Spaghetti and meatballs is one of my favorite, go-to meals that I regularly make. It’s super fast and I know it’s always going to taste good.
Back when I was younger, before I started learning about nutrition and the food that works best for my body, I regularly ate pasta. I actually preferred spaghetti or any pasta dish without meat. Just give me a plate full of carbs please.
After I discovered zucchini noodles or “zoodles”, I was so happy to have pasta back in my life. Even though it’s not exactly like the real deal spaghetti and meatballs, it really does hit the spot for me. There’s something about a pasta dish that is just so comforting. But this version doesn’t end up giving me a stomach ache afterwards. Plus, you’re sneaking your veggies in!
These meatballs can be made with ground beef, like a more traditional spaghetti and meatballs or you could substitute ground lamb, chicken or turkey. There are no breadcrumbs in my version so this recipe is not only gluten free, but grain free as well.
Zoodles have become so popular that I’ve been seeing them on restaurant menus more and more. Not only can you turn zucchini into a noodle, but butternut squash, sweet potato, beet and yellow squash are also great pasta alternatives. It’s so cool what you can do with food!
If you haven’t hopped on the zoodle wagon yet and want to try serving these to your family, I would suggest starting with half and half. So, half pasta and half zoodles. Then, each time you make pasta, swap out for more of the zoodles.
No Bake Strawberry Cheesecake bars
Gluten free strawberry cheesecake bars that require no baking and come together in no time! Dairy free option makes it paleo friendly.
- 1 cup coconut flour*
- 1/3 cup coconut oil melted
- 1/2 cup maple syrup
- 1 tsp vanilla
- pinch of salt
Strawberry Cheesecake Filling
- 1 cup fresh strawberries sliced
- 1 cup coconut sugar
- 1 tsp vanilla
- 16 oz cream cheese* softened to room temp
- 1 can coconut cream chilled
Line a 8x8 pan with parchment paper, set aside.
Start by making the coconut flour crust. Combine the coconut flour, coconut oil, salt, vanilla in a bowl and combine together.
Press the coconut flour mixture into the bottom of the pan and use the bottom of a measuring cup to even it out. Place in the freezer to chill while you blend up the filling.
In your blender, layer the strawberries, coconut sugar, vanilla, cream cheese and coconut cream in that order. Blend on high for two minutes.
Pour the cheesecake filling over the shortbread crust and freeze for at least 8 hours or just overnight.
Let the cheesecake thaw for a bit before slicing and serving.
*Sub the regular cream cheese for a dairy free, store bought cream cheese. I like the brand Kite Hill.
*I like to use Bob's Red Mill coconut flour.
*I like to use Nancy's or Organic Valley cream cheese.