Written by: Emma – Our in-house AASDN-Certified Nutrition Specialist
Made using ingredients from Garden Box delivered May 28, 2015
A plant-based spin on an Italian staple- Meatballs and Spaghetti
Summer Squash: Recent research has shown that the polysaccharides in summer squash include an unusual amount of pectin, which is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. SOURCE
Beets: Beets are a great source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. They also help fight inflammation, protect internal organs, improve vascular risk factors, enhance performance, and likely help prevent numerous chronic diseases. SOURCE
Just slice…
Blend
and cook!
Veggie Spaghetti and Beetballs
Ingredients:
Beetballs
1/2 c flour (I used almond meal)
4 large beets, washed, peeled and diced
1 spring onion, washed and chopped
1 egg
sprinkle (or more) of garlic powder and salt
Veggie Spaghetti
2 yellow squash, washed
2 zucchini squash, washed
1 TBS oil
1 tsp garlic powder
salt to taste
favorite italian spices
marinara sauce to top
hemp seeds to top (as protein source, or add meat)
Directions:
Preheat oven to 400F and line a baking sheet.
Place beets in a food processor with other Beetball ingredients. Process only until beets mash. You don’t want it too liquidy.
Form beet mash into small balls and place on baking sheet. Bake for 15 minutes before flipping the balls and baking for another 5 minutes. The balls will still be soft, so be careful when flipping.
Meanwhile, using a julienne blade, slice summer squash into strips (to look like noodles).
Place the oil in a deep pot and add the sliced squash to it.
Add the garlic powder and any other spices.
Saute until the “noodles” begin to soften, and then immediately remove from heat.
Top with beatballs, marinara, hemp seeds (or meat) and enjoy!
