July 25, 2014 admin

07/25/2014 – Paleo Approved Italian Food?

Sirloin, Spicy Vegetable Marinara served over Spaghetti Squash with Heirloom Tomato and Cucumber Salad

I was craving Italian food the other night, but typically Italian food and the Paleo Diet don’t get along very well. So, in an effort to create a meal that would satisfy my craving without loading me up with pasta and bread, I put together this simple, yet very tasty Italian inspired meal using ingredients I had at home. Spaghetti Squash is always a staple in the Mugs house and there’s always some Grass Fed Beef in the freezer, so I was halfway to creating my meal. We had peppers, onions, and mushrooms in the fridge, a can of organic crushed tomatoes in the cabinet and much to my surprise (and delight!), two cucumbers and a monster of an heirloom tomato ripe in our garden.


2 Spaghetti Squash

1 TBSP Extra Virgin Olive Oil

1 TBSP Garlic Salt

2 TSP Black Pepper

1. Preheat oven to 350 (F)

2. Cut both ends of spaghetti squash and split down the middle. Remove the seeds.

3. Line a cookie sheet with foil, place Spaghetti Squash skin side down on the foil.

4. Dust with garlic salt, black pepper and drizzle with olive oil.

5. Turn the spaghetti squash skin side up and place in the preheated oven for 30- 45 min. Once it is cooked, the skin will cave if you apply pressure.

6. Let the Spaghetti Squash cool for 5-10 min until you can touch it without getting burned. Using a fork, scrape the inside of the squash to yield stringy “noodles”.

*Note: Once the “noodles” are made, they can be vacuumed sealed and frozen for up to 6 months. They can be used in a variety of pasta/noodle dishes.


2 pounds of Grass Fed Sirloin (Steak or Roast)

1 TBSP Salt

1 TBSP Black Pepper

1 TBSP Extra Virgin Olive Oil

1. Season sirloin with salt and pepper on both sides.

2. In an iron skillet or similar oven safe pan, heat oil over medium-high heat.

3. Cook the sirloin for 3-4 minutes each side. Don’t touch the meat unless 

you are flipping it.

4. Finish the sirloin in the oven until the meat reaches your desired temperature.

5. When the desired temperature is reached, set the sirloin aside and put the empty pan back on the stove. Do not clean the pan, as it will be used to make he marinara sauce.

6. Cut the meat immediately before serving.


1 Can Organic, Low Sodium Crushed Tomatoes (22 ounces)

1 Green Pepper, thinly sliced

1 package Mushrooms, cleaned and sliced (12 ounces)

1 Onion, thinly sliced

2 Cloves Garlic, finely chopped

1 TSP Cayenne Pepper

1 TBSP Savory or Italian seasoning

½ Cup Low Sodium Organic Beef Stock

Salt and Pepper to taste

1. Heat the pan used to cook the sirloin over medium heat.

2. Add the garlic and allow it to brown for 45-60 seconds.

3. Add the beef stock to pan and scrape all of the beef drippings and garlic from the bottom of the pan while reducing the stock by half the original volume.

4. Add the mushrooms, onions, and green pepper to the pan and cook for 4-6 minutes.

5. Stir in the crushed tomatoes, cayenne pepper, and savory seasoning and allow the sauce to simmer for 5 minutes.

6. Add salt and pepper to taste.

7. Serve the Spicy Marinara over the Spaghetti Squash.



2 pounds Heirloom Tomato, chunked

2 Cucumbers, thinly sliced

1 Red Onion (small), thinly sliced

2 TBSP Fresh Basil, chopped

¼ Cup Extra Virgin Olive Oil

¼ Cup Balsamic Vinegar

Salt and Pepper to taste

1. In a large bowl, combine the Cucumber, Tomato, Onion, and Basil.

2. In a small bowl, combine the Balsamic Vinegar and the Olive Oil. Add the oil slowly while whisking to make the vinaigrette.

3. Toss the salad with the vinaigrette and add salt and pepper to taste.

4. Serve chilled or at room temperature.