I don’t feel like Wednesdays should be considered “hump-day”. They never feel like the half-way point. They just seem long and dragging. Come Thursday though, I start to see the light. Well, at least once I leave school on Thursday, then I start to relax knowing I have to get though only one more day. There are a few things that can make any day better though. Sunshine, moving your body (Wednesday is strength training for me!) but yoga would be fabulous as well, or being able to look forward to a yummy dinner. Something special and out of the ordinary is what I am talking about. None of the classic go-tos, but something that takes a little extra love but have a pay off that equals amazing.
I got a spiralizer for Christmas as I had always wanted one. I was so jealous when I saw all those amazing recipes using zucchini noodles, sweet potato noodles, etc. So fun and unique which is right up my ally for cooking. Plus, spiralizers are pretty cheap (this is the quality famous brand that you want!). I was worried that it would just be a piece of cheap plastic and way to difficult to actually get working. O, but I was so wrong. It was so easy to spiralize! All you have to do is pick your blade (there are 3), attach it, cut the ends off of the veggie you want spiralized, stick one end in the pointy circle, stick the other on the small raised circle, then just crank the handle and oodles and oodles of noodles pour out! It is so much fun, you will be addicted!
Lentil Quinoa Meatball Bolognese and Zucchini Noodles
+ 4 Medium Zucchini
For the Meatballs:
+ 1/2 Cup Quinoa
+ 1/2 Cup Brown Lentils
+ 1/2 Tsp each of Onion Powder, Garlic Powder, Black Pepper, and Smoked Paprika
+ 1 Tsp each of Dried Basil, Marjoram, Parsley, and Oregano
+ 1 Tsp Ener-G Egg Replacer
+ 1 TB Nutritional Yeast
For the Sauce:
+ 15oz Can of Salt-Free Plain Tomato Sauce
+ 15oz Can Salt-Free Fire Roasted Diced Tomatoes
+ 2 Small Shallots (diced)
+ 2 Small Eggplants (cut into discs and then quartered)
+ 1 1/2 Cup Roughly Chopped Portobello Mushrooms
+ 2 TB Nutritional Yeast
+ 1/2 Tsp each of Garlic Powder and Oregano
+ 1 Tsp Each of Dried Basil and Marjoram
+ A Few Cracks of White Peppercorns
+ Watch this tutorial here on how to spiralize your zucchini if you need help. Otherwise, just go ahead and spiralize and then set them aside.
+ For the meatballs: Preheat the oven to 400°F. Cook your quinoa and lentils in a pot with 2 1/3 cup of water for about 20-30 minutes (until the water is all soaked up).
+ In a blender, add the quinoa and lentils, all the spices, herbs, nutritional yeast, and egg replacer. Blend until everything is combined, but still a bit lumpy for texture.
+ Then prepare a greased baking dish and roll small palm sized amounts of the meatball mixture in your hands. You can make them what ever size you want but I did about 3-4 for each person. Then place in the oven and bake for 15-20 minutes.
+For the sauce: Add all ingredients to a large sauce pot, stir, and heat on medium heat (covered) for about 15 minutes, stirring occasionally.
+ When everything is done, add the meatballs to the sauce and mix around. Then just plate form noodles and top with a few meatballs and lovely sauce 🙂 Enjoy!
Remember to sprinkle with some additional parsley so it doesn’t look naked!
So tell me:
Do you spiralize?
What are some things that always make your day better?
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