Hi!! I’m doing a cleanse week this week and wanted to update you all with some of the recipes I’ve been posting on Instagram. I’ve been trying to modify my normal meatball recipe that I usually use (includes milk, Parmesan cheese, and seasoned panko)   I think I finally got it right this time! They were so flavorful and still soft. Honestly I usually make 1lb of regular meatballs (or meatloaf) for my husband and another lb of clean for me. This time I didn’t tell him and just made it clean. He didn’t even notice 👍🏻

INGREDIENTS

2lb grass fed beef

1/2c almond flour

1 small can tomato paste (I use hunts because no added dairy)

3/4 “bunch” of parsley

1 yellow onion

2 eggs

salt and pepper to taste

(you could add a splash of unsweetened almond milk. I didn’t this time but it helps to keep the moisture)

INSTRUCTIONS

Preheat oven to 350

Add all ingredients to a mixing bowl. We like our onion and parsley coarsely chopped but you could chop smaller if desired

Mix all ingredients together. I always put gloves on and use my hands. (Something about raw meat)

Roll into large balls. I go palm sized because they shrink a little.

Bake 350 for 15 minutes then flip them and bake for another 15 minutes.

(I normally serve these meatballs to a crowd and put them in sauce the night before. I heat them in the crockpot for 2-3 hours before guests arrive)

Tonight I served these meatballs with broccolini sautéed in Evoo and spaghetti squash with Raos eggplant sauce ( one of my favorites!)

****i normally microwave my spaghetti squash for about 3-4 minutes so it’s easier to cut. Scoop out seeds, drizzle with Evoo,put cut side down on a pan and bake for 25-30 min (it really depends on the size)

 

 

May of last year (2017) I was happy with where I was. I had lost all the baby weight from my second child and I was proud of myself. What I didn’t realize though was that I wasn’t my best self. I was constantly taking antacids for stomach pain and just feeling sluggish. A registered dietitian friend I went to college with shared a 7 day paleo cleanse on Facebook from another registered dietitian. It was a free cleanse so I figured I’d give it ago. If I can give birth (twice) with no meds, I can give up carbs, sugar and fruit for 7 days.

Day 1 was a breeze. Days 2 and 3 I was wondering what the hell I was thinking as my husband was heating up a pizza and my kids cold chicken nuggets never looked so good. By day 4, the fog lifted and I was so clear headed. I hadn’t had stomach pains since I started and was already down 4 lbs. I was really tuning into my bad habits… yes, as a mom I hate to waste the food my kids never eat or just a few goldfish here and a handful of cereal there won’t hurt. The reality of it though, it does hurt. The mindless snacking really effects us more than we think. Since May, I’m down 15lbs and I do a reset day when cravings get out of control. I do a full 7 day cleanse at least once a month and try to keep my foods as much on a modified cleanse/paleo as possible. Life happens. What I’ve realized though is that foods effect me both positively and negatively. And I’m just trying to be my best self. When I’m wearing skinny jeans and my husband grabs my ass it makes it all worth it 🙌🏻

I just finished another 7 day cleanse (you may  have seen if you’re following along on Instagram). I’m trying to incorporate some plant based meals into my diet but I’m a sucker for eggs and bacon. In searching for something different I came across a granola that I modified a little bit while keeping it pretty close. I found the original recipe from Jay’s Baking Me Crazy

INGREDIENTS
1½ cups raw sunflower seeds
1½ cups slivered almonds or chopped almonds (I roughly chopped my own)           1/2 cup chopped pecans
1 cup finely shredded coconut
¼ cup coconut flour
1 tablespoon cinnamon
1/2 tablespoon salt
6 tablespoons almond butter
½ cup maple syrup                                             2 tablespoons coconut oil, melted

INSTRUCTIONS
Preheat oven to 300° and line a baking sheet with parchment paper.
In a large bowl, combine sunflower seeds, almonds, coconut, coconut flour, cinnamon and salt. Mix together.
Add the almond butter, maple syrup, and coconut oil and stir until fully combined.
Dump onto a baking sheet and spread out evenly. I smashed it down a little.              Bake for 25 minutes for soft granola and 30-32 for crunchy. (I did mine for 25 minutes and it was perfect. It depends on your oven and how you like it. Be careful because the edges will burn quickly)
If you want large chucks, stir quickly after removing, then press it all down with a spatula and let fully cool. Break into large chunks.
If you don’t want chunks, stir regularly while it cools.
Store in an airtight container.

Ive been eating this all day! I had to pack some up to disburse to friends because it’s so good. And actually, it’s husband approved! AMAZING. I served it with a baked apple (350 for about 30 min. I just sprinkled with cinnamon). Looking forward to trying it with almond milk and banana or on top of yogurt. 

Ive been so busy with life that I haven’t had a chance to write up the recipes I’ve wanted to share! This one is an absolute must though and it’s so easy and quick. I’m taking two online courses about nutrition and I’ve been trying to incorporate at least one meal a day being meatless while still being paleo (following a paleo diet just makes me FEEL better). Give these date balls a try!

Ingredients

1/2c pecans

1/2c cashews

10 or so dates (I got pitted dates and soaked them for a minute or so.. I couldn’t wait)

sprinkle of salt

sprinkle of cinnamon

 

Instructions

Pulse all ingredients in a food processor until combined. The pieces of nuts should be small.

Roll into balls and sprinkle with more cinnamon!

I had these for breakfast but they could be a dessert cookie!

 

I love a good rum cake. Or cake in general… For New Years Eve, I found a recipe and made a regular rum cake (which was AWESOME). This time, I adapted it to make it paleo friendly using Bob’s Red Mill almond flour and coconut sugar. I used the recipe off the back of the almond flour, still adding chopped pecans like the original recipe called for.

Ingredients

3/4C grassfed butter

1C coconut sugar

4 eggs

1/2C almond milk (I substituted dark rum)

1tsp Vanilla Extract

1 1/2 cups Bob’s Red Mill Almond Flour

1/2C Organic Coconut Flour

1/4tsp salt

2tspbaking powder

1C chopped pecans (or nut of choice)

 

Instructions

Preheat the oven to 350°

Grease a round bundt pan with grassfed butter (I like Kerrygold)

Cream together butter and sugar until smooth

Add eggs, one at a time, and beat until fully blended

Add milk (OR rum) and vanilla; mix until combined

In a separate bowl, combine the flours, salt and baking powder

Stir dry ingredients into wet ingredients and beat until creamy

Add pecans to the bottom of the greased bundt pan

Pour batter on top of the pecans and bake for 30 minutes

 

When removing the pan from the oven, I used a knife to pull the cake away from the sides so it would be a little easier to flip onto a cake plate. This cake cracks very easily, so be extremely careful flipping it.

For the glaze

1/2C butter

1/4C water

1C coconut sugar

1/2C rum

Melt the butter in a saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat and stir in rum. Pour over the cake and ENJOY! I like to save a little of the glaze to pour over my own piece.

This cake is delicious both the original recipe and the adapted paleo recipe. It has a great flavor and texture and isn’t too “almondy” or wet like some paleo recipes can be. It is definitely going to go on my special occasion desert list! I hope you enjoy!

Jewel