Also known as “beef goulash,” this recipe is often made with the addition of sour cream, but the real heart of the flavor is the interaction of meat and paprika, and this version of a comfort food classic (served on a bed of squash noodles) is totally Paleo-friendly.
Pumpkin seeds, also known as “pepitas,” have a surprisingly assertive flavor despite their small size. They are a good source of zinc, which boosts the immune system and also regulates testosterone levels.
Cincinnati chili is often enhanced by sweet spices like cinnamon and cloves or even added chocolate. This recipe makes a chunkier, con carne style that can be eaten alone as well as in the Cincinnati style over noodles.
Tagliatelle are simply long, flat strands of “pasta” that resemble fettuccine. Broader, flatter noodles mean more surface area for soaking up sauce and this simple sauce is so savory, you’ll be tempted to lick your plate clean!
This is another classic Italian pasta sauce that is fast and easy to make, yet still full of big flavors.
This soup features three flavors that define Thai cuisine, coconut, chili, and lime.
This spicy noodle soup is a vegetarian African variation of the ubiquitous chicken noodle soup.
This is a variation of one of the simplest and most decadent pasta dishes ever invented. The pumpkin pairs exceptionally well with the smoky bacon, but you can use any veggie pasta you like.
The pesto here is made without Parmesan (a Paleo no-no) but with the addition of almonds for a second helping of nutty nutrition.
This dish is both colourful and hearty, and can do double-duty as a vegetarian entrée for one or as a show-stopping starter for two.