Tomato Sauce

• Using a microplane, finely grate 1 carrot, 1/2 zucchini, 1 garlic clove and 1 shallot
• Add 1 tablespoon of olive oil to a cast iron skillet over medium heat and sauté the above ingredients for 1 minute until fragrant
• Add 1 teaspoon dried basil and 1 teaspoon dried oregano and cook for 1 minute
• Add 1 tablespoon of olive oil and 2 cups of strained tomatoes
• Turn to low and simmer for 10 minutes
• Add 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 tsp of honey and stir
• Transfer to a bowl and set aside while you cook meatballs

Turkey Meatballs

• Mix together ingredients and form balls with hands or ice cream scoop
• Brown each side in cast iron skillet with 1 tbs olive oil (2 min each side)
• Add sauce to skillet and let simmer for 5 minutes 
• Serve over pasta of your choice. I use lentil penne from Tolerant Foods.

Quinoa Breadcrumb

• Over medium heat, bring to a boil rinsed quinoa and water and simmer until fully cooked, 15 minutes.
• Spread onto a parchment lined baking sheet and bake at 350 for 10 minutes until toasted into bread crumbs