Wow! I’m 1/3 of the way through this thing! 10 days ago, if you asked me if I was going to make it to 30, I would have growled at you and shoved a handful of kale into my maw. Today? That would be a resounding YES!! I am totally feeling great about the next 20 days.
Mind you, I was waaaay less productive today than I should have been. To be honest, I’ve got some sort of gnarly sinus thing going on. I won’t bore (or gross you out) with details, but I’m feeling pretty icky today, at least from the neck up. I broke down and took a couple of Tylenol this afternoon because my sinus headache was so dreadful.
But! I made some veggie “pancakes” and plantain tostadas to throw in the fridge for quick breakfast/lunch building. I also baked a couple of spaghetti squashes and made a big batch of Spaghetti Bolognese, so I’m good for lunch tomorrow at least. Lunch tends to be a meal where I want to slide back into my old sandwich-and-soup habits. Having things made ahead is such a big help to quash that feeling. I also washed every dish in the house, some of them twice. Yay.
Breakfast: Chicken breast cooked in ghee with seasoning, leftover mashed root veggies combined with an egg and made into a “hash” (it was really strange yet tasty), fresh cantaloupe (see my previous post on why eating the melon was a Big Deal)
Lunch: Turkey burger, veggie “pancake”, cantaloupe
Snack: handful of dried apricots (I know, I know. I was feeling faint and icky due to sinus pressure. Don’t judge me.)
Dinner: Spaghetti Squash and Bolognese sauce adapted from Practical Paleo. (recipe follows)
Feeling: hideous sinus inflammation and pain nonwithstanding, I’m doing well. A little tired today, but, again, I’m sick. Tomorrow I’d better feel better because I’ve got a shit-ton of stuff to get done. I’ll let you know how that goes (hint: it probably won’t).
Spaghetti Squash with Bolognese sauce- serves 3-4
(note: I made this with coconut milk, but if you tolerate dairy, I bet heavy cream would be way better)
1 medium Spaghetti Squash
2 tablespoons cooking fat of your choice (ghee, bacon fat, or lard recommended)
1 medium onion, diced
1 medium carrot, diced
1 celery stalk, diced
1 clove garlic, smooshed and chopped finely
1/2 tsp. black pepper
2 slices bacon (if you’re doing Whole 30, make sure that bacon is compliant!)-chopped
1/2# grass-fed ground beef
1/2# ground pork
(or, 1# ground beef)
1/2 cup coconut milk, or heavy cream, depending on your restrictions
3oz. tomato paste
1 cup marinara sauce (Costco’s Kirkland Marinara is Whole 30 compliant)
Parmesan/Romano/Asiago, if you eat dairy. If you do, you’re a lucky bastard. I miss cheese a great deal.
1. Preheat oven to 350. Poke squash with knife several time. Place it on the oven rack, with a pan below to catch any drips, and roast until it is soft and squashy (about 30 minutes). Remove from oven, cut in 1/2, scoop out seeds, and then use a fork to scoop out the strands of “spaghetti” inside. Compost the rind. Set aside until sauce is ready.
2. While squash is cooking, heat cooking fat in a large saute pan or skillet over medium heat. When fat is shimmering, add onions, carrots, and celery, and cook until onion is translucent. Add garlic and black pepper and cook for a couple more minutes.
3. Add bacon and cook until it starts to brown. Add ground meat and saute until browned through.
4. Add coconut milk/cream, tomato paste, and marinara. Turn heat to low, cover, and simmer for 20 minutes. Remove from heat and serve atop previously prepared squash.
It’s a delicious, family-friendly meal. Even the littlest kid in the house eats it. And he doesn’t eat a whole lot.
I hope your evening is relaxing and restful, lovelies. One more day until the weekend! Woot!