Paleo Margherita Pizza

Try making this paleo margherita pizza for your next lunch or dinner option! Vegan cheese is an excellent alternative to dairy-based cheese, as it is nut-based and provides plenty of healthy monounsaturated fats. Tomatoes are loaded with antioxidants and help promote both heart and brain health. Not only will basil add flavor to this recipe, but it will also help reduce inflammation and oxidative stress in the body. Enjoy!

Ingredients:

• 1 gluten-free pizza crust

• ⅓ cup marinara sauce

• ½ cup vegan mozzarella cheese (for Alexa-approved dairy-free cheese, please click here): Miss Alexa-Approved Dairy-Free Products

• 2 medium-sized tomatoes, sliced

• One handful of basil leaves, chopped

• Dried oregano for topping

Instructions:

1) Preheat oven to 425 degrees F.

2) Evenly spread the marinara sauce on the crust.

3) Coat the crust with the vegan cheese and arrange the tomato slices on top.

4) Drizzle the chopped basil leaves and dried oregano on top.

5) Bake in the oven for about 15 minutes or until crispy and enjoy!

Sweet Potato Shepherd’s Pie

Try making this paleo sweet potato shepherd’s pie for your next dinner option! This recipe serves as a great comfort dish, especially as we begin to prepare for the fall season. Sweet potatoes are rich in Vitamin A and are great source of dietary fiber. Ground beef serves as an excellent source of protein and helps to improve muscle growth. Carrots are rich in iron and magnesium and have a wide range of benefits including aiding digestion, increasing energy levels, and improving bone health. Rosemary adds flavor and plenty of antioxidants to this dish to reduce inflammation. Make this dish on a cold fall evening and enjoy!

Ingredients:

Sweet Potato Layer:

• 2 large sweet potatoes

• 1 tbsp coconut oil, melted

• ½ tsp chili powder

• ¼ tsp sea salt

Filling:

• 1 lb ground beef

• 2 large carrots, peeled and finely chopped

• 2 celery sticks, finely chopped

• 1 small white onion, diced

• 4 cloves garlic, minced

• 1 ½ cups peas

• 3 oz tomato paste

• 1 tsp chili powder

• ½ tsp rosemary

• ¼ cup water

• ½ tsp sea salt

• ¼ tsp pepper

Instructions:

1) Preheat oven to 375 F. Bake the sweet potatoes for 50 min or until fork tender.

2) In a large skillet over medium-high heat, sauté the ground beef, carrots, celery, onion, garlic, and peas. Cook for about 15 minutes, stirring often.

3) Once that is finished cooking, toss in the tomato paste, chili powder, rosemary, water, sea salt, and pepper. Transfer the filling to a large round casserole dish.

4) Begin making the sweet potato layer by combining the baked sweet potato (remove the peeling), coconut oil, chili powder, and sea salt in a large bowl. Mix ingredients together until a smooth consistency is formed.

5) Transfer the sweet potato mixture to the casserole dish and layer on top of filling. Sprinkle the top with a little extra sea salt and pepper. Bake in the oven for 10 minutes and enjoy!

Asian Beef Noodles

Try making this Asian beef noodle dish for your next lunch or dinner option! Beef serves as a great source of zinc, iron, and Vitamin B12. White onion is high in Vitamin C and aids in gut health. Garlic helps to regulate blood pressure and promotes bone health. Star anise is a popular Asian cuisine ingredient that is full of antioxidants. As a low-calorie food, serrano pepper is an excellent food for weight loss and a great source of Vitamin A! Water chestnuts are low in calories and full of fiber. Enjoy this dish with chopped green onion and enjoy!

Ingredients:

• 1 lb. boneless beef chuck roast

• 1 32 oz. container of gluten-free beef broth

• Half of one medium white onion, chopped

• ½ cup water

• 2 tbsp tamari

• 4 garlic cloves, diced

• 1 star anise

• 1 serrano chili pepper, seeded and diced

• 3 oz. gluten-free rice noodles

• 2 cups shredded napa cabbage

• 2 cups shiitake mushrooms, stemmed and diced

• 1 8 oz. can water chestnuts, drained and diced

• 1 tbsp water

• 1 tbsp gluten-free cornstarch

• Chopped green onion for topping, optional

Instructions:

1) Chop the beef into 1-inch pieces. In a Dutch oven, combine the beef, broth, onion, ½ cup of water, tamari, garlic, star anise, and pepper. Bring to a boil and then reduce heat. Let simmer with the lid on for 50 minutes.

2) In the meantime, prepare noodles as directed on the package.

3) Remove the star anise from the broth mixture and discard. Toss in the cabbage, mushrooms, and water chestnuts and stir well. Return to boiling and let simmer for about 5 minutes.

4) In a separate bowl, stir together the tablespoon of water and cornstarch. Add into to the broth mixture. Continue to cook and stir until mixture thickens and bubbles. Top with chopped green onion and enjoy!

Zucchini Noodle Pasta

Try making this healthy zucchini pasta for your next dinner option! Zucchini is a great source of Vitamin A and C and provides plenty of fiber for bowel regularity. Garlic helps to strengthen the immune system and keep the gut in balance with its anti-microbial properties. Tomatoes are rich in potassium and are great source of carotenoids for keeping inflammation at bay. Enjoy this flavorful low carb pasta without feeling guilty!

Ingredients:

• 3 large zucchinis

• 2 tbsp olive oil

• ½ onion, chopped

• 4 garlic cloves, diced

• 6 tomatoes, chopped

• 1 cup tomato sauce

• 2 tbsp tomato paste

• ½ cup basil, chopped

• Sea salt and pepper

Instructions:

1) Slice the zucchinis into noodles using a spiral vegetable slicer. Set aside.

2) Heat olive oil in a skillet over low/medium heat. Toss in the onion and garlic and cook until soft.

3) Add in the tomatoes, tomato sauce, tomato paste, basil, and salt and pepper. Stir well to combine and let sauce simmer for about 15 minutes.

4) Add the zucchini noodles to the sauce and stir until well coated. Cook for about 5 minutes or until noodles are soft. Enjoy!