Ever have one of those spells where it feels like you just can’t prepare a meal that will make everyone happy all the time?! Shoot, or anyone happy, any of the time? Lately, one of us in particular— not saying any names because I dont want to throw my only son under the bus (this phase better end soon!)— has been complaining a lot lately. ”Just to tell you mom…this isn’t my favorite.” So, while the kid is polite, it would be nice to hear a positive comment, at least once in awhile.
Last night….I was successful! Tate said “these are amazing!” and he actually said it TWICE. And then said ”Hey, hey, this is even better than IKEA meatballs!!!” Wait…what?!? So apparently he had a sample meatball when the family went to Ikea this weekend while I was working. Anyway, I’m not sure that is a compliment, but I’ll take it. He actually said these were “better…way better!”. YEEEESSS. EVERYONE was happy last night! Me included!! This is definitely a new staple for us. Lots of flavor, but no crazy spices that might offend one of your more picky eaters.
Oh and speaking of kids and picky eating, I’m doing a talk at Dr. Bhatia’s (Dr. Taz) office TONIGHT (8/13) on how food affects our kids and how to prep them for success at school so they can concentrate well and be their very best. It’s from 7:00-8:00 at 1401 Dresden Drive in Brookhaven. Be sure to call the office at 404.814.9808 or email firstname.lastname@example.org to reserve your spot.
Mmmm, these meatballs were so tasty! I have to admit, I’ve never had “swedish meatballs” so the flavor might not be 100% authentic, but they were still really good! I mainly called them “Swedish Meatballs” because of Tate’s IKEA point of reference…
The kids were hungry during pictures so I let them sample our new meatballs…
You see his death grip on her arm?
I really shouldn’t have made dinner so late last night…
Oh and we sautéed the asparagus in some ghee and then poured in the extra gravy. It was so good!
I made enough so we would have leftovers so (about 4 meatballs) so if you have a family smaller than 4, or you don’t want the leftovers, you might want to half the recipe…
2 pound grass fed ground beef (makes the best gravy with 80/20)
1/4 cup parsley, minced (dried or fresh)
3 garlic cloves, minced
1/2 cup dried onion (it’s all we had but fresh would be great too)
1/2 cup almond flour/meal
1 3/4 tsp sea salt
1/2 tsp black peppercorns
1/2 tsp nutmeg
For the gravy
1 cups chicken (or beef) broth
1 tbsp arrowroot powder
1 tbsp cold water
1/2 cup unsweetened almond milk (or other dairy alternative)
Salt and pepper, to taste
Parsley for garnish
Heat oven to 350F. Mix all of the meatball ingredients together in a large mixing bowl. Then with your hands, mush it all together until well combined. Then form meatballs (about 2″ in diameter). Heat cast iron skillet or pan on high.
Cook meatballs and let them get brown on one side, and then flip (about 4 min on each). Continue to turn the meatballs on the raw sides so they get brown all over. Then cook on 350 for 15 or so minutes. My pan was small so I could only fit half so if your pan is small or you don’t have a oven safe pan, transfer the meatballs to i put a glass dish or baking sheet. While that is cooking keep the grease in the pan and add the chicken broth and almond milk. While that is heating on medium high heat, stir the arrowroot powder and water in a small bowl. Once combined well, stir that in with the rest of the gravy. Add a dash of salt and pepper and allow to come to a boil. Then reduce and let cook for a couple more minutes until it thickens. When the meatballs are done, place them on a plate (or back into the gravy pan) and cover with gravy. Garnish with parsley and enjoy!
As you may know I am a huge fan of grass fed beef and all of the benefits that go along with it. We eat a decent amount in our household and while we try to eat organic things as much as we can, at least with thin skinned fruits and veggies, all of the red meat is grass fed. So we really try to save on cost where ever we can since it can all really add up.
Jason, who works at Destiny Organics, is a big help in that area. For about a year now some friends and I have purchased our grass fed meat from him. He has a wide array of meat, as well as fruits, vegetables, granolas, cheeses, etc. If you want his detailed price list, you can email him for it at email@example.com. Click here for their web site.
The main staple that we always get from him is the ground beef. We get it by the case, so 12 dozen per case, and it’s about $5.80 per pound (individually wrapped so easy for one night dinners). It’s almost half of what we pay at Whole Foods and the quality is great! And, it’s easy to get it. We just email him our order and then go pick it up at Sweet Auburn Market (downtown Atlanta next to Grady just off 75) which is a fun and entertaining place to visit regardless.
Mmmm, we love cripsy and salty roasted okra! That post to come this fall…
Here the kids are checking out the “cow’s feet” and “pig ears”. Tate just begged me not to get those things. Thanks Tate, I’m not that bad! Well, okay, maybe we tried liver and some really hot things that the kids tried like a champ (I know, that one was super mean), but still…
I don’t think there are too many people that aren’t looking for extra ways to get more protein into their kids. While mine do eat a healthy amount, I love that we’ve finally figured out a way to add it to tasty and fun snacks like this Strawberry Smoothie.
We made it two different ways—both with added protein using Jay Robb Vanilla Whey Protein Powder (which smells like cake batter by the way!). The reason we used the Jay Robb, aside from the cold pressed processing, strong reviews and good reputation, was that you could buy a sample pack from Whole Foods. I’ve heard so many say they’ve spent lots of money on other powders, only to learn they were disgusting. Anyway, I will admit I bought this probably a year ago (gross…maybe), but it was GREAT! There are still others on my list to try but this was a good start for sure! What is your favorite protein powder?
So the first milkshake, oh wait, I just called it a milkshake, but there is no milk in it and it’s suppose to be a smoothie. Still, to me it tasted like a strawberry milkshake, thick and creamy. So the first has everything in it that is listed below minus the almond butter. The second had the almond butter. The good thing about both of these smoothies is they are low in sugar. Smoothies can quickly become an insulin shock to the system with too many fruits, especially tropical ones. Try to stick with berries or green apples since they are lowest in sugar when making a smoothies.
Here is what you need:
1 cup frozen strawberries
2 tablespoon almond butter (optional)
1 cup almond milk (I did 1/2 cup almond milk and 1/2 cup canned light coconut milk)
1 tablespoon protein powder
5 drops stevia (what we used) or 1 tbsp honey
So Tate loved his with the almond butter which makes me happy. Extra good fat and protein! And I loved it too, but I think I might have preferred the other drink without the almond butter. Again, I think because it tasted a little more like a milkshake. Either way, they were both really good!!!
Oh and speaking of protein, yes, I know, these Simply 7 chips we got at Whole Foods are not even close to “Paleo”. But, they are a fun snack that my son loves and has 9 grams of protein per serving. 9 grams! Not bad for a “chip”. While they are not cheap, they are on sale now…
My sweet husband has been doing much of the cooking on the weekends lately which has been a nice treat! A month ago, he made this great side and we’ve made it every week since. It’s simple to make and super yummy if you love garlic like we do.
All you need is a bunch of asparagus, about 5 garlic cloves (we use pre-pealed Trader Joe’s), olive oil, salt, pepper and some lemon juice. Easy enough! Makes for a great appetizer too.
We use this garlic from Trader Joe’s all the time. Just one extra thing Trader Joe’s does to make life a little easier…
Set your oven to 425F. Wash and cut the bottom inch or so off of the asparagus, the place it in a bowl with about 2 tbsp extra virgin olive oil, fresh minced garlic and some salt and pepper to taste. Mix it around with your hands until the asparagus is well coated. Then set the asparagus out flat on a foil covered baking sheet and cook for 12-15 minutes. Squeeze lemon juice over asparagus before serving if desired. Serves 4, or 2 if you’re in my family!
Roasted garlic makes everything pop with so much flavor!
Yep, that’s what I said…snickerdroodles. Cheesy I know, but seriously these snickerdoodle cookies are amazing!!
Erica Kerwien of the healthy food blog, www.comfybelly.com, has come out with a fabulous new book called The Healthy Coconut Flour Cookbook. This new cookbook is beautiful and the pictures will make you hungry and your mouth water. And not only are the recipes so tasty and all paleo-friendly, but many of them are nut-free which is great because so many of the paleo “treats” are made with almond flours. And, because coconut flour is full of fiber, it helps keep our blood sugar levels stable and our bodies digest the food more slowly. It also can keep us fuller, longer. All the reason to use more coconut flour, and even more reason to get her amazing coconut flour cookbook! If you love it as much as I do, please take the time to get her a great review on Amazon or BarnesandNoble.com.
Even though it’s summer, things have been hectic, but luckily I had two volunteers to help bake these delicious cookies…
The pictures are beautiful and fortunately for these two girls, the instructions are simple and easy to follow…
If only they included clean up directions too. Oh girls! If you are slightly OCD or a strong type A personality, you may want to skip the next picture…
YUUUMM!!!! These are to die for!
By the way, happy early 10th birthday Eloise!! We love you!
3 tbsp unsalted, melted butter, coconut oil or ghee
⅓ cup maple or honey
1 tbsp vanilla extract
2 tbsp ground cinnamon
2 tbsp coconut palm sugar
Preheat oven to 350F.
Whisk together the almond flour, coconut flour, baking soda and salt in a bowl.
In a separate bowl, cream the butter, honey and vanilla.
Add the flour mixture to the butter mixture and blend well.
Line baking sheet with a nonstick surface like parchment paper.
Blend the ground cinnamon and sugar together in a shallow bowl or plate. Using the palms of your hands, roll a tbsp or so of dough into a ball. Roll the dough ball in the cinnamon mixture to fully coat. Place the dough balls on the cookie sheet, spaced about an inch apart and flatten with the underside of a jar or glass or the palm of your hand.
Bake the cookies for 8 to 10 minutes. Cool for at least 10 minutes.
Store in a sealed container at room temperature for a few days or in the freezer for a few months.