Paleo Zucchini Hummus is a delicious low-carb alternative to chickpea hummus. It has a similar texture, but with fewer calories. Enjoy as a light veggie dip or salad dressing!
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Healthy Jicama Latkes
Latkes.
They’re not just for Hanukkah anymore!
Latkes are usually made with potatoes and are a traditional dish eaten during Hanukkah. They’re also known as potato pancakes. If you know me, you know I don’t like white potatoes and I’m not Jewish (though I adore matzo ball soup). Also, it’s nowhere near Hanukkah. Clearly a strange but good hack was needed… Healthy Jicama Latkes!
Never one to be bothered with tradition, I was determined not to let these little details derail me from an idea. I wanted to use jicama and carrot to make latkes.
So really, these are just jicama and carrot pancakes… with a Mexican twist. Why Mexican? Why NOT? I love Mexican food!
Call it whatever you’d like, but these ‘cakes will have you celebrating Hanukkah in May.
The bonus is that they’re a bit healthier than the traditional dish. They aren’t fried in a ton of oil and are less starch-y than a latke. They cover all the buzz words: gluten-free, grain-free, paleo-friendly, vegetarian. And they’re strangely easy!
Jicama Latkes
- 1/2 jicama (~150 grams)
- 1 medium carrot
- 1/4 C egg whites
- 1/2 tsp Mexican spice blend
Grate jicama and carrot coarsely by hand. Squeeze excess water. Mix in a bowl with egg whites and your favorite spice blend.
Heat a bit or coconut oil or cooking spray in pan over medium heat. Divide latke batter into 4 even parts and press into pan as a pancake. Cook ~5 minutes on each side, or until latkes are lightly browned.
Plate and top as desired. I served mine over greens and turkey, then topped it with salsa and avocado.
Makes 4 latkes.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
***
I’m not home yet, but I’ll be making these again when I get there… especially after all the Swiss treats… #sorryimnotsorry
Have you ever had a latke?
What is your favorite healthy hack for a traditional recipe?
Work It Out: Fab Abs
Just because I’m lying around on my back doesn’t mean YOU get to slack.
Seriously, can some one workout for me?
Today’s Work It Out is by one of the most bad-ass ladies I know – Shannon! This woman is a corporate power house by day and a hard-core fitness instructor and general healthy living role model. In short, my hero.
Check out her killer core workout (please do it for me!!!), and then her delicious-looking #strangebutgood salad!
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Fab Abs: Made in the Kitchen, Sculpted on the Mat
Hello, Sprint readers! I love Laura’s blog as much as all of you, so I am pumped to bring a little Badass Fitness over here!
Laura’s figure competitions have got me thinking more seriously than ever about crossing that fitness feat off my bucket list, and I know her focus in training is often that six-pack she wants to show off to the judges. She’s also a master of the eating necessary to compete.
So today’s post is all about making fabulous abs and powerful cores in the kitchen…and in the gym, Badass Fitness style!
First, we work those bellies. Then we feed them – the HEALTHY way, with a Big-Ass Badass Lunch Bowl that veers into #StrangeButGood territory.
My bootcamps, core classes and personal workouts tend to be fast-paced and intense, making the most of every minute. But hey, the good news is, they are done before you know it! And the results rock.
This workout is an intense core routine, with ZERO traditional crunches, which are among the least effective ways to build true core strength and tone. All you need is a mat, a timer, and a little mojo. If you’re not sure about any of the moves, head over to my YouTube channel for demo videos.
Fab Abs Circuit
(click each for video demos)
- 15 Walkout Planks with Pushup
- 15 Walking Planks
- 10 Slow Push-ups
- 30 Waist Cinchers
- 30 seconds of Side Plank Crunches right, then 30 seconds left
- 30 second V-sits
- 20 Pull-Ins
- 15 Starfish Crunches right, 15 left
- 20 Bicycle Crunches
**Repeat 1-2 more times! Abs on FIRE!**
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Now, let’s EAT!
I created this #StrangeButGood egg scramble with several items in my fridge, plus a ripe plantain that begged to be eaten and a Calabaza squash gifted to me by a bootcamp student (they know how to steal my heart, and candy need not apply!).
I had no idea if this would taste good, but I went for it anyway. It turned out Amaze-Balls, so try it for yourself!
#StrangeButGood Sweet Savory Plantain-Calabaza Egg Scramble
- ½ ripe plantain, sautéed in 1 Tbsp coconut oil and 1 Tbsp cinnamon
- 1 cup of cubed Calabaza (or buttercup, kabocha, acorn, etc.) squash, roasted until tender with 1 Tbsp. coconut oil, cinnamon, sea salt
- 2 cups collard greens, sautéed with minced garlic, ½ of a diced onion, 1 Tbsp. coconut aminos
- 1 Tbsp. coconut oil
- 2 eggs, whisked
- ½ onion, diced
- ½ cup shredded carrots
- 1 Tbsp. almond butter
- Saute the plantains, set aside.
- Ditto the collard greens.
- If you haven’t yet, roast the squash with the cinnamon, coconut oil and sea salt at 400 degrees for about 20-25 minutes or until golden and tender. Mash the squash a bit and set aside.
- Heat the tablespoon of coconut oil over medium-high heat. Add the onions and shredded carrots, sautéing until onions are translucent. Add in the eggs and scramble.
- While the eggs are still runny, add in collards, plantains, and squash and keep scrambling it all together until eggs are cooked through.
- Top with the almond butter and mix it in, then EAT as you savor the #StrangeButGood!
***
I wish Shannon could come whip me back into shape in a few weeks… 🙂
What is your favorite core move?
What’s the strangest recovery bowl you’ve ever made?
Cauliflower & Eggplant Curry
Curry leaves have been a mystery to me.
This only means it’s a #strangebutgood creation WAITING to happen.
This actually isn’t so strange. It’s just outside of my culinary comfort zone (yes, I do have one). I’ve always loved using Indian spiced in my dishes. Ginger is a staple – I once made this Ginger Tempeh Stir-Fry every night for a week.
At restaurants, I love to order the curry; however, I’ve never tried my hand at making my own. Having seen curry leaves at my local farmer’s market, my curiosity finally got the best of me. Curry dinner = ON.
Curry leaves sort of look like bay leaves. This begs several questions: Do you eat them? Are they just for flavor? Do you decorate with them? Can you dry them?
It turns out, you can eat them. And they don’t have to be fried in oil first (a popular preparation in Indian restaurants). I also read that you can freeze them. I’ll have to report on that later.
Back to my dish. It was amazing. I know it’s wrong to brag… but seriously. I wish I had made 3 pots of this stuff. Actually, I kind of did. This is by far my most-tested recipe. How come research wasn’t this much fun in college?
I worried about the flavors – there are a lot of spices in this! Too much of this, not enough of that… and finally… juuuuust right! I was amazed. The list is long, but it does come together quickly. Just line up your spices and dump ’em in the pot! The curry leaves add an awesome dimension, but if you can’t find it don’t worry. These spices are enough to stand alone.
I’ve made this several times now, with full-fat coconut milk and with the light stuff. It is still ok with light, but it’s 100x more flavorful with the real deal. You can also use different veggies and protein. I’m a huge cauliflower fan, so that’s been my favorite. The recipe below uses Swordfish, but I like it just as much with Escolar (fish) , chicken, and tempeh.
Like all good meals, this is best enjoyed with a good friend (who gave her stamp of approval) on a patio followed by a walk in the sunshine. Spring has sprung.
These leftovers are what’s making my Monday Marvelous.
That plus a hair cut and a clean house (a.k.a. best money I ever spent). 😉
Cauliflower & Eggplant Curry
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp dry mustard
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 1/4 tsp fenugreek
- 1/4 tsp cayenne
- 1 cinnamon stick, broken in half
- 1/4 C red onion, diced
- 1 jalapeno, seeded and diced
- 1 garlic clove, minced
- 1 inch piece fresh ginger, minced
- 10 curry leaves
- 1/2 C tomato paste
- 1/2 large eggplant, diced (~1.25 cups)
- 8 oz Swordfish (or other protein)
- 1/2 C coconut milk
- 200 g cauliflower florets (~1 small head)
Place the dry spices in a medium-size pot and toast over medium heat until fragrant, ~2-3 mins or until they start to pop.
Add the onion, jalapeno, garlic, and ginger. Stir to coat in spices and cook until the onion is soft. Stir in the curry leaves and tomato paste.
Add fish and eggplant to the sauce. Pour in the coconut milk and cook until the eggplant is soft and fish is cooked through (~7-8 mins).
Finally, add in the cauliflower florets. Season and cook for a few more minutes until tender.
Spoon into plates and enjoy!
Makes 2-3 servings.
Note: This could easily be made vegan by eliminating the fish, or using lentils or tempeh instead.
***
Last week is was Indian Bison Burger creations, this week curry… my sister’s in India and it apparently causes me to crave Indian food. LOL!
What recipe have you worked the hardest on to perfect?
Do you like Indian food? Have you ever had curry leaves?
Turkey Beer Chili
No drinking in Junk-Free January.
Booze cooks out, so I’m calling the recipe “in bounds.”
With the holidays over, you may have some extra beers lying around your house. Don’t let them go to waste! Even if you don’t drink beer, it’s a good idea to keep them on hand.
Beer can act as a tenderizer, adds lightness to batters (think: beer bread), and leaves behind a light hop/barley flavor in stews. I used a pilsner in this chili recipe, but a lager would work well too.
Chili is meant to be hearty, not soup-y (in my not-so-humble opinion). Mine is a beast of a bowl. Between the turkey and the beans (the more you eat ’em, the more you…), it’s nearly thick enough to eat with a fork.
Depending on your preference, ground chicken or crumbled tempeh would also work well here.
I like the smokiness of a Tex-Mex-style chili, so I added some liquid smoke and used fire-roasted tomatoes. If you don’t have smoke you can simply leave it out, or add smoked paprika in place of some of the ancho chili powder.
Mexican food is one of my favorites, so I made sure to add in jalapeno and cumin. The heat is pleasant – not overwhelming – and just what the doctor ordered in the suddenly arctic weather we are having in Atlanta. Seriously… what happened to our Southern California-like weather?
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Turkey Beer Chili
- 1 lb ground turkey
- 1 tsp avocado oil (can use olive)
- 1/2 red onion, diced
- 2 garlic cloves
- 1 jalapeno, seeded and diced
- 1 T ancho chili powder
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1/2 tsp ground oregano
- 1/2 tsp ground thyme
- 1/2 tsp ground pepper
- 3 celery stalks, diced
- 1 carrot, diced
- 1/2 red pepper, diced
- 10-15 drops liquid smoke
- 1 15 oz can diced tomatoes (I used fire-roasted, low sodium)
- 1 15 oz can kidney beans, drained
- 1/2 C pilsner beer
- 1/2 C low sodium veggie broth
- 2 tsp apple cider vinegar
- Fresh chives and Greek yogurt, to top
Heat a large pot over med-high heat. Spray with olive oil or cooking spray and place turkey in pot. Stir the turkey and cook until no pink remains (~ 5 mins).
Add the olive oil and the onion to the pot. Cook over medium heat until softened (~5 mins). Add the garlic and jalapeno, cooking until fragrant (~2-3 mins). Add spices and stir to combine.
Add the carrot, pepper, tomato puree, beans, liquid smoke, and beer. Stir and bring to a boil. Mix in broth and vinegar, then cover. Allow to simmer and thicken over low heat for 30-45 mins. Taste and adjust seasonings as needed. Serve, garnished with chives and Greek yogurt.
Makes 4 servings.
Note: To make gluten-free, replace beer with more broth or GF beer. To make vegan, use tempeh in place of turkey.
Approximate Nutritionals: 316 calories, 8.7g fat, 57.1mg sodium, 26.9g carbs, 7.2g fiber, 5.5g sugar, 30.9g protein
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2 reminders: the h.h. gregg $100 gift card giveaway ends at midnight (click here to enter), and don’t forget to link up your Strange But Good creations tomorrow (click here for logo and details).
What is your favorite style of chili?
Have you fully recovered from the holidays? I’m still spinning a bit.
Peanut Butter & Jeggs + WIAW
Two things make me euphoric: good food and hard workouts.
Yesterday I was on the receiving end of both. My spreadsheet delivered today!
Breakfast was mind-blowing. Meal 2 is a new go-to protein source. Lunch – although it was inhaled – was delish. Meal 4 wasn’t exciting, but the GNC Vanilla Whey tastes cake batter-ish when mixed with water. Dinner… well, if it was legal to marry pizza I would. Meal 6 was fun and close to being a new staple. Dessert was a new (to me) recipe from one of my fav bloggers.
On the training front, I had a GREAT workout with my trainer. I squatted 1.5x my body weight. That’s a HUGE jump in just over a month of training.
Click for source
During a workout it can be overwhelming to push and go all-in. That’s when you know you’re doing it right – when you are out of your comfort zone and breathing hard (provided you are using a good form and common sense). I hit that point during my 4th drop sets of horizontal leg presses.
I looked up at my trainer and said “I don’t know how I’m going to do this.” Then, with his encouragement, I just kept going.
Click for source
It was HARD, both physically and mentally. I was careful not to say “can’t,” but I won’t say the thought didn’t cross my mind. I shoved it out of my mind, and after the workout was incredibly proud of myself.
Which leads me to the 4th installment of the Fitness-themed What I Ate Wednesday. If you’ve been following, I’m aiming to get ~150g of protein each day as I train for a figure competition (hopefully in NOVEMBER!!!).
In an effort to vary my protein sources, I try not to repeat meals throughout the day (ex: I don’t want to have 7 protein shakes, or 4 servings of scrambled egg whites). Today’s eats included a whopping 5 different sources of protein!
Check out my vegetarian protein-loaded day below; then click here to Jenn @ Peas and Crayons to see everyone else’s fitness foods!
Meal 1:
Like I do every morning, I enjoyed a glass of my aminos mixed with ~2T of apple cider vinegar and water. I swear it gives me more energy than a cup of coffee… in fact, I no longer make coffee in the morning.
30 mins later I did enjoy a coffee-laced breakfast parfait:
It was a fabulous as it looks. No joke. Recipe tomorrow because I cannot hold this one in much longer.
Meal 2:
A new go-to: Peanut Butter & Jeggs. I do enjoy savory eggs, but sometimes you just want a PB&J. Meal 2 doesn’t get a carb, and PB&J doesn’t pack 20g of protein (the minimum I need at each meal)… so I got creative.
Egg whites, peanut flour, berries… it’s not as weird as it sounds. Really. Recipe at the bottom.
This might be weird: dose anyone else like the little crunchies left over from scrambles? They’re especially good when they are laced with PB.
Meal 3:
Lunch was wolfed down. I was slammed at work and running out the door for a lunchtime appointment with my trainer for the afore mentioned leg day.
This was a tasty combo… but I spent the drive to the gym wondering if eating all this so close to a workout would make me hurl.
On my plate:
- Thai baked tofu
- Spinach
- Sweet potato
- 3 bean mix
Thankfully, I didn’t vom during my workout.
Meal 4:
This is what eating for fuel looks like:
GNC Whey Vanilla Protein I received as part of this Fitfluential protein powder review, mixed with water to form a “pudding.”
Followed by a giant carrot when I got home.
Meal 5:
I’m still swooning over this meal. It’s one of the best I’ve had in recent memory… and that’s saying a lot.
Cauliflower pizza perfection (recipe here).
Topped with baby bellas, red onion, garlic, red pepper, French sorrel, and purple basil, and drizzled with nooch “sauce” (1 T nutritional yeast + 1 T water) before placing back in the oven for 15 mins.
Once cooked, I topped it with a balsamic reduction, red pepper flakes, and this KASS vegan grated parm (which is actually really good!):
Meal 6:
After being corrected by Coach last week (seriously… he busted me in the comments section), I did NOT skip meal 6. This is a new creation… one I’m still working on. As soon as it’s 100% I’ll share. 🙂
No coach, these aren’t protein macaroons.
Served with celery sticks and “honey” mustard. I say “honey” because it’s just Dijon with a drop of lemon Stevia.
I read this one someone’s blog but now I can’t remember where… please claim it if it’s your idea. Sorry!
Meal 7:
Dessert was this Blueberry Protein Microwave Cake I’ve had bookmarked from my friend Sarena @ The Non-Dairy Queen.
Just a couple of modifications: I left out the oats, reduced the egg whites to 1/4 C, and used just 1/8 tsp of baking soda. I added 1/2 tsp cinnamon, and used lemon stevia in the coconut “frosting.” Mine only needed 4 mins in the microwave.
It was friggin’ fantastic.
Peanut Butter & Jeggs
- 1/2 C egg whites
- 2 T peanut flour
- 2 T water
- 1/2 tsp cinnamon
- 5-6 drops liquid stevia
- 1/2 C berries
In a greased pan on med heat, scramble egg whites until 3/4 done (still a bit runny, ~2-3 mins).
Meanwhile, mix together peanut flour, water, cinnamon, and stevia to form your peanut butter (note: you could always use 2 T of your favorite nut butter here).
Add peanut butter and fruit to the eggs. Scramble together and allow egg whites to complete cooking (~1-2 mins).
Plate and enjoy!
Serves 1.
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This day of eats was entirely vegetarian, and I managed 156g of protein. And it included 2 of the best meals ever. OMG.
Have you made a cauliflower pizza?
Any guesses about what meal 6 is?
4th of July and Paleo Oatmeal
Can you imagine running a 10K in 27:36?
The 24-year-old winner of this year’s Peachtree Road Race (the largest 10K in the world) did it. His name is Peter Kirui. He’s Kenyan. Surprise, surprise.
Peachtree runners
I spectated for a bit this year, but didn’t run. It’s a little disheartening because it’s the first I’ve skipped in 5 years. My knee and my trainer both have put a halt to my running, so I passed my number along to my boss’ wife. She didn’t win the women’s division. That prize went to Mamitu Daska from Ethiopia, who finished the 6.2 mile run in 32:22.
After a little cheerleading, I hit the gym to lift weights before heading to the lake for a day of getting sunburned fun in the sun. Having done shoulders with my trainer on Tuesday, chest and biceps yesterday, a jet ski ride, and a sunburn… I can barely lift my arms. Good thing its leg day!
Post-lake there were fireworks. My BFF and I hit the country club where we grew up for a 20 minute display that would rival and city production.
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The breakfast I began the day with for-sure kept me moving all day.
Several people had told me about Paleo “Oatmeal,” but I wast in a hurry to try a Paleo meal when I can have the real thing. You see, the Paleo diet shuns bread-y carbs. This oatmeal doesn’t actually include oats.
Despite my hesitation, curiosity got the best of me and I’m so glad it did. This creamy oat-less oatmeal is going in constant rotation.
The banana gets that yummy caramelized taste, and I was surprised and how much this actually LOOKED like oatmeal.
Even better, it came together quickly and delivered and TON of protein to my tired muscles. I amped it up more in my version with protein powder (I used Sun Warrior Vanilla here). The addition of butter extract really have it that oatmeal taste – you know the one. When you were a kid and would have a glob of melty butter on top of your oats… alongside wayyyy too much brown sugar. It’s cool, we didn’t know and better
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Paleo Oatmeal
- 1/2 C egg whites
- 1/2 scoop protein powder
- 2 T unsweetened vanilla almond milk (or other liquid)
- 1 T ground flaxseed
- 1 tsp cinnamon
- 1/2 banana, well-mashed
- 1/4 tsp almond extract
- 1/8 tsp butter extract
Whisk together ingredients in a small bowl until well-combined.
In a small saucepan, cook mixture over low-med heat, stirring frequently to avoid lumps and reach oatmeal-like consistency (~5 mins).
Top your “oatmeal” with your favorite oatmeal topping. I went with blueberries.
Serves 1.
***
I’m a little annoyed with myself for getting so badly burned. Doh.
Did you run a race? Enjoy a fireworks show? Both?
Have you tired one of the Paleo oatmeal bowls before? Any thoughts on the program? It wouldn’t work for me right now, but I’m curious about others’ experiences!
Martha: My Meatball Muse
Still in Friuli today! Being up in the Italian Alps is a dream come true. I only wish I had more time to go hiking! At least we rented vespas… 🙂
This guest post isn’t from a blogger! It’s by my good friend Jessica. We met in undergrad at UGA and have remained friends ever since. She’s an avid foodie (no wonder we get along so well) and is one of the smartest people I know. She’s also the kind of person that will get out of bed on her “rest” day to run with you because you need motivation. Love. her.
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Hi Sprint 2 the Table! I’m Jessica.
While most of my friends went to school with Kraft Singles sandwiches and fruit rolls ups, I lived out my adolescence as “that girl with the weird food.” Growing up in a household that shopped at natural markets and used things like hominy, kale, sprouts, and organics way before they were chic, I grew up longing for only one thing… a Kraft Singles sandwich.
Upon greater introspection and a few years of trial and error eating, I discovered a veracious appetite (pun intended) for culinary knowledge and exploration. I frequent the Buford Hwy corridor, known for its exotic eateries and finds as much pleasure eating in a dive as she does dining at a Michelin star restaurant. After being diagnosed with a gluten allergy in 2009, I was determined to find a way to create great allergy-free eats and has been known to “test” recipes on unsuspecting friends to see if they can tell they are gluten/dairy/egg/etc-free.
In her spare time, I’m a leader for the Galloway run/walk program, loves wine and viniculture (Editor’s note: and can appropriately use words like viniculture 🙂 ), and can be found at almost every outdoor festival in Atlanta.
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As the seasons change and the weather becomes crisp, I find myself wanting to curl up with a blanket, a good (preferably heartfelt) movie, and all types of comfort food. On a recent vacation to Denver, Colorado I found myself watching Martha Stewart’s show on the best meatballs in New York. I was trans-fixed! Enduring a long, hot summer had left me wanting for something rich and indulgent.
Here’s the rub… I live in what I lovingly refer to as an allergy household. We cover the gamut from gluten to eggs to dairy and we aim for Paleo eating when at all possible. So, how does one make a delish meatball sans all that makes it delish (breadcrumbs, eggy-ness, and grated cheese)? Certainly not by following all of the “best” recipes from New York, but certainly I could derive from these recipes the key ingredients that constitute a classic meatball.
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“Things I Find Intrinsically Critical to the Success of a Meatball”
– By Jessica Wals
One: You must start with good meat. (Editor’s note: that’s what she said!) All who know me know that I am very particular when it comes to buying and using “good” meat. I always look to use grass-fed, organic, hormone-free (I have enough of these on my own) products. For this recipe I chose a mix of ground grass-fed sirloin and ground Eden Farms pork, both from Your Dekalb Farmer’s Market.
Two: Garlic and Olive Oil. Can any great Italian food survive without the lovers duo of garlic and olive oil? My answer is a simple and secure, no.
Three: Herbs, herbs, herbs. I have this conspiracy theory that people are afraid of cooking with fresh herbs. The meek, sad looking dried oregano on the grocery store shelf does not inspire me toward hunger nor salivation. For this reason, I am a proponent of chop and drop fresh herbs. For this recipe I used basil, parsley, and oregano.
Four: Simple sauce. Tomato sauces should envelope the meatball like a warm down comforter, but not steal from its glory. One disclaimer, this tomato sauce MUST be made with San Marzano tomatoes or there is no guarantee from me. (Editor’s note: I agree 100%!)
Meatballs:
- 1lb. Ground Pork
- 1lb. Ground Sirloin
- 3 T Chopped Parsley
- 2 T Chopped Basil
- 2 T Chopped Oregano
- 4 Cloves Chopped Garlic
- 2 T Coconut Flour
- 2 T Olive Oil
- Coarse Salt and Black Pepper
- 2 T Olive Oil for Pan
Combine all ingredients and mix together with hands (believe me; the warmth of your hands makes it taste better). Take an ice cream scoop or spoon to portion out each meatball, roll in your hands, and place to the side. Heat olive oil in a non-stick pan and sauté the meatballs, browning on all sides. Remove meatballs and let rest for 10 minutes (while you make the sauce).
Tomato Sauce:
- 2 Large Cans San Marzano Tomatoes
- 4 Cloves Chopped Garlic
- 2 T Chopped Parsley
- 2 T Chopped Basil
- 2 T Chopped Oregano
- Oil from Meatball Pan
- Coarse Salt and Pepper
Using the pan in which you browned the meatballs, sauté the garlic and herbs with salt and pepper. When slightly browned, add tomatoes and stir. Simmer for 15 minutes and let the sauce reduce slightly. Add in the meatballs which have been resting. Continue to simmer for 10 to 20 minutes. Serve!
I decided to serve mine over a bed of wilted Swiss Chard which added a nice bite and a bit of crunch. This meal is entirely allergen-free and Paleo appropriate. Feel free to change it up, add your own flare, and make it yours!
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Despite the fact that I am eating all the Italian meatballs I want… I find myself craving these.
Do you have any special diet restrictions?
What are some “special” foods you’ve been able to “fool” your friends with? I got Jess with my Mexican Black Bean Brownies!
