Paleo Spaghetti with Red Wine Sauce

This recipe is from the folks over at PrimalPalate. If you haven’t checked out their Food Lover’s Kitchen, you are missing out. There are so many recipes there, you could make something different every day for a long time before repeating that dish; there are 27 recipes in just the appetizers alone. And, they have a free app called My Kitchen that is great! Be sure and check them out & find something new to make this week. I loved this red wine sauce, it had a depth to it that most sauces lack.


  • 1 tsp coconut oil
  • 1 vidalia (or other sweet) onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fresh basil, finely chopped (I use scissors to cut mine up)
  • 2 lbs ground beef, 85/15
  • 1 cup red wine
  • 28 fl oz tomato sauce (no salt added)
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 whole yellow squash, peeled with julienne peeler (or sliced thin using a mandolin slicer)
  • 2 whole zucchini, peeled with julienne peeler (or sliced thin using a mandolin slicer)


  1. Heat coconut oil in a large pot on medium heat
  2. Add onion and garlic to pat and saute until onion has softened slightly
  3. Add basil to the pot and continue to saute for a minute or two
  4. Add beef to pot and continue to saute all ingredients until beef is browned
  5. Add red wine, tomato sauce, salt, and pepper, and stir until all ingredients are evenly combined
  6. Bring sauce to a bubble, then turn down to low, cover, and allow to simmer for 45 minutes
  7. Peel squash into “noodles” with a julienne peeler, until you reach the seeds. Discard the seeds
  8. Place “noodles” into a large soup pot and steamer basket, and steam until squash is slightly tender, about 10-15 minutes
  9. Serve squash “noodles” topped with the sauce, and garnish with a sprig of basil

Link to recipe: Spaghetti with Red Wine Sauce


Paleo Stuffed Peppers

I was just thinking in the shower (why is it I do my best thinking there and then when I get out, it’s like “what was I just thinking?”); anyway, I don’t have a good recipe (surprise!) for Paleo Stuffed Peppers so I’m trying to come up with one in my head. Here is what I have so far:


  1. 1/2 lb hamburger meat (80/20 mix)
  2. 1/2 lb ground sausage
  3. 1-2 eggs for binding
  4. Some grated carrots (maybe 1/2 – 1 cup)
  5. Chopped onion
  6. Chopped bell pepper
  7. Almond flour (start with about 1/4 – 1/2 cup)
  8. Salt, pepper & seasonings to taste
  9. Oh, and some pizza sauce I made the other night for a zing on top maybe


  1. Mix the meats together in a big bowl with some seasonings (salt, pepper, cajun seasoning, garlic powder, etc.)
  2. Saute the onions, bell pepper & carrots in a little olive oil or coconut oil until almost done, let cool
  3. Mix the sautéed veggies in with the meat, add the eggs & almond flour until it feels right (almost like a meatloaf I’m thinking)
  4. Stuff the peppers, add some of the sauce on top & bake at 350º until done (you may want to preheat your oven as step #1)

Sounds like it should turn out ok, right? I’m going to try them tonight & I’ll let you know how they taste (unless they are really bad, then I’ll just delete this whole post – ha!).

No link – just out of my head.



These turned out really good! I did not use chopped bell pepper inside since we only had 4 peppers left for stuffing and I didn’t saute the onions, just put them in raw & they cooked with no problem. I used 1/2 lb each of the meats and a little over 1/4 cup of almond flour with 2 eggs. The grated carrots in there went well with them. They gave the stuffing some bulk & chewiness. I used 4 regular carrots that were pretty thin. And I added some of the pizza sauce (a little over 1/2 cup) into the meat, then added a dollop on top after cooking the peppers for 45 min. Before putting the peppers into the oven, I poured about a cup of water into the bottom of the corning ware pot so the bottoms didn’t burn. I totally forgot my seasonings, but just added a little salt and pepper at the table & that was fine.