Cooking Demo – Paleo Spaghetti & Baked Green Beans

img_9193

First – a big thank you to Manimal Wear for sending me one of their promo t-shirts.  I was able to give the shirt a test run yesterday and wore it out and about with the boys and during my workout.  I’m sure I’ll be purchasing a couple more once the product has launched.

Ok, on to the food!! This demo is a great example of just how easy this whole “paleo thing” can be.  I was seriously hungry when we taped this demo and was very grateful for the 10 min prep and 20 minute cook.  Quick tip – the “zucchini pasta” is extremely versatile and can be topped or paired with just about any protein source and kids tend to  love it.  I hope you all enjoy!

Paleo Spaghetti

Pasta

5 zucchini squash – cut long way with a mandoline slicer or potato pealer

Meat Sauce

2 lbs grass fed ground beef

2 tsp sea salt

1/2 tbsp garlic powder

2 tbsp dried basil

dash or two of cayenne pepper

1 bay leaf

splash of red wine

3 heirloom tomatoes

1/2 red onion

3-4 garlic cloves

1/2 cup italian parsley

3 tbsp fresh rosemary

Brown the meat in a large soup pan.  While meat is browning, combine the onion, parsely, and rosemary in a food processor.  Process on low for about 15 seconds.  Add the tomatoes and pulse about 7-10 times or until the tomatoes are broken down but still chunky.  Once the meat is cooked through, add all of the dry spices and mix well.  Add the tomato sauce from the food processor, the bay leaf, and the red wine, mix well and bring to a simmer.  Simmer for 20 min.

For the “pasta” bring about 10-12 cups of water to a boil in another large soup pan. Add the thinly sliced zucchini to the boiling water.  Cook for 3 minutes and drain.

Serve the spaghetti sauce over the cooked zucchini pasta.

Baked Green Beans

1/2 lb green beans trimmed and snapped in half

1/4 cup olive oil

sea salt and black pepper to taste.

Preheat oven to 425.  Line a cookie sheet with tin foil.  Toss the green beans in the olive oil, salt and pepper.  Spread the green beans evenly on the cookie sheet and bake for 20 minutes.  If you put the beans in the oven as soon as your sauce starts to simmer, both will be done at the same time!

[nggallery id=97]

Comments

  1. Deanna says

    Maybe because I am far away but my You Tube spinner just keeps spinning :-( also it shows the length of the video as 0:00. I wanted to see you cooking :-) GREAT idea though!

    • Sarah says

      Hmmm, Deanna – not sure what’s up – I just checked the you tube video and worked ok for me!! Miss you!!!

  2. Deb says

    Hello again, this sounds great. Can you clarify for me, I thought beans (including green beans) were Paleo non-nos.

    Thank you for all the great ideas!

    • Sarah says

      Hey Deb! Yes, you are correct – beans (legumes) should not be consumed on the paleo diet due to the high lectin content – which is a gut irritant and can cause problems similar to the problems caused by grains. The good news about green beans is that they are very low in lectins and do not tend to cause the problems that their cousin legumes do such as pinto beans, black beans, etc. Green beans are actually very nutritious, full of some great antioxidants, have a low glycemic load, and are yummy too! Here’s a link to one of Robb Wolf’s podcast in which he discusses green beans and why it’s ok that we eat them. http://robbwolf.com/2010/01/26/the-paleolithic-solution-episode-12/

  3. Liz N says

    Sarah, I love your cooking demo’s. Keep them coming. I especially love that you incorporate your kids into the videos. Such great testimony that eating Paleo can be something the family can enjoy together!

  4. Ivy says

    Your kiddos are adorable. Great demo. This is something I make frequently in the winter, but I typically use spaghetti squash for the “spaghetti.” It cooks perfectly in the microwave. Just puncture with a knife in several places and cook for about 10-13 minutes on high, turning two or three times during the process.

  5. Katie says

    Hey.. Loving the videos!! Hope you will keep going with them! :) Thanks for everything you have done. Changing one life at a time.

  6. says

    Loved you demo as always. I was hoping someone would show a substitute for the spaghetti squash. I never thought of zucchini this is great and your recipe for sauce sounds really good. Will try those green beans too if I can find good ones here.

  7. Alesha says

    We usually make this dish with spaghetti squash too. I can’t wait to try it with zucchini. I’m on my second day of Paleo and I appreciate all of your suggestions in you blog – you make it seem really easy! :)

  8. says

    Awesome substitute for spaghetti squash! I’m digging your videos and subscribed to your channel on YouTube; can’t wait for more videos!

    All the best,

    Travis

  9. says

    Love your blog, Robb Wolf and all things paleo! It has changed my life and my family’s (husband and 2 kids) for the better, forever. My daughter has Type 1 and it has given us such a good base to work from.

    As another option, I like to use broccoli slaw in place of pasta.

  10. Susan says

    Hi Sarah. I love your recipe ideas and have used so many of them! I see occasionally use “un”paleo foods in them like the green beans..such a rebel ;) I’ve been doing a little research on Quinoa lately because even though most people use it like a grain, isn’t it more like a really tiny vegetable, kind of like a turnip? What is your take on it?

  11. says

    Hi Sarah. I just found your blog today, thanks for posting your experiences. I started the Paleo Diet this year, and the results have been amazing. I’m constantly looking for recipes, so I’ll check your entire archives soon. I was also wondering about the green beans, but I see your point that not all legumes are created equal. My feeling is, if you can eat it raw, it’s probably okay, due to the low toxins. But I’m not so sure about the red wine or the sea salt. Salt is salt, no matter where it comes from, your body breaks it down exactly the same way if it’s sea salt, or table salt. And red wine is fermented, another no-no from what I understand about the diet. But I guess if you’re going to cheat a little, a good way to cheat is red wine. :)

    Anyway, can’t wait to try the zucchini as a pasta. I experimented with it a little but screwed it up, but I’m gonna have another go at it soon. Of course, if I use any of your recipes, I’ll be thrilled to put a link to your page! If you get a chance, check out my blog, I came up with some great paleo recipes like Apple Pie! Take care. http://cookingcaveman.tumblr.com/

    • Sarah says

      HI Jeff,
      sorry it took me so long to approve your comment – it was sent to my spam for some reason! I’ll check out your blog now. Funny you mention my use of sea salt and wine in the recipe – I’ll be doing a blog post soon on – What Is Paleo Anyway??

  12. says

    This was super delicious. I added some additional veggies to the sauce and had leftovers for breakfast. I think this will be a weekly meal as it satisified me as well as my husband and two teens. Thanks for all the great recipes. I am here weekly looking for new recipes as I make my grocery list.

  13. Jen says

    Sarah-

    Just prepared and enjoyed my first Paleo meal (loved the zucchini noodle spaghetti and the green beans). I’m a beginner at crossfit and love it, but really need to address my eating for weight loss. Hoping I can stick to it with help from your great looking recipes.

  14. Susan says

    I recently bought a vegetable spiral slicer that zaps zucchini or yellow squash or other vegetables into noodles, spaghetti, or angel hair “pasta” in a jiffy. I took a picture to show friends and they couldn’t believe it wasn’t pasta. Very fun and yummy. It’s a nice change from spaghetti squash or by trying to slice things by hand. I did some research and got this one from Amazon. Check out some demos on youtube as well. (http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1287623773&sr=8-1)

  15. Digby says

    Eggplant also makes a good spaghetti/noodle substitute. Slice in 1/4-1/2 inch slices (long or short); soak in salted water for 10-15 min, drain. I put the drained eggplant in a bowl and pour on oil oil to coat, then saute 2-3 min.

  16. says

    Tried the zucchini noodles for the first time a couple nights ago and I love how fast they cook. I was surprised at how well they scoop up my tasty tomato sauce and meatballs too :)

    Tonight I’m gonna try cabbage noodles with slow cooker mango chicken curry… Thanks for sharing this recipe, it’s a nice change from spaghetti squash.

  17. Emily C says

    I made this dish last night, and we loved it! We had tons of meat sauce left over, so tonight I filled portobello caps with the meat sauce (rubbed crushed garlic in them first), then criss-crossed the leftover zucchini over the top. Dabbed the top with a little olive oil, then baked at 350 for 30 minutes. Delicious!

    My boyfriend really wants the sauce to be more tomato-y, so tomorrow night we’re going to add some diced tomatoes and tomato paste to have a marinara, maybe with eggplant?

    I can’t wait to get to this recipe again when heirloom tomatoes are in season!

  18. Shelly says

    I made this tonight for the family. I’m glad I did. It was absolutely delicious!!! The only thing I changed on the recipe was the tomatoes. I used three red tomatoes. I loved it. It tasted very fresh!! The green beans were amazing too. Definitely will be eating the leftovers for lunch tomorrow and will be making this again. Thanks Sarah!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>