I have a confession: I don't own any fancy kitchen gadgets. I need one of those spiral things that turn vegetables into noodles, but I don't have one. While I want a juicer and an espresso maker with a steam wand and a food processor, I'm also in that weird liminal space between forgetting your kitchen things in storage and creating a wedding registry full of awesome stuff that other people will probably buy for you. Normal, right?

Whether you're with me or not, you can still make Paleo pasta with zucchini with just a vegetable peeler.

Ingredients:

Three or four zucchini

One pound of grass-fed beef

Half an onion

One can of crushed tomatoes

Garlic (fresh or powder), crushed red pepper

Olive oil, salt, pepper

1. Chop onion and add it to a large pan with some olive oil.

2. Once the onions are sauteed well, add beef. 

Season with salt, pepper, and a few shakes of crushed red pepper.

3. Brown meat and when it's cooked through, add can of tomatoes and reduce heat to low.

4. With vegetable peeler, slice zucchini into flat, long noodles (see image below). Don't cut yourself!

5. Transfer meat sauce from pan to a bowl and quickly saute zucchini noodles with some more olive oil and about a teaspoon of garlic.

6. To serve, plate the noodles and spoon meat sauce on top. Enjoy!

  

A couple of months ago, my friend Jenna sent me and a few other Paleo-minded bloggers an email with an idea. 

"I want to start a website," she said, "and I want it to take what I always loved about my blog and make it into a magazine-style site that women go to for:

Recipes: specifically clean, paleo, allergen free

Workouts: functional workouts, yoga, active recovery

Skincare: makeup, routines, masks, etc.

Haircare: tutorials

Advice: on all of the above

Female health i.e. hormones, reproductive health, pregnancy

The kicker? I don't want to be the sole writer. I want the site to work as a team of writers - contributing when they can."

So that's exactly what we did. And it's my pleasure to finally show you what we came up with. I hope you find yourself enjoying The Eighty Twenty as much as we do.

Let us know what you think! Have a wonderful weekend, friends.

The Eighty Twenty is also on Facebook, Twitter, Pinterest, and Instagram.

Fall is coming to an close and I think we're finally entering the end of Pumpkin Everything Season--to me, Christmas and New Year's Eve feel more like chocolate and caramel things. But I didn't want to let it go without one more festive pumpkin recipe! And when Lavazza sent me some coffee to try out and challenged me to create a complimentary recipe, I knew these little pumpkin custards would be just perfect.

Ingredients:

One cup of canned pumpkin

One teaspoon vanilla extract

One teaspoon cinnamon

Four eggs

1/4 teaspoon ground ginger

One cup of canned coconut milk

1/4 cup maple syrup

Pinch of salt

1. Preheat your oven to 350 degrees. Boil some water.

2. Mix the pumpkin and the spices into one bowl. In another, lightly beat eggs and add maple syrup, vanilla, and coconut milk.

3. Slowly add egg mixture into pumpkin mixture and combine well.

4. Pour the mixture into half-cup ramekins. Put the ramekins in a baking pan and carefully add boiling water to the dish so that it surrounds them. Don't spill water into the custard! Not that I did that or anything (I totally did).

5. Gently place the pan into the oven and bake for 30 minutes (this will totally depend on your oven--mine were totally done after half an hour, but I've read other custard recipes that call for an hour of baking time. They'll be done when you put a knife into the center and it comes out clean).

6. Serve with coffee!