Holistic Instincts

I am not sure what it is but meatballs are just good.  They are super easy to make, portable and are great snack to pop into your mouth.  Fork, optional. I really love the versatility of meatballs - the flavor combinations are endless and they make a great meal to prepare in bulk for a school lunch or a quick meal later in the week.  I found a bag of frozen and chopped greens at my local Costco and made it a habit to add the greens into as many meals as possible.  It worked really well here! I made this recipe with a homemade grainy mustard (maybe a post for a later day?) but store-bought will do just fine. Greens and Balls 2 eggs 2 1/2 teaspoons sea salt 1 teaspoon granulated garlic 1 tablespoon dried parsley 1 tablespoon grainy mustard 1/2 cup frozen chopped greens mix, no need to thaw first (I found mine at Costco and the mix included kale, chard and spinach) 1/2 cup almond flour 2 lbs ground beef Preheat the oven to 350 degrees.  Line a baking sheet with

What is Whole30 and what is all the fuss? Whole30 is an elimination diet with a emphasis on real food and though it is a somewhat stricter version of the Paleo diet, many components remain the same. Foods allowed on Whole30 include: All vegetables, including starchy ones like whole white and sweet potatoes Fruit, when part of your meal All forms of natural animal proteins Natural and unprocessed cooking fats (tallow, lard, schmaltz, ghee, coconut, olive and avocado oils) Natural salt (Himalayan Pink, Grey Sea Salt, Real Salt - bleached white salt is nothing but chemicals) Unsweetened beverages (such as unflavored tea, coffee, seltzer and mineral water, etc) Unsweetened traditionally fermented foods (sauerkraut, pickles, kombucha, water and coconut kefirs, etc) Foods that are eliminated for during the 30 days include: Legumes, including soy Grains, including pseudo-grains such as quinoa Dairy Alcohol, even while cooking Artificial colors, flavors Fo

I absolutely love this rich and creamy dessert!  Made without dairy or eggs, the full-fat coconut milk gives this lightly sweetened dish a velvet-like texture that is just divine.  And it is so simple to make, it can be an after-dinner dessert (or morning snack) any day of the week. Panna cotta is an Italian dessert usually made with a sweetened cream that has been thickened with gelatin. A traditional custard is different because custard uses egg yolks as a thickener instead. I used dried, unsweetened and unsulphured apricots that were quickly softened in boiling water.  I might even suggest that substituting soft and pitted Medjool dates would work well.  I like that even without additional sugars, the panna cotta is delicate and mild. Apricot Milk Panna Cotta 8-10 dried, unsweetened apricots (plus one thinly sliced for garnish, optional - I found these at Costco) 1 cup boiling water 1 13.5 ounce can full-fat coconut milk + enough water to make 2 cups of liquid 1 t

Sometimes, I just do not have the urge to make a full-blown breakfast for the family before they are off the school and work.  That urge to cook is especially scarce around the summertime.  In case you didn't know, Las Vegas summers are hot.  Just, hot. I may not always cook and I may not always have enough dinner leftovers to fill our bellies in the morning but I can't use that as an excuse to reach for dusty, processed items that pass for quick breakfasts in most grocery stores.  Instead, I take out my awesome Vita-Mix to whip up a super yummy, filling (and quick!) breakfast shake and I have peace of mind that everyone was well-fed before starting their day. I use almond milk to keep it dairy-free but any seed, nut (including coconut) or dairy milk can be used.  As you may have noticed, I like to add collagen peptides to various  meals for the added nutritional boost but it can be omitted.  This recipe makes enough for the four of us, but it easily can be halved, le