baked Spaghetti Squash with Sausage & Sun Dried Tomatoes

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Spaghetti squash is baked with sun-dried tomatoes and Italian sausage.

Serves: 4   |    Total Time:



Ingredients:

  • 1 medium spaghetti squash
  • 1/2 cup sun dried-tomatoes
  • Salt & pepper
  • 1 cup cooked Italian sausage crumbles
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary

Directions:

  1. Slice the spaghetti squash in half, and remove the seeds and discard. Steam the squash until tender (I use an Instant Pot by filling the pot with 1-inch of water and a steaming basket. You can also cook the squash on the stove in a large pot—fill with 2 inches of water, bring to a boil, and cook for 20 to 25 minutes). Once tender, remove from pot.
  2. Using a fork, pulling flesh from the spaghetti squash and place in bowl. Mix squash with son-dried tomatoes, sausage crumbles, oregano, thyme, rosemary, and a dash of salt and pepper. Add half of cheese.
  3. Spoon filling back into the shells of the spaghetti squash, and top with the cheese. Place squash halves on cookie sheet and place in over on low broil. Cook until cheese is bubbling. Remove from oven and allow to cool 5 minutes before serving.

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Paleo Spicy Sesame Zoodles with Salmon

After my blog post about leading with your Why, I felt like I should follow with a sort of ode to vegetables. If moving others to healthier eating habits is my Why, then getting you to look at a bowl of vegetables and think, "Gimme!" is my objective. Since I got super worked up about this bowl of vegetables, I really wanted to share it with you. Besides, it was inspired from a meal I used to make while living in my first college apartment and totally hit the mark. I ate this for multiple days in a row and am still thinking "More please!" 

When I was a Sophomore in college, I moved into my first apartment. I had one of the best roommates ever. I cooked a lot. My parents supplied my kitchen with two Food Processors and a Immersion Blender. Making dinner was my favorite study break. Clearly, not much has changed. 

Still, one of my favorite meals was a total "hack". It was easy to make, super cheap, and amazingly delicious. It was Spicy Sesame Noodles. Good cold or warm, those noodles stuck in my memory. 

This version of that recipe has been reworked, sans pasta, so that I can enjoy that same dish, while getting some real nutrients! Number one reason why I love sitting down to a big bowl of veggies: I finish my meal feeling strong. 

Zucchini noodles are not always the perfect replacement for pasta, but in this dish I found them quite satisfying. Since the spicy sesame sauce is good warm or cold, I left the noodles raw, which gave them an "al dente" texture. With a few crunchy broccoli florets, this dish is almost like a salad but tastes like so, so much more. My favorite way to eat it is with Salmon on top. Grilled or roasted salmon would work great, but canned salmon is cheaper and makes for a quick lunch! 

What is your "power fuel"? What things make you feel strong?

Paleo Spicy Sesame Zoodles with Salmon

Published February 5, 2019 by
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Serves: 2   |    Active Time: 10 minutes



Ingredients:

  • 1/4 cup soy sauce
  • 1 teaspoon fresh ginger, minced
  • 1 cloves garlic, minced
  • 1 teaspoon red pepper flakes (more if you like spicy)
  • 2 tablespoons toasted sesame oil 
  • 1 tablespoon honey or maple syrup
  • 2 medium-sized zucchini 
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup broccoli florets 
  • 2 six-ounce cans of salmon 
  • For garnish: minced green onion or cilantro

  • Directions:

    1. In a small sauce pan, combine the soy sauce, ginger, garlic, red pepper flakes, sesame oil, and honey. Bring to a simmer over low heat, stirring occasionally to help the honey dissolve. Continue to allow this to simmer. The sauce will reduce a bit, and the flavors of the garlic, ginger and chili will infuse with the soy sauce.
    2. Spiralize the zucchini (I use this spiralizer (affiliate link)). You can also use a vegetable peeler or julienne the zucchini). Divide the prepared zucchini into serving bowls.
    3. Remove the sauce from the stove. Whisk it one last time and pour it over the zucchini noodles. Add the sesame seeds, and toss everything gently to coat it with the sauce. Cut the broccoli florets into bite-sized pieces, and arrange them over the noodles.
    4. Drain the canned salmon, and break up the meat with a fork before adding it to the top of each dish. Sprinkle with sesame seeds,  red pepper flakes, and green onion/cilantro. Serve. 

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