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Paleo Lasagna and a Glimmer of Hope.

Posted on Thursday, March 7, 2013

It never fails... Every time I'm ready to toss myself into the eviscerating fires of failure a little glimmer of perpetual hope starts the ball rolling again. I'm a creature of habit, it is actually a necessity and  the only way I can function and get 50% of the things I want to done, DONE. Lil' Bit has been sick, worst sick of his life... and that has been a HUGE disruption to my hopes of getting back into a routine. The worst is calling into work. I HATE it. I work for AWESOME people and it's totally legit, but it still makes me feel like a dead beat. So this morning while sitting in urgent care which was silly to waste 2 hours when I know it's a virus and there's nothing that can be done,  I need the Doc excuse for school... Anyway I was chimping away and I saw the Hyvee Ironman Series will be holding a race in New Orleans 70.3  the Saturday before the 70.3. There it was that little glimmer that got me all fired up again. SCORE!!! We get to train together and instead of dragging them to watch Mom (boring) they get to play too, too non-believers it's crazy talk, triathlon changed my life. I LOVE IT! Now I feel obligated to sign up for Kansas 70.3 because there's an Ironkids race there, I'm going to let that marinate... Driving dirty Ruby all the way to Kansas can't be an impulsive decesion, that's an endurance commitment of it's own.

Yesterday I did a little pre-planning and today I'm reaping the beni's.
I made Paleo Lasagna, Beef & Parsnip Soup (shhh lil peeps think they are taters)
3 mixed green salads. I even had enough veggies to dice up for Fritatta Bacon Cups. Hopped on the trainer for an hour then hit the dreadmill for 30 @ 7.5/8.7 for 30 and the pick J from practice. Placed the lasagna in the oven on 350 about 45 minutes-ish, got home turned up the heat  to 425 for 10 minutes took the foil off for another 5 and dinner is served.  

This was inspired by the beautiful Heirloom Tomatoes they had at Fresh Market. DIVINE!

1lbs Ground Bison, Sirloin, or extra lean Beef
1 lbs Italian Sausage, pork
2 tbs Ghee, EVOO, bacon fat or Pam Spray
1 White Onion diced
Garlic... If you love it go for it! If you don't 
2 Cloves pressed
1 Eggplant
2 Zucchini I had way too much with 3
Fresh Basil or Baby Spinach
1 Bell Pepper
1 cup Greek Yogurt
2 diced tomatoes
16 oz Marinara Sauce I made my own with those divine Heirloom Tomatoes, recipe coming soon. You can use store bought but there are lot's of easy recipes online

Wash your veggies, dice onion and press garlic. Place Ghee, EVOO, bacon fat or Pam Spray in large skillet, sautee onion and garlic until transparent, place in a bowl. Next brown the meat and drain all the excess fat. While the meat is browning slice your zucchini and eggplant into rectangles just like lasagna noodles. I would recommend a mandolin, but I don't have one so I cut mine by hand. Once the meat is drained place back in skillet, mix onion and garlic into the meat mixture and cook for 2 minutes stirring for even incorporation. Chop your basil or baby spinach, stir into greek yogurt. Grab a 10x13 baking pan and alternate eggplant & zuchini lining the bottom of the pan, spread some of the yogurt mixture over the squash, sprinkle meat, diced tomatoes, and sauce, basil or baby spinach then repeat for two or three layers.
I wish I had 2 smaller pans, this is very freezer friendly (4-6) weeks and is good for 2 days in the fridge. This recipe makes enough for two-meals for me and the lil' peeps. Oh well, I will be invoking LEFTOVERS for lunches. Gotta love lunch bots!

Laters,
A.



Location: Miramar Beach, FL, USA

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