Crock-pot Paleo Minestrone Soup

The days are getting shorter and cooler which calls for hot soups, leggings and slipper boots.Three of my favorite things about fall. There are plenty of others but these are the top 3!

I am a huge fan of minestrone soup but have a hard eating pasta so I love this verision of minestrone soup. It’s hearty and warms ya to the bones. Best part- it goes in the crock-pot.

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What You’ll Need:

1 Sweet Potato – diced (I left the skin on but you can peel)

1 Cup Carrots- diced

1 Medium Onion – diced

1 Zucchini – diced

1 Yellow Squash – diced

 2 Cloves of Garlic – minced

32oz Vegetable Broth

2- 14 oz cans of diced tomatoes

1/2 cup Frozen Spinach

2 Bay Leaves

2 tsp Oregano

1 tsp Basil

1 tsp Parsley

1/4 tsp Cayenne Pepper

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1 pound Grass Fed Beef

What To Do:

Chop up your veggies and place in your crock-pot

Pour vegetable broth on top

Add diced tomatoes

Add frozen spinach and spices

Stir everything together and place bay leaves on top

Cook on low for 8 hours

At 7 hours cook ground beef and add to the crock-pot

Remove bay leaves before serving

Eat and enjoy

Like pasta? Simply add a small pasta like Acini Di Pepe or Ditalini to crock-pot 30 minutes prior to serving!

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Primal Pepperoni Pizza Casserole

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I made this over the weekend for my mom, aunts, and friends. We have an annual garage sale and I offered to cook a lunch. I wanted to try and remain semi healthy and when I found this recipe I instantly knew it needed to be made. It went over so incredibly well, that I will be making it next week on vacation. My picky brother even liked  it, he actually finished all the leftovers. Hahaha.

(Sorry about the picture. Usually I would have it plated, but like I said it went quickly. 🙂 )

What You’ll Need:

1 lb grass fed ground beef

8 oz of pepperoni

2 cups of your favorite pasta sauce (I use Wegmans’s Organic Grandpa Goes Vegetarian- no added sugars)

4 cloves of garlic

1 small onion

1 tsp oregano

1 tsp italian seasoning (Not in orginal recipe- I added)

1 tsp sea salt

1 tsp fresh cracked pepper

2 eggs

1/2 cup mozzerella cheese (Not in orginal recipe- I added)

Couple shakes of parm cheese (Not in orginal recipe- I added)

4 cups of roasted spaghetti squash noodles

What To Do:

Roast the spaghetti squash: cut the spaghetti squash in half and scrape out the seeds, place face down on a baking sheet lined with parchment paper. Drizzle 2-3 tablespoons around the edges of the spaghetti sqaush and roast in a 375 degree oven for 30-40. When done, remove from oven, let cool and use a fork to scrape out the noodles.
Preheat oven to 400 degrees.

In a large skillet over medium heat, saute the ground beef, ½ of the pepperoni, onion, and garlic.

As the ground meat cooks, sprinkle in the seasonings. Taste (when cooked!) and add more to your liking if necessary.

In a large bowl, mix the warm beef mixture, spaghetti sauce, squash threads, eggs, and cheese of choice.

Place into a greased casserole dish ( I used a 9 X 9).

Top with the remaining pepperoni and a sprinkling of cheese.

Bake for 30 minutes, or until golden and bubbly.

 

Recipe was found at:

Paleo Pepperoni Pizza Casserole