This post brought to you by Boar’s Head. All opinions are 100% mine.
I’m sure you can imagine that over the last four years we’ve been concerned about our heart health. So when Boar’s Head announced their Boar’s Head heart-healthy deli meats, I thought I’d give it a look-see.
With Ryan’s already compromised heart, I want to make sure he’s eating food that won’t give him further problems in the future, let alone the rest of us. Boar’s Head now makes meats that are lower in sodium and cholesterol-inducing fats.
Henry and I ARE eating deli meat in conjunction with our paleo diet even though some others don’t. I’ve taken to eating a deli meat lettuce wrap or eating it plain with some sides. With seasonings like Maple glazed, Blazing Buffalo, Cracked Peppermill Smoked, and Lemon Pepper Roasted, it’s easy to keep the menu interesting.
In looking over the Boar’s Head website, there’s one recipe in particular I’m curious to try called Ovengold Turkey Spaghetti Squash Tumble. I love spaghetti squash and this is one more way to get it into my mouth!
To make it, you will need:
1 small spaghetti squash
1 tbsp olive oil
1 large garlic clove, crushed
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
¼ cup frozen peas, thawed and drained
¼ cup tomatoes, diced
5 oz. Ovengold Turkey, diced
Boar’s Head Parmigiano-Reggiano to taste
Directions:
1. Cut the squash in half lengthwise. Cut the halves into equal pieces
2. Place the squash in a steamer basket in a Dutch oven with water and cook on high to steam until fork tender (15-20 minutes). {My note: you can also steam it in a large pot on the stovetop}
3. Using a fork, remove the squash strands from the shell, set aside.
4. Heat the oil in a medium non-stick skillet over medium heat.
5. Add the garlic, basil, parsley, and squash; toss lightly to coat.
6. Add the peas, tomatoes, and turkey. Lightly sprinkle with parmesan cheese.
