So after being plagued by seasonal allergies all day, the last thing on my mind was a blog post. That is why this is coming at you late.
For breakfast I returned to apple pie oatmeal. I added one and a half cups of almond milk and no water this time and it made it nice and creamy and thick.
For lunch I made a makeshift taco salad out of yesterday’s leftover lentil and cauliflower taco filling. I served the mixture over a handful of spinach and arugula mix and topped off with feta, tomato and half an avocado.
For dinner I made turkey meatballs using ground oats instead of bread crumbs and loads of Italian seasoning. I tossed them with leftover pizza sauce seasoned up with more Italian seasoning and a bay leaf. Who can have meatballs without spaghetti, right? If you are watching your carbs or going gluten free, spaghetti squash is a great alternative to pasta. I roasted the squash in the oven with a little olive oil and salt and pepper, scrapped out the inside with a fork so it resembled strings and dumped the meatballs and sauce right into the skin! Top off with a little Parmesan and ta-da! You got a fancy, gluten free spaghetti and meatballs.