GLUTEN FREE MEATBALLS - PALEO FRIENDLY

Dat's a spicy meat-a-ball!!! lol Sorry couldn't help myself. I love a good meatball but never order them unless I'm dining at a proper Italian restaurant. Its kind of a crap shoot as to weather they are moist enough or taste good, especially if they dont have breadcrumbs in them; but this meatball recipe would make any Italian grandmother/mother proud! These meatballs when done right come out so juicy and great with tomato sauce or in a soup or even just by themselves. If you have leftovers you can even chop one up later and put the meat in your breakfast omelet. Meatballs are obviously high in protein so it can be a really healthy dinner option especially if your restricted by a gluten intolerance. Buon Appetito!

INGREDIENTS:

Meatballs
3 lbs - Ground beef/pork mix (you can use just ground beef if you want but the pork makes it even juicier)
1 Medium Onion (chopped finely)
3-4 Cloves of Garlic (chopped finely)
1 TBSP of Oregano
1 Egg
1/2 Cup of Parmesan Cheese (grated finely)
1 TSP of Chili Peppers (adjust to how spicy you want them
1 TBSP Salt
1 TBSP of Pepper

Olive Oil for the pan

Tomato Sauce - quick and easy option (optional)
Strained Tomato - i used Molisana Passata Di Pomodoro
Fresh Basil
Salt and Pepper

DIRECTIONS:

Preheat the oven at 400 degrees and oil your oven pan so it has a light layer of oil

Put all the ingredients for the meatballs in a large bowl. Mix the ingredients together with your hands. Once mixed start to form the meatballs about the size of your palm - try not to squeeze them together to tight, you dont want them to be dense.

Once meatballs are formed place them on the oiled tray. Keep going until all the ingredients in the bowl are gone.

Place pan with meatballs in the oven for 35 Minutes

Once done you can remove them and store them for later use or continue with the final steps.

In a frying pan add olive oil and a bit of the fat drippings from the roasting pan, brown the meatballs at medium heat to get a nice outer sear. Once browned on all sides reduce heat to low and add in your tomato sauce, fresh basil and salt and pepper to taste.

As the sauce warms coat the meatball in the sauce until the sauce is warmed through.

You can move the meatball into a serving bowl, drizzle the sauce from the pan on top and add more freshly grated Parmesan if you want.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

BABA's MACEDONIAN CHICKEN NOODLE SOUP - GLUTEN FREE!

After the holidays I was feeling rundown and definitely craved some of Baba's (Macedonian for Grandmother) Chicken Noodle Soup. She makes he broth from scratch so with her guidance I was able to replicate her soup. Since we will be makings everything from scratch you can control your salt and therefore your sodium level. Also I used rice noodles so that we can keep it gluten free. If you are not feeling well Baba's Chicken Noodle is definitely a good way to go because it is packed with nutrients from the vegetables used to create the broth. ENJOY

INGREDIENTS:

1 Whole Chicken
1 TBSP Salt (to wash the chicken)
1-2 TBSP White Vinegar (to wash the chicken)
3 Carrots (Chopped)
3 Celery Branches (Chopped)
3 Small Onions (Cut in quarters)
1 Whole Clove of Garlic (cut in half)
1 Lemon (you will need the zest and the juice)
2 Egg Yokes
Rice Noodles (use as much as desired)
Salt and Pepper as desired
 

DIRECTIONS:

Wash chicken in cold water. To wash further, rub with a bit of white vinegar and a bit of salt to kill any bacteria

Cut chicken in halves or quarters and remove any excess fat

Place chicken in deep pot and add cold water (about 3 litres per kg of chicken), and 1 tablespoon of salt

Bring water to a boil and then turn to medium heat uncovered

During the first 5 minutes of boiling, skim the excess fat and foam that rises to the top

After you have skimmed, add the chopped onion, celery, carrots and garlic

Cover and let boil on low to medium heat for 1.5 hours or until chicken is cooked

Remove chicken and set aside to cool

Remove carrots and set aside to cool

Remove onions, celery, and garlic to a strainer. Use ladel to mash this mixture through the strainer into the soup. Do this for 5 minutes and discard anything that doesn't go through strainer

Add zest of 1 lemon. Add a bit of salt to season, if necessary

In a medium bowl, mix 2 egg yokes, the juice of 1 lemon and a bit of cold water. Give it a good wisk for 2-3 minutes.

Add noodles to pot. As they are cooking, slowly add about 4-5 ladels of stock to the egg mixture, stirring as you do it. This will bring the egg mixture up to temperature of the stock and will make sure the yokes dont cook.

When noodles are half way done, slowly add the egg and stock mixture back into the pot, ladel by ladel

Remove skin off chicken and shred or chop chicken to your liking. Add back to the soup with the carrots

Remove from heat and cover to hang out for a few minutes or serve right away.

When serving, a squeeze of fresh lemon juice and some fresh cracked pepper make it perfect!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

AVOCADO TOAST - GLUTEN FREE VERSION, VEGETARIAN, VEGAN AND PALEO FRIENDLY

I ♥ Avocado toast! I seriously could eat it everyday. I was doing a plant based diet in the summer and this was one of my go-to breakfast options. Avocado is rich in oils and fat that your body needs on a daily basis. Yes avocado is full of fat but its good fat that keeps your hair shiny, healthy and stops it from falling out and your nails strong - believe me there are worst things I can eat. You can obviously eat this on toast as it is just as easy to make but I like to use rice crackers for their gluten free properties. I used to use gluten free bread and tried a bunch of different kinds but I like this better. Also its super easy to make when your in a rush in the morning.

INGREDIENTS:

1-2 Rice Cakes (depends how many you want)
1/4-1/2 and Avocado (I usually do 1/4 per rice cake)
Salt and Pepper to taste
1/4 - 1/2 a lime (juice) I like lots of lime juice!

DIRECTIONS:

Mash and spread the avocado onto your rice cracker.

Salt and Pepper

Sprinkle Lime on top and serve.

*You should serve it or eat it right away because the rice cracker will absorb all the moisture and start to get soggy. 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

FRUIT SALAD

I like making fruit salad and keeping it in the fridge. Sometimes its hard to eat all the fruit you buy and this is a great way to get you reaching for them as a snack instead of chips or chocolate. I also find that if you take the prep out of it and all the fruit is already washed and cut kids/tennagers will eat more for it too. I also like to use it as topping on some granola and yogurt in the morning or even on pancakes as a substitute for syrup. It may seem like a pretty easy idea but some people add orange juice and liqueur but I dont think that's needed.

INGREDIENTS:

Berries - mix of any kind you like (I used blueberry, blackberry and raspberry)*
1 Can of Peaches slices in light syrup (796 ml) (Chopped Small but keep syrup)
1 Apple (Chopped Small)
1/4 Cantaloupe (Chopped Small)

*You can add any fruit you like, I would of added strawberries and pears as well but the ones at the stores weren't very good

DIRECTIONS

Open canned peaches and pour out the syrup into a large bowl - this will be your base.

Cut the peaches that remain in the can into smaller pieces.

Wash the berries and add them to the cut up peaches and syrup.

Cut up cantaloupe into small pieces as well as apple. Add it to the bowl - mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

GREEN BEAN SALAD - VEGAN AND VEGETARIAN FRIENDLY

I like eating salad but I get board of it after awhile. I find that sometimes I don't feel as full as I would like or I need more of a crunch! Green beans are a very good source of minerals and a great lettuce replacement. This salad is quiet easy to make and can easily be taken to work for a healthy lunch option. ENJOY!

Yields One Portion

INGREDIENTS:

1-2 Handfuls of Green Beans - Ends taken off
1 to 2 Tomatos - Chopped
Half a small Red Onions - Chopped
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

DIRECTIONS:

Steam the green beans for 5 minutes, drain and add to cold ice water bath to stop them from cooking.

While the green beans are steaming add the tomatoes and red onions to a flat-ish bowl so that they can sit and slightly soak in olive oil and balsamic vinegar. Next addsome salt and pepper stir it in and let it continue to sit and marinate.

Drain green beans and add into bowl with tomatoes and onions. Mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!