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:
- 1 box gluten free Explore Cuisine Chickpea 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:
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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.
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Make the chickpea spaghetti: Cook per the box instructions.
-
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.
- 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.
- 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!
Vanilla Cupcakes with Raspberries
Serving: 12 cupcakes
Total time: 30 minutes
Ingredients:
Cupcakes
- 1 Simple Mills Gluten-Free Vanilla Cupcake & Cake Mix
- 3 organic eggs
- 4 Tbsp. Nutiva Buttery Coconut Oil
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. flax oil
- 1/3 cup Sproud Plant-Based Milk
- 1 Tbsp. organic vanilla extract
Frosting
- 1 can organic vanilla frosting
- Fresh raspberries
Instructions:
-
Preheat oven to 350 degrees F. Grease cupcake pan or fill with paper liners.
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In bowl, add all cupcake ingredients except for mix, and whisk until well combined.
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Add mix and stir until free of lumps.
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Pour batter into cupcake pan. Bake 15-20 minutes. Let cool completely.
-
Stir frosting in can until slightly whipped; spread on cupcakes. Arrange raspberries on top.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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