I came across this great blog recipe on Pinterest, and if you know me, you know that I never follow a recipe more than once without making some of my own changes to it. So, I made the recipe a couple more times before I finally perfected a new favorite for our family. I have since made it three times, and it is a huge hit in our home. I hope all of you enjoy it just as much we do.
Cheers from my kitchen to yours!
Ingredient List:
3 large zucchini (cut into round slices with a mandolin)
2 cups of broccoli roughly chopped
1 eggs
8oz plain greek yogurt
4oz garlic and herb goat cheese
2 tbsp olive oil
1 cups of chopped red onion
4 cloves of garlic, minced
1 ½ pounds of ground turkey
2 cups of Tomato Basil Sauce (reserve ¼ cup and set aside)
2 tsp Italian seasonings
2 tsp dried oregano
1 tbsp dried basil
¼ cup of grated parmesan cheese
1 cup of shredded mozzarella cheeseInstructions to make the Broccoli Mixture:
Combine eggs, greek yogurt, and goat cheese in a medium size bowl and whisk until smooth
Add broccoli to the yogurt mixture until all incorporated
Set broccoli mixture aside, and let sit until you are ready to build your Paleosagna
Instructions to make the Meat Filling Mixture:
In a large skillet or dutch oven, heat olive oil on Medium High Heat
Add chopped onion to oil and let cook until soft, about 5 minutes
Add minced garlic and let sweat for 1-2 minutes
Add ground turkey and cook over medium high heat until meat turns white and is fully cooked
Add Tomato Basil Sauce and dried seasonings
Simmer meat sauce for 10-15 minutes
Preheat Oven to 350 and in an 8x8 pyrex build your Paleo-Lasagna as follows:
2tbsp. of sauce spread on the bottom of the glass pyrex
Line zucchini rounds in an 8x8 glass pyrex
Top zucchini rounds with ½ of the prepared meat sauce
Spoon all of the broccoli mixture on top of meat sauce
Add one more layer of zucchini rounds
Top with the remaining prepared meat sauce
Top with parmesan cheese
Top with mozzarella cheese
Bake on 350 for 30-45 minutes until lasagna is bubbly, and cheese is golden brown
Let sit for 5-10 minutes before serving
The recent 4th of July weekend inspired me to come up with my own version of strawberry shortcake. With the amazing berries available at our local fruit stand, I just had to make something special with them. Our family doesn't consume refined carbs, so this isn't your ordinary shortcake ... but it's delicious, and I promise you won't miss the whit flour and granulated sugar! I hope you have a fun summer bbq approaching and can try this new dessert out.
Cheers, from my kitchen to yours!
Triple Berry Shortcake
Serves 12
Shortcake:
2 cups almond flour
2 tsp baking powder
1/4 tsp salt
1/2 cup coconut oil (melted)
4 eggs
1/3 cup water
1/3 cup honey
2 tsp vanilla
Preheat oven to 325.
In a large mixing bowl, mix dry ingredients together.
In a medium bowl, whisk wet ingredients together until well incorporated.
Add wet ingredients to dry and mix thoroughly until mixture is moist.
Place mixture into lined or well greased muffin pans.
Place in oven and bake on 325 for 20-22 minutes until slightly golden brown
Remove from oven and let cool
Triple Berries:
In a medium sized bowl, slice 2 cups of strawberries, 1 cup of blueberries, and 1 cup of raspberries. Mix well.
Homemade Whipped Cream:
1 pint of whipping cream
2 tsp vanilla
1 tbsp sugar
Place above ingredients in a chilled bowl and mix until the whipping cream is stiff and forms peaks. Chill until ready to serve. Best if prepared within 2 hours of consumption.
Triple Berry Shortcake:
Slice muffins in half opened up in a bowl, top with triple berry mix and whipped cream.
