Updated: Jul 20, 2021
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Yields: 10 servings
1/4 cup of avocado oil (or high-temperature oil of your choice)
3 medium cloves of garlic, finely chopped
1/2 of a medium onion, finely chopped
1 tablespoon of Italian seasoning
1/2 teaspoon of fine grain sea salt
Pepper to taste
1 1/2 teaspoons crushed red chili flakes
1 28-ounce can of crushed red tomatoes (this can be substituted with fresh or stewed tomatoes)
Combine the avocado oil, garlic, and onions in a cold saucepan.
Stir while you heat the saucepan over medium-high heat. Sauté for a few minutes or until everything is fragrant. Make sure the garlic does not brown.
Stir in the tomatoes, Italian seasoning, sea salt, pepper, and red chili flakes. Heat to a gentle simmer, and heat for a few minutes.
Remove from the heat and carefully taste. Add more salt if needed.
Stir in the zest of one lemon.
Enjoy immediately or store in the freezer for later use.
Updated: Jul 22, 2021
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 6 servings
1 spaghetti squash
1 cup of water
Your pasta sauce of choice (this is a great time to try out our Zesty Tomato Meat Sauce)
Preheat the oven to 350°F.
Trim the top of the spaghetti squash off with a knife and dispose of the trimming.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing with a spoon.
Evenly season the inside of the squash with salt and garlic pepper.
Generously spread grass fed butter over the salt and garlic pepper.
Place the spaghetti squash cut side down on a baking sheet and use a fork to poke holes on the skin.
Pour 1 cup of water into the baking pan, making sure water is spread out evenly, including underneath the squash.
Roast in the oven at 350°F for 40 minutes or until lightly browned on the outside. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the meat from the inside of the squash.
Updated: Jul 13, 2021
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 6 servings
8 cups of Quick Tomato Sauce
2 pounds of ground beef
3 cloves of garlic, finely chopped
½ onion, chopped
2 tablespoons of avocado oil
Add avocado oil, garlic, and onion in a pot. Sauté for a few minutes over medium heat until the onions and garlic are slightly translucent and softened. Make sure the garlic does not burn.
Add ground beef to the pot and cook until browned. Stir the meat frequently to evenly brown.
Season with Italian seasoning, garlic pepper, and salt.
Drain the oils from the pot. Add the Quick Tomato Sauce and stir over medium heat until evenly heated throughout.
Enjoy with a pasta of your choice.