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Zucchini Noodles & Awesome Meat Sauce

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Here is one of my favorite meals this summer~cold Zucchini Noodles with my Awesome Meat Sauce! 

zucchini noodles & awesome meat sauce

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Black Fermented Garlic

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Zucchini Noodles & Awesome Meat Sauce
Author: 
Recipe type: Main Dish
Cuisine: Italian~Summer Style!
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, refined Sugar-Free
Ingredients
  • *Most ingredients can be found at Trader Joe's
  • 1-2 large organic zucchini, peeled and spiralized into noodles
  • 1 lb. grassfed ground beef
  • 1 medium onion, diced
  • 1 can Trader Joe's Organic Vine-Ripened Tomato Sauce
  • ½ tsp sea salt
  • 1 Tbsp dried oregano
  • 1 Tbsp turmeric powder
  • 1 Tbsp honey
  • 1 bulb Trader Joe's Fermented Black Garlic
  • ½ container (4oz) Magestic Garlic Sauce (raw sun dried tomato/jalepeno flavor)
Instructions
  1. In a large cast iron skillet or pan, saute' onions until transluscent.
  2. Add grassfed ground beef to skillet.
  3. Once beef is browned, add tomato sauce.
  4. Stir in oregano, turmeric, sea salt, and honey.
  5. Turn heat to low and allow to simmer 5 minutes.
  6. Chop off bottom of black garlic bulb and squeeze black garlic into dish.
  7. Using a fork, mash the black garlic in order for it to blend well.
  8. Then, shut of heat and add sun dried tomato/jalepeno garlic sauce.
  9. Stir well and serve over spiralized zucchini noodles.

 

Thai Chicken Salad with “Peanut” Sauce

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My Thai Chicken Salad with “Peanut” Sauce is light yet filling, refreshing, and bursting with flavor!  *See my Kombucha Sangria for a perfect little summer combo!

Thai Chicken Salad with "Peanut" Sauce

 

 

 

 

 

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Thai Chicken Salad with "Peanut" Sauce
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 Tbsp. creamy almond butter
  • 5 Tbsp. coconut oil
  • 4 Tbsp. coconut aminos
  • 3 Tbsp. grade B maple syrup or raw honey
  • 4 tsp apple cider vinegar or coconut vinegar
  • 1 tsp sesame oil
  • ¼ tsp ground red pepper
  • Romaine lettuce, shredded
  • All of the meat from 1 organic rotisserie chicken, chopped
  • Green onion or chives to sprinkle on top
Instructions
  1. Mix ingredients in sauce pan.
  2. Stir while heating (heat until blended and warm, but DO NOT BOIL)
  3. Place shredded lettuce on plate or in wooden bowls.
  4. Add chopped chicken.
  5. Drizzle sauce over chicken.
  6. Top with green onion or chives.

 

Raw Garden Tacos

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We’re heading off to the beach, but not before we fill up on our favorite raw garden tacos!

Raw Garden Tacos

Raw Garden Tacos

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Raw Garden Tacos
Author: 
Recipe type: Main Dish, Raw
Prep time: 
Total time: 
Serves: 8
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, refined Sugar-Free
Ingredients
  • 1 cup slivered almonds, dry
  • 1 cup raw walnuts, dry
  • 2 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • ½ tsp cinnamon
  • 1 tsp sea salt
  • 2 tsp coconut aminos
  • ⅔ cup organic olive oil
  • Organic butter leaf lettuce, to use as wraps
  • Diced organic cucumber
  • Diced organic red onion
  • Diced organic tomato
Instructions
  1. In a food processor, process almonds and walnuts into a powder.
  2. Add cumin, coriander, cinnamon, salt, coconut aminos, and olive oil.
  3. Process until well blended.
  4. Add a scoop of nut blend to butter leaf lettuce to make a taco.
  5. Top with diced cucumber, red onion, and tomato.
  6. *Store left overs in glass container up to 4 days.

 

Stuffed Bell Peppers

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I have always loved stuffed bell peppers. I think they taste even better the next day, fresh and chilled straight out of the fridge after all the flavors have merged!

Stuffed Bell Peppers

Using a muffin tin makes it so much easier to handle and fill these delicious bell peppers!

Stuffed Bell Peppers

 

 

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Stuffed Bell Peppers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 6 large bell peppers, tops, seeds and ribs removed
  • 2 Tbsp coconut oil
  • 1 large organic onion, diced
  • 3 cloves organic garlic, minced
  • 1½ lbs grass fed ground beef
  • 2 cups organic tomato, diced
  • 1 Tbsp sea salt (yes, 1 tablespoon)
  • ¼ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp chopped fresh cilantro
  • 1 tsp chopped fresh or dried basil
  • ½ tsp paprika
  • ½ cup organic tomato sauce + ¾ cup organic tomato sauce (for topping)
  • *optional: additional 3 cloves fermented Japanese Aomori Black garlic, chopped (from Trader Joe's) This adds such a unique delicious flavor!
Instructions
  1. Preheat oven to 350
  2. Remove tops, seeds and veins of bell peppers.
  3. Stand your peppers up in a muffin tin.
  4. Heat coconut oil over medium high heat in a large cast iron skillet.
  5. Saute onions and garlic until onions are transparent, stirring frequently.
  6. Add beef to onions and garlic.
  7. While beef is cooking, add oregano, cilantro, basil, paprika, salt & pepper.
  8. Stir until beef is cooked through.
  9. Turn heat off.
  10. Add and stir in diced tomato, and ½ cup tomato sauce.
  11. Add optional fermented black garlic.
  12. Stuff each pepper to the top of each pepper.
  13. Spread 2 Tbsp tomato sauce on top of each pepper.
  14. Place muffin tin full of peppers on a cookie sheet to catch any juice that may overflow.
  15. Bake for 1 hour.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
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