SOCIAL MEDIA

Monday, November 21, 2016

pomegranate meatballs

meatballs, thanksgiving, holidays, meals, meal planning, paleo, dairy free, gluten free, pomegranate

  • Ingredients:
  • 1 lb ground organic grass-fed beef 
  • 1 tsp ground cumin
  • 1 tsp chili flakes
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 large egg
  • 2 Tbsps avocado oil, or olive oil
  • 1 cup pure pomegranate juice
  • 1/2 cup unsweetened almond or coconut milk
  • 1 cup beef stock, no sugar added 
  • Fresh chopped parsley, for garnish
  • 1/2 cup fresh pomegranate perils/seeds, for serving
Instructions:
  1. In a large bowl, mix the beef with the ground cumin, chili flakes, cayenne pepper and salt. Add the egg and mix thoroughly until all is blended well.
  2. Form the meatballs, by taking one full tablespoon of the beef mixture and roll it between your palms until you have created nice, evenly round meatballs.
  3. Place a large skillet on medium heat, drizzle with oil, and when it’s hot enough start adding your meatballs. Sear them for about 2 minutes on one side, then flip them on the other side and cook for 2 more minutes.
  4. Add the pomegranate juice, beef stock and milk to the skillet, cover with a tight lid and let simmer for about 20 minutes until the meatballs are cooked through and tender.
  5. Sprinkle with chopped parsley and pomegranate seeds – serve hot.

recipe adapted from Clean Crush

 photo sig3_zps44016684-1.png

pomegranate meatballs


  • Ingredients:
  • 1 lb ground organic grass-fed beef 
  • 1 tsp ground cumin
  • 1 tsp chili flakes
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 large egg
  • 2 Tbsps avocado oil, or olive oil
  • 1 cup pure pomegranate juice
  • 1/2 cup unsweetened almond or coconut milk
  • 1 cup beef stock, no sugar added 
  • Fresh chopped parsley, for garnish
  • 1/2 cup fresh pomegranate perils/seeds, for serving
Instructions:
  1. In a large bowl, mix the beef with the ground cumin, chili flakes, cayenne pepper and salt. Add the egg and mix thoroughly until all is blended well.
  2. Form the meatballs, by taking one full tablespoon of the beef mixture and roll it between your palms until you have created nice, evenly round meatballs.
  3. Place a large skillet on medium heat, drizzle with oil, and when it’s hot enough start adding your meatballs. Sear them for about 2 minutes on one side, then flip them on the other side and cook for 2 more minutes.
  4. Add the pomegranate juice, beef stock and milk to the skillet, cover with a tight lid and let simmer for about 20 minutes until the meatballs are cooked through and tender.
  5. Sprinkle with chopped parsley and pomegranate seeds – serve hot.

recipe adapted from Clean Crush

 photo sig3_zps44016684-1.png
Thursday, November 10, 2016

Chocolate Chip Pumpkin Bars {paleo}



INGREDIENTS
  • 1 cup canned pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter (or nut butter of choice)
  • 1 tablespoon unsweetened almond milk
  • 2 eggs
  • 1/2 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup dark chocolate chips, divided ( I used Dairy Free)
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
  2. Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk and eggs to a large bowl and mix until well combined, smooth and creamy.
  3. Add in coconut flour, baking soda, salt and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter. Spread batter evenly in prepared pan. Bake for 20-25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
  4. Melt remaining 1/4 cup of chocolate chip in a small saucepan over low heat. Once completely melted, drizzle the chocolate over the bars. Another option is to sprinkle the remaining chocolate over the top of the bars right when they come out of the oven. It's up to you! Cut into 12 bars. Enjoy!

RECIPE FROM AMBITIOUS KITCHEN



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