Classic Bolognese Sauce

This rich authentic Bolognese Sauce is super easy to make and a true Italian classic. This is a hearty and flavourful sauce that is the perfect recipe for comfort food!IMG_7345

Classic Bolognese sauce traditionally uses ground beef, ground veal, ground pork and often pancetta (Italian bacon).  Mine uses 1lb of ground chicken, combined with 1lb of extra lean ground beef, to enhance the overall flavor and keep ingredients to a minimum.

The sauces also freezes well (perfect for a later time) and can be used in any pasta dish. For a pure Paleo option, use over a plate of spaghetti squash.

The key to a good Bolognese is to not cut corners! Blend with an immersion hand blender to make this sauce silky smooth! Mmm…


  • 2 Lbs ground meat (1 lb ground chicken and 1 lb extra lean ground beef)
  • 1 Tbs Avocado Oil
  • 4 large carrots, chopped
  • 4 large celery stalks, chopped
  • 1 large sweet onion, chopped
  • 2 garlic cloves
  • 2 cans crush tomatoes
  • 1 cup water
  • 1 tsp basil
  • Salt and pepper to taste


  • Set Instant Pot to Sautee function, pour in avocado oil.
  • Add in ground meat, brown fully
  • Stir in all of the remaining ingredients
  • Set Instant pot to High Pressure 15 min
  • Quick release once completed
  • Blend with immersion hand blender
  • Enjoy on spaghetti, spaghetti squash, zucchini noodles, baked potato…..the yummy possibilities are endless….



On a plate of spaghetti squash



Seafood Bouillabaisse – Simplified

Traditional bouillabaisse is a fabulous dish that requires many kinds of seafood and a lot of time to make. My quicker version delivers all the thrills of the original but uses only shrimp, plus fillet of sole and all the delicious flavours. IMG_1012

This recipe is easy on the wallet, but has all the makings of a gourmet dish. And you guessed it – it’s super low carb and low fat. Whether you’re on the hunt to impress guests or simply trying to change up your meal repertoire to include more fish and seafood into your diet, be sure to try this one out! Mmm


  • 1 Tbs coconut oil
  • 1/2 sweet onion, chopped
  • 2 garlic cloves, minced
  • 3-4 basil leaves, torn
  • 2 cups strained tomatoes
  • 1 cup water
  • 1 lb raw shrimp
  • 1 lb raw fillet of sole
  • any other seafood of choice (e.g., muscles, clams, crab)


  • Heat coconut oil in a pot
  • Add in onion and sautee until translucent
  • Add in garlic and stir for a seconds until you can smell the aromatics, be careful not to burn the garlic
  • Pour in the strained tomatoes, water and add torn basil leaves.  Let simmer on low for 10 – 15 mins
  • Place all desired fish and seafood in tomato brother mixture and let simmer for 7 – 10
  • min, until shell of shrimp becomes bright pink.
  • Serve in bowls with lots of the yummy broth and enjoy!