Category: Dinner

Meatballs & Spaghetti Squash Noodles (Gluten Free)

Posted on October 26, 2018 by - Dinner

Meatballs & Spaghetti Squash Noodles (Gluten Free) Recipe from That Vibrant Life
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Meatballs & Spaghetti Squash Noodles (Gluten Free)

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  • Author: Jessica Parker
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Description

These are hands down some of the best tasting meatballs I’ve ever had! We did test them out with some marinara as well and they were good, but I really preferred them without in order to have the unmasked flavor of the meatballs. They are that good!!

You could easily replace the cheese with a non-dairy version of your choice for a dairy free recipe!

As for the spaghetti squash, I absolutely recommend baking it WHOLE in order to easily cut it in half! This method has been a game changer for me! I would avoid spaghetti squash because it was such a pain in my rear to cut open. Now I just bake it whole and…HELLO…it’s SO easy!

Ingredients

Scale
  • 1 lb Grass Fed Ground Beef
  • ½ cup Mozzarella Cheese, shredded
  • ⅓ cup Almond Flour
  • 3 Cloves Garlic
  • 1 tbsp Dried Basil
  • 2 tbsp Dried Parsley
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 Egg, beaten

 

Spaghetti Squash

  • 1 Spaghetti Squash
  • Grass-fed Butter (Kerrygold is my favorite), to taste
  • Sea Salt or Pink Himalayan Salt, to taste

Instructions

  1. Preheat oven to 400F.
  2. In a medium bowl, mix all of the ingredients well. Roll up your sleeves and use your hands (this really is the best way to do it).
  3. Split the beef mixture into six parts and form six meat balls with your hands. Place them on a cookie sheet.
  4. Bake at 400F for 15-20 minutes.
  5. Preheat oven to 425F & line a baking sheet with foil.
  6. Place the spaghetti squash on the lined baking sheet & bake 35-45 minutes (flip over halfway through). Check to make sure it’s ready with a knife. You should be able to cut through the squash very easily when it’s done baking.
  7. Cut the squash in half lengthwise & scoop the seeds out. Use a fork to scrape out the strands of squash.
  8. For this recipe I simply added grass fed butter and sea salt to the warm “noodles” and tossed well. SO delicious!

Nutrition

  • Serving Size: 2

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Meatloaf (Paleo/Keto/Dairy & Gluten Free)

Posted on October 7, 2018 by - Dinner

Meatloaf (Paleo/Keto/Dairy & Gluten Free) Recipe from That Vibrant Life
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Meatloaf (Paleo/Keto/Dairy & Gluten Free)

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  • Author: Jessica Parker
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Description

Who doesn’t love a good meatloaf?? You can feel good about this one made with grass fed {and finished} beef!

The flavor in this meatloaf is amazing <3 We just had grilled veggies with ours but a cauliflower mash {you know, instead of mashed potatoes…if you haven’t tried this, what are you waiting for?? SO good!} would be fantastic with this! Talk about comfort food that you can feel good about!

The ketchup on the top is absolutely optional. If you do add the ketchup, you can find an unsweetened brand at certain stores like Market of Choice, Whole Foods, Natural Grocers. You could also order it online from somewhere like Thrive Market OR you can make your own!

Ingredients

Scale
  • 2 lbs Grass Fed Ground Beef
  • ½ cup Almond Flour (or ground flax)
  • ½ Onion, diced
  • 8 Cloves of Garlic, minced
  • 3 oz Tomato Paste
  • 2 tbsp Worcestershire
  • 2 Eggs
  • 1 tbsp Italian Seasoning
  • 2 tsp Sea Salt
  • ½ tsp Black Pepper
  • ⅓ cup Unsweetened Ketchup {Primal Kitchen is a good brand} *this is optional!

Instructions

  1. Preheat the oven to 350F. Grease a 9×5″ baking dish & set aside.
  2. Combine all ingredients (aside from ketchup) in a large bowl. Make sure you don’t over work the “dough”.
  3. Transfer the meatloaf mixture to the greased baking dish & bake at 350F for 30 minutes.
  4. Pull the meatloaf out of the oven to glaze with the 1/3 cup of ketchup; then bake for another 25-45 minutes. Using a meat thermometer, temperature should reach 160F.
  5. Let cool for about 10 minutes and then slice and serve!

Nutrition

  • Serving Size: 12

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Zucchini Casserole

Posted on August 26, 2018 by - Dinner

Zucchini Casserole Recipe from That Vibrant Life
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Zucchini Casserole

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  • Author: Jessica Parker
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Description

What do you do if you find yourself with a boat load of zucchinis, BUT you don’t want to resort the ol’ “I’ll just make zucchini bread” situation?! Well this casserole is a perfect option! Don’t get me wrong, I LOVE zucchini bread!! However, we are doing less and less of that kind of thing in our household these days; the sugary, carby, processed ingredients… and it feels darn good!! <3 Let me also talk DAIRY for a moment. We are also doing less dairy these days. WHY? First of all, dairy is a top food in terms of inflammation. None of us have gastrointestinal issues with dairy, BUT that’s just the most obvious symptom. It can cause skin issues, joint aches, raised blood sugar, etc. I also personally keep it at a minimum due to the hormonal impact it can have. Even if you choose hormone-free {which is what we buy}, it still has a ton of natural hormones in it, which you might notice makes a difference in YOU. I do!! Over the past year I have personally been working to balance my hormones, in particular estrogen dominance. What exactly causes this?? A number of things. Clearly, getting extra hormones in our foods is an obvious one. But, some less obvious, but super impactful things are toxins in our daily environment {in our makeup, body products, detergents, cleaners, foods from pesticides and artificial ingredients as well as xenoestrogens} and stress {hello cortisol!!! This impacts our sex hormones by driving down our progesterone and creating a bigger chasm between progesterone and estrogen which means estrogen will dominate too much}! If you are interested in learning more and/or would like to schedule a free consult with me to discuss your particular hormone situation and what you can naturally do to help balance that, please click the “book now” button you see on my site to schedule a free session! In addition, head over to my “shop” page and you can see what I personally use EVERY DAY for my makeup, body products and cleaning products in order to live a toxic free life!

Ingredients

Scale
  • 2 Med/Large Zucchini {you can use yellow squash as well}
  • Grass Fed Butter for sauteing the zucchini
  • 2 lbs Grass Fed Ground Beef
  • ½ Chopped Onion
  • 4 oz Green Chilis, diced, canned
  • 2 tsp Pink Himalayan Salt {or Sea Salt}
  • ¾ cup Sour Cream {full fat}
  • 2 tsp Cilantro, fresh, chopped
  • 1 cup Shredded Cheese

Instructions

  1. Preheat oven to 350F.
  2. Brown beef & onions over med-high heat.
  3. While beef is browning, cut zucchini into 1/4″ slices.
  4. Sautee zucchini in butter over med-high heat just for about 5 minutes {make sure not to get these too cooked as they will get mushy!}.
  5. In a separate bowl, combine sour cream, salt, green chilis and cilantro.
  6. Add both beef mixture and sour cream mixture to casserole dish and combine well.
  7. Top with shredded cheese.
  8. Bake at 350F for 15-20 minutes.
  9. Top with your favorites if so desired: avocado, salsa, chopped olives!

Nutrition

  • Serving Size: 8

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Taco Boats with Spaghetti Squash

Posted on August 24, 2018 by - Dinner

Taco Boats with Spaghetti Squash Recipe from That Vibrant Life
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Taco Boats with Spaghetti Squash

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  • Author: Jessica Parker
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Description

This recipe is one that is perfect for you low carbers! It can also easily be something for those who do dairy or who are dairy free. I did not add any, however some cheese and sour cream on top would be perfect! This really was easy. Just some chopping veggies was the “hardest” thing!

Ingredients

Scale
  • 1 Medium Spaghetti Squash
  • ½ Chopped Onion
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, minced
  • ½ cup Red Bell Pepper, chopped
  • 1 Jalepeno Pepper, chopped {I removed the seeds for less heat}
  • ½ lb Ground Grass Fed Beef
  • 2 tbsp Taco Seasoning
  • Cilantro as garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Place full spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes.
  3. Let cool completely. Cut in half and use a spoon to scoop out the seeds. Loosen up the rest of the ‘spaghetti’ with a fork but then leave the “spaghetti” in the skin.
  4. While the spaghetti squash is cooking, heat olive oil in a medium pan over medium heat. Brown the onion and garlic, then add in the red pepper and jalapeño pepper, & cook for another 3-5 minutes.
  5. In a separate pan, cook the ground beef until completely cooked through and no longer pink. Stir in the taco seasonings, and then add to the cooked vegetable and pepper mix
  6. Scoop the veggie/beef mixture into each squash boat {add shredded cheese if you like}. Place in the oven on low broil for 2-4 minutes until slightly browned. Top with cilantro, sour cream, salsa, or whatever your little heart desires!

Nutrition

  • Serving Size: 2

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