Yay! Still on track...and a recipe!

Well, it looks like I'm finally back in business. I was able to pass up pizza last night (Papa John's...my favorite) and saved myself the regret of a later stomach ache.  And since I'm on track, the paleo creative juices were flowing.  When I was thinking about what to make for the week, I saw my ground turkey and thought, "what could I make with that?"  I'm a big fan of the meatball and the holidays, so I thought, why not combine the two and make a Thanksgiving meatball?  Below is the result...it tastes like turkey and dressing.  Pretty darn good if I do say so myself.

Thanksgiving Meatballs

1 lb ground turkey

1 T Dijon mustard

1 egg

Drizzle of olive oil

1/3 cup almond meal

3-4 prunes cut into small pieces (could use cranberries…fruit is optional)

2 green onions cut into pieces (green & white parts)

2 tsp sage

1 tsp rosemary

¼ tsp thyme

1 tsp sea salt

1 tsp pepper

Place all ingredients in a bowl.  With your hands, gently toss to combine.  Form into small spheres (I flatten mine so they look like disks/mini-burgers for more even cooking) and place in a greased dish.  Cook in oven on 350 for 20 minutes then turn heat to 400 and cook for 5-10 more minutes until they start to brown.

And because everyone loves pictures, here are some more pictures of great paleo food I've had this week or last.

Breakfast and lunch: broccoli and sausage quiche; grilled chicken salad with grape tomatoes and greek vinegarette

A past dinner: teriyaki chicken over cauliflower rice

Past breakfast: egg cupcakes (eggs, peppers, sausage...amazing!)

More recipes to come!!!

Back on the Wagon...for real this time...

Well, it took me a bit longer to get back on track than I had anticipated, but I back and that's what matters.  On that note, to prepare for the week (I got a job!!!) I just finished cooking a TON of meat.  That is also due to the fact that I bought a lot of meat on sale. Which leads me to...

BUDGET TIP: Look for meat that is marked down because its expiration date is in a day or two.  This means you will have to cook or freeze the meat within about 24 hours, but it is a great way to get meat you may not have been able/willing to buy for a reduced price.

Tonight, I cooked sausage for my breakfast quiche (enough for this week and next), browned a pound of ground hamburger meat (and froze), I cooked a pack of chicken on my fake George Foreman, made mini Italian meatballs (and froze), and defrosted and blitzed some broccoli for my quiche.

On the agenda for the week: create a "Thanksgiving" meatball and attempt a pumpkin custard.  Let the holiday themed cooking begin!