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Saucy Paleo Meatballs

My vote for a hearty, satisfying meal!

*Makes 8 meatballs, for 2 servings


  • 1 pound 100% grass-finished ground beef (or protein of your choice)

  • 1 large egg

  • ¼ cup ground flax meal

  • 1 garlic clove, minced

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • 1½ teaspoons pink Himalayan salt

  • 1½ teaspoons onion powder

  • 2 tablespoons fresh minced or dried parsley

  • 1 (16-ounce) jar of your favorite marinara sauce

  • Grated goat’s- or sheep’s-milk Parmesan cheese or yogurt, for serving (optional)

  • Zucchini or squash zoodles


1.     Preheat the oven to 350°F.

2.     In a large bowl, use your hands (or a wooden spoon) to combine the beef, egg, flax meal, garlic, oregano, thyme, salt, onion powder, and 1 tablespoon of the parsley. The mixture should be smooth, but don’t overmix.

3.     Form the mixture into meatballs about 1 inch in diameter and place them on an ungreased rimmed baking sheet. Bake for 12 minutes, or until browned and cooked through.

4.     Transfer the meatballs to a decorative oven-safe baking dish. Pour the marinara over the meatballs to cover. Bake for 5 minutes to heat and thicken the sauce.

5.     Sprinkle Parmesan over the meatballs and garnish with the remaining parsley. Serve warm, with a side of zoodles.


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