There’s nothing better than home-made meatballs. Instead of pairing them with pasta and boring red sauce, get creative and make this easy dish. Since pictures are worth a thousand words, follow the picture sequence to see the steps to follow. See below for a list of ingredients and specific steps to follow.

Here’s what you’ll need: (FOR MEATBALLS)

2 lb. grass-fed beef
1 cup of ground hazelnut meal
2 eggs
2 tbsp. butter
6 FRESH garlic cloves minced
dash of crushed red pepper and Bosari meat seasoning
1 cup of organic chicken broth

DIRECTIONS: ( WHILE YOU ARE PREPPING MEATBALLS, PREHEAT OVEN TO 450 AND CUT THE SPAGHETTI SQUASH IN HALF. PLACE FACE DOWN ON COOKIE SHEET WITH A LITTLE SAFFLOWER OIL ON THE PAN. BAKE FOR 20-25 MIN.)
In one large bowl, mix in all of the ingredients except butter. Melt the butter in a pan. Form round balls with the meatball mixture and add to the pan of melted butter. Brown both side of the meatballs. After they are browned, add one cup of chicken broth and let it simmer with the meatballs for 5- 10 minutes. AFTER THEY ARE COOKED, AND THE SQUASH IS FINISHED BAKING, TURN THE OVEN ON, BUT PLACE THE MEATBALLS IN THE OVEN TO KEEP WARM AND CONTINUE BAKING

Here’s what you’ll need for the (squash/sauce)

1 spaghetti squash
1 can dice organic tom.
1 can organic pinto beans
1 cup white wine
1 cup organic chicken broth
2 cups organic arugula
1/2 chopped red onion
1/4 cup shredded carrots
drizzle black truffle oil over top of dish

DIRECTIONS:

bake spaghetti squash (see above)
In the same pan I cooked the meatballs, I add the chicken broth, wine, tom., onion, carrots and beans. Bring sauce to a boil and cook for 20 minutes. Lower heat to med, or low, and add a handful of arugula and a dash of salt and pepper.

When spaghetti squash has baked and cooled, take a fork and scrape the long strands onto a plate of arugula. Add two meatballs over top of the squash, and then one cup of the summer sauce.

LASTLY, drizzle black truffle oil over top of the dish and smile as you take your first bite!!!!!!!!

<>< Kait

Here’s What You’ll Need: (serves 2-3)

1. 2 organic chicken breasts (sliced vertically into 3, thin slices)

2. 1 tsp.. diced tomatoes

3. 1 tsp. sundried tomatoes per each chicken roll up

4. 6-7 basil leaves

5. Avocado Oil

6. FlavorGod Garlic Seasoning

7. 6 toothpicks

8. Daiya chedder cheese

Directions: Lay the chicken in the baking dish. Put a tsp. of sundried tom over top of each piece of chicken. Then, put 1-2 pieces of diced tomato on each chicken. Lay a basil leaf over top of the tomatoes. Sprinkle the Daiya cheese over top and then the FlavorGod seasoning, Roll each piece up and pierce it secure with the tooth picks. Bake at 475 for 20 min.

    { Gluten Free, Dairy Free, Meatless Monday Pasta}

Oh my goodness, get ready to smile throughout the entire dinner!!! This pasta dish is so simple, yet so robust with flavor. I will walk you through the steps to make this delicious dish, as well as pair it with the most perfect, light and refreshing salad. This spinach fettuccini pasta is gluten free, and is the perfect  alternative for when you’re dying to plunge into a bowl of pasta.  When paired with the right, healthy fats, certain pastas aren’t bad for you. The key is to pair them with healthy fats, like avocado and olive oil, to break down the carbs. Also, make sure you eat a big salad to pair it off. I choose to do meatless Monday, or meatless anyday of the week, at least 3 times a weak. I eat animal proteins for dinner only, the remaining days.

Here’s what you’ll need to make this mouth-watering pasta dish!:

1. Tinkyada Spinach Rice Fettuccini (you can even order these bags on Amazon.com for cheaper)
2. 3/4 cup of olive oil
3. 6-8 (I like 8) large fresh garlic cloves
4. 6 FRESH basil leaves
5. Go Veggie Parmesan Cheese (2 tbsp.)
6. 1 tspn. crushed red pepper
7. dash of Himalayann salt
8. 1/2 tspn. white truffle oil

If you want to pair it with a salad… (Here’s what you’ll need): ORGANIC ingredients are always best!!
-Bag of  kale (coscto sells a huge bag for $5)
– Bag of arugula
– 1 avacado
– 1  lemon
– 1 tspn avocado oil
– dash of Himalayan salt
-dash of Go Veggie parm. cheese

DIRECTIONS:

(boil the pasta in a large pot)– while this is boiling, start the garlic sauce.

1. In a small sauce pan, add 6-8 large, fresh, chopped garlic cloves. (The chunks should be the size of a pea)
2. Add 1 tbspn of avocado oil to the garlic. (simmer on med. heat until the cloves turn a golden brown. It’s important to let them turn to a golden brown, without burning them, so they add the perfect crunch to the pasta)
3. Then, pour the 3/4 cup of olive oil to the pan and turn the heat on low.
4. Add the salt, red crushed pepper, and 2-3 ripped basil leaves.
5. Then, add the tspn. of truffle oil.
6. Drain the pasta and pour the pasta back into the same large pot.
7. Pour the oil mixture over top of the pasta. Add the remaining 4-5 basil leaves.
You can rip them apart in small pieces. Then, add the Go Veggie parm cheese.
8. Add a dash of the cheese, and a basil leaf to garnish.

For the salad:
Add all the ingredients to a large salad bowl. Squeeze 2-3 lemon wedges over the salad and mix together with the avocado cubes.  Pour the avocado oil over top and then sprinkle the cheese and salt over. Mix all together and serve.

Hope you enjoy it,

<>< Kaitlin

  I was in the mood for something refreshing, light, yet unique. I just bought a huge bag of lemons and I knew I needed to use them up. This is how I was inspired to create this dish. I love lemons! I love juicing them, blending them in my shakes, and cooking with them. They help to rid the body of toxins, and also balance the pH levels in your body.

Here’s What You’ll Need for the chicken:

2 organic chicken breast (bone in preferred-for more robust flavor) and 1 lb of organic thighs (dark meat) —-> side note… I get my organic chicken from Costco. I did, however, recently purchase this bone-in, organic chicken breast from Tunie’s. I think I like this better!~ 🙂
2 Organic lemons
1 tbspn. chopped fresh parsley
1 tbspn. avocado oil
1/4 tsp. Himalayan Salt
2 garlic cloves

Here’s What You’ll Need for the Pasta:
1 lb. Ancient Harvest Quinoa Organic GF Spaghetti
1 cup of organic pine nuts
2 cups organic chopped spinach
1 tbspn. white truffle oil
1/2 cup Daiya mozzarella dairy-free cheese
2 tbspn. avocado oil
dash of Himalayan salt
 

Directions: (pre-heat oven to 475)
1. Place chicken in a glass baking dish, drizzle 1 tbsp. avocado oil over top of the chicken, then, sprinkle 1 tbspn. parsley over top.
2. Cut one of the lemons into 6 slices. Remove the seeds and squeeze the juice of each slice over top of the chicken. Cut the other lemon into thin, circular, disc-shaped slices to place over top while baking. This makes it pretty too. 🙂 Using a hand grater, grate some lemon zest from the used slices over top of the chicken. Just a dash over each one.
3. Then, slice the 2 garlic cloves into thin slice, and place over top of each piece of chicken. Poke holes in the chicken with a fork.
4. Sprinkle the salt over top, and place in the oven for 20-25 minutes, until golden.
5. For the last 5 minutes, turn the oven to broil and place the chicken on the top rack. Allow it to come to a crisp.

Directions for pasta:
1. boil the water, and add the pasta.
2. Add the 2 tbspn. avocado oil, and 1 tbspn. white truffle oil to the pot, after you have removed the water. Mix the oil into the pasta.
3. Add the 2 cups of chopped spinach to the pot. Keep the pot on low heat. Add a lid and let it sit for 1 min.
4.Add the pine nuts, Daiya cheese, salt and a dash of garlic salt if you choose.

Place the chicken over top of this yummy pasta dish and the two robust flavor compliment each other so well!!

Enjoy!

<>< K8

Who doesn’t LOVE a hot bowl of soup on a cold, gloomy day?? Well one of the reasons I really wanted a Vitamix, was because you can make incredible soups with it, in 5 minutes!! I am so excited about this incredible feature. I whipped together some veggies and made this incredible soup!!!

Gluten free, dairy free, simple, easy dinner!

Here is what you will need: 1 butternut squash, 2 zucchini, 1/2 yellow onion, 2 carrots, 3 cups of chicken broth, 1 cup of veggie broth, salt, a dash of cayenne pepper and a dash of cinnamon.

Directions: Bake all of the above veggies, on a cookie sheet, for 45 minutes on 400 degree. Remove the outer skin of the onion. Scoop out all of the seeds inside of the squash. Remove the skin. Add all veggies to the Vitamix blender. Then add the broths an seasonings. Blend on high for 5 minutes, until the steam rises from the top.

  It’s THAT EASY!!!!!!

ENJOY, KAITLIN