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Paleo Meatloaf

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Sometimes you just need a comforting paleo meatloaf… and oh how good the leftovers are…

paleo meatloaf

I’m a pretty fickle foodie. One month I’m all gung-ho vegan and then another month I’m all about the meat. This month I’m a little bit vegan and a little bit meat-y. But, I am almost always a Paleo eater. I learned many years ago that my body feels best without grains and without dairy. But, if I eat grass-fed organic meat, I’m also good. So, believe you me, I love to take advantage of those facts.

This meatloaf came to be last week when I was craving meat. I didn’t even realize it at the time, but all week long I was making recipes out of various types of ground meat. It’s making me laugh now when I think back on Steve’s face when I put a different variety of meatballs in front of him several meals in a row. Then, I moved on to meatloaf. Which I happen to love.

Truth be told, I love meatloaf, but nobody else in my house does. So, that means there’s a boat-load of leftover meatloaf in my fridge each time I make it. Have you ever made a leftover meatloaf wrap for lunch… OMG it’s sooooo good. And this time, I even made a bolognese sauce out of a few slices. Then, I made a sweet potato hash with meatloaf chunks one day. I don’t know why, but my family will eat all of these reconstituted meatloaf recipes, but they back away from the fresh thing. Go figure.

I’ve probably made hundreds of different types of meatloaf over the years. I figured it was about time I made a traditional meatloaf that was also paleo-friendly.

Take my word for it, you are not going to miss the bread in this meatloaf. And your gut will thank you. Oh, and your tastebuds will be pretty happy too…

This meatloaf has no grains and no dairy. It’s made with homemade ketchup, but you can buy a jar of paleo ketchup if you’d prefer to use that. I hid some hemp seeds in the loaf for some extra nutrition and I ground up some zucchini for a little added moisture. I think the next time I make it, I may even try to substitute some mushrooms for the zucchini and see how that tastes.

Bottom line: even if your family says no to meatloaf — like my crazy crew — make this anyway, because you will love it, and the leftovers are amazing!

If you like this recipe for paleo meatloaf, you will also love my recipe for Paleo Cheese-Stuffed Meatballs!

paleo meatloaf

paleo meatloaf

Here are some of the awesome healing powers of this paleo meatloaf:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I use grass-fed beef whenever possible.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

paleo meatloaf

Paleo Meatloaf
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Recipe type: paleo, whole30
Cuisine: meatloaf, comfort food
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This meatloaf is comfort food to the max. It's got everything you need and want and it makes for the best leftovers ever!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt and black pepper, to taste
  • 5 garlic cloves, chopped
  • 2 lb ground beef
  • 1 small zucchini, grated and squeezed as dry as possible
  • ⅓ cup almond flour
  • 2 eggs
  • 3 Tbs ketchup
  • ⅓ cup minced fresh parsley
  • ⅓ cup hemp seeds
Instructions
  1. Preheat your oven to 375°F.
  2. Line a 9x5-in. loaf pan with parchment paper.
  3. In a skillet, heat the oil over medium heat.
  4. Add the onion and some salt and pepper.
  5. Cook, stirring, until the onions begin to soften, then add the garlic and stir for an additional 30 seconds.
  6. In a large bowl, combine the ground meat, squeezed grated zucchini, almond flour, eggs, ketchup, parsley, and hemp seeds, and cooked onion mixture.
  7. Get in there with your hands, and mush it up until combined.
  8. Put the meat mixture into your lined loaf pan and spread it out evenly.
  9. Bake for 30 minutes, then spread the ketchup on the top and bake for an additional 40 minutes, or until its' cooked through.
  10. Remove from oven and let cook slightly.
  11. Slice and enjoy.
  12. Store the leftovers in the fridge and make lots of great stuff with it all week!

paleo meatloaf

Creamy Sweet Potato Bowl

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This creamy sweet potato bowl is the most comforting bowl of creaminess ever… and it’s great for your digestion!

creamy sweet potato bowl

It’s Monday and it’s the first day of spring! So, happy spring… I know, the weather report says there’s another snow storm coming this week here in New York… but outside today it actually smells a little like the warmer weather might actually be on its way. Yup, even here in the city I can smell it. I can tell. I swear. It’s going to be spring soon. Fingers crossed.

Right before this past weekend, I was trying to step over one of my dogs who was sprawled out on the floor, and I got my toe caught on a chair leg in my living room and now it’s broken. Oh my, have you ever broken a toe? It’s really painful and you really do see stars. And there’s not much you can do to make it heal quickly. You never realize how many things you do during the day until you are restricted because of an injury. What I’m finding is that because I can’t do yoga for a little while or go on long walks in the park with the dogs, I have extra time to myself, and for me that means extra time in the kitchen.

I’m a big believer in not feeling sorry for myself. Especially over something fairly minor like a broken toe.

But, I’m also a big believer in doing whatever I can to make myself feel better. So, I allowed myself a few minutes of cursing and despair, and then I thought about what this injury would give me the excuse to do that I don’t usually get a chance to do. You know, like binge watching something mindless or reading more books than usual…. or cooking even more.

And, one of the things that always makes me smile is reading all of my favorite food blogs. When I saw Caitlin’s awesome recipe for a sweet potato breakfast bowl on From My Bowl, I just knew I had to made a version of it.

Okay, so here’s where I connect the dots of my ramblings… creamy, comforting, warming bowls of food always make me feel better. That’s how this creamy sweet potato bowl came to be. This bowl actually made me so happy that I made it three days in a row. And, if I hadn’t run out of some of the ingredients, I could have continued to make it for a few more days.

One of the awesome things about this recipe is that you can customize it any way you like. And it’s really easy. All you do is roast the sweet potatoes and combine the flesh with a few ingredients. After you scoop the creamy mixture into your favorite bowl, you can top it with whatever makes you happy. I was so in love with the bowl I made the first day, I made it exactly the same way each day I ate it… and I rarely eat the same exact thing twice. So, I highly recommend this creamy sweet potato bowl recipe it appears below.

creamy sweet potato bowl

creamy sweet potato bowl

Here are some of the healing ingredients in this creamy sweet potato bowl:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence.

In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond milk and can also include almond butter.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body.

Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes. I like to use sunflower seed butter in this recipe.

creamy sweet potato bowl

Creamy Sweet Potato Bowl
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Recipe type: vegan, vegetarian, main course, sweet potatoes, vegetables
Cuisine: recipe adapted from: From My Bowl
Author:
Prep time:
Cook time:
Total time:
Serves: 2
This is so creamy and comforting and it can be customized any way you like. Make one of these bowls for breakfast, lunch, or dinner... it will put a smile on your face and heal you at the same time.
Ingredients
  • 1 large sweet potato
  • ½ cup almond milk
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • 1 Tbs sunbutter (sunflower seed butter) or almond butter (Here's the sunbutter I like)
  • sea salt, to taste
  • toppings: pomegranate seeds, pumpkin seeds (Here's some sprouted ones), cashew yogurt (or another non-dairy yogurt)
Instructions
  1. Preheat your oven to 400°F.
  2. Poke a bunch of holes in your sweet potato with a fork.
  3. Place the sweet potato on a piece of foil or a small baking sheet and roast in the oven until cooked through -- about an hour.
  4. Remove the potato from the oven and slice it in half.
  5. Scoop the flesh into the bowl of an electric mixer. Add the almond milk, nut butter, cinnamon, and sea salt. Mix until completely creamy. (You can also use a hand mixer or a blender for this.)
  6. Scrape the creamy mixture into 2 bowls.
  7. Top with pomegranate seeds, pumpkin seeds, and a big dollop of yogurt.
  8. Enjoy!

creamy sweet potato bowl

Healthy Homemade Ketchup

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I’m a condiment freak — I like to dip everything. So, this healthy homemade ketchup is a must in my house!

It’s true. We are a condiments-all-the-time household. We can find a reason to dip everything in something. A few years ago it started to bother me that so much of our fridge was filled with jars and bottles that had ingredients that I would normally never use when I cooked . So, I started making my own. OMG — we are so much better off. This ketchup is especially delicious, and it doesn’t have all of the sugar that commercial ketchup has. And yes, I too used to be a Heinz lover… but now we really do all love this healthy homemade ketchup. Try it… you’ll love it too.

One day, when Steve was slathering his food with ketchup, as was his usual M.O., I had that light-bulb-over-head moment and I began creating homemade healthy condiments. Now, let me tell you, he used to really piss me off. I mean, how do you not even taste your food before you drown it in ketchup? I once heard a story about a hiring partner in a huge corporate firm who would take his interview candidates out to lunch and observe them. If they salted their food before tasting it, they wouldn’t be hired because he thought there was not enough thought and consideration in this gesture. Same goes for ketchup.

The creation of this recipe required a lot of trial and error. We ate a lot of ketchup that wasn’t… ummmm… wasn’t… worthy of the name ketchup. I tried all kinds of ingredients to get the right balance of sweet and tangy. For us, this recipe is the perfect balance. It’s the right consistency, and it tastes awesome.

You’ll notice that this recipe contains prunes. I know that sounds weird, but they really give this ketchup just the right taste. So, you’ll need to use a high-speed blender if you want your ketchup to be really smooth.

Another thing I used to buy but now I like to make homemade is Vegan Cashew Cream Cheese.

healthy homemade ketchup

healthy homemade ketchup

Hear are some of the great healing ingredients in this healthy homemade ketchup recipe:

In Chinese medicine, we use prunes to reduce stomach acidity and to help smooth the digestion. The claim to fame of the prune is that it helps fight against constipation. This is true, and when you clear your intestines, you are also taking a great step toward preventing colon cancer. These dried plums also are great for your vision and they have enough potassium to make them an official heart-healthy food.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Raw apple cider vinegar is one of the most amazing ingredients available today. My husband and I really do take a big spoon of it every day along with our other supplements. It helps you maintain a healthy alkaline level in your body, detoxifies the liver, and is good for your heart. This vinegar helps intestinal function, much the way probiotics do. It also acts as an antacid and can help break down mucous in the body.

healthy homemade ketchup

Healthy Homemade Ketchup
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Recipe type: condiment
Cuisine: paleo, vegan, vegetarian
Author:
Prep time:
Total time:
Serves: ½ cup
Look at all of the jars in bottles in your fridge. They contain so much sugar! If you are a ketchup lover, you've got to make this recipe for healthy homemade ketchup and store it in your fridge.
Ingredients
  • 6 pitted prunes
  • 7 oz tomato paste
  • 2 Tbs raw apple cider vinegar
  • ½ tsp paprika
  • ¾ tsp garlic powder
  • ¾ tsp dried minced onion flakes
  • ½ tsp sea salt
  • black pepper, to taste
  • water, as needed
Instructions
  1. Put all of the ingredients, and 5 Tbs water into a high-speed blender.
  2. Whiz it up. Add more water if necessary to get this ketchup to the desired consistency.
  3. Store in an air-tight jar in the fridge.
  4. Enjoy on everything!

healthy homemade ketchup

Baked Eggplant Chickpea Skillet

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I was craving veggies, but also comfort food… so I made this baked eggplant chickpea skillet for dinner. It’s like a cross between eggplant parm and a Moroccan chickpea stew and it hits all the right spots!
baked eggplant chickpea skillet

I’m not sure why, but every time I see a food described as a “skillet” I think it must be awesome. I’m a sucker for any type of breakfast skillet on any menu anywhere. So, when I have the chance to actually describe one of my dishes as a skillet, you can be sure I’m going to go for it. So, here’s my baked eggplant chickpea skillet.

People always ask me: “What are you?” in terms of my diet. I’m not sure what to answer anymore except that “I’m whatever is good for me at the time.” Last week I was on a meat kick and I made a huge meatloaf and a chicken curry dish and the biggest piece of salmon you’ve ever seen. The best part was that this big protein-fest made for the best leftovers ever. But now, I still have some left in the fridge, and I really can’t even look at it anymore. I mean, there’s only so many times I can eat the same thing no matter how many creative ways I re-invent it. And some of the ingredients I used aren’t dog friendly… ugh. Note to self: scale down on the number of servings!

Last night was my niece’s engagement party. It was soooo nice. A few of us wanted to eat a light dinner beforehand so we wouldn’t pig out on all of the enticing appetizers. I opened the fridge, looked in, saw all of the same food, and I just couldn’t do it. I so wished I had already made this baked eggplant chickpea skillet so that we could sit there with a bunch of forks and dig into that skillet! (By the way, the Poke bowls we ended up ordering in were so good!)

This week I’m feelin’ the veggies and I want to cook some vegan dishes, and even though I wished this food had been ready to eat last night, I’m happy it’s here today! This dish is healthy, clean, and comforting all at the same time. The first time I made this dish it was because I had seen a recipe for an eggplant and chickpea casserole from The New York Times and I just had to make a version of it.

Did you know that in Chinese medicine we use chickpeas to elevate the mood? Haha, I know that’s a pretty random thought here, but I just think it’s so awesome… And, this dish did make me happy…

It’s not quite prime farmers market season yet here in New York, so when I shopped for this dish I went to Whole Foods. They had more different types of eggplant than I’ve ever seen in one place. And they were so pretty. It took me awhile to choose which ones I wanted but I ended up choosing some long thin, light purple Japanese eggplants because there are no bitter seeds and the skin is really thin and not too noticeable. If you have a picky eggplant eater, I highly recommend this variety.

But… ooh, the white and neon purple striped eggplants… oh my! They are just so pretty. I’ll have to try those next time…

If you are a skillet freak like I am, you should also try my recipe for Vegan Skillet Zucchini Parmesan.

baked eggplant chickpea skillet

baked eggplant chickpea skillet

Here are some of the awesome things this baked eggplant chickpea skillet can do for you:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

baked eggplant chickpea skillet

baked eggplant chickpea skillet

Baked Eggplant Chickpea Skillet
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Recipe type: stew, skillet, vegan, Moroccan, paleo
Cuisine: recipe adapted from: The New York Times
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This dish is warming, comforting, healing, and it's vegan. The sauce is slightly Moroccan in flavor and it compliments the eggplant so well. And it comes in a skillet!
Ingredients
  • 3 medium, thin, Japanese eggplant, sliced in half vertically, then sliced horizontally into ¼- to ½- inch thick half moons
  • extra-virgin olive oil, for brushing the eggplant
  • For sauce:
  • 1 medium onion, cut in ½, then sliced thin
  • 1 Tbs extra-virgin olive oil
  • 5 garlic cloves, smashed
  • sea salt and black pepper
  • 1 28-oz can chopped tomatoes
  • 1 Tbs tomato paste (I love this one -- it comes in a jar!)
  • 1 tsp coconut sugar (here's an organic one)
  • ¼ tsp cinnamon
  • 6 fresh basil leaves
  • 1 15-oz can chickpeas, rinsed and drained (here's a good brand)
  • additional basil leaves, for garnish (optional)
Instructions
  1. Preheat your oven to 450°F.
  2. Line a baking sheet with foil.
  3. Brush the foil with some oil.
  4. Lay the eggplant out on the oiled foil. Brush the eggplant with more oil. Sprinkle with salt.
  5. Place the tray in the oven and bake for 15 mins.
  6. Remove the tray from the oven, fold up the foil around the eggplant, crimping all sides so that the eggplant is completely enclosed, and let it sit for about 20 minutes.
  7. Reduce the oven temperature to 350°F.
  8. Meanwhile, make the sauce:
  9. Heat the oil in an ovenproof skillet over medium heat. (If you don't have an ovenproof skillet, use a regular one and then before you put it in the oven, transfer everything to a baking dish.)
  10. Add the onion to the skillet, and saute until it begins to soften, about 3 mins.
  11. Add the crushed garlic, and saute, stirring, 30 seconds.
  12. Add the tomato paste, and cook, stirring, 1 minute.
  13. Season with salt and pepper.
  14. Add all the remaining sauce ingredients, except the chickpeas, stir to combine, and simmer, uncovered, 15 mins.
  15. Stir in the chickpeas and the eggplant.
  16. Place the skillet in the oven and cook, uncovered, for 50 mins.
  17. Remove the wilted basil leaves, if you want (I actually like to eat them) and replace them with fresh basil leaves for garnish (optional).

baked eggplant chickpea skillet

Paleo Pasta Carbonara

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I just had to have a big bowl of pasta today… so I made this awesome Paleo Pasta Carbonara. And I ate way too much of it…

paleo pasta carbonara

I really did eat way too much. But, if I’m being honest, I can’t remember the last time I was dainty and restrained when there was a big bowl of steaming pasta in front of me. Ever since I found some grain-free pastas that I love, that actually taste and feel like real pasta, I’ve been creating these awesome pasta dishes whenever I want something fast and delicious.

Pasta carbonara is Italian comfort food at its best. It’s pasta with bacon and eggs… sooooo good! I remember this dish from when I was a child — the creamy sauce, the crispy, salty bacon, and of course, the perfectly cooked al dente pasta. This recipe recreates all of those amazing tastes and has all of the feels of that traditional dish.

And, by the way, by using grain-free pasta and whole eggs you are really putting your body in peak healing mode. For example, here’s why everyone loves eggs and you should too.

It’s important to remember (and I really do have to keep reminding myself…) that these paleo pastas are often protein based so there’s no need to eat such a huge amount. In fact, it’s better not to eat so much. I mean, when you are eating a pasta made out of beans or chick peas, you really feel better not eating the entire package. If I would just give myself a chance to digest before I shoveled this whole beautiful bowl of mouth watering paleo pasta carbonara into my gaping mouth, then my brain and my stomach would realize that I am satisfied after eating only a normal size portion. Ugh… when will I learn?

One of my all-time favorite things to do is to take a traditional comfort food and tweak it so that it meets my nutritional needs and becomes a healing meal. Yeah, I know, this doesn’t sound like the most exciting thing to a lot of you, but this really is what floats my boat. This recipe is healing, it’s dairy-free, it’s grain-free, and it’s delicious. Oh, and you can easily make this vegetarian (I’ve done this many times when I’m in a veggie phase) by using mushrooms or coconut bacon or vegan sausage in place of the pancetta.

I’m on a really big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a soup with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

I also get tremendous joy from creating a healthy recipe that my family actually loves. Because, let’s face it, my son, who is a great cook, doesn’t always go for what he terms my “voodoo foods”. So, last week when he Face-Timed me and he made paleo pasta carbonara, I was so happy. And, if it’s good enough for a 20-something Taco Bell lover, then it’s good enough for everyone — even the picky eaters in your family.

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When you decide you love paleo pastas as much as I do, you should also try my recipe for Creamy Mint Avocado Pasta.

paleo pasta carbonara

paleo pasta carbonara

Here are some of the awesome healing ingredients in this recipe for paleo pasta carbonara:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… I used a chickpea penne for this recipe and it was awesome!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.

paleo pasta carbonara

Paleo Pasta Carbonara
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Recipe type: paleo, comfort food, grain-free, dairy-free
Cuisine: pasta, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 3
If you love pasta as much as I do, then you have to try this healing paleo pasta carbonara. This is so comforting, really easy to make, and it's so delicious that even picky eaters love it.
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 4 oz. diced pancetta
  • 1 large shallot, chopped
  • 4 garlic cloves, smashed
  • 3 eggs
  • ¼ cup white wine
  • 8 oz grain-free pasta (I used this chickpea pasta)
  • ⅓ cup shredded vegan Parmesan cheese
  • ½ lb green peas
  • black pepper, to taste
Instructions
  1. Cook the pasta, al dente. Save about 1 cup of the pasta cooking water before you drain it.
  2. Heat oil in a large skillet and add the pancetta.
  3. Stir in the shallot and garlic.
  4. Saute, stirring, until the pancetta starts to get a bit crispy.
  5. In a small bowl, whisk together the eggs and white wine.
  6. Add the cooked pasta to the skillet with the pancetta.
  7. Stir in the egg mixture, Parmesan, and green peas.
  8. Add as much of the reserved pasta cooking liquid as you need to make the sauce the consistency that you like.
  9. Season with black pepper.
  10. Enjoy!

paleo pasta carbonara

Birthday Cake Chia Pudding

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birthday cake chia pudding

Do you have any descriptive food words that make your mouth water? For me, if I see the words “birthday cake” or “cake batter” I have kind of a drooling, mouth watering response. I don’t know what it is about those words, but for me, when I see them, I have to have whatever it is immediately. So, when I started seeing recipes for chia puddings that were described this way, I was all in. I have to give a big thank you to Macy at Paleo Crumbs because her awesome recipe was the one that made me run to the store to buy the ingredients and make this birthday cake chia pudding.

I don’t know what mornings are like in your house, but here in my house we are kind of laid back. It wasn’t always that way. We used to run around, grab whatever we could to eat, shower, dress, and leave as quickly as possible to begin our day. It was that way for many years. Then we moved to the city. And this part of our lives magically slowed down. Now, we are able to get up, go to the park with the dogs, have an actual real conversation, and spend time together before anyone has to leave. So, oftentimes I will cook a big breakfast for us. This birthday cake chia pudding, is so good, that it can even compete with a great avocado toast or delicious eggy type breakfast, but there’s absolutely no cooking involved. The only labor here comes when you have to shake the jar!

I’ve always been a fan of chia pudding. I like that rice pudding-like texture. I love that I can customize it with whatever flavor I’m feeling at that particular moment. I also love that it is so easy to make and that it can be made way in advance. Yes, chia pudding is an awesome invention.

Now, if I’m being totally honest, I’ll tell you that I love chia pudding, but my family is not quite as enamored with these yummy jars as I am. BUT, this birthday cake chia pudding has changed all that. As soon as I stuck a spoonful in Steve’s mouth, he was a convert. It’s really that good. And, it really is reminiscent of vanilla birthday cake. Especially if you top it with sprinkles…

If you want to try another great simple creation, try my recipe for Turmeric Chia Pudding.

birthday cake chia pudding

birthday cake chia pudding

Here are some of the healing ingredients in this recipe for birthday cake chia pudding:

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are rich in omega-3 fatty acids,and fiber. And, because they are so high in antioxidants, they help keep your skin looking younger. They help optimize both your digestive system and your cardiovascular system.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this chia pudding.

Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Baobab is a superfood that is a powder made from an African fruit. This amazing superfood has tons of vitamin C to boost your immune system and it’s great for energy. Sometimes I put some in my water bottle to keep my hydrated throughout the day. It’s easy to put a scoop in anything for a pick-me-up.

birthday cake chia pudding

Birthday Cake Chia Pudding
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Recipe type: breakfast, simple, vegan, vegetarian, paleo, make ahead, chia pudding
Cuisine: recipe inspired by: Paleo Crumbs
Author:
Prep time:
Total time:
Serves: 2-3
Happy birthday to you! This quick, easy, healing, make-ahead breakfast will make you smile from ear to ear!
Ingredients
  • 1 13.5 oz can full fat coconut milk
  • 2 tsp vanilla extract
  • ¼ cup pure maple syrup
  • 4-1/2 Tbs chia seeds
  • 1/1/2 tsp maca root powder (optional)
  • 1 tsp baobab powder (optional)
  • Fruit-sweetened sprinkles (for topping)
Instructions
  1. Put all ingredients in a mason jar.
  2. Cover.
  3. Shake it up really well (really... dance around with it and work up a good sweat)
  4. Put it in the fridge overnight.
  5. Scoop into individual bowls in the morning.
  6. Top with sprinkles and enjoy.

birthday cake chia pudding

Pumpkin Turmeric Latte

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pumpkin turmeric latte

I have never been a “winter” person. I just hate the cold. But, over the years as I have learned to practice gratitude on a daily basis, I have found many things I love about winter. Don’t get me wrong — I still prefer a beach to a snowy mountain, but there are so many reasons to truly be happy about winter. And one of those things is a steaming cuppa… And this cuppa pumpkin turmeric latte is really something to make you smile, no matter how frigid the temp outside may be. Brrrrrrrrrrrrr….

Other than steaming favorful lattes, some of the things I now truly feel grateful for about winter are:

* Watching huge snowflakes fall from the sky (okay, so a lot of the time, I’m inside watching them, but still grateful)
* Christmas music (all the way from Thanksgiving to New Years)
* Fuzzy boots
* Big cozy sweaters
* Delicious bowls of hot steaming soup
* The smell of chestnuts roasting in the street vendors’ carts (yup, it’s just like the song says)
* My dogs’ total happiness in the snow
* Christmas movies

During the winter, I experiment with latte recipes all of the time. I mean, it’s like I’ve become possessed or something. And, I have never steamed my milk! I heat up my ingredients in a pot and these blitz it in the blender and pour it into my favorite mug. And ta-da we have an awesome latte.

Turmeric lattes are all the rage right now. There’s a little cafe around the corner from me that has them on the menu. But… blechhhhhh… they are gross. And I have no idea why. I mean, if you are putting in the right ingredients, it’s not hard to make it come out right. Anyway, these are the right ingredients, so go ahead whip this up!

And, after you drink this awesome pumpkin turmeric latte, if you want to try another warming winter recipe, try my Hot Chocolate Smoothie Bowl!

pumpkin turmeric latte

Here are some of the healing ingredients in this pumpkin turmeric latte:

Pumpkin can help reduce pain and fever and can soothe stomach irritations. It’s a great food to treat constipation, allergies and asthma. It’s high in vitamin A and can help protect your lungs and intestines from cancer.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Black pepper is also a Chinese herb (Hu Jiao). It’s used to control vomiting and diarrhea and is good for some stomach pains. This common herb also can help the body more easily absorb nutrients, and it is sometimes prescribed to lessen the symptoms of respiratory ailments. Be sure to use black pepper whenever you use turmeric, because it increases the body’s ability to absorb the turmeric.

Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

Dates are rich in potassium, dietary fiber and tannins. Fiber is good for your gut and tannins help the body fight inflammation and infection. Dates are also rich in vitamin A and iron. The most amazing thing about dates is that they can be used to replace sugar in almost anything. I stopped using sweetened protein powders in my smoothies and now I use unsweetened ones but I add a few dates.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for these lattes.

pumpkin turmeric latte

Pumpkin Turmeric Latte
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Recipe type: beverage, latte, hot drink
Cuisine: paleo, whole30, breakfast, snack, dairy-free
Author:
Prep time:
Cook time:
Total time:
Serves: 3
This is the perfect cup of steaming deliciousness. It's so healing and no steamed milk is required. I make mine with dairy-free milk.
Ingredients
Instructions
  1. Heat the coconut milk and the water in a small pot.
  2. Pour the hot milk into your blender and add the rest of the ingredients.
  3. Whiz it up good.
  4. Enjoy!

pumpkin turmeric latte

Shaved Brussels Sprouts & Apple Salad

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shaved brussels sprouts & apple salad

Shaved Brussels sprouts are awesome. I’ve been using them for everything. My true favorite thing to make with them is Caesar salad. Yes, it sounds weird, but don’t knock it til you’ve tried it. I like to mix these shaved sprouts with kale or Romaine lettuce, slather them in my fav Caesar dressing and I’m a happy camper. This recipe for shaved Brussels sprouts & apple salad is a kicked-up version of my traditional Caesar recipe. I say kicked up because it also has apples and bacon in it. Really, what could be bad?

Obviously this recipe is not vegan, because…. well… umm… I’ve used bacon in it. But, I can honestly tell you that I’ve eaten this so many times, in so many ways, and there is so bad version. You can leave out the bacon or use a vegan bacon or a smoky mushroom to easily veganize this salad.

Oh, and I use my favorite Caesar dressing recipe — which just happens to be vegan — so really you can go full out vegan pretty easily if that’s your thing. My thing changes so often and obviously I’m a mess of contradictions because this version of shaved Brussels sprouts & apple salad with the bacon with my vegan cashew Caesar dressing is my favorite way to eat it so far!

I’m kind of a freak about leftover salad. I love almost anything straight out of the fridge as a leftover. Except salad. I just hate it when it goes all wet and limp. Enter this salad… it’s even better leftover the next day. The Brussels sprouts stand up so well to the creamy dressing that there is no grossness involved. This makes it perfect to make for a crowd because you can make it way in advance. This is just awesomely easy and convenient.

I served this salad as a main course with sliced chicken on the top and it was fabulous. I also ate it as-is alongside a roasted sweet potato for an awesome dinner. Versatility. Ya gotta love it!

And, if you’re looking for another great salad recipe that makes for good leftovers, try my Chopped Broccoli Salad.

shaved brussels sprouts & apple salad

shaved brussels sprouts & apple salad

Here are some of the great healing benefits of this Shaved Brussels Sprouts & Apple Salad:

Brussels sprouts are from the same cruciferous vegetable family as cabbage, broccoli and kale. They are rich in protein, fiber, antioxidants, vitamins and minerals. They are touted for their aid in weight loss because they have so much fiber and so few calories. Research has shown that these sprouts contain colon-cancer fighting substances and vitamins to protect against Alzheimer’s. Traditionally, they are known as more of a winter vegetable, but many markets now carry them year-round, which makes me happy because I like to eat them year-round!

It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold. Apples have a high antioxidant content, especially Granny Smiths and Red Delicious. This, combined with the fact that they have a lot of healthy fiber, is why apples are good at fighting Alzheimer’s, Parkinson’s and some cancers. They have also been shown to help ward off diabetes, high cholesterol and gallstones.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. The cashews give this dressing a velvety, creamy texture.

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

shaved brussels sprouts & apple salad

Shaved Brussels Sprouts & Apple Salad
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Recipe type: salad, side dish, vegetables
Cuisine: American
Author:
Prep time:
Total time:
Serves: 4
This is a creamy Caesar salad that's made with hearty shaved Brussels sprouts and apples... oh there's optional bacon in it too! This is one salad that is even better the next day!
Ingredients
  • 12 oz shaved Brussels sprouts (you can buy these store-bought at many markets, or shave your own by slicing them really thin)
  • ⅓ cup chopped, cooked bacon
  • ⅓ cup raw pumpkin seeds
  • 1 Granny Smith apple, unpeeled, sliced (discard the core)
  • One batch of my Vegan Caesar Salad Dressing
  • sea salt and black pepper, to taste
Instructions
  1. Mix all of the salad ingredients together in a large bowl.
  2. Add as much dressing as you like, and toss well.
  3. Enjoy!

shaved brussels sprouts & apple salad

Zoodles With Creamy Avocado Pesto

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zoodles with creamy avocado pesto

Pasta is my favorite food in the world. Give me a big bowl of spaghetti, and just leave me alone. But, I feel so much better when I don’t eat grains. Ugh.  Now there are some awesome grain-free faux pastas available today I am sooooooo happy. BUT, when people tell me that zucchini noodles/zoodles or spaghetti squash noodles or any vegetable that’s been turned into noodles will satisfy my pasta craving, I think they are crazy. That being said, these zoodles with creamy avocado pesto are really awesome…

I know, now I’ve kind of talked you out of making them. I really stink at marketing sometimes. But, I am honest — sometimes to a fault. Really, what I should have done is compared these to other vegetable recipes, not to my beloved pastas. Because — and this is so true — this is one of the best vegetable recipes around. And, for all of you out there who do feel that zoodles can take the place of traditional spaghetti, you are going to flip over this recipe.

These zucchini noodles are delicious! Really, I’m not just trying to redeem myself after my ranting above. It’s my opinion that when you make a dish that’s zucchini in spaghetti form, it needs a really creamy, flavorful sauce. You are not going to catch me serving zoodles with a light garlic and oil sauce (even though I know tons of people who love that). Nope, I want the most decadent sauce I can find. And this creamy avocado pesto sauce is just that.

The avocado here makes the pesto so creamy. And it’s so easy to make. And it’s a really pretty green. And it’s really healthy… Ok, have I talked you into it yet?

I made this last week when I was in the mood for creamy pasta but I didn’t want to deal with the guilt that would go along with that when I didn’t feel well afterwards. And, truly, I was happy. I like to leave the zucchini a little crunchy and I used my favorite store-bought pesto… so quick and so easy!

If you are a zucchini noodles fan, you should also try my recipe for Szechuan Zoodles.

zoodles with creamy avocado pesto

There are only a few ingredients in these awesome zoodles with creamy avocado pesto, but they are healing ones:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects. I used a store-bought basil pesto for this recipe, but feel free to experiment with your favorite pesto!

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations, constipation, and hot flashes due to menopause.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

zoodles with creamy avocado pesto

Zoodles With Creamy Avocado Pesto
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Recipe type: zucchini noodles, faux pasta, simple
Cuisine: vegan, vegetarian, paleo, whole30
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Zucchini spaghetti is smothered in a flavorful pesto sauce made creamy by adding avocado! This is so easy and so healthy!
Ingredients
  • 1 large clamshell package of zucchini noodles/zoodles (or spiralize about 3 medium/large zucchini)
  • 1 Tbs extra-virgin olive oil
  • 2 cups fresh spinach
  • ½ of an avocado
  • 6 oz. basil pesto (or substitute your favorite pesto)
  • sea salt and black pepper to taste
Instructions
  1. Heat the oil in a large saute pan.
  2. Add the zucchini and stir until it's how you like it -- I like mine a bit crunchy, so it only takes a few minutes.
  3. In a blender, combine the spinach, avocado, and pesto.
  4. Whiz it up until really creamy.
  5. Put the zoodles in a large bowl.
  6. Add as much of the sauce as you like. Toss well.
  7. Season with salt and pepper.
  8. Slurp it up and enjoy!

zoodles with creamy avocado pesto

Dumpling Meatballs

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dumpling meatballs

I love all meatballs. For some reason, anything that can be made into a ball just tastes good to me. I remember when my kids were young, I would get them to eat foods by making them bitesize and sticking a toothpick into each one so they could easily grab whatever it was. And, that’s my favorite way to eat these meatball…  I guess the apple doesn’t fall far from the tree. So, when I saw a great recipe from Nom Nom Paleo for a meatball I hadn’t yet experimented with, I just had to try it. So, thank you Michelle… these dumpling meatballs are awesome!

For those of you who know me, you know that for the month of October, I changed up my diet and I ate plant-based. I learned so much, and I enjoyed so much of that experience. Staying away from animal proteins forced me to be so much more creative with my plant-based meals, and now I love those meals even more.

But, now it’s November. And, while I do intend top stay probably about 80% plant-based, I was looking to cook up a very different type of meal. These dumpling meatballs are made with a combination of shrimp and pork. So, haha, my first non plant-based meal had both seafood and meat in it. You’d think it might be a shock to my system, but you’d be wrong… these were awesome.

Oh, and the reason they are called dumpling meatballs, is because they taste like the inside of the steamed dumplings you get at Chinese restaurants. Yum.

And, they are grain free and dairy free. And have so many healing ingredients. Win-win for me.

For another great healthy meatball recipe, try my Paleo Cheese-Stuffed Meatballs.

dumpling meatballs

dumpling meatballs

Here are some of the great healing ingredients in these dumpling meatballs:

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used dried shiitakes in this recipe. Shiitakes are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

Many of my friends used to stay away from shrimp because they were afraid that eating them raised cholesterol levels. Now, research shows that shrimp actually can lower triglycerides because they are rich in Omega-3s. And, they are high in protein and low in calories, so really, they are a pretty good thing. In Chinese medicine, shrimp are actually recommended as a food to promote longevity because they nourish the kidneys, and in Chinese medicine, the kidneys are the key to life. Shrimp are great to boost libido, lessen some lower back pain and weakness, and they can help new moms with lactation.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

dumpling meatballs

Dumpling Meatballs
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Recipe type: meatballs, Asian, Chinese, paleo, whole30
Cuisine: recipe adapted from: Nom Nom Paleo
Author:
Prep time:
Cook time:
Total time:
Serves: 4
These meatballs taste like the insides of Chinese dumplings! And there's a bunch of healing ingredients in them!
Ingredients
  • ¼ oz dried shiitake mushrooms, rehydrated in water for about 30 mins, then stems discarded and caps finely chopped
  • ½ lb cleaned raw shrimp, finely chopped
  • 1 lb ground pork
  • 3 scallions, thinly sliced
  • 1-1/2 Tbs chopped fresh cilantro leaves
  • 1 Tbs coconut aminos (or substitute liquid aminos or soy sauce)
  • sea salt and black pepper, to taste
  • 1 tsp fish sauce
  • ¼ tsp toasted sesame oil
  • 1 tsp lemon grass paste (I used a lemongrass paste with chili sauce, so option here to mix in some spicy hot sauce or chili peppers)
Instructions
  1. Preheat your oven to 400°F.
  2. Line a large baking tray with parchment paper.
  3. Mix all ingredients in a large bowl, and smush it all up with your hands.
  4. Form the mixture into largish balls (I made 15 balls).
  5. Place the balls onto the lined baking tray and bake until cooked through, about 15 minutes.
  6. Eat with pasta or on top of salad, or my favorite way -- on top of a big bowl of steamed fresh greens.
  7. Enjoy!

dumpling meatballs