Cappello’s Pasta with my Fettuccine and Meatballs

I’m always on Instagram. Just ask my husband. It’s probably the first thing I look at in the morning when I wake up–even before I brush my teeth! Hah. A few weeks ago, my girl over at livinpaleo posted about paleo pasta–YES, pasta, on her blog and I was so intrigued! The company is Cappello’s, based out of Colorado. I just had to try it! Ordered a sampler pack for myself, but I had to wait just a bit because they only ship on Mondays and I placed my order on a Wednesday or something! TORTURE!

I finally got my box of goodies, yesterday, and here’s what it contained:

Ok, you’ll be in for a bit of sticker shock, but oh my does it taste like the real thing!

First, I weighed out 3 oz of the fettuccine pasta. It does say serves 2, but I decided I’m making my packages serve 3, quite possible 4 (I am now babysitting my pasta…I think 3 oz is way too much for me! lol.)

All the while, I was getting my pot of water boiling on the stove. Once it was boiling, I dumped my pasta in and set my timer for 45 seconds. Got my strainer ready and once the timer went off, I strained my pasta and served my meatballs with Rao’s Homemade marinara sauce.

And voila! Here it is!

Cappello’s Grain-Free and Gluten-Free Fettuccine and Meatballs

Ingredients

  • 1 jar of Rao’s Homemade marinara sauce 
  • 1 pound of ground turkey
  • 1 pound of sweet Italian sausage
  • 2 eggs, beaten
  • 1/2 cup almond flour
  • 1 tsp dried basil (double if using fresh)
  • 2 tsp dried oregano (double if using fresh)
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • Coconut oil/ghee/olive oil for browning

Directions

  • Dump the jar of marinara sauce in a pot and warm over low heat
  • Pre-heat oven to 350F
  • Combine the rest of the ingredients in a bowl until combined
  • Form the mixture into balls, I form 1.5″ sized meatballs
  • Heat a large skillet over med-high heat
  • Melt your fat of choice (I like to use ghee! They come in 3.5 pound buckets at Costco!)
  • Brown your meatballs on all sides, don’t overcrowd you pan
  • Once all of your meatballs are browned, place them on a baking sheet lined with parchment paper
  • Bake in the oven for 15-20 minutes until cooked throughout
  • Add the meatballs to your warmed marinara sauce and serve over Cappello’s pasta!

I’m not quite sure how well the pasta reheats after they’ve been cooked, so I suggest portioning out the uncooked pasta and using what you’re going to eat. For me, I like to use my handy dandy food scale! The fettuccine contained 9 oz of pasta, so I measured out 3 oz for myself, which was a bit too much for me, unfortunately. But at least I didn’t boil the whole dang package all at once! lol. Sometimes I’m impulsive like that…

ENJOY!

Advertisements

Squat Cleans and Pork Chops

I’m back!

I was MIA for a bit because I celebrated my bachelorette-ness in Las Vegas this past weekend. Definitely missed my WODs and paleo meals, but I had to take advantage of my time there! Had dinner at Michael Mina’s Nobhill Tavern, where I was able to get my foie gras fix! Be jealous, Californians. Then dinner the next night at Wicked Spoon Buffet. I was feeling a bit queasy, but because of the alcohol I consumed, but because of the second hand cigarette smoke I inhaled in the casino! This was the first time I had ever gambled and it was unpleasant because I cannot stand nor stomach cigarette smoke. I guess that will deter me from gambling much more…however, playing War is definitely for me. Don’t have to think! lol.

On to today’s WOD…

Our strength WOD consisted of squat cleans for 15 minutes working up to a heavy single. Well, I like to go slow. I like to add weight gradually…like 5# at a time gradually. My last 1RM was 57#, so I started just with the 35# bar then worked my way up little by little. When I got to 65# (still feeling pretty good), Amy, my coach, told me that my form looked great and that I could make it to 85#. What?! Yikes! That’s a huge jump for me! From 65# to 75#?! Holy moly. I tried 75# first, which went well, then setup for my 85# clean. I attempted it twice but could not get past the squat position! I was just squatting there with the weight trying to drive it up, but I just couldn’t do it! 😦 I’m so glad that Amy pushed me because now I feel like the next time we do cleans again, I’ll be able to meet and quite possibly surpass 85#! Looking forward to the next time it’s in our strength WOD. What’s on the board for tomorrow? Bench press! 😀

On to the recipe…

I posted a few photos on Instagram, today. I was whipping up a storm in the kitchen, today! First I made PaleOMG’s Caramel Pecan Bars, Roasted Pork Chops and Peaches, Roasted Dilly Potatoes with Garlic (yup, WHITE potatoes. Sue me, I love them, and I can justify eating them…), and Nom Nom Paleo’s Green Sliders. Today, I’ll be focusing on my Roasted Pork Chops!

I’ve been making these long before I went paleo, and boy are they delicious…

Image

Roasted Pork Chops and Peaches

Ingredients:

  • Coconut or olive oil
  • 4 bone-in pork chops (3/4″ thick, about 2# total)
  • Kosher salt and black pepper
  • 3 peaches, cut into wedges
  • 1 small red onion, cut into thin wedges
  • 4 tablespoons white wine vinegar
  • 1/2 cup fresh basil leaves

Directions:

  • Heat oven to 400F
  • Heat oil in a large pan over medium-high heat. Season the pork with salt and pepper and cook until browned 3-5 minutes per side. Transfer to an oven-safe baking dish.
  • Add the peaches, onions, vinegar, salt and pepper (to taste). Toss everything for about a minute and then pour over the pork chops in the oven-safe dish, including any accumulated juices.
  • Place in the oven until the pork is cooked through and the peaches are tender, 10-15 minutes. Garnish with basil immediately before serving.

Enjoy!

Why I Wanted to Start This Blog…

I wanted to start a blog in order to document my progress with CrossFit and paleo. I don’t claim to be 100% paleo, and I love the saying, “I’m 100% paleo…80% of the time.” I am a huge foodie and enjoy a great meal and will break paleo for it, but most of the time I eat paleo. I don’t do “cheat days” because I find that an entire day of cheating makes me feel sick to my stomach…literally. And I no longer like to feel that way. A prime example that sticks out in my mind is when I first started paleo. My future brother-in-law was visting from San Diego and we decided to have Indian food for lunch. Yum! Except…everything we had contained some kind of carbohydrate–rice puffs, naan, basmati rice, etc. After gorging on that meal, I felt extremely bloated and just flat out sick. I wanted to vomit it all up. And I vowed that I didn’t want to subject myself to that kind of torture again.

To be quite honest, before starting CrossFit and paleo, I was having a dry spell in the kitchen. I didn’t know what to cook or bake for a really long time. The KitchenAid stand-up mixer that my fiancé had gifted me for Christmas two years ago sat unopened on top of our refrigerator, collecting dust. We ate out more than I cooked, and albeit, even though I chose “healthy” options (or so what I assumed to be healthy), I still felt sad that I wasn’t cooking as much and I truly missed it.

It wasn’t until I started CrossFit in May 2012 (yes, I am a newbie) and eating mostly paleo thereafter that I became inspired to get back in the kitchen! My fiancé has told me several times that we’ve saved money since I’ve started cooking at home again, which is a great plus. I value and appreciate our quarterly “fancy” dinners much more, now, but also cringe at how much we end up spending on them! But then again, I have to remind myself that it’s a reward for being so diligent in the kitchen, not resorting to eating out during almost every meal, and leading a much healthier lifestyle than before.

I’m not the best writer, but I hope this blog inspires others like other bloggers have inspired me. Petite AthlEAT, Nom Nom Paleo, PaleOMG, and Livin Paleo are just a few of the blogs that have inspired me to do this! I’m excited to start this journey and share it with everyone else, so please enjoy and check back often! Thank you!