Every Saturday, a nearby city holds their weekly Farmers Market.
And, like any other farmers marker, there is an abundance of local produce, fresh flowers, random tidbits, and if you lucky…
The green juice guys.
Despite what my husband believes, I only have somewhat of a minor (ok, maybe major) crush on this group of men selling fresh green juices out of their little organic looking booth.
(Group of men…Sounds classy.)
Rugged, mountain, green juicing men waking up early every saturday to juice a bunch of goodness to sell it to the local citizans. On top of everything, they are constantly promoting health, wellness, really good movies, and green living.
My guess it that they grow their own gardens, raise rescued and adopted adorable puppies, and eat tofu and rice bowls for date night dinners. 🙂
Not to mention, their beards are sexy.
Ok…You catch my drift.
And each week as I walk up to their booth, with my big pregnant grin, my husband stands far back with Boo admiring my ever so non-obvious crush as I ask…”I’ll have one really big juice please…”
My husband and I joke constantly about my crushes, and how I secretly am turned on by the thought of a man working a juicer…and by all means this is true. (Oh baby!)
But I love my husband, despite the fact that he wouldn’t know how to assemble, let alone take a part my juicer if his life depended on it. I still love him even if though he prefers little sleazies pizza or McDumps for dinner, and constantly asks for a side or ranch and tabasco with every meal. And even though his Jersey Shore look alike white shoe collection far exceeds more than you want to know, I still think he is sexy.
Bottom line, we all didn’t marry Green Juicing guys.
Our husbands (or spouses/partners/or even yourself) aren’t going to jump with excitement when we suggest a restaurant with vegan/vegetarian healthy options for date night.
And more often then not, we can only pull of tofu, bean, and veggie meals for so long before they go running for the nearest drive thru.
Which is why I have decided to start a series called Hubby Meals.
Unlike my meat loving hubby, I haven’t eaten red meat in over two years. I try to make most of our meals have a variety and balance, and I really try to limit the meat/animal products we consume on a daily/weekly basis. But there are nights where my husband does want meat, and I make it for him. I feel that if I make it homemade, and pack it with tons of nutrients, that he is better off than ordering a double double from In n’ Out.
(Even though he probably had that burger for lunch.. :/)
Despite our extremely different food preferences, it’s still my job to feed my family, and keep them running back to that freaky abnormally red headed guy named Ronald who wears too much red lipstick.
(Ya…I went there.)
Simple Turkey Meatballs over Spaghetti Squash
Adapted from: How Sweet it is
1 1/4 lb. organic ground turkey (I always buy straight from the butcher)
1 beaten egg
1/3 c. freshly grated parmesan cheese (plus 2-3 TB. more for topping)
1 piece of whole wheat bread pureed into bread crumbs (done in a food processor or blender) (or 1/3 c. breadcrumbs)
1/3 c. finely shredded carrot
1/3 c. finely shredded zucchini
1/3 c. finely chopped basil (plus 1-2 TB. more for topping)
1/3 c. finely chopped parsley (plus 1-2 TB. more for topping)
2-3 diced garlic cloves
1 tsp. salt
1/2 tsp. pepper
2 c. Marinara Sauce
1 TB. melted coconut oil or butter
1 large or 2 medium spaghetti squash, little olive oil, dash of salt and pepper
Directions: (for squash)
1. Preheat oven to 425 degrees. Wash and dry outside of squash and place on baking sheet. Place in oven (yes, without cutting) for 45-60 minutes, or until squash has become browned and squishy on the outside. Cut off ends of squash, then cut straight down the middle. Scoop out seeds and then using a fork, scrape out the inside of the squash. Place spaghetti strings in a large bowl and toss with a little salt and pepper, and olive oil if desired.
Directions: (for meatballs)
1.Pre-heat oven to 400 degrees. In a bowl combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic, and spices. Fold ingredients together with hands, but be careful not to overmix. Too much mixing can dry out your meatballs. Then set aside.
2. Next, get a casserole dish ready. It needs to be a larger one, something like 9×13. Brush down bottom and sides of dish with melted oil/butter. Pour marinara sauce into dish, and then grab your bowl of meat.
3. Roll your meatballs into about one inch thick balls and place evenly through out casserole dish.
Once all balls are in place, sprinkle with left over cheese and bake in the oven for about 20 minutes, or until meatballs are cooked all the way through.
4. Pour meatballs and sauce over spaghetti squash and top with remaining basil and parsley. If you want, you can feel free to add more sauce or cheese.
Using spaghetti squash in place of regular pasta is one of our favorite things to eat. It’s so light and soft, and doesn’t leave you filling like you have eating your weight in carbs.
It’s also a great way to get your kids to eat a vegetable, especially if they like spaghetti. You can go 50/50 with whole wheat pasta and spaghetti squash and they won’t even know the difference.
And if you make your husband delicious meals every once on a while, he’s bound to give other things a chance eventually… 🙂