guilt-free foods

Lamb Meatballs with Dill Dip

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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.

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

Paleo Reuben

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One thing I really, really missed when I started the Paleo diet were Reubens. I could eat them all day, every day. While on this diet I would only have a Reuben once or twice a year. Now, I have finally found a way I can eat them without the carb and grain loaded bread. Truly amazing. This was so much fun to experiment with and so easy to make. If you’re strict Paleo, Health Bent has a thousand island dressing recipe with only 5 ingredients. Also, you can substitute the heavy cream with full fat coconut milk in my recipe. Always use full fat cream, yogurt, cheese, etc. No point getting low-fat. It tastes worse in recipes, it’s usually higher in carbs, and fat does not make you fat. I can’t stress that enough. The whole ‘eating low fat’ thing was a fad that started in the 80s and just needs to die off already. If you would like to look into this, read Gary Taubes book Why We Get Fat.

 

…How did that just turn into a rant?….I guess that’s what happens when you write in a ‘stream of consciousness’ fashion…anyway…

 
 
Ingredients:

For the waffles (makes 4-5 square slices in my waffle maker):

2 cups almond flour

3 eggs, whisked

1/2 teaspoon baking soda

2 tablespoons melted butter, cooled, or your fat of choice

1/2 teaspoon garlic powder

1/2-1 teaspoon  poppy seeds

1/2-1 teaspoon sesame seeds (sprinkle it and eyeball it. Doesn’t have to be exact. Same goes for poppy seeds)

1/2 cup heavy cream or coconut milk

salt and pepper to taste

 

For the reuben goodness:

.3-.5 lb corned beef, thinly sliced from the deli (get however much you want! you can always double this recipe!)

1/2-1 cup sauerkraut (again, as much as you want!)

Thousand island dressing

4-8 slices of swiss cheese

1/2-1 tablespoon butter

 
 

Directions:

1. Heat your waffle iron. In a large bowl, mix the almond flour, baking soda, garlic powder, s&p, and seeds. Then add the whisked eggs, heavy cream, and melted butter until well combined. Make sure your butter is cool so it won’t cook the eggs. Then spoonful the batter into you waffle iron and poof…Paleo sandwich bread.

2. When the waffles come out of the iron, set them on your plate(s), lay however many slices of swiss cheese you want on one side, so it will slightly start to melt over it.

3. In a large skillet, melt a tablespoon or 1/2 tablespoon of butter over medium-high heat. Add however much corned beef and sauerkraut you want for your sandwiches. You can keep them separate, but in the same skillet. Or mix it. Whatever you like. Heat it up, flipping/stirring, so the corned beef slices start to curl and get slightly browned.

4. Straight from the skillet, pile the corned beef and sauerkraut right on top of the swiss cheese so it melts even more.  Top it with dressing and another waffle slice.

Paleo-ish Products I Love – #1 Justin’s Chocolate Hazelnut Butter

I decided that in between recipes I will post a paleo-ish product I love. These will be products I usually have in my kitchen or I love as an occasional, guilt-free treat. Like the one I’m posting now is an example of one of those guilt-free paleo-ish treats. Justin’s Chocolate Hazelnut Butter. It’s like a guilt-free version of Nutella, except with a grainy texture and a little more salt added to it…and way better for you, as in, having less sugar per serving, and no artificial flavors.

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This is a great logo too. Fun and playful. Makes me feel better about what I’m eating. Not guilty.

As for the ingredients…Nothing there you can’t pronounce. Sugar is not the first ingredient. It’s not sweetened with refined sugar and doesn’t contain gluten or dairy either 🙂 I love this stuff! Pure chocolatey goodness.

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Okay, I have to admit….The only thing I don’t like about this stuff is that it’s $8-9 for a 16 oz jar at Mom’s Organic Market and even more on Amazon. But when I purchase it I have to consider, I won’t be eating this every day and buying this every time I go to the store, because it’s a treat. It’s also 12 carbs/2 tablespoons so, when I do indulge, I’m scooping some on a spoon and that’s probably it for the day. And even if I have more than one serving, it’s not bad for me! Google the benefits of almonds and keeping nuts in your regular diet too. Not bad at all. They also sell Justin’s Chocolate Hazelnut Butter in 1-2 serving packets at Mom’s Organic Market and Roots Market in Olney, MD. They could possibly sell it at Whole Foods too, but it probably costs $500 a jar or packet….If you don’t understand that joke, you need to read this.

Everything in moderation 🙂 I’ll leave you with a few words Steve’s PaleoGoods posted on Instagram yesterday about what the Paleo diet is all about. They will get their own post here as well some time soon. They’re awesome people with awesome healthy and quality products. Check them out.

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