The Wins:

Super fast weeknight meal
GF, DF
Great for lunch leftovers

A dinner that comes together in under 30 minutes and has lunch leftovers? Yes please. 1 prep, 3-4 meals, done. The pasta salad has been a swim team pre-meet classic for the past 8 years of my life and yes, we still love it. It’s so easy and fresh, the perfect accompaniment to these hearty meatballs.

Dairy free Parmesan (watch how here)

• 1 1/2 cups raw cashews, unsalted, whole
• 1/4 cup nutritional yeast
• 1-2 teaspoons sea salt (your preference on salt level, adjust as needed)
• 1 teaspoon garlic powder

Place all ingredients in a food processor and blend until a fine meal, resembling Parmesan cheese. Do not over mix, it will turn into savory cashew butter, which although delicious, not what we’re going for. Store in an airtight container in the refrigerator. Keeps 1-2 months+.

Weeknight Meatballs

• 2 pounds ground beef
• 1 cup gluten free garlic breadcrumbs
• 2 tablespoons plain dairy free yogurt
• 2 tablespoons water
• 2 tsps garlic powder
• 1-2 teaspoons salt
• 1 tablespoon olive oil

Preheat oven to 420. Mix breadcrumbs, water and yogurt and combine. Add remaining ingredients and mix just until combined – do not over mix. Scoop onto parchment lined baking sheet and bake for 20 minutes for large meatballs, 10 minutes for small, or until cooked through.

Tricolore Pasta Salad

• 2 boxes Banza cavatappi pasta, cooked according to instructions then rinsed under cold water until cool
• 1 cup chopped cucumbers
• 1 cup chopped tomatoes
• 1-2 cups Wishbone Italian dressing
• 1 tablespoon Italian herbs, dried

Combine all ingredients in a large bowl, toss gently to combine. Add more dressing if needed and salt and pepper to taste.

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