Dairy Free "Pizza" Paleo Bread Sticks With Red Sauce

So for those of you who love pizza (*Hint, *Hint, Thats me!) you seriously have to try these AMAZING paleo "pizza" bread sticks! I used heated organic pizza sauce for dipping, but there are variations to the dip part; Dip them in Ranch dressing (for those of you who are not dairy free), Pizza Sauce or Marinara Sauce, Pesto (My personal idol lol) or whatever else pleases your taste!

Recipe:

Paleo Pizza  Sticks

1 1/2 cups almond flour

2 teaspoons pizza seasoning, divided*

1/4 teaspoon garlic powder

1 teaspoon sea salt, divided

1 tablespoon bacon grease (ghee or coconut oil), melted

1 teaspoon honey (optional)

3 eggs, divided

2 tablespoons coconut flour

Instructions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together almond flour, 1 1/2 teaspoons pizza seasoning, garlic powder, 1/2 teaspoon sea salt, bacon grease (or ghee or coconut oil), and honey.

In a small bowl, whisk 2 eggs together.  Add egg mixture to the almond flour mix and stir to combined.  Add 1 tablespoon coconut flour and stir to combine.  Allow the mixture to sit for a minute and then add the other tablespoon of coconut flour and stir to combine.  The batter should be slightly sticky and easy to knead.

Make a ball of dough and on a large clean surface (I used a large cutting board) roll dough using finger tips to make a long rope.  I compare it to play with play dough with my kids and making a snake.  You want a long snake about 1/2 inch thick in diameter.  Carefully fold the long rope in half so you have two pieces in equal size.

Then carefully pinch the two tops together and start twisting the two pieces of dough together to make a twist.  If the dough starts to crack just use damp fingers and smooth out the cracks.

Place the pizza twists/sticks onto prepared baking sheet and place in preheated oven.  Bake for 10 minutes.

In a small bowl whisk 1 egg with 1 teaspoon water.  In another small little bowl add 1/2 teaspoon pizza seasoning and 1/2 teaspoon sea salt and mix to combine.

Remove the sticks from the oven and carefully turn them over.  The bottoms should be golden.  Then brush the tops of the sticks (which were the bottoms) with the egg wash and then sprinkle with the pizza seasoning/sea salt mix.

Increase the heat of oven to 375 degrees.

Place the pizza sticks back in the oven and bake for an additional 5 minutes.

Remove and allow the sticks to cool slightly before serving. 

P.s. - Dip them in Ranch dressing (for those of you who are not dairy free), Pizza Sauce or Marinara Sauce, Pesto (My personal idol lol) or whatever else pleases your taste!

Paleo Spaghetti Squash and Red Meat Sauce

Spaghetti squash with a well seasoned meat sauce is probably one of my favorite paleo meals! I've never been a huge fan of pasta or really spaghetti for that matter, but this taste wonderful and still gives you some healthy carbs that will keep you full (something that rarely happens to me, lol). Heres the recipe. Enjoy!

Spaghetti Squash and Meat Sauce 

(From Just a little pinch from my kitchen)

What You Need (Spaghetti Squash baked in the oven)

Ingredients
1 medium spaghetti squash (about 3 pounds)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon chopped herbs of your choosing (rosemary, basil, thyme, chives, dill), for serving
1 tablespoon butter, for serving

Equipment
Sharp chef's knife and cutting board
Medium-size roasting pan (or baking sheet)
Fork
Small serving bowl

Instructions

1. Cut the squash in half lengthwise with a sharp knife. Be careful, go slow, and cautiously slice the squash in half.

2. Scoop out and discard the seeds.

3. Preheat the oven to 375°F. Place squash halves cut side up on a heavy-bottomed roasting pan. Brush with olive oil and season with salt and pepper. You don't have to be too careful here: just slather, sprinkle, and it's ready!

4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.

5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.

6. Serve squash with a bit of butter and a teaspoon or so of your favorite fresh or dried herbs. Alternatively, see some of the recipes below for inspiration and more advanced ideas.

… Now for the meat sauce…

Red Meat Sauce

(From Just a little pinch from my kitchen)

Ingredients: 

      

• 1 lb. 80/20 ground beef OR 90/10 ground beef
• 1 6 oz. can tomato paste
• 6 oz. water
• 1 24 oz. jar tomato puree
• 5-6 cloves garlic, minced
• 1 tsp. powdered stevia 
• Pinch of dried oregano
• Pinch of onion powder
• Pinch of garlic powder
• Handful of fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
2. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
3. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
4. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
5. Serve hot over spaghetti Squash

Heres some super good pale BBQ sauce for this lovely 4th of July!

Ingredients

3 cloves garlic, peeled and whole

1/4 cup onion

26 ounces tomato sauce or crushed tomatoes

1/4 cup (1/2 stick) butter

2 Tablespoons organic yellow mustard

3 Tablespoons raw honey*

3 Tablespoons apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon chili powder

1/4-1/2 teaspoon cayenne powder (more or less for your spice level)

* If you want a sugar-free BBQ sauce, omit the raw honey or replace it with 1 teaspoon of Stevita stevia

Directions

• In a blender or food processor add the garlic cloves, quarter of an onion and tomato sauce. Blend until everything is completely mixed together, about 30 seconds
• Pour the tomato mixture  into a medium saucepan and turn the heat to medium. Add the butter and stir with a wooden spoon until melted
• Add the mustard, raw honey, and spices and mix until everything is combined. Put the cover on and bring to a light boil
• Once the sauce starts to bubble, turn the heat to low and simmer for 30-45 minutes (longer for a thicker sauce)
• Serve immediately or store in the refrigerator for 7 days and use on top of baked chicken or in any dish calling for BBQ sauce

Chia Seed Berry Smoothie

               2 tsp chia seeds 
             
               1 cup berry blast naked juice

               1/2 cup assorted frozen berries (I used blueberries
               and strawberries)

              A handful of spinich

               2 tbsp water


Blend together in a vitamix or a blender until smooth. (you may have to add additional water to make it less chunky if you prefer.)








IT'S SO GOOD AND HEALTHY 2!
I usually drink this for breakfast because chia seeds contain protein, and then I add an additional protein/carb. This way you can get down the protein in chia seeds while getting a good serving of fruits and a few vegetables. Enjoy!









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Cocoanut Water and Fresh Fruit Popsicles

So Easy… So Delicious… So healthy!

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Clean Eating- Easy Paleo Recipes

Um… YUM! Zesty Quinoa Salad full of nutrients, fresh veggies, and a little kick! Taste identical to a chipotle burrito bowl! I LOVE this recipe. I would eat this on a paleo diet even though it contains quinoa.


http://allrecipes.com/recipe/zesty-quinoa-salad/