Another week of Clean Eating!

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I worked 6 days in a row and was not home to prepare dinner.  My wife has done a great job keeping up with her “clean eating.”  She is determined to make this lifestyle change. 

The recipes are very good, using whole foods and meats that are organic, free range, grass fed with no additives or preservatives. 

This week her dinner menu consisted of chicken fajitas, stuffed bell peppers, and Meatballs in Pomegranate Sauce.

There were leftovers from the chicken fajitas, mostly the peppers and onions, which she heated through and added eggs for her breakfast. 

Last week I asked her for her list of groceries for the week.  There were 9 items on her list and one was a cleaning product.  Eating this way has seriously decreased our grocery budget. 

I wanted to share with you the one recipe that really stood out for her.  Because the recipes usually feed 2-4 people, she has leftovers for other meals.

 

Meatballs in Pomegranate Sauce 

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Ingredients

1 pound ground beef (grass fed)

1 teaspoon ground cumin

1 teaspoon chili flakes

1 teaspoon cayenne pepper

1 teaspoon salt

1 large egg

2 tablespoons avocado oil, or olive oil

1 cup pure pomegranate juice

½ cup unsweetened almond or coconut milk

1 cup beef stock

Fresh chopped parsley, for garnish

½ cup fresh pomegranate perils/seeds, for serving

 

Method:

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.

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.

Place a large skillet on medium heat, drizzle with oil, and when it is 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.

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.

Sprinkle with chopped parsley and pomegranate seeds – serve hot!

NOTE:  She used ½ teaspoon of the chili flakes and the cayenne pepper.  She said it was plenty spicy – so please be sure to adjust those seasonings to your taste.

NOTE:  If you want more of a gravy, rather than a thin light sauce, add a little rice flour to thicken the sauce.

You can use this same “method” to prepare many variations of this meal.  You can use ground turkey, ground pork, or ground chicken.  You can use fresh squeezed lemon, or other pure juices in the sauce.  Add brown rice with fresh vegetables.  The cooking method will remain the same.

 

Kids’ Corner

I chose two recipes that will help get some vegetables into your children.  These recipes are fun to make as well.  Zucchini Enchiladas and Sloppy Joe Sliders.  Be sure to go to http://cookingwithchris.com and click on Kids’ Corner

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