Whole30 Balsamic Beef Bolognese Pasta Sauce with Zucchini Noodles

Although we aren't eating strict Whole30 right now, we tend to still do meals that are Whole30 complaint.  We will enjoy a glass of wine or desert, but we really loved how healthy our lifestyle was when we were eating Whole30.  I had a friend ask me if I would do it again so I will actually be doing another stint of Whole30!  It will be nice having the motivation of a friend doing it with me.  Joe will most likely join in for the most part so it will be fun to see how long we keep up with it this time around.  I made the below recipe a while back and never got around to blogging about it.  Since I was cooking for just 2 of us, we had a lot of pasta sauce left over so we put it in a container and froze it for a later date!  It will make for a super easy and quick meal when we are in a bind while doing Whole30!  This was one of my favorite recipes we have done so I hope you enjoy it as much as we did!

Balsamic Beef Bolognese with Zucchini Noodles.

Ingredients:

• 3 tablespoons extra virgin olive oil
• 10 cloves garlic, finely minced
• 1 c chopped yellow onion
• Sea salt + cracked black pepper
• 2 tablespoons dried oregano
• 1 teaspoon crushed red pepper flake
• 2 cups finely chopped mushrooms
• 2 tablespoons tomato paste
• 1/4 cup + 1/4 cup sulfite-free balsamic vinegar (easy to find at any grocery store)
• 1 pound lean ground beef
• 1-15 ounce can of plain 100% tomato sauce
• 1 pound (about 3 medium) vine tomatoes, diced
• Fresh basil
• 4 zucchinis

Method:
In a large sauce pot over medium heat, add the olive oil. When it warms up, add the garlic, onions, and a bit of salt and pepper, and cook until the onions are translucent, about 3 minutes. Add the oregano, red pepper flake, and chopped mushrooms and cook until the mushrooms are soft and browning, another 5 or 6 minutes. Add the tomato paste and stir for a couple of minutes, until the mixture is well combined. Pour in the first 1/4 cup of balsamic vinegar, and use it to help you scrape up any brown bits at the bottom of the pot. Let is simmer for another few minutes to cook out the vinegar tang.

Add the ground beef and use a spatula to crumble it well and to combine it with the other ingredients. Add a bit more salt and pepper and continue to cook until the beef is no longer pink. Then add the sauce, the tomatoes, and the second 1/4 cup of balsamic. Bring the pot to a boil, then lower it to a simmer and cook covered for 15 minutes longer. Salt and pepper again as needed, and top with fresh basil.

For zucchini noodles use a spiralizer to create zucchini noodles.  Saute the noodles with a dash of olive oil and salt and pepper to taste for 4 minutes or until desired softness.  Enjoy!

Original recipe and image found here

Paleo Chicken Salad

Sometimes lunches for Whole30 are hard to come by.  It is a lot harder to go out to eat and find something that is Whole30 eligible, and salads can get boring (especially for Joe) and don't necessarily fill him up.  Because of that we had to come up with some creative lunch options.  It is always nice to be able to make a couple meals on Sunday for the week, so Joe found this Chicken Salad that called for ingredients that we already had at home.  He enjoyed it for two lunches throughout the week to make it more exciting.  It is quite flavorful so I hope you enjoy!

Avocado Chicken Salad

Ingredients
1 Pkg boneless, skinless chicken breasts (2 or 3)
1 avocado
1/4 of an onion, chopped
juice of 1/2 a lime
2 Tbsp dill (that was all we had at the house and it actually tasted good, the original recipe calls for cilantro)
some salt and pepper, to taste






Directions
Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix.

It's quick, simple, and yummy!

Original Recipe Found here