I made a goal this week of making some wonderful mexican meals and since we are now done with the week, I can officially say that it was a huge success. The biggest success of the week? My enchiladas and rice. This meal was packed full of amazing flavors, textures and spices. It was perfection on my paleo plate. And of course, the “Whole Family” loved it.
The “Whole Family” loves spaghetti, but none of us are big on the various varieties of “pretend” noodles. So…. we came up a spaghetti sauce recipe that is so thick and hearty and filling and meaty that we don’t need noodles. It’s just that good.
Here’s what you need:
1-2 pounds grass-fed ground beef (depending on how ‘meaty’ you want it)
4 large cans of crushed tomatoes (with “naturally-derived” citric acid)
3 carrots: grate the whole carrots and then roughly chop. They should be very thin, bite-size pieces.
1 sweet potato: grate the entire sweet potato and then roughly chop like the carrot. This should also be very thin, bite-size pieces.
1 onion, diced
3 rosemary sprigs, roughly chopped
1 tbsp thyme
1 tbsp oregano
1 tbsp garlic powder
I have a new favorite. A new comfort food. A new quick and easy dinner that I am going to be making again and again. I call it: Meatloaf “Cake”. Why cake? Because it has frosting!!!
I didn’t grow up eating meatloaf. I grew up in a Mexican household so fajitas and rice were more of the norm that the southern meatloaf. I can actually remember my first time trying meatloaf, it was when I was 20.
I got my first job in New Orleans at the Palace Cafe as a hostess. It was a great job with some great perks. We were right on the main street downtown, Canal St, and smack dab in the middle of Mardi Gras parade route central, which was a lot of fun. The best part? We got to eat the food! Every day before the restaurant opened everyone came together and ate dinner for a dollar. Yes, I said that right. A dollar!!! No, it wasn’t the same food they serve and charge an arm and a leg for, but it was still utterly delicious.
Well, one day the meal was meatloaf. The name “meatloaf” kind of turns me off, not sure why, it just does, so I almost thought about skipping dinner that night. But alas, I am nothing if not a good sport, so I tried it. And then just to be sure, I tried it again. And again. You get the picture. It was really, really good!
I must confess, I haven’t had it since but I do have fond memories of my Palace Cafe meatloaf. Unfortunately, at this point in my life, knowing what I know now about how wheat affects my body, I would have to pass on the meatloaf, however much it hurts. Or do I…..?
What is a girl to do who is craving some yummy meatloaf that is also Whole30 approved? She gets the creative juices flowing, pre-heats the oven, and gets elbow deep in grass-fed ground beef.
The results? Pure yummy “cake” goodness…..
This spaghetti sauce is so good! My kids loved it and ate it by the bowl full! We made it the first night with spaghetti squash but the second night we ate it all by itself and it was delicious. I borrowed this recipe from my good friend, Giada, and made a few tweaks.
If you have a busy day this recipe would also work wonderfully in your crockpot. Just put it on low all day. Perfect for a cold night. Hope you enjoy it!
4 tsp olive oil
2 tsp salt
basil, oregano, rosemary, garlic powder, herbs do provence
1. Preheat oven to 400 degrees
5. Take the crust out after it is slightly browned, and smear it with as much sauce as you like.