Hi Friends! Last week, I participated in a Blog Swap, hosted by the lovely AJ of Confessions of a Fat Girl. The point of a blog swap is to put yourself in another blogger’s shoes, by writing a post you may not usually write. I was assigned red lips over at my friend Chris’ blog, What I Run Into, and I assigned my friend Jess, of Nummy for my Tummy, a low-carb recipe. How DELICIOUS does Spaghetti Squash Carbonara sound?! Jess has lost an incredible 175 pounds, and I can’t wait to dig through her site for more amazing recipes (For example? she just posted a sauerkraut recipe I have to try!). Follow Jess on Twitter here, Facebook here, and Instagram here. Enjoy!
Hi everyone! I’m Jess aka Nummy For My Tummy; I share simple, quick and inexpensive gluten-free meals and sometimes “Paleo”. Today I’m incredibly honored to guest post for Double Chin Diary. As someone who has been struggling with weight loss my entire life, I quickly fell in love (yes love) with Alyssa and April’s blog.
I feel like I’ve been dieting my entire life. Even when I say I’m just eating “clean and healthy” the reality is that I’m on a yet another diet. Ugh!
Even after a 175lb+ weight loss I still have a few pounds left and find I’ll always be a work in progress. Feelin’ me? If you’re reading this I’m sure you do 😉
Now, let’s get down to business.
I’ve never been a traditional breakfast kinda gal. Steak & eggs over sugary donuts any day. Today I’m sharing one of my favorite breakfasts; Spaghetti Squash Carbonara. You read that right…BREAKFAST. This is a low carb meal that has just enough protein and fat to carry me through my mornings. Of course this can be eaten any time of day, but when you start changing your idea of what breakfast should be, it will open up a world of options for you.
- · 2 eggs
- · 1/4 c coconut milk (or milk of choice)
- · 1/2 tsp. garlic salt
- · 1/2 tsp. black pepper, ground
- · 4 c. spaghetti squash, cooked
- · 3/4 c. sweet onion, diced
- · 4 strips cooked bacon, diced
- · 1/4 c. nutritional yeast (or grated parmesan)
- In a small bowl, whisk eggs, milk, pepper and garlic salt, set aside
- Heat a large skillet and add diced bacon, cooking until almost crisp
- Add onion to the bacon and stir until onion is translucent
- Spoon mixture into a bowl and set aside, leaving grease
- Using the same large skillet, over medium-high heat, add spaghetti squash until heated and coated with the bacon grease
- Turn heat off and slowly add the egg mixture to the squash, constantly tossing
- Add the bacon and onion mixture to the coated squash
- Stir in nutritional yeast (or parmesan)
NOTE: The “sauce” may start off a bit watery before you stir in the nutritional yeast or parmesan, but once added it will absorb and make it slightly thicker. Nutritional Yeast can be found and your local Whole Foods or similar market in your area and is used as a gluten-free and vegan cheese alternative.