Posts Tagged ‘Comfort Food’

Veggies & Bison over Lentil Pasta – YUMMMM!!!

My hubs found this green lentil “pasta” at Costco.  The ONLY ingredient is LENTILS!!  I covered the ziti with a bison & veggie sauce & topped it all with avocado.  A warm and satisfying meal!!!

Lentil pasta (when I cook it I use a dab of olive oil & sea salt)
1lb bison (or ground chicken / turkey / beef)
1 onion
Garlic – as desired
1/2 stalk celery
6 large carrots
6-8 mushrooms
Pinenuts – as desired
Coconut oil
Salt / pepper – as desired
Basil (I used organic dried)
Parsley (I used organic dried)

Cook the lentil pasta, strain & set aside.  In meantime put coconut oil into your pan and sauté the onion, garlic, carrots & celery.  Saute until soft adding a bunch of salt & pepper.  Add bison & brown.  Add chopped mushrooms, basil, parsley & pinenuts.  Simmer everything together (put a lid on it and keep stove low).  Serve the meat sauce over the pasta with avocado on top.

ENJOY!  (PS. this makes for great lunch leftovers!)

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Paleo Comfort Noodles


2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste


1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.

Thanks to “The Clothes Make the Girl” for the great comfort food recipe!!

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Spicy Lentils with Sweet Potatoes & Kale

Spicy Lentils with Sweet Potatoes and Kale

serves 2-3


1/2 cup green lentils

1/2 large carrot, peeled and small diced

1/4 cup small diced onion

1 tsp garlic,

1 stalk celery, small diced

1 bunch lacinato kale, chopped

1 bay leaf

2 sprigs fresh rosemary

1 serrano pepper

1/4 tsp sea salt (or, to taste)

1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes

2 tsp cooking oil

3 cups vegetable (or chicken) stock


Heat the oil in a medium sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.

Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.

Season with salt to taste and remove the bay leave, chile pepper and rosemary sprigs before serving. Serve with crusty bread.


45 minutes

Thank you to Eat, Live, Run for this great recipe!

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