Monday, August 4, 2014

Venison Spaghetti with Zucchini Noodles

          I missed blogging, and I have taken one too many months off of my regular posts. It will be hard to give a quick update on my life since my last post, but I will do my best. Since April, I have competed in my first Crossfit Regional Competition in the Mid Atlantic Region, took a mini vacation to VA beach, finished my Sophomore year of college,  changed my major, competed in my first Olympic Lifting Competition in the 58 kg weight class,  took several summer classes, explored the wonderful world of yoga, joined up with a few new sponsors, coached many extra hours at the gym, and enjoyed life at Tom's beautiful new house! Long story short, we have been extremely busy. I have not eaten my best since Regionals. I have maintained a 80/20 Paleo lifestyle, with a little too much junk in the 20% category. Ice cream has been very tempting to me this summer!

         We have been blessed with several members at our gym who have given me so many farm fresh fruits, veggies, salsa, and grass fed meats lately. I created this Deer Meat Spaghetti with zucchini noodles made from homegrown zucchini and deer meat given to us from a friend.

Ingredients: (for Sauce)

  • 8 oz ground deer meat
  • 1 can of Muir Glenn Organic Diced Tomatoes (without salt)
  • 1/2 can of Muir Glenn Organic Tomato Sauce (+ 3 extra tbsp.)
  • 2 tbsp of Almond Flour
  • 1 tsp of Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Italian Seasoning
  • 1 Pinch of Sea Salt and 1 Pinch of Black Pepper

Ingredients: (for Noodles)

  • 2 Large Zucchini
  • 1 Pot of Water
  • 1 Pinch of Sea Salt


  1. I began browning the deer meat on the stove in a pot, while I chopped the zucchini. I used my Chop Magic that Tom found waiting in line at the grocery store. I am not going to lie, I LOVE this thing. I used the smaller slicer for these noodles. I cut each piece of zucchini in fourths before slicing it with the Chop Magic. 
  2. After chopping the zucchini, I placed the slices in another pot and filled it up with water until all of the slices were completely submerged in water. I then added the sea salt.
  3. Once the deer meat has had some time to brown, I added the tomato sauce and diced tomatoes. I mixed in the spices and then allowed it to simmer at a low to medium heat for approximately 5-8 minutes before adding 3 more tbsp. of the tomato sauce and almond meal.
  4. I allowed the sauce to simmer for approximately 8-10 more minutes before removing it from the stove to cool.
  5. Check the zucchini noodles every few minutes until they are soft. Once they are soft, you can remove these from the stove as well.
  6. Enjoy this meal! It is delicious, especially with garlic zucchini boats. (I will post this recipe later!)
I will do my best to keep you all up to date with fun recipes and information. Happy Monday!!

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