Shrimpy Beef Pale-acos with Creamy Avocado Spread

My version of a paleo taco!

The seasoning needs a little work. But otherwise, it's extremely simple.

The rest of the grass fed ground beef (leftover from the meatballs) gets browned with some onion and green pepper in a pan, where some coconut oil has been heatin' up.

ADD --- chili powder, paprika, lots of cumin, black pepper, salt. Then, once that's cooked up, add the frozen (or not so frozen) already-cooked-baby-shrimpies. Generously douse with lime juice.

MEAT. Just, meat. And shrimpers. I love the little ones. Bite-sized!

Meanwhile, whipped up a basic avocado spread (a half-assed guacamole --- but still delicious and perfect for the taco!).

Just 1 avocado, and mash-er up. Add some lemon juice, and a squeeze of lime juice.
Some onion (not too much).
Garlic powder.
Done.

All we need to do now is place the beef/shrimp into a piece of lettuce...top it with the avocado...julienne some yellow summer squash...and voilà!

Roll this sucker up and eat him. Trust me.

You'd never even miss the tortilla, I swear. And I didn't even miss the cheese! I'm so proud!!!

Zucchinoodles with Meatballs and Homemade Marinara

Boring. Boring title for a recipe. I must revisit. But I want to write down what I did here so I can adequately record and refine the recipe later (and also post pictures!).

FROM SCRATCH MARINARA!
Never done it before. Until now. It turned out soooo delicious...and, as always (as of late), it's completely paleo!

Heat up some coconut oil (Just bought it...I love it! It's fun to watch it melt).

Tasteless, good for you, and paleo. Not to mention, fun to watch melt . . .

He's melllltttinnnggg . . . MELLTINGGGG!!!

Chop up some onions.
Chop up some mushrooms.
Perhaps spinach, if you have some, but I did not.
Dice up a clove of garlic.
Throw it all in the pan, and let it cook. Once cooked up...

Add 1 can diced tomatoes. I bet you could used the fire roasted kind and that would be good too. Some recipes call for tomato paste, but I like the chunks of tomato. Besides, if you cook it long enough, the water will evaporate and it will become a pasty marinara.

A shake of oregano.
Pinch of salt.
 Pinch of pepper.
Pinch of (dried) sweet basil.
Probably 1/4 tsp honey.
 2 bay leaves.
4 leaves fresh basil.
Dash of red pepper flakes.

Wow! All improvised, and delicious. You can see my Sicilian coming out . . .

While that's cooking...

FROM SCRATCH MEATBALLS!
I used half a pound of grass fed beef, and that made 6 fairly giant meatballs.

So, first, put the meat in a bowl.
Add 1 egg.
Add some almond flour/meal.
Some onion.
Probably 1/2 tsp white truffle oil.
A few stems Fresh parsely.
Black pepper. Salt.

Heat up some coconut oil...roll them suckas into large balls...and tossed them in the pan.

Nothin' like the feel of rolling raw meat between your fingers . . . err . . . awkward.

They should probably be baked, but the oven was being used to dry almond pulp and make banana chips...so I pan fried them instead.

The result was fine, they just weren't very round since I had to keep flipping them.

FROM SCRATCH SPAGHETTI NOODLES!
Okay, so it sounds more hardcore than it is. It's actually super easy and super...paleo!

It's honestly just julienned zucchini, heated briefly in the microwave. SO. So easy. And honestly, better than pasta. They're the perfect length, have a little bit of crunch...and it's a freakin' vegetable.

Spaghetti? Pshhh. Never again! (Okay, well, maybe not never. But seriously. An awesome and healthy substitute.)

I shall call them, ZUCCHINOODLES.

It was so delicious . . . I forgot to take a photo before digging in. And I took this one on my phone. Must make this again!!!

Credit where credit is due...I got this idea from the amazing Michelle of Nom Nom Paleo. Not like I did anything different with the noodles that's deserving of coining my own term for them (someone else has to call them zucchinoodles, come on) . . . but oh well. It's part of the fun of cooking from scratch, improvising, and altering recipes. You get to come up with fun names!