I'm on DAY 4 of the Whole30 plan. I needed to get my system recharged and back to basics. I have a gluten/grain intolerance and have struggled with sugar addiction. This is the only way I can get a hold of my cravings, hormone levels, and the multiple side effects that come from poor eating habits.
I made these zoodles for the first time with the Veggetti gadget (finally bought mine from Wegmans)!
I made this easy and clean marinara sauce from Skinnytaste.com
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes. Remove from heat and add fresh basil.
accompanied with these scrumptious make ahead freezer meatballs from holisticallyengineered.com.
Yield: 40 meatballs
- 2 lb ground beef
- 2 lb ground pork
- 1 medium onion, grated or finely chopped
- 8 cloves garlic, minced
- 1/2 cup parsley, chopped (or 2 tsp dried parsley)
- 4 tsp dried oregano
- 4 tsp Celtic sea salt
- 2 tsp black pepper
- Preheat the oven to 350 F.
- Add the ground beef and ground pork to a large bowl.
- Add the grated onion, garlic, parsley, oregano, sea salt, and black pepper.
- Mix with your hands until throughly combine (but do not over mix)
- Using a medium scoop, scoop out some of the meat mixture and roll into a meatball and place onto a lined baking sheet.
- Repeat with the remaining meat mixture (makes about 40 meatballs on two baking sheets)
- Bake for 17 minutes and remove from the oven.
- Allow to cool and place in the freezer in a single layer for 1 hour to flash freeze.
- Place the meatballs in a plastic freezer bag or use your preferred freezer method.
- Label the bag and freeze for up to 3 months.
- To serve place the meatballs in the sauce of your choice (like marinara sauce) and simmer until the meatballs are heated through.
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