1 cup frozen blueberries or berries of your choice
Instructions
Blend eggs, stevia, whey protein and spaghetti squash until smooth. Pour mixture into a baking dish and top with blueberries. Bake in a 350F oven for 40 minutes or until top is golden brown. Cool for about 25 minutes.
¼ cup fresh parsley, chopped (or 1-2 tablespoon dried parsley)
1 cup sliced fresh mushrooms, set aside
Instructions
Place onions and garlic in the bottom of the crockpot. If using the leanest ground meat simply unwrap and place frozen in crockpot. If you are using less lean meat, then you'll need to brown it first to render out the fat.
Place chopped veggies (except mushrooms) over the beef. Pour undrained diced tomatoes over veggies and frozen beef. In a small bowl, mix tomato paste with spices. Pour spiced tomato paste into crockpot.
Cover and cook on low 8-10 hours. In the last hour or so, break up the beef with a spoon and mix well. Stir in mushrooms. Cover and complete cooking.
Serve over hot spaghetti squash.
Phase 2 Variation: Add 2 teaspoons oregano
Phase 3 Variation: Add oregano + ½ teaspoon thyme + ½ teaspoon salt (add salt just before serving)
