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!



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.

Greek “Pasta” Salad

This is a super easy, great-tasting, quick meal that can easily be thrown together.  It one of my favorite ways to use leftover chicken.



2 zucchinis

2-3 boneless, skinless chicken breast

juice of 1 lemon

1 teaspoon minced garlic

Greek olives

1 tablespoon feta (Whole30–leave this out)

chopped basil

Tessamae’s lemon garlic salad dressing (available at Whole Foods or online)

salt and pepper to taste


Using a julienne peeler, make your zoodles.  Just scrape the peeler down the zucchini and the the zucchini will take on the appearance of noodles.


Prepare the chicken however you like.  I put 3 chicken breasts in a slow cooker, added 1 tablespoon of lemon juice and 1 teaspoon of minced garlic and cooked on high for 4 hours.

Combine the zoodles, chicken, olives, feta, basil in a bowl and drizzle with Tessamae’s lemon garlic dressing.

Twofer Tacos

I have always loved Taco Bell.  How much exactly?  Enough to convince an employee to allow me to operate the drive-thru one night (…or early morning).


I even love Taco Bell enough to use their taco seasoning when cooking at home.  Now, I’m not a nutritionist nor an expert on reading food labels.  However, a recent Google search allowed me to take a peek at what is actually in this seasoning.  Some of the lesser appetizing ingredients included artificial sweetener and …sand (appearing under the alias of silicon dioxide).

This led me to make my own taco seasoning using several spices that I had on hand.  The end result was quick and delicious.  I don’t know that I can confidently say I have ended things with Taco Bell for good, but I can say that I now read labels and follow one simple rule.  If there are ingredients that I cannot easily identify or pronounce, I don’t buy it.

Taco Salad (for B&P)

2 tbs. cumin

1 tbs. chili powder

1 tsp. kosher salt

1 tsp. garlic salt

1/2 tsp. onion powder

1/2 tsp. paprika

1/4 tsp. cayenne

1 lb. grass-fed ground beef

1 mango, cubed

1 bell pepper, diced

1 avocado, cubed

1/3 cup grape tomatoes, halved

spinach leaves

1/3 cup EVOO

1 lime

cilantro (optional, garnish)

salt and pepper to taste


Combine the spices in a small bowl.

photo 4-1

Add the spices to the ground beef.

photo 3-2

Brown the meat in a skillet over Medium heat until cooked.

Put the spinach in a large salad bowl and add the meat, mango, avocado, tomatoes and bell pepper.

Drizzle the olive oil and squeeze the juice of one lime over the salad.

Toss and serve!


While I have you here I thought I’d share another very quick way to use this taco meat.  This is really a non-recipe and it involves two of my favorite shortcut ingredients.

Shortcut #1: Mango Salsa with Tomato (Conventional) (pre-made from Whole Foods)

According to the label on this salsa it contains: mango, onion, tomato, cilantro, fresh hot peppers, salt, and lime juice.

Shortcut #2: Guacamole (Traditional) (pre-made from Whole Foods)

According to the label this guacamole contains: avocado onion, tomato, fresh hot chile pepper, cilantro, fresh lime juice, and salt.

Shortcut Paleo Tacos


Taco meat

Bibb lettuce

Whole Foods mango salsa with tomato

Whole Foods guacamole


Place meat, salsa, and guacamole on lettuce leaves