Family Dinner Favorite: Delicious Keto / Paleo Cauliflower Noodle Lasagna Recipe

Oh YUM cauliflower, you transform into absolute low-carb deliciousness.   I tell you - I whipped out a pan of this lasagna and my clan (which only consisted of four on this particular night) cleaned the entire dish. They had NO IDEA what the noodles were made of. They could tell they were different - but they really liked it. 

If you are making up your own sauce - start that first so it can be simmering to perfection while the noodles are being created. If you are looking for a yummy Paleo Tomato Sauce  Rao's is an excellent option.

SAUCE: 

• Rao's Tomato sauce  15oz jar
• 1 lb ground Italian Sausage
• 1/2 yellow onion chopped
• 1/2 green bell pepper chopped
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• salt/pepper to taste

I  browned Italian sausage, then added sauteed onion, green bell pepper until soft, added some minced garlic, oregano, salt & pepper, then add sauce. 

Next you will want to make the cauliflower lasagna noodles. These are so simple and yummy. I found this TERRIFIC recipe on The Iron You Blog. He has an entire recipe consisting of a delicious bolognese and bechamel sauce. This time around I just stuck with his noodle recipe. YUM! Trust me, I will be returning to try the other options. 

NOODLES:

• TheIronYou Cauliflower Lasagna Noodles Recipe 

{Just requires cauliflower, eggs, salt & pepper - Parchment Paper} click link above for the recipe and directions.

OTHER INGREDIENTS:

• 1 C. Grated Parmigiano Reggiano
• 1 C. Shredded Mozzarella
• 1-2 Cups Baby Spinach

I layered a cup of sauce in the bottom of the pan, then added a layer of noodles, topped with more sauce, some spinach, sprinkled Parmesan cheese...repeat noodles, sauce, spinach, parm and final layer was noodles, sauce, parmesan and mozza sprinkled over top. 

Bake at 325 degrees for about 30 minutes or until cheese is melted and bubbly. 

-Simply Sublime

Arise & Shine Freezer Meal: Paleo - Gluten Free Bacon Egg Cups

If you are one to browse through pinterest, you may have seen some of these egg cup recipes already. Since our family has been whipping up quite a few quick grabbing, easy gobbling on the run, recipes I thought I would try coming up with my own version.

I sprayed my muffin trays with olive oil, wrapped the perimeter of each cup with bacon strips, trimmed to fit around without overlapping. Then in a large mixing bowl I added the eggs {about one per egg cup}, green onion, spinach, browned ground sausage {yes, more meat because my Man is a MEAT-EATER} chopped red bell pepper, and I tossed in some grated parmesan (for paleo omit the cheese). Seasoned with Himalayan Pink Salt, because I love the color and pepper. 

This was so simple - I filled the cups 2/3 of the way. Baked at 325 degrees for about 20 minutes I think. Just enough for them to not jiggle. Then I simply bagged them up into freezer bags. My hubby and kiddos grab them and toss them in the micro (yeah, we still use it sparingly) for a little over a minute and voila.... breakfast is served. 

These are SO YUMMY!

-Simply Sublime