Paleo Stuffed Zucchini

Well, obviously, I've already dropped the ball on meal plans. Womp Womp. Hopefully this tasty dish will ease some of your disappointment and keep you coming back for more. My husband asked for seconds of this before he'd even finished his first helping!

Zucchini Prep:
4 large (fat) zucchini
olive oil
salt and pepper

Stuffing:
1 lb ground sausage (beef, turkey, etc. will work too but you'll need more seasoning for flavor)
1/2 onion
1 small carrot or 4 baby carrots
2 cups spinach or other leafy green
3 cloves garlic
1 egg

Preheat oven to 400. Cut zucchini in half lengthwise, brush with olive oil, sprinkle with salt and pepper, and roast for 15 minutes. 

Meanwhile, brown sausage in large skillet over medium heat. As sausage browns, pulse veggies in a food processor then add to sausage mix. Saute sausage and veggie mix until veggies are softened and onions are cooked through. 

When sausage mix is finished, place in a large bowl to cool. Remove zucchini from the oven and reduce heat to 350. With a spoon, scoop seeds out of each zucchini half and put zucchini innards in the sausage mix. Add the egg and mix well. 

Fill zucchini with sausage mix and bake for an additional 15 minutes, or until heated through. 

Makes 4 servings. 

Paleo Carrot "Fries"

I don't crave many specific foods, but french fries, I'm always craving. This recipe takes the monotonous carrot stick to a whole new level. Yowza!

• whole carrots, peeled and sliced like fries
• olive oil
• salt and pepper, to taste
• fresh or dried herbs, to taste (optional)

Preheat oven to 425. After you slice the carrots, place in a bowl, drizzle with desired amount of olive oil, and season with salt and pepper. Toss until all carrot sticks are well coated then spread evenly on a veggie sheet (a.k.a. a cookie sheet). Bake for 15-20 minutes or until cooked through. If you pull them out too soon, the outsides will be beautiful but the insides will be crunchy and too reminiscent of regular carrots, sad day.