{ Steak & Veggie Bowl }

Has it really been nearly four months since my last post?? Time flies when you are busy! I never meant to let this blog slip out from under me, but school and home life will do that to you--I guess. Nice excuse, right? Well, that doesn't matter now because I'm BACK! We started our third round of the Whole30 on January 1st. Which means there is a lot of cooking and food preparing going on in this household. It only makes sense to post what we are eating here, as we have so many of you have been asking for recipes. This recipe is comfort food at it's best...I made this recipe up as I went along, so this will be my best interpretation of it. I don't think you can really mess meat and veggies up--at least too bad. Feel free to play around with this recipe and adapt it to your liking. Enjoy!

• 1-2 lbs grassfed steak
• 1 lb butternut squash
• 1/2-1 bundle of asparagus
• 2 cloves garlic, minced
• Olive or Coconut Oil
• Salt & Pepper
• Any other seasoning you desire

1. Preheat oven to 400 degrees. Start by cutting your butternut squash into chunks, wash and cut the ends off your asparagus. (If you have a Harmon's near by--you can purchase the squash already cut into chunks, back in the produce department. Such a time saver!!) In a ziploc bag, add the veggies, some olive oil, seasonings, 1 garlic glove and toss around until well coated. (Tip: save the same ziploc for steak!)
2. In a 9 x 11" glass baking dish, place the coated veggies, cover with tinfoil and bake for about 15-20 mins, checking and stiring throughout to ensure you don't overcook. You will know it's done when you can fork a squash easily. 
3. Towards the end of your veggies roasting in the oven, cut your steak into bite sized pieces (I bought mine at Harmon's pre-cut...again, huge time saver!) In the same ziploc you tossed the veggies in, add a drizzle or two of olive oil, some pepper and 1 clove of garlic. Toss until well coated.
4. Heat a pan to medium-high heat, add steak. Sear both sides and cook to desired liking. Once cooked how you like, remove the (cooked/done) veggies, add to the mix all together and serve.

Have you taken on the Whole30 challenge?? 

If so, what are some of your favorite Whole30 recipes?

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{ paleo spaghetti }

Oh, spaghetti. You just can't live without it! We eat spaghetti squash {and we love it!} with our homemade sauce all the time. But, sometimes all you need is a little variety....as spaghetti squash can get a little boring after eating it so many times. Are you ready for this?? ZUCCHINI Noodle Spaghetti! Yes! I will tell you that this is SO much better than regular old noodles/spaghetti squash, and we will be making this one over and over again. 

ZUCCHINI "NOODLES"
 {via}
 
1 tablespoon olive oil or coconut oil

2 large zucchini, cut into julienne strips

1 tsp garlic, minced

3 to 4 tablespoons fresh basil, chopped {if using dry, 2 tablespoons}

1 pound ground chicken, turkey, or beef {grass-fed preferred}

Homemade Spaghetti Sauce {see below for recipe}

Additional fresh basil for topping pasta

1. Wash zucchini. Using a Julienne Peeler, begin to make the noodles by "shredding" each side of the zucchini into a bowl until you start to see the seeds. {you can shred the entire thing, but I stopped at the seeds} Carefully loosen/break up the noodles.

2. Heat oil in a skillet over medium-high heat. Place zucchini and garlic, and basil in skillet and heat until zucchini is slightly softened. {about 5-7 mins} To plate dish, place zucchini “noodles” in bowl or plate and then top with your homemade spaghetti sauce. Enjoy!

OUR HOMEMADE SPAGHETTI SAUCE

**WARNING: This will make A LOT extra! 

We like to split it up into baggies, and freeze for future use**

2--28 oz. cans organic crushed tomatoes

2--12 oz. cans organic tomato sauce

2--6 oz can organic tomato paste

1 cup of large onion, diced*

  4 cloves garlic, minced*

sliced mushrooms*
2-3 tablespoons Italian seasoning

dash of cayenne pepper for spice

1 teaspoon coconut or olive oil
salt & black pepper to taste

Heat oil {coconut or olive oil} in a skillet over medium heat; saute onion, mushrooms & garlic until fragrant and onions are transparent. Add to the tomato sauce & spices. Stir; bring to a boil, and then simmer for 30 mins. Season with salt & pepper to taste. Serve over any noodle, or veggie! 

**NOTE: If desired, you can cook and add any meat to your dish. Or just leave it plain. :)

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