Roasted Miso Mushroom & Sweet Potato

Roasted Miso Mushroom & Sweet Potato

Still looking for a last minute side dish for your Thanksgiving dinner? Look no further than this sweet and savory Roasted Miso Mushroom & Sweet Potato recipe.

Roasted Miso Mushroom & Sweet Potato

Awhile back my wife and I discovered a restaurant around us called Urban Plates. They have fresh sautéed and roasted side dishes, salads, soups and pastured meats. The food is delicious, but one side dish stuck out to me that they made that was absolutely delicious: Miso Mushroom Sweet Potato Sauté. I looked everywhere online to find their recipe or ingredients but I couldn’t find anything concrete. So I checked out this recipe and this recipe for some guidelines on cooking with miso, so that I didn’t add to much.

Miso

If you’re wondering if miso is Paleo or Primal, rest assured that even though it’s soy – it’s fermented soy – which changes things a bit. When soy is fermented it goes from harmful to less harmful/beneficial for your body. Read more about the benefits of fermented soy here and here.

Before the oven
Before the oven

After the oven
After the oven

Roasted Miso Mushroom & Sweet Potato
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Ingredients
  1. 2 sweet potatoes
  2. 8oz mushrooms
  3. 1T butter
  4. 1T olive oil
  5. 1T miso
  6. Salt pepper
  7. 1 minced garlic clove
  8. 1t chopped parsley
Instructions
  1. Heat your oven to 425.
  2. Skin and cut up your sweet potatoes into bite sized chunks. Wash and cut up your mushrooms as well.
  3. In a bowl melt the butter with the miso in a microwave for 15-20 seconds.
  4. Put mushrooms and sweet potatoes onto a baking tray and toss on the tray with olive oil, the melted butter and miso, garlic and salt and pepper to taste.
  5. Place tray in the oven for 30 minutes tossing once at 15 minutes.
  6. After 30 minutes take it out of the oven and top with chopped parsley.
  7. Enjoy!
That's So Primal http://www.thatssoprimal.com/

Easy Honey Roasted Vegetables

Easy Honey Roasted Vegetables

Looking for a way to make veggies less boring? All you have to do is roast them in a bunch of fat, some fresh herbs and a little bit of honey.

No joke it’s that easy. I’m always looking for ways to minimize my time in the kitchen and roasting veggies is the easiest way to do that. I prefer a mix of broccoli, cauliflower and carrots. Now you can use fresh if you want to, but honestly I’m too lazy to cut all the different ones and all that, plus flash frozen veggies tend to be fresher because they are frozen right after they’re harvested. I call that a win win, but the choice is up to you. The cook time just may be a little less for fresh veggies over frozen. Costco has a pretty good selection of huge bags of frozen veggies. That’s where I tend to get mine or if I run out I just get them at Stater Bros.

Pair these veggies with the protein of your choice and you’ll have about 10 minutes total kitchen time and then all you have to do is wait for your veggies to roast to perfection. While they’re roasting feel free to play with your kids, run around with the dog or take a nap.

Fresh Herbs
Fresh herbs

Before Oven
Before the oven

Close up
Close up with fresh herbs

After oven
After the oven

Crispy
Crispy & sweet

Easy Honey Roasted Vegetables
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Ingredients
  1. 1lb mixed fresh or frozen veggies (I prefer the ones with broccoli, cauliflower and carrots)
  2. 1/2T honey
  3. 3T extra virgin olive oil
  4. 1/2t Kosher salt
  5. 1/4t pepper
  6. Handful of fresh thyme (or 1/2t dried thyme)
  7. Handful of fresh mint (or 1/2t dried mint)
Instructions
  1. Preheat oven to 425.
  2. Pour veggies onto baking tray. Measure out (or eyeball it) and pour all ingredients onto veggies and mix it all together. Try not to crowd the veggies or else they will take forever to crisp up.
  3. Roast in oven for 35–45 minutes depending on if they’re fresh or frozen. You really just need to keep watching them and pull them out of the oven when they are at your desired crispness. I like to stir them only once throughout the roasting.
  4. Once they’re done, pull them out and serve with your protein of choice. Enjoy!
That's So Primal http://www.thatssoprimal.com/

Easy Primal Spaghetti

Easy Primal Spaghetti

Happy National Spaghetti Day. You don’t have to skip out on a plate of spaghetti today just because you decided to go Primal this year. You can still enjoy a nice spaghetti dish without all the carbs and wheat by making this simple meat sauce with julienne zucchini or spaghetti squash. This recipe is great if you want a nutritional Primal meal that’s super easy. Sure you can make your own spaghetti sauce like I did here for my silkworm spaghetti but sometimes dinner needs to be really easy to assemble. So for this recipe we use jars of spaghetti sauce. I look for two main things when buying spaghetti sauce for this recipe:

  1. Extra Virgin Olive Oil
  2. No Added Sugar

This may be pretty tough to find a sauce that meet those two requirements because most sauces have cheap cancer oil like canola oil and added sugar. So for this recipe I used these jars of sauce:

Clean spaghetti sauce
Clean spaghetti sauce with no added sugar and real extra virgin olive oil

So enjoy National Spaghetti Day guilt free and whip up some of this super easy sauce and noodles. We normally double the sauce recipe and make a bunch of frozen portions, so the photos below are a doubled portion of my ingredient list for the sauce. So don’t freak out if your pot doesn’t look that full!

Spaghetti Squash before oven
Spaghetti Squash before oven

Spaghetti Squash after oven
Spaghetti Squash after oven

Spaghetti Squash after shredding
Spaghetti Squash after shredding

Fresh herbs
Fresh thyme, basil & oregano

Zucchini before the microwave
Zucchini before the microwave

Zucchini after the microwave
Zucchini after the microwave

Grass fed ground beef
Grass fed ground beef

Sweet Italian pork sausage
Sweet Italian pork sausage

Finished sauce
Finished sauce ready to eat!

Plated ready to eat
Plated ready to eat

Easy Primal Spaghetti
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Ingredients
  1. 1lb Grass fed ground beef

  2. 1lb sweet sausage ground

  3. (or 2lb of any mix you like bison, boar, venison, rabbit, etc…)

  4. 2 25oz jar of clean spaghetti sauce

  5. Half stick of grass fed butter

  6. Handful of fresh basil, oregano, thyme

  7. Freshly grated parmesan (optional)

  8. 4 Zucchini or

  9. 1 Spaghetti Squash

Instructions
  1. My wife likes julienne zucchini for the pasta alternative and I like spaghetti squash. So depending on what pasta alternative you choose will determine what you start first. If you do spaghetti squash you’ll want to get that in the oven first. If you do zucchini you’ll do that last.

  2. Spaghetti Squash

  3. I like to bake the spaghetti squash based on the way Melissa Joulwan outlines in Well Fed because it comes out perfect every time. Turn the oven to 375° and place the squash, cut in half and seeds scooped out, face down on a parchment lined baking tray. Add 3 tablespoons of water to the tray and bake for 35 minutes.

  4. Once done baking let the squash cool. Then use a fork to scrape the flesh of the spaghetti squash into noodle like strands.

  5. Zucchini Noodles

  6. Use this julienne peeler and julienne 2 zucchini per person, so 4 for 2 people, and put in a microwave safe container and microwave covered for 2 minutes. Season with salt and pepper when out of the microwave.

  7. Spaghetti Sauce

  8. Cook the ground beef in a skillet until all the pink is cooked out. Season with salt and pepper. Chop up the meat so it's in small crumbles.

  9. Get the spaghetti sauce warmed up in a big pot like this on low. Once the ground beef is finished, add it to the sauce warming up.

  10. Then cook the ground sausage until cooked through. Once done add to the sauce also.

  11. Chop up all your herbs and toss into the sauce. Add in butter also and stir around so everything mixes together nicely. If the spaghetti squash is still going let it finish and keep the sauce on low flame until you’re ready to serve. If you’re doing zucchini then now you can get that going in the microwave.

  12. Once everything is done, assemble your plate and top with freshly grated parmesan if you like. Enjoy!

That's So Primal http://www.thatssoprimal.com/

Roasted Broccoli with Parmesan Cheese & Lemon

Roasted Broccoli with Parmesan Cheese & Lemon

When we first went Primal finding sides that weren’t boring was kind of tough. We were used to sides of bread or some other starchy side. After following Nom Nom Paleo’s blog for awhile we got a lot of great ideas for sides. One post she linked to, the best broccoli of your life, is one of my favorite weeknight sides to toss in the oven.

Roasted Broccoli with Parmesan Cheese & Lemon
Before the oven

We now make this roasted broccoli with parmesan cheese & lemon all the time but make a few minor tweaks. The original recipe calls to put more olive oil on at the end which we don’t do. It also says to squeeze the lemon juice on at the end but we’ve found that it makes it too acidic, the lemon zest is good enough for me. We also leave out the pine nuts and basil.

Roasted Broccoli with Parmesan Cheese & Lemon
After the oven

Another thing we do is use a lot more broccoli than the original recipe calls for. This results in crowding the tray which leads to a more steamed broccoli. If you really want more of a crunch to your broccoli then don’t crowd the tray and split it into two trays.

Aidells Chicken & Apple Sausage

This goes with a bunch of different protein sides, but we keep it real easy and usually BBQ some Aidells Chicken & Apple Sausage. I pretty much buy a three pack of these every week at Costco.

Aidells Chicken & Apple Sausage

They taste great and are already cooked technically so all you’re doing is getting them a little charred on the grill for about 8–10 minutes. So you can throw these on when the broccoli is nearing it’s end.

Roasted Broccoli with Parmesan Cheese & Lemon and Aidells Chicken & Apple Sausage

Now go roast some broccoli and hopefully you’ll have leftovers for tomorrow’s lunch – if you don’t eat it all…

All gone

Roasted Broccoli with Parmesan Cheese & Lemon
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Ingredients
  1. 3-4 Heads of Broccoli
  2. 5T Olive Oil
  3. 4 cloves of garlic
  4. 1.5t Salt
  5. .5t Pepper
  6. Zest of a lemon
  7. Parmesan Cheese
Instructions
  1. Preheat oven to 425.
  2. Cut florets into small enough pieces to eat with a fork. Place on foil-lined baking tray. To reduce the amount of bowls I use, I just pour the olive oil on the broccoli and toss on the tray with the garlic, salt & pepper. Make sure the broccoli is all on a single layer on the tray.
  3. Bake for 20-25min.
  4. Once done grate parmesan over broccoli and finish it with the zest of a lemon.
Adapted from Amateur Gourmet
Adapted from Amateur Gourmet
That's So Primal http://www.thatssoprimal.com/

Chipotle Style Cilantro-Lime Cauliflower Rice

Chipotle Style Lime Cauliflower Rice
Served with Slim Palate’s Carnitas

I love Chipotle’s cilantro-lime white rice. With this recipe I really wanted to create that same side dish that could go with a bunch of stuff I cook throughout the week. It’s a nice staple to have on hand for any Mexican dish you cook. Sure you can do the real deal Chipotle recipe found in Paleo Takeout (which I do from time to time), but this recipe gets a lot more use considering that I consume a lot more cauliflower rice throughout the week instead of white rice. I searched the web high and low and found this recipe and then adapted it slightly. This recipe omits the adding of water and I add some Kerrygold Butter at the end. Making this the perfect side for adding some healthy omega–3 packed fats to your meal.

Chipotle Style Cilantro-Lime Cauliflower Rice before microwave
Chipotle Style Cilantro-Lime Cauliflower Rice before microwave

Chipotle Style Cilantro-Lime Cauliflower Rice after microwave and ingredients mixed in
Chipotle Style Cilantro-Lime Cauliflower Rice after microwave and ingredients mixed in

Chipotle Style Cilantro-Lime Cauliflower Rice
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Ingredients
  1. 1 Head of Cauliflower
  2. 1 Lime
  3. 1 Bunch Cilantro
  4. 2T Kerrygold Butter
  5. Salt to taste
Instructions
  1. Pulse cauliflower florets in a food processor until it looks like rice.
  2. Microwave the raw cauliflower rice in a covered microwave safe container for 7 minutes.
  3. While it’s microwaving, wash and chop the bunch of cilantro.
  4. Zest the lime over the rice once done and then squeeze the juice from that lime into the rice. Then add the chopped cilantro and 2T Kerrygold Butter. Throw in some salt to taste. Then stir all together.
Adapted from Lime Cilantro Cauliflower Rice
That's So Primal http://www.thatssoprimal.com/