Wednesday, September 17, 2014


Every August & September when my husband is out harvesting wheat I take supper out to the guys in the field.

Yes - I know - how I choose to eat doesn't directly correlate with how my family earns a living, but I choose not to get into that type of debate.  I fully support the farming community and I'm sorry if I lose followers because of that, but I have grown up in the Red River Valley where agriculture is the main source of income for so many people and businesses.  I do occasionally eat grains, but because I have found they can give me headaches I just don't eat them very often.  I prefer homemade buns/bread to store bought and whole wheat noodles (if I eat them).  The less processed you can make your food, the better it is.

ANYWAYS - I got off subject.  Oh yeah, taking supper out to the field.  I like to choose something that makes a large batch so I can feed my kids first and then take the rest out to the guys; 4 of them.  This was a great dish to make.  It's an old recipe I had laying around and can be made with either pasta or zoodles (zucchini noodles).  I chose the latter, obviously.  While this isn't a true paleo meal because it has cheese, we don't eat dairy as often as we used to so having cheese occasionally isn't going to hurt any of us.  My food critic son even told me that it was 'actually pretty darn good' with the zoodles. SCORE ONE FOR MOM!  The guys in the field also enjoyed it, unless they're lying to me!!

So - here's the recipe!  Make it how you want, but I highly recommend zoodles.  They really absorb the flavors of the dish and taste so delicious.  Plus you can't even tell the difference!  If you prefer to make this a totally paleo dish, you can use cashew cheese.  There are many recipes online.  I have yet to make it myself so I don't have any to recommend.  This is a clean eating recipe.

If you need a spiralizer for your veggies, I highly recommend this one!!


1/2 a large zucchini, peeled and made into raw noodles (about 6-8 fluffy cups worth - don't pack the noodles into a cup to measure - estimation works well with this recipe)*
1 pound ground beef
1/2 pound Italian turkey sausage (or pork sausage)
1/2 a medium onion, chopped
1 medium green pepper, chopped
5 ounce package of pepperoni slices, chopped (Check the ingredients on your pepperoni!  I use Applegate uncured pepperoni and sometimes add extra pepperoni to the dish just because we like it!)
2 15-ounce cans tomato sauce (or 1 28-ounce can)
1 pint fresh or homemade salsa
4 ounces sliced mushrooms
1/3 cup fresh grated Parmesan cheese
2 cups grated mozzarella cheese

Cook beef, sausage, onion and pepper until meat is browned in a large pot.  After meat is browned add pepperoni, tomato sauce, salsa & mushrooms.  Give a stir and let it simmer a little bit before adding the zoodles stirring to combine.  Then pour half the mixture into a greased 9x13 pan.  Top with 1 cup of the mozzarella cheese.  Add the remaining meat mixture and sprinkle with the rest of the mozzarella and Parmesan cheese.  Bake at 375 degrees for 30 minutes.  If the cheese gets too brown for you, you can cover the dish with foil at some point during baking.

*If you want to use wheat pasta, my original recipe was made with about 3/4 pound uncooked medium shell pasta.  Cook the noodles before you add them to the pasta and stir them in at the same time you would stir in the zoodles.

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