If looking for a lower-carb, nutrient-and-protein-dense dinner, look no further. My husband came up with this adaptation based on his mom’s traditional lasagna recipe, and we’ve never looked back. If you cook the meat ahead of time, too, (BONUS) you can easily freeze this and have a quick dinner for another night down the road. This is also, obviously, gluten-free (awesome!) and can be adapted to suit whatever additional veggies or fillings you’d like to include.
Beef stroganoff, a Russian dish that originally consisted of just beef in a boullion and sour cream sauce, has its roots in the 19th century. Although beef stroganoff was present in the United States in the early 1940’s, it didn’t become widespread until after World War II, when the rationing of meat was lifted. At that time, it became the go-to recipe for gourmet chefs across the ‘States (according to beefstroganoff.net
loves this stuff). More recent permutations of the recipe include onions, mushrooms, and sometimes even tomato paste, but in my opinion the sauce is the only thing that really matters! Continue reading
Growing up, I want to say that 99% of the sloppy joes I ate were straight from Manwich… which is fine! It was quick, easy, and 20 years ago, probably had a lot fewer unpronounceable ingredients. And since I haven’t made sloppy joes many times during my adult life, it didn’t occur to me until recently that they don’t have to
originate from a can. During my firstWhole30
, however, I was craving some sloppy joes fiercely
. In addition to a lot of other amazing things, one of the greatest benefits to my Whole30 experience was that it encouraged/forced me to cook almost everything I ate from scratch. The “Paleo” sloppy joe recipes I found didn’t do much for me, but I really wanted something without a ton of brown sugar (and that wouldn’t be thickened with wheat flour).Thus, this recipe was born. I should probably tell you two things (disclaimers), though: Continue reading