As we continue our dietary journey, we are having fun experimenting with vegetables in all forms. This week we had spaghetti and meatballs along with kale cole slaw. The kids loved it!
The zucchini noodles were made with this vegetable slicer. A vegetable peeler can be used as well.
Cover a pan with oil and lightly cook for several minutes. (I use Virgin Red Palm Oil because it retains its nutrients at a high temperature.)
Our sauce was made from fresh blanched tomatoes, roasted eggplant, and organic strained tomatoes from Bionaturae. These are organic whole tomatoes in glass containers with nothing added. (I obtain mine from Azure Standard or Amazon.)
The meatballs were made from organic 100% grass-fed beef, chia gel, onions, and green peppers. (Our meat supply comes from the local Farmers' Market as well as Slanker's Grass-Fed Meats.)
The kale cole slaw was adapted from this recipe.
It took three of us to pull this off, but it was worth every ounce of energy!