One thing that people have a hard time getting used to when transitioning to the paleo/primal lifestyle, is the totally unavoidable requirement of planning when it comes to your meals. We have become so accustomed to the grab-and-go, and it is extra work to have to prepare your next meal from scratch every time. The solution, of course, is to be prepared. Change your mindset, and remember that real food IS perishable. Well, that’s inconvenient.
Take heart! One thing we have that the “caveman” didn’t have: a freezer. Use it. Spend some time on a Saturday afternoon preparing ahead for the week. Cook it up, portion it out, wrap it well, pop it in the freezer. Voilà!
The freezer is the new pantry.
I love meatballs. They are bite-sized, my kids love them, and they make a great appetizer, especially when arranged on a platter beautifully…and they freeze really well.
I whipped these up the other day, and they turned out fabulous. A delicious helping of veggies and protein in cute little 2-bite servings.
1 lb Italian sausage (any type of sausage will work)
1/2 onion finely diced
5-6 c raw spinach
1/4 c almond flour
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
juice of 1 lemon
Preheat oven to 375 degrees. Place all ingredients in your food processor and pulse until well blended. Form into golf-ball sized meatballs, and roast on a prepared baking sheet for 20 minutes. Turn on the broiler for the last 2 minutes to get the golden brown finish.