Paleo Friendly&Fabulous
Spaghetti Bolognese
Fall is in the air and for me that means cooking my ultimate favorite comfort food, Spaghetti Bolognese.

Usually it is a labor of love that takes 4 hours of simmering and reducing to extract as much flavor from
the ingredients so you get a very rich and meaty ragu.  In this Paleo Friendly&fabulous quick version, I’ve reduced the
cooking time to an hour and a half and I am doing away with the red wine, the 1 tablespoon of sugar I add to counteract the acidity of the tomatoes,  the cheese (parmigiano reggiano) and the heavy cream.  Instead I am using beef stock preferably homemade if you have the time to make it, organic no sugar added dates, nut cheese and almond milk as replacements.

My Bolognese sauce is a family favorite  so I was a bit worried  my husband would be able to notice a  difference in the flavor profile.  He had three helpings of this recipe and even enjoyed it with the spaghetti squash I served in place of pasta.  So here it is and hope you enjoy this pff and healthier version too.

1 large onion, diced
2 large carrots, cut into ½ inch dice
3 ribs celery cut into 1 inch dice
4 cloves garlic
1 Tbsp. EVOO for the pan
Kosher salt
1 lb. ground beef, 1 lb. ground veal, 1 lb. ground pork
1 1/2 cup tomato paste
3 cups beef broth, preferably home made or store bought no sugar added beef broth
3 bay leaves
1 bunch  fresh thyme tied in a bundle
¼ cup almond milk
½ tsp. freshly grated nutmeg
1 spaghetti  squash (see previous post on Pad Thai for roasting instructions)
Crumbled Nut Cheese (optional -  recipe below)
EVOO for finishing

1. Make your sofrito by pureeing the onions, celery, carrots and garlic in a food processor.

 2. Heat a large pan over medium heat, coat pan with oil.  Add the sofrito and season generously with salt. Bring the pan to  medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring
frequently, about 15 to 20 minutes.  Be patient, this is where the big flavors develop.

3. Add the ground meats and season again generously with salt. BROWN THE MEAT! Brown food tastes good!  Don't rush this step.  Cook another 15 to 20 minutes.

4. Add the tomato paste and cook for about 4 to 5 minutes.  Add 1 cup of the beef stock. Cook until the broth has reduced by half, another 4 to 5 minutes.

5. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally.  As the broth evaporates add another cup of beef stock, continue to simmer until the broth has
evaporated in half.  Add the final cup of beef stock,  mix and let it continue to simmer until most of the
liquid has evaporated.  This is where big rich flavors develop.  If you try to add all the stock in the beginning
you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will).  Simmer for 30-45 minutes.

6. Finish ragu with ¼ cup almond milk and some freshly grated nutmeg.  Stir to combine.  Serve
immediately on top of spaghetti squash or faux zucchini noodles.  Top with crumbled toasted nut

Nut Cheese
Place 1 cup raw cashews in a bowl , add 4 cups water  and let soak for 6 hours covered.

Rinse cashews until water runs clear.  Place cashews in a food processor with 1 Tbsp. lemon juice, 1 tsp. sea
salt and ¼ cup extra virgin olive oil.  Puree until smooth and has the consistency of ricotta. 
You may need to add more lemon juice, salt to taste and olive oil until you get the right consistency.  It
should be spreadable.

Spread a thin layer of nut cheese on a baking sheet lined with a silicon mat and broil in the oven for 5 minutes or until it turns golden brown and dark brown at the edges.  You need to watch this so as not to burn the

Let it cool for 15 minutes and crumble - use as topping in place of parmigiano reggiano

Cauliflower Rice
My Now  Love Affair with Rice (Cauliflower that is…)

“Hello Cauliflower!”  it’s nice of you to come and play Rice for me today”.  Yes, this versatile vegetable is now my
substitute for rice, mash potato and even Alfredo sauce.  Filipino dishes served best with garlic fried rice are now back on the menu along with some of my childhood favorites like Arroz a la Cubana (recipe posted on 8.31.2014) and the ever so popular Filipino Adobo and rice.  Paella, my signature dish, is no longer relegated to "special occasion" only
status -  recipe for that will be posted soon, but something the family can enjoy more often with cauliflower rice as a healthier and less filling, not to mention less carb alternative.

1 head cauliflower or 1 2 lb. bag of Cauliflower florets from Costco 
11/2  tablespoon coconut oil, melted
3/4 teaspoon salt
Freshly ground pepper


1. Preheat oven to 425F.  Cover a large, rimmed baking sheet with aluminum foil.
2. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice.  If your food processor has a grater attachment, use this and feed the florets into the food processor instead.  This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid
3.  Place the cauliflower rice in a large bowl, add the melted coconut oil, salt and pepper.  Toss
with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 2o minutes.
4.  Serve with anything that needs a lovely bed of rice or use as rice substitute for
fried rice, risotto and even paella (Those recipes to come later)