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Whole30 Spaghetti and Meatballs

Whole30 Spaghetti and Meatballs

 A little easy n’ clean weeknight dinner action for y’all ft. some unreal meatballs. It was about time I came up with my own meatball recipe, since spaghetti and meatballs was a staple dish in our house.


Side note: Do you twirl your spaghetti with a fork and a spoon OR just the fork? I personally, just use the fork.

Whole30 Spaghetti and Meatballs

Serves 4

Yields: 18 meatballs

Cooking Time: 35 minutes


  • 3/4 Jar Rao’s Classic Marinara 

  • 32 Ounces Yellow Squash Noodles 

  • 8 oz. Mushrooms 

  • Fresh basil, for garnish 

  • Nutritional yeast, optional 


  • 1 lb. ground beef 

  • 1/2 tsp fine sea salt

  • 1/2 tsp black peppercorn, ground

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced 

  • 1/2 tsp dried thyme

  • 1/2 tsp dried basil

  • 1/4 tsp dried rosemary 

  • 1/4 tsp dried sage

  • 1/4 tsp fennel seed, ground 

  • 3/4 tsp oregano 

  • 1 tsp red pepper flakes 

  • 2 generous dashes of Franks Red Hot Sauce 

  • 1 egg 

  • 1/3 cup cashew milk (or any dairy-free milk)

  • 1/2 cup almond flour 


  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 

  2. Combine all the ingredients for the meatballs in a large bowl and mix together, using your hands, until really well combined. 

  3. Roll into 1.5” balls and place on the prepared baking sheet. Transfer the sheet into the oven and bake for 22-25 minutes, or until the center is no longer pink. 

  4. When the meatballs have 5 minutes left, heat a large skillet over medium high heat. Add the Rao’s and mushrooms. Allow the mushrooms to cook down until tender, about 5 minutes. Turn the heat down to medium and add in the noodles.Toss with tongs to coat and cook for 2 more minutes. 

  5. Transfer the sauce, mushrooms, and  pasta to a serving bowl and top it off with meatballs and fresh basil. Sprinkle nutritional yeast over the top (optional) Enjoy! 

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