Spaghetti in creamy tomato sauce

Adapted from and edited for zone blocks (Thanks to Robyn for sharing!)


1.5 lbs ground pork (I used Italian sausage but any ground meat or sausage would work)
1 cup leek – finely diced
1 1/8 cup onion – diced
1 ½ pepper (I used a red and yellow bell) – sliced or diced
2 cans artichokes packed in water – rinsed and squeeze out excess water – chopped to desired size (I chopped them pretty fine)
1 TBSP + 1/3 tsp olive oil
5 cups zucchini squash – sliced thin like spaghetti noodles (I used a mandolin slicer, or use a julienne slicer, or old school slice thin strips with a knife)


2 14.5 oz can diced tomatoes
3 TBSP coconut milk – full fat kind not lite
1 tsp crushed garlic
2 TBSP fresh rosemary, minced
black pepper and salt to taste (I did not use salt)
1 tsp red pepper flakes or more if you like spice


In a large skillet brown the meat. In a larger soup kettle or stock pot add oil to cook the leek, onions, and peppers until done. Once the meat is cooked, drain any fat/juices and add to veggie mixture.  In a small sauce pan mix together the diced tomatoes with the juices and the coconut milk. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5 – 10 min, just until the zucchini is al dente – be careful you don’t want mushy zucchiniJ

This recipe is 16 P, 8 CHO, 16 F = about 12 cups

¾ cup = 1P, 0.5C, 1F 

Throw in some extra zucchini, yellow squash, asparagus, or eggplant in a separate skillet to balance out your carbs or some fruit and enjoy!

Creamy spaghetti yum yum!

Friday 120203

I’ve heard from some people that, “Hey I’m gonna save up all my cheat points for the last day on Super Bowl Sunday so I can go hog wild.”  Well, don’t forget that you can easily eat paleo for the big game this Sunday and still splurge.  So in light of this upcoming occasion, I give you one of our go-to websites for paleo recipes and their Super Bowl Round-up of Recipes.  Check out FastPaleo here.  “There are crock pot recipes if you want to keep it simple, grilled meats & veg, desserts, and lots of bacon-wrapped everything. There are a bunch of rib recipes, and of course there’s primal chili.”  They have chicken wings, meatza pizza, BBQ kale chips, banana nut balls, and an almond wrapped in a date wrapped in a jalapeno wrapped in bacon wrapped in meat (OMG!)  

And just to get your mouth watering, here is a recipe for Meat Cupcakes, complete with icing and bacon sprinkles……what are you gonna take to the party?

Oooohhh yeaahhh!

Cupcake: About 12 of Grass-fed ground beef (12P)
2 garlic cloves, finely chopped
1/4 small onion, finely chopped (negligible C)
1 egg (1P)
1/4 cup almond meal (9.33F)
fresh basil, salt, pepper

Icing: 1/2 small head cauliflower (negligible)
1/4 cup coconut milk (3F)
pepper to taste (salt optional)

Sprinkles: one slice diced bacon, cooked (negligible)

Mix all the meat ingredients in a bowl. Stir with hands then throw into cupcake molds. Bake for about 20 minutes at 350F.
Meanwhile, steam the cauliflower. When soft, add into food processor or mash in a bowl. Add coconut milk, salt and pepper and stir. Add this “icing” atop the meat when they are done. Sprinkle with bacon sprinkles!

This makes 4 cupcakes, each approximately 3P, 3F.

Spring salad

Spring time is upon us and I wanted to make a salad that had my favorite protein, bacon!  This salad can be made prior to going to your next BBQ and share with others.

Just like a spring chicken

12oz of grilled chicken or rotisserie chicken  12P

2 hard boiled eggs  2P
3 strips of bacon  2P
2 cucumbers chopped  2C
5 cups of chopped romain lettuce  0.5C
4 cups of spinach  1C
2 apples chopped  4C
Salad Dressing
3/8cup of lemon juice  .5C

1Tbl and 1tsp of olive oil  12F
2 cloves of minced garlic  Freebie
1/4tsp of dry mustard  Freebie

Cook up the bacon and boil a half dozen of eggs and save some for later.  Pull out that good old grill and cook up some chicken breasts for this meal and for leftovers.  Chop and combine all of the veggies in a bowl sans chicken.  Prepare the salad dressing and drizzle on top of the bowl of vegetables.  Toss the ingredients together and get all of mixture covered in the dressing.  Weigh out 3oz of chicken and place it on top of 3.5 cups of the salad mix and enjoy!  Top off with a little grapefruit.
This recipe will make four meals at 4P, 2C, 4F

Paleo BBQ

Wooo doggy!!  We found a way to have your next ho down with some root’n toot’n good BBQ!  This recipe gives you that tangy taste without that added sugar.  You can use this BBQ sauce with pork or beef ribs, so go out and wrangle you up a tasty protein and have a grand ole time.  Yeee haaawww!!

The protein of your choice, I used beef short ribs from Costco, 1oz per 1P
12oz can of tomato paste  -6C
2cups of beef broth  -freebie
4 cloves of garlic chopped  -zilch
2Tbls of cumin
1Tbls of chili powder
1 1/3Cups of finely chopped onions  -2C
3Tbls of dijon mustard  -nada
2Tbls of apple cider vinegar  -nope

Place all of the above ingredients in a croc pot and let it cook on low for 8 hours.  That is it folks! Set it and forget it. Go to Verve and get your WOD on, then come back home to the good stuff.  The BBQ sauce will be 1C per cup.   

Sweet potato hash:
4 sweet potatoes diced  32C
Sprinkle cinnamon to taste
Sprinkle cayenne to taste
2Tbs of Olive oil  18F

Pre-heat the oven to 400F.  Cut the sweet potatoes in small cubes and place them in a pyrex dish.  Coat with oil and sprinkle the cinnamon and cayenne.  Mix together and place in the oven and cook for 20 minutes stirring occasionally.  

Split this hash into 1/3Cup for 1C and .5F


Lemon pepper shrimp

This recipe brings together the natural tanginess of lemon with the spice of pepper to give you a very flavorful taste.  Add a little sweetness from coconut milk, and boom!  You get an awesome dish that makes use of some tasty veggies for carbs.  

18oz of Shrimp  12P
3 3/4cups of brussels sprouts  5C
1 1/3cups of sliced onion  2C
2 2/3cups of sliced zucchini  2C
1 1/4cup of sliced bell peppers  1C
1Tbl of coconut oil  9F
2/3cup of Lemon juice  2C
1/3cup of coconut milk  3F
1tsp of black pepper
1tsp of Colorado Plateau Citrus Pepper from Savory Spice Shop(Thank you Donna)
A pinch of Dill


Prep the vegetables and combine them with the coconut oil (save 1tsp) in a pan on medium-high heat and saute for 10 minutes, add the dry dill seasoning to the mix.  While the veggies are cooking, cut the tails off and pat dry the shrimp to take excess water off.  Mix the black pepper and the citrus pepper in a bowl and then add the shrimp and be sure to cover all parts of the shrimp.  

In another pan place 1tsp of coconut oil and then add the shrimp.  Cook for 5-minutes, or until shrimp turns pink.  Remove shrimp and turn the heat to low.  Add the lemon juice and coconut milk and mix together well.  Add shrimp back into pan and coat all of the shrimp.  

This meal will make 4 meals at 3P, 3C, 3F  Place 1 1/2cups of the veggie mix and top with 4.5oz of shrimp and drizzle some of the cream on top.  Yummm…



Spiced, Rubbed, Full of Croc Pot Chicken

Sara Weisbart found this recipe at everyday paleo which is super delicious.  It has just enough spice that it is not overpowering.  We thank Sara for submitting this recipe and we made some modifications to make it Paleo/Zone. 

– One whole chicken or 5lbs of chicken breast.  80P
– 1cup of chicken broth
– 1 white onion sliced, one onion usually will be 2C
– 1tsp of paprika
– 1tsp of cayenne 
– 1tsp of white pepper
– 1tsp of poultry seasoning
– 1tsp of garlic powder


Mix all of the spices in a bowl.  Rub the spices on all sides of the chicken and make sure that there are no bare spots.  Lay the onions on the bottom of the croc pot.  Place the chicken on the onions and add the broth.  Set the croc pot for 5-6 hours on low.  

This chicken is the BOMB!  We added some roasted brussel sprouts to make a full meal.  

Roasted brussel sprouts

– A bag of brussel sprouts  3/4cup=1C (we get a 2lb bag at Costco)
– 1Tbs of olive oil 9F
– 1/2tsp of Mrs. Dash
– 1/2tsp of dill
– 1/2tsp of pepper


Pre-heat the oven to 350 degrees F.  Mix all of the ingredients in a bowl and be sure to cover all of the sprouts.  Place on a cookie sheet and cook for 20 minutes or until the the sprouts are crispy.

The meal pictured has 3oz of chicken, 2C blocks of brussel sprouts, 1C block of strawberries, and 3F blocks of pecans.  Yummmm!!!

Mix and Match Burger Time

Awh yes… The American burger.  What is more American than a hamburger?  Not much: baseball, apple pie…  Eating paleo does not mean that you cannot enjoy this American classic; we just have to be creative.  Here are some staples that you will need when you are making a paleo burger.  Lets break it down to the three macro-nutrients: 


    – Lean beef, I mean lean.  None of this 80%/20% crap.  80/20     still has 5g of fat in each ounce.  That would be 10 blocks of fat in a 3oz patty!  You need at least 95%/5% ground beef.  Measure 1.5oz per block. 

    – Ground Turkey, 1.5 oz per block means you can make that patty supper sized!!  But watch out for the sodium.  

    – Chicken, chicken burgers can be great with the right toppings.

    – Salmon burgers are making a run at being our favorite protein.  It is tasty and full of healthy Omega 3 fats.  1.5oz per block


  • Yummy salsa, Pace or 505 salsa are some favorites .5c = 1C
  • Onions, raw or sautéed will make your burger tasty.  .5c cooked= 1C, 2/3c=1C raw
  • Mushrooms, you can have a boat load of them sautéed  3c=1C!!
  • Bell peppers: sliced, diced, and sautéed  1 1/4c=1C
  • Pineapples, perfect for that chicken burger!  1/2c=1C
  • Bib lettuce, great as buns for your delicious burger.  Seeing that you need 6cups for 1C, these can be freebies.  
  • Remember that you can mix in jalapenos, spinach, green chilies and other carbs into your burger mix to change things up.  


  • Avocados, yummmm.  1Tbs=1F
  • Guacamole, is that paleo?  Here is a handy recipe for some  paleo guac:

     1 Avocado

     Cilantro chopped

     1/2c chopped white onion

     1 minced jalapeno

     juice of one lime

     no salt seasoning to taste

Mix all the ingredients.  1/2Tbs=1F 


These should all be freebies 

  • chili powder
  • pepper 
  • Mr. Dash
  • cumin
  • red pepper flakes


These are just a few examples of how you can be creative.  Send us your favorite recipe with a picture and we will post it.  




Lemon Grilled Chicken

Ever have chicken that turned out to be tougher than jerky?  Lemon grilled chicken will help keep your chicken plucky and soft.  It is an easy marinade that you use for lunch and dinner throughout the week.  This recipe is soooo tasty!!  It is one of those recipes that you can set up earlier in the day, and cook it later.    


  • 1 1/2lbs of chicken brest 24P
  • 2Tbs of fresh squeezed lemon juice
  • 2Tbs of Olive oil 18F
  • 2 cloves of garlic chopped
  • 1/2tsp pepper
  • 1/2tsp Mrs. Dash seasoning


Combined the chicken, lemon juice, garlic and oil in a Zip-lock bag and marinate in the fridge for a minimum of 30 minutes.  Heat the grill to medium to high heat.  Remove chicken from bag and discard marinade.  Sprinkle Mrs. Dash and pepper evenly across chicken.  Cook chicken 6 minutes on each side or until done.  Add to a bed of lettuce for a awesome dinner salad!

This will make 8 servings at 3P 0C 1.25F    Why 1.25F?  You are going to discard a majority of the fats in this recipe when you discard the marinade.  So we kept half the fats and divided them in the 8 servings.

Fish Tacos and Mas’ Perfecto Pico de Gallo

Delicious fish and a quick ready to go meal on the run!  It’s paleo, it’s zone, it’s fast and it could make Wahoo’s jealous!  This recipe is for 4 balanced 3 block meals. 


• 18oz of Cod or Halibut (12P)
• 2 eggs (2P)
• .25 cup of almond meal (9F) 
• bag of cabbage mix
• 1 Tb of olive oil (12F)
• Romaine lettuce 
• 1 lime
• pepper to taste, cajun seasoning

Mas’ perfecto pico

  • 1.33 cups red onion, chopped (2C)
  • 2 cup of tomatoes, chopped (2C)
  • 2 cloves of garlic, chopped ….freebies!
  • small bunch of fresh cilantro, chopped ….freebies!
  • 2 jalepenos ….freebies!
  • 1 lime


Heat the olive oil in a pan.  Combine the almond meal, pepper, and Cajun seasoning.  In a separate bowl, mix the eggs.  Cut the fish into 2” pieces.  Dip the fish pieces in the egg, then into the meal mix, coating both sides.  Place the fish in the pan and brown both sides.

Place the cooked fish in the romaine leafs, top with the cabbage mix and pico de gallo. Squeeze a quarter of the lime over the taco and enjoy!

Hurry Curry Chicken Salad

Okay, so this is a quick go to meal when we are short on time.  It’s not only quick to make but refreshing and crisp, perfect for summertime gatherings.  If you’ve got a handy food processor, it’s lightening fast to make.

It’s paleo-friendly, it’s zone-friendly……you can add some fruit or other veggies to balance out your carbs for a perfect meal!     


  • 12 oz leftover or rotisserie chicken, shredded or cubed (12P)
  • 2.5 cups red bell pepper, chopped (2C)
  • 2 cups celery, chopped (1C)
  • 1/2 oz sliced almonds (5F)
  • 1/8 cup raisins–I like the golden ones (1.6C)
  • 2Tbs, 1tsp homemade mayonnaise (see recipe below) (7F)
  • 1 T curry powder–freebie and oh so good for you!
  • pepper to taste


Mix all the ingredients in a bowl and serve.  Adjust the mayonnaise to meet your fat requirements.  This makes 4 servings at roughly 3P, 1C, 3F.  ENJOY! 

How to make 100% paleo mayo:

This can be made in a larger batch to be kept in the fridge for use in anything you would normally use mayonnaise for.


2 Eggs
0.33 Cup of Olive oil 
1 tsp of mustard powder
2 Dashes of cayenne 
2 TBSP Lemon juice

Crack eggs in a blender and add spices.  Slowly over a 5 minute period add in the olive oil.  This is important, as it aids in making your mayonnaise thicker.

Zone exchange: 1TBSP = 3 Fat blocks (protein is negligible).