[center][b]No-Deprivation Spaghetti & Meatballs [/b] [/center]
I appreciate your concern, but I'm fine. Really, I'm not suffering at all.
Turning down your kindly offered free donut, not ordering dessert at the restaurant, subbing out the fries for broccoli, bringing my own snacks to the party, politely telling grandma I won't be having any apple pie... it's okay. I'm okay.
See, even though I've chosen to stay lean and eat healthfully, that doesn't mean I'm hurting or feeling deprived. I feel great actually. And the food I make taste really, really good, even better than most of the fattening stuff. It's true. I post a new recipe every week here or in my LiveSpill, then I move it over to the new HSM & Recipes section of our forums. Go check it out.
Still don't believe me? Okay, fine. Last night I had spaghetti and meatballs. It tasted amazing and I ate all I wanted. Thing is, the calories were lower and the carbs were virtually nonexistent. It was even packed with vegetables, which made me very full and satisfied.
Still don't believe me, huh? Okay, here's the recipe. Try it and tell me if you'll ever go to The Olive Garden again for a plate of their taste-bud shrinking, waist-expanding spaghetti.
[center]V-Life Spaghetti & Meatballs[/center]
2 pounds of extra-lean ground beef
1/4 cup of finely chopped Canadian bacon or ham
1 tablespoon pink sea salt
1 teaspoon red pepper flakes
Hefty sprinkles of dried oregano and parsley
1 zucchini, grated
1/4 cup almond flour, blanched
1/2 cup skim ricotta cheese
2 omega-3 whole eggs or 4 egg whites (your choice)
1 large spaghetti squash
For the "spaghetti," follow this recipe. Now let's make the meatballs.
Preheat your oven to a whopping 450 degrees.
Mix all the ingredients into a big bowl. Combine with your hands.
3. Form into golf ball-sized meatballs. You'll get around 30 of them.
Roast without turning for 15 to 20 minutes. Cut one in half to check for doneness.
Serve over spaghetti squash.
Eat. Feel full. Feel healthy. Feel absolutely zero deprivation.