BLT Zucchini Pasta

BLT Zucchini Pasta

Hey everyone! Happy Saturday!

Paleo BLT Zucchini Pasta

Today I have for you a delicious paleo ‘pasta’ recipe. I really dug this one! It’s pretty simple but the flavours come together really well. I mean, they’re inspired by the BLT which is pretty much impossible to mess up, so how could they not go well? Bacon, lettuce(spinach), and tomato. A match made in heaven.

NOTE: You need to use a spiralizer OR a vegetable peeler for the noodles.

I’m currently getting ready to go driving and I’m pretty excited. If you didn’t know, I am a 23 year old who does not currently have a drivers license. It’s something I was afraid of for a very, very long time. Finally I’ve decided it’s time to do it and now I am feeling so powerful and in control! It’s also very freeing. I’m hoping to get this post out to you before I hit the road tonight. Doing this has inspired me to ‘check things off the list’ in all areas of my life.

Paleo BLT Zucchini Pasta

The reason I’m mentioning this is that driving, just like anything in life takes practice before you get better at it! Well guess what. So does being paleo.

Yeah. It takes practice. There will inherently be times when things go wrong and you dive head first into some ice cream cake and feel like shit the next day. But there will also be times when you make amazing recipes (like this one Winking smile), you feel incredibly well, and you are following through on your goals. You’re never going to be 100% perfect all the time, and that’s no fun anyways. But trust me, if you are consistent with this stuff for long enough you WILL see a change. Whether it’s on the outside or on the inside is irrelevant. So keep going!!! And don’t let being old, or young, or out of shape, or anything else stop you.

So now that my little pep talk is over, shall we get to the recipe?

Paleo BLT Zucchini Pasta

BLT Zucchini Pasta

Number of servings: 3

Per Serving 462 calories

Fat 42 g

Carbs 9 g

Protein 13 g

3

BLT Zucchini Pasta

Ingredients

  • 8 slices of bacon
  • 3-4 zucchinis (small to medium size)
  • 1 cup cherry tomatoes
  • 1 cup spinach leaves
  • 1/3 c white onion
  • 1/4 c coconut milk
  • 1 egg yolk
  • 1 T bacon fat, set aside from cooking
  • salt to taste

Instructions

  1. Start by spiralizing your zucchini, then start boiling some water in a pot that you have a steam attachment for. When the water is boiling, place the zucchini in the steamer attachment and cover. Steam for 5 – 10 minutes and then set aside. The zucchini should be fork tender.
  2. Meanwhile, in a cast iron skillet, cook your bacon until it is done to your preference. Set aside. Drain the grease but leave 1 tbsp remaining in the pan. Add the onion to the pan and saute for 5 minutes, until soft. Add the tomatoes and cook until they begin to soften, another 5 minutes.
  3. Add the spinach and saute until they have cooked down, about 1 minute. Turn off the element.
  4. In a separate bowl, whisk the egg yolk, coconut milk, and salt. Add the hot zucchini noodles to the skillet, and then this sauce. Stir to fully incorporate everything. The pan will be hot enough to cook this sauce even though it is turned off. Serve immediately.

Notes

* I use this spiralizer: http://amzn.to/1Am0cee

So that’s kind of a brick wall of text, but when you actually get in there it’s quite easy. If you don’t have a spiralizer you can still make zucchini noodles with a vegetable peeler, or I believe spaghetti squash would also taste pretty dang good in there! Make it work for you. And enjoy! I hope you all have a wonderful weekend.

Paleo BLT Zucchini Pasta

PS. What’s your favourite pasta dish of all time? I’m super curious!!

 

PPS. This recipe is 21 DSD friendly!

Review: The Zenbelly Cookbook

Review: The Zenbelly Cookbook

zenbelly

First Impressions: OMG. OMG. OMG. This book. Holy crap. *yay yay yay* I’m so excited! *opens up book* WOW It’s so beautiful! OMG look at this recipe. And THIS one. OH IM MAKING THAT!!…ETC.

Basically I got this book in my hands and lost. my. shit. I think I almost caused a car accident because i kept telling my boyfriend to look at this. and this!

Maybe it’s because it’s been a while since I got a new cookbook, but i honestly think it’s more because this book is just breathtaking. The flavour combinations are on point. The cutting and other directions are awesome. The photography is beautiful and I love Simone’s signature of always artistically shooting the ingredients. The day I got this book I felt my passion for cooking rush right back into me!

zenbelly

The truth is, for the past month I have not been cooking like myself. We were out of town so much (still waiting on having a day off IN OTTAWA in July. Oh wait, July’s over. So that never happened.) and SO busy it’s been crazy. Now that things have (semi) slowed down it’s just HARD to get back to everything. I was doing well with my workouts but the cooking, ehhh not so much. UNTIL I GOT THIS BOOK THAT IS!

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Within an hour of opening the package in my car, I was sitting down to a simply gorgeous meal. I made the ‘puttanesca fish en papilotte’. IT WAS AMAZING! Best fish I’ve ever had, no questions. Yeah I’m totes for real. This recipe could even take you from a fish hater to a fish lover. So please, do yourself a favour and GET THIS BOOK! You will not be disappointed.

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I also tried her simple recipe for onion eggs. This one was again a complete winner! I was so impressed I ate about 4 eggs in one shot, and STILL made more the next day. The recipe is basic but beautiful and flavourful. Definitely one of my new favourite breakfast dishes.

Some recipes I look forward to trying:

  • her mayo!
  • eggs benedict
  • chicken liver pate
  • bacon apple chicken
  • jicama slaw
  • cilantro lime shrimp
  • chili
  • sesame zucchini noodles
  • and soooo many more!

Oh and if you are worried about desserts, there are hardly any in this book. But the ones that are in there look divine! Other facts: There is an image glossary, a few menus (fajita party, anyone?!), and over 100 recipes in this thing. Each recipe has a photograph of the ingredients and the final dish.

So Overall, if you couldn’t tell, me and The Zenbelly Cookbook are officially BFFs. It’s already showing signs of love and I can’t wait to get further into my list of recipes to try. I 100% trust Simone to feed me only the best of the best. Thank you Simone for sending me your gorgeous book baby!

Now what are you waiting for…GO ORDER IT!

Weeknight Asian chicken

Weeknight Asian chicken

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So you could say this post is a little overdue. Maybe even a LOT overdue.

I’d say a lot.

I’ve taken off pretty much the entire month of july to just do 20-something year old things and WORK my butt off, too. I didn’t workout, I barely cooked, and I definitely wasn’t photographing anything. I was spending time with friends, camping in the middle of no where, and working full time on top of it all. I feel like I was barely even home! When I was home, i was cleaning and resting. That’s it. I’m sorry for my absence! I honestly feel like I don’t even know where the time went.

Now I’m finally working hard to get back into my good routine. Back cooking meals, being creative in the kitchen, working out, and doing school work for my nutrition program. It feels good but it was not easy! My workouts have felt extra tough after 2 weeks off, and cooking ANYTHING feels like a challenge. But it’s happening. We’re getting there.

A great simple meal to help me get back on track is the one I’m sharing today. It’s perfect because its easy, but it also tastes freaking GOOD! and not too many ingredients. If you ask me, that’s the perfect combination. Low ingredients, low work, high taste!

So without further blabbing, lets just get on with this recipe. It’s time for this little blog o mine to get back into the swing of things! And the best way is to just bite the bullet, right?

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Weeknight Asian chicken

Total Time: 1 hour

Number of servings: 6

Per Serving 368 calories

Fat 28 g

Carbs 3 g

Protein 25 g

6

Weeknight Asian chicken

Ingredients

  • 2 lb chicken thighs
  • 1/2 cup green onion, chopped
  • 1 tsp minced ginger
  • 2 cloves of garlic, minced
  • 1/4 cup coconut milk
  • 1/4 cup coconut aminos
  • 1/8 cup rice wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp arrowroot powder (optional)

Instructions

  1. Preheat the oven to 400.
  2. In a large baking dish, lay down the chicken thighs in one layer. Sprinkle most of the green onions all over the chicken, saving a few for garnish. Sprinkle with salt and pepper evenly.
  3. In a separate bowl, whisk together the ginger, garlic, coconut milk, aminos, and rice wine vinegar. Pour over the chicken.
  4. Place in the oven and bake for 25 minutes. After 25 minutes, remove chicken and stir the sauce to mix it again. Place back into the oven and bake another 15 minutes, or until chicken is done according to a meat thermometer/ juices run clear.
  5. Remove the chicken from the dish (place on a plate). Whisk the arrowroot powder slowly into the liquids left behind to form a quick ‘gravy’. Add more arrowroot little by little to get your own desired thickness. Pour over the chicken and serve with a garnish of green onion.

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It’s really simple and delicious! I feel like i say that about a lot of my recipes but what can I say, I guess that’s my cooking style. If that counts as a style.

I served this with some frozen veggies I sautéed up with a bit of avocado oil, coconut aminos and garlic.

I hope you guys try this one out and let me know what you think!

Cinnamon Raisin Toast Sticks

Cinnamon Raisin Toast Sticks

paleo cinnamon raisin toast (5)

First of all, before you freak out, this ‘toast’ is made out of yuca. Not bread. So chill.

Yep. I’m loving having TREATS made from a root vegetable. And this one is super special. It might be my favourite thing I’ve ever made. Cinnamon raisin toast, for real? gluten free, dairy free, and still for CHEAP? It’s amazing.

I had so much fun making this recipe, too! I worked my yuca just like Jen’s video suggests. I made sure NOT to over boil the yuca so it was easy to work with. My boyfriend was home so he helped me taste test and the look on his face was awesome. Then I got to play around with my new camera! It was pretty much the best day ever.

Cinnamon raisin bread used to be my favourite thing ever. I loved to toast it and then smear butter all over it and shove like 10 pieces in my face. Yeah….That’s not really healthy.

paleo cinnamon raisin toast (4)

These sticks are easy. There’s not a lot of ingredients. They’re fricking wonderful. I’m sending the BF grocery shopping without me today so I just pray he can find the Yuca. Because I need more. I need to make these to bring camping with us for an easy delicious breakfast one day, and I need more because HELLO, cinnamon raisin toast. I dunno. It’s my favorite thing ever.

This recipe is also nut & egg free! Along with being free of dairy, gluten, and soy of course. Can you even believe it? It could easily be made coconut free as well by substituting another sweetener. So anyone can enjoy these! Which is great, because I don’t see how you could NOT be interested in these beauties.

Of course, this is still a treat. But it’s a treat that will leave you feeling completely fine afterwards, rather than curled up in a ball of pain in the corner. Hopefully.

paleo cinnamon raisin toast

Cinnamon Raisin Toast Sticks

Total Time: 1 hour

Number of servings: 12

Per Serving 80 calories

Fat 4 g

Carbs 12 g

Protein 1 g

12

Cinnamon Raisin Toast Sticks

Ingredients

  • 2 c yuca (prepared according to the above video, boiled for 20 minutes)
  • 3 tbsp avocado oil
  • 2 tbsp coconut sugar
  • 1/2 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • sprinkle of salt
  • 1/3- 1/2 c raisins
  • 1/2 tbsp coconut sugar
  • 1/2 tbsp cinnamon

Instructions

  1. Peel, chop, and boil the yuca as per the above video. Place in blender or food processor with the oil, first sugar, first cinnamon, vanilla, and salt. Blend until a ball of dough forms, set aside to cool for 25 minutes.
  2. After it has cooled, fold in the raisins. Preheat the oven to 400.
  3. On a piece of parchment paper, roll out the dough into a large rectangle. Leave the dough about 1/2 – 1 cm thick. Using a sharp knife, cut the dough into 1" thick strips.
  4. Arrange the strips on a baking sheet. Mix together the second sugar and cinnamon and sprinkle over the sticks evenly. Bake for 15 minutes. Flip, and bake another 7 minutes.

Enjoy the crunchy amazingness of this recipe!

You can eat this recipe as a treat with coffee, as a snack, or if you’re feeling really crazy, as a meal. I may have done that once or twice…

No shame.

paleo cinnamon raisin toast (6)

Some people like to know what ingredient brands I use so here we go:

Coconut Sugar

Organic Cinnamon

Raisins

Avocado oil

And I find my Yuca in the tropical food section of SOME of my local grocery stores.

paleo cinnamon raisin toast

Another fun recipe I’ve made with yuca is my paleo kale-a-kopita.

 

Enjoy, Happy wednesday <3

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