diet

Lamb Meatballs with Dill Dip

lambdinner

 

It’s about time I post this recipe. I must have made these meatballs about 4 times in the past month alone.  My sister made these Aromatic Lamb Meatballs by Nigella Lawson while I was visiting her one day and they were the bomb. So, of course, I decided to change up the recipe and make my own Paleo version with an optional side of dairy goodness. This whole meal pictured above took me about 1 hour and 15 minutes to make, veggies, dip, and all included. If it was just the dip and meatballs it would have taken me under an hour. I served it with cooked frozen spinach (quick and cheap) mixed with grass-fed butter, s&p. And asparagus that was on sale at Weis, rubbed in oil, granulated garlic, s&p, then broiled on high for 8-10 minutes.

Switching gears here, I’m going to share a short, sweet, and random story. I recently went to one of my best friends birthday dinners and one of the ladies in the dinner group told me she’s a fan of my food blog and asked about how I got into the Paleo diet, how I got into cooking, and so on. Let me just say, I LOVE when anyone asks me this. I will save the whole story of how I started the Paleo diet for another post. But I must say, instances like this remind me of why I started this blog and why I’m sharing my recipes. So, this is a big thank you to that person. It’s a great motivation to keep posting and keep up with this blog. Thank you! 🙂

 

Ingredients:

Makes about 15-17, 1.5 inch meatballs

1lb ground lamb

1/4 cup finely diced yellow onion

3 tablespoons almond flour (optional)

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon salt

1 egg

 

Yogurt Dip:

2% or whole Fage Greek Yogurt-Whole is best

lemon juice

fresh dill, chopped

Granulated garlic

salt & pepper

*all of these ingredients don’t have measurements because I taste as I add them until I get the right balance. I advise starting by adding 1/2 teaspoon of s&p and garlic, 1 teaspoon of lemon juice, 1 tablespoon of chopped dill. Then taste and add more of each as you feel it needs. Taste as you go, only add a little at a time. I have extra pics below to give a better idea of what the final dip looked like.

 

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with foil. Combine all meatball ingredients in a bowl. Mix well. Form mixture into 1.5 inch balls (about the size of golf balls) The mixture will be pretty sticky.

2. Bake meatballs for 25-28 minutes, or until no longer pink in the middle.

3. While the meatballs cook, make your dip. Grab your container of Fage (I had a medium size tub, refer to pics below) and mix it up with a spoon until smooth. Add salt, pepper, garlic, lemon juice, and chopped dill. Mix well, taste, add whatever you think it needs. Only add a little at a time.

photo 3 photo 1photo 4 photo 5

4. Serve with the dip and some broiled veggies or chopped spinach and enjoy!

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Vanilla Chai Chia Pudding

chiapudding

 

Gosh, Sorry I haven’t posted for a long time. Been busy testing new, easy, Paleo recipes and applying for jobs like crazy. One of these quick new recipes I have discovered is chia pudding. I can’t stress it enough, this recipe is so easy! The first time I made chia pudding, I was afraid I wouldn’t like it because I hated tapioca pudding. But turns out, I love it! Chia seeds don’t have all of the Omega fatty acids you need/should have in your diet, but it does contain one called ALA that’s good for you. Google it and try it out this recipe!

 

Ingredients:

1/4 cup white chia seeds. I got mine from Weis. I’m sure black chia seeds would work just fine too.

1 cup unsweetened almond milk or vanilla flavored almond milk or coconut milk. Coconut milk will give a creamier consistency.

1/2-1 teaspoon vanilla extract, or vanilla beans

1-3 tablespoons strongly brewed chai tea, cooled

1 1/2 to 3 tablespoons of honey, depending on how sweet you want it.

Optional-A jar

Toppings (berries, granola, etc.)

 

Directions:

Combine all of the ingredients in a bowl, adding the chia seeds last. Set the timer for 20 minutes and stir or whisk the mixture on and off. Be sure to taste the mixture to make sure you sweetened it to your liking. Add more honey if you want. Wait a couple minutes, stir again, wait another minute, stir again…When the 20 minutes of stirring are up, you’ll finally see the mixture become more like a pudding consistency. Pour mixture into a jar, or tightly sealed container. Refrigerate for at least 2 hours. Top with fruit or granola and enjoy!

*I quadrupled this recipe and it worked out really well. I save glass jars to store the pudding in. The pudding can also last a long time in the fridge (over a week).

 

Paleo Peri-Peri Chicken

periperichickenpic

My apologies for not posting in a few days. Had some kitchen disasters/Superbowl recipes crisis. I planned on making spinach and artichoke dip, wings, cheesecake mousse stuffed strawberries, and brownies. Brownies were an epic fail (one didn’t cook all the way through in time, and the other wasn’t sweet enough), didn’t have time to make the dip, and the wings weren’t spicy enough. However, the cheesecake mousse stuffed strawberries worked out well 🙂 They were a hit with the family and I will definitely be posting that recipe soon.

Note to self – do not experiment with new recipes 3 hours before the super bowl.

This recipe however, I’m well acquainted with. It’s from the blog The Iron You. Check it out. Good, healthy, Paleo recipes. Their recipes are more strict with the Paleo diet than the recipes I post.

Also, this chicken was awesome on salad with balsamic dressing, crumbled feta cheese, banana pepper rings, and cherry tomatoes.

periperichicksaladpic

I should also add, if you haven’t been to a Nandos yet, go. Good prices, the peri peri chicken cesar salad is delicious and their tasty sangria is half off before 6. Oh, and get the french fries because their dip is really good too.

Okay…I think that’s all…Enjoy this recipe!
 
 

Ingredients:

Bamboo Skewers, soaked in water for 5 minutes

2 lbs chicken breasts, cut into 1-1½-inch chunks. I cut them 1 inch so they cook faster. Impatience strikes again.

½ cup white vinegar

Juice of 2 lemons

ÂĽ cup olive oil

2 cloves of garlic, crushed or minced. Whatever you got on hand. Crushed is better though.

1 small onion, thinly sliced

½ teaspoon cayenne pepper

2 teaspoons paprika

1 teaspoon oregano or italian seasoning

2 to 3 teaspoons chili powder

1 ½ teaspoons salt

Ground black pepper to taste

Optional: 1/4-1/2 teaspoons red pepper flakes for heat
 
 

Directions:

1. In a small bowl combine white vinegar, lemon juice, olive oil, cayenne pepper, sea salt, garlic, shallot, paprika, oregano, chili powder, black pepper, and the red pepper flakes (optional)

2. In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and marinade.
Cover or seal and marinate in the refrigerator for at least 1 hour. The time you allow for marination makes a significant difference in this recipe. I marinate mine for 3-8 hours. Overnight would be best if you’re able to do that.

3. Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. I try to stick some of the onion slices on there too.

4. Heat a grill or a grill pan to medium heat. If you’re using an outdoor grill lightly oil the grill grates. I personally used a baking sheet, foiled it, then put a greased wire rack on top. Broiled on high 10-12 minutes, on the middle oven rack ( time depending on how small you cubed the chicken) turning them half way through.

5. Cook the chicken kebabs, until golden brown and cooked through, about  10 minutes turning regularly, until juices run clear.

6. Serve on salad or with your favorite grilled/broiled veggies.

Honey Cashew Chicken Lettuce Wraps

chickenlettucewrap3 chickenlettucewrap2 chicken lettuce wrap 1

This was really good. I’ve tried a few chicken lettuce wrap recipes the past couple of years and I always felt like something was missing. So, I decided to try another one last night and add some of my own touches. I got this recipe from wegottaeat and they apparently adapted theirs from Pioneer Woman (A blogger turned food network show chick).

I think I need to mention in this post my favorite/healthier substitute for Kikoman soy sauce- Organic Wheat Free Tamari Sauce. Check it out, you’ll probably find it in your local grocery stores gluten-free section.

This is what it looks like:

tamaripic


Ingredients:

2 tbsp rice vinegar
2 tbsp coconut palm sugar
1/4 tsp red pepper flakes
A dash or two of ground red pepper
1/4-1/2 tsp fresh grated ginger or ground ginger
2 tsp sesame oil
4-6 tbsp honey, depending on how sweet you want it
2 tbsp + 1 tbsp set aside of wheat free Tamari sauce or soy sauce.
1-3 tbsp coconut oil or butter
1.5 lbs chicken breast, diced
1 small onion, finely diced
2-3 cloves garlic, minced
1/2 cup cashews, chopped
2 8oz cans of diced water chestnuts (I diced them up a little more, as you can see in the pics)
8 leaves romaine or iceberg lettuce, washed & dried..I find romaine to be a little easier with lettuce wraps.
sesame seeds or green onions for decor if you want
Directions:
1. For the sauce, mix together rice vinegar, coconut palm sugar, red pepper flakes, ground red pepper, ginger, sesame oil, honey, and 4 tbsp of Tamari/soy sauce – making sure to dissolve sugar. Set aside.
2. Heat coconut oil or butter in pan over medium to medium-high heat. Add diced chicken and brown. Don’t cook it for too long, you don’t want it to get tough. You don’t want to cook it all the way through, it will finish cooking later. Remove chicken from oil, put it in a separate bowl to the side.
3. Add diced onions and minced garlic to pan and a tablespoon or so of Tamari/soy sauce to the pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, water chestnuts, and cashews. Saute mixture for a few minutes and taste to see if you want to add more honey or Tamari/soy sauce. I added the honey and Tamari sauce by tablespoon and kept tasting it while it was sauteing, until it was just right.
Enjoy!