Fri, 23 September 2011
Welcome back for another great episode of Low-Carb Conversations With Jimmy Moore and Friends!
Today Jimmy and Mindy are joined by Paleo blogger Badier Velji and MMA athlete Sally Krumdiack. They talk about recent developments in the battle against Childhood Obesity and a great recipe for spaghetti squash with meat sauce. So go grab a cup of coffe, pull up a chair and join us on the Virtual Porch for some great low-carb chin wagging!
LINKS MENTIONED IN EPISODE 24
Makes 2-3 normal servings or 1 post-WOD serving
All ingredients are from Trader Joe’s, but any store will do
1 lb grass-fed ground beef
2 tbsp coconut oil (not from TJs, but you can find it at Whole Foods or onlinehere
1 jar Tomatillo and Roasted Yellow Chili Salsa
3 tsp cumin
1/2 tsp black pepper
1/4 tsp salt
dash of oregano
1 spaghetti squash
Poke a number of holes into the spaghetti squash with a fork to release pressure while cooking. Put the squash in the microwave for 15 minutes, rotating every 3.
At the same time, brown the ground beef on medium in a skillet with 3 tbsp of coconut oil. When the beef is halfway done, add the cumin, pepper, salt and oregano. Finish browning the beef, turn the heat to low, and add the jar of salsa. Let this simmer for an additional 5-10 minutes until it thickens.
When the spaghetti squash is done, remove it from the microwave (carefully, it will be hot). Slice off the end caps and cut in half length wise. With a fork, remove the seeds and fibers from the center. Again with a fork, scrape the remaining squash into a new container. Here, you can choose to continue cooking the squash in the microwave with additional oil for 15 more minutes, or pan fry it. The consistency should be soft with a slight crunch to it.
When done, the beef can be served on the bed of squash or mixed together, either hot or cold.