It is officially Day 8 of the 21-Day Sugar Detox! The first few days were a little rough and I felt like I could never quite get satisfied or full with anything I ate. I was also exhausted and had a bit of a headache. But I’ve been feeling a lot better now. I never thought I really ate that much sugar since starting the Paleo diet, but I was relying heavily on fruits for breakfast and snacks and ate a lot of sweet potatoes. It’s been good to start to limit those cravings and dependency.
Going out to eat is a little more difficult but I’ve managed to find 21DSD friendly foods and stick with the diet. Today for breakfast I had an omelet with mushrooms, roasted red peppers, kale and avocado with bacon on the side, for lunch I had leftover tilapia, Brussels sprouts, roasted carrots and rutabaga and for a snack I had a green smoothie with spinach, green-tipped banana, pumpkin, almond butter, cinnamon and coconut water (sounds kind of strange but it’s really tasty and keeps me full).
My 22nd day (when the detox is over) is our good friend’s wedding. I already told Joe to watch out…one glass a wine and a piece of cake (if it looks worth it) after 3 weeks of no sugar or alcohol and I’ll be done for the night! 
For Easter I’ll probably be on my own (not a big ham person and my family is ordering fried chicken…) so I’m planning on cooking some salmon, asparagus and probably rutabaga again. I’m not big into “traditional” holiday foods most of the time anyways. How are you making your Easter Paleo-friendly?
I hadn’t had spaghetti squash in a while and wanted to come up with a new meat sauce recipe last week. The fire-roasted tomatoes are crucial and the fresh basil adds a lot of great flavor. I wouldn’t skimp out on either of these ingredients. You could add other veggies like green or red peppers to switch it up a bit.
Spaghetti Squash with Fire-Roasted Tomato Sauce
Print recipe
| Serves | 4 |
| Cook time | 1 hour |
| Dietary | Gluten Free |
| Meal type | Main Dish |
Ingredients
- 1 spaghetti squash
- 1lb ground beef
- 4 small zucchini (chopped)
- 1 garlic clove (minced)
- 1 green onion (chopped)
- 28oz canned fire-roasted tomatoes
- Italian seasoning
- Paprika
- Fresh basil (chopped)
- Salt and pepper
Directions
| Step 1 | |
| Pre-heat oven to 400 degrees F. Cut spaghetti squash in half and remove the seeds. Put cut side down in a glass baking dish and roast about 45 minutes until soft. Once cool enough to handle, scrap the insides with a fork to create spaghetti strands. You can do this ahead of time and reheat when you make the sauce. | |
| Step 2 | |
| For the sauce, heat a large pan over medium-high heat and add ground beef. When almost done, add in zucchini, garlic and green onion and cook until veggies are soft 5-10 minutes. | |
| Step 3 | |
| Add in fire-roasted tomatoes and seasonings. Bring to a boil and let simmer uncovered for 10 minutes. | |
| Step 4 | |
| Serve sauce on top of spaghetti squash and enjoy! | |