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Paleo Beefaroni

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If you liked beefaroni when you were a kid, you will love this healthy grownup Paleo Beefaroni!

paleo beefaroni

Sometimes people who don’t know me really well tell me they are intimidated to cook for me. The prevailing thought is that I only eat gourmet, chef-y kind of foods. This couldn’t be farther from the truth. I’m going to admit something to you now: my all-time favorite go-to comfort food is a bowl of pasta with ketchup. I know… gross, right? Granted, I use chickpea or almond pasta and sometimes I use homemade ketchup, but still… pasta with ketchup. I love it… don’t judge me…

When I was a kid, I ate lots of food from cans. My siblings and I loved it. Our cupboards were filled with canned raviolis, beefaroni, spaghetti-O’s, and more. I remember coming home from school, opening up a can, and eating straight from the can with a fork without even heating it up. I wouldn’t touch that food today, but I do love to take these simple comfort foods and healthy them up.

A lot of people think I’m a vegan or a vegetarian. Nope.  It’s just another common misconception. I’m not a vegan. Not even a vegetarian.  I do go through veg phases, but I feel best with a little meat in my diet. But, I feel strongly about making sure that meat is organic and grass-fed. Non-organic beef has too many hormones in it that increase estrogen in your body… and this is not good for anyone. Combining great quality beef with a paleo pasta (I used a chickpea pasta here), turns old fashioned beefaroni into a nutrient-packed healthy meal. Hmmm…. maybe next time I’ll add a little kale or spinach…

When I made this paleo beefaroni recipe, I made a huge pot of it because instinctively I knew that it would be a bit hit with everyone I came in contact with.

If you know me at all, you know that there is always a pot of something on the stove — oftentimes, something experimental. And, if you open my fridge — which I encourage all of my guests to do freely and often — you will always find a few leftovers. So, I made a huge pot of paleo beefaroni, and I put the big pot in the fridge. Over the next few days, it was gone. It’s really good and it reheats really well.

So, make a big pot of this. I mean, if you have guests or a big family, or some pasta-loving friends, make sure you at least double this recipe. You won’t be sorry.

For another great pasta fix, try my recipe for Paleo Pasta Carbonara.

paleo beefaroni

paleo beefaroni

Here are some of the healing powers in this paleo beefaroni recipe:

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!

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 recommend using grass-fed organic ground beef for this recipe.

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!

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. You can add as many fresh tomatoes as you like to this recipe.

paleo beefaroni

Paleo Beefaroni
5.0 from 1 reviews
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Recipe type: pasta
Cuisine: paleo, comfort food, beef, meat
Author:
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Total time:
Serves: 4
This is 100% more delicious than old-fashioned canned beefaroni. This paleo version is delicious, simple, and so healthy!
Ingredients
  • 8 oz pasta (I used this paleo chickpea pasta), but you can use an almond pasta to keep this totally Paleo
  • 1 Tbs extra-virgin olive oil
  • 24 oz jar of marinara or spaghetti sauce (I like this one)
  • 1 lb grass-fed, organic ground beef
  • 1 med onion, chopped
  • 6 cherry tomatoes, quartered
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • sea salt and black pepper, to taste
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Parmesan cheese (optional) (I used a vegan Parmesan)
Instructions
  1. Cook pasta al dente. Note: when cooking paleo pastas, I recommend checking them at least 2 or 3 minutes sooner than the package recommends; if you overcook it even a little, it turns into glue! When it's done, drain it.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the onions and beef and season with salt and pepper.
  4. Cook, stirring, and breaking up the beef with a wooden spoon, until the meat is no longer pink and the onions are softened.
  5. Add the rest of the ingredients and stir to combine. Reduce the heat to low and simmer 10 minutes.
  6. Add the drained pasta to the meat sauce. Stir gently to combine.
  7. Ladle into bowls.
  8. Serve with Parmesan cheese if desired.

paleo beefaroni

Paleo Eggplant Parmesan

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Eggplant reduces pain and inflammation… I know that my over 40 body (okay… waaaayyyy over 40) needs that… don’t you?

paleo eggplant parmesan

Eggplant parmesan is one of my all-time favorite comfort foods. I have tried, and failed, to make a delicious, healthy, paleo, vegan, grain-free version for so long that I can’t even remember when this obsession started. But today, I can finally say: TA-DA! I did it. This paleo eggplant parmesan is perfect. For real. And not just by my ridiculously healthy standards. But by everyone’s standards.

And now I feel unstoppable. Because I am going to be making zucchini parmesan next. And who knows what will follow.

I think the artwork hanging in my kitchen helped me with this recipe. I mean, when you look at a colorful canvass of The Hulk smashing rocks, it kind of makes you feel all-powerful. Or, maybe it was the awesome paleo wine that I was sipping. But, what-evuh…

The eggplant in this dish is thinly sliced and crispy with a deliciously traditional texture. The sauce is a little sweet and a little spicy and it screams Southern Italy. The cheese is vegan, but I’ve found the most delicious vegan mozzarella ever, so even this part of the dish passed muster by my non-vegan, and often overly-critical, family.

Here in New York, it’s cold and it’s damp. And it’s dark out at 4:30. Wow, do I hate these short days. But let me say, that a big dish of this paleo eggplant parmesan just makes it all right. I think it even tastes better on these cold, dark, and dreary days…

For another great eggplant dish, try my recipe for Vegan Fettuccine Bolognese.

paleo eggplant parmesan

paleo eggplant parmesan

Here are some of the reasons you need to make this paleo eggplant parmesan:

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 Asian 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 to coat the eggplant slices. This makes for a healthy, crispy coating.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies or water when anyone has a cold… it works great!

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. The tomato sauce in this recipe is delicious, so I suggest making double the amount so you can freeze a batch.

paleo eggplant parmesan

Paleo Eggplant Parmesan
5.0 from 2 reviews
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Recipe type: casserole, paleo, vegan, dairy-free, grain-free, comfort food
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This dish tastes just as good as a traditional, non-healthy, great eggplant parmesan. But this one's paleo and vegan. This is my favorite creation yet!
Ingredients
  • 3 medium thin eggplants (I used some Japanese ones), sliced thin vertically (so you end up with long, thin slices)
  • 2 Tbs flax meal whisked into 6 Tbs water (or substitute 2 eggs, beaten and mixed with 2 Tbs water)
  • 1-1/2 cups almond meal
  • 1-1/2 tsp dried oregano
  • sea salt and black pepper
  • 1 28-oz can crushed tomatoes
  • ½ tsp crushed red pepper flakes
  • 1-1/2 Tbs coconut sugar
  • 4 oz thinly sliced vegan mozzarella cheese
  • ¼ cup vegan Parmesan cheese shreds
Instructions
  1. Preheat the oven to 425°F.
  2. Place the egg and water mixture into a shallow pie plate or dish.
  3. In a second shallow dish, combine the almond meal with the oregano and some salt and black pepper.
  4. Dip each eggplant slice in the egg mixture and flip to coat well.
  5. Then dredge each piece in the almond flour mixture, again turning to coat well.
  6. Place the dredged slices on parchment-lined baking sheets in a single layer, making sure they are not touching each other.
  7. Place the trays in the oven and bake for 30 minutes. Then flip the slices over and bake for another 10 minutes, or until the slices start to get crisp and golden brown. (Note: all ovens are different, so check your slices occasionally to make sure they don't cook too quickly.)
  8. Meanwhile make the sauce: In a medium saucepan, combine the tomatoes, red pepper flakes, coconut sugar, and salt and pepper to taste. Simmer, covered, for 30 minutes, stirring occasionally.
  9. When the eggplant is done, remove it from the oven, and reduce the temperature to 350°F.
  10. Ladle some sauce into the bottom of a 13x11 baking dish (or a dish close to that size).
  11. Arrange eggplant slices over the sauce, putting them close to each other but not overlapping much.
  12. Spread some sauce over the eggplant. Layer some mozzarella over the sauce. Repeat with a second layer (and a third layer if you have extra eggplant).
  13. After you add your final layer of eggplant, finish with sauce, then mozzarella, and then sprinkle on the Parmesan.
  14. Bake for 20 minutes.
  15. Enjoy!

paleo eggplant parmesan

Vegetarian Shepherd’s Pie

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This vegetarian shepherd’s pie tastes even better than the traditional version!

vegetarian shepherd's pie

I go through different food phases all the time. Sometimes I’m in a vegan phase or a vegetarian phase or a pescatarian phase… that’s why when I’m asked to label how I eat I usually say I am a flexitarian. To me, this means I eat healthy, but I like to switch it up depending on how my body feels at a particular time or in a particular season.

Right now I’m in a vegetarian phase. I’ve been eating vegetarian, but without the cheese. It’s kind of in between vegan and vegetarian. So, I’ve been saying no to meat and fish, but yet to eggs and butter. And I feel good… I don’t know if this will be a long phase or a quickie, but I like it!

This vegetarian shepherd’s pie recipe is awesome. Instead of being filled with meat, it’s piled high with lentils, mushrooms, peas, and corn. And, it’s topped with real mashed potatoes. Yup, authentic, buttery, creamy, mashed potatoes (but without the cream)… so good…

I’ve seen (and made) several variation of shepherd’s pie recipes, including really meaty ones and some vegan ones. This is the first one that I’ve made that’s vegetarian. The healthy veggies are sautéed with great spices and they go so well with the buttery taters that it’s just awesome. If you are looking for a vegan version, one of my favorite blogs, Minimalist Baker has a great one that also uses lentils.

Truthfully, I think I probably stacked more mashed potatoes on top of this vegetarian shepherd’s pie than anyone in their right mind ever would, but I wouldn’t change a thing…

One of the ways I was able to rationalize using such a big layer of mashed potatoes was by boiling the potatoes in a pot with some great Chinese herbs. I added some raw Huang Qi and some Dang Shen (see below to learn more about why these herbs are so great) to my pot of boiling potatoes so the great medicinal properties of the herbs infused into my heap of potatoes — so, why not eat a lot of them…?

If you are looking for another great recipe using lentils, try my Lentil Vegetable Soup.

vegetarian shepherd's pie

There are a lot of reasons to make this recipe for vegetarian shepherd’s pie (other than as a vehicle for sky-high mashed potatoes):

Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.

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.

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

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.

Corn is one of the things I won’t buy unless I can find it organic; it’s a crop that’s just too heavily sprayed with chemicals and so much corn is GMO that I really like to be careful. I used fresh corn for this recipe but feel free to use frozen if that’s what’s available to you. Corn helps those who have hepatitis, heart disease, and hypertension. Cornsilk is also a Chinese herb (Yu Mi Xu). It’s often used to reduce edema,  and can reduce the symptoms of some painful urinary conditions.

Turmeric is also 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.

Huang Qi is like magic; it builds qi/gives you energy… you can really feel it working while you are eating. My family makes fun of my excitement for herbs, but they also are happy to reap the rewards when they eat my herb-infused foods, so think about trying out some herbs the next time you boil a pot of something…

I also added Dang Shen to the boiling water. To the novice, this herb looks like ordinary thick twigs. To me, these sticks are like gold. I added these herbs for energy; to raise my qi. If you are feeling fatigued, I highly recommend looking into some of these herbs.

vegetarian shepherd's pie

Vegetarian Shepherd's Pie
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Recipe type: casserole, comfort food
Cuisine: vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Here's a comfort food, healthy casserole that's also vegetarian. Heaps of mashed potatoes top lentils, mushrooms and vegetables... it's easy and delicious.
Ingredients
  • 1-1/4 cup dried lentils, cooked until done, but not mushy
  • 8 medium/large yellow potatoes, unpeeled, cut into large chunks
  • sea salt and black pepper
  • 3 Tbs grass-fed organic butter
  • 2 Tbs extra-virgin olive oil
  • 1 med onion, chopped
  • 3 garlic cloves, chopped
  • 2 portabella mushroom caps, cut into small dice
  • ½ cup green peas, cooked (I took the easy way out and bought them from a salad bar)
  • ½ cup organic corn, cooked (this came from the salad bar too)
  • leaves from 2 large thyme sprigs
  • 1 tsp turmeric
  • ½ tsp chili powder
  • ¼ tsp chipotle chili powder
  • ½ cup tomato sauce (homemade, jarred, or canned)
  • 2 sticks of raw Huang Qi (an optional Chinese herb)
  • 1 stick of raw Dang Shen (an optional Chinese herb)
Instructions
  1. Preheat the oven to 425°F.
  2. Boil the potatoes along with any Chinese herbs you are using in a large pot of salted water. Cook until the potatoes are soft. Drain the potatoes and discard the herbs.
  3. Mash the hot potatoes together with the butter and salt and pepper to taste. You can do this by hand or with a food processor (I used the processor).
  4. Heat a large skillet over medium heat and add the oil.
  5. Saute the onions, garlic, and mushrooms for about 5 minutes, stirring often, until the veggies are softened.
  6. Add the cooked lentils, peas, corn, spices, and tomato sauce. Stir, cooking, for about 3 minutes. Add salt and pepper to taste.
  7. Spoon the lentil mixture into a 9x9-inch baking pan. Spread the mashed potatoes over the top.
  8. Place the casserole in the oven and bake for about 30 minutes, or until the inside is hot and bubbly and the top starts to brown. If your casserole dish is overflowing (like mine was), you may want to put something under the dish to catch any oozing filling.
  9. Enjoy!

vegetarian shepherd's pie

Chicken Potato Tomato Skillet

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This chicken potato tomato skillet is made and served right in the skillet!

Chicken, Tomato, And Potato Skillet

There’s just something about food that’s served in a skillet that makes it look so appetizing. I’m a sucker for any menu item that is described as a “skillet”. I love a breakfast “skillet” and no matter what the ingredients, I will think about ordering it before any other menu item. Does this make me weird?

This is one of those recipes that is perfect for those nights that you just don’t know what to make. It’s versatile enough so that you can substitute whatever meat you want, whatever veggies look good, and whatever type of potatoes are lying around your kitchen.

I made this dinner even easier by using leftover tomato sauce that was in my freezer. You can make it even easier than I did by using your favorite store-bought sauce.

So, here’s a dinner skillet. This chicken, potato, and tomato skillet is awesome. It’s a one-pot meal, so clean-up is a breeze and it’s easy to make.

And, come on, who doesn’t like chicken and potatoes and tomatoes and spinach served in skillet?

As I was just re-reading what I wrote, I had a great idea! The next time I make this dish, I am going to toast some healthy garlic bread and hide some of it in the bottom of this skillet… okay, now I’m really excited. I’m never sure if it’s a good thing or not that I get excited so easily by food…

I’m on a big customized-recipe-creation kick right now (okay… always…), so 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 skillet recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

If you like this kind of thing, you should also try my recipe for Chicken Stew With Potatoes And Crispy Brussels Sprouts!

Chicken, Potato, And Tomato SkilletChicken, Tomato, And Potato Skillet

Here are some of the great health benefits of this awesome chicken potato tomato skillet:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first.

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.

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

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….

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.

Chicken, Potato, And Tomato Skillet

If you make this Chicken Potato Tomato Skillet recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Chicken, Potato, And Tomato Skillet
5.0 from 1 reviews
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Recipe type: one-pot, chicken
Cuisine: recipe adapted from: 12 Tomatoes
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This one-pot skillet meal is delicious, simple, and healing. Feel free to substitute other meats and vegetables -- it's all about what makes you happy!
Ingredients
  • 1-1/4 lb. boneless chicken thighs
  • 2 baking potatoes, unpeeled, cut into 1-inch pieces
  • 3 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 large shallot, sliced
  • 6 garlic cloves, smashed
  • 9 oz fresh spinach
  • 1-1/2 cups marinara sauce (either homemade or store-bought)
  • juice of ½ a lemon
  • ¼ tsp dried oregano
  • ⅓ cup chicken broth
  • ½ tsp dried hot red pepper flakes
Instructions
  1. Preheat oven to 375°F.
  2. Season the chicken with salt and pepper.
  3. In a medium oven-proof skillet with sides, heat the oil over medium heat. Add the potatoes and cook, stirring occasionally, until they start to get a little color, about 5-minutes.
  4. Remove the potatoes to a plate and add the chicken to the pan, stirring until the chicken begins to color.
  5. Add the potatoes back to the pan.
  6. Next, add the shallot, garlic, and spinach, and stir until the spinach is wilted, about 1-minute. (You may have to add the spinach a little at a time in order to fit it all in the skillet.)
  7. Pour the marinara sauce into the skillet.
  8. Stir in the lemon juice, chicken broth, oregano, and red pepper flakes.
  9. Bake the skillet in the oven about 40 minutes or until the chicken and potatoes are cooked through.
  10. Enjoy!

 

Chicken, Potato, And Tomato Skillet

Lamb Meatballs With Herbs And Kale

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These lamb meatballs with herbs and kale are incredibly delicious and satisfying!

lamb meatballs (finished in pan)-9346

Who doesn’t love a good meatball? I mean, you can’t be unhappy while eating a meatball, right? I’ve kind of become a little obsessed with them… I’ve been making them out of beef, chicken, pork, veggies… and they’ve all been good. But these lamb meatballs… these are great. They are grain-free and paleo, they are healthy, and they have a slight Greek feel to them. And the tomato sauce is so aromatic and amazing (don’t tell my husband that I hid olives in the sauce…)

A few weeks ago I went to The Meatball Shop. It’s a restaurant that pretty much serves meatball everything. I ordered “The Kitchen Sink”.  I got to choose they type of meat or veg I wanted my meatballs to be made from and which type of sauce I wanted. I got three big balls served on top of vegetables and salad, smothered in sauce. Can I tell you, I was in heaven.  Anyway, that kind of inspired me to create some meatball dishes that didn’t need to be on top of pasta or in a sandwich. These delicious Greek meatballs are filled with kale and scallions and hemp seeds and almond flour. I know, it sounds a little weird, but trust me and try them. You will not be disappointed.

lamb meatballs (raw on tray)-9323

So, let’s get to why these are so good for you:

In Chinese medicine, lamb is known to be the most warming meat. We recommend it for a lot of ailments caused by cold conditions. It’s great for some arthritic conditions, weakness, and back pain. Lamb also helps with insufficient lactation and impotence. By combining the lamb with all of the warming spices in this dish, you get a great winter-warming meal.

Kale is everywhere these days. I kind of got a little tired of just eating it in salads, so I now use it inside of different dishes, like here inside these meatballs. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. I bought this kale already shredded and washed. If you are using a whole bunch of kale, make sure you clean the leaves thoroughly and remove the center thick stems if they bother you (me… I don’t really mind them if the kale is cooked). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Scallions, if you know me, are one of my favorites. In Chinese medicine, the root of the scallion (Cong Bai) is considered an herb. With autumn coming, I implore you to always keep scallions on hand in your refrigerator so that you can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second you feel 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. And, they give these meatballs a great flavor.

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.

I used some almond meal in these meatballs. In Asian medicine, we eat nuts because they are good for the 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.

I add Chinese herbs to everything I can. This time I added Chen Pi (dried tangerine peel) to the sauce. Tangerines are good for nausea, chest tightness, excess mucus, and some stomach pains. Dried tangerine peels are a Chinese herb (Chen Pi). At any given time, if you look on my kitchen counter, you will see a bowl filled with sun-dried tangerine peels. I make tea out of them, and I grind them up for some recipes. For this recipe, I simply dropped the whole dried rind into the sauce and let it work its magic.

lamb meatballs (ball on fork closeup)-9401

I sprinkled some pomegranate seeds on top of the meatballs before I served them. 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…. And they look like little jewels…
Pomegranate seeds on parchement closeup-

 

Lamb Meatballs With Herbs And Kale
5.0 from 1 reviews
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Recipe type: meatballs
Author:
Prep time:
Cook time:
Total time:
Serves: 15 meatballs
These lamb meatballs are grain-free and paleo friendly. They are filled with kale, scallions, hemp seeds and more amazing ingredients! And the tomato sauce is slightly Greek tasting... so good!
Ingredients
  • For meatballs:
  • 1 lb ground lamb
  • 2 scallions, sliced
  • ¼ cup finely minced kale
  • ¼ tsp sea salt
  • 12 grinds of black pepper (or to taste)
  • ½ tsp dried oregano
  • ¼ tsp cinnamon
  • ½ tsp dried hot red pepper flakes
  • ½ tsp turmeric powder
  • 1 egg
  • 2 Tbs hemp seeds
  • 2 Tbs almond meal
  • For sauce:
  • 1 28-oz can crushed tomatoes
  • ½ tsp dried hot red pepper flakes
  • ⅛ tsp cinnamon
  • sea salt and black pepper to taste
  • ½ tsp dried oregano
  • 1 Tbs coconut sugar
  • 10 oil-cured, pitted black olives, chopped
  • Optional Chinese herb: Chen Pi (dried tangerine rind)
  • 1 tsp pomegranate molasses
  • ¼ cup pomegranate seeds
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Combine all of the ingredients for the meatballs in a bowl. Get in there with your hands and mush up just until mixed together.
  3. Form the meat mixture into balls (I made mine like big golf balls and I got 15 balls out of it)
  4. Place the balls on a parchment-lined baking sheet.
  5. Bake the balls for 10 minutes, then carefully flip them over and bak an additional 8 minutes.
  6. Remove from oven.
  7. For the sauce:
  8. Combine all sauce ingredients in a medium pot. Bring to a boil then reduce the heat and simmer, covered, for 30 minutes.
  9. Lay some of the sauce in the bottom of a baking dish or ovenproof skillet. Arrange the meatballs on top of the sauce.
  10. Bake in the oven until cooked through, about 15 minutes.
  11. Remove from oven and drizzle the pomegranate molasses on top and sprinkle on the pomegranate seeds.
  12. Enjoy!