So you ditched that package of high-carb noodles from your pantry, now learn to love nature’s healthy noodles: spaghetti squash. If you haven’t yet tried spaghetti squash, then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the perfect fitness meal.

What you need
Serves 12

• 2 pounds lean, organic, grass-fed ground beef
• 1 pound lean, sweet turkey sausage
• 4 celery stalks, diced
• 1 yellow onion, diced
• 3 carrots, diced
• 3 omega-3, eggs
• 1/2 cup almond meal
• 2 Tablespoons dried oregano
• 1 teaspoon garlic powder
• dash of salt and pepper
• Optional: a handful of olives

For the Sauce:

• 14.5 oz can diced tomatoes
• 1 can tomato paste
• splash of white wine
• 2 cups fresh basil, chopped
• 6 garlic cloves, chopped
• dash of salt and pepper

For the Noodles:

• 1 spaghetti squash

Instructions

1. Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
2. Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball-sized meatballs.
3. Combine all of the sauce ingredients into a medium bowl and mix well.
4. Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
5. Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.

Nutrition
266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein

Pizza night is a downfall for many of my clients, but it doesn’t have to be! There are many low carb ways to cure your pizza craving, like with this Low Carb Meatball Pizza. The key is to cut out the grains, gluten and simple carbs by eliminating the traditional crust. In this recipe the crust is made from protein-rich eggs.

I personally believe that this recipe is perfect for any meal – breakfast, lunch or dinner! And the leftovers make a satisfying snack eaten cold right out of the fridge. Get creative and top your pizza with all of your favorite toppings, or stick with this recipe and get the added protein boost from the chicken meatballs.

Courtesy of RealHealthyRecipes.com

What You Need
Serves 4

• Olive oil spray
• 6 eggs
• ¼ cup milk
• One fourth teaspoon sea salt
• ¼ teaspoon black pepper
• One fourth cup pizza sauce
• ¼ cup goat cheese, crumbled
• One tomato, sliced
• 12 chicken meatballs, sliced in half
• ¼ cup fresh basil, sliced into ribbons

Instructions

1. Place a large oven-proof skillet over medium-high heat. Lightly grease with olive oil spray.
2. In a large bowl whisk together the eggs, milk, sea salt and black pepper until fully combined and frothy. Pour the egg mixture into the preheated skillet and reduce the heat to medium-low.
3. Do not disturb the eggs as the set. Occasionally lift the edges of the egg and tilt the pan to allow any runny eggs on top to pour under the firmer egg. The idea is to maintain a nice round shape like a pizza crust. Once the egg is set, remove from the heat.
4. Spread the pizza sauce over the top of the egg, as you would on a pizza. Top with the goat cheese, tomato, meatballs and fresh basil. Place the skillet in the oven under high broil for 2-4 minutes, until the meatballs are warmed and the cheese is melted. Serve and enjoy!

Nutrition
One serving equals: 187 calories, 13g fat, 3g carbohydrate, 2g fiber, and 17g protein.