The kids are more energetic now, but the oldest daughter was home from school today too. Unfortunately, my hibernating means I haven't had time to write the articles about what leaky gut is yet. But anyone waiting for something good...hopefully my articles will be done before I finish these 30 days:-)
Breakfast
Exotic Smoothie
Snacks
Herb meatballs
Lunch
Bacon-Apple Cannon Burgers with Cranberry Sauce
Snacks
Apple
Dinner
Spaghetti and meat sauce
Ingredients
Spaghetti
1 spaghetti squash
2 tbsp olive oil
¼ teaspoon sea salt
Pesto
1 liter lightly packed baby spinach
0.5 dl olive oil
2 cloves of garlic
a pinch of sea salt
Meat sauce
1 tbsp olive oil
400 gr minced beef
1 tbsp mixed dried herbs
½ tsp sea salt
1 dl black olives
Homemade pesto as above
Instructions
Set the oven to 220 degrees. Cut the spaghetti squash lengthwise. Remove the seeds. Place in ovenproof tray with the cut side down. Add 1 cm of water to the ovenproof tray. Put in the oven for about 60 minutes.
Then take out and scoop out with a fork. Salt and lightly oil the spaghetti before serving.
Place the baby spinach, olive oil, crushed garlic cloves and a pinch of salt in a blender. Blend until it looks like pesto. Done!
Fry the minced meat relatively hard, without burning it. Add the herbs and salt. Just before serving, add chopped olives and the homemade pesto. Enjoy!
Wow, can't believe I've missed spaghetti squash before. I've probably only had it a few times and I can't remember it being this good! The meat sauce has a grown-up taste, so it didn't really go well with the kids, unfortunately. Me and my husband thought this was a great alternative to the classic spaghetti and meat sauce.