- 1 pound ground lamb
- 1 large clove of garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tbsp lemon juice
- 1-2 tablespoons of avocado or walnut oil
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the ground lamb, garlic, oregano, garlic powder, sea salt, and black pepper until the spices are all well incorporated into the meat.
Form the meat into approximately 9-12 meatballs and place into an oven safe dish.
Bake for 20-25 minutes or until the meatballs are cooked all the way through or is just slightly pink in the center.
Drizzle extra virgin olive oil over the meatballs upon serving.
- 1 head organic cauliflower
- sliced organic kale (optional)
- 1 tablespoon avocado or walnut oil
- sea salt
- tumeric (optional)
- Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets.
- Transfer the cauliflower to a food processor: Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
- Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
- Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
- Optional: add thinly sliced kale into processed cauliflower.
- Cooking cauliflower rice: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of oil in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt and tumeric. Cover the skillet and cook for 5 to 8 minutes, until tender. Use or serve immediately, or refrigerate the for up to a week.
- Freezing raw cauliflower couscous: The cauliflower rice can also be sealed in airtight containers or bags and frozen for up to three months. Thaw on the counter for a few minutes before using or cooking.
In a small bowl, stir together thyme, rosemary, coconut, avocado, or walnut oil, sea salt, and pepper (or just oil and salt tastes good). Toss in vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Roast any vegetable you’d like.
Low carb vegetable examples are the sweet peppers shown, mushrooms, cherry tomatoes, onions, garlic, brussel sprouts, broccoli, cauliflower, etc.
Listed below are great gluten free/dairy free options.
Essential Baking Gluten Free Bread
Winner for the best GF/DF bread I’ve had in 11 years!
Purchase online- I get it at VitaCost
These crackers are also really good. You won’t even know they are gluten free.
I discovered this recipe while trying to make chai tea . I decided to add medicinal anti-inflammatory herbs to it like ginger and tumeric to make it even healthier and it turned out great!
- 32 ounces UNSWEETENED Hemp Milk
- 2 tbsp Cardamom
- 3 tbsp Cinnamon
- 1 tbsp Clove
- 1 tsp Nutmeg
- 3 tsp Turmeric
- 1 tsp Mint
- ½ tsp fresh ginger paste
- 1 tbsp vanilla extract
- 1 tsp organic stevia powder extract or 4 tbsp coconut nectar
Blend together until smooth
Blend in your favorite pea/hemp protein mix like Vanilla OrGain and add brewed and cooled organic black tea if you need a little caffeinated kick. Pour over a full cup of ice and add a little water until desired thickness.
- 1 head garlic, minced (see how to peel garlic quickly below)
- 1 Tbsp sea salt
- 1/2 cup fresh lemon juice
- 1 cup avocado or walnut oil (add more oil if desire a smoother consistency or if the garlic is too strong)
Place the garlic, salt, lemon juice, oil, and oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
*can also use a regular blender but it doesn’t work as well
How to Peel a Head of Garlic in 20 seconds
- Give the whole bulb of garlic a good smack on the table to break up the cloves
- Put the cloves into a glass jar and screw the lid on tight
- Give it a good hard shake for 20 seconds and vuala! Peeled garlic.
(gluten & dairy free; avoid if on low carb diet)
- 1 cup gluten free oats
- 4 tbsp unsweetened shredded coconut
- 4 tbsp chia seeds
- 4 tbsp hemp seeds
- 1 tsp cinnamon
- 1 cup unsweetened almond milk
- 1/2 scoop pea/hemp protein (I like Orgain brand)
- 1 tbsp raw honey or coconut nectar
- 1 tbsp organic black strap molasses (optional for added nutrients)
- a dash of stevia or more to taste
Stir in dry mixture
- Top with organic raspberries and blueberries blended together with 1/2 banana; top with a handful of raw nuts (optional) and/or diced mango
Let set in refrigerator overnight