Allergies, our kids, and a fabulous allergy-free meal…
A while ago, I wrote a post wondering why so many kids have allergies nowadays. I was curious because there are so many more kids with allergies than in the past. Apparently, between the years of 1997 and 2002 the rate of peanut allergies DOUBLED. There was a 265 percent increase in rate of hospitalization (doctors checking kids into the ER) related to food allergies. And, it turns out ,1 out of 17 kids (under 3 years old) now has a food allergy. These are facts reported by the CDC.
If you or you have a child or a friend with food allergies, or you have a child that you want to keep well, I highly recommend taking 18 minutes to watch this TedX talk on Youtube by Robyn O’Brien who is the founder of Allergy Kids Foundation. It’s both fascinating and shocking.
And yes, it’s about allergies that your kids may not have, but it’s also about cancers and other diseases that we may be unknowingly putting our families at risk . Did you know that 1 out of 8 women have breast cancer, and from that, 1 in 10 are due to genetic factors. That means 9 out of 10 are environmental!! We may need to think a little more about GMO foods, meats treated with hormones & antibiotics, vegetables treated with insecticides, pesticides, etc. Times have changed and this is certainly not the food we grew up on! Okay, enough ranting. On to a new staple of ours…
So I wanted to make something without tomato sauce (for a change) and that included sun dried tomatoes so we ended up making these Sundried Tomato Basil Meatballs (without the almond flour and could be without eggs) and they were fabulous!
Here is what you need:
2 lbs grass fed ground beef
1 egg (if no allergies)
2 tbsp freshchives, minced
2 tbsp fresh basil, minced
1/2 onion, chopped
2 -3 garlic cloves, minced (I used half of the TJ’s pre-cut onion, garlic, shallot pack in place of cloves and onion)
½ cup minced sun dried tomatoes
2 tsp celtic sea salt
1 tsp black pepper
First, preheat your oven to 350. Then, mix all of the ingredients together in a big bowl and shape into golf ball sized (maybe a bit larger) meatballs.
Next, heat a skillet over medium to medium high heat. Once the pan is hot, spray some coconut oil (if non-stick) and carefully place the meatballs in the pan. Then, brown the meatballs on all sides.
Next, if your skillet is oven safe, cover it with foil and transfer to the oven and cook for an additional 15 or so minutes. If the skillet is not oven safe, move the meatballs to a large baking dish, cover and cook for a few more minutes until desired temperature. That’s it! So quick and so flavorful, and apparently kid-friendly. Alice “snuck” 3 meatballs after school. She thought it was so funny. I’m just pleased that my 8 year old, who has become pretty picky lately, loved them!!
I made 2 lbs worth, thinking these would be great leftovers. Would you believe, even in our small family, that there weren’t any leftovers!! I don’t know whether to be happy, or bummed about that.