Thursday, November 21, 2013

Clean Eating Pasta and Meatballs

clean eating pasta and meatballs italian

If you know anything about me, besides that I love fitness and sharing it with others - it's that I also LOVE to eat. 

I blame a lot of it on my Nana. 

She always told me I needed to "manga, manga!" (translation: EAT, EAT!). And I consider it one of my favorite activities. My whole childhood centered around gatherings of people with lots of food. 

However, if you're familiar with this blog, Kickstart is ALL about health and sound nutrition. Thus, clean eating has been my passion since I first discovered it 2 years ago. I have been a clean eater since then, and have never turned back. 

Clean eating is wonderful- not just because it's healthy, wholesome, and eliminates bad things from our diet like trans fats, chemicals, and hormones - it also allows me to eat A LOT and never really worry about calories and gaining weight. 

Don't believe me? Check out my e-book here on how clean eating will transform your body. 

Anyways, it was through one of my fellow clean-eating blog friends, the LOVELY Ms. Whitney Carlson and her blog HeandSheEatClean that I was inspired to make Turkey Meatballs. 

But, I didn't stop there. 

Here is my recipe, inspired from both HeandShe's blog and my Nana - for delicious Italian turkey meatballs, along with homemade, organic tomato sauce over spaghetti squash. 

To make spaghetti squash, begin with slicing a gourd in half, lengthwise (the more yellow the gourd, the sweeter and riper it is!). Place on a covered pan, pulp side down, and bake on 350 degrees for 45 minutes. Remove, allow to cool, and fork out strands of spaghetti. Set aside. 

For your sauce - heat a medium sized sauce pan on medium-high heat. Stir in 2 cans of 14 ounces, organic tomato sauce along with 1 large 28 ounce can of organic diced tomatoes.
Next, stir in 2 cloves of minced garlic, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon of oregano, and 1/4 teaspoon of thyme. Bring to a boil, cover, and lower heat to simmer for 15-20 minutes. 

For your meatballs - In a large bowl, combine 1/2 cup of eggwhites and 1 whole egg, 1/3 cup of milk (almond is fine), 1 teaspoon of black pepper, 1/2 chopped sweet onion, 1/4 cup of almond flour, and 1/2 cup of parsley with 1 pound of lean, ground turkey. 

Form small meatballs about 1 inch in diameter and set aside.

You can cook the meatballs on the stove top in a skillet, coated lightly in EVOO - cook each for 4 minutes on each side (until center is no longer pink) on medium-high heat. 

You can also bake them in the oven- set oven to 350 degrees, and place meatballs on aluminum foil, lightly sprayed with EVOO. Bake for 15 minutes, or until center is no longer pink. 



Matthew @ My Little Eye Surgery said...

Great, thanks for the idea!

Anonymous said...

Love this! I'll try it tonight for the family

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Hi! I 'm Karlene Murphy. A lover of food (especially if it's gluten and dairy free!), getting outdoors, lifting weights, travel, writing, and snuggling with my two puppies. My addictions include chocolate, coffee, cookies, and sharing my love of being HAPPY and HEALTHY! My passion is educating others - whether at my full time job as a high school Psychology teacher, or with YOU my readers. I have been in the fitness wold for almost 10 years, and currently am an Online Fitness Coach, Fitness Instructor, Pilates and Yoga and Aerial Yoga Instructor in Southern New Hampshire. Contact Me if you need help with designing your own fitness and nutrition program.

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