Grain Free Meatballs
4 lbs. grass-fed ground beef (or other ground meat- I used 1 lb. turkey, 1 lb. lamb, 1 lb. beef)
1 medium yellow onion
1 tsp. sea salt
½ tsp. freshly ground black pepper
Note: You could also add ½ to 1 tsp. of thyme, oregano, basil, and or rosemary. Season to your taste.
Pre-heat oven to 375 degrees.
Using a food processor or grater, grate the carrot, onion, and zucchini. Add ground meat, seasonings, and vegetables to a large bowl. Mix well with your hands. Form into balls evenly sized meatballs.
Add 12-14 meatballs to a parchment paper lined glass baking dish. Bake in batches for 25-30 minutes each.
Storage instructions: Freeze meatballs in a single layer on a cookie sheet. Transfer frozen meatballs to a zip top bag and return to freezer.
Reheating instructions: Thaw desired amount overnight or all day. In a skillet over medium high heat, melt 1 TBSP fat. When fat is melted add meatballs and cook covered, rolling every couple minutes, for 10 minutes.
Prep Time: 5 minutes
Cook Time: 15 minutes
1 lb. New Zealand Grass Fed Ground Lamb
1 tsp. Dried Parsley
1 tsp. Dried Dill
1 tsp. Dried Oregano
1 tsp. Celtic Sea Salt
1 tsp. Coarse Ground Black Pepper
1/2 tsp. Ground Coriander
1/2 tsp. Ground Cumin
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
- In a mixing bowl add ground lamb and all spices.
- Mix with hands and form into 4 equal size patties.
- Pan fry in cast-iron skillet over medium-high heat about 4 minutes per side.
- Let cooked patties rest and juices redistribute for 5 minutes.
- Serve over a pile of mixed salad greens.
1 lb. skinless chicken breast, cut into strips
1 egg, beaten
½ cup almond meal
½ tsp. sea salt
¾ tsp. paprika
¼ tsp. ground coriander
¼ tsp. ground cumin
Pre-heat oven to 425 degrees. Line a glass baking dish with parchment paper.
Combine the seasonings and almond meal on a plate. Place egg in a separate shallow bowl. Dip the chicken strips in the egg and then the almond meal mixture, place in baking dish. Repeat for all strips.
Avocado Chorizo Sweet Potato Skins
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
- 1lb chorizo
- 3 sweet potatoes
- ½ red onion, diced
- 2 ripe avocados, halved and seeds removed
- ½ lime, juiced
- ½ lemon, juiced
- 1 teaspoon cumin
- 2 tablespoons Coconut Oil
- salt and pepper, to taste
- 1 tablespoon almond flour
- Preheat oven to 425 degrees.
- Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)
- While your sweet potatoes are baking, pull out a large skillet, place over medium heat and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.
- When chorizo is halfway done cooking, add your onions to sweat it out.
- When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and to cool.
- Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place in the food processor. Mix until you get a smooth paste.
- Add your lime, lemon, cumin and a bit of salt. Pulse until mixed thoroughly.
- Place your chorizo and ¾ of your avocado mixtures in a large bowl to incorporate. Leave the other ¼ of avocado mixture for toppings.
- When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about ½-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.
- Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.
- Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.
- Top off your your leftover avocado mixture. Kinda like a scoop of sour cream on top.
Sweet Potato And Kale Chicken Patties
2 green onion, finely chopped
1/2 medium sweet potato, peeled and cut into tiny little cubes
2 1/2 cups kale, finely chopped (leaves only)
1 pound skinless boneless chicken breasts, cut into chunks or ground chicken
1/2 teaspoon sea salt
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary, finely chopped
2 tablespoons coconut flour
Heat a large skillet over medium high heat with 1 teaspoon coconut oil (or bacon grease) add green onions and cook until tender, about 3 to 5 minutes.
Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.
Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.
Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.
Divide your chicken mixture into 6 to 7 even patties.
Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.
Serve as is or with a side salad. I used a little guacamole, which was delicious
1 small yellow onion, diced
2 green/granny smith apples, peeled and diced
2 cloves garlic, minced
1/2 tsp. sea salt
1/4 tsp. allspice
1/4 tsp. cinnamon
2 pinches of cloves
1/4 tsp. ginger
2 TBSP apple cider vinegar
6 oz tomato paste
Place all ingredients into a slow cooker and stir to combine. Set the slow cooker to low and cook for 4 hours.
Allow the mixture to cool slightly and then place into a food processor or high speed blender and blend until smooth.
Once blended, place the ketchup into glass containers and allow it to cool before refrigerating.
The ketchup should last for several weeks or more in the refrigerator. If it changes color, smell, or you see mold, toss it and make new batch.
2 TBSP lemon juice @ room temp
1/2 tsp. dry mustard
1/2 tsp. salt
3/4 cup avocado oil
Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard and salt. Mix for 20 to 30 seconds.
THIS IS THE IMPORTANT PART! To incorporate the oil, you must drizzle it very slowly into your food processor or blender as it is running. This takes about two to three minutes or so.
Eventually, the substance inside the blender or food processor will start to look like regular mayonnaise.
You can use your homemade mayo for chicken, tuna, or egg salad.
8 green apples, peeled and chopped into 1/2″ pieces
1/2 cup of ghee
4 TBSP lemon juice
In an enameled cast iron or stainless steel pot over medium heat simmer the apples, lemon juice, and ghee together for 15-20 minutes or until the fruit is soft.
You can leave it chunky or mash/puree the mixture for a smoother texture.
Serve warm or at room temperature.
2 ripe avocados
Juice of 1.5 limes
1/8 cup balsamic vinegar
1/8-1/4 cup water (more if necessary to reach desired consistency)
About 4 sprigs of cilantro
1-2 tsp sea salt
1.5 tsp garlic powder
Pepper to taste
Combine all ingredients in a food processor, and blend until smooth
If the dressing is not your desired consistency, add water, just a tsp at a time.
Taste, and add more salt, garlic, etc if necessary.
Place in an airtight jar and refrigerate for up to 10 days.