Author - Dee

If you haven’t hugged yours, you’ll want to after this post!

Zucchinis are definitely one of the most versatile vegetables out there!  You can use it as “pasta”, “bread”, fries, shaved as a salad, in muffins, as pizza crust…the list goes on and on.  Don’t believe me?  Tonight’s dinner will prove it!

Coconut Curry Meatball Sandwich with Zucchini “Bread”

Meatballs

• ½ onion, diced
• ½ tomato, diced
• 4 cloves of garlic, minced
• 1 egg
• 2 tbsp coconut milk
• 2 tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 lb. of grass-fed ground beef

Zucchini “Bread” and Coconut Curry Sauce

• 4 very large zucchinis (1 per sandwich)
• 1 onion
• 1 tomato
• 3 cloves of garlic
• 1 can coconut milk (ONLY cream off top)
• 1 tsp sea salt
• 1 tsp curry powder
• lemon juice

Preheat oven to 350 degrees. Line two roasting trays with aluminum foil.

To make the meatballs, mix egg with your tomato, onion, garlic, salt, black pepper and coconut milk.  Add the beef and mix with your hands…go ahead and get dirty!  Make about 1 1/2 balls and place on your roasting tray.  When you fill up your tray, place it in the oven for about 20 minutes, or until they start to brown.  Then take your zucchinis and cut them in half lengthwise.  Take a spoon and carefully dig out a third of the “guts” on one half, and then only about half on the other.  Chop it up and add onion, tomato, garlic, salt, curry powder and add the coconut cream ONLY!  Mix everything together and pour it into the scooped out zucchinis.  Take your meatballs out of the oven and put the zucchinis in.  Bake them for 20 minutes uncovered, then cover with foil for another 10 minutes or so.  When you remove the zucchini, put some lemon juice on top.  Place your meatballs in the half that 1/3 was scooped out, and place the other zucchini half on top.  Slice in half and enjoy!

Recipes like this are fun!  You get to think outside of the box.  If you make it, take pictures and tweet me @paleyoblog!

“Stay open minded. Things aren’t always what they seem to be.”

Have you taken your vitamins today?  GOOD!

Today was an easy day as far as food prep goes.  For breakfast you had leftover balls, if you liked them.  I made myself some eggs.  Then for lunch, JAMBALAYA!  Yum.  Tonight’s dinner is Stuffed Bell Peppers…

I designed this 30 days to make it easy and enjoyable.  So far, the only thing I’m changing is the Breakfast Balls.

Here’s the recipe for tonight’s dinner:

Stuffed Bell Peppers

• 5 large bell peppers
• 1 TBSP coconut oil
• 1/2 large onion, diced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1 lb. ground turkey
• 1 large zucchini, halved and diced
• 3 TBSP tomato paste
• Freshly ground black pepper, to taste
• Fresh parsley, for garnish

Preheat the oven to 350. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel. Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, salt, and pepper and cook until turkey is browned. Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan. Remove the pan from heat and stir in the tomato paste. Place the peppers upright in the greased baking dish and spoon the meat mixture into the center of each. Bake for 15 minutes. Serve warm, garnished with chopped parsley.

“Being who you are is more important than being who others expect you to be.”

The balls for breakfast were not my favorite, but they were okay.  Tomorrow I am substituting the balls for some scrambled eggs.  Next time around I may do a change on that one.

Did anyone try it?  Did you like it?

Lunch tomorrow will be leftover jambalaya from today’s dinner.
Here’s the recipe for tonights dinner:

 Paleo Jambalaya

• 1 TBSP EVOO
• 16 oz. Andouille sausage, cut into smaller pieces
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 14.5-oz. can fire-roasted tomatoes
• 1 TBSP smoked paprika
• 1 tsp dried thyme
• 1 tsp cumin
• Cayenne pepper to your liking
• 3 cups chicken broth
• 1 large head of cauliflower, grated
• 1 lb. medium shrimp, peeled and deveined
• Salt and pepper
• Fresh cilantro, for garnish

Heat the EVOO in a pot. Add the Andouille sausages and cook for 4-5 minutes until lightly browned. Add the red and yellow peppers, garlic, onion; stir. Cook about 5 minutes, then stir in the tomatoes and spices. Pour in the chicken stock and bring to a boil, then turn the heat down and simmer for 20 minutes.

Meanwhile, chop the cauliflower into big pieces and grate into a bowl.  This is the substitution for the rice in traditional jambalaya.  Mix in the cauliflower “rice”(depending on how big your cauliflower is, you may not want to add the entire amount).  Simmer for 12-15 minutes until tender. Add the shrimp and cook everything for 5-7 minutes until the shrimp are opaque. Add salt and pepper, and garnish with fresh cilantro.

This was a delicious dinner!

“You say I dream too big.  I say you think too small.”