Stuffed Acorn Squash

I first tried Stuffed Acorn Squash a few years ago at Hu Kitchen in NYC, and recently decided to create my own spin on it because I find it to be a super delicious, healthy comfort food. Acorn squash is a good source of healthy carbs and contains an array of nutrients. I stuffed my acorn squash with grass fed ground beef (which is a great source of essential omega 3 fatty acids + protein), coconut milk (healthy fat), Kettle & Fire bone broth (gut healing, immune boosting, anti aging), and vegetables (fiber + nutrients) for a comforting, satisfying meal that nourishes the body and leaves you feeling great!


Note: This post contains affiliate links, which means if you make a purchase through those links, I will be compensated. Please know that I only recommend products that I personally use (or would use) and that I love. Purchases through these links helps to cover costs to keep this website running, so that I can keep delivering information to you all. Copyright 2016 Jill Mac Nutrition. Email:

Butternut Squash Noodles with Mushroom Meat Sauce

Meat sauce with noodles was always one of my favorite dinners growing up. Now, sometimes I’ll eat it with gluten-free rice noodles and other times I’ll use a veggie noodle, like in this recipe. You can use a spiralizer to turn any veggie into noodles! For this recipe I used butternut squash, but you can use zucchini or sweet potato if you’d prefer.

If you buy all pre-chopped vegetables like I did, this recipe is super quick & easy – it’s perfect for a week night dinner!


Have a comment? Leave it below!Copyright 2016 Jill Mac Nutrition. Email:

Grain Free Tacos



Who needs Taco Bell when you can make these grain free tacos super quick AND not feel like you just died after you’re done eating?! I love Mexican food and I’m completely addicted to Siete Almond Flour Tortillas, so, naturally, I was excited to make some grain free tacos now that I don’t eat corn or flour tortillas anymore. I used Flavorgod Everything seasoning to whip these up quickly, and they were a big hit with my family. Betcha can’t wait for Taco Tuesday now. Although why wait until Tuesday?! Make them NOW 😉

Copyright 2016 Jill Mac Nutrition. Email:

Grain-Free Lasagna (not strict paleo)

grainfree lasangagrainfree lasanga


Lasagna was one of my all-time favorites growing up- and it’s still one of my favorites. Since going paleo, lasagna is something I very, veryyyy rarely eat. I don’t do well at all when I eat wheat, but I always loved pasta. When I discovered Cappello’s it was a game-changer. Now I can enjoy grain-free pasta?? What?! I held off on trying Cappello’s for a long time (despite all the good reviews) because they didn’t sell it at stores near me and the shipping was a lot, so I didn’t think it was worth it to try because of the price. After a couple years of seeing Instagram posts and recipes featuring their pastas and cookie dough, I couldn’t take it anymore and finally gave in and tried it (by this time the shipping did come down a bit) and OMG it was 100% worth it! Their cookie dough is so damn good- it’s hard to believe it’s even paleo! And the pastas are incredible as well. Anddd they are now selling them in NY (still not really close to my house though), so it’s a win!

For this recipe, I did use dairy (which I normally avoid) so it’s not strict paleo. The dairy didn’t sit well with me, to be honest, so this is something I would only eat again on special occasions- but for all of you who are able to tolerate dairy well, you will love this! If you can’t afford the Cappello’s, you can still make this recipe using paleocupboard’s pasta recipe to make the lasagna sheets. You may also want to make some extra sauce to have on the side or pour on top.

Note: I used quail eggs in my cheese mixture, but if you don’t have quail eggs you can use 1 chicken egg (try to use a small one).

Now go make my grain-free lasagna without having to worry about the gluten aftermath!


Easy- ***
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Fettuccine with Cheesy Meat Sauce

fettuccine with cheesy meat sauce


This recipe is based off one of my favorite dinners growing up that my mom would make. She called it “Slop” and it consisted of egg noodles, ground beef, American cheese, onions, peppers, and brown gravy from a jar. I wanted to make a healthier version of one of my childhood favorites that I had been missing. I replaced the egg noodles with Cappello’s fettuccine (you can also use’s pasta recipe) and the American cheese with grass-fed gouda cheese. Instead of using brown gravy from a jar, I made my sauce with bacon fat, tapioca flour, and beef broth. This is perfect for when you want some comfort food. It is delicious and satisfying and doesn’t leave you feeling guilty after!Copyright 2016 Jill Mac Nutrition. Email:

Grain-Free Cauli-“Rice” Balls

cauli rice balls 3

I haven’t eaten a rice ball in years. Even before paleo I only ate them on occasion because I would normally just get pizza when I went to the pizzeria. Rice is a food I’ve always loved, but have only eaten it very rarely since starting my paleo lifestyle. My cousin gave me the idea to make a paleo version of Italian style rice balls and I thought that was an awesome idea. If you can’t tolerate dairy, you can leave the cheese out of it, but it does taste better with cheese (of course). If you prepare the cauli-“rice” the day before and refrigerate overnight, it will drastically cut down the time it takes to prepare this recipe. If not, I would recommend saving this for special occasions because the cauli-“rice” mixture must be cold. These are great served with marinara sauce for dipping.Copyright 2016 Jill Mac Nutrition. Email:

Skirt Steak in Red Wine Sauce

skirt steak in red wine sauce

So this is the first week of the Nutritional Therapy Consultant program that I am taking through the Nutritional Therapy Association! I am eager to learn more about nutrition and real food so I can help people heal themselves with food. It’s going to be hard work going through the program while working full time but it’s totally worth it. Paleo changed my life so much and I can’t wait to start helping other people change their lives with paleo!

I love cooking with wine. It makes me feel like I’m eating out at a nice restaurant because it just makes sauces so much more delicious. Like I’ve mentioned in previous posts, wine is a paleo gray area. Use your own discretion when it comes to alcohol. I choose to drink wine in moderation and I think that is fine, but do what feels right to you. If you’re okay with having wine, this sauce is delicious! You can use a different type of steak if you prefer, this recipe is really about the sauce. This would be great served with asparagus and roasted red potatoes!


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Beef & Vegetable Stew

beef and vegetable stew

Beef stew is a traditional winter meal. It’s warm and comforting and simple. I added more vegetables and used sweet potato to make it hearty and healthy. This is perfect to make in the morning and come home without having to make a side dish since it’s already full of vegetables. It’s a convenient, one-pot meal. I like to make this when I need time in the evening to get other stuff done.


Easy- ***
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Spicy- noCopyright 2016 Jill Mac Nutrition. Email:

Mustard Herb Beef


So, it’s getting really cold outside now, which I hate. I can’t deal with the winter. I would really love to move to the west coast, like San Diego, California. That would be awesome. Anyway, when the weather gets colder I tend to make a lot more crockpot meals. Before I was paleo, I used to go out to Japanese hibatchi restaurants and get beef with the mustard dipping sauce. Since then, I like to eat mustard with beef. I dip my steak in mustard. So I was thinking of what to make in the crockpot and decided to try a mustard beef. This recipe isn’t like Japanese hibatchi steak but it’s still delicious!


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2 lb grass-fed beef roast
4 tbsp dijon mustard
2 tbsp olive oil
2 tbsp honey
1 tsp mustard powder
2 tsp rosemary
2 tsp parsley
2 tsp minced onion
1 tsp garlic powder
salt & pepper, to taste


1. Mix all ingredients, except beef, together in a bowl
2. Rub marinade on beef
3. Put beef in crockpot
4. Pour remaining marinade over beef
5. Cook on low 8-10 hoursCopyright 2016 Jill Mac Nutrition. Email:

Review: Four-Layer Beef & Bacon Casserole

blog pic 36

This recipe is very easy to follow, however it did take me about two and a half hours from start to finish. This is not something to make during the busy work week, but would be ideal for comfort food on the weekend. It was very delicious; you can never go wrong with bacon. Beef and bacon are two of my favorites, so I really enjoyed this meal. This meal would qualify as strict paleo and guilt-free.  I think non-paleo guests would enjoy this dish as well. If you have time, like on a weekend, I would highly recommend making this recipe!


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The Paleo Kitchen Cookbook- Four-Layer Beef & Bacon CasseroleCopyright 2016 Jill Mac Nutrition. Email: