Homemade Spaghetti & Grassfed Meatballs

Total time: 25 minutes

Serves: 4

Ingredients:

Sauce:

  • 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 

Spaghetti:

Meatballs:

  • 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

Garnish:

  • 1 handful of fresh parsley
  • 1 handful of broccoli sprouts
Instructions:
  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!

 SunButter Thai Chicken Pizza


Serves: 4-6

Ingredients: 

1 (9 to 10-inch) gluten-free pizza crust

SunButter Thai Sauce: 

1 tablespoon buttery coconut oil  

2 cloves garlic, minced or finely grated

2 teaspoons finely grated fresh ginger

1/2 cup SunButter, I use organic no sugar or salt added 

1/4 cup water

2 tablespoons Bragg gluten-free amino acids (-GMO soy sauce)

1 tablespoon Bragg apple cider vinegar 

Dash turmeric 

3 tablespoons honey

2 tablespoons Carbone marinara 

Juice of 1 lime

1/2 teaspoon red pepper flakes (more of less depending on the heat level you like)

Other

1 tablespoon olive oil

1 small chicken breast, cut into 1/2-inch cubes

Dash of turmeric 

Dash of paprika 

3 tablespoons carbone marinara sauce 

1/2 teaspoon garlic salt 

3/4 cup grated mozzarella cheese, can be vegan or use organic grass-fed. 

1/8 red onion sliced thinly 

1/2 cup fresh cilantro leaves

Actions:

1. Heat oven to 400°F. Bake the pizza crust for 10 minutes. 

2. In a saucepan, combine all the sauce ingredients. Cook over medium heat, stirring until everything is melted together. 

3. Heat the oil in a large skillet over medium-high heat. Add the chicken, turmeric, paprika, garlic salt and cook for 5 minutes. Then add half the SunButter sauce and cook for another minute, making sure the sauce fully coats the chicken. 

4. Spread a layer of tomato sauce over the pizza. And then the rest of the Thai sauce over the dough. Top with cheese, the chicken, and red onion. Bake for 10-12 minutes or until the cheese has melted and the crust is done. Top with fresh cilantro leaves and serve.

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