Lasagna layered with a hearty homemade meat sauce, zucchini and cheese… Who needs noodles?
Personally, I am not a pasta fan. I would rather eat all the goodness inside. Pasta really doesn’t have any flavor. So why not just skip the carb filled pasta, get more flavor and add vegetables to your main course.
Moist, flavorful, cheesy and just down right delicious!
I LOVE mexican food, but most mexican food clearly isn’t good for you. Most of it is fried, even the chips. Everything has a lot of oil and some of it is even cooked with lard. Yikes!
I could eat mexican food 9 days a week and if I ate mexican food the way they prepare it in a lot of restaurants I could easily be the size I was last year when I was pregnant with Graeyson. No bueno!
How do you make a family meal where everyone is happy?
One of my most favorite snacks in the world is Annie’s Cheddar Bunnies. I seem to always have a box in my car, and no it doesn’t mean that it’s because I am on a road trip. It is because sometimes I am just lazy or because I have 20,000 things to do and I just forget to pack a snack. I mean at least I packed snacks for my baby right?
Shira… WHAT!?!? Shirataki Tofu Noodles are a great alternative for those that can’t have gluten or for those that are trying to watch what they eat. Originally developed in Asia, Shirataki Noodles have now made there way around the world.
The roots of the Amorphophallus Konjac plant are where the Shirataki Noodles come from.
Meatballs and Pesto Zucchini Pasta:
Yield: 2 servings
Preparation and cooking time: 45 minutes
- 1 pound ground beef or turkey
- 3 basil leaves, chopped
- 1 tablespoon dried or fresh parsley
- 1 ¼ cup of fresh breadcrumbs (I used garlic sourdough bread)
- 2 large eggs
- ¼ medium-sized sweet onion, chopped
- 1/3 Cup almond milk
- ¼ Cup parmesan cheese
- 3 cloves of garlic, minced
- 1 tablespoon oilve oil
- 2 tablespoons coconut oil
- ¼ teaspoon himalayan salt
- ¼ teaspoon cracked black pepper
- 2 cups of fresh basil leaves
- ½ Cup organic olive oil
- ¼ Cup nutritional yeast
- 1/3 cup walnuts
- 4-5 cloves of garlic
- small pinch of salt and pepper
- 1 teaspoon lime juice
4 medium-sized organic zucchini 2 tablespoons olive oil Small pinch of salt and pepper
- Preheat oven to 375 degrees F.
- Sautee’ your chopped onion and minced garlic for about 5 minutes with 2 Tablespoons of Coconut Oil.
- Once the onions and garlic are cooked put them in a large bowl with the rest of the ingredients.
- Form 12 meatballs using your hands and placing them on a greased baking sheet.
- Bake for about 16 minutes.
- Place all ingredients in a food processor and process until smooth or desired texture is reached.
- Place the zucchini noodles in a skillet and cook on medium heat for two minutes or until desired tenderness is reached.
- Combine half of the pesto mixture with the zucchini noodles until thoroughly combined. Add more pesto if desired. Put the rest of the pesto in a sealed container in the fridge for up to 5 days or pour a little olive oil on the top and freeze it for up to six months. Place meatballs on top. You could top with more pesto and/or parmesan cheese if desired.