Rosemary Ground Lamb Meatballs with Rosemary Pumpkin Sauce

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These meatballs are so delicious.  For those of you who eat meat, lamb is an excellent red meat to consume in moderation.  It is high in many important nutrients and minerals giving it plenty of health benefits. Some of those include the following:

  • Boosts immune health
  • Packed with protien
  • Excellent source of zinc and iron
  • Good source of healthy fats
  • Great developmental food
  • Promotes a healthy nervous system

lamb

Like I said – loads of nutrients and health benefits!  Of course, moderation is key, but lamb is an excellent meat to include in your diet, and this recipe for these meatballs is a great way to do just that!

ROSEMARY GROUND LAMB MEATBALLS WITH ROSEMARY PUMPKIN SAUCE

Ingredients:

For the meatballs:

  • 1/3 cup minced parsley
  • 1 tsp. dried Rosemary
  • 1/2 tsp. Sea Salt
  • 1 pound ground lamb

For the Sauce

  • 1 Tbsp. olive oil
  • 2 diced onions
  • 2 minced garlic cloves
  • 1 tsp. Rosemary
  • 2/3 cup pumpkin puree
  • 1 cup diced celery
  • 1 1/2 cups water
  • 1/2 cup minced parsley leaves

Directions:

1.) Begin by combining the parsley, the rosemary, and the sea salt in a bowl. Crumble up the lamb into this spice bowl and knead the meat until the spices are incorporated. From this meat, you create the meatballs. Line up the meatballs on a baking sheet.

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2.) To the side, heat up the olive oil in a skillet and sauté the onion for five minutes. Toss in the rosemary, the sea salt, and the garlic and stir. Add the diced celery and stir again. Add the water, the pumpkin puree, and the parsley, and stir for an additional thirty seconds.

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3.) Bring this created sauce to a boil and place the meatballs in this saucepan. Cover the skillet and reduce the heat. Cook the meatballs for forty minutes with the cover on.

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4.) Afterwards, remove the cover and cook for an additional twenty minutes.

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5.) Transfer to a bowl or plate and serve warm.

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Super yummy, guys!  Enjoy! 🙂

Buttery Garlic Brussels Sprouts

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I’ve been cooking more with butter lately than I have in the past.  Through some research, I’ve found that organic grass fed butter actually has quite a few health benefits.  I still use my olive oil and coconut oil, but I “think” there are some benefits to using butter in moderation in some cases. Plus, um, it’s butter and it’s delicious…

butter

This recipe uses both butter and olive oil, and it comes together beautifully to creating some brussels sprouts with a perfect garlicky and buttery taste to them.  These make a perfect side dish to a nice roasted chicken breast to create a healthy and complete meal!

BUTTERY GARLIC BRUSSELS SPROUTS

Ingredients:

  • 20-25 brussels sprouts, washed and cut in halves
  • 2 Tbsp. organic grass fed butter
  • 1 Tbsp. olive oil
  • 3 cloves of garlic, crushed in a garlic press
  • sea salt, to taste

Directions:

1.) Melt the butter and olive oil over medium heat in a large frying pan.  Add the garlic, and cook for 1-2 minutes until garlic begins to brown.  Remove 1/2 of the garlic and throw it away.  Add in the brussels sprouts flat side down.

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2.) Cover the pan, and cook for 7-10 minutes (do not stir) until the brussels sprouts are tender.

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3.) Transfer to a bowl or plate, and season with a bit of sea salt.

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Yummers!  Enjoy! 🙂

Sweet Potato Dessert Casserole

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I’m filing this under sweets/desserts, but it’s so healthy that really this could totally serve as a super yummy breakfast as well.  Okay, so besides that, holy crap – I can’t believe how yummy this stuff is!  I threw this together not sure how it would turn out, but wow wow wow!  I could eat this stuff all day long!

If you like pumpkin pie (like me), you’re sure to love this.  If you don’t like pumpkin pie (like hubby), you’re sure to love this!  Seriously, it has a pumpkin pie/mashed potato type of a texture that is SO satisfying, and the taste, the taste, the taste!  It’s honestly one of the most delicious things I’ve ever put in my mouth!

The main ingredient in this casserole is sweet potatoes, and sweet potatoes have numerous health benefits, some of which are listed in the following pin!

health benefits

A dessert that is made with a large majority of ingredients from a vegetable is an enormous winner in my book!  All those health benefits in a dessert!!!  You have GOT to try this stuff!

SWEET POTATO DESSERT CASSEROLE

Ingredients:

  • 3 sweet potatoes, peeled and cut into chunks
  • 1/4 tsp. Sea salt
  • 2 Tbsp. butter
  • 1 egg
  • 1/2 tsp. Vanilla + a bit more
  • 1/2 tsp. Cinnamon + a pinch more
  • 1/4 tsp. Nutmeg + a pinch more
  • 1/4 – 1/2 tsp. Stevia + a pinch more
  • 2 Tbsp. almond milk
  • 3-4 Tbsp. Almond butter
  • 1/4 cup almond milk

Directions

1.) Begin by preheating the oven to 380 degrees Fahrenheit.

2.) Next, place the sweet potato on a parchment paper lined baking sheet, and bake them in the oven for thirty-five minutes.

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3.) Take the sweet potatoes out of the oven, and transfer to a food processor. Add the sea salt, butter, egg, 1/2 tsp. Vanilla, 1/2 tsp. Cinnamon, 1/4 tsp. Nutmeg, and 1/4 – 1/2 tsp. Stevia. Process on high until the mixture is completely combined and smooth with no lumps.

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4.) Place this evenly in a baking dish.  Bake the casserole for 25 minutes.

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5.) During the last 5 minutes that the casserole is baking, heat 1/4 cup milk in a small sauce pan over medium heat. Add the almond butter, a bit of vanilla, a pinch of cinnamon, nutmeg, and stevia, and stir to combine creating a nice drizzle or icing.

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6.) Remove the casserole from the oven and top with the almond butter drizzle.

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7.) Allow to cool in the pan for 5 minutes or so, then use a knife/spatula to transfer to plates to serve.

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Look at that! DELISH!  Enjoy! 🙂

Broccolini Breakfast Muffins

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One word: YUMMY!  I love these savory breakfast muffins!  They are super easy to throw together, are super healthy, and are absolutely scrumptious!

There’s plenty of veggies in these guys, such as onion, garlic, shallots, arugula,… but the one I’m going to touch on here is broccolini!  Broccolini is a type of broccoli that has a little bit of a sweeter taste than regular broccoli.  Don’t let that make you think it doesn’t still share all of the health benefits of broccoli though!

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Broccolini is high in folate, vitamin C, Beta-carotene, and potassium.  Because of this, it has the following health benefits:

  • Slows down/prevents the thickening of artery walls making it excellent for fighting against heart disease.
  • Aids in prevention of certain cancers.
  • Excellent for boosting the immune system.
  • Helps prevent macular degeneration.
  • Encourages skin repair from sun damage and other environmental toxins.
  • Helps to maintain a healthy nervous system.

So, those are just a few of the reasons why I love broccolini!  It’s definitely a veggie you want to be adding to your diet regularly, and these breakfast muffins provide a great way to do that!

BROCCOLINI BREAKFAST MUFFINS

Ingredients (makes 9-10 muffins):

  • 2 cups chopped broccolini
  • 2 cups chopped arugula
  • 1 chopped red onion
  • 2 garlic cloves, minced
  • 1 chopped shallot
  • 7 eggs
  • 1/2 cup shredded cheddar cheese
  • 1 tsp. Olive oil
  • Sea salt, to taste

Directions:

1.) Begin by preheating the oven to 350 degrees Fahrenheit. Spray a muffin tin with olive oil.

2.) Heat olive oil over medium heat.  Add the onion and shallots.  Cook for 3 minutes.  Add the broccolini and garlic cloves.  Cook for 3 minutes.  Add the arugula and cook until completely wilted.

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3.) To the side, stir together the egg whites, the grated cheese, the eggs, and a bit of salt.

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4.) Distribute the veggie mixture evenly between cups in a muffin tin.  Portion out the egg mixture into each of the broccolini mixture-filled tins, and place the muffins in the oven.

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5.) Bake the muffins for about twenty minutes, and serve them immediately.

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See?  Super simple, and SO yummy!  Enjoy! 🙂

Slow Cooker Cabbage and Chicken

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Cabbage and chicken probably sounds a little boring, but I can assure you that even though this dish is incredibly simple, it is anything but boring!  All of the ingredients are fantastic for you, and they go together so well to make an absolutely delicious and easy slow cooker meal!

With the main vegetable being cabbage, we already know that there are going to be tons of health benefits in this thing, and of course, we are correct (aren’t we always? 🙂 ).

cabbage

There’s 10 good reasons why I absolutely love cabbage!  In turn, there’s 10 good reasons why I love this dish, and that’s just the start!  At any rate, if you give this recipe a try, I can pretty much guarantee you that you will not be disappointed!

SLOW COOKER CABBAGE AND CHICKEN

Ingredients:

  • 2 pounds boneless chicken breasts
  • 3 cups almond milk
  • 1 head of cabbage
  • 2 diced onions
  • 1 inch minced ginger
  • 2 minced garlic cloves
  • 1 diced onion
  • 1 Tbsp. arrowroot + 1/4 cup water
  • sea salt, to taste

Directions:

1.) Bring together the ginger, garlic cloves, and 1 diced onion in a food processor. Blend until you’ve created a paste.

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2.) Place the paste and the milk into the slow cooker and stir them together. Chop up the chicken into small squares and place them in the slow cooker. Add the onion. Next, slice the cabbage into large slices and place the cabbage pieces at the top of the mixture.

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3.) Place the lid on the slow cooker and cook on low for six hours.  At the end of six hours, in a small bowl, stir together the arrowroot powder and water until the arrowroot is completely dissolved.  Pour over the contents of the slow cooker and stir.  Cook on low  for an additional hour.

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4.) Ladel into bowls, and season with sea salt if desired.

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Yum!  Simple never tasted so good!  Enjoy! 🙂

Sardine and Egg Breakfast Dish

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Ready for me to step on my soapbox about why we should all be eating sardines again?  Well, in case you missed the gazillion other times that I’ve mentioned it, sardines are an absolutely fabulous food, that we should all try to include in our diet.  Why are they so great?

  • They are a very small fish, so you get all the benefits of eating fish without so much mercury (sardines have the least amount of mercury of all the fish that we eat).
  • Awesome source of vitamin D, B vitamins, selenium, and iron.
  • Bring on the Omega-3 fatty acids – these guys are packed with them!
  • Great for naturally reducing depression symptoms.
  • Because of their selenium content, they encourage the body to increase endogenous glutathione, which is essential for detoxification.

Guys, I could go on and on!  But if you won’t take my word for it, then here is a pin that links to a great site explaining these and more benefits of including sardines in your diet.

sardines

Of course, I’m going to give you a really great recipe that can help you get these guys into your diet.  This sardine and egg breakfast dish is really tasty, and it is packed with health thanks to the eggs and sardines!  It’s really quite easy to pull together too, which is great if, like me, you’re not much of a morning person.  Let’s get to it!

SARDINE AND EGG BREAKFAST DISH

Ingredients:

  • 2 cans of sardines
  • 2 sliced shallots
  • 1/4 cup chopped parsley
  • 2 minced garlic cloves
  • 6 eggs
  • Sea salt to taste

Directions:

1.) Begin by preheating the oven to 500 degrees Fahrenheit. Afterwards, bring together the sardines, the parsley, the shallot, and the minced garlic, and stir.

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2.) Place this mixture at the bottom of a baking pan and put the pan in the oven for about six minutes.

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3.) Remove the baking pan from the oven and break six eggs into the pan.

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4.) Place the pan back in the oven and allow it to cook for an additional 7-10 minutes until the eggs are set, but the yolks are still runny.

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5.) Remove the pan and allow it to sit for about five minutes, then serve.

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Seriously, so yummy!  This dish makes it a pleasure to add sardines to your diet!  Enjoy! 🙂

Brussels and Daikon Veggie Hash

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This dish is a regular here in our house.  It makes for a great breakfast, lunch, or dinner, and it has six, yep, six veggies in it!  Two of the main veggies are brussels sprouts and daikon radish.  Both of these veggies have TONS of health benefits!

brussels

daikon radish

Okay, and that’s just from two of the six veggies in this thing!  I think what I love most about this dish is that it’s basically just a bunch of cooked veggies but it is delicious and filling, and is completely satisfying as a meal.  Plus, it’s so easy to throw together!

BRUSSELS AND DAIKON RADISH VEGGIE HASH

Ingredients:

  • 1/2 red onion
  • 1/2 leek, chopped
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 1 daikon radish, shredded
  • 1 pound brussels sprouts, finely chopped
  • 1/4 cup water
  • 1 Tbsp. Olive oil
  • 1/4 tsp. Garlic powder
  • Sea salt, to taste
  • Dollop of plain yogurt, if desired

Directions:

1.) In a large skillet, heat the olive oil over medium heat.  Add the onion, leeks, and shallot.  Cook for 4-5 minutes.  Add the daikon radish and the minced garlic.  Cook for another 4-5 minutes. Add the brussels sprouts, garlic powder, and water.  Allow to cook until the water cooks off, and the brussels are tender (about 5-7 minutes).

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4.) Transfer to a plate, season with sea salt, and top with a dollop of plain yogurt, if desired.

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Easy, yummy, and SUPER healthy!  Enjoy! 🙂