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Grain free, Dairy free, Gluten free Paleo Lasagna

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It can be a tough transition for those who love pasta and bread to adopt an anti-inflammatory, paleo, ketogenic, or bulletproof diet.  But adapting recipes to meet your specific needs can produce delicious meals that are good for your gut, skin, brain, and waist!

Special Note: This lasagna recipe can also be modified to use zucchini noodles instead of Capello’s noodles for those wanting fewer carbs. For those of you not avoiding dairy, you can use dairy-based cheese, though goat cheese is recommended over cow dairy.

If you’re not in the mood for lasagna but are craving spaghetti, the sauce, with or without meat, is great served over your choice of noodles.  Miracle noodles or Wonder noodles (shirataki noodles) or zucchini noodles (vegetable noodles) are all excellent options. Shirataki noodles are especially good as they are zero calories, gluten and grain free.  It almost sounds too good to be true, but that is why they are called “Miracle” and “Wonder” noodles.    I’m surprised they aren’t  called “Too Good to Be True” noodles.

This Paleo, Grain Free, Gluten Free lasagna is a perfect Sunday night meal served with a tossed green salad of mixed greens.

 

Print Recipe
 Grain free, Dairy free, Gluten free Paleo Lasagna
Paleo, Anti-Inflammatory, Bulletproof, Lasagna. Gluten Free, Grain Free, Dairy Free Lasagna
Course Main Dish
Cuisine Dairy Free, Gluten Free, Grain Free, Italian, Paleo
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Sauce
Lasagna Filling
Course Main Dish
Cuisine Dairy Free, Gluten Free, Grain Free, Italian, Paleo
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Sauce
Lasagna Filling
Instructions
Sauce
  1. Heat oil in a pot or large skillet over medium-high heat.Saute onions and garlic for 5 minutes. Stir in remaining sauce ingredients, and bring to a boil. While this is heating up, brown ground beef in a separate pan. Add the ground beef to the sauce. Mix thoroughly. Reduce heat to medium. Cook uncovered for 15-30 minutes. Add salt and pepper to taste.
Filling and Assembly
  1. In a bowl, combine ricotta and Italian seasoning. Set aside. Steam broccoli. (Approximately 5 minutes). Set aside.
  2. Have all of the ingredients out and ready for assembly in a large rectangle pan or casserole dish
  3. Right before assembling the lasagna, follow the package instructions for the Cappello's noodles/lasagna sheets. They cook VERY quickly and will turn sticky and mushy if not used immediately. It takes less than 90 seconds so be ready.
  4. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with lasagna noodles, ricotta cheese mixture, mozzarella cheese, broccoli, and meat sauce. Continue layering until all ingredients are used, reserving some mozzarella and parmesan. Cover pan with aluminum foil.
  5. Bake in preheated oven for 20 minutes. Uncover, and top with remaining half cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. ENJOY your guilt-free Paleo lasagna
Recipe Notes

The pasta sauce is also excellent served with zucchini noodles, Miracle noodles and Thrive Market Wonder noodles.  Shirataki noodles are an amazing choice.  Gluten-free, zero calories, zero carbohydrate noodles may seem too good to be true but they are awesome!  Find out more about shirataki noodles here from Wellness Mama.

Grain Free, Gluten Free Pad Thai

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Pad Thai is one of my favorite dishes.  It also has an interesting history, dating back to the 1930’s. It was a dish with Chinese roots designed to create and promote a Thailand culture and identity, by the country’s Dictator.

However it came into existence, I’m just happy that it did!  Pad Thai is unique and exotic without being so different that kids won’t eat it.  This recipe replaces traditional Thai noodles with Miracle Noodle Fettuccini, which is a vegetable.  Broccoli is added to get a little more nutritional value and to help us eat a pound of vegetables each day.

INGREDIENTS

    • Miracle Noodle Fettuccini  – This is a grain free, gluten free, soy free, vegetable based noodle.
    • 2 – 3 tablespoons coconut oil
    • OPTIONAL: 1 teaspoon of sesame oil for taste
    • 2 cloves garlic, minced
    • 1/2 teaspoon, ginger freshly grated
    • 4 green onions, sliced (save some to sprinkle on top of the finished dish)
    • 2 large, pastured eggs
    • 1/4 – 1 teaspoon cayenne pepper (depending on your desired level of heat)
    • 1/2 cup chopped broccoli
    • 1/4 – 1/2 of a bunch fresh cilantro, leaves only, roughly chopped (reserve some for finished dish)
    • 1/5 cup basil leaves, roughly chopped
    • 1 1/2 tablespoons Braggs Liquid Aminos or Coconut Amino
    • 2 tablespoons fresh lime juice (from about 1 medium lime)
    • 1 -2 teaspoon fish sauce (to taste)
    • 1/4 cup blanched, slivered almonds or chopped organic, raw macadamia nuts
    • 1-2 boneless, skinless chicken thighs (pasture raised) cooked and chopped

DIRECTIONS:

Salt and season the chicken according to your taste preferences.

In a small pan, heat coconut oil on low heat.  Cook the chicken for approximately 5-6 minutes on each side.  Allow to cool and chop.  Set aside.

In a small bowl, stir together the liquid amino, lime juice, and fish sauce. Set aside.

Rinse the Miracle Noodles in a colander.  When you open the bag, the noodles smell fishy.  This will subside.  Heat a dry pan over medium heat.  Place the noodles in the pan.  This will dry them out.  You won’t burn them.  Just cook until dry.  Set aside.

In a large skillet, heat the coconut oil over low-medium heat. Add the garlic, green onions, and ginger.  Cook for 1 to 2 minutes, or until tender.

Add the cayenne pepper, chopped broccoli, cilantro, and basil.  Cook for 2-3 minutes.  You may need to lower the temperature and/or add a bit more oil.

Add the eggs, moving them around the skillet slightly as they cook so that they lightly scramble.

Lower the temperature on the stove.

Pour the sauce into the skillet.

Add the cooked chicken and noodles and toss to coat in the sauce.

Sprinkle the reserved green onions, cilantro, and slivered almonds over the noodles. Toss lightly to combine. Garnish with sliced lime.

Serve warm and Enjoy!

 

Lemon Butter Sauce

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This recipe was intended for white fish but it is so amazing that I’ve been known to put it on lemony chicken, salmon, brussel sprouts and asparagus. I highly recommend trying it with any fish and veggies.

Butter Lemon Sauce
1 Tb ghee
1/2 C chicken bone broth
1 stick of grass-fed butter (room temperature)
1/4 c of lemon juice
1 clove minced garlic
1 T minced shallot
1/2 Tsp Himalayan salt or sea salt
1/2 Tsp black pepper
1 dash of coconut amino or gluten-free, organic Worcestershire sauce (Wan Ja Shan makes a great one.)

gluten free hot sauce to taste

Sauce:
Heat a large skillet over high heat. Add ghee. Saute garlic and shallots. Cook until translucent. Add Lemon and broth and cook down a bit. Stir in the salt, pepper, hot sauce and simmer until the mixture is somewhat syrupy, 3- 6 minutes.
Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.

Old Fashioned NOT Tuna Salad

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Old Fashioned not Tuna Salad

I sometimes have cravings for foods from childhood.  A household staple for me was tuna salad.  Unfortunately, the tuna salad with sweet relish, onions, and mayo that I had as a child is no longer a clean, healthy option.  This recipe uses Henry and Lisa’s sustainably caught wild Alaskan pink salmon from a BPA free can, Primal Kitchen’s avocado mayonnaise,  green onions, chopped raw walnuts, organic dried cranberries, sauerkraut and Lakanto monk fruit to recreate my childhood memory with adult elegance and health benefits.  Served with a salad of spinach, romaine, and swiss chard, chopped carrots, riced cauliflower, steamed broccoli, chopped mushroom, this dish is sure to help you get to your pound of veggies today!

Ingredients

1 6 oz can of wild caught, Alaskan pink salmon (BPA free lined can)

1-2 T of Primal Kitchen Mayo

1 T of chopped sauerkraut

½ Tsp Lakanto monk fruit

1 stalk of chopped celery

½ Tsp chopped organic dried cranberries

½ – 1 T chopped green onion

 

DIRECTIONS:

Sweetened Sauerkraut In a small bowl, chop sauerkraut.  Mix in ½ Tsp of Lakanto Monkfruit.  The sweetened sauerkraut replaces the sweet relish and gives this recipe the gut boosting probiotic benefits of a fermented food that improves our immune system, cognitive function, and skin health. It is also a great source of antioxidants and dietary fiber.    

Not Tuna Salad Mix the sweetened sauerkraut and remaining ingredients with a fork in a small glass bowl.  

 

Greens In a separate bowl make a salad using vegetable from the Practical Beautiful Life Detox or Maintenance Food List.

Drizzle olive or avocado oil over the salad.  Drizzle organic balsamic, red, or apple cider vinegar over the salad to taste.  

Sprinkle with sea salt and freshly ground pepper to taste.  

Add a serving (1-3 oz) of Old fashioned Not Tuna Salad.

Optional: add chopped avocado.  

 

ENJOY!  

 

Balsamic Chicken (old South Beach Favorite)

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This dish is super simple. Served with a tossed salad and sauteed riced cauliflower you have a perfectly practical and beautiful meal.

Use leftover chicken to serve in an avocado boat or over greens the next day.  Warm the chicken in a pan instead of microwaving if possible.

Ingredients

6 pasture raised, no hormone chicken breasts or skinless boneless thighs  

1-2 Tbs of each Coconut oil and ghee

1 ½ Tsp fresh dried rosemary, thyme, oregano

1 1/2 Tbs Bragg Organic Sprinkle Seasoning

Garlic powder to taste

½ Tsp freshly ground pepper

½ – 1 Tsp of sea salt

¼ C balsamic vinegar

DIRECTIONS:

Rub coconut oil and ghee on the chicken.  Now rub the spices on the chicken.  Optional: Cover and refrigerate for 2-24 hours.  

Preheat the oven to 450 °F.  Place the chicken in the pan and cook for 10 minutes. Cover a pan with aluminum foil Turn the chicken over and bake for 10 more minutes or until the internal temperature reaches 160.

 

Drizzle balsamic vinegar over the chicken.  Place chicken on a plate and drizzle the chicken with the pan juices.  If you are also doing mashed or riced cauliflower, drizzle pan juices there as well for added flavor.

 

Zucchini or Miracle Noodles and Bolognese (Turkey or Vegan Option)

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Vegan option available using Quorn Meatless & Soy Free Grounds (Available at Whole Foods) 

Ingredients:

2-4 Zucchini (Spiralized into noodles) If you don’t have a device, you can use a peeler. See instructions below.  OR

Miracle Noodle Spaghetti or Fettuccini variety  

1-3 Tbs Coconut oil and ghee

1lb organic, hormone free ground turkey OR Vegan option Quorn Meatless & Soy Free Grounds 

1 Cup onion chopped

4 garlic cloves minced

2 Tbs balsamic vinegar

1 Tbs chopped basil

1 28 oz can organic crushed tomatoes

½ t dried Italian seasoning

Olive oil

Optional:  Add other veggies such as carrots, mushrooms, roasted bell peppers (peeled and deseeded) based on taste, while sauteing onions and garlic.  

Directions:

In a large skillet heat coconut oil and ghee. When hot,  add the onion and garlic and saute over medium heat until the onions become very soft, about 6- 8 minutes. Raise heat to high and add the ground turkey or Quorn meatless soy free grounds.  Saute, breaking up any large lumps and cook until turkey meat is no longer pink. For Quorn option cook for approximately 8 minutes.  Stir in balsamic vinegar and remaining ingredients. Bring to boil.  Reduce heat and bring it to a simmer for 15-20 minutes.  

Zucchini noodle option:  Using a vegetable peeler, cut lengthwise slices from zucchini stopping when the seeds are reached.  Turn zucchini over and continue peeling.   You want to create long strips.    Now slice the zucchini into thinner strips resembling spaghetti.  t.  Heat 1 T of ghee in a pan over medium heat.  Saute Zucchini noodles for approximate 1-2 minutes.  While sauteing, salt and pepper to taste.  

Miracle noodle option:   Bring to boil water in a pot or sauce pan.  Using a colander, rinse the noodles.  They smell a little fishy but this will not be apparent once you cook them. Place the noodles in the boiling water for 3 minutes.  Drain.  Now dry the noodles in a pan, over medium heat for 3-6 minutes.  They will make a popping sound while they dry.  This is normal.

Serve noodles and Bolognese.

Optional:  Sprinkle with freshly grated parmesan. (Only for those in maintenance mode, not sensitive to cow based dairy.