Spaghetti Squash with Paleo Meat Sauce


1/4 cup water
1 spaghetti squash, halved lengthwise and seeded
1 1/2 pounds ground beef
1 white onion, diced
1 tablespoon extra-virgin olive oil
1 cup sliced mushrooms
1 zucchini, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can crushed tomatoes
1/4 cup chopped fresh basil, or to taste
1/4 cup chopped fresh oregano, or to taste
1/4 cup chopped fresh thyme, or to taste
1 tablespoon red pepper flakes, or to taste
1/2 cup extra-virgin olive oil, divided


Preheat oven to 400 degrees F (200 degrees C).
Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.

While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.

Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.


Simple Cod Piccata


  1. 1 lb. cod fillets
  2. 1/3 cup almond flour
  3. 1/2 tsp salt
  4. 2-3 tbsp extra virgin olive oil
  5. 2 tbsp grapeseed oil, divided
  6. 3/4 cup chicken stock
  7. 3 tbsp lemon juice
  8. 1/4 cup capers, drained
  9. 2 tbsp fresh parsley, chopped


  1. Stir the almond flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.
  2. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon grapeseed oil. Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
  3. Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of grapeseed oil.
  4. To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.


  1. Servings: 2-3
  2. Difficulty: Medium

By Rebecca Bohl (

Lavender Maca Brownies (Dairy & Grain Free)


  1. 1/3 cup water
  2. 1/3 cup extra virgin olive oil
  3. 2 eggs
  4. 1 ½ cups almond flour
  5. 1 teaspoon baking powder
  6. 1 teaspoon salt
  7. 2/3 cup unsweetened cocoa powder
  8. 1 cup honey (I like to use raw honey found at my local farmer’s market)
  9. ¾ cup semisweet chocolate chips
  10. 1 tablespoon dried lavender flowers (having a few left over for decoration)
  11. 1 tablespoon maca powder
  12. Himalayan pink salt (optional)


  1. Preheat oven to 350 degrees F and grease a 9x13” baking pan. (Brownies made in this size pan will be about one inch thick once baked – if you want them fuller, use a smaller sized pan)
  2. Whisk together the water, olive oil, and eggs in a large bowl.
  3. Slowly whisk in the flour, baking powder, salt, honey, maca powder, and cocoa powder one ingredient at a time. If you’re using raw honey and it’s too thick to whisk in, melt it in the microwave for about 20 seconds before adding it to your batter.
  4. Once the batter is well blended, add in your lavender and chocolate chips. The measurement for the lavender is up to you – I found one tablespoon to be the perfect amount, but depending on how floral you want these brownies to be you could add more or less.
  5. Pour the batter into a baking pan and spread until it is in one even layer. Don’t worry if the batter seems too thick, that’s how it’s supposed to be.
  6. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
  7. Let cool, then sprinkle fresh lavender and Himalayan pink salt over the top before cutting.
  8. Enjoy the fruits of your labor!!


  1. This recipe should make approximately 24 2x2” square brownies.

Nutrition Information

  1. Calories: 114
  2. Fat: 5.7g
  3. Saturated Fat: 1.6g
  4. Sodium: 104mg
  5. Carbs: 17.1g
  6. Fiber: 1.3g
  7. Protein: 1.4g

By Kiri Rowan (