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.

For the Soup

• Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.

For the Gremolata

• Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency