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

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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! 🙂

Healthy Creamy Slow Cooker Sweet Potato and Cauliflower Soup

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Alright, guys!  I have a new slow cooker favorite!!!  Wow!  This stuff is so incredibly good, and with it being a slow cooker recipe, it is SO easy to make!  On top of all that, it’s REALLY healthy!

I got the idea for this soup from the following pin.

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This looked so tasty, and I had some sweet potatoes on hand, so I decided to see what I could come up with!  The recipe that the pin links to isn’t a slow cooker recipe, I changed pretty much all of the ingredients and spices to use ones I had on hand, and I didn’t put the end result into a food processor, but it still was my inspiration to come up with this soup, and for that I’m super thankful!  Like I said, this is my new favorite!!!  Let’s get to the recipe!

HEALTHY CREAMY SLOW COOKER SWEET POTATO AND CAULIFLOWER SOUP

Ingredients

  • 1 large head of cauliflower, roughly chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 large red onion chopped
  • 4-5 green onion stalks, chopped
  • 3 cups chicken or vegetable broth
  • 1 1/2 tsp. garlic granules
  • 1 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • sea salt, to taste
  • 2 cups almond milk
  • 3 ounces soft goat cheese

Directions

1.) Prepare all your veggies.  Put the cauliflower, sweet potatoes, red onion, green onion, broth, garlic granules, thyme, paprika, and sea salt in the slow cooker.  Cook on high for 4 1/2 hours.

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2.) After the veggies are all cooked and tender, turn off the slow cooker and add the almond milk and goat cheese to the slow cooker.  Stir to combine completely.

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3.) Use a ladle to transfer to bowls to serve.

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You will seriously love me for introducing you to this soup if you try it!  Enjoy! 🙂

Hearty and Healthy Cauliflower and Chicken Chowder

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I’m pretty sure I could eat this everyday for the rest of my life and be a happy camper!  Wow, this cauliflower and chicken chowder is tasty!  I was having a hard time figuring out what to make for dinner.  Grocery shopping day is tomorrow, so it’s slim pickings over here until then.  I went in the fridge and saw that I had cauliflower, onion, carrots, a little bit of goat cheese, a little bit of almond milk, and chicken.  Then I looked in my cupboard and saw garlic.  Poof!  Instant meal idea!

With cauliflower as one of the main ingredients in this recipe, it is SO good for you!

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I also did a little trick of putting half of the vegetables in a food processor once they were cooked and leaving half as they were.  This makes for a creamy but chunky texture that really hits the spot!  Oh!  And did I mention that this stuff is DELICIOUS?  Let’s see here, good for you, check! Delicious, check!  Super hearty and filling, check!  Super easy to put together, check!  I’m not seeing any negatives here, and neither will you once you try this stuff!

CAULIFLOWER AND CHICKEN CHOWDER

Ingredients:

  • 1 Tbsp. Coconut Oil
  • 1 red onion, finely chopped
  • 6 garlic cloves, minced
  • 1 cup carrots, finely chopped
  • 1 large head of cauliflower, chopped into small florets
  • 1 1/2 cups almond milk
  • 1 lb. boneless, skinless chicken breast
  • 1 tsp. oregano
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 4 ounces soft goat cheese (or you can use cream cheese if you don’t like goat cheese)

Directions:

1.) Bring a large pot of water to a boil.  Add the chicken, and cook for 50 minutes.  Remove the chicken from the water and shred into bite size pieces.  Set the chicken and the water you cooked the chicken in aside.

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2.) In a large pot, heat the coconut oil over medium heat.  Add the onion, carrots, and garlic.  Let simmer for a 3-5 minutes.  Add the cauliflower, almond milk, oregano, pepper, and sea salt.  Bring to a boil and let cook for about 15 minutes, until the cauliflower is tender.

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3.) Transfer 1/2 of the cooked vegetables to a food processor, leaving the other half in the pot.  Process on high until smooth.

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4.) Put the mashed vegetables back in the pot with the unmashed vegetables.  Add the chicken, goat cheese, and 1/2 cup of the water you cooked the chicken into the pot as well. Heat over medium heat and stir until the cheese is melted and all is combined into a creamy mixture of yumminess!  You can add more or less of the chicken water to get your desired consistency of chowder.

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5.) Transfer to a bowl.  Drizzle with some olive oil, if desired, and serve.

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The answer is yes, it’s as good as it looks!  Enjoy! 🙂