Author: Kayla Christine

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Italian food is one of my absolute favorites, so finding out I was allergic to two of the main ingredients in majority of Italian dishes absolutely crushed me.

This recipe is incredibly special to me, because it comes from my amazing dad who mastered the classic meatball without any ingredients I’m allergic to. It truly is one of the best tasting meatballs, and I guarantee it will become your family favorite!

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Ingredients:

1 lb ground beef (90/10)

1 lb Italian sausage

2 eggs

1/2 cup almond flour

1/2 cup dairy free mozzarella or parmesan, shredded

2 tablespoons water

4 garlic cloves, chopped

1 tablespoon minced onion

1 teaspoon garlic salt

1 teaspoon black pepper

Olive Oil (to coat pan)

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Step 1

Combine all ingredients in a bowl using your hands. Once the mixture comes together, shape into 10-12 balls.

Step 2

Heat oil in nonstick skillet over medium heat. Add meatballs, spacing evenly apart and cook until browned on all sides, turning them occasionally until they are almost cooked through.

Step 3

Reduce the heat and cover for roughly 6-8 minutes, until the meatballs are no longer pink. Top with your favorite sauce, or just enjoy as is!

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Don’t be intimidated by this big, heavy and somewhat odd looking vegetable or you will be missing out! It’s become a staple on my grocery list ever since I found out I had Celiacs because of it’s versatility.

It’s the perfect substitute for any of your favorite pasta dishes (or even rice). Below I have a fool proof recipe that works every time & will definitely wow your dinner guests.

You can add your choice of protein & favorite sauce, or enjoy it just as is.

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Ingredients:

1 Whole Spaghetti Squash

Olive Oil

Sea Salt

Black pepper

Garlic Powder

Everything but the bagel seasoning, from Trader Joes (optional)

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Step 1:

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.

Step 2:

Wash the spaghetti squash and dry off (important it is super dry before cutting). Cut the squash in half, carefully as it will roll around! Using a spoon, scrape out the seeds and ribbing.

Step 3:

Using a fork, poke holes on the outside of the squash (on the skin side). Flip back over to the inside and drizzle with olive oil. The amount of seasoning is up to you – I eyeball this part and just sprinkle all the above seasonings on the inside. Flip the squash face down, and season the outside the same way you did the inside.

(TIP: I use my hands to rub the olive oil on the inside and outside of the squash to prevent too much extra oil sitting inside the squash, this prevents it from becoming soggy)

Step 4:

Place on parchment lined baking sheet face down. Place in oven for roughly 30 – 40 minutes (the time will vary depending how large the squash is). Once it is lightly brown on the outside and tender when poked with a fork, remove it from the oven.

Step 5:

Flip the squash so the inside is faced up. Using two forks, start from the outside and work your way inward to fluff/scrape the strands – creating the “spaghetti.” Top with your favorite protein, sauce or enjoy just as is and VOILA!