I am not a huge meat eater, but thanks to all of my intolerances, the last few weeks, I have naturally looked to the Paleo food plan for meals that I can eat.  Thanks to its focus on lean meat, vegetables and fruits, Paleo menus usually have something I can eat.  (If you are not sure of the difference between the Paleo food plan and the Clean Eating food plan, check out eMeals‘ helpful infographic that shows the differences and similarities between the two plans.)

Even better, the recipes can be adapted to my intolerances with very little noticeable difference in taste.  Take this recent eMeals‘ Paleo  plan meal that we ate:

Lamb Meatballs with Tomatoes and Spaghetti Squash

(I will put in parenthesis those items that were in the recipe that I had to exclude thanks to intolerances.)

1.5 lbs. ground lamb or beef
1/2 c. minced onion
(1 T almond meal)
(1 tsp. minced garlic)
1 tsp. oregano
1/2 tsp. kosher salt
(1/2 tsp. black pepper)
(2 large eggs, lightly beaten)
1 T olive oil
6 plum tomatoes, coarsely chopped
1 large spaghetti squash, sliced lengthwise


-Preheat oven to 375°F.

-Place squash, cut-side-down on a baking sheet coated with cooking spray, and bake for 1½ hours or until tender.

-When cool enough to handle, hold squash over a large bowl and scrap flesh with a fork into strands.

-Combine meat, onion, meal, garlic, oregano, salt, pepper, and egg in a large bowl. Form into 18 meatballs.

-Heat oil in a large skillet over medium-high heat.

-Brown meatballs.

-Add tomatoes, cover, and cook 8 – 10 minutes, or until meatballs are done.

– Toss with salt and pepper, and serve with meatballs.

Even my kids liked this as it was a take on one of their favorite meals, spaghetti and meatballs.  We also served it with a side of steamed broccoli.

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