Hello friends! And hello from your 21-week pregnant woman!
As you are aware, NUTRITION during pregnancy is so incredibly important.
From calcium to protein to vitamins and micronutrients…what you’re putting into your body is literally forming all the cells of your growing baby.
And that is a responsibility I DO NOT take lightly.
And one of the most important nutrients is IRON. It actually tops the list behind only folate and protein!
So tonight I thought I’d share a recipe I have been LOVING and enjoying at least once per week!
Introducing my Secretly Healthy Pasta Bolognese! It’s super high in iron and protein, and contains all whole foods!
Plus it’s gluten free, Specific Carbohydrate Diet friendly, and gosh darn delicious!
The amazing news is that it is less than a 30 minute meal!
Here’s What You Need: (Serves 2 with leftovers)
1/2 lb grass fed ground beef, browned
1/4 onion, minced
1 garlic clove, minced
3/4 onion, minced
3 garlic cloves, minced
3 tomatoes, diced
1 large carrot, diced
1 red pepper, diced
2 tsp Italian seasoning
1/4 tsp red pepper flakes
salt and pepper
1/4 cup olive oil
2 cups lentil pasta (SCD use this brand)
Parmesan cheese
Directions:
In a large skillet, over medium-high heat, add 1/4 onion to 1 Tbsp EVOO with salt and pepper. After about 3 minutes, add your garlic and ground beef and brown your ground beef until it is thoroughly cooked through. ((I brown 1 lb of beef, and the save the other half for another recipe — AKA lazy girl meal prep)).
Remove from skillet and set aside.
In the same skillet, add another Tbsp EVOO and brown the other 3/4 of an onion, along with your carrots and pepper, salt and pepper. Let cook for about 5 minutes, then add your garlic and spices. Mix to coat for about 1 minute, then add your tomatoes. Let those cook for another 4 minutes.
Carefully transfer the veggie mixture to a high powered blender (I have a vitamix) and blend on the soup setting. (That’s about 5 minutes on mine).
Meanwhile, cook your pasta according to the package directions. (PRO TIP: when cooking gluten free pasta, DO NOT OVERCOOK!) Always take the noodles out at the very minimum listed time.
When the veggie mixture is finished cooking, transfer back to its skillet. Add back in the cooked beef, and mix to incorporate.
When your pasta is finished cooking, transfer directly into the skillet with the sauce and beef. (It’s okay if some pasta water transfers during the process, that helps with the sauce).
Mix well.
Serve immediately, topped with lots of freshly grated parmesan cheese, alongside a crisp green salad!
Oh my gosh I could seriously eat this every single day. It is SO GOOD!!
And I love it because I know my husband and I are getting a full plate of veggies too — the sauce is literally carrots, tomatoes and red peppers!!
My husband easily pounds two bowls of this goodness! And I would too, if I had more room in my pregnant stomach!
Try this tonight — it is seriously SO EASY to whip up — and I’m sure you have all the ingredients already in your refrigerator!!
Until next time!