You guys are fantastic, do you know that? There have been literally so many comments in the past few days that I just haven’t been able to answer them all! Plus, I have “life overload” right now. School work, internship applications, summer job applications (What?! There is still snow on the ground for crying out loud!), and lots of things to do when I’m home on the weekends…
Like going to basketball games. And working in the concession stand during varsity basketball games— Let me tell you: it’s crazy! My weekends also involve a lot of fun food stuff:
Look for a future post on this gluten-free bread sometime soon! My mom and dad cannot say enough good things about it, so I’ll just take their word that it’s amazing 🙂
This WIAW month however is not about bread. It’s about vegetables!
For starters, let’s talk about how amazing peas are.
Just a few fun facts that I found interesting regarding these lovely green seeds (Source):
- Peas are relatively high in protein compared to other vegetables (5.4 grams per serving).
- Two of the most popular types are sugar snap and snow peas.
- Peas have been around for a very long time. The oldest was found in a cave in Burma dating back 9750 years.
Here are a few of the ways that I have been enjoying this awesome vegetable lately:
Cooked Peas and Beef Pot Roast
I have been eating a lot of other vegetables as well, in the form of Chicken, Carrot and Yellow Squash Soup (with Coconut Oil)…
I can’t even remember the last time that I had spaghetti. It has probably been almost a year. With wheat allergies and grain sensitives, regular pasta is out. And with an allergy to tomatoes, traditional spaghetti sauce is also not an option. So, I had to get a little creative in the kitchen. It ended up turning out pretty tasty, despite the nontraditional colors!
Tomato and Grain-Free Spaghetti and Meat Sauce
Allergy-free, Tomato-Free, Grain/Gluten/Wheat-Free, Egg-Free, Milk-Free, Nut-Free, Low Carb, Paleo, GAPS Diet Friendly
- 2 cups spaghetti squash (cooked using the oven method)
- 1 cup grass-fed ground beef (cooked in beef broth)
- 2 cups broth (I used beef broth)
- 1 zucchini, peeled and sliced
- 1/2-2/3 cup squash, raw or cooked (I used butternut squash, but any kind would work)
- sea salt and other seasonings to taste (black pepper, Italian seasoning, garlic/onion powder, parsley, etc.)
- Prepare the spaghetti squash and ground beef.
- In a medium-sized pan add the broth, zucchini and squash puree. Bring to a boil and cook about 10 minutes or until zucchini is tender (cook longer if the squash is raw as well).
- Drain the vegetables and place in a food processor. Blend until well combined and smooth. Mix in the ground beef.
- In a serving bowl measure out the cooked spaghetti squash, then top with the meat sauce. Season with sea salt and any other desired seasonings. Enjoy!
Note: After baking the spaghetti squash I like to cook a single serving in more broth to make it tender and more flavorful!
So far this is as close as I have been able to come in replicating the taste of spaghetti and meat sauce with the restrictions that I have. I’ve heard that carrots can also be a great substitute for tomato in recipes, so I’ll have to try that out next.
I have to say though, that for those without food allergies, this probably seems like a pretty odd recipe. Some may even call it strange.
And now I must say farewell my blogging friends! I’m off to study some MIS vocabulary for an exam tomorrow. Wish me luck!
Do you ever get a “life overload”?
Have you eaten any peas lately? What fact surprised you the most about them?
What is your favorite Strange But Good combo for the week?