Cooking Playdate: Italian Inspired Paleo Lunch

What exactly is Paleo? Well, the most basic definition is a diet that consists of eating as people did during Paleolithic times (hence the name). So, from what I understand, that means the elimination of all processed foods and apparently white potatoes. The general idea of Paleo appeals to me because as a species, I don't know how we can survive much longer living off of packaged foods considering all of the added nonsense in them. But, because we happen to be pretty modernized, I can see how some of these restrictions can be a challenge to most. I still think it's worth exploring. Remember, as with any diet, Paleo can be modified to fit your needs and desires. You can learn more about Paleo by clicking here. 

For this Playdate, we ended up deciding on an Italian inspired menu to show how versatile Paleo meals can be:

- Bacon Wrapped Dates

- Summer Squash Caprese Noodle Salad

- Spaghetti Squash Bolognese

- Melon Gazpaacho

Bacon Wrapped Dates:

Dates

Bacon

Almonds

Place an almond in a date, wrap bacon around the date. Use a toothpick to hold bacon in place. Bake until bacon is cooked.

Feedback:  While many believe bacon is "unhealthy" because it is filled with fat, we discussed how using bacon from naturally grass-fed animals (vs corn/grain fed) produced more healthy omega 3 fatty acids.  The general idea is that if the animal is healthy, the meat it produces will be healthy!  We made some without almonds because our host, Julie, is allergic and I don't eat a lot of nuts so I thought I wouldn't like it. Of course, I also was very picky at how I ate them. But, I found just popping the whole thing in my mouth to be the best way to eat them. Surprisingly, I found the ones with the almonds to be even more delicious. I think that everyone was in agreement that there weren't enough bacon wrapped dates!  This is definitely worth repeating.

Summer Squash Caprese Noodle Salad:

4-6 zucchini/yellow squash julienne, 

1 cup tomatoes diced, 

1/4 c basil thinly sliced, 

1/4 c EVOO, 

salt and pepper. 

Peel and julienne the squash to the width of fettuccine. You can use a vegetable peeler or cheese grater if you don't have a julienne peeler. Combine the rest of the ingredients and toss.

Feedback: I think we ended up using zucchini for this, but I'm not sure. I thought it was okay. But it seems like a lot of other people really enjoyed it. I would probably try it again.
Additional feedback from Jennifer: I LOVED this salad.  I thought the zucchini (which we did use) was an amazing addition and have started adding it to my own salads.  I use a cheese grater to create thin strips of vegetable and find that this method works for all sorts of veggies IE: carrots, cucumber, etc.

Spaghetti Squash Bolognese: 

1 spaghetti squash, 

salt and pepper, 

1 lb ground meat of your choice, 

add tomato sauce of your choice (homemade or store bought as long as it is paleo). 

Prepare squash by cutting in half lengthwise, scoop out seeds, place both halves face down on baking sheet and roast at 375 for 35-45 mins until the flesh of the squash becomes translucent and the "noodles" easily separate. Prepare ground meat and tomato sauce as you normally would. Serve squash in place of traditional spaghetti.

Feedback: Well, we couldn't find spaghetti squash. I suspect that was because it is a seasonal vegetable and most people were probably looking for it in organic markets. Of course, some people were able to find it a day later and even a few weeks after the play date. But, again, not necessarily an organic or local one. Anyway, instead we made Peppers Stuffed with Bolognese. So, basically the same idea but in a red or green bell pepper and then baked in the oven. These were really delicious and I would have gone back for seconds if I weren't so lazy and didn't want to get up. Plus, I have reflux and I think half a pepper should have been more than enough. I would definitely make this meal for my family and suggest it to others.  This recipe also reheats well, so it is great for leftovers.

Melon Gazpacho: 

6 cups watermelon seeded and cubed, 

2 medium cucumbers peeled seeded and cubed, 

1 honeydew melon cubed, 

1/4 c fresh basil, 

1/4 cup fresh mint, 

2 TBSP minced shallot, 

1/4 cup chopped parsley, 

3 TBSP red wine vinegar, 

2 TBSP EVOO, 

3/4 tsp salt. 

Puree in a food processor or blender until smooth. Work in batches so that it doesn't become too full or else you will have a mess. Stir together and mix in salt to taste.

Feedback: I did not try this cold. But, in case you haven't realized, I am a picky eater. Others seemed to have enjoyed it. I think it was a great idea as an end to the meal. And based on my memory on what it tasted like before chilled, it must have been very refreshing.
More feedback from Jennifer: I found this to be a little too sweet to think of as a soup.  It tasted nice and was very smooth and refreshing so I imagine it would work well as a summer side dish.

Overall this Playdate was a great success. All meals were family friendly and not too labor intensive. I would definitely encourage others to try a few of these recipes out and let us know your thoughts. All recipes were derived from the Practical Paleo cookbook (well, except the bacon wrapped dates). Visit here for more details http://balancedbites.com/start-here. 

If you attended this playdate please provide your personal reviews of these foods (or anything else) in the comments below!