This slow cooked bratwurst might be one of my new favorite recipes, it’s seriously that delicious. Plus, it’s easy to make and paleo friendly, and you can never have enough slow cooker recipes, at least that’s my opinion. The cabbage makes this recipe really filling and healthy, but it tastes just like comfort food. Instead of slow cooking it with ale, I used Crispin’s Original Hard Apple Cider, which gives it plenty of sweetness, and I also added a tablespoon of apple cider vinegar to balance out the sweetness with a little bit of sour. The end result is a nice tangy cabbage and onions that I couldn’t be happier with.
This spaghetti squash stir fry was actually my husband’s idea. We had a lot of paleo friendly leftovers from the week and decided it would be delicious all together as a stir fry and it was! Everything was made ahead of time, from the slow cooked spaghetti squash to the shredded chicken and chopped vegetables. The last time I was at Whole Foods, I noticed that Coconut Secret which makes coconut aminos came out with a teriyaki sauce! It’s soy, gluten, and GMO free and completely organic and vegan. Be sure to salt your food though, unlike soy sauce or conventional teriyaki sauce, it doesn’t add any salty flavor.
2 cups of chopped bell peppers (yellow, orange, and red)
½ cup chopped onion
1 tbsp olive oil
1 tsp salt
1 tsp pepper
2 tbsp Coconut Nectar Teriyaki Sauce
1 cup of water
Instructions
Add a cup of water to slow cooker and steam spaghetti squash for 3 hours on high.
Wrap baking sheet with aluminum foil for easy clean up. Grease with olive oil.
Then add more olive oil to chicken and then sprinkle with salt and pepper
Bake chicken for an hour at 350 degrees. When fully cooked shred chicken and set aside.
When spaghetti squash is done, lift from slow cooker, carefully it will be hot.
Then, cut spaghetti squash in half and scoop out seeds. Then peel out spaghetti squash and set aside.
Dice bell peppers and red onion.
Then, in a large saute pan or wok stir fry squash, bell pepper, onion, and shredded chicken together on medium to high heat for ten minutes with teriyaki sauce.
This slow cooker turkey chili is pretty mild and paleo friendly. It makes a ton of leftovers, which I love, plus it’s light and healthy, and made without beans or dairy. I wanted a diet friendly chili that was easy to make for Shameer, who is currently on a diet, and I’m really happy with the results. I can definitely see myself cooking this on a regular basis, which is high praise, since I try to create new recipes for you guys as often as possible.
I used the marinara from my previous post to make zoodles and marinara. This meal is both paleo and vegan friendly. It makes great comfort food, so don’t be afraid to give yourself a crazy big portion. There is nothing in here, but healthy vegetables from the sauce to the noodles. You could easily add some protein either to the sauce or on top. Chicken, fish, or Italian sausage, would all taste delicious with this meal.
On a side note, I recently got an off-camera flash for my birthday that I’m currently loving! It lets me take pictures right after I’ve cooked dinner, which is great since my cooking and blogging schedule has always revolved around daylight. So everyone should look forward to more easy paleo dinners.
I love Italian sausage with red bell peppers and onions, so I decided to make it into a summer chili with shredded zucchini. I bought spicy Italian sausage, but it can easily be made with sweet Italian sausage instead. Everything cooked up very quickly so it was a nice meal that took only 15-20 minutes to make. Plus, it made a lot of food, and I’m always a fan of leftovers! This turned out to be an easy one pot meal that I can definitely, see myself repeating in the future.
(optional) 1 tbsp of chopped fresh flat-leaf parsley for garnish
Instructions
Shred zucchini in a food processor, and chop onions, and bell pepper.
Saute diced onions in coconut oil in a large dutch oven for a few minutes.
Remove sausage from casing, and add to dutch oven.
Stir until sausage is cooked through, about 5-10 minutes. Add diced red bell peppers when sausage is mostly cooked. This is added towards the end, so that the bell pepper stays firm and crisp. (The way I like it) If you like them soft, add them earlier with the onions.
When sausage is cooked, stir in the shredded zucchini, and serve.
(optional) add some chopped fresh parsley for garnish
Shrimp and zoodles with roasted cherry tomatoes is a light Italian dish that is perfect for summer. I went a bit overboard buying cherry tomatoes, but they are crazy delicious since they are in season, plus they were on sale. So, this likely won’t be the last recipe with them this summer. I also roasted some red onions with balsamic vinegar and sauteed the shrimp in some olive oil with garlic, and mixed it up with everything in the end. I’m really happy with result, and hope you guys like this recipe as much as I do.
Half and quarter cherry tomatoes, roast in a baking dish with 1 tbsp olive oil and ½ tsp sea salt at 350 degrees for half hour or until soft.
Julienne zucchini and set aside.
Cover a baking sheet in foil and grease with olive oil.
Slice red onion so you get medallions or rings. Drizzle with balsamic vinegar until both sides are coated and roast at 350 for 15-20 minutes or until onions start to soften and brown.
Then add a tbsp of olive to a dutch oven and add minced garlic.
Add shrimp and saute until shrimp are pink and cooked. Set shrimp aside then add roasted cherry tomatoes, and zoodles. Saute zoodles until soft about 3-4 minutes.
Then stir in roasted red onions, fresh basil, half the shrimp, and ½ tsp sea salt
Plate dishes, and add leftover shrimp on top.
Then add some fresh ground black pepper and serve.
