Seriously though, it's been about a week and a day since I've started the Paleo 30 day challenge, and I feel amazing. I know that after these 30 days are up, I may do another 30 or 60, but I can already tell what kind of modifications I'll be making when the "challenge" portion is over. I know I'll re-incorporate high quality dairy in the end--I just don't think I see a long term problem for me personally with adding in organic cheese, russian or greek yogurt, etc. I can also see myself being able to go out for a giant Mexican meal once in awhile and enjoying it sensibly, but for now, my body is thanking me loud and clear for laying off my old habit of beans, beans, beans, cheese, rice, tortillas...followed up with pasta and pasta and pasta. Gross.
Anyway, here's a favorite we made last week that's been good for several days of leftovers for hubby and myself.
Garlic Meatballs in organic Tomato Sauce with Spaghetti Squash:
Check out my little suckers sitting there waiting to stew in the crock pot all day!
1 pound grass-fed organic beef from Trader Joe's (6.49 a pound!)
3 (okay, maybe a little more, but I don't want to scare people) cloves of crushed garlic
1 1/2 tablespoon Worcester sauce
A few heavy sprinkles of Hungarian Paprika
Kosher Salt & pepper to taste
Juice of maybe half a small lemon...old trick I saw my grandma always use
I balled them up into the small size you see above and lined them up in the crock pot. Then.......
I topped it with a sauce I was simmering--
1 can Trader Joe's tomato marinara sauce (Paleo enough)
1/3 of a white onion (I imagine any kind is ok)
1 clove garlic
A dash, to taste, of red chili flakes
A dash of red wine I happened to have open
A dash of Thyme
Kosher Salt & Pepper
I simmered for probably 20 minutes just to get all of the flavors mixing in, and then topped the meatballs in the crockpot, while adding another liberal dash of red wine.
Finally... Dinner! And then, lunch and lunch and lunch. My hubby got to add Parmesan cheese to his, but I went all hard core paleo and skipped the dairy:
Isn't it glorious? For the Spaghetti Squash, I just cut it in half, scooped out the seeds and visible fibers, drizzled some olive oil, salt, pepper, and popped it on a baking sheet in the oven. I do it on top of a sheet of aluminum foil and cut side down, though you will see it both ways if you google a recipe. I pop it in there on 350 for about 45 minutes before I take it out, scoop out the "noodles" with a fork, and top it with whatever we have around.
This is seriously such a good low carb trick that I feel like calling it a "low carb trick" cheapens it. It's so healthy for you, so filling and satisfying, I dare anyone to say they feel better an hour later after eating a bowl of pasta noodles instead.