- 2 yams or red sweet potatoes
- 1 zucchini (optional)
- 1 lb of ground beef (grass-fed) or ground turkey
- 2 TBSP Tomato Paste
- 2 cloves of garlic
- Add 1 – 2 tsp of your favorite fresh herbs – Rosemary, Thyme, Oregano
- 2 Eggs
- 1/8 tsp salt
- Pinch Ground Pepper
- Preheat oven to 400 degrees. Line a cookie sheet or rectangular pan with aluminum foil.
- Peel the sweet potatoes, cut into large chunks and cook in a steamer or boiling water. Check that they are soft and well cooked using a fork (should take about 15 minutes). Drain water and mash potatoes.
- Grate the zucchini on the medium fine teeth of a cheese grater.
- Mix together all the ingredients until well blended, and make into balls (about 16).
- Cook the meatballs on your lined cookie sheet for 18-20 minutes. Serve over pasta or spaghetti squash with fresh marinara sauce.
*Note: These meatballs freeze very well. Line a cookie sheet with wax paper and space out the meatballs without touching. Put them in the freezer for about 2 hours until they harden. Then put all the meatballs in a freezer-safe container and take them out one at a time when you need them.
Makes 16 meat balls, calories vary depending on type and leanness of meat
For a summer breakfast treat, play Jack Johnson’s Banana Pancakes and whip up these very simple, paleo-friendly pancakes. They are adorably small and snack-able, but satisfying and delicious.
- 2 ripe bananas
- 3 eggs
- 1/8 tsp cinnamon
- Dash Nutmeg
- 2 tsp Coconut oil (for the fry pan)
- Mash the ripe bananas
- Add the eggs and spices to the banana mash mix well
- Add 1 tsp of coconut oil to a skillet and heat up to medium-high heat (cast iron works well for even heat distribution)
- Drop dollar size amounts of batter on the pan. When the pancakes are slightly dry on the edges and bubbly in the middle, they are ready to flip.
- Add more oil as needed between batches of pancakes
- Serve with fresh peaches, berries, or almond butter and maple syrup
Makes 24 dollar pancakes, 23 calories each
(Fat 0.9g, Carb 2.4g, Protein 0.9g)
- 2 cups almond flour or meal
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1 ounce dark chocolate, finely grated
- 2 strips of extra crispy bacon, broken into bits
- 1/2 cup mini chocolate chips
- 3 tbsp coconut oil, melted
- 3 tbsp honey
- Preheat the oven to 350 degrees.
- Combine flour, salt, and baking soda. Grate chocolate over the dry mixture, add chocolate chips, and set aside.
- Melt the coconut oil in the microwave (30 to 45 seconds), add the honey, and mix well.
- Combine the wet and dry ingredients.
- Drop spoonfuls on a cookie sheet and bake for 11 minutes.
Makes 24 cookies, 105 calories each
(Fat: 8 g, Carb 7 g, Protein 2 g)