So, my site feels a bit foreign to me, and I feel as if I am intruding into someone else’s space! With the original format suddenly gone, I feel as if I have lost an old friend. Please, a moment of silence for the old Everyday Paleo…. With that being said, do not get used to how things look now, we are searching for a better look for my site and hopefully we’ll have a more user friendly version up and running ASAP! I must give a huge shout out to my friend Dain S. who is the ONLY reason I ever figured out how to blog in the first place – he’s working his tail off trying to resolve our technical difficulties. Thanks Dain!!
Now, back to the fun! I often mention kitchen essentials that make paleo cooking a heck of a lot easier; such as a food processor, pressure cooker, and the oh so important slow cooker. Check out this fun site for even more fun kitchen equipment! My favorite suggestion is the fire extinguisher. Now that’s some serious cooking!!
I would like to share with you today’s super easy lunch which includes my new favorite way to enjoy winter squash.
Just some good ol’ grass fed beef
2 lbs grass fed ground beef
1/2 red onion, diced
5 cups fresh spinach leaves, chopped
1 tablespoon coconut oil
1/2 tablespoon garlic powder
splash of balsamic vinegar
Sea salt and black pepper to taste
Saute the onions in the coconut oil until translucent. Add the ground beef and brown. Add the spices and the spinach and cook for another 5 minutes or until the spinach is cooked down and tender.
Roasted Winter Squash
1 butternut squash
2 tablespoons coconut oil
Preheat oven to 400. Remove the skin from the squash with a potato peeler. Cut the squash in half lengthwise and remove the seeds. Slice the squash into very thin slices. Toss with the coconut oil and spread evenly on a baking sheet. Roast for 25 minutes. Check our Rowan in the pics below trying the squash raw! He liked it much better when it was out of the oven…
I received a beautiful romanesco in my CSA share this week and I roasted it exactly like the squash, first cutting it into florets and then baking for 25 minutes. I cannot even describe the incredible taste of this veggie, a mild mix of broccoli and cauliflower. Jaden called it, “The Best Thing Ever!!” I have never seen romanesco in the grocery stores but roasting broccoli or cauliflower is just as tasty!