3 delicious and easy paleo breakfast ideas
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[youtube https://www.youtube.com/watch?v=sUtuZVAaw4M&w=640&h=360]Posted From: http://paleogrubs.com/beef-tagine-with-squash
Imagine yourself in the desert of North Africa, sitting around an evening campfire and enjoying the exotic aromas of spices and beef slowly stewing on the fire. This recipe – beef tagine with squash – brings that experience right into your kitchen. All the exotic aroma with none of the airfare or sand in your food!
A tagine is a North African cooking vessel, known for its wide base and its funnel-shaped lid, that is used to cook a dish that goes by the same name. But lucky for you, you get to skip not only the airfare to North Africa, but you also don’t have to go out and spend money on a tagine just to make a tagine…if that makes sense.
The tagine as a cooking vessel is used to cook food slowly over the fire and its funnel shaped lid traps the moisture so the meat and veggies being cooked remain moist and tender throughout the cooking process. But you can achieve the same result by using a Dutch oven and cooking your meal low and slow for a few hours.
A tagine is essentially a stew. It generally contains a protein – in our case, we’re using beef shoulder – vegetables, and plenty of herbs and spices. In this recipe for beef tagine with squash, the recipe calls for cinnamon, a common spice in North African savory dishes. If you’ve never used cinnamon in a savory dish, you’re in for a treat. I guarantee you that you’re going to enjoy this dish!
After stewing for three hours in your Dutch oven, the beef will be fall-apart-in-your-mouth tender and the butternut squash will have absorbed the flavors of garlic and cinnamon and onion and tomato. These flavors all blend together to make an exceptionally complex and wonderfully tasty flavor profile for this warm-hearted stew.
This is one of those traditional recipes that doesn’t even need tinkering in order to be Paleo. It features a lot of protein and plenty of vitamins and nutrients from the veggies. Traditionally, tagine are served with bread, so that’s where I depart from the norm a bit. Instead of bread, I make up a batch of cauliflower “rice” to go with my tagine. The cauliflower stands up to the stew nicely, providing the chewy texture of rice, with none of the carbs. Who wouldn’t love that?
As an added bonus, like a lot of slow-cooked dishes, this one will fill your home with the warm aroma of garlic and cinnamon while the tagine cooks, and your appetite will certainly be whetted by the time your dinner is ready.
This tagine also makes really great leftovers. In fact, I think the flavors get even better after a day in the fridge. So, I usually make it over the weekend for dinner, and then toss some in a small bowl with a lid, along with more cauliflower rice, and bring it with me for a yummy, warm lunch the days I’m in the office. And as I chow down, I think about how neat it might be to one day enjoy a tagine under a sky of North African stars.
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[youtube https://www.youtube.com/watch?v=cb8ILTmChLk&w=640&h=360]Posted From: http://paleogrubs.com/zucchini-noodles-in-bone-broth
Generally speaking, I’m not into fake foods. I’m tired of veggie “burgers” that pretend to be beef, and don’t even get me started on that orange goop fast-food restaurants dare to call “cheese.”
P.S. Click Here to Get a FREE Box of My Favorite Paleo-Friendly Bone Broth (while supplies last!)
But zucchini noodles—or zoodles—are one substitute I can really get behind. Long, thin strips of squash really do remind you of pasta, especially when they’re topped with marinara sauce or sautéed like chow mein.
This recipe is another great example of zucchini noodles’ star power. In a restaurant, you’d typically find ramen or rice noodles swimming in a spicy beef bone broth. Here, crunchy zucchini noodles mimic the texture—without any added carbs or grains.
On their own, the noodles wouldn’t taste like much other than squash. That’s where the spicy bone broth comes in. The savory beef stock only gets better when simmered with ginger, lemongrass, cilantro, red chili, and coconut aminos. You can even bust out the slow cooker for this part—the longer the ingredients simmer, the more the flavors deepen.
Not a fan of super spicy dishes? No worries—just remove the chili peppers halfway through the cooking time.
The incredible flavor isn’t the only reason to start cooking with bone broth. Unlike other store-bought bouillon or regular stock, bone broth retains all the vitamins, minerals, and collagen from the beef and bones. A Paleo superfood in it’s own right, it can help heal joints, promote healthy skin and hair, and even soothe digestive distress.
The other benefit of this soup is that it offers infinite possibilities for customization. When you quickly fry the zucchini noodles in the wok, toss in any other vegetables you have on hand. I like mushrooms and tomatoes, but everything from green beans to bok choy works. If you’re craving some protein, stir-fried chicken or beef also go nicely.
Plus, this recipe is a great excuse to get some use out of your wok—something that all too often collects dust in my kitchen. If you don’t have one on hand, any large frying pan will do. So get cooking—a satisfying soup awaits!
I have made homemade bone broth, but it takes a REALLY long time and does not always taste great. Plus, it’s expensive!
Last week, I discovered this Paleo-Friendly beef bone broth and will never make my own bone broth again! It tastes REALLY GOOD and you get all the benefits of bone broth, but without the hassle. I would definitely recommend it over other bone broths.
Photos: Paul Delmont
Wok-Fried Zucchini Noodles With Spicy Bone Broth (Zoodle Ramen)
Jess (Paleo Grubs)
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