If you liked beefaroni when you were a kid, you will love this healthy grownup Paleo Beefaroni!
Sometimes people who don’t know me really well tell me they are intimidated to cook for me. The prevailing thought is that I only eat gourmet, chef-y kind of foods. This couldn’t be farther from the truth. I’m going to admit something to you now: my all-time favorite go-to comfort food is a bowl of pasta with ketchup. I know… gross, right? Granted, I use chickpea or almond pasta and sometimes I use homemade ketchup, but still… pasta with ketchup. I love it… don’t judge me…
When I was a kid, I ate lots of food from cans. My siblings and I loved it. Our cupboards were filled with canned raviolis, beefaroni, spaghetti-O’s, and more. I remember coming home from school, opening up a can, and eating straight from the can with a fork without even heating it up. I wouldn’t touch that food today, but I do love to take these simple comfort foods and healthy them up.
A lot of people think I’m a vegan or a vegetarian. Nope. It’s just another common misconception. I’m not a vegan. Not even a vegetarian. I do go through veg phases, but I feel best with a little meat in my diet. But, I feel strongly about making sure that meat is organic and grass-fed. Non-organic beef has too many hormones in it that increase estrogen in your body… and this is not good for anyone. Combining great quality beef with a paleo pasta (I used a chickpea pasta here), turns old fashioned beefaroni into a nutrient-packed healthy meal. Hmmm…. maybe next time I’ll add a little kale or spinach…
When I made this paleo beefaroni recipe, I made a huge pot of it because instinctively I knew that it would be a bit hit with everyone I came in contact with.
If you know me at all, you know that there is always a pot of something on the stove — oftentimes, something experimental. And, if you open my fridge — which I encourage all of my guests to do freely and often — you will always find a few leftovers. So, I made a huge pot of paleo beefaroni, and I put the big pot in the fridge. Over the next few days, it was gone. It’s really good and it reheats really well.
So, make a big pot of this. I mean, if you have guests or a big family, or some pasta-loving friends, make sure you at least double this recipe. You won’t be sorry.
For another great pasta fix, try my recipe for Paleo Pasta Carbonara.
Here are some of the healing powers in this paleo beefaroni recipe:
Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… I used a chickpea penne for this recipe and it was awesome!
Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I recommend using grass-fed organic ground beef for this recipe.
Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. You can add as many fresh tomatoes as you like to this recipe.
- 8 oz pasta (I used this paleo chickpea pasta)
- 1 Tbs extra-virgin olive oil
- 24 oz jar of marinara or spaghetti sauce (I like this one)
- 1 lb grass-fed, organic ground beef
- 1 med onion, chopped
- 6 cherry tomatoes, quartered
- 1 tsp chili powder
- ½ tsp turmeric powder
- sea salt and black pepper, to taste
- 1 tsp dried oregano
- ½ tsp garlic powder
- Parmesan cheese (optional) (I used a vegan Parmesan)
- Cook pasta al dente. Note: when cooking paleo pastas, I recommend checking them at least 2 or 3 minutes sooner than the package recommends; if you overcook it even a little, it turns into glue! When it's done, drain it.
- Meanwhile, heat the oil in a large pot over medium heat.
- Add the onions and beef and season with salt and pepper.
- Cook, stirring, and breaking up the beef with a wooden spoon, until the meat is no longer pink and the onions are softened.
- Add the rest of the ingredients and stir to combine. Reduce the heat to low and simmer 10 minutes.
- Add the drained pasta to the meat sauce. Stir gently to combine.
- Ladle into bowls.
- Serve with Parmesan cheese if desired.