Homemade Spaghetti & Grassfed Meatballs

Total time: 25 minutes

Serves: 4



  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, chopped
  • 5 large organic tomatoes, chopped into bite-size cubes
  • 1 container of Organic cherry tomatoes,halved
  • 1 tablespoon tapioca flour
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 teaspoon dried oregano 



  • 2 tablespoons extra-virgin coconut oil
  • 2 eggs
  • 1 pound organic grass-fed ground beef
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried sage
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried parsley
  • 1⁄4 teaspoon turmeric powder
  • 1⁄2 teaspoon dried rosemary


  • 1 handful of fresh parsley
  • 1 handful of broccoli sprouts
  1. Start with making the tomato sauce: Heat oil in a pot over medium heat. Add the onion and garlic and sauté a few minutes, until the onion turns translucent, stirring occasionally. Add tomatoes, 1 cup water, tapioca, and spices. Bring the mixture to a boil, then reduce the heat to medium. Cook for 15 minutes more, stirring occasionally, until you have a tomato sauce. It’ll be all melded together with some chunks and juicy looking. Remove from heat.
  2. Make the chickpea spaghetti: Cook per the box instructions.
  3. Make the meatballs: Heat oil in frying pan over medium heat. Meanwhile, beat the eggs in a bowl and add the ground beef to them. Use your hands to combine the ingredients well, then add the spices and mix again.
  4. Roll the meat mixture into balls your desired size. Add the meatballs to the frying pan and cook until desired doneness, turning occasionally to brown on all sides.
  5. Assemble the bowls: Place the pasta in 4 bowls, then divide the meat-balls evenly and top with the tomato sauce. Garnish with fresh parsley and broccoli sprouts!

No Bake Chocolate Peppermint Brownies

Servings: 28 brownies

Prep time: 15 mins

Refrigeration time: 1 hour

Total time: 1 hour, 15 minutes


  • 1.5 cups Tigernut Flour
  • 2 tbsp tapioca or arrowroot flour
  • 1/2 cup Organic Sunbutter
  • 1 cup cacao powder
  • 3/4 cup maple syrup
  • 5 tbsp filtered water
  • 1 tsp vanilla extract 
  • 11 drops food grade peppermint oil 
  • dash of sea salt
  • 2 tbsp Bhu Chocolate Cookie Dough


  • 1/2 cup Bhu Chocolate cookie dough
  • 1/4 cup Organic Sunbutter
  • 1/4 cup Bhu chocolate chips


  1. Add all the brownie ingredients to a bowl. Mix until combined.
  2. Press the brownie mixture into a baking tray lined with parchment paper.
  3. Smooth a thin layer of frosting onto the brownies. Sprinkle chocolate chips and fresh mint on top.
  4. Put in the refrigerator for 1 hour to set, then cut into 28 squares.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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