Ok, I’m pretty excited about a few things going on here on the blog. First, and the most exciting of all, the recipe index is now VISUAL!! Yippee!!! I’m jumping with excitement over this because I’ve been daydreaming about it for a long time now. My wonderful designer Lauren partnered with another programmer to help me accomplish my dream, because I am so not a “coding” kind of person. I keep it to a limited amount, only the basics to keep things somewhat pretty around here. I so wish I did know more on the coding part of it but this mama doesn’t have the time. It’s hard enough as is. So are you excited? If you aren’t then as my kids would say…poo on you….only kidding (sort of). But seriously what is better then visually seeing the recipe while you search away? I’m a pretty visual girl so seeing something right before my eyes as a search makes life pretty darn easy.
The other exciting things are a little bit of a secret for right now….sorry. I promise I’ll share when I can. Lot to work through but I’m hoping you will all be as excited as I am about it.
A few other notes, have you ever checked out Juli’s blog from paleOMG? She pretty much rocks! Love her writing and love her recipes. If you haven’t checked out her blog….it’s a must!! I promise you will be laughing your butt off too….which at the end of the day is so important in a day…to laugh!
Ok, I’ve talked about everything except these meatballs. These are a favorite around my house but they are usually eaten before I can ever photograph them. I was able to use my CrossFit muscles (so kidding…I only wish!) to hold back my hubby from eating these so I can photograph them for all of you. These meatballs are yummy, and this is coming from a girl that only a few months ago tried meat after not having it for more than half her life. Crazy, right? Anywho….make these, they are good!
Enjoy and see you guys back around here soon.
Moroccan Meatballs with Citrus-Glazed Carrots
2 teaspoon olive oil
3 to 4 large carrots, peeled and cut into 1/2-inch wide and 2-inch long matchsticks
1 orange, juiced and zested
1 pound 85% grass-fed ground beef
1 egg white
3 cloves garlic, minced
1/8 cup almond flour
1 tablespoon ground coriander
1/2 tablespoon fresh mint, minced
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
Fresh ground black pepper
In a medium nonstick skillet, heat oil on medium heat for 1 minute. Add carrots and saute, stirring occasionally, for about 5 minutes. Stir in orange juice and 1 teaspoon orange zest. Cover, reduce heat to low and simmer for 8 minutes, until carrots are slightly softened. Remove from heat and keep covered.
In a large bowl, combine beef, egg white, garlic, almond meal, coriander, fresh mint, cumin, cinnamon, salt and pepper. With hands or a fork, mix well to combine and shape into 12 to 15 meatballs.
Heat a large nonstick skillet on medium heat. Working in batches, add meatball and cook for 7 to 8 minutes,making sure to brown evenly; do not overcrowd skillet. Meatballs are fully cooked when completely opaque in center. Place cooked meatballs on plate with paper towel until all meatballs are cooked.
Serves 3 to 4
Recipe adapted from Cleaning Eating January/February 2012 magazine