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Two Scrumptious Paleo Recipes You Can Make Tonight

For health reasons, I have to go on a dairy and grain free diet for 3 weeks. *Groan* At first, I thought I was sentenced to eating salads for the remainder of my days, but I was excited to discover many recipes with veggies and meat that taste (dare I say) MUCH better than their carb-filled counterparts.

Even if you’re not obliged to go on a paleo diet like me, it’s a good idea to learn clean eating now. It’s a great way to cleanse your body, reduce bloating and upset tummy, help you lose weight, and improve the youthfulness of your skin. Read through the ingredient lists of these Asian-style lettuce wraps and paleo slow-cooker lasagna. You won’t regret it if you make them.

PF Chang’s Chicken Lettuce Wraps

When I brought this for lunch at the office, everyone was asking me what it was, because it smelled so good. Let me tell you, it was so yummy that I was sorry I didn’t double the recipe! When I made it, I forgot to pick up a can of water chestnuts at the store, so I didn’t include those. I can’t have soy, so I made “special” soy sauce using this recipe. Make it for tomorrow’s lunch!

Ingredients:

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Get the full recipe here!

lettuce wrap

Zucchini Crock Pot Lasagna

Ok, I’ll admit, I was skeptical that this recipe was labeled “lasagna.” No cheese? No noodles? Nope! But then I swallowed my pride and got all the ingredients. The recipe is a little time-consuming to make, but if you’ve got a Saturday or Sunday evening free, grab a glass of wine, put the tunes on, and get chopping! You’ll need to prepare the marinara sauce first, then the meat filling, the “cheese sauce” next (which tastes a lot like ricotta cheese), and slice the zucchini into thin strips. Layer everything in the crock-pot, and that’s it! I promise it will be worth it.

Ingredients:

For the Marinara:
1/4 C. Olive Oil
1 Small Onion, diced
1 teaspoon Real Salt
1 teaspoon Garlic, minced
7 C. Tomatoes, diced (about 10 small tomatoes)
1/2 tablespoon Raw Honey
For the Meat Filling:
1 tablespoon Olive Oil
1/2 Small Onion, diced
1 lb. Ground Turkey
1/2 teaspoon Real Salt
1/4 teaspoon Pepper
18 large Basil Leaves, chopped
For the Paleo “Cheese Sauce”:
1/2 tablespoon Olive Oil
1/4 small Onion, chopped
1/2 Yellow Summer Squash, chopped
1/2 teaspoon Garlic, minced
1/4 teaspoon Real Salt
1/2 C. Coconut milk, divided
1 Egg
4 medium-sized Zucchini, thinly sliced lengthwise (6-7 slices from each zucchini)

paleo lasagna

Get the full recipe here!