Month: November 2018

Mediterranean Lamb Meatballs

This was my first time making a recipe with ground lamb and it turned out great! We made this beautiful Mediterranean meal on Sunday night and I’m excited to share how to do it with y’all. If you haven’t tried lamb, now is the time! If you don’t like lamb, feel free to sub it out with any other form of ground meat. You can use this recipe as a main dish or an appetizer. We mixed up some healthified tzatziki sauce to go with it, as well as the beet hummus I posted yesterday on my Instagram. Serving suggestion pictured above! I made a salad with mixed greens, tzatziki sauce, hummus, cucumber, tomatoes, @woolwich_dairy 100% goats milk feta cheese, and avocado!!

Mediterranean Lamb Meatballs

Ingredients

  • 1 package ground lamb
  • 1 T cumin
  • 1 organic egg
  • 1 T fresh chopped mint leaves
  • 1/2 t sea salt
  • 1 T minced garlic
  • 1/2 t paprika
  • 1 T lemon zest
  • 1/4 chopped white onion
  • 1/2 t pumpkin pie spice
  • 1/2 t pepper

Instructions

  1. Preheat the oven to 375 degrees.

  2. Mix all of the ingredients together by hand in a glass bowl.

  3. Form 1.5 inch balls and place on a baking tray lined with parchment paper.

  4. Bake for 15 minutes or until cooked through. 

Tzatziki Sauce

A healthified version of a Greek favorite!

Ingredients

  • 1 Siggi's plain greek yogurt
  • Juice of 1 lemon
  • 1 t dill
  • 1 clove minced garlic
  • 1/2 t cumin
  • 1/2 chopped cucumber
  • 1 T fresh chopped mint leaves
  • Salt+pepper to taste

Instructions

  1. Mix it all up and you’re good to go!

Beet Latte <3

Check out this delicious and beautiful recipe for a coffee alternative latte!!

Beet Latte

Ingredients

  • 1 cooked beet
  • 1 t coconut butter
  • 2 t tocos optional
  • 1 scoop collagen optional
  • 1/2 cup hot almond milk
  • 3/4 cup hot water
  • Sprinkle of cinnamon

Instructions

  1. Blend up all the ingredients until well combined and frothy, and pour into your favorite mug!

Cinnamon Apple Bread with Healthy Caramel Sauce

I don’t know about you, but I think that one of the best combos ever created has to be caramel and apples. Here is my take, with a fun fall recipe for cinnamon apple bread topped with caramel sauce! You can find the recipe for the bread below, and the recipe for the caramel sauce on rachaelsgoodeats.com. Enjoy!

Paleo Cinnamon Apple Bread

Pairs perfectly with healthy caramel sauce

Ingredients

  • 1 cup organic apple sauce
  • 1 t vanilla extract
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup organic maple syrup
  • 1/2 t sea salt
  • 1 t pumpkin pie spice
  • 1 t baking soda
  • 1 t baking powder
  • 1 cup chopped apple
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 t cinnmon

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a bread pan with coconut oil.

  2. In a mixing bowl, mix together all liquid ingredients. Add the melted coconut oil last or else it will harden before mixing thoroughly. 

  3. Add in all of the dry ingredients and mix well. 

  4. Lastly, fold in the chopped apples. 

  5. Pour mixture into bread pan. 

  6. Bake for 55-65 minutes or until a toothpick when inserted into the center comes out clean.

Recipe Notes

Bread is a tad crumbly so make sure to keep it in the pan. Slice it in the pan before serving.

 

 

Raw Paleo Chocolate Cheesecake Bars

This recipe is by far the most popular of my my recipes with everyone that tries it! Give it a go and let me know what you think! 🙂

Raw Paleo Chocolate Cheesecake

Ingredients

Crust

  • 1 cup gluten free, grain free granola I used BeeFree!
  • 2 T coconut oil

Cheesecake Filling

  • 1/4 cup cacao powder or cocoa powder
  • 1/2 cup coconut cream or 1 5.4 ounce can
  • 1/3 cup coconut oil
  • 3 T organic real maple syrup
  • 1 t vanilla extract
  • 1.5 cups raw cashews soaked overnight

Instructions

  1. Soak the raw cashews overnight in filtered water in a jar.

  2. Place the crust ingredients (grain-free granola and coconut oil) in a food processor and mix until crumbly.

  3. Line an 8x8 glass baking dish with parchment paper. Hint: Spray the glass dish with cooking spray first and this helps the parchment to stick to the bottom.

  4. Pour the crust into the pan and spread it to out to cover the bottom of the dish.

  5. Place the crust in the freezer while making the filling.

  6. In the morning, strain and rinse the nuts.

  7. Place the cashews along with the rest of the filling ingredients in a Vitamix (or a high powered blender) and mix until smooth.

  8. Pour the filling over the crust and spread it out evenly.

  9. Freeze for about 2 hours.

  10. When it is ready, take the cheesecake out of the freezer and let rest 5 minutes before serving!

Recipe Notes

Make sure to soak your cashews overnight the day before you want to make the recipe! You can choose to make the crust the night before too if you want but it is not necessary.

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