This Paleo Sloppy Joe recipe is made with fresh, grass fed ground beef, red bell peppers, onion, garlic, sun dried tomatoes, tomato sauce, olive oil, coconut amino, and coconut vinegar and seasoned with thyme, sea salt and black pepper, served over a bed of zucchini noodles. Sloppy joes are usually thought of as a throw-back food from our childhood, served as a sandwich. We’ve updated the classic sandwich recipe into a dish served over zucchini ribbons or pasta. The sun dried tomatoes may sound odd, but they add a really unique flavor to this dish.
As for the happenings of our lives, it’s getting closer to vacation time and we’re super excited to see the family! I’ve said this many times, but I love Thanksgiving. I love seeing family and reconnecting. Going home for me is always nice, because I don’t see family often and I really feel like I belong there. I miss it a lot, but I’m happy where we are too. It will be good to see everyone since the book has launched. I can’t wait to hear some feedback! Oooh, and by the way, if anyone is in the Denver, CO area and wants to come and see us while we’re there, we’ll be doing a book signing on December 4th from 5:30-6:30 at mmm…COFFEE! – which is a Paleo Bistro! We’d love to see you there!
Recipe: Paleo Sloppy Joe
- 1 lb grass fed ground Beef
- 1 Red Bell Pepper
- ½ Yellow Onion
- 1 Garlic clove
- 1/3 cup Sun Dried Tomatoes
- 8oz Tomato Sauce
- 2 Tbsp Olive Oil
- 1 Tbsp Coconut Aminos
- 1 Tbsp Coconut Vinegar
- 2 fresh sprigs Thyme
- ½ tsp Coarse Sea Salt
- ½ tsp Black Pepper
- 2 Zucchini
- Dice the red pepper and onion. Heat 1 tablespoon of olive oil in a saucepan over medium-high heat (~7). Once the oil is hot, add the red peppers and onion. Cook, stirring, until the onions begin to turn brown, then turn the heat down to medium (~%) and add the minced garlic and chopped sun dried tomatoes. Continue to cook until fragrant.
- Once fragrant, break up and add the beef. Angel likes to add sea salt and black pepper to the beef to make sure that it is all properly seasoned and I would agree. It’s a little difficult to gauge your salt preference, but I would start with 1 teaspoon coarse sea salt and ½ teaspoon black pepper and go from there. Note: we always use fresh ground pepper.
- Stir the meat around and once no longer pink, add the coconut aminos, vinegar and thyme. Stir to coat and cook until warmed through. You can turn the heat down to low if you have the time to let all of the ingredients marinate on each other for 15 minutes.
- While that is cooking, we’ll make our “pasta.” With a peeler or mandolin slicer, or Veggetti (see our review) cut the zucchini into 1/16” slices, discarding the tops and bottoms.
- Heat 1 tablespoon olive oil over medium-high heat. Add the zucchini ribbons or pasta and season with sea salt and black pepper to taste. Saute the zucchini, flipping occasionally, for about 3 minutes on each side until tender. If you need this to cook faster, cover the pan while cooking, stirring frequently.
- Pile the zucchini onto a plate, then top with the thicken beef mixture (making sure not to serve the thyme sprigs or sage/bay leaves). Serve immediately.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Diet tags: Gluten free
Number of servings (yield): 4
Not into the zucchini noodles? Check out our Fluffy Paleo Wheat Bread!
Thinking of what to make for dessert? Try our Paleo Pecan Pie!