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No Bread Curry Meatballs over Spaghetti Squash

Time to get Curried Away
Making delicious noms without heavy carbs

So I am the biggest fat-ass in a petite person's body and I have the appetite of a child.  I'm hungry every four hours and if I don't get to eat, "God, help you," because I will become super hangry. If this has or will ever happen to you, I apologize now.  Basically, I just love to eat rich and savory dishes -all the time .  

Now, this sort of preference in meals makes it very hard to cut back on 'what is making me start to loose my 20-year old metabolism' and still enjoying my food in all of its glory of being rich and delicious. Nonetheless, I still try to have my cake and eat it too.

That's why I've been trying to create dishes that are still rich and filling, yet don't have processed complex carbs such as traditional sliced bread or pastas.  So I hope you guys enjoy the latest nom diary from my kitchen of throwing stuff together. 

| what you will need :

raw chopped meat
spaghetti squash
mushrooms
brussel sprouts
sweet peas
green onion
organic oats
brown rice flour
whole wheat panko 
coconut milk
can of coconut milk
minced 1/2 of a white onion
yellow curry powder
worcestershire sauce
onion powder
garlic powder 
sea salt
ground mustard
ground allspice
ground nutmeg
celery seed
butter
olive oil 



| GATHER all ingredients and soak a cup and a half of oats in the regular coconut milk in a bowl.


| SAUTÉ half the minced onion and slice the spaghetti squash into halves, slather them with olive oil, minced garlic, salt & pepper and bake in the oven at 350 degrees until the edges are extra golden. 

| PLACE the meat in a large bowl and begin layering the ingredients once the oats are completely soaked.

| ADD the oats, cooked onion, worcestershire sauce, a dash of panko, a healthy amount of curry powder, onion and garlic powder, a  good heavy dash of nutmeg, allspice, celery seed, and a few dashes of ground mustard, salt and pepper. 

| PAN sauté meatballs till the outsides are browned and then place on an oiled baking sheet with the oven preheated to 350 degrees and bake.

| PREP the brussels, mushrooms, and onion -then begin sauteéing the onion in butter.

| AFTER the onions are browned in butter mix in flour and then add the can of coconut milk and begin gently beating.   In an additional pot begin caramelizing the brussels with better and garlic.

| SLOWLY add in seasoning. Curry powder, onion powder, garlic powder, salt, pepper, and smoked paprika.  Add, taste, add, taste, and repeat. Then add the mushrooms and sweet peas.

| PULL the spaghetti squash out of the oven once it looks like this.


| FORK the squash -gently take a fork and drag forward and the squash will pull out easily and appear like spaghetti. Don't forget to pull the meatballs from the oven!

| FINISH the sauce off with fresh chives, a dash of paprika, and and extra salt to your desire.

| LAYER in the brussels and the squash, then top it with the sauce, meatballs and a touch more sauce & ENJOY!  


|   F O L L O W   M E   O N  :


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