Spaghetti Squash with Meat Sauce

I owe a big thanks to my old friend, Katie, for introducing me to the Paleo lifestyle.  It was through social media, namely Facebook and Instagram, that I would find myself salivating at her pictures and recipes.  One day I finally messaged her with some questions, bought the book It Starts with Food, and the rest is history.  Her blog, The Daily Diehl, continues to be a great source for Paleo inspiration and recipes and I encourage you to check it out for some new ideas.  Her recipe for spaghetti squash with ground turkey meat (found here) is what inspired this post.




1 spaghetti squash

1 lb. grass-fed beef

1 28 oz. can Hunt’s tomato sauce (no salt added)

1 cup diced onion

3 cloves garlic

1/2 cup chopped mushrooms

1 tablespoon chopped basil

1 tablespoon olive oil

Salt and pepper, to taste


Prepare your spaghetti squash.  Click here to see how.

Sauté your onion, garlic, and mushrooms in olive oil over medium-low heat, until onions become transparent.

Add grass-fed ground beef and allow to cook through.

Add tomato sauce and basil and allow to cook for about 5-10 minutes, then bring to a simmer.


Combine the sauce and spaghetti squash, add salt and pepper to taste, and enjoy!



BLT Bites

Who doesn’t love a BLT?  Sometimes it can be hard going to parties because there are so many tempting non-Paleo foods around.  To avoid this, I brought these BLT Bites (recipe adapted from Stupid Easy Paleo) to a Fourth of July BBQ and they were gone within minutes!  These were a little bit time consuming, but the final product was pretty amazing.


*Recipe adapted from Stupid Easy Paleo, BLT Bites, click here for original post.


10-12 pieces of bacon (I used Applegate Farms, look for nitrate-free/uncured, sugar-free if Whole30)

Coconut oil

Grape tomatoes

Romaine lettuce, chopped

Paleo mayo, to top

*2 mini-muffin tins


Prepare Paleo mayo ahead.

Preheat oven to 350˚F.  Line a baking sheet with foil.

Use coconut oil to grease the inside of one mini-muffin tin and the outside of the other.  The bacon will eventually be cooked into little cups using these as molds.

Place one muffin tin face-down.

Cut each strip of bacon into thirds and criss-cross the pieces over the cups.  (You might choose to cut the strips in half, instead).  It should look like the picture below.

photo 1

Place the other muffin tin on top and press down firmly.

photo 3

Put the muffin tins on the cookie sheet and bake in the oven.  Note: The original recipe suggests baking for 20-25 min., then removing the top muffin tin and cooking for an additional 5 min..  I had to cook mine for closer to 45 min..  I’m not sure if this was because of the bacon, my oven, or something else, but I suggest starting baking for 20-25 min., then adding additional time as needed while monitoring them closely.  When you decide they are ready, remove from the oven.

photo 2

Chop up romaine lettuce and add some to each bacon cup.


Cut grape tomatoes in half and place one on each cup.

Top with Paleo mayo. Enjoy!

Berry Doodle Dandy with Coconut Cream

Do your paleolithic forefathers proud with this quick and festive July 4th dessert!

It’s important to use coconut milk that has been refrigerated overnight (Thai Kitchen is the brand I prefer). You can serve as shown, or use the coconut cream as more of a dip for the berries.  Enjoy!

Fourth of July Dessert


Strawberries, sliced


1 can coconut milk (use regular, not lite)

1 tablespoon vanilla extract

1 1/2 tablespoons raw honey


Open the coconut milk.  The cream should have separated from the clear liquid in the can.  Spoon the cream into a mixing bowl.  The remaining liquid can be saved for various drinks and/or other recipes if you like.

Add the vanilla and raw honey.

Use an electric mixer to whip the ingredients on high until it begins to thicken.  I used a Kitchenaid stand mixer, though I think a handheld mixer would work well, too.

Serve immediately or refrigerate until needed.