I never was a big meatballs and spaghetti type of girl, but when Ryan made these Lamb, Spinach and Feta Meatballs, I fell in love.
No spaghetti needed!
Lamb, Spinach and Feta Meatballs
3/4 lbs Ground Lamb
1/4 cup finely chopped Spinach
1/4 cup crumbled Feta
Salt and Pepper to taste
Preheat oven to 400 degrees.
Combine lamb, spinach, feta and salt and pepper. Divide and roll into balls.
Place the balls on a foil-lined baking sheet coated with olive oil.
Bake for 20 minutes.
Serve with a side salad and some garlic cream sauce.
I don’t really ever crave pasta, but there are some days when I WANT carbs even though my body really isn’t asking for them.
On those days I find that carb-like dishes (like cauliflower mash) always more than satisfy me. And since spaghetti squash are in season, they are the perfect food to curb my carb cravings.
If you crave pasta or just want carbs even though your body doesn’t really need them, Spaghetti Squash and Meat Sauce is a great way to satisfy those cravings!
Spaghetti Squash and Meat Sauce
Servings about 4
1 Medium Spaghetti Squash
1lb Grass-fed Ground Beef
1 can tomato sauce
1-2 clove garlic
1 tbsp Basil
1 tsp Oregano
Salt and Pepper to taste
1 tbsp Olive oil
Heat oven to 350.
Slice the Spaghetti Squash in half and scoop out the seeds. Drizzle with olive oil and add salt and pepper to taste.
Place on a baking sheet with cut side up.
The spaghetti squash will take anywhere from 30 minutes to 1 hour depending on the size.
Once the spaghetti squash is cooked, scoop out the inside with a fork to create long strands.
When the spaghetti squash is close to done, place the grass-fed ground beef in a skillet with a bit of oil.
Have the heat on high to start to brown the meat.
Add chopped garlic, spices and tomato sauce when meat has started to brown.
Cook on high another minute and then lower flame to low. Let simmer another 5-10 minutes at least.
When sauce is done, scoop on top of some spaghetti squash and serve with a sprinkle of raw milk or grass-fed cheddar.
And in case you occasionally crave dessert like I do, a great way to end the day is with a scoop of healthy ice cream.
Honestly never thought I would say “healthy” and “ice cream” in one sentence, but when the ice cream is made of bananas, it is actually healthy.
I’ve been loving the Yonanas and tried out a Banana Pistachio Ice Cream last night, using a pistachio nut butter made by Ingr-EAT-ients.
Pistachio Ice Cream
Servings about 2
2 frozen bananas cut into pieces
5 tbsp of pistachio butter (not frozen just refrigerated)
Let the bananas defrost for a minute.
Turn on the Yonanas and place a piece of banana in the machine followed by a tablespoon of nut butter and another piece of banana. Keep alternating till all ingredients are used.
Then give it a quick stir and serve.
(Sorry Jodie…I tried to make it look good, but I’m definitely no food photographer!)
Anyway, a great dinner and dessert that felt like a treat and was exactly what I needed!
What are your favorite recipes when you’re craving a treat?
As you’ve probably all now noticed…Ryan does a lot of the cooking. And he is superb at it (follows in his father’s footsteps…Yea…Just a little sucking up…)
You’ve also probably noticed…I’m obsessed with cauliflower! (Getting sick of me repeating that, huh?)
Combine those two things and you are bound to end up with one great meal! Which Ryan did indeed do this past weekend. He created the LOW CARB SHEPARD’S PIE!
If you double the recipe, you could easily make this dish tonight and have dinner or lunch for almost the rest of the week!
Casseroles like this are great if you don’t have the time to cook or simply don’t enjoy cooking each and every night.
I have lots of clients complain that eating well is so hard because they have to cook when they get home and are exhausted from a long day of work. But when you make a meal like this Shepard’s Pie on a Sunday or Monday, you end up with HEALTHY leftovers you can easily reheat when you get home late, tired and drained from work!
Healthy eating doesn’t have to be difficult or even extremely time-consuming. You just need to plan ahead a little.
So here is a great recipe to use when meal prepping for this week!
Low Carb Shepard’s Pie
1lbs grass-fed ground beef
1/2 head cauliflower
2 tbsp pasture butter
2 oz Grass-fed Cheddar Cheese
1/4 cup beef broth
Spices (Cumin, garlic) and Salt and Pepper to taste
Steam cauliflower in water until softened a bit. While cauliflower is steaming, heat a little oil in a skillet on medium-high heat.
Add beef and broth to skillet. Cook allowing the broth to reduce and the beef to brown.
Take steamed cauliflower and add to food processor with butter and egg.
Turn the broiler on your oven on low.
Once broth has reduced and beef is basically cooked through, add to a casserole dish. Place beef on bottom and then scoop cauliflower mash on top. Place in the oven under the broiler and allow the cauliflower mash to brown slightly.
Remove from oven and top with sliced/grated cheese and place back under broiler. Allow cheese to slightly brown and crisp up.
Then scoop out the shepard’s pie and enjoy! You can easily refrigerate the leftovers as the recipe above makes about 4 servings (although if you are Ryan and I on a Saturday afternoon after a morning fast and workout, you will eat the entire thing).
P.S. Posted this one for you *la. Just another meathead you are following on IG for meal prep ideas! 😛