Eggplant Meatballs

• Preheat oven to 350 f
• Peel eggplant and cut into cubes
• Place water in bottom of pot and boil or steam eggplant until soft
• Remove eggplant and squeeze out excess water
• Mash eggplant until smooth or use a food processor to blend until smooth
• Place eggplant and rest of ingredients
• Mix well
• Line baking sheet with parchment paper
• Rollout balls, they will be soft(don’t worry)
• Bake for 20 minutes or until tender and firm to touch

Marinara

• Heat pot with oil and sauté onion and garlic until onions are transparent.
• Add bell pepper and sauté another minute.
• Add tomato paste and cook until brown and fragrant
• Add rest of ingredients and let simmer 20 minutes; stir often
• When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.

Pasta

• Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

• Preheat oven to 400o F.
• In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
• Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
• Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
• Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.