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Dumpling Meatballs

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 meatballsdumpling 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
Author: 
Recipe type: meatballs, Asian, Chinese, paleo, whole30
Cuisine: recipe adapted from: Nom Nom Paleo
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

Roasted Lemon Shrimp

I love a sheet pan dinner and this roasted lemon shrimp is a great one!

roasted lemon shrimp

I bought some beautiful looking shrimp at the market, with the best intentions of cooking them for dinner. But you know how it sometimes goes with the best intentions…

The weather was so nice outside, I saw an old friend for lunch, I had some binge-watching to catch up on…

Anyway, the next morning when I opened the fridge the whole bag of shrimp was staring me in the face. It was only 8:00 in the morning, I was putting my breakfast smoothie ingredients into my blender, and truly, the last thing I wanted to think about was the bag of raw shrimp in the fridge that was about to go bad.

So, I remembered my last sheet pan fish dinner that turned out so well (Roasted Salmon Sheet Pan Dinner), and I dumped the bag of shrimp onto my sheet pan. I added lots of lemon and some spices and ta-da, this awesome and soooooooooo easy recipe for roasted lemon shrimp was born.  And yes, I did this at 8:00 in the morning, and it was done by the time I finished drinking my shake while catching up on my emails. I put them in the fridge and I didn’t have to think about dinner again!

I’m not telling you to make this because it’s ridiculously easy (but it is). I’m saying you should make it because it’s so lemony and clean tasting that I know you will love it!

roasted lemon shrimproasted lemon shrimp

This recipe is simple, but healing:

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.

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses lemon juice and grated lemon zest.

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.

roasted lemon shrimp

Roasted Lemon Shrimp
Author: 
Recipe type: seafood, shrimp
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is the easiest recipe ever! And the shrimp are so lemony and clean tasting... it's just awesome! And, of course, it's a healing recipe!
Ingredients
  • 1-1/4 lb large, raw shrimp, cleaned, tails left on
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper to taste
  • ½ of a large lemon, juiced and tested
  • Another lemon, sliced
  • ½ tsp dried oregano
  • 3 scallions, sliced into 1-inch pieces
Instructions
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Put the shrimp in a big pile on the middle of the pan. Add the oil to the pile, along with the oregano and salt and pepper. Also add the lemon juice and lemon zest.
  4. Toss with your hands to combine well and then spread the shrimp out in a single layer. (I do it this way so there's no need for a second bowl or pan.)
  5. Sprinkle the scallion pieces all around.
  6. Roast in the oven for 5 minutes, or until the shrimp are almost done, but not quite cooked all the way through.
  7. Remove the tray from the oven and change the setting to broil.
  8. When the broiler is hot, slip the tray back into the oven.
  9. Broil for a few minutes or until the lemons start to darken and the shrimp are cooked through.
  10. Enjoy!

roasted lemon shrimp

Seafood Salad With Garlic And Oil

I make a huge platter of this seafood salad with garlic and oil for every holiday!

Seafood Salad With Garlic Oil-9738

Ok, so it’s that time of the year when I always feel full. There’s just soooooooo much food everywhere! I’m not complaining; it’s one of the things I love best about the holiday season, BUT I’m like an addict and I. Can’t. Stop. Eating.

This simple seafood salad with garlic and oil is my antidote to all of that heavy food.

It’s so light and clean and satisfying and it feels just a little bit fancy…

Ok, I’m going to fess up here… I actually made a HUGE platter of this and served it at Thanksgiving alongside the turkey and sides. It may not be traditional, but it was goooooood. And, everyone ate it… even the doubters who thought this was too much of a break from tradition… and, because it’s a cold salad, it made for the best leftovers — which was my master plan all along. Having leftovers that are not heavy is a great thing.

One of the greatest things to do with leftover seafood, is to make a lettuce or cabbage wrap with them. These Smoky Shrimp Cabbage Leaf Wraps are awesome and will take you only a few minutes to prepare!

I make this dish a lot. It’s great for a dinner party. Or brunch. Or… just because. And, it’s adaptable to whatever seafood looks freshest when you are at the fish market.

This time, I used a ton of shrimp and squid. I was happy to be able to buy the shrimp already deveined and the squid was already cleaned so all I had to do was slice it…

Seafood Salad With Garlic And OilSeafood Salad With Garlic And Oil

Not only is this seafood salad delicious and refreshing, but it is really good for you:

Clams, aside from being a favorite of mine, are one of the most nutritious foods around. Anytime you steam clams, make sure you also use the steaming liquid in a sauce of some kind because the water soaks up the benefits of the clam shells. These shells are a Chinese herb (Ge Ke) that’s used to clear phlegm and neutralize stomach acid. They are the “tums” of Chinese herbs and are also good for some coughs and wheezing.

In Chinese medicine, scallops are considered to have some great health benefits. They are great for people who find that they are urinating too often at night and they are also great for the digestion; they are especially good at relieving bloating, constipation, and excessive belching.

Some people 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. Squid contains lots of great vitamins and minerals, so add that to the shrimp and you are on your way to a healthy meal.

Also, whenever I cook anything in boiling water, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I’m cooking all of this seafood, I keep removing each item as it’s done with a slotted spoon and I keep the water for the next item. The herbs infuse their healing power into each seafood, so it’s a great thing.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

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….

Seafood Salad With Garlic And Oil

 

Seafood Salad With Garlic And Oil
Author: 
Recipe type: seafood, salad
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This is a perfect dish for entertaining, but it's easy enough to make anytime. It's clean, fresh, and delicious, and it will keep you healthy!
Ingredients
  • 1 Tbs white vinegar
  • sea salt
  • 2 sticks of Huang Qi (Astragalus), if using
  • 2 lb large shrimp, deveined, but tails left on
  • 1-1/2 lb squid, cleaned and bodies sliced into rings (cut up tentacles if you like them)
  • 1 lb sea scallops, halved if very large
  • 2 dozen little neck clams, scrubbed well
  • 8 ribs of celery, chopped
  • 1 small onion, finely chopped
  • ¼ cup extra-virgin olive oil
  • 1 whole head of garlic, cloves minced
  • dried hot red pepper flakes, to taste (optional)
Instructions
  1. Fill a big pot with water. Add vinegar and a handful of salt and Huang Qi (optional) and bring to a boil.
  2. Add the shrimp and cook just until done, about 3 minutes. Transfer the cooked shrimp to a bowl using a slotted spoon.
  3. Bring the water back to a boil and add the squid. Cook until done, about 3 to 5 minutes. Transfer to the bowl with a slotted spoon.
  4. Bring the water back to a boil and add the scallops. Cook until done, about 5 minutes. Transfer these in the same manner.
  5. Pour most of the water out of the pot, leaving about 2 inches of water in the pot. Add the clams gently, trying to keep them in a single layer. Cover the pot and let the clams cook until the shells are opened, about 10 minutes. Discard any clams that do not open. Drain and transfer to the bowl with the rest of the seafood.
  6. Add the celery and onion to the seafood.
  7. The seafood can now be covered and stored in the refrigerator if you are not planning on serving it right away (I often make this the day before).
  8. Heat the oil in a small pot. Add the garlic and red pepper flakes and simmer, stirring occasionally, just until the garlic starts to brown, being careful not to let it burn.
  9. When you are ready to serve the seafood, drizzle the oil all over the top. Enjoy!