View allAll Photos Tagged mealprep...
¿Quién necesita ayuda para planificar los menús de la semana? Aquí les traemos una colección de recetas fáciles y rápidas que una de las Foodies usa en su día de cocinar para la semana. Es mucho más fácil organizar la semana de trabajo y con los niños cuando la comida ya esta hecha, solo para calentar!
Encuentra las recetas aquí: bit.ly/1K8p6XR
Who needs help planning weekly menus? Today we bring you a collection of fast and easy recipes which one of the Foodies uses on her cooking day. It's much easier to organize the work week and time with the kids when food is ready and you just need to heat and serve!
Find the recipes here: bit.ly/1W8c79m
Pin it: bit.ly/1XenQ7o
Tender grilled steak garnished with fresh parsley and rosemary sits on a slate plate, surrounded by vibrant pomegranate seeds, offering a delicious culinary experience.
We all have those nights where we crave serious comfort food, but we definitely don't want the heavy, bloated feeling that comes with traditional pasta. That is exactly why I love this Paleo Spinach Lasagna. By swapping out wheat noodles for tender roasted eggplant and using a rich, dairy-free coconut milk sauce, you get all those classic Italian vibes without the gluten. It is the ultimate grain-free dinner that proves eating clean doesn't mean you have to sacrifice the flavors you love!
Yields: 8 Servings Prep time: 20 minutes Cook time: 40 minutes
Ingredients
For the Noodles:
-
2 medium or 4-6 small eggplants (approx. 32.0 oz / 907 g)
-
Coconut oil for greasing (approx. 0.5 tbsp / 7 g)
-
Sea salt and black pepper to taste
For the Sauce & Filling:
-
1 medium onion, finely chopped (approx. 6.0 oz / 170 g)
-
1.0 tsp coconut oil (0.16 oz / 5 g)
-
4 garlic cloves, minced
-
3.0 cups full-fat coconut milk (24.0 fl oz / 710 ml)
-
2 bay leaves
-
0.5 tsp ground nutmeg
-
2.0 tbsp arrowroot flour or tapioca starch (0.6 oz / 18 g)
-
20.0 oz frozen spinach, thawed, squeezed dry, and finely chopped (567 g)
-
9.0 oz Paleo-friendly Coconut Milk Cheddar Cheese, shredded (255 g)
Instructions
- Prepare the Eggplant: Preheat your oven to 375°F (190°C). Grease a rimmed baking sheet with a small amount of coconut oil. Peel the eggplants completely. Using a mandolin or sharp knife, slice the eggplants lengthwise into 0.25-inch (0.6 cm) thick slices. Arrange the slices in a single layer on the baking sheet. Sprinkle generously with sea salt and pepper. Bake for 10 to 12 minutes to soften. Remove from the oven and set aside.
Prepare the Baking Dish: Grease a 9 x 13-inch (23 x 33 cm) baking dish with coconut oil. Adjust your oven rack to the middle position and increase the oven temperature to 425°F (220°C).
Start the Sauce: In a large saucepan, combine the chopped onion, 1.0 tsp of coconut oil, and a pinch of sea salt. Cover and cook over medium-low heat until the onions are softened, approximately 8 to 10 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Simmer and Thicken: Pour in 2.75 cups (22 fl oz / 650 ml) of the coconut milk, add the bay leaves, and the 0.5 tsp of nutmeg. Bring the mixture to a simmer. In a separate small bowl, whisk the 2.0 tbsp of arrowroot/tapioca flour with the remaining 0.25 cup (2 fl oz / 60 ml) of coconut milk to create a slurry. Whisk this slurry into the simmering pot. Continue to simmer, whisking constantly, until the sauce has slightly thickened.
Finish the Filling: Remove the pot from the heat and discard the bay leaves. Stir in the dried spinach and 0.5 cup (approx. 2.0 oz / 57 g) of the shredded cheese. Season with sea salt and pepper to taste. Cover and set aside.
Assemble: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Lay a single layer of the roasted eggplant slices on top of the sauce. Sprinkle the eggplant with a portion of the remaining cheese, then cover with a layer of sauce. Repeat these layers until all eggplant slices are used. Finish by topping the lasagna with the remaining cheese.
Bake: Grease a sheet of aluminum foil with coconut oil. Cover the baking dish tightly with the foil (oil side down). Bake until the sauce is bubbling around the edges, approximately 20 minutes.
Broil: Remove the lasagna from the oven. Adjust the oven rack to a position about 6 inches from the top heating element and turn on the broiler. Remove the foil from the dish. Broil for about 5 minutes, or until the cheese is spotty brown and bubbly. Allow the lasagna to cool slightly before slicing and serving.
Nutritional Information
-
Calories: 365 kcal
-
Total Fat: 31.5 g
-
Saturated Fat: 25.2 g
-
Total Carbohydrates: 19.8 g
-
Dietary Fiber: 5.4 g
-
Net Carbohydrates: 14.4 g
-
Sugars: 5.1 g
-
Protein: 6.2 g
-
Sodium: 280 mg
-
Potassium: 610 mg
Chef's Pro Tips for Perfect Paleo Lasagna
-
Squeeze the Spinach "Bone Dry": This is the most critical step. Frozen spinach holds a massive amount of water. After thawing, wrap it in a clean kitchen towel or cheesecloth and wring it out until absolutely no more liquid comes out. If you skip this, your white sauce will turn into a watery soup at the bottom of the dish.
-
Don't Skip the Eggplant Roast: Roasting the eggplant slices (Step 1) isn't just about cooking them; it is about dehydrating them. Eggplants act like sponges. By pre-roasting them, you remove excess moisture that would otherwise seep out during the final bake. If they still look moist after 12 minutes, give them another 3 to 5 minutes.
-
Let It Rest: Unlike traditional flour-pasta lasagna which absorbs liquid as it cools, grain-free lasagna needs time to "set." Let the dish rest on the counter for at least 15 to 20 minutes after taking it out of the oven. This allows the coconut milk sauce and arrowroot to firm up, making it much easier to cut nice, clean squares.
-
Neutralizing the Coconut Flavor: If you are worried about the sauce tasting too much like coconut, rely on the nutmeg and bay leaves—they are classic béchamel seasonings that mask sweetness. You can also add a pinch of nutritional yeast or a splash of lemon juice to the sauce to boost the savory, cheesy profile.
-
The Arrowroot Slurry: When adding your thickener (arrowroot or tapioca), make sure the liquid in the pot is simmering gently, not boiling violently. High heat can sometimes break the bond of arrowroot flour, causing the sauce to thin out again. Whisk continuously and remove from heat as soon as it coats the back of a spoon.
-
Make It Meaty (Optional): If you have meat-eaters at the table, this recipe adapts easily. You can brown 1.0 lb (450 g) of grass-fed ground beef or Italian sausage with the onions in Step 2 before adding the coconut milk.
Frequently Asked Questions
Can I make this Paleo Lasagna ahead of time? Yes, this is a great meal prep recipe! You can assemble the entire lasagna, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. If baking from cold, you may need to add an extra 10–15 minutes to the cooking time to ensure it is heated through.
Why did my eggplant lasagna turn out watery? Watery lasagna usually happens for two reasons: the frozen spinach wasn't squeezed dry enough, or the eggplant wasn't roasted before assembling. Eggplants hold a lot of natural water, so skipping the pre-roasting step (Step 1) will cause that liquid to release into your sauce while baking.
Can I substitute fresh spinach for frozen? You can, but you will need a large volume of it. You would need roughly 2 lbs (900 g) of fresh spinach to equal the amount of frozen spinach called for in this recipe. You must sauté the fresh spinach until wilted and squeeze out all the excess liquid before adding it to the sauce.
Is this recipe Keto-friendly? This recipe is very close to Keto, but because it uses onion and arrowroot flour (a starch), it has about 14g of net carbs per serving. To make it strictly Keto, you can reduce the amount of onion and substitute the arrowroot thickener with a teaspoon of xanthan gum or simply reduce the sauce longer to thicken it naturally.
Can I use zucchini instead of eggplant? Absolutely. Zucchini makes a great noodle substitute. However, zucchini holds even more water than eggplant. We recommend salting the zucchini slices and letting them sit in a colander for 30 minutes, then patting them very dry before roasting them briefly.
How do I store and freeze leftovers? Leftovers can be stored in an airtight container in the fridge for up to 4 days. To freeze, wrap individual slices in parchment paper and then foil. They will last in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the oven or microwave.
I really hope this Paleo Spinach Lasagna becomes a new staple in your weekly meal rotation! It is the perfect proof that you don't need dairy or grains to enjoy a rich, satisfying dinner that the whole family will love. If you give this recipe a try, please scroll down and leave a star rating and review—it really helps other readers find the recipe. And don't forget to snap a picture and tag me on Instagram so I can see your delicious re-creation!
#quote #instalike #instaquote #wisdom #truth #lifequotes #blessed #humble #soul #quotes #likeforlike #mealprep #inspiration #love #weight #hope #emotion #exercise #smile #gym #faith #followback #thankful #happy #positive #forgive #motivation #happiness #experience #beauty - trixiezsoul_
Life Hacks :
Illustration
Description
HAWAIIAN PIZZA CHICKEN MEAL PREP. A Month of Meal-Prep Kids’ Lunches for Every Day of September #purewow #food #recipe #cooking #family #lunch #easy #mealprep #mealpreplunches #mealprepkidslunch #kidslunches #schoollunches #easyschoollunches #... - #LifeHacks
listfender.com/diy/life-hacks/life-hacks-hawaiian-pizza-c...
12 Likes on Instagram
4 Comments on Instagram:
cokogyrl007: Yumm..looks delish ^_^
_mercedita: @cokogyrl007 thanks
lfalcon77: Coño man your making me hungry!!!
_mercedita: @lfalcon77 you know how us foodies do!!! Lol
¿Quién necesita ayuda para planificar los menús de la semana? Aquí les traemos una colección de recetas fáciles y rápidas que una de las Foodies usa en su día de cocinar para la semana. Es mucho más fácil organizar la semana de trabajo y con los niños cuando la comida ya esta hecha, solo para calentar!
Encuentra las recetas aquí: bit.ly/1K8p6XR
Who needs help planning weekly menus? Today we bring you a collection of fast and easy recipes which one of the Foodies uses on her cooking day. It's much easier to organize the work week and time with the kids when food is ready and you just need to heat and serve!
Find the recipes here: bit.ly/1W8c79m
Pin it: bit.ly/1XenQ7o
Vollenda had to document her first time using her own slow cooker, as well as her first time making a roast with potatoes and carrots. After all, firsts, no matter how small, should always be documented with photographs for prosperity!
If you’re anything like me, a meal just isn’t complete without a little kick of heat. But finding a store-bought bottle that strictly fits a clean lifestyle can be tricky. That’s exactly why I fell in love with making this Paleo Louisiana-Style Fermented Hot Pepper Sauce. It’s not just about the spice; it’s about developing that deep, complex tang you only get from naturally fermented chilies. This recipe is incredibly simple, packed with gut-healthy probiotics, and brings that authentic Louisiana-style flavor right to your kitchen counter without any hidden sugars or additives. Trust me, once you taste the difference of homemade, you’ll never go back to the commercial stuff!
Ingredients
-
12.0 ounces (340.2 grams) Fresh Red Chili Peppers (such as Cayenne). This is approximately 1 pint loosely packed. Tops snipped and sliced (wear gloves).
-
0.24 ounces (6.8 grams) Sea Salt. This is approximately 1.25 tsp. Note: This amount is calculated at 2% of the pepper weight. If you use a different weight of peppers, multiply that weight by 0.02 to get the correct salt amount.
-
1.5 to 2.0 cups (355 to 475 ml) Sweet White Wine (Riesling or similar). You need enough to completely cover the peppers with 0.5 inches of liquid above the surface.
-
0.5 to 1.0 cups (120 to 240 ml) Apple Cider Vinegar (or other naturally fermented vinegar). The exact amount will depend on how much brine you produce.
-
0.1 ounces (3.0 grams) Sea Salt (optional), to taste, for finishing.
Preparation Instructions
1. Pack the Jar Put on protective gloves. Place the 12.0 ounces (340.2 grams) of sliced chilies and 0.24 ounces (6.8 grams) of sea salt into a clean glass canning jar. Ensure you leave approximately 1.5 inches of empty headspace between the top of the jar and the surface of the peppers.
2. Add the Liquid Pour the Sweet White Wine over the chilies. Ensure the peppers are completely submerged with about 1.0 inch of headspace remaining between the liquid surface and the jar rim. Using a small spoon, mash the peppers thoroughly to release air bubbles and mix the salt. Tip: If the jar opening is too small, mash the peppers and salt in a bowl first, then transfer to the jar and cover with wine.
3. Cover and Store Cover the jar tightly with cheesecloth and secure it with a rubber band (or use a canning jar ring to hold the cloth in place). This protects the mix from insects while allowing it to breathe. Place the jar in a cool area with a temperature between 65°F and 85°F (18°C and 29°C).
4. Ferment Check the jar every morning. If any white mold appears on the surface, carefully remove it with a spoon. Stir the peppers daily with a clean spoon and re-cover. The sauce will bubble during fermentation. Continue this process for 2 to 6 weeks until the bubbling stops and the flavor reaches your desired depth.
5. Mill the Sauce Once fermented, set a food mill over a large bowl. Pour the pepper mash and brine into the mill. Rotate the handle in both directions to extract as much liquid and pulp as possible. Discard the dry skin and seeds remaining in the mill.
6. Finish and Bottle Measure the volume of the liquid brine you collected in the bowl. Add exactly half that amount of Apple Cider Vinegar. (For example: if you have 1.0 cup of brine, add 0.5 cups of vinegar). Taste the sauce and add the optional extra sea salt if you desire more complexity. Stir well, transfer to a sealed bottle or jar, and store in the refrigerator for up to one year.
Nutritional Information
Yields: Approximately 1 pint (16.0 fl oz / 473 ml) Serving Size: 1 Teaspoon (5ml) Servings Per Container: Approx. 96
-
Calories: 6 kcal
-
Total Fat: 0 g
-
Cholesterol: 0 mg
-
Sodium: 30 mg
-
Total Carbohydrates: 0.5 g
-
Dietary Fiber: 0.1 g
-
Sugars: 0.3 g
-
Protein: 0.1 g
Keto & Paleo Diet Note: While the raw ingredients (specifically the sweet Riesling) contribute carbohydrates, the bacteria involved in the fermentation process "eat" these sugars to survive. For a strict Keto calculation, the Net Carbs per serving are likely close to 0g to 0.1g by the time the sauce stops bubbling.
Pro Tips for Fermentation Success
-
Don't Skip the Gloves: I cannot stress this enough—capsaicin (the oil that makes peppers hot) sticks to skin. If you slice 12 ounces of chilies with bare hands, your fingers might burn for hours, and rubbing your eyes is a disaster waiting to happen. Use latex or nitrile gloves!
-
Kahm Yeast vs. Mold: If you see a thin, white, powdery film on top of your liquid, don't panic! This is usually just "Kahm yeast," which is harmless. You can skim it off. However, if you see fuzz (blue, green, or black), that is mold. If mold appears, you unfortunately need to discard the batch and start over. Keeping everything submerged is your best defense against mold.
-
The "Weight" Trick: The recipe mentions mashing the peppers to keep them submerged, but stubborn pieces often float to the top where they can mold. A simple trick is to fill a small ziplock bag with water (or brine) and place it inside the jar on top of the peppers. This acts as a weight to keep everything safely under the brine level.
-
Temperature Matters: Fermentation happens faster in warmer kitchens and slower in cooler ones. If your kitchen is very cold (below 65°F), the sauce might take the full 6 weeks (or longer) to develop. If it's hot (above 85°F), it might ferment too quickly and taste "yeasty." Find a happy medium, like a pantry shelf or a cupboard.
-
Experiment with Vinegar: The recipe suggests Apple Cider Vinegar (ACV) because it contains "the mother" and keeps the sauce probiotic. However, you can change the flavor profile by using white wine vinegar for a crisper taste or champagne vinegar for something lighter. Just avoid distilled white vinegar if you want to keep that raw, Paleo vibe.
-
Let it Mellow: Right after blending, the sauce might taste very sharp. This is normal! Once you bottle it and put it in the fridge, the flavors will "marry" and mellow out over the next week or two. The sauce often tastes better on day 14 than on day 1.
Frequently Asked Questions
1. Is fermented hot sauce alcoholic? Because this recipe uses sweet white wine as a starter, there is a small amount of alcohol initially. However, during the fermentation process, bacteria consume the sugars and convert much of the alcohol into acetic acid (vinegar). While trace amounts may remain, it is generally not considered an alcoholic beverage in the culinary sense.
2. How long does homemade fermented hot sauce last? Thanks to the acidity from the fermentation and the added vinegar, this sauce is shelf-stable but best kept in the refrigerator to preserve the probiotic benefits and fresh flavor. It will easily last for up to one year in the fridge.
3. Which peppers are best for Louisiana-style sauce? The classic Louisiana hot sauce (like Tabasco or Frank's) typically uses Cayenne peppers or Tabasco peppers. However, this recipe is versatile. You can use Fresnos for a milder sauce, or Red Jalapeños. As long as they are red and ripe, they will work beautifully.
4. Is this hot sauce strictly Paleo and Keto friendly? Yes! Commercial hot sauces often contain added sugar, cornstarch, or preservatives. This recipe relies entirely on natural fermentation for flavor and preservation, making it perfectly suitable for Paleo, Keto, and Whole30 diets.
5. Can I use frozen peppers for fermentation? Fresh peppers are always best because they naturally carry the lactobacillus bacteria needed for fermentation on their skin. Freezing can kill some of these beneficial bacteria. If you must use frozen peppers, you might need to add a "starter" (like a splash of juice from a jar of raw sauerkraut) to kickstart the process.
6. Do I have to use white wine? The wine adds a specific flavor profile and sugar source for the bacteria in this specific Louisiana-style recipe. If you prefer to avoid wine entirely, you can substitute it with a simple brine made of water and sugar (the sugar will be eaten by the bacteria), but the flavor profile will differ from the wine-based version.
Conclusion
Making your own hot sauce might sound like a science project, but as you can see, it’s really just a waiting game. The hardest part is simply having the patience to let those peppers bubble away on your counter! I promise that once you drizzle this tangy, probiotic-rich gold over your morning eggs or tacos, you’ll realize it was worth every second of the wait. So, grab your gloves and get that jar started today—your future self will thank you. If you give this recipe a try, I’d love to hear about it; drop a comment below or tag me on social media so I can see your spicy creations!
paleo-plans.com/2025/12/28/louisiana-style-fermented-hot-...