Fall has this way of shimmering itself in.
Softly. Lightly. And with a bit of sass, sometimes.
Like your most fabulous friend, always a little late and disheveled, but everyone’s favorite to talk to.
Fall is the season of back. Back to routines we know are good for us, back to a little more structure to our days, and back to cooking at home, without those happy hour and friend filled patios a’ calling.
We go back to the important things that keep us grounded.
And- like most things in life- I end up wanting to celebrate it. Changes, turns and shifts feel so refreshing to me. It feels magical sometimes, that brand new foods just hazily appear in the store as the summer ones fade away.
And my 5 minute “assembling” routine crosses the line into the 10 minute cooking/warming routine.
And I don’t even mind.
Especially as I start revamping and updating the Fall Meal Plan.
(also, psst– it gets released soon, with a special bonus week plan for those that sign up before September 17th. See below if you wanna get on that train).
Like this new recipe.
Maybe because no one would mind a bowl of steaming fettuccine for dinner.
Especially a fettuccine bowl that was actually vegetables in disguise.
Sneaking in. Just like lady Fall herself: warm, fun, and always the best one at the table.
Yellow Squash Fettuccine Bowls
Makes 2 large servings of fettuccine
4 yellow squash
1 cup tomato sauce
1 zucchini, 1 bell pepper, 1 eggplant (or other assorted veggies) sliced into bite sized pieces
sea salt and pepper to taste
Preheat oven to 400-425 and line a baking sheet with parchment paper. Add veggies, toss to coat with olive oil and sprinkle with sea salt and pepper. Roast for 25 minutes or until done to your liking.
To prep the noodles: spiralize 4 yellow squashes. When veggies and meatballs are done, heat noodles in a pan with sauce, and add veggies, meatballs and a generous sprinkle of pecorino cheese to serve.
Greek Chicken Meatballs
Makes approximately 30, ½ inch meatballs
Notes: Feel free to swap out the herbs here, or use brown rice or garbanzo bean flour instead of almond flour if you’d like. These meatballs are amazing on their own, with these squash noodles, zucchini noodles, on salads, in soups or as a great snack or appetizer.
If you have the cookbook, check out the Romesco Sauce, Roasted Red Pepper Harissa, and Pesto, all of which go amazing with this recipe!
1 pound organic ground chicken (or turkey or beef)
½ cup almond meal or almond flour
2 tablespoons fresh chopped fresh dill or 3 teaspoons dried dill or Italian seasoning
1 teaspoon dried oregano
2 teaspoons dijon mustard
1 clove garlic, chopped
¼ teaspoon sea salt
½ teaspoon pepper
Combine all ingredients together in a bowl and mix well to combine. Roll into small ½ -1 inch balls.
Heat coconut oil or butter in a large skillet and add a few meatballs to the pan at a time, turning so each side browns for approximately 5- 7 minutes each.
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!