So I'm on Day 11 of the Whole 30, and am actually really enjoying it! I never expected to make it this far, but I am seeing results which is incredibly motivating to keep going, and not go back to the carb-loaded eating habits I was relying on before. NOW...that is not to say that I haven't missed chips, and ice cream, and bread (ohhhh....bread...), but I have just resisted the urges, and focused on food that I can have, and cooking new recipes, which I always enjoy.
Spaghetti is as close to a staple in our house as you can get. I really like to eat a wide variety of foods and lots of different meals, but the kids love spaghetti, and always eat it, so we have it about twice a month or so. But since jarred pasta sauce is loaded with sugar (something I didn't know until recently, and something I'd been feeding my family and eating regularly!), and I can't have pasta on Whole 30, I decided to make my own pasta sauce, and though I served the kids and Scott regular spaghetti noodles, I made zucchini noodles for myself. Today, I'm going to share with you my very easy recipe if you'd like to avoid the jarred sauce route for your family as well!
Here's What You'll Need for the Sauce:
4 tablespoons olive oil, divided
salt and pepper
pint of cherry tomatoes (preferably from farmer's market or your own garden!)
1 onion, diced
3 cloves of garlic, diced
|When I made this, I cooked my green pepper with my beef and mushrooms only because I forgot to add it with the onions and garlic! But I think it's better to be added earlier with the onions and garlic. :)|
|Don't mind Mickey there on the floor helping me with dinner :)|