1 meal, 2 different ways.

Hey guys! I hope everyone is doing great!

As I had mentioned, we are trying to cut back on the junk. I have recently cut out grains and wheat, most dairy, and all added sugar. I know that drastic a change wouldn’t fly with the fam bam, but I am secretly cutting back where I can with them.

This recipe was waaaaay better than I had expected it to turn out, as I am still nervous about using wheat alternatives in cooking:

 

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Flavorgod seasonings are AMAZING!

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I added the following to a large mixing bowl:

1 lb sweet chicken sausage, 1 lb ground beef, 1/4 C chopped carrots, 1/2 C onions, 2 eggs, 1/4 cup almond meal, 2T coconut flour, and a few hefty shakes of Flavorgod.

Mix everything together with your hands, (there’s really no other way).

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Form the balls, and brown them. I can actually brown meat in my new crockpot– mind blown!

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Remove the meatballs from the pot, set aside.

Look at those little meaty bites of heaven.IMG_1735

Here is the spaghetti squash, washed, cut in 1/2 and don’t forget to clean out the seeds.

I added the squash pulp side down (is that the right way to say it?) Then put the meatballs back in, added an entire can of tomato sauce, and a can of diced tomatoes. I used Rao’s Marinara because the ingredients are super simple and there is no added sugar.

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Cook on low 5-6 hours. About 30 minutes before we ate I boiled the pasta, and threw some garlic bread into the oven for the boys, and boom, Dinner!IMG_1749

The family didn’t know, but their pasta was gluten free. Bwahahaha!

The Verdict:

This recipe took me much longer to prep than I expected, but it was so tasty and totally worth it. Not one for the weeknight rotation, but a great Sunday meal option where you can prep it in the morning, do your thang, and come home to a bomb, comforting meal.

If you make it, let me know what you think!

Until next time,

Betsy

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