ground turkey or grass-fed beef meatballs for the family, serving them over traditional pasta with a heavy, creamy sauce. But for my own plate, I skip the heavy carbs and saturated fats. Instead, I use my vintage meatball maker to create perfectly uniform, bite-sized meatballs, and I serve them nestled in a bed of spiralized zucchini noodles, topped with a massive dollop of my 3-ingredient mashed avocado (avocado, a squeeze of fresh lemon juice, and a pinch of flaky sea salt).
Kitchen & Dining
The cool, creamy, heart-healthy monounsaturated
