Tag Archives: Avocado

Beef Paprikash on Spaghetti Squash Noodles with Sliced Avocado

If you are looking for a hearty meal to put on the table that you don’t have to slave over, is inexpensive, and lower carbohydrate, try a plate of Beef Paprikash! The Spaghetti Squash noodles are low carb. and hold all the juices, and the avocado goes well with the spicy beef sauce. It is delish!

This recipe uses a slow cooker, so it can be prepped the day before or in the morning, and then you can walk away until it is time to eat. I added some smoked paprika to the beef sauce to give it a smokey flavor that veers slightly away from the traditional recipe, and it is dairy free!  It is the perfect cool weather meal that will leave you satisfied and nourished without adding to your waistline.

Beef Paprikash on Spagehtti Squash Noodles with Avocado

Beef Paprikash on Spagehtti Squash Noodles with Avocado

 

Beef Paprikash on Spaghetti Squash Noodles with Sliced Avocado

Ingredients:

1 Two Pound Chuck Roast

2 Tablespoons of Tapioca Flour*

1 1/2 Teaspoon of Himalayan Pink Salt or Sea Salt

2 Teaspoons of Black Pepper

2 Tablespoons of Extra Virgin Olive Oil

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1 Large Yellow Onion

2 Red Bell Peppers, Large Diced

4 Cloves of Minced Garlic (or 2 Tablespoons of Garlic Infused Olive Oil if you are eating Low FodMap)

1 Cup of Beef Broth

1/4 Cup Tomato Paste

1 Tablespoon of Paprika

1 Tablespoon of Smoked Paprika

1 1/2 Teaspoons of Caraway Seeds, crushed

1 Teaspoon of Dried Parsley

1 Teaspoon of Dried Dill

1 Teaspoon of Fish Sauce

1/2 Cup Full Fat Coconut Milk, added before serving

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1 Medium Spaghetti Squash

2 Ripe Avocados*

Beef Paprikash on Spaghetti Squash Noodles with Avocado

Beef Paprikash on Spaghetti Squash Noodles with Avocado

Directions: With paper towel, pat the chuck roast dry. Mix the Tapioca Flour, Salt and Pepper together with a whisk, and season the Chuck Roast. In a large heavy pan over medium high heat, add your olive oil, and brown the chuck roast for 5 minutes  and then flip it over and brown it on the other side for 5 more minutes.

Meanwhile, slice the onion and place it in the bottom of a large slow cooker. Whisk together the spices, tomato paste, broth, garlic, and fish sauce. When beef is browned, place it on top of the sliced onions in the crockpot. Pour the sauce over the top. Cook on low covered for 8 hours in the crockpot. Remove the Beef from the crockpot after 8 hours and shred it with two forks. Add it back to the sauce and stir in 1/2 cup coconut milk right before serving.

For the “noodles”, one hour before serving, preheat your oven to 375º degrees. Slice a medium sized spaghetti squash in half, and remove the seeds. Season the inside with salt and pepper. Place in a baking pan cut side down with 1/2 cup of water. Bake for one hour. Right before serving, remove from the oven, and cool for about ten minutes so it is easy to handle. (It should pierce easily with a knife.) Flip the squash over and run a fork along the inside of the squash, making noodles.

Slice two ripe avocados to serve with the dish.

Serve the saucy Beef Paprikash over the “noodles” and place the avocado on the side like the picture above.

Beef Paprikash on Spagehtti Squash Noodles

Beef Paprikash on Spaghetti Squash Noodles

 

*Omit if you are eating Low FodMap

 

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

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Avocado Fries with Dairy Free Ranch Dip

Am I the only one who could eat a whole avocado at once? They are so creamy and delicious! Did you know that the fat in Avocados helps you absorb nutrients in carotenoid containing raw vegetables like carrots and leafy greens (and other red, green & orange vegetables) and converts it into Vitamin A? This is true of other fats as well and is just one of the reasons a low fat salad dressing is such a bad idea. Fat helps you access the nutrients in vegetables!

avocado fries with Won't Miss A Thing Ranch

Avocado also contains fiber and other vitamins and minerals, and the fat keeps you full. I like the glow factor of eating avocados. They are good for your skin! You don’t have to eat a whole avocado at once to get the benefits. These avocado fries are a delicious side at a cookout, and also a very fun appetizer!

Serve them with carrots and my Won’t Miss a Think Dairy Free Ranch Recipe!

Avocado Fries with Dairy Free Ranch Dip

Preheat your oven broiler and place the rack on the second level from the top. Lay out a parchment lined baking sheet.

Ingredients:

2 Avocados that are ripe but not mushy

1/2 Cup Superfine Almond Flour

1/4 Cup Apple Cider Vinegar

1 Teaspoon Himalayan Pink Salt or Sea Salt

Directions:

Wash your avocados and cut them in half removing the pit and then slicing them into six slices each, so three slices per half. You will have a total of 12 wedges.

In a shallow bowl, add your Apple Cider Vinegar and coat your Avocado Fries with the vinegar.

In a separate bowl whisk together the almond flour and salt. Dip each avocado slice in the crumb mixture, coating all sides, and place on the baking sheet.

Broil the avocado fries approximately 3 minutes on one side, then remove from the oven and turn, return to the broiler for an additional 3 minutes until golden. Sprinkle with a little additional salt if desired. I like a coarse finishing salt.

Serve with Won’t Miss a Think Ranch here.

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Eat Your Nutrients!

Eat Your Nutrients!

 

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