It's been really nice going out without a jacket these past few days. I celebrated this weekend by putting on these yellow pants that almost always make me feel just a little ridiculous. But hey, it's spring--the time for brights is here!
This weekend was really good. Saturday was rainy and warm and involved a long lunch and peach cider at The Happy Gnome followed by some gorgeous macarons from Cosettas and a movie night at home. Easter felt a little weird this year, since we would usually be doing a big brunch at my parents' house all day, but on Sunday Rob and I ate eggs and drank coffee all morning before heading out to Lake Harriet to enjoy the beautiful weather before eating a really early dinner on the patio of a restaurant in our neighborhood.
I love a weekend where we spend one day in St. Paul and the other in Minneapolis. It makes me feel like I'm really taking advantage of the area. I've said this countless times, but it's been a long winter. It feels good to finally open the windows, take a long walk, and feel the sun on my skin.
How was your weekend?
Back in January, I shared a recipe for zucchini "fettuccine" and said that you can totally make Paleo pasta with just a vegetable peeler, which is totally true, but not nearly as fun as making Paleo pasta with a spiral vegetable slicer. The Paderno is still on my wish list, but Rob and I recently received this sweet hand-held spiral slicer that was on our wedding registry. It does a great job with squash and carrots, and as a result, I've been making noodles (and juice! we got a juicer, too) nearly every day.
This recipe is similar to the fettuccine one, but it has meatballs and marinara sauce. It's simple. And it's really good.
Ingredients:
- Four zucchini
- One pound of grass-fed beef
- About half of a 28 ounce can of marinara sauce
- (I use Trader Joe's because it has no added sugar)
- One teaspoon each of garlic powder + onion powder
- Salt and pepper, to taste
- A couple tablespoons of olive oil
Instructions:
- Heat a pan with olive oil over medium heat. Form the beef into meatballs and place in pan. Season with salt and pepper.
- Spiralize the zucchini and set aside in a large bowl. Once the meatballs are cooked through, take them out of the pan and add the zucchini.
- Sauté the zucchini for about five minutes. Add a sprinkle of salt and pepper and also the garlic and onion powder.
- Once the zucchini softens a bit, add the marinara sauce. You can put the meatballs back in before plating if they've gotten cold.
- Serve hot and enjoy!
