This morning was a breakfast on the go! A banana and an egg.
For lunch I had an organic spinach salad with raspberries, mango, sliced almonds, and my favorite lemon olive oil from Copperopolis Olive Oil Company.
I have not found a tastier olive oil than the one I bought on vacation one time in Copperopolis, now I always order it from copperopolisoliveoilcompany.com!
For dinner I made spaghetti and meatballs paleo style!
For the meatballs I used:
1lb organic ground beef
2 small yellow onions
5 cloves of garlic
2 tbs worsterchire sauce
1/2 tbs buffalo sauce (like franks red sauce)
1 tbs salt
1 tbs pepper
1/2 tbs thyme
1/2 tbs oregano
6 basil leaves
First, I preheated the oven to 400 crushed the garlic with my favorite kitchen tool, the garlic press. If you do not have one, you need one!
The basil leaves I picked fresh from my out plant.
Next I put all of the ingredient in a bowl and combined them into one inch balls.
Then I cooked the meatballs for 18 minutes, until they seemed thoroughly cooked. While they were in the oven I prepared the spaghetti squash by cutting it in half vertically and scooping out the seeds. Next I boiled both halves in water for 20 minutes. Afterwards I drained the water and shredded the squash with a fork. What is unique about this squash is that it naturally forms into what looks like pieces of spaghetti. Becareful while doing this because the squash holds heat for quite some time. Next I put all of the spaghetti in the strainer and squeezed out the excess water.
Finally I simmered the spagetti sauce and added the meatballs. For my sauce I used Raley's garlic and herb and doctored it up with a can of tomato sauce, 1 tbs thyme, 1 tbs oregano, 3 torn basil leaves, 1 tbs cayenne pepper (if you like it less spicy use a 1/2 tbs) and salt and pepper to taste. Once the sauce tasted yummy I topped a scoop of spaghetti squash with the sauce and enjoyed it with a salad.
What a wonderful meal, I am so blessed!