24: Badier ‘Lazy Caveman’ Velji & MMA Champion Sally Krumdiack On Pediatric Diabetes And Obesity

24: Badier ‘Lazy Caveman’ Velji & MMA Champion Sally Krumdiack On Pediatric Diabetes And Obesity

Right-click to save audio file.

 

| Open Player in New Window


file size: 15.5mb

Welcome back for another fantabulous gab-fest episode of Low-Carb Conversations with Jimmy Moore and Friends!

Today, our hosts Jimmy Moore and Mindy Noxon Iannotti are joined by Paleo blogger Badier Velji and MMA athlete Sally Krumdiack. They discuss recent developments from First Lady Michelle Obama and in the op-ed pages discussing the battle against childhood obesity and a great recipe for low-carb spaghetti squash with meat sauce. So pull up a chair, grab a cup of coffee, and join us on the Virtual Porch for some great low-carb chin wagging!

LINKS MENTIONED IN EPISODE 24
– Support our sponsor: Skogg Kettlebell System
Badier Velji’s “The Lazy Caveman” blog
Badier Velji on Facebook
Sally Krumdiack on Wikipedia
Sally Krumdiack’s Core Personal Training web site
“Michelle Obama, Olive Garden, Red Lobster vow healthier kids’ meals”
“A Nation of Little Fatties”
– RELATED BLOG POST: “Don’t Give Me The Fruit And Vegetable Copout”

Spaghetti Squash With Meat Sauce Recipe:

Makes 2-3 normal servings

All ingredients are from Trader Joe’s, but any store will do.

Ingredients:

1 lb grass-fed ground beef

2 tbsp coconut oil

1 jar Tomatillo and Roasted Yellow Chili Salsa

3 tsp cumin

1/2 tsp black pepper

1/4 tsp salt

dash of oregano

1 spaghetti squash

Directions:

Poke a number of holes into the spaghetti squash with a fork to release pressure while cooking. Put the squash in the microwave for 15 minutes, rotating every 3.

At the same time, brown the ground beef on medium in a skillet with 3 tbsp of coconut oil. When the beef is halfway done, add the cumin, pepper, salt and oregano. Finish browning the beef, turn the heat to low, and add the jar of salsa. Let this simmer for an additional 5-10 minutes until it thickens.

When the spaghetti squash is done, remove it from the microwave (carefully, it will be hot). Slice off the end caps and cut in half length wise. With a fork, remove the seeds and fibers from the center. Again with a fork, scrape the remaining squash into a new container. Here, you can choose to continue cooking the squash in the microwave with additional oil for 15 more minutes, or pan fry it. The consistency should be soft with a slight crunch to it.

When done, the beef can be served on the bed of squash or mixed together, either hot or cold.

Comments are closed.