Day 6: Feeling good in the kitchen

So I know I've been kind of obnoxious about my sugar cravings and blah blah blah. So today I'm getting back to what I do best: Cooking! (Oh and I made it through Day 2 with no sugar...go me!)

This morning I has some free time before heading to work, so I dug through the cabinets and thew together dinner in the crock-pot. I always have various types of canned tomatoes (puree, paste, diced) so when I saw a can of fire roasted diced tomatoes and tomato paste in the cabinet I thought, "Spaghetti!"
I don't think this counts as a recipe since spaghetti is too easy to make but I'll include it anyways in case someone really doesn't know how to make any type of spaghetti sauce...which is a little crazy.

Whatever you have in the cabinet Spaghetti
1 lbs grass fed ground beef
1 large can of fire roasted tomatoes (or tomato puree or regular diced tomatoes..just not tomato sauce because they usually have sugar and other processed ingredients in it)

1 small can tomato paste
14 oz of broth (I made my own chicken bone broth a few weeks ago and still have it in my freezer so I used that)
                                                1 tsp red pepper flakes
                                                1 Tbl oregino
                                                1 Tbl. basil
                                                1/2 Tbl. garlic powder
                                                1/4 Tbl. onion powder

*all measurements are made up, as I just toss in what looks like a good amount...but this should be about close for anyone who needs more specific measurements)

Throw it all in the crock-pot and set on low until you are ready for dinner.

Pet Peeve: Recipes that say you should cook something in the crock-pot for like 6 hours...who only works for 6 hours!!!???? I always cook everything in the pot on low for about 10 hours because that's how long it takes me to get to work, work all day, and drive home from work. It seems to never really be a problem...except that one time...

Roasted Brussels Sprouts

I don't want to hear any "I don't like Brussels sprouts!" You just haven't eaten my sprouts! I quarter mine (Don't throw away the leaves that come loose, that's the best part!) I actually try to pull off a bunch of leaves while I'm cutting them. I toss them all in a roasting pan (leaves and all) and drizzle them with Olive Oil and sprinkle with salt. Roast them in the oven at 400 degrees until they are brown and delicious! I usually stir them after 10-15 mins to get them to crisp up on multiple sides. Seriously, people give Brussels Sprouts a bad wrap but they are delicious. On a side note, do you know it's Brussels sprouts (with an "s" at the end)? No "s"= not spelled correctly. I checked the package to make sure... I don't believe you squiggly red line under my word!

Breakfast: Quiche again! A little salmon, 1/4 acorn squash left over from last night and Jello again.
Lunch: Canned Salmon (mixed with olive oil and southwestern spice mix I picked up at the store the other day) an avocado, baby carrots and half a cucumber.
Dinner: Spaghetti squash and sauce with roasted sprouts.