Tag Archives: paleo freezer meal

Creamy Curry Meatballs

24 Aug


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.  🙂



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.




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

Chunky Chipotle Chili

12 Jan

The whole pot–see the 3 different types of meat? Yum.

Chili is boring.   I have never tried to come up with my own because it all tastes the same to me.  When I do make it, I’ve made the one on Melissa Joulwan’s blog for years (and it is very good), but I never get excited about chili night. 

Until now.  I guess it’s only honest to reveal my source and concede–Veronica (my pastelon and sofrito guru) graciously said I could post this, but it does feel like cheating.  I can’t help myself, time and again she just feeds me delicious, Latin-infused food.  And with my mouth full, I shamelessly say “Awesome, all my friends will love this…can I put it on my blog?”

So what’s the big deal?  It’s chili!  Well…aside from the meat trifecta, there is something so amazing about this chili…je ne sais quoi…oh yeah.  The adobo chipotles.  These can be overpowering, so more is not better.  Two plus some sauce is plenty to give it the undertones it needs to be, well, awesome.  I don’t really know what else to say, other than…Eat. This. Now.  And it couldn’t be simpler to throw together.

1 lb ground beef
1 lb italian sausage
1 lb steak, cut into 1/2” cubes
two onions (diced)
handful of garlic, minced
2 bell peppers diced
2 chipotles in adobo with a little of the sauce
2 cans diced tomatoes
large can of tomato sauce
1/2 can water
3 tbsp cumin
2 tbsp chili powder
1 tbsp coriander
salt, pepper to taste
diced green onions and cilantro for garnish and color

In a large stock pot, brown the ground beef and italian sausage.  Remove ground meat and set aside.  Brown the steak to medium rare, and set it aside.  With the remaining meat juices in the pot, sautee the onions, peppers and garlic until soft.  While those are cooking, blend the chipotles with the tomato sauce, water and spices in a blender or food processor.  Add the 3 meats back to the veggies, and pour the chipotle-tomato sauce mixture over the whole thing.  Add the two cans of tomatoes, salt and pepper.  Stir until well blended.  Simmer on low heat (1-2 bubbles per second) and garnish with green onion and cilantro if desired.

Thanks again, dear Roni.  I will make this for the rest of my life!



Consider using the remaining chipotles in this awesome chipotle cream sauce.  🙂

Marinated Flank Steak

14 Feb

marinated flank steak

Happy Valentine’s Day, friends!  Here’s to hoping you don’t fall too hard for the conversation hearts…don’t get discouraged that your treat options are limited…if you need ideas for some healthy-ER treats, check out our Valentine’s Day post from last year.

Back to flank steak.

This one is on our regular rotation–it is so simple, and a crowd pleaser!  I am drawn to recipes that require no chopping, the ingredients are in the pantry, and so tasty it’s hard not to eat the whole thing.  Icing on the cake: it can be a freezer meal.  While I am at it, I usually double or triple this one, to have it on hand in the freezer (a.k.a. “pantry”).  It’s also great to be able to respond quickly for a friend who may be in need of a meal.  (**For another fabulous simple marinade/freezer meal, look back at our Chicken Shawarma.)

(Recipe courtesy of Once A Month Cooking.)

1.5 to 2 lb flank steak, trimmed, sliced in 1-inch strips against the grain
3/4 c olive oil
1/4 c tamari, coconut aminos, or soy sauce
2 tbsp honey
1 tbsp sesame seeds
1/2 tsp red pepper flakes (or to taste)

In a 1-gallon ziplock bag, combine marinade ingredients well, then add meat.  Marinate 4 to 24 hours, or pop in the freezer for up to 6 months.

Remove meat from marinade, discard excess.  Grill the strips over hot coals, or place under broiler for 3 minutes per side, or to desired doneness.


Leigh ❤

raw steak cut across the grain

raw steak cut across the grain

marinated flank steak

Disclaimer: it seems like it is TOO simple…like it couldn’t have much flavor, or you should have to tweak it one way or another.  Let me encourage you, don’t bother.  It is just good on its own.  Also–yes, there is a bit of honey in the marinade.  Unless you know this sugar will send you careening for the nearest candy shop, it is worth using.  I really don’t like to split hairs on these things.  Sweetener tenderizes the meat, and balances the flavor perfectly.  The majority of the marinade gets dumped out, so truthfully, you are only ingesting a trace.  🙂

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