Whole 30 secret veggie “red sauce”

If you’re like me and could eat marinara out of the jar with a spoon, this recipe is for you! (And we should be friends.) The biggest heart break the past few months while trying to clean my diet up has been learning about how much added sugar is in my beloved “red sauce.” Such a friggin’ bummer. That might have been one of the scariest parts of starting Whole 30. (I’m gonna stop saying I’m doing Whole 30. Let be honest. I cheated and we weren’t even doing 30 days to begin with. Oh, well. Maybe someday.)

Anyways, spaghetti squash is one of my favorite healthy go-tos for dinner so I knew I’d need to find a way to make my own sauce. I’m no serious cook. I try, but I fail. A lot. However, this dish was a winner! So here ya go!

Ingredients:

2 small spaghetti squash

1 yellow summer squash

1 zucchini

1lb ground meat

1 28oz can of crushed tomatoes in puree

1 teaspoon of oregano

2 tablespoons of minced basil

1 table spoon of ghee

1 table spoon of olive oil

A pinch of salt and pepper

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  • Preheat the oven to 400*. Cut the spaghetti squash in half length-wise. Scoop out the seeds. Drizzle with olive oil and sprinkle salt and pepper on before putting them in the oven.

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  • Brown the ground beef and remove from skillet when done.

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  • Cut the zucchini and yellow squash into quarters. Sautee in ghee.

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  • When the squash are fork tender, add the ground beef back to the skillet. Add the crushed tomatoes, oregano and basil. Allow to simmer.

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  • Use a fork to scoop out the “strands” of spaghetti squash.

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  • Top with the secret veggie red sauce and enjoy!

 

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To be honest, Whole 30 has been kind of a sh*t show. Read: I’ve cheated a lot. I’m weak. I’m still like 95%, but still, I missed the whole point of it. I did it to support Christina, and I’m still doing it but she knows I’m just a liar. I feel so bad.

I’ve been in a major funk for almost a week and am just snapping out of it today. It’s been super warm in Boston and thats been good for ice cream business…good stuff. So, I finally declare my funk OVER. Now that I’m not in a total b*tchy mood,  I need to set some goals for next week. Goal 1: exercise. I’ve been working a lot of nights and had some family obligations last week that I let take priority. Next week I need to make exercise my priority since I know it makes me feel better and is so important. Hoping to get some running/lifting in this weekend. Goal 2: get out of bed in the morning. I have been a serious snoozer this week and it’s awful. I think I need to buy one of those alarm clocks that you need to chase around your bedroom or the one thats a mat you have to step on so you need to get out of bed to turn it off.

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Anyways, I was looking through my phone before getting this post up and I realized I’ve taken so many photos to put on here but just haven’t gotten to it. So I’ll share them now!

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another day, another buch

 

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I went into Whole 30 and didn’t have coffee the first week. I had a long drive last week and treated myself to two coffees with coconut milk. Wish Starbucks would carry almond milk! Soon? We can only hope.

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Puns are amazing.

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I’m just gonna leave this here. You’re welcome.

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I’m back on the smoothie train and I’m obsessed! This one had 1 cup of frozen fruit, 1 cup of almond milk, 1 banana, and a big ‘ol handful of spinach. Yummmm!

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Breakfast these days. Sauteed greens with garlic, bacon, and fried eggs with hot sauce.
IMG_8152.JPGA creepy selfie I sent to my sister Kerry. She sent me a few pictures asking what to wear to work one day so I sent her back this one asking if I looked professional. (No, I do not.)

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My snack yesterday afternoon. Mango and an RXBar. This was my first bar and I’m obsessed!

 

Check back this weekend for an easy Whole 30 recipe I’ve eaten almost everyday this week. Happy Friday! 🙂