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Zucchini Zoodles

Zoodleing (new verb?) some zucchini is an easy way to ditch the refined and processed flours and grains in typical noodle dishes.  With a simple tool called a spiralizer, you can make noodles out of all kinds of things like carrots, peppers, and beets for example.

It’s a simple process as long as you don’t go bottom of the barrel on price.  Cheap spiralizers are harder to use and break more frequently.  You can pick up a solid one for around $40 give or take.


First, cube up some butternut squash, mix it up in olive oil, sea salt, and pepper, and then bake it in the oven for 25 minutes or until tender. Next, zoodle 1 large zucchini and then saute in olive oil, sea salt, and black pepper for around 10-12 minutes.

In another pan brown some grass-fed beef in coconut oil, and then add a bottle of organic spaghetti sauce. Stir frequently on medium heat until warmed up. By now it will be time to plate the zoodles, meat sauce, and finally the cubed butternut squash on top.  Peppers and mushrooms would be a great addition to this recipe as well!


  • 2 medium-sized zucchinis

  • 1lb grass-fed ground beef

  • 1 large or 2 medium-sized butternut squash

  • 1 bottle organic spaghetti sauce

  • olive oil, sea salt, and pepper to taste

  • optional: mushrooms, peppers, garlic, onion, GF butter in place of olive oil


If you are looking for ways to help regulate your blood sugar, get in more fiber, and just move towards a healthier lifestyle pick up a spiralizer today and get your zoodleing on!

Beet Ravioli Noodles With Mussels

Beet flour is another tasty, excellent way to avoid the highly processed flours that mess with your blood sugar.  Its gluten and grain-free (obviously) and cooks up well with a consistency much like traditional pasta.  This meal is very customizable, but here I chose organic green beans and simple white rice along with some mussels for something a little out of the ordinary!


I chose white rice because its a clean energy source and easy on the gut.  I eat most of my carbohydrates in the evening as part of a low-carb approach depending on my activity levels.  I also sleep a lot better with "some" of this macro-nutrient in my system before bed. Any vegetable you enjoy will do.

Mussels are a great source of protein and have an impressive nutritional profile overall including the essential minerals manganese, selenium, iron, zinc & phosphorous, potassium, magnesium, calcium, and copper. They also contain Vitamin B-12, B-5, riboflavin, niacin, folate, and omega 3 fatty acids important for brain and cardiovascular health.


  • 1 box beet noodles

  • 1 bag frozen mussels

  • 1 cup white rice

  • 1 bag organic frozen green beans

  • grass-fed butter, garlic powder, sea salt/pepper to taste

Prep time is minimal for this dish.  Just boil the noodles, drain, and then mix in butter, garlic powder & salt/pepper.  At the same time, you can cook up the rice,  boil the greens & steam the mussels.  We're talking around 20 minutes total time to plate.  Enjoy!

Beef Tacos With Noodle Fries

Tacos are one of the easiest meals to prepare for dinner, and almost everyone loves them!  These were made with heritage beef from a local farmer I know that we do business with (All Natural Homestead Beef)  Frank is a great guy who takes excellent care of his cattle and does things right.  They are grass-fed, happy cows that live as they should.

First I browned the burger in some coconut oil, salt, and pepper, along with onions from our garden and a few cloves of garlic.  While this is going on you can melt a little cheese onto your tortillas, and chop up some cilantro and avocado.  In another pan, I quickly boiled some organic corn and warmed up left-over noodle fries from the night before.

My favorite healthy tortillas only contain 4 ingredients: organic corn masa, lime, water, and salt.  Don't let the short list fool you, they taste fantastic.  After the ground beef, onions and garlic were done I added them to the tortillas, followed by the avocado and cilantro.  You cannot make great tacos without cilantro, it just does it every time.

I finished them off with some fermented green chile from McCauley Farms, another local farm in the area we have a CSA with. The potato fries were baked in coconut oil, salted, and topped with Primal Kitchen organic ketchup.  Low sugar, same great taste.  See the link to get 10% off your order now!


  • 1lb grass-fed ground beef

  • 1 cup shredded organic cheese

  • 1 bag organic corn tortillas

  • 1 chopped avocado

  • 1/2 cup chopped cilantro

  • 1 small diced onion

  • 4-5 small cloves garlic

  • 1 medium-size noodled potato

  • 1 can organic corn

  • Salt, pepper, organic low sugar ketchup and coconut oil to taste

Prep time was around 20 minutes total for this meal.  Its light on the stomach with high-quality ingredients and covers your macro-nutrients to make a satisfying and tasty meal.  I hope you enjoy it as much as we did!

Cider glazed & Roasted Acorn Squash With Pomegranate

Eating with the seasons means nutrient-packed whole foods at their prime!  Acorn squash is a great example of this come Fall, and in my opinion, the best way to prepare it is baked in the oven.   It is truly a sweet treat, especially if you are not used to eating a lot of sugar.

Preheat your oven to 400F, and cut the squash in half lengthwise, then again.  Brush the squash with oil and then season with sea salt and pepper.  Turn the squash upside down and then roast for 20 minutes, followed by the same approach right side up.

Mix the cider, brown sugar, cinnamon stick, and close to taste in a small saucepan, and bring to a boil over medium-high heat.  Stir from time to time until it is reduced to a thin, syrup-like glaze, about 20-25 minutes, and don't let it burn. Discard cinnamon stick and cloves.

Stir in the butter until melted and then apply the cider drizzle and sprinkle with pomegranate and parsley.  Not only does it look colorful and amazing, but it also tastes even more so:)  Thank you @dianemorrisey for this excellent take on roasted squash.


Ingredients are as follows:

  • 2 cups apple cider

  • 1 tbsp brown sugar (definately optional)

  • 1 cinnamon stick

  • sea salt and pepper to taste

  • 5 cloves

  • 2 tsp grass-fed butter

  • 1 large acorn squash

  • 1 tsp olive oil

  • 2 tbsp chopped parsely (optional)

  • pomegranate seeds to taste

This meal pairs well with a dark green salad mix next to it.  Be sure to include lots of color as it's easy to get in the rainbow with this bad boy.  More phyto-nutrients and better programming for optimal health.  Bon appetit!

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