Home Chef - Subscription Meal Box

There are so many meal planning boxes out there, it's hard to figure out which company is best for you. Do you go with the boxes you see advertised on tv all of the time, like Hello Fresh or Blue Apron? Do you try a different one like Plated, Peach Dish or Green Chef? If you don't like to do any prep, there's always Terra's Kitchen. Are their recipes any good? Is my husband going to eat it? In my case, probably not for this last one; he doesn't like to try new things in case he doesn't like it and it becomes a waste of food. (Household Tip: When you have three dogs, there's no such thing as wasted food, unless it's something they can't eat)

I'd toyed with the idea of subscribing to a box just to see if I can get some new dinner ideas. I know how to cook, I just get bored. A couple of weeks ago I saw some delicious looking food pictures posted by a dog parent friend on FB. I asked if he subscribed to a box, and he told me he did, one called Home Chef. I wasn't at all familiar with this box, but I looked it up, thought it sounded decent, and asked if he had a referral link. It wasn't too expensive, so I signed up, and my first box was delivered today!

The food is very well packed, with insulation and cooling packs. (Their brochure says that the packaging and containers are all recyclable, even the ice packs). The meat was packaged separately from the other meal ingredients, surrounded by additional cooling packs.

You get a binder with an information sheet on basic storage and preparation. You also get full page sized recipe cards for each meal in your order, pre-hole punched so that you can keep them in your binder.

Here's where it got a little weird, though. When I signed up, my two pre-selected meals were chicken with green peppercorn sauce and truffled three cheese flatbread. I added on patio bbq steak sandwich because it looked good, like something the husband would enjoy.

They didn't include the meal kit for the three cheese flatbread. They sent two meal kits for the green peppercorn chicken. Unfortunately, they didn't bother sending two packets of chicken breast. So I have a second bag of veggies and fixings. I immediately sent them an email letting them know about this mistake. I've gotten back an automatic response email, but no one has contacted me yet.

Here are the ingredients they sent for the bbq steak sandwich.The produce looks very fresh, the rolls are reasonably soft. Lots of herbs and cheese. The box ingredients are listed on the recipe card, and they also let you know what you'll need from your kitchen.

In Your Box:
.9 oz butter
2 ears of corn
1 red onion
5 parsley sprigs
2 hoagie rolls
2 flat iron steaks
3 oz cheddar cheese slices
1 T dark chili powder
3 oz bbq sauce
1 oz baby arugula

Since it's still nice and hot outside, I'll be grilling tonight. I'll let you know how it turns out.

Have you subscribed to a recipe box? Which one did you choose, and what did you think?

21 Day Challenge

Welp, someone needs to get back on the healthy eating road. Hot summers in Texas have been lending themselves well to ice cream, and July went above and beyond the call of duty to help out little ice cream cones that needed to be eaten. And lemon biscuits from Costco. Yum. And then there are the little Twix Bites that my husband buys. When you leave an open bag on  the counter, they're going to jump out of the bag and into my mouth. Pretty much the only things from this list I haven't been eating is cake/donuts/muffins/pastries/nutella, etc. So, yeah, my eating has been on the sweet and snacky road lately, and that needs to change.

Some of the girls in my writing group were talking about a healthy eating challenge recently. You don't have to start any particular day, but a new month is as good a time as any to start.

Day 1 Breakfast: 1 mug chai tea, 2 eggs scrambled with a piece of cheese, 1 cup of cherries.
Day 1 Lunch: I'm not 100% sure what will be for lunch. I might make a vegetable stir fry and serve with brown rice.
Day 1 Dinner: lamb kebabs. I made souvlaki wraps last night and have more marinated lamb to cook. I will have with the salad vegetables tonight, not in a wrap.
Day 1 Snacks: I love Mary's Gone Crackers seed crackers. I am going to make some hummus to have with them.

Also on the agenda: movement. Not an easy thing for me, my left hamstring is better, my plantar fasciitis is ok (not great). Now I have a compressed sciatic nerve in my right hip. Ugh.

Wish me luck.

Easy Coconut Seafood Curry Soup

One of the real pluses to working from home, aside from having the critters with me all day and wearing pajamas yoga pants every day whenever I want, is being able to cook whatever I feel like for lunch if I have the ingredients on hand. Today I started thinking about seafood. After a bit of rummaging around in the freezer, I found the last bag of mixed seafood. I buy the huge bag from Costco and then divide it in to smaller portions that are easier to store in my freezer. Also in the freezer were some individually wrapped portions of cod, some frozen homemade chicken stock and a bag of stir fry vegetables. From the pantry came a can of lite coconut milk, cloves of garlic and an onion, from the refrigerator came half a can of mushrooms that were leftover from last night, a quarter of a tomato, half an orange bell pepper, and red curry paste. (Note: When I was done cooking, I added a splash of rice vinegar, soy sauce, a squeeze of lime and snipped in some Thai basil that is growing in my aero garden)

Since I am all about the gadgets, I pulled out my Instant Pot (don't tell the Cuisinart PC that I brought this back from the ranch) and set it to saute and drizzled in a little oil. While it was heating up, I thawed the chicken stock in the microwave and sliced up  half of an onion in to half moons (lengthwise strips). In to the cooker they went to soften. Next, I sliced the pepper in to thin strips, sliced the garlic, and tossed them in to cook. I had a good rounded spoonful of curry paste left in my jar, so I spooned it in, stirring it in to the veggies. I cancelled the saute mode, and literally dumped in my frozen stir fry veggies, the mushrooms and tomato, the frozen seafood mix (there was about two cups worth in my bag), two frozen cod fillets, 1 cup and a half of chicken stock and the can of coconut milk. I closed the lid to the IP, set it to high pressure for 5 minutes and walked away. In hindsight, I could have done a little less time, but the fish fillets were thick and I wanted to make sure they were cooked through.

Here it is just before closing the pot. It could have been an epic failure. Since I don't often use recipe, I just never know if something will turn out as well as I think it will. For the most part they do, but cooking with a pressure cooker adds a level of unknown if I've never made something before.

When I was releasing the steam I could smell the aroma of seafood, and it smelled good. Fingers were crossed. There was some splatter on the inside of the pot, but the soup looked great. The fish was cooked beautifully, and so was the calamari. Shrimp are easy to over cook, but I didn't mind so much since they were small. The frozen veggies were soft, but that was to be expected, and helped make the soup soft and soothing. Since shrimp can be salty, I didn't add any salt in the beginning. I tasted the soup, added a splash of soy sauce, a splash of rice vinegar, a squeeze of lime juice (I couldn't find my TrueLime because it was sitting on my desk next to my water glass), and snipped in some Thai basil leaves. I am so please with how this turned out. If you were cooking on the stove, you could add the shrimp last so they aren't over cooked, but I just wanted to see how it would turn out if I basically dumped everything in and set it to cook. It didn't disappoint.

Easy Vegetable and Seafood Paella

It's no secret that my husband is a picky eater. I cook a lot of dishes that he has no interest in eating. Luckily, I have the opportunity to cook dishes that I'm interested in eating during my lunch hour.  I have also been trying to cook from my pantry and freezer so that I use things up before shopping for more. Yesterday I spied a bag of mixed seafood in the freezer. Usually I make bouillabaisse, but I didn't want to make that for lunch. I rummaged through the pantry and decided that I would try to make paella. Since I'm trying to cut back on eating meat, I wanted to make it a vegetable and seafood paella. I also wanted to use up a bunch of veggies I had in the not-so-crisper drawer. I know that I totally did things out of order, but hey, it worked. :) Some will say it isn't a true paella if it isn't made with chicken, or with sausage. Oh well. I will go with my version of paella today and enjoy it.

Vegetable and Mixed Seafood "Paella"

2 T olive oil
1 onion, diced
4 cloves garlic, finely sliced
1 cup thinly sliced mushrooms (4 really large baby bellas)
1 cup arborio rice
1/4 c white wine
1 orange bell pepper cut in thin strips (use what ever color you have on hand)
1 can diced tomatoes, drained
1 can artichoke heart quarters, drained
2 cups frozen mixed seafood (shrimp, calamari, mussels, scallops)
2 cups broth
1 small pinch saffron
1 t smoked paprika
1 T garlic powder
1/2 t salt

Heat a large, heavy bottomed pan over medium high heat. When pan is hot, drizzle in the olive oil. After a minute the oil should shimmer. Add your diced onion and stir around. Cook until softened, about 2 minutes, then add in the garlic. Cook for a couple of minutes, stirring to make sure the garlic doesn't burn. At this point, I should probably have added the rice, but I didn't, I added the mushrooms. Feel free to do it in reverse order. I added the mushrooms and then the rice. Stir the rice to make sure it gets a light coating of the olive oil, and cook for about 5 minutes. Next, I de-glazed the pan with the white wine, stirring to scrape up any bits on the bottom of the pan. Stir in the bell pepper, diced tomatoes, artichoke hearts and the seafood. Pour in the broth and the spices, mixing everything together so that the broth is distributed evenly.

Turn down the heat to low and cover. I set the timer for 15 minutes. After the 15 minutes, I stirred the mixture to make sure the seafood was cooking evenly, covered it up and set for another 10 minutes. After 10 minutes, I removed the lid, stirred again, raised the heat to medium to cook off excess liquid for a few minutes.  Before serving, check your seasoning and remove any mussels that didn't open.

I have a confession to make. For lunch, hot, it was delicious. For leftovers cold, it was even more delicious. When I was packaging the leftovers later I was eating more. Then I spied the muffaletta olive salad in my fridge. This is a mixture of marinated olive pieces, carrot, small bits of cauliflower that I get at the antipasto bar at Kroger. I've made "Spanish" dishes that had olives in it, why not this. So I spooned some in to my bowl with the cold paella. It was absolutely delicious. It added just the right briny kick to the dish.  Perfect. My second confession. I just had cold paella for breakfast. I'm a happy girl.

Paleo Shepherd's Pie - Yes, I'm doing Whole 30 again

Happy June. It's hard to believe that it's already June. We've had so much rain and so many stormy days this spring, I thought we'd never have sunshine and heat. Not that I'm looking forward to 100+ degree weather, but cold and rainy is strange for May in Texas.

So, I have gotten a bit off track with my eating recently. Yeah, right. I totally have derailed. My hip is better, thank goodness, so I'm not in pain all of the time anymore. The Airrosti doctor did a fantastic job on my hip and hamstrings. Not a painless treatment method, by any stretch of the imagination, and I was left with some interesting bruises after my sessions, but I'm not in chronic pain anymore. Yay!  The pain did a number on me mentally. I couldn't work out, I couldn't run, even sitting became painful after a while. Did I watch what I ate? No. Unless you counted watching it disappear in to my mouth. I have no excuses for what was available to eat. I do the grocery shopping and the cooking, after all. If there are Doritos in the house, I let them in. When The Sisterhood mentioned that they were starting a Whole 30 on June 1st, I took it as a sign to get back on track. This thought was reinforced by seeing how round I look in pictures. (We got our picture taken with two of the guys from Firefly at a recent fan con.) That's life. Time to move on.

Back to the Whole 30. When I tried this a couple of years ago, I went a bit crazy on the coconut oil wagon. Bad mistake. It does not agree with me in the slightest. I had so many strange reactions that I quit halfway through the 30. I am committed to following this at least through Fitbloggin. Hopefully I'll be back on track enough by then that I don't get too crazy.

Part of following this plan is thinking about what I'm eating. I can't rely on having some cheese when I get hungry or having a sandwich for lunch. I can't even rely on sauces or salad dressings to spruce things up because so many commercial foods have sugars and starches in them. That leaves me with a bunch of whole food ingredients, standing in my kitchen, trying to figure out what to make to eat that will make me happy. Today, it's shepherd's pie.  I was going to call this post "everything but the kitchen sink..." shepherd's pie, but then I thought, no, if the kitchen sink is paleo, it's going in there, too. It was more of a clean out the fridge shepherd's pie. I had half of a large box of mushrooms that needed to be used, a head of cauliflower, a partial bag of green beans, part of an onion... you get the picture. I think the only vegetables I didn't use were the beets, zucchini and the clam shell box of "power greens."

Paleo Shepherd's Pie (serves 6 generously)

1 T olive oil

8 oz mushrooms, sliced

2 carrots, peeled and diced

4 celery ribs, sliced

¼ cup diced onion

1 cup fresh green beans, chopped

1 20 oz package lean ground turkey

1 T garlic powder

1 t ground thyme

3 T tomato paste

1/2 c chicken stock

1/4 t cayenne pepper

1 T no-salt seasoning mix

1 T parsley

1 t marjoram

salt/pepper to taste

Thickener: 

1 T kudzu (you can use cornstarch if you aren't making this paleo)

1/4 c chicken stock

Topping:

1 head of cauliflower, chopped and steamed

1 sweet potato, chopped and steamed

1 T ghee

salt/pepper to taste

drizzle of olive oil

parsley flakes

Preheat your oven to 350 degrees.

Heat a medium sized skillet over medium high heat. When pan is hot, drizzle in the olive oil. Saute the mushrooms until soft. Add in the ground turkey, using a spoon to break it in to small pieces. Cook for about 10 minutes, stirring frequently, until meat is no longer translucent. Add in the carrots, celery, onion, green beans, tomato paste, spices and chicken stock, stirring well to combine. 

In a small bowl, combine the kudzu and chicken stock, stirring until there are no lumps. Add this to the mixture in the skillet and stir. 

Let mixture simmer for 15 minutes to let the vegetables soften. While this is happening, chop your cauliflower in to florets and peel and dice the sweet potato. I use Ziploc steamer bags to cook my veggies in the microwave. Follow cooking times on the bags. When these are cooked, place the cauliflower and sweet potato in bowl, add the ghee and salt and pepper. Mash with fork or use a stick blender until fairly smooth.

Spoon turkey mixture in to an 8x8 baking dish, making sure the vegetables are evenly distributed and that the ground turkey doesn't have any large chunks.

Spread the mashed cauliflower/sweet potato mixture on top, smoothing the surface with the back of a spoon. Top with parsley, black pepper, and a drizzle of olive oil. Bake at 350 for 20 minutes. 

When it's piping hot and lightly browned on top, it's done! This really hit the spot today. I wanted something creamy, but I couldn't rely on dairy. It's meaty, but not too meaty, and it's full of really tasty vegetables.  This is so good, I'm kind of glad The Aussie isn't a turkey or veggie eater! More for me!

Capsule Kitchen - Could I do this?

I stumbled upon something that intrigued me today while I was searching for information about what appears to be a capsular kitchen. Unfortunately, I didn't find anything about this neat little Jetsons type kitchen, but I did find something else using the term capsule kitchen

I have no idea where this picture came from, it was in an email forwarded to me

As it turns out, there is a challenge put forth by a blogger, Be More With Less, to choose 33 items, food and drink. Water, spices, condiments and flavor enhancers, that you use in small amounts, etc, don't count as part of the 33. Then, you plan your meals around these items. The aim is to do this for 3 months. I thought it would be interesting to come up with my list of 33. I'm glad that spices and such aren't included, because I use a lot of spices in my cooking. I'm guessing that cooking oil isn't supposed to be included either, since you don't actually eat the oil.

dairy	cheese
dairy	milk
dairy	sour cream
dairy	yogurt
fruit	banana
fruit	berries
liquids	coffee
liquids	juice
liquids	wine
protein	almond milk
protein	bacon
protein	beef
protein	chicken
protein	eggs
protein	lamb
protein	protein powder
protein	salmon
protein	shellfish
seeds/nuts	nut butter
seeds/nuts	sunflower seeds
starch	flour/bread
starch	oats
starch	peas
starch	rice
starch	sweet potato
starch	white potato
vegetable	broccoli
vegetable	tomatoes
vegetable	green beans
vegetable	leeks
vegetable	mushrooms
vegetable	onion
vegetable	salad greens

I am sure that I'm missing something that, if I didn't have it I would be absolutely devastated. Oh, crap. I left dark chocolate off the list. I can consider cream cheese a cheese, right?

Oh, to tie this in to today's Axis Of Ineptitude prompt, "gratitude," I am profoundly grateful for the abundance in my life. I have the opportunity to make a list like this, not wondering where my next meal is coming from. I am grateful that I have a stocked pantry. I am very blessed.

What would you put on your "33" list?

A Ninja, A Sweet Potato and A Waffle Iron Walked In To A Kitchen ...

Welcome to Trash The Kitchen Tuesday! Actually, I trash the kitchen most days, if I'm cooking. I like to cook. Cleaning up, not so much. And may I say, having a microwave oven that also works as an Advantium speed oven lets me trash the kitchen so much quicker!

Yesterday, for my #30DaysOfThankful I posted a picture of my kitchen. After reading Carla's post, Meet My Friend Melvin, I realized that I let way too much food spoil. Not everyone can, after paying their rent, their bills, their child support, etc, afford to feed themselves. This morning, pondering what to have for breakfast, I decide to use up some things that I had in the pantry and the fridge: two partial onions (one red, one white), half a poblano pepper that was on its last legs, two sweet potatoes that were growing alien tentacles, err, sprouting, and one regular baking potato. The first thing that came to mind was trying to make waffle iron hash brown/latkes, but I didn't want to do a lot of shredding. So, I washed off all of the sweet potatoes and threw them in the Advantium to bake. In the meantime, I chopped up the onions and minced the poblano. When I got the potatoes out, they were only partially cooked, so I scooped out what was soft and put the rest back in to cook more. I took the cooked potato and put it in to my new Ninja. Ninjas rock, by the way. I added most of the onion and half of the poblano, along with a splash of milk. I blended that until it was fairly smooth, then I cracked in two eggs and blended again until it was smooth, like a batter. (Oh, yes, that is savory jerky from Rachel Ray, another awesome Fitbloggin sponsor, in the background. I picked it up yesterday at the grocery store. The dogs love it.)

By this time, the rest of the potatoes were cooked well enough, so I scooped them out and put them in to a bowl, along with the rest of the chopped onion and poblano pepper. Using a fork, I mashed the mixture until there were only small lumps.

 In went the Ninja batter, along with a pinch of salt, and I mixed everything together.

Next, I added a cup of Bob's Red Mill GF Flour Mixture (feel free to use regular flour), half a cup at a time, mixing to incorporate the flour and leave no lumps. I looked at it and thought, this would be really  nice with a side of bacon. I don't have bacon. :(  Oh, wait. YES, I HAVE BACON!! Thank you, Costco. I had a bag of bacon crumbles in the freezer. Forget having bacon on the side. I'm having bacon IN my sweet potato waffles.

I let the batter rest while the waffle iron heated up. My finger can attest that it heats up very quickly, thank you very much. I drizzle a little olive oil on the waffle iron and spoon in the batter, spreading it out fairly evenly. Pressing down, I anxiously await the light to go from red to green. Yay! It worked!

Breakfast dilemma solved, and I didn't let foods go to waste. Savory sweet potato waffles, topped with a little butter. To make it even more sweet/savory, after I took this picture, I spread a little bit of my maple butter from Raymond Sugarhouse in Hartland, VT.  If you love all things maple, and like to support small businesses, please consider ordering from them. Everything I have tried of theirs (maple syrup, maple candy, maple butter, maple cream, maple crunch peanut butter and maple crunch peanuts) are amazing.

Pizza For Breakfast

I know what you're thinking. Who hasn't eaten pizza for breakfast. Cold pizza is awesome. Yes, yes it is. That's not what I made though. I made breakfast pizza!  Last night on FB, TJ posted a picture of pizza she made for dinner. She mentioned that it was a Greek yogurt crust. ??? I had to find out about this. It's one cup of greek yogurt, one cup of self rising flour (plus more for kneading), baked at 450 for 15 minutes. Well, I don't have self rising flour, but that's easy enough to make, and since I was making it myself, I'd make it with a gluten free flour blend. Since I only had vanilla Greek yogurt, I figured I might as well make a breakfast pizza.

My hands got seriously messy making this.

 Here it is, patted out on my pizza stone. Note to self: USE PARCHMENT PAPER UNDERNEATH THE DOUGH NEXT TIME.

 I used more of my vanilla greek yogurt as the "cheese" for my pizza, and topped it with lots of  berries.

 15 minutes later, browned and crispy pizza!

Okay, so here's why I need to use parchment under the dough next time I make this. I totally had to scrape the pizza off of the stone. So, it was messy. It was still really tasty!

Quick and Easy Spicy Scotch Eggs

Hello October! Not all things fall revolve around pumpkin pie spiced everything. Shocking, I know, but true. Fall flavors to me, are savory flavors. Chili powder. Smoked paprika. Garlic. Yum.  These are a few of the flavors in one of my favorite things to eat. Scotch eggs. Recently, to celebrate the return of Doctor Who, The Aussie and I ate out at a local British pub. I was so happy to see Scotch eggs on the menu. Ever since, I've been thinking about them. What better time to make these than at the start of a paleo challenge?

Spicy Scotch Eggs (serves 4)

4 hard boiled eggs, peeled
1 pound pork sausage
1 tsp chili powder
1 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1 T parsley flakes
freshly ground black pepper
pinch of salt

Preheat the oven to 375. Cover a cookie sheet with parchment paper or foil.

Mix the sausage and spices together until well combined.

Take a large spoonful of the mixture and start to wrap it around a peeled hard boiled egg, like so.

Completely cover the egg with the mixture, smoothing it down to make sure there are no gaps. Repeat with the remaining eggs.

Bake at 375 for 25 minutes until the sausage is lightly browned and cooked through.

The eggs can be eaten hot, cold, and anywhere in between. I got a little piggy here because I was so hungry (they smelled amazing while I was cooking) and took two. My dipping sauce was a simple paleo mayo-mustard. I was full after having 1 1/2. These are perfect for any meal. 

Enjoy!

Warning: Rant Ahead. The food porn edition.

This isn't a "Come Play In May" post, but it certainly could have worked for Monday's prompt.

I'm going to go out on a limb and think that most of y'all have heard the term "food porn." According to Wikipedia, food porn is defined as follows: Food porn is a glamourized (their spelling, not mine) spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media,[1] foods boasting a high fat and calorie content,[2] exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.[3] Food porn often takes the form of food photography and styling that presents food provocatively

No where, in this definition does it actually say that the person posting a picture that could be categorized as "food porn" actually ATE the food. If a friend wants to post a picture of bacon stuffed pancake on a stick, she can post a picture of bacon stuffed pancake on a stick. If you want to post pictures of the cookies you ate, or the salad you ate, go for it. I like looking at pictures of food as much as I like posting them. I wish my pictures looked nice, but that's another story.

I don't care where you and I are in our journeys, we aren't here to judge each other, and we'll get to where we're going when we're supposed to get there.

Come Play In May - Day 3: Cook a Thing. Do or Do Not... there is no Try

 

Woo Hoo! Now this I know how to do. I can cook things. Not always successfully, but I can cook all of the things.

This morning I did a 5k, and I wanted something quick to eat before the race. I'm trying to cut out wheat again, so I needed to make something gluten free. The new Runner's World cookbook has some great ideas. I call them ideas, not recipes, because I rarely follow a recipe. They're jumping off points. The recipe for Sweet and Savory Corn Cakes sounded interesting. I'm more a savory girl myself, but the sweet or savory comes from the toppings. Eh. Butter is topping enough for me.

Here's our cast of characters. I added the garlic powder and the McCormick's Fiesta Citrus Seasoning. Hey, it's almost Cinco De Mayo, so why not add a little extra.

1 can creamed corn
1 c cornmeal (I almost rebelled and used white cornmeal instead of the yellow their recipe calls for)
1 egg, whisked
2 T olive oil
1/2 c flour (I used gluten free blend)
1 1/2 t baking powder
1 t McCormick's Seasoning
1 T garlic powder
1/2 c water

In a pan, heat up the creamed corn. When it's warm, stir in half of the corn meal. When combined, add in the whisked egg, water, and the olive oil. 

In separate bowl, mix together the remaining half cup of cornmeal, flour, and baking powder.

Stir the creamed corn mixture in to the flour mixture until combined.

Heat up a frying pan over medium high heat. Drizzle a bit of olive oil or spray with cooking spray. Drop large spoonfuls of the batter on to the pan, smoothing with the back of the spoon. Cook for about 4 minutes per side, or until they are golden brown.

The batter makes about 12 corn cakes. I bet these would be tasty, if you didn't use garlic powder and fiesta citrus seasoning, that is, with maple syrup. I know for a fact that they're really good with butter. My test kitchen companions, Mitzi, Sparkie, Bear, and Tessa, all approve of this recipe.

You know I burned my fingers eating one of these bad boys, straight out of the frying pan, don't you?

Messy Meatballs

The other day, I saw a picture of some breakfast meatballs on the ever changing Book Of Face. I frequently eat leftovers for breakfast, so the idea of breakfast meatballs appealed to me. If you think about it, meatballs have the potential to be the perfect eat at your desk finger food. Since I already had breakfast, I set about to make these lunch meatballs. During my lunch hour, too. Perfect. The original recipe called for shredding and then re-shredding the sweet potato in your food processor, followed by the onion, followed by the mushrooms... Ain't nobody got time for that. I'd be starving until next week. I remembered what the demo guy at Costco said about using a Vitamix to finely chop veggies (You add a lot of water, blend them, then drain), so I tried it. It worked really well. To a point. I really should have drained the veggies longer. The mixture was really moist (I hate that word) so I added in two whisked eggs as binder. Hmm. Still to wet. What absorbs liquids. Ding ding ding. Chia seeds. So I have extra goodness in the form of chia. And they tasted really good, too. Win-win-win.

Messy Yummy Meatballs

1 sweet potato, finely grated
1/2 cup chopped onion
1 cup mushrooms, finely chopped
2 cups baby spinach, blended
3 Italian sausage links (mine were mild), removed from casings
1/2 pound lean ground pork
6 slices of bacon, cooked very crisp, crumbled
2 eggs, whisked
1/4 cup of chia seeds
1 T garlic powder
1 T Worcestershire Sauce

Preheat the oven to 375.

Cook the bacon strips until they're super crisp. Crumble and set aside.

Next, shred-chop-blend the peeled sweet potato, onion, mushrooms and spinach. I blend-chopped and drained the peeled sweet potato, the onion, the mushrooms and the spinach, then combined them in a large bowl.

Next, add in the sausage and the ground pork, mixing well. Whisk the eggs and work in to the sausage and veggie mixture. Mix in the chia seeds, garlic powder, Worcestershire sauce and the bacon crumbles.  

Form in to 1 1/2 inch meatballs and place on a foil covered baking sheet. You may like to spray with non-stick cooking spray to make removal easier.  Bake the little yummies for 30 minutes. 

I didn't bake up the entire mixture, but I plugged the recipe in to my My Fitness Pal account so that I could track lunch. Estimating that the entire batch would make 8 servings, the per-serving nutrition comes out to 261 calories, 12 grams of carbohydrates, 18 grams of fat, 16 grams of protein, 390 grams of sodium, and 4 grams of fiber.


Enjoy!