I think I will call these two pestos “hamburger helper” for paleo moms. They are easy, you can make them ahead, and all you need is a couple of pounds of ground meat with either spaghetti squash or broccoli slaw on hand, and you have a quick weeknight meal.
The first one was inspired by a bouquet of basil my oldest daughter picked out at our farmers market, and the other was from a container of neglected sun-dried tomatoes that I did not want to go to waste. They were both inspired by a lack of parmesan cheese in my fridge (which I normally welcome in the name of a good pesto!) but the results were mysteriously creamy and my parmesan cheese loving family didn’t even notice.
- 2 cups fresh basil leaves
- 1/2 cup raw nuts (I used walnuts and almonds)
- 3 cloves garlic, minced
- 2-3 tsp lemon juice
- 1 tsp sea salt
- 1/2 – 3/4 cup extra virgin olive oil
- 1 cup sun-dried tomatoes in olive oil
- 1/4 cup raw nuts (I used walnuts and almonds)
- 1 6oz can full fat coconut milk
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 Tbsp lemon juice
- sea salt and pepper to taste
In a blender or food processor, add ingredients and pulse until smooth. For the green pesto, slowly add your olive oil last until the desired consistency is achieved. Salt and pepper to taste.
Mix with cooked spaghetti squash and some browned ground beef, a batch of spinach meatballs, or rotisserie chicken diced.
Mix with browned ground beef and two packages of broccoli slaw.
Making the green pesto
Green pesto with spaghetti squash
Green pesto with spaghetti squash and spinach meatballs
Making the red pesto
Red pesto mixed with browned ground beef and two packages of broccoli slaw
My daughters claim it tasted like “pizza in a bowl”
It was soup for dinner the other night and I couldn’t get the vision of a dunk-able gooey grilled cheese sandwich out of my head. While not quite the masterpiece I lived on as a kid, this unique grain free version totally hit the spot and was a hit with the whole family!
Note: Cheese, being in the somewhat gray area of clean eating, is a personal choice. Do what’s best for your own body. Read more here about cheese and the primal diet. For me, full fat dairy products help my family on their journey away from other outright toxic choices!
- 4 eggs
- 1/4 cup whole milk or unsweetened coconut milk
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp cream of tartar
- 1/4 tsp garlic powder (or your favorite spice/herb)
- 1/4 tsp pepper
- Cheese for filling (I used sharp cheddar because that’s what my kids like but the choice is all yours!)
Combine all ingredients until you have a smooth batter. Heat large griddle pan to medium high. Lightly grease or spray pan with your choice of oil. Pour mixture onto pan and spread gently (tilting the pan works well too!). Mine covered almost the entire griddle. Cook until you see batter begin to thicken. Draw grid lines on batter into desired square shapes with spatula. Keep redrawing the lines as the batter continues to cook. You will know it’s time to flip when you can easily cut individual squares with the spatula. Flip each square and cook on other side. Trim squares to make even unless ragged edges don’t bother you (I love this part….getting to eat the scraps!) Turn heat down to low, add cheese to half the squares, top with remaining squares and let sit until cheese melts. Serve as squares or cut into little triangles.
You can also make them round and they can be quesadillas served with a good guac or salsa! Just be sure to spread the batter out after scooping on pan. You don’t want them too thick. Leftovers also re-toast very nicely for lunch the next day!