Creamy Curry Meatballs

24 Aug

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I am so excited.  After SO MANY MONTHS of not cooking, not trying new recipes, (honestly, not even really that eating clean, eeek),  I finally found a recipe that inspires and suits me: convenient, filling, and utterly delectable.  Between pregnancy and moving to Hawaii, blogging and cooking have really taken a back seat.  But like every passion the fire returned, even after all this time!

I won’t even apologize that this is not my original recipe, and it may even be old news to many of you.  But, I came across this and wanted to share just in case anyone was not aware of this awesomeness from Everyday Paleo.  I kept the meatball recipe the same, but I did make some minor adjustments to the sauce–to make it creamy, and mostly because her sauce called for only half-a-can of some things…I don’t like doing that.  :)

 

Meatballs

3 lbs ground beef
(feed a crowd, enjoy leftovers or freeze half for next time!)

1 cup finely diced onion

1 cup apple finely diced

1 egg

2 tablespoons curry powder

½ tablespoon sea salt

black pepper to taste

Preheat oven to 400. In a large bowl, place all of the meatball ingredients and mix well by hand.  Form into golf-ball sized meatballs, and place into a large glass baking dish.  Bake for 20-25 minutes.  While the meatballs are roasting, whip up the sauce!

Curry Sauce

1 teaspoon garlic powder

2 tablespoons curry powder

1 can (6 oz) tomato paste

1 can (14 oz) coconut milk

1/2 c water

juice of 1 lemon

salt and pepper to taste

In a saucepan whisk all ingredients together, bring to a simmer.  Add a few more tablespoons of water if you prefer the sauce slightly thinner…I like mine thick!  After the meatballs are done, drain them in a colander, and return them to their baking dish.  Pour the sauce over them, make sure they are well-coated.  Yum!

I served them over sautéed kale and cauliflower rice.  My kids gobbled these up, and the leftovers tasted even better.  I loved that I had all the ingredients on hand!  These meatballs would also make a phenomenal freezer meal.

Enjoy!
Leigh

 

 

Meatballs are a great meal for kids to help with!

Meatballs are a great meal for kids to help with!

Easy, creamy, curry sauce

Easy, creamy, curry sauce

Piggies in a Pancake

11 Aug

This weekend my kids were begging to make cake pops and I indulged them, of course–mostly because we have a cake pop machine that takes the hassle out of the usual time-consuming preparation. Then, perhaps it was my newfound (yet very much delayed!) interest in Pinterest affecting my brain, but I began to try various different cake pop options. My favorite was the breakfast cake pop: a paleo friendly twist on something my kids repeatedly beg for in the freezer breakfast section. Next on my list to try will be a corn dog variation. Anything cute and portable always seems to get the kids’ approval!

Ingredients:

1 1/2 cup nut flour (I’ve been hooked on cashew meal from Trader Joe’s lately)
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
6 eggs
1/2 cup unsweetened coconut milk or almond milk
1/4 raw honey, maple syrup or sub 2 mashed bananas
1 tsp vanilla extract
links of your favorite nitrate free breakfast sausage, cooked and cut in pieces

Preparation:

Preheat cake pop maker or oven to 350. Combine dry ingredients in mixing bowl. Add remaining ingredients and whisk into a smooth thick batter.

For mini muffins: Grease tins with coconut oil liberally, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 12-15 minutes until golden brown.

For cake pop maker: Grease cake pop maker with coconut oil, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 2-4 minutes until done, or according to your machine instructions. They get done very fast!

Make a couple of batches and refrigerate or freeze leftovers for easy, fast, or on-the-go school day breakfasts!

Enjoy!

Heather

Salmon a la Leslie

5 Aug

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Years ago, my dear friend Leslie shared this fantastic salmon recipe with me, and it’s been in my regulars ever since. When the hot and humid weather hits, I turn to it often because it’s simple and revitalizing. The original recipe is from Rachel Ray, and the only adjustments I made were adding more butter and eliminating the sugar. I’ve tried it a few times adding honey to the cucumber onion salad, but prefer it without. Try it for yourself and decide! Enjoy!

2 Tbsp grass-fed or organic butter
4-6 wild caught salmon filets
2 cups chicken broth or water (water is totally fine)
4 tsp dried dill or 4 Tbsp fresh dill
1 seedless cucumber
1 medium sweet onion
1 bunch bok choy stalks or 3-4 radishes (both offer a peppery taste)
1 tsp sea salt
1/4 cup white vinegar or white wine vinegar
1-2 tsp raw honey (optional)
pepper to taste

Preheat oven to 350. Spread 2 Tbsp butter in 9×13 glass baking dish. Place salmon in pan skin side down. Add chicken broth and half of the dill to pan. Bake for 12-14 minutes until done. While salmon is cooking, prepare cucumber salad. Finely dice onion, cucumber, and bok choy or radishes and mix in medium bowl. Add vinegar, salt, and dill. Combine and season with pepper or extra dill to taste. I recommend making this ahead to give time for flavors to meld together in the fridge, but it’s also excellent straight away. Remove salmon from oven, top with cucumber salad and serve. We love this with mixed greens or cauliflower rice to compliment the cucumber onion salad.

Happy Summer,

Heather

Zesty Chimichurri

4 May
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put this on everything :)

It’s been a WHILE since I’ve tried any new recipes worthy of sharing with the world!  I have been in a winter slump in a lot of ways, and I am so thankful that this Kansas winter has lifted!  A good friend of mine–who happens to be a chef–recently hosted a small get together, and she served this chimichurri sauce with grilled chicken.  I just about fell out of my chair.  It was so zesty and fragrant, and bright.  It made me rediscover my passion to go home and make good food.  Thanks for sharing, Valentine ;)!!

Chimichurri complements any protein beautifully.  I served mine with pulled pork today, it was a great change-up from barbecue sauce.  It would taste awesome with a juicy grilled steak.  All 3 of my children loved this.  It delivers a true summer flair to the plate.

1/2 c olive oil
1/8 c white (or red) wine vinegar
juice of 1 lime
1 large shallot
1 garlic clove
2 seeded jalapenos
1 1/2 c fresh cilantro
1 1/2 c fresh italian parsley
1/4 c shelled pistachios
3/4 tsp kosher salt

Place ingredients in a blender or food processor in the order listed.  Blend until it reaches desired consistency.   Refrigerate leftovers.  

Enjoy!
Leigh

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Sweetly Spiced Tilapia with Grapefruit Salsa

15 Apr

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It’s been a while since I’ve made something new. I can sense a lack of eagerness in the house–for school, cooking, creative efforts, etc. Maybe it’s the early warm spring weather tricking us into thinking summer is around the corner. Maybe it’s just busy schedules and recovering from spring break outings. So, in the spirit of reviving our days, here is what I came up with for dinner the other day.

The cancer fighting properties of grapefruit coupled with the anti-inflammatory and heart healthy properties of both avocado and fish make this dinner a nutritional powerhouse. It’s also refreshing for the warm weather to come, and for your last fish Friday. Enjoy!

Tilapia 

  • 6-8 tilapia filets, or wild caught salmon (open links for info about choosing the best and safest fish, there is even an app to download)
  • 3/4 cup juice (I used 2 oranges, and the remaining juice from the grapefruit scraps)
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp liquid aminos (or gluten-free soy sauce)
  • 2 Tbsp coconut oil, melted
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • crushed red pepper to your liking

Place filets in 9×13 baking dish. Combine remaining ingredients. Pour over fish. Let sit while you prepare the salsa and cauliflower. Preheat oven to 375. Bake for 15-20 minutes until done. Broil for the last few minutes if you want the top layer to be a bit crispy. Serve with grapefruit salsa and cauliflower rice.

Grapefruit Salsa

  • 2 pink grapefruits, peeled, white pith removed, chopped
  • 2 avocados, peeled and chopped
  • 1/2 medium onion, finely diced
  • 2 Tbs chopped cilantro
  • 1/8 cup lime juice
  • 1/2 tsp cumin
  • 1 jalapeño, de-seeded and finely diced
  • 1 sweet pepper, diced
  • 1 tsp ancho chili powder
  • salt and pepper to taste

Prepare ingredients. Mash avocado to desired consistency in bowl, add chopped grapefruit and remainder of ingredients. Stir to combine. Salt and pepper to taste. Serve or refrigerate for later use.

Cauliflower Rice (the easy way!)

  • 1 large head cauliflower, cleaned and roughly chopped
  • Finely diced brocoli, carrots, and/or cabbage (optional but makes it look more appetizing)
  • Olive oil or grass-fed butter to taste
  • Salt and pepper to taste

This is by far the easiest and tastiest way to make cauliflower rice–no food processor necessary! Steam veggies until fork tender. I use my veggie steamer basket in a medium pot with lid. Drain water, use masher to”rice” veggies. Add butter and/or oil, and spices to taste. Too easy!

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 “One can make a day of any size.” -John Muir

Best,

Heather

Bacon Biscuits

13 Mar

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I whipped up these yummy biscuits last night to go with some leftover ham bone soup. The idea came from fastPaleo and the medium was one of my favorites: cauliflower. I loved that they were packed with meat and veggies, rather than a ton of almond flour. My kids loved that they were super tasty and spongy. Enjoy!

1 package nitrate free bacon
1 head cauliflower, cleaned and roughly chopped
3/4 cup almond flour or cashew meal
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
2 eggs

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Preheat oven to 375. Place bacon and chopped cauliflower on foil lined baking sheet. Bake in oven until bacon is cooked and cauliflower is nicely roasted–about 15-20 minutes. Halfway through, mix to coat cauliflower with bacon grease. Once done and slightly cooled, place contents of pan in food processor. Pulse until finely chopped. Keep yourself from eating too much straight out of the food processor! Spoon into mixing bowl. Add the remainder of the ingredients and stir to combine. Spoon onto parchment lined baking sheet into rounds. Bake for 15-18 minutes until nicely browned. Serve! Refrigerate leftovers. They would be perfect with eggs the next morning or alone as a quick snack.

Happy Thursday,

Heather

Happy Hearts Day

15 Feb

I didn’t have any new bright ideas for paleo/primal-friendly desserts for Valentine’s Day this year.  Instead of baking hearts, we ate a heart.  From a cow.  Really.

Let me be clear…this is new territory.  In the past three years of exploring the primal diet and lifestyle, I have been avoiding the organs.  There’s just so much else out there that is more easily palatable, I figured, why bother?

We are coming to the end of our 1/2 cow we bought last year and one of the remaining items was its heart, almost four pounds of nutrient dense meat.  The numerous benefits of organ meat are hard to ignore: higher protein content, abundant vitamins and minerals, double elastin and collagen content, metabolism boosters, rich in dynamic antioxidant CoQ10, source of the “X factor” Vitamin K2, and more.  The question is how to prepare it in a way that the rest of the family (and me!) will enjoy it.  Valentine’s Day seemed the perfect catalyst to dive in and give the heart a chance.

To start the adventure, I consulted one of my favorite cookbooks that my husband gave me a couple years ago, Nourishing Traditions, by Sally Fallon. Sally explores many unique sources of natural nutrition and has a lifetime of great ideas in one collection.  To prepare beef heart, she recommends a Peruvian Antichuchos recipe starting with a long marinade. This is what I came up with:

Beef heart

  • 1 beef heart, trimmed and cleaned of hard parts and excess fat, cut in cubes
  • 1 cup olive oil
  • 1 cup vinegar (I used half raw apple cider, half white balsamic)
  • 1 1/2 tsp sea salt
  • 1 tsp pepper
  • 1 tsp thyme
  • 1 tsp rosemary
  • 3-4 cloves garlic, minced

Balsamic Glaze

  • 1/2 cup red wine
  • 1/2 cup balsamic vinegar
  • 2 Tbsp raw honey

Start with partially frozen (half thawed) beef heart for easier cutting. Trim excess fat and hard parts that don’t look appetizing. Cut into small cubes. Combine marinade ingredients in bag or bowl, add meat and marinade for at least 4 hours or up to 24. Place meat on skewers and grill on outdoor grill or sauté in pan over medium high heat for 2-3 minutes. Ensure not to over-cook. Transfer meat to plate. In same pan, add wine, balsamic vinegar and honey. Bring to quick boil and simmer for a few minutes until liquids start to evaporate. Pour over beef heart cubes.  Serve with toothpicks as an appetizer or as a main dish with a plate of cauliflower rice or your favorite roasted veggies.

The results were interesting. It was like a dense steak with a stronger flavor, but it wasn’t as potent as liver.  The biggest surprise was my five year old eating at least 1/4 of the plate – he ignored the beef stew I made (as a back-up!) and ate bite after bite of beef heart. Later he asked if he could have it for breakfast, lunch, and dinner so he could get super strong.

Overall, we enjoyed trying something new and uniquely wholesome.  In the end, the consensus was we probably won’t go out searching for beef heart as a regular staple, but we certainly won’t be afraid to use it with the next cow! For other ideas try: subbing for beef cubes in a stew recipe or grinding it up in the food processor with some of the extra trimmed fat and making burgers. If you don’t want to use the whole heart at a time, freeze cubes or ground heart in small batches to sneak in recipes for an extra nutrient boost to your regular beef recipes.

If you’re feeling adventurous, give it a try! Let us know how you liked it in the comments below. If you’re already a heart lover, what are your favorite ways to prepare it?

Share your heart with someone you love, 

Heather

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