Today for breakfast the girls had an egg and almond butter sandwich on my homemade gluten-free bread and a tangerine. Lunch was leftover Sausage Sweet Potato Casserole for my husband and I. The girls had meat roll-ups made with roast beef from Trader Joe’s, cheese, bell peppers, and sliced carrots. For dinner I made zucchetti and meatballs with my new spiralizer! This thing is awesome. My only complaint is that it’s not dishwasher safe, but I threw it in and turned off the heated dry and it’s still fine. It would be a real pain to hand wash this every time. Dinner came together quickly, was filling and tasted great. The texture of the zucchetti was just like real noodles. I’ll be making this again for sure!
Zucchetti and Meatballs
40 oz lean ground turkey
2 pastured eggs
1 onion, quartered
5 garlic cloves
2 tsp chili powder
2 tsp smoked paprika
2 tsp granulated garlic
2 tsp Italian seasoning
1/2 tsp sea salt
Preheat oven to 350 degrees F. Place onion and garlic cloves in your food processor and blend until finely minced. Combine the spices in a small bowl then add to the food processor. Combine the turkey and eggs in a large bowl. Add in the food processor bowl contents and combine well. Shape into approximately 22 balls and bake for 35 minutes.
3 medium/large zucchinis
1 cup marinara (find one without sugar)
1 tbsp grass-fed butter or ghee
Cut the ends off the zucchinis and make into swirly noodles with your spiralizer. Alternatively, you can use a veggie peeler to make flat noodles. Heat the butter in a large saute pan over medium high heat. Add the zucchetti and cook for about 3 minutes. Next add the marinara and continue to cook for another 5 minutes.
Place the zucchetti on a plate and top with meatballs. Top with some parmesan or pecorino romano and red pepper flakes if you wish
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