Starting this new year on a nutritious note!
Meet my recent lunch and dinner on repeat: sautéed veggies, chickpea pasta and organic, gluten-free grass fed meatballs from Beetnik.
Why should we include colors on our plate?
Colors in fruits and veggies are indicative of the phytonutrients they contain. The more colors we include, the more variety of nutrients we give our body known for their own unique benefits. For example, beta carotene is a standout in sweet potatoes which convert to vitamin A in the body needed for vision and skin health.
Grass fed is the way to go when it comes to meat!
Grass fed is typically leaner (less saturated fat) and packed with more of the good fats like omega-3s.
I used the Grass Fed Meatballs from Beetnik which were ready to eat in 10 minutes. Beetnik sells frozen meals that are all USDA certified organic, certified gluten free and full of flavor. As a dietitian, I like that they are lower in sodium than other frozen foods for my clients with high blood pressure. Their meals are also made with animals humanely raised in pastures, without hormones or antibiotics. Most of their meals are paleo, as well.
I like to make some of the components of this dish ahead of time so I can quickly throw it together in the afternoon for a quick working lunch.
If you make this, be sure to share with me on Instagram!
- 4 Grass-Fed Meatballs from Beetnik
- 1/2 cup zucchini noodles
- 1 tbsp avocado oil
- 1/2 cup sweet potato, diced
- 1/3 cup cherry tomatoes, sliced
- 1/3 cup chickpea pasta
- 2 tbsp parmesan
- Preheat oven to 325.
- On a lined baking sheet place meatballs evenly. Bake for 10 minutes.
- In a large skillet saute sweet potatoes in avocado oil.
- Once sweet potato is cooked, toss in zucchini noodles until they become tender.
- Transfer veggies to a serving bowl with cherry tomatoes.
- In a small saucepan, cook chickpea pasta according to instructions.
- Toss pasta in marinara sauce and transfer to the serving bowl.
- Top serving bowl with Beetnik Grass-fed meatballs and fresh parmesan.
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