Over the past few years, I’ve learned that eating only whole, real food is an amazing and satisfying way to eat.
Each and every piece of food that you are putting in your mouth is fresh, natural and amazingly flavorful.
I found that a lot of my old diet was filled in with grains and dairy out of convenience. Grain-based snack foods, cheese or yogurts, these items are so quick to grab from the pantry or fridge, but what you’re really doing is eating a food that will cause inflammation and weight gain for so-called convenience.
Real food can be as convenient as you make it.
Have hard boiled eggs in the fridge, have quality nuts stored in small bags, have egg muffins baked, have containers of prepared meat, have whole, ripe fruits, have sliced vegetables and a tasty homemade dip.
The biggest lesson that I’ve learned is that we decide which diet is convenient by the way that we shop and what we prepare in our kitchens.
There’s no validity behind the excuse that the SAD (Standard American Diet…AKA processed and toxic foods) is what we have to eat. That’s a cop-out. No one has a gun to your head, and no one had a gun to my head.
We decide what to put in our mouths, and what we put in our mouths determines our weight, our health and our overall feeling of well being.
Being lean, healthy and vibrant is easy when your diet is made up of whole, real foods.
Today I have an easy, wholesome dinner recipe for you that cooks in the slow cooker while you are off doing your thing all day. Nothing beats coming into the house when it’s filled with the smell of this sauce cooking! Especially after a long day at work 🙂
Serve over a pile of fresh zucchini noodles. Enjoy!
- 1 Tablespoon olive oil
- 6 cloves garlic, minced
- 1 yellow onion, chopped
- 1 fennel bulb, chopped
- 4 carrots, sliced
- 1 cup mushrooms, sliced
- ¼ cup chopped olives
- 2 (14.5 oz) cans diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 Tablespoons tomato paste
- ½ cup dry red wine (Cabernet works well)
- 2 Tablespoons Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon sweet paprika
- 1 pound ground beef
- 6 zucchinis
- ¼ cup fresh Italian parsley, chopped
- Coat the inside of your slow cooker with olive oil. Add the veggies, mushrooms, olives, tomatoes, tomato sauce, tomato paste, wine and the seasonings. Mix well.
- Add the ground beef on top of the veggie mixture, breaking it into chunks. Lightly press the beef down into the sauce, but be careful not to break up the chunks.
- Cook on low heat for 7 hours.
- Wash the zucchini, and do one of these methods for making noodles: 1) Use a vegetable peeler to create long, flat noodles. Stop when you get to the seedy middle part of the zucchini. Or 2) Use a spiral slicer to create noodles — see the video below to see how.
- Plate the zucchini noodles and top with warm beef spaghetti sauce. Sprinkle with chopped parsley. Enjoy!
If you haven’t made spaghetti zucchini noodles before, watch this video and I’ll show you two of the best spiral slicers to use…