Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)

Decadent. Dark. Vegan Dark Chocolate Raspberry Cheesecake recipe coming up for you! Did I forget to mention healthy? This dark chocolate raspberry cheesecake is full to the brim with an assortment of nuts and a mix of some frozen and fresh raspberries. This recipe is gluten-free, vegan, almost paleo, dairy-free, and does not contain any added refined sugars. Because fruit is also known as nature’s candy, the sweetness of this cheesecake is derived from the fruit and maple syrup rather than added sugars.

Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)

Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)

It all starts with a chocolate crust for this dark chocolate raspberry cheesecake

The base of this vegan dark chocolate raspberry cheesecake is going to be a chocolate crust made mostly with pitted dates, cacao powder, ground up almonds. There are a few other ingredients in the crust that you will need. This recipe calls specifically for cacao powder, not cocoa powder. There is a notable difference between the two. I did do a little write-up about the benefits of cacao powder awhile ago on my blog. Chocolate in its purest state (cacao) actually has numerous health beneifts. The darker the chocolate, the better health-wise!

I use the cacao powder by LivFit. A one-pound bag goes for around $8.00 on Amazon and this bag will last a long time and come in handy for many other recipes. I have been using this bag of cacao powder for months now and still have a decent amount left. A little bit of cacao powder goes a long way!

To make the chocolate crust you will also need some raw, unsalted almonds. These do not get completely ground up in my food processor and the almonds give the vegan dark chocolate raspberry cheesecake a great texture.

The chocolate crust of this vegan dark chocolate raspberry cheesecake will also need some pitted dates. The pitted dates will not only sweeten your crust naturally but will also help keep all of the ingredients together (dates are very sticky). I suggest soaking your dates in some hot water for a few minutes and chopping them up before proceeding with putting them in the food processor.

The raspberry filling… the heart of the cheesecake

The main component of the filling of this vegan dark chocolate raspberry cheesecake is actually raw cashews! Say what?!?!? Yes, I said cashews and you heard me properly. You will be using an entire pound of raw cashews for the filling that are soaked overnight to soften them up. You can get away with using more affordable, lightly-salted cashews but please steer clear of regular salted ones or you will make an ugly face when you take the first bite of your salty (ugh) cheesecake! This is a sweet cheesecake so please do avoid making it a salty one or else you will be sorely disappointed.

Give It A Whirl Girl with the Vegan Dark Chocolate Raspberry Cheesecake before the ganache

Give It A Whirl Girl with the Vegan Dark Chocolate Raspberry Cheesecake before the ganache

Obviously, you will be using a bunch of raspberries as well. I actually went with a bag of Kroger’s Simple Truth Organic Raspberries for the filling and it turned out to be a great choice. So, I used frozen raspberries for the filling and I used a pint of fresh for the topping. I don’t know about you, but I sure go crazy for anything that is dark chocolate raspberry. To me, those two ingredients when married together, result in a match made in heaven. I feel pure bliss and I feel like I am on Cloud 9 while consuming this combination.


Thick chocolate ganache to top it all off

For the topping of this vegan dark chocolate raspberry cheesecake, I used my favorite brand of dark chocolate chips from Enjoy Life Foods. Not only are their dark chocolate chips vegan-friendly but they are also free from several common food allergens. I always play it safe and use this brand in my recipes and their chocolate chips are a family fave. My daughter and I are actually known to just snack on them straight out of the bag, they are that great!

The ganache turned out pretty thick from using one cup of chips combined and melted down with a tablespoon of coconut oil. I used an 8-inch springform pan for the cheesecake and I believe you can cut down and use 3/4 of a cup for a thinner chocolate shell. That is just my presumption and guess though. You can always try that and add more if needed.

Vegan Dark Chocolate Raspberry Cheesecake

Vegan Dark Chocolate Raspberry Cheesecake

A nice slice of the Vegan Dark Chocolate Raspberry Cheesecake

A nice slice of the Vegan Dark Chocolate Raspberry Cheesecake

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Garlicky Greek Caulipower Pizza Recipe

Greek Caulipower Pizza With Primal Kitchen – Recipe (Gluten-Free)

If you are not a fan of garlic it might just be time to walk away from this post. Today I will tell you how I created a Garlicky Greek Caulipower Pizza using a blank crust from Caulipower and some Primal Kitchen Greek Vinaigrette. You can adjust this recipe to your taste with the garlic but the amount that is noted in here is for garlic lovers only. This is believe it or not, my first time ever having a Greek pizza. I love Greek food so I kind of had an idea in my mind that everything would turn out wonderful to me. Guess what? I nailed it and that is why I am sharing this recipe to you for my Greek Caulipower Pizza! This pizza does not contain any meat so it a vegetarian pizza and would be perfect for any veggie lover.

Garlicky Greek Caulipower Pizza With Primal Kitchen

Garlicky Greek Caulipower Pizza With Primal Kitchen

Caulipower Crust – The Greek Pizza All Starts Here

If you are looking at my post and my photos here and are drooling a bit and craving this Greek Caulipower Pizza then you are going to need your base to start with. This was my second time trying the Caulipower crust. I bought a veggie Caulipower pizza not too long ago and dressed it up with some additional toppings. This time I wanted to be the artist and the chef and create my own on a blank slate. The blank Caulipower crust pack contains two crusts and if you want you can double this recipe so that you have two Greek Caulipower Pizzas. The recipe has enough servings and slices for two people. That is of course unless you have a huge appetite and can eat an entire pizza by yourself.

The Power Of The Caulipower

Let’s talk a bit about why I love this Caulipower crust so much.

First of all, it is paleo friendly. If you do not add any cheese this pizza will fulfill your paleo diet needs.

Secondly, we all know that cauliflower crust is all the rage these days because it is low-carb. A cauliflower crust pizza is leaning in the guilt-free direction of things. You can take a peek at the nutrition facts below (source). A serving size is considered 1/3 of the pizza and considering this is pizza it only comes in at 17 grams of carbs. A regular pizza is at least twice that amount and averages about 36 grams of carbs for just one slice (source)!

Nutrition facts for blank Caulipower Crust Source: http://eatcaulipower.com/product/paleo-cauliflower-pizza-crust

Nutrition facts for blank Caulipower Crust

And third, this Caulipower crust is nice and crisp! Often times a cauliflower crust can result in sogginess from the moisture that can be found in cauliflower. If you ever make your own crust you really have to squeeze the moisture out. I made my own cauliflower crust last year and while it was good, the texture of it was mushy. I did not get enough of the moisture out. Caulipower takes the frustration out of cauliflower crust. These blank crusts have endless possibilities.

ngredients used for Garlicky Greek Caulipower Pizza

Ingredients used for Garlicky Greek Caulipower Pizza

Garlic. Garlic. And More Garlic!

There. I said it three times so you get the point. This Greek Caulipower Pizza recipe is chockful of garlic. I put three heaping tablespoons of it in the blender with my Primal Kitchen Greek Vinaigrette. When I need minced garlic I skip the knifework and I grab my Spice World Minced Garlic. My knife skills suck if I am going to be honest here and minced garlic can be tricky. I really need to improve in the knife department. Spice World does all of the work for you and they are my go-to brand. They do also have an organic minced garlic available and I often try to use that but my Kroger was out the last time I shopped so I just went with regular.

Bring On The Cheese Please

A Greek Caulipower Pizza would not be Greek if it weren’t for the feta cheese! No Greek pizza is complete without feta. For this recipe, I went with a blend of feta and a mozzarella. I used one small container of Kroger’s Simple Truth Feta Cheese and I used a handful of Tillamook mozzarella, which is my favorite shredded mozzarella cheese.

Greek Toppings

For the rest of the toppings on this Greek Caulipower Pizza, I used cherry tomatoes, sliced kalamata olives, pepperoncinis, and half of a slivered and sliced shallot. Next time I make a Greek pizza I am going to add some sliced beets to it. I think beets would have been awesome on this pizza, so now you know! You might just want to add them to yours.

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Warm Sunbutter & Raspberry Jelly Sandwich On Bob’s Red Mill Bread

Bob’s Red Mill Wonderful Gluten-Free bread mix once again over here in the Give It A Whirl Girl Kitchen. This time I was craving a peanut butter & jelly sandwich so I ventured into the kitchen to make my own loaf of bread. I also had some jars of Sunbutter Sunflower Seed Spread that I needed to try out and a jar of Herkner Farms Champagne Raspberry Preserves that I picked up at Devries & Company 1887. I had all of my ingredients and all I kept thinking about was how this would be the greatest wannabe peanut butter & jelly sandwich of all time. This was my first time giving Sunbutter a whirl and I was so excited to try it.

Bob's Red Mill Gluten-Free Wonderful Bread, with Sunbutter, and champagne raspberry jelly sandwich

Bob’s Red Mill Gluten-Free Wonderful Bread, with Sunbutter, and champagne raspberry jelly sandwich

It all starts with Bob’s Red Mill 

Oh boy… I am blogging about this Wonderful Bread Mix once again! Let me tell you this… this gluten-free mix truly is wonderful and that is why it is in the name of the product. I have a problem getting my gluten-free breads to fluff up when I use my own recipe and ingredients. Maybe it is just me but my gluten-free bread do not rise up much. Bob’s Red Mill does include a yeast packet with the mix and that is probably why this mix results in a soft and fluffy loaf with the perfect bread crust. I had a wonderful feeling that this fluffy bread would pair well with my Organic Sunbutter Spread.

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Primal Kitchen Honey Mustard Pork Chops With Bacon-Wrapped Brussels Sprouts and Fingerling Potatoes & A Discount Inside

Here we go again with Primal Kitchen. I am surely obsessed with using these marinades for my meals. I used the Honey Mustard Vinaigrette once again last night but this time I marinated some pork chops. The Honey Mustard, to me, is one of the most versatile in the line of Primal Kitchen, alongside the Balsamic Vinaigrette.  We also had some thick cut slices of honey bacon from Dearborn Brand to wrap our brussels sprouts up with. And as requested by my daughter, we had to have some more air-fryer red fingerling potatoes, which are her favorite side dish at the moment. You add up all of these ingredients and it results in one hell of a delicious paleo, primal Honey Mustard Pork Chop dinner!

Primal Kitchen Honey Mustard Pork Chops With Bacon-Wrapped Brussels Sprouts and Red Fingerling Potatoes

Primal Kitchen Honey Mustard Pork Chops With Bacon-Wrapped Brussels Sprouts and Red Fingerling Potatoes

Primal Kitchen Honey Mustard Pork Chop Marinade

This is where the fun all begins, with the Primal Kitchen Honey Mustard Vinaigrette & Marinade. I had two decently sized center cut Simple Truth pork chops to work with. I grabbed myself a Pyrex casserole dish and marinating the pork chops from early morning to dinner time. That was plenty of time to infuse them with the sweet and tangy honey mustard flavor that we all know and love so much! I was so excited for this Honey Mustard Pork Chops and I could not wait until dinner time rolled around.

Primal Kitchen Honey Mustard & Simple Truth Center Cut Pork Chops

Primal Kitchen Honey Mustard & Simple Truth Center Cut Pork Chops

The cast iron grill pan was used for these Honey Mustard Pork Chops, of course! How else would I cook up a hunk of meat? I rave so much about this grill pan, I know, but I really hope it inspires someone out there to give it a whirl. It is the best method for cooking several different types of meat. I think of it as a kitchen necessity!

Dearborn Honey Bacon – The Star Of The Show Last Night

I cashed in some coins that I had laying around and got some dough at a coin shop this past weekend, for real! I had some coins and figured I would be better off going on one of my fun foodie adventures at Nino Salvaggio’s. A girl’s gotta do what a girl’s gotta do to get the good eats, am I right? So we went to Nino’s and loaded our little cart some new-to-us foods. I spotted the Dearborn Brand Honey Bacon. I scoffed at the $6.99 price tag, but that bacon sure was looking and sounding good. I had to have it so in it went right into my cart.  You mention bacon to my husband and my daughter and they are all ears! I got this particular honey bacon because I knew it would be the perfect bacon for my Honey Mustard Pork Chops side dish.

Dearborn Brand Honey Bacon wrapped around brussels sprouts

Dearborn Brand Honey Bacon wrapped around brussels sprouts

What I ended up doing was taking five strips of bacon and cut them in half. I looked for the big brussels sprouts and wrapped ten of those up in the Dearborn Brand Honey Bacon. I roasted them in the 400-degree oven for 30 minutes and flipped them halfway through roasting. The bacon had the right amount of crispness for us. We don’t like bacon underdone or overdone, it has to be in the middle… just perfect!

Dearborn Brand Honey Bacon wrapped around brussels sprouts

Dearborn Brand Honey Bacon wrapped around brussels sprouts

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Surround Yourself With Squash & Gourds- Tried It Out Tuesday (Dumpling & Buttercup Squash)

Have you ever gone on a squash adventure? No? Neither have I until this past weekend when I went to Nino Salvaggio International Marketplace in St. Clair Shores, MI looking for something interesting to try this week for Tried It Out Tuesday. We ended up taking home four different types of squash. In this post I will be discussing the dumpling squash and the buttercup squash that we tried.

I have written about this place before and I love going here on a fun little foodie adventure when I have a small wad of cash to blow. Some girls spend their dollars getting hair & nails done or buying trendy new clothes. Not me, not this girl right here! My family enjoys being adventurous eaters so when we have a little extra cash we like to treat ourselves to something delicious and tasty.

There is a whole world of squash out there in the universe just waiting to be discovered by you!

When you eat with an open mind you allow yourself the chance to experience new foods, new flavors. I went to Nino’s with no clear plan. I just wanted to go in there and walk out with something that I have never tried and experienced.

A little bit about Nino Salvaggio’s

Nino Salvaggio’s is a great local place that is chockful of interesting fruits and vegetables right at your fingertips. They currently have 3 locations with another added location in the works. I live closest to the smaller, St Clair Shores location, and believe it or not I have been going to this little store my whole entire life. On weekends I remember my mom taking us out to fruit markets to stock up on produce. We would go to Randazzo’s on Gratiot in Roseville and we would go to Nino’s in St Clair Shores. Honestly, I absolutely hated going to these stores when I was growing up. I thought it was boring and I would get a bit antsy and impatient and want to leave.

Look at me now! I am all grown up and going shopping for food is always the highlight of my days and I look forward to it. I just can’t seem to get enough of it.

Nino’s is bustling with people on the weekend and for good reason! They have the most beautiful displays of fresh produce that I have ever witnessed. They are super picky about what gets put out on the display for purchase, and they only put out the best of the best.

I will be writing frequently about my shopping experiences there. Other than Eastern Market, this is my go-to place for interesting eats. If you live in the area of Nino Salvaggio’s I highly recommend taking a little trip there to see what you can stock up on. There is always something new and interesting there to feed the senses.

My little haul of unusual squash

Squash that I bought at Nino Salvaggio's

Squash that I purchased at Nino Salvaggio’s: Dumpling, Buttercup, Hubbard, and Sweet Potato Squash

I am a huge fan of summertime in Michigan. I pretty love and cherish most things about summer here, minus the god-awful humidity. I do enjoy a good barbeque feast on the weekends and I do love the food during the summer BUT my favorite foods are all autumn related. I love a good, filling bowl of soup on a cold day. I love a thick & hearty stew. I enjoy eating pumpkin flavored desserts. Just last year I recently discovered that I am also a huge fan of squash. The first squash I fell in love with last year was the butternut squash. I pureed it and made some paleo soup with it and topped it with a coconut milk drizzle. And then next up I ventured into trying out acorn squash. I remember serving it as a side dish with a maple syrup drizzle on it.

So this year I was up for the challenge of taking home some new-to-me squash. Nino Salvaggio’s had a grand display of squash, pumpkins, and gourds out in the front of the store. I grabbed a shopping cart and starting asking Google a bunch of questions on my phone about these squash I was about to purchase. I filled up my cart with four varieties: dumpling squash, buttercup squash, sweet potato squash, and an orange hubbard squash. I had a general idea on what I was going to do with them. Maple syrup always goes well with roasted squash so I got myself a bottle of pure Michigan maple syrup.

I did not even step foot into the store and I already had my mind made up on what I was going to take home…  SQUASH and lots of it!

My daughter, Chloe, was scoping out the heirloom pumpkins and observing them in amazement. She fell in love with a tall white pumpkin that you can see in the photo below.

I also had to rummage through the basket of decorative gourds and bring home a few of them. We enjoyed looking at how unique each and every one of them was.

Dumpling Squash at Nino Salvaggio's International Marketplace

Dumpling Squash at Nino Salvaggio’s International Marketplace

Buttercup Squash at Nino Salvaggio's International Marketplace

Buttercup Squash at Nino Salvaggio’s International Marketplace

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Pumpkin Spice Cheesecake – Paleo & Vegan – Gluten-Free Recipe

Ahhhh fall! It is definitely feeling like fall over here in Michigan and I have the perfect Pumpkin Spice Cheesecake recipe to make your heart and soul happy. Attention all pumpkin spice lovers… you will love the no-bake, gluten-free, paleo, and vegan Pumpkin Spice cheesecake that I created. I honestly do love and prefer this over your average pumpkin pie.

This cheesecake is chockful of healthy ingredients and does not contain any added sugars. In this recipe, you will be using quite a few almonds and cashews. Believe it or not, this method works to make a dairy-free cheesecake. That little bit of lemon juice that you will add magically transforms these ingredients into cheesecake heaven! This dessert would be perfect to serve after a Thanksgiving Day feast. I have confidence that it would please even the pickiest guest will be full of bliss devouring this tasty treat.

Pumpkin Spice Cheesecake - Paleo & Vegan - Gluten-Free

Pumpkin Spice Cheesecake – Paleo & Vegan – Gluten-Free

Paleo & Vegan Crust Is Your Base

First things first! You need to work on your crust for your Pumpkin Spice Cheesecake. This crust is a no-bake crust and it is gluten-free. You will need to have a decent food processor to create this recipe. You will also need some raw almonds for the crust.

You will also need some pitted Medjool dates. If you can not find the pitted dates you can purchase dates and remove the pits. For this crust recipe, I suggest soaking your dates in hot water to soften them. The pit will be easy to remove.

This crust will also need some almond flour. I suggest going with Bob’s Red Mill because they always produce an excellent, high-quality product. Even though you will not be baking this crust the flour acts as a binder.

This recipe will also require a good amount of extra virgin coconut oil. Nothing wrong with some healthy fats!

Speaking of healthy fats, you will need some finely shredded and unsweetened coconut as well. I also used Bob’s Red Mill for this. If you are not a coconut fan, fear not! It does not have a taste of coconut to it.


Some pure maple syrup will also be needed and this will be a big part of the filling as well. Since there are no added, refined sugars in this cheesecake recipe you will need to sweeten it with something.

Pumpkin Spice Cheesecake Spices

If you have a bottle of pumpkin pie spice on-hand you can use that to spice up your paleo & vegan cheesecake. If not there are only 4 essential ingredients and you probably already have them in your spice cabinet.

For the pumpkin spice seasonings, you will need some cinnamon, allspice, ginger, and ground cloves.

These spices will give you the essence of fall in your pumpkin cheesecake dessert. Both the crust and the filling will require these spices.

Pumpkin Spice Cheesecake Filling

Time to get nutty!

Here’s the part where will be getting really nutty! You will need four cups of raw cashews that are soaked overnight to soften them. This is an important step that will result in a smooth as silk filling. Raw cashews do tend to cost more. You can get away with using more affordable LIGHTLY SALTED cashews but the preferred ingredient to use here is raw. Cashews mimic the texture of a traditional cheesecake quite well. You will be surprised when you cut that first slice out of the cheesecake and give it a whirl!

Pumpkin cheesecake has to have pumpkin, right?

Obviously, you are going to need some pumpkin for the guts of this cheesecake. For the filling, you will need a can of pure pumpkin puree. Make sure there are no added ingredients. You just want to find a can of puree that is straight up pure pumpkin and nothing else. If you want to use an actual pie pumpkin just make sure you have two whole cups of pumpkin.

Let’s sweeten this up!

You will need some pure maple syrup to sweeten this recipe up. This filling uses nearly a cup of maple in the filling and you will get some autumn vibes from this natural sweetener. When I say pure maple syrup, this is not to be confused with a bottle of Aunt Jemima pancake syrup. In paleo cooking, you have to use the real deal straight from the try and not full of high fructose corn syrup.

Lemon juice is essential for a paleo/vegan cheesecake

It is strange how this works, but combining the cashews with a couple tablespoons of lemon juice will give you the cheesecake flavor that is found in a traditional cheesecake. Do not skip out on this part. You can either use a fresh lemon or lemon juice found in a bottle.

Pumpkin Spice Cheesecake - Paleo & Vegan

Pumpkin Spice Cheesecake – Paleo & Vegan – Gluten-Free

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Italian Drunken Noodles – Pappardelle Pasta Recipe W/ Ground Italian Sausage & Peppers

Ever have the Thai version of drunken noodle? I have and it is hands down one of my all-time favorite Thai dishes. If you love that version of drunken noodle then I am confident that you will love this Italian Drunken Noodles dish! Italian drunken noodle is a family fave and for good reason~ it is a unique dish with an exciting flavor profile thanks to the white wine and fresh basil. It combines delicious pappardelle egg noodle pasta with ground Italian sausage and three colors of thinly sliced bell peppers. And oh yes, you gotta have that white wine in there. The Chardonnay is an essential and key ingredient. How else would your noodles get drunk?

Italian Drunken Noodle with a glass of Chardonnay white wine

Italian Drunken Noodle with a glass of Chardonnay white wine

Italian Drunken Noodles and how you get them drunk

The Chardonnay white wine really is the star of the show with this Italian Drunken Noodles dish. You do not need to have anything pricey to work with. A cheap, affordable bottle will do. If you do not want to use an actual bottle of wine you can use a bottle of cooking wine to flavor this dish. I use 3/4 of a cup of wine in this recipe and allow it to cook down and reduce. It lends a potent flavor to the noodles and the rest of the dish.

Don’t forget the fresh basil leaves

With the Thai version of drunken noodle, there is always an abundance of Thai basil leaves in the meal. The basil really infuses the noodles with a unique flavor. The basil is a powerful herb so if you are not a basil fan you can just skip this ingredient but it will not have as strong of a flavor. I cook the basil in my dish and down below in this post you will see that I top the dish with even more!

Finish it off

If you are like me then you have to have your cheese on top of your pasta dish. I love to have fresh Parmesan cheese on my Italian Drunken Noodles. Skip the Kraft Parmesan and always choose fresh. If you have any extra basil leftover you can cut that into thin strips and top your dish with more basil. I love basil and I cannot get enough of it. The more the merrier I say!

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Primal Kitchen Honey Mustard Chicken With Roasted Brussels Sprouts & Air-Fryer Fingerling Potatoes

Primal Kitchen Honey Mustard With Roasted Brussels Sprouts & Air-Fryer Fingerling Potatoes

Primal Kitchen Honey Mustard With Roasted Brussels Sprouts & Air-Fryer Fingerling Potatoes

Every single time I use Primal Kitchen in my meals I am never disappointed. That was the case last night when I used the Honey Mustard Vinaigrette & Marinade on my grilled chicken breast.  When people think about healthy eating they often think foods are bland and boring. They do not have to be that way. I have changed my eating habits a little over a year ago. My family is on this clean eating adventure with me and they are a-okay with most of it. We are probably the number one fan honey mustard marinade from Primal Kitchen.

Primal Kitchen Honey Mustard Vinaigrette

The first thing I did with this dinner was marinated my chicken breast. I went with the Primal Kitchen Honey Mustard last night and I broke out the marinade in the morning and let my chicken soak up the flavor all day. This honey mustard marinade is one of my top favorites from Primal Kitchen. This marinade has a bit of tang a bit of sweetness. It is perfectly balanced.

No weird ingredients in Primal Kitchen

Want to know what is on the label for this honey mustard marinade? Simple and pure ingredients and that is it! Here are the ingredients:

Avocado Oil, Water, Organic Apple Cider Vinegar, Organic Stone Ground Mustard (Water, Organic Mustard Seeds, Organic Vinegar, Sea Salt, Organic Spices), Organic Honey, Organic Lemon Juice Concentrate, Sea Salt

Primal Kitchen is paleo-approved 

If following a paleo diet is important to you, great news! This honey mustard marinade is perfectly paleo friendly. I am not 100% paleo so I just slap the label “paleo-ISH” on myself.  This marinade will fit right into to your clean-eating lifestyle.

Time to bust out the trusty ol’ cast iron grill pan

My preferred method of cooking chicken is with my Lodge Cast Iron Grill Pan. I use this pan for my steaks as well. If you want a juicy, succulent, and tender piece of meat this is the way to go.

Primal Kitchen Honey Mustard Chicken grilling on a Lodge cast iron grill pan

Primal Kitchen Honey Mustard Chicken grilling on a Lodge cast iron grill pan. See those awesome grill marks? YAS!

What’s on the chopping block?

We had a tasty combo of vegetables for this meal. I decided to roast the brussels sprouts in the honey mustard marinade . I roasted them in the oven at 400-degrees for about 25 minutes. We also had some fingerling potatoes. I placed them in a bowl and drizzled them in extra virgin olive oil, garlic salt, pepper, rosemary, and thyme.

Fingerling potatoes and brussels sprouts on the cutting board

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Paleo Vegetable Beef Soup Recipe – Slow-Cooker- Gluten-Free

Paleo Vegetable Beef Soup

Paleo Vegetable Beef Soup

Heads up, everyone! It is officially autumn so do you know what that means?? It is soup season! It is also a great time for my slow-cooker to get a workout. I love to prep my soup in the late morning and let it simmer on low until dinner time. This recipe is for a paleo vegetable beef soup. Your slow-cooker will be full to the brim with meat and veggies. This recipe will produce a generous amount of soup and this soup eats like a hearty meal. You can also serve this as a side dish or appetizer but we love to just eat a huge bowl as our dinner. And the best part about this soup? Not only is it delicious but, most importantly, it is nutritious! No weird ingredients in this soup, just straight up meat and veggies… and LOTS OF VEGGIES!

Paleo, Primal Food

Meat! Ahhhh yes… meat! For this paleo (and gluten-free) vegetable beef soup, I went with a pound of beef stew meat. I browned it a bit in some olive oil before adding to the slow-cooker. This is an extra step but I think it lends more flavor to your meat. I think the few extra minutes I spend doing this is worth it in the end.

Vegetables galore

This paleo soup is all about clean eating. It is also focusing on health and wellness. Inside this soup, you will find the following vegetables: carrots, celery, broccoli, cauliflower, zucchini, yellow squash, onions, and garlic. I also used two cans of Muir Glen’s organic fire-roasted crushed tomatoes. If you follow my blog you would know that Muir Glen is my go-to brand for my organic tomato needs. So get your knives and chopping board ready because you are going to have quite a few veggies to chop.

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Chopped vegetables on the cutting board for Paleo Vegetable Beef Soup

Chopped vegetables on the cutting board for Paleo Vegetable Beef Soup

Gotta have those seasonings!

What is a soup without the right seasonings? Blahhhhh! In this soup, I have a fantastic blend of herbs and spices that will have your paleo vegetable beef soup bursting with flavor. I used 2 bay leaves, paprika, garlic powder, dried chives, parsley, basil, rosemary, and of course some garlic salt and pepper.

I do not have the exact measurements on the salt and pepper. I always just season my food with salt and pepper along the way and adjust it to taste. I start off with a small amount of salt and work my way up. Nobody likes an oversalted meal so I just prefer to add the salt as needed.

A soup that eats like a meal

I know people often just serve soup as a dish before the actual meal but over here in the Give It A Whirl Girl kitchen I like to create filling soups that are the actual meal for dinner time. Each and every bite of this plentiful soup will have either meat or veggies or both in it. There are no boring spoonfuls of just broth in this soup. You will always get a bite of something with this soup.

Paleo Vegetable Beef Soup and a big hunk of meat on the spoon!

Paleo Vegetable Beef Soup and a big hunk of meat on the spoon!

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Paleo Bison Chili With Tri-Color Peppers (Gluten-Free) Recipe

I have only had bison once in my life and it was a stew that I created. My little family of 3 was so pleased with it so I decided that this week I would purchase a package of organic ground bison from Kroger and create a chili with it. I also wanted this chili to be paleo so there are no beans in this chili and it is gluten-free as well.

One of the highlights is that it does have three colors of bell peppers in it: red, orange, and yellow. I love a chili that is chockful of peppers! My chili just has to have peppers in it.

I also had a chili seasoning packet from Spice Miser and I decided I would give that a whirl this week too. Spice Miser never disappoints. I picked up that spice packet on my last trip to Eastern Market. If you do not have access to get this Spice Miser packet I have modified the recipe to reflect the ingredients found in it.

Tri-Color Pepper Bison Chili - Paleo and gluten-free

Tri-Color Pepper Bison Chili – Paleo and gluten-free

Tried It Out Tuesday with ground bison meat in my paleo chili

This post is a day late for Tried It Out Tuesday because I was feeling a bit under the weather last night. I wanted to get around to posting it last night but I was just utterly exhausted and had too much brain fog to write after dinner. I enjoy doing my posts in the morning with a couple of cups of warm coffee by my side.

As I stated earlier, I have only had bison once before in my life and it was in a stew. I already knew I was going to enjoy this ground bison because I enjoyed the chunks that I had in my stew. Bison is not a meat that people typically eat. When I make a chili I usually go with ground grass-fed beef or some lean ground turkey.

When comparing the bison to ground beef it does have somewhat of a similar texture but the bison did seem slightly more tender than the beef. When comparing the ground bison to beef, the bison has a sweeter taste to it. It is not gamey at all, to me anyway. The bison does have a very rich flavor to it and I really did enjoy it in this batch of chili.

Bison nutrition

If you are looking for a good source of protein in your next chili, why not give bison a try? A typical serving (4 oz) of ground bison contains 17 grams of protein. That four-ounce serving is also pretty low in calories coming too in at around 124 calories. That bison meat is also a great source of iron with 2.3mg per serving.

The most perfect chili seasoning

The Spice Miser packet of chili seasoning that I picked up at Eastern Market this past weekend contains the following: allspice, clove powder, chili peppers, cumin, salt, oregano, and garlic. This all amounts to the greatest way to season the bison and the peppers. To me, these are some essential ingredients to chili that lends some great flavor to it.

Fire roasted tomatoes

I am a big fan of all the Muir Glen organic tomatoes. I went with the fire-roasted diced tomatoes for this chili. These tomatoes are low on salt and sugar. I like to go with low-sodium canned ingredients and add my own salt to taste. Muir Glen tomatoes also do not contain any added sugars. There are 3g of natural sugars per half-cup serving. You can go ahead and click the image below to stock up on these awesome tomatoes on Amazon.

 

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Primal Kitchen Strip Steak, Applegate Bacon-Wrapped Rainbow Carrots, And Paleo Butternut Squash Soup – Gluten-Free

I really enjoy making a nice Sunday dinner for my family. Last night’s Sunday dinner turned out to be an exquisite one. Everything from start to finish was spectacular. For starting out I actually made a bowl of paleo butternut squash soup to go with our meal. I never make a soup to go with dinner. I just always make soups that you eat as an entire meal. For the main course, I had some grass-fed beef strip steaks marinated in Primal Kitchen’s Greek Vinaigrette and Marinade. For a side dish, I wrapped Applegate Sunday Bacon around some rainbow carrots (purple, orange, and white) that I picked up during our visit to Eastern Market. This was our first time trying out bacon-wrapped carrots and it certainly will not be the last. Lately, I just want to wrap everything up in bacon! Next up for me will be bacon-wrapped brussels sprouts.

Sunday Dinner - With Primal Kitchen Strip Steak, Applegate Bacon-Wrapped Rainbow Carrots, And Paleo Butternut Squash Soup

Sunday Dinner – With Primal Kitchen Strip Steak, Applegate Bacon-Wrapped Rainbow Carrots, And Paleo Butternut Squash Soup – Awesome Sunday dinner feast!

Marinating the steaks

Using a marinate overnight with your steak usually seems like a great idea that results in a flavorful, juicy steak. This was the case with the Primal Kitchen’s Greek Vinaigrette and Marinade from Primal Kitchen. I have never had a steak with a Greek marinade so I was not sure if we would enjoy this or not, but so far I have not been let down by a single Primal Kitchen item. They all excel in quality, taste, and fall within the realm of clean-eating.

These marinades are low-carb, paleo-friendly, Whole 30 compliant, and do not contain any added sugars. If you are looking into eating clean I highly recommend the products available from Primal Kitchen. No nonsense ingredients, just pure and simple healthy ingredients.

This particular Primal Kitchen Greek Vinaigrette and Marinade uses avocado oil as a base. It also contains oregano, black pepper, coriander, marjoram, lemon juice, apple cider vinegar, and sea salt. These are all organic ingredients.

Roasted butternut squash soup – the paleo way

Butternut squash and rainbow carrots

Butternut squash and rainbow carrots

I had a great time going to Eastern Market for some fresh produce and great deals on them. You can read more about that experience HERE. We went towards the end of the day when the vendors are letting things go at low prices. I picked up this butternut squash for a buck. I really should have bought more because I really enjoy it this time of year.

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Dig Into Marley Spoon! Weekly Gourmet Meal Kit Subscription Box – Review & Discount – $30 OFF Your First Box

I just recently had the pleasure of trying out Martha Stewart’s gourmet meal kit subscription box. I was so blown away by the quality of the ingredients and the easy to follow recipes so I want to share my experience with you! So here is my my Marley Spoon review. I think you will be pleasantly surprised with the quality and content of this meal kit delivery service.

How does Marley Spoon work?

Each week Marley Spoon has several different meals that you can select from. They have a huge archive of recipes… over 18,000!  Each week there are ten different meals you get to select from. They really do have a wonderful variety of meals and they all look and sound so amazing it is kind of difficult to narrow it down. I want it all!

You can choose the meal kit that suits your family needs. They offer boxes for two people and they also offer boxes that can feed 3-4 people. You can choose to get 2, 3, or 4 Marley Spoon meals per week. It is entirely up to you and you get to customize your plan.

Each week Marley Spoon offers an exciting menu featuring a variety of meats and a large selection of different vegetables. There are meals suitable for dinner as well as lunch.

Marley Spoon also has meals to suit a variety of dietary lifestyles. I choose to eat gluten-free so I received two meal kits that were friendly to my diet.

There are some quick dinners provided, one-pot meals, kid-friendly meals, and salad options.

Two Marley Spoon Meal Kits for four people: Steak & Oven Fries w/ Charred Tomato Salsa and Japanese Style Chicken w./ Bok Choy and Brown Rice

Two Marley Spoon Meal Kits for four people: Steak & Oven Fries w/ Charred Tomato Salsa and Japanese Style Chicken w./ Bok Choy and Brown Rice

Marley Spoon recipe cards

The shipment of Marley Spoon

My meal kit box was overnighted to me via FedEx. When I opened up my box I was very impressed with how well-packaged everything was. There were no leaks and there were no missing ingredients. Everything was kept cold with ice-packs. The meat that I received looked beautiful and the quality of the produce was perfect. There was not a single disappointment with my shipment. I have tried other meal kits boxes in the past and had missing ingredients, some not-so-fresh looking items, or leaky meats. Marley Spoon takes pride in their subscription box and it shows.

A special discount for you – $30 OFF YOUR FIRST SHIPMENT

You can receive $30 off your first shipment by clicking this LINK.

Sign up today and taste the gourmet!

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Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

Let’s Celebrate 100 Posts With Paleo Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

Wow, gals and guys! Can you believe that in the past 4 1/2 months I have been blogging here at Give It A Whirl Girl and this is a milestone post? 100 posts have been drafted and published as of today! I figured the best way to celebrate my hard work was with a bowl of Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream! No champagne bubbles flowing here, just some paleo and (almost vegan… I did use raw honey) nice-cream for my daughter and I to share.

Blogging has just been a fantastic journey and experience for me. I feel blessed that I am able to work from home and combine my passion for cooking, baking, and writing. I am learning new things as the days go by. There is also never a shortage of things to do. I am consistently keeping myself busy and occupied. With blogging, there is always a lot of behind-the-scenes work.

I love being able to sit down and write each morning while I am sipping on my coffee. Once the caffeine kicks in I am ready to start drafting up a post to share with my readers. I am really looking forward to seeing where I will be on June 6th of 2019 when I will hit my one-year blog milestone. I can already see in the four short months I have been blogging, how much improvement I have already made from the beginning. Thank you to all who take the time to read my posts. I love and appreciate each and every one of you!

Now onto the balsamic nice-cream that I created last night. I am going to tell you all about it!

Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

The story behind the balsamic vinegar

This all just started out as a wild and crazy idea. I had some bottles of flavored balsamic leftover from an adult onesie party that I had for my birthday. I picked these up at Devries & Company 1887 in Eastern Market down in Detroit, MI. Back in February I stocked up on Groupons and went and did a little shopping there. They had numerous flavors of balsamic vinegars to sample and several different oils as well. For the vinegars, I ended up bringing home a bottle of raspberry, chocolate, and espresso. These vinegars pair so well with fruit.

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Paleo Root Vegetable Pot Roast With Rutabaga Mash and Turnips

Root Vegetable Beef Pot Roast W/ Parsnips, Turnips, Carrots & Rutabaga Mash On The Side (Paleo & Gluten-Free) – Tried It Out Tuesday

Paleo Root Vegetable Pot Roast With Rutabaga Mash and Turnips

Paleo Root Vegetable Pot Roast With Rutabaga Mash and Turnips

Paleo Root Vegetable Pot Roast With Rutabaga Mash and Turnips

Paleo Root Vegetable Pot Roast With Rutabaga Mash and Turnips

Some ingredients for Paleo Root Vegetable Pot Roast With Rutabaga Mash and Turnips

Some ingredients for Paleo Root Vegetable Pot Roast With Rutabaga Mash and Turnips

Look! Look! What do we have here? These are just some of the ingredients in this Root Vegetable Pot Roast that I created. It is also paleo friendly if you are following a primal diet. For this week’s edition of Tried It Out Tuesday we have a double-whammy of rutabaga and turnips! Never tried rutabaga EVER in my life. I did try turnips once but I’m still going to throw this in for this week’s post. I get so much pleasure and joy from giving new foods a try. It is really what I live for. I love the thrill and anticipation of it and that is basically what my blog is all about.

The rutabaga was the big what the heck do I do with this thing item of the week!

Roast preparations

First things first though. Let’s discuss this Root Vegetable Pot Roast from the beginning. The meat is the highlight of the meal after all. The first thing I do for a slow-cooker roast is salt and pepper that slab of meat, throw it on a hot saute pan with olive oil, let it sizzle and brown. When you brown your meat you lock in the juice of the meat and your meat will be so tender when dinner time rolls around.

2 1/2 lb chuck roast for Paleo Root Vegetable Pot Roast

2 1/2 lb chuck roast for Paleo Root Vegetable Pot Roast

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Matcha & Chocolate Vegan Cheesecake

Matcha & Chocolate Cheesecake – RECIPE – Gluten-Free, Almost Paleo

Let it be known that making these cheesecakes are one of my favorite things to do in the Give It A Whirl Girl kitchen. These desserts are rich, flavorful, and actually quite nutritious. They are a much better alternative to regular cheesecake. The basic ingredients in these are fruit (medjool dates) and a variety of different nuts (mostly cashews). I am not going to lie, sometimes I even sneak in a slice for a filling breakfast. This matcha chocolate cheesecake dessert is unique in its flavor. If you are a fan of matcha (green tea) this recipe for a matcha chocolate cheesecake might just be perfect for you. I love everything about this particular one: the crust, the filling, and the chocolate ganache on top. It all marries together harmoniously to make one hell of an awesome cheesecake.

Matcha & Chocolate Vegan Cheesecake

Matcha & Chocolate Cheesecake

This almost-paleo matcha chocolate cheesecake requires several different components to make it all come together. I broke it down into sections for you. I suggest gathering up all of your ingredients first so you can breeze through this recipe with ease.

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Primal Kitchen Bone-In Balsamic Strip Steaks served with Applegate Bacon-Wrapped Asparagus

Strip Steaks With Primal Kitchen Balsamic Marinade & Applegate Bacon-Wrapped Asparagus (Gluten-Free, Paleo) RECIPE – Eat Like A Caveman

Primal Kitchen Bone-In Balsamic Strip Steaks served with Applegate Bacon-Wrapped Asparagus

Primal Kitchen Bone-In Balsamic Strip Steaks served with Applegate Bacon-Wrapped Asparagus

 

Primal Kitchen Bone-In Balsamic Strip Steaks served with Applegate Bacon-Wrapped Asparagus

Primal Kitchen Bone-In Balsamic Strip Steaks served with Applegate Bacon-Wrapped Asparagus

See that? Looks mighty fine, doesn’t it? That is what you get when you make a dinner date with two brands that I love: Primal Kitchen and Applegate. This is not the first time using Primal Kitchen Balsamic Marinade and it will not be the last. Primal Kitchen consistently comes through and shines with their incredible line of tasty and nutritious products. I made sure my pantry is always stocked with their items. This right here is going to be one of those dinners that is on repeat and in regular rotation here at the Give It A Whirl Girl kitchen. My family of 3 ooh’s and ahh’s the entire time eating this gluten-free, low-carb, primal meal made with Primal Kitchen Balsamic marinade.

Primal, paleo meal

If you are looking for a simple, flavorful steak dinner then I will hook you up with this amazing recipe that anyone could do. You will be eating like a primal caveman in no time with this paleo meal. This particular marinade is created with a blend of balsamic vinegar, avocado oil, and organic herbs and spices. You will not find any refined sugars in their line of products… none! Two tablespoons of this Primal Kitchen Balsamic Marinade are 100 calories, 1 gram of sugar, and 3 carbs.

Ingredients are simple and pure

Primal Kitchen only produces items with simple and pure ingredients… real food to fuel your body and mind. I am a label analyzer and I never spot any odd ingredients whatsoever in the products. They are all ingredients that you are familiar with and nothing funky that you can’t pronounce and have to Google to find out what the heck it is. Here is what is inside the Primal Kitchen Balsamic Marinade.

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Paleo Mississippi Roast Melt In Your Mouth Meat Recipe (Slow-Cooker) (Gluten-Free)

Meat so tender and juicy it just melts in your mouth. Mmmm! This is what I will be discussing today… my Paleo Mississippi Pot Roast! I will fill you in on how I made a gluten-free Mississippi Pot Roast without any seasoning packets. We DIY over here! I included my recipe for both the seasoning and the roast. This slow-cooker recipe requires minimal prep and then you load the meat into your slow-cooker and it does all of the work for you… set it and forget it! This is a simple way to ensure that you will have a mouthwatering meal waiting for you after a long, busy day at work.

Paleo Mississippi Pot Roast served with ranch-seasoned medley of potatoes

Paleo Mississippi Pot Roast served with ranch-seasoned medley of potatoes

Skip the ranch seasoning packet and make your own ranch seasoning!
Paleo-friendly recipe right here!

If you are a seasoned cook (pun intended) you should already have all, if not most, of these ingredients, stashed away in your pantry for this Paleo Mississippi Roast. I had everything on hand so I experimented here and created this ranch-flavored seasoning to coat my meat with.

Ingredients for ranch seasoning:

Directions for ranch seasoning:

Simply mix all of these ingredients together in a small bowl and set aside. You will rub this completely on your roast. You likely will not need all of it but at least half and the other half can be reserved for a future use. Keep reading to see how I used the rest of my seasoning.

Homemade paleo friendly ranch seasoning for Mississippi Roast

Ingredients for Paleo Mississippi Pot Roast

Ingredients for Paleo Mississippi Pot Roast

Ranch rub for Paleo Mississippi Pot Roast

Ranch rub for Paleo Mississippi Pot Roast

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Caulipower Veggie Pizza

Caulipower Veggie Pizza Doctored Up And On-Point! Gluten-Free and Low-Carb – Frozen Pizza Product Review

I have been wanting to try out this cauliflower crust pizza for quite a while now from Caulipower. Maybe you have been curious about it as well if you are looking for a gluten-free or low-carb pizza? I located a $1 off coupon online so I decided to put this on my Kroger ClickList order and give it a whirl! I had some pepperoni, black olives, onions, and pesto sauce on-hand too so I figured I could use the pizza as a base and doctor it up with a few extra things. This cauliflower crust pizza absolutely blew my mind… it was that great! I really hope this post will inspire you to give it a try.

Caulipower Veggie Pizza with some extra toppings

Caulipower Veggie Pizza with some extra toppings

I was a bit nervous and hesitant to try this pizza because last year I attempted to make my own cauliflower crust pizza and it was a bit of a fail on my part. The crust was soft and a tad on the soggy side. It tasted great but the texture was way off. I was afraid this would happen with Caulipower but that’s not the case! The texture of this crust was on-point… no sad, soggy pizza here! For me, the crust of this pizza really did taste and feel like a regular pizza crust, maybe not 100% but for the most part!

Caulipower Veggie Pizza with some extra toppings

Caulipower Veggie Pizza

Toppings

Let it be known that this pizza would have been completely perfect without the addition of extra toppings. The Caulipower Veggie pizza comes equipped with a medley of bell peppers in green, red, and yellow. It also has the right amount of mozzarella cheese topping it. The sauce really, to me, is what makes a pizza great. The sauce can either make it or break it and Caulipower comes through and delivers a fine sauce made with vine-ripened tomatoes, garlic, extra virgin olive oil, and a blend of Italian seasoning.

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Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa - Gluten-Free

Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa RECIPE – Gluten-Free – One Last Summer Meal

Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa - Gluten-Free - RECIPE

Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa – Gluten-Free – RECIPE

It really is starting to feel like autumn now and I have been craving this Teriyaki Pineapple Chicken dish all summer and I finally got around to whipping this dish up a couple nights ago. I created a pineapple dish with a sweet honey teriyaki sauce (the sauce is paleo compliant) with chicken breast and some ginger & orange quinoa. My daughter, Chloe, was super duper excited to chow down on this dish. It is so fun to eat your food out of a pineapple, right? This dish is gluten-free and will also be paleo if you just leave out the ginger/orange quinoa.

Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa - Gluten-Free

Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa – Gluten-Free

Dishes served like this are always memorable. It’s not too often that the opportunity arises to eat your meal out of a pineapple. I truly get joy out of preparing meals like this for my family. Not only is this dish super cool but it is also healthy and nutritious, most importantly!

Create something amazing and memorable for your family to enjoy! This dish will make you feel like you are swept away to an exotic tropical location.

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RECIPE – Ancient Harvest – Tri-Color Pepper, Ground Beef, & Italian Sausage Spaghetti Sauce- Tried It Out Tuesday

I am just going to come out and say it… this is some thick ass sauce right here y’all! This sauce is nowhere near being skimpy and naked. We got it all going on over here with grass-fed ground beef, ground Italian sausage, three colors of bell peppers, oodles of minced garlic, half an onion, and a whole lot of basil and oregano! How does that sound? Keep reading to find out how I made this set-it-and-forget-it sauce. I will also talk about the Ancient Harvest gluten-free pasta that I used with this sauce recipe. I tried them out for Tried It Out Tuesday!

Tri-Color Pepper, Ground Beef, and Italian Sausage Spaghetti With Ancient Harvest Pasta

Tri-Color Pepper, Ground Beef, and Italian Sausage Spaghetti With Ancient Harvest Pasta

This recipe does require a little bit of prep but it is essential. You can’t just toss raw ground meat products into your slow-cooker and expect good results. You gotta brown that meat. You are also going to want to saute your onions and garlic until they achieve a translucent appearance and become aromatic and fragrant. I also take the time to soften up the three peppers.

Also, for Tried It Out Tuesday I tried out a new-to-me gluten-free pasta from Ancient Harvest. The pasta is a corn & quinoa. I cooked this pasta according to package directions and it did turn out to be a little too al-dente. With gluten-free pastas, they often tend to be on the mushy side but I felt as though these noodles were a little chewy. They were good but I don’t know if I would purchase this spaghetti again. You can use whatever pasta your heart desires with this sauce recipe though. The sauce is most definitely freaking awesome, I can attest to that!

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