Paleo-Friendly Zucchini Noodles Recipe
Cook time: 45 minutes
● 1 lb. ground bison
● 1 28-oz. can organic whole peeled tomatoes*
● 1 tbsp. tomato paste
● 1-2 celery stalks, diced
● 1-2 carrots, peeled and diced
● 2 cloves garlic, minced
● ⅓ cup extra virgin olive oil (smoke point 325 degrees)
● 1 yellow onion, diced
● 6 leaves fresh basil
● 1 tbsp. fresh parsley, chopped
● 2 tsp. dried oregano
● ½ tsp. red pepper flakes
● Himalayan salt
● 4 large zucchini (or 6 medium zucchini)
*We used Muir Glen Organic Whole Peeled Tomatoes
1. Spiralize the zucchini. Set aside in a large bowl. You’ll need the vegetable slicing device for this, but whether you’re an adult or cooking for your kids, this is well worth the $30 to make consuming vegetables so much more fun! Seriously. It’s definitely an investment in your health.
2. Next, in a large saucepan or pot ( 2-quart size), add the extra virgin olive oil and heat over medium heat (approx. 300 degrees). Add in the diced onions, carrots, celery, and garlic until tender. Then add in bison, breaking up into small chunks.
3. Once the bison has browned, add in the chopped tomatoes and Himalayan salt. Bring mixture to a boil. Immediately reduce heat to low. Next add in all the fresh herbs and the red pepper flakes. Bring to a simmer. Add in tomato paste. Simmer until sauce thickens, about 40 minutes.
4. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the zucchini noodles and cook for 5 minutes or until cooked to your preference (3-5 minutes for al dente, 5-7 minutes for a softer noodle.) When done, drain in a colander and pat dry.
5. Divide the noodles onto plates, top with the bison marinara sauce and garnish with Paleo-friendly “cheese,” if desired.
Cashew Parmesan “Cheese” Recipe
Yields: about ¾ cup
● 1 cup raw cashews
● ¼ cup nutritional yeast
● 1 tsp. Himalayan salt
● ¼ tsp. garlic powder
1. In a small food processor, combine all ingredients and process until you get a crumbly texture. You can store this in a air-sealed container in the fridge for up to a month.