Tomato sauce | A Happy Lass

While in Maine last week, I was so stoked to find out that Mike’s mom, Bonnie, has turned to the Nutritarian side! I try not to label the diet things because everyone has their own way and “certain knowledge,” but the word nutritarian covers a lot of basis. It basically means that we will eat anything that gives our body the largest amount of nutrients. This means that a person has to figure out what they don’t tolerate and then what makes them feel incredible.

Anyway, Bonnie is an amazing cook and I was so excited by everything she made for us. Most of it followed my rules so I could afford the random blueberry pie slice and blueberry muffin here or there without feeling like crap.

So on to the recipe! Bonnie adapted this recipe from the amazing post by Dance While You Cook: Kick Ass Lasagna.

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Yesterday I forgot to say Happy Halloween, so….HAPPY HALLOWEEN! I hope you all got lots of awesomely dressed trick-or-treaters. We got one (Darth Vader) and he looked very confused when we gave him dried fruit leathers. Haha.

Also, today I am on my way to my first ever business trip! Me and the three coworkers are headed down to Orlando, FL for 4 days for a conference on health, wellness, and leadership. I’m actually kind of excited 🙂

On a totally different note, here’s the post for today:

This recipe is grain-free, sugar-free, and dairy-free. Sounds disgusting right? WRONG. I had heard rumor of the awesomeness of Spaghetti Squash but this was my first experiment with the pretty yellow gourd. I decided, since it’s already in the name, to make Spaghetti and sub the noodles for squash.

Mike and I were a little wary but jeez it’s good! A little time-consuming because the squash has to be cooked for a while but other than that it’s super easy.

Ingredients (makes 3 servings):

1 spaghetti squash

1 can crushed tomatoes/tomato sauce

1 lb ground beef (grass-fed) or organic ground turkey/chicken

2 cloves garlic

2 Tbsp butter

salt and pepper

Instructions:

Cut the squash in half and cook at 450°F (230°C) for 45 minutes. While it’s cooking, simmer the tomato sauce, beef/poultry, and garlic.