i kale about you so much

Show some love to the one you are with by feeding them a healthy meal that fills them up without weighing them down. Look beyond red meat and wheat pasta and check out your local grocery store’s healthy living aisle with your favorite mealtime staples substituted with different ingredients that give you the same great taste, without the nutrient waste. My mom found a new brand of dried pasta made from sweet corn, squash and carrots to give you a #glutenfree and #paleo meal that the entire family will love. I love to make zucchini pasta, but Trey thinks the fresh vegetable texture is not comparable to real spaghetti. Now with this new dried paleo pasta in my cupboard, I can fold in ground turkey and garden, fresh kale to let everyone in my family know that #ikaleaboutthemsomuch and praise my delicious, paleo dish.

Dried Vegetable Pasta with Turkey and Kale

1 box of dried vegetable spaghetti

1 lb. ground turkey

1/c c kale, chopped

1 sweet bulb onion, diced

1 clove of garlic, minced

2 Tbsp. EVOO

1/2  c dairy-free French onion dip

Kosher salt to taste

Black pepper to taste

1. In a medium saucepan, sauté  onion and garlic in EVOO until tender. Brown turkey and season with salt and pepper.

2. In a large saucepan, bring water to a boil. Cook pasta until tender and drain. Set aside.

3. Combine onion dip and drained pasta in medium saucepan with ground turkey. Fold in kale.

 

 

paleo pasta

New year, new resolutions. I usually don’t jump the trend train and throw everything out of my cupboard that doesn’t have GF next to it or decide to live a vegan lifestyle, but for 2014, I was inspired to go Paleo. What’s Paleo? Basically sans all grains, dairy and legumes to focus on meat and veggies. Why? To go back to simpler times and to see if processed foods really are as bad for you as they say (but that’s why they are so delicious, right?). So far, so good. I have had more energy than ever before for my high-intensty spin class, I haven’t had a desire to snack and that nagging Texas cold finally seemed to pass. I packed up my new Williams-Sonoma paderno spiralizer, a sack of zucchini and a bottle of Cab for a different kind of date night dish.

Paleo Spaghetti

4 zucchinis, peeled

1 lb. ground beef

1 sweet bulb onion, chopped

1 clove of garlic, minced

1 c baby bella mushrooms, chopped

1 Tbsp. EVOO

Salt to taste

Pepper to taste

Tomato Sauce

1. In a medium-hot pan, saute garlic and onion in EVOO until tender. Brown ground beef. Add mushrooms, salt and pepper and continue to sauté for 2-3 minutes. Add tomato sauce and let simmer for one hour.

2. Using a spiralizer or potato peeler, shoestring zucchini into “noodles”.

3. Bring a pot of water to a boil and cooked zucchini noodles for 3-4 minutes. Drain. Serve sauce on top of paleo spaghetti.