So we’re all trying to healthy again, amiright?
You all know I’ve been trying to up my veggies and limit sugar for months now. Sometimes it goes well and sometimes it doesn’t. I usually regress when I’m feeling stressed, sad, or too busy. I’m working to find healthier solutions to turn toward in a pinch when things get icky. A post to come later on that…
At the end of our vacation, as you can imagine, we were sugar and carbed out while feeling in desperate need for some greens. We decided to return to Tim Ferriss’s 4-Hour Chef book/diet which is a slow-carb way of eating. It’s pretty good and has promise of being sustainable.
But THEN. A friend of ours mentioned she’s been doing the Bulletproof Diet for several months and has had crazy good results. We had heard of this diet but hadn’t tried it yet. It’s one of those “makes sense, people get results, but where’s the proven science” sort of eating philosophies.
The hubs was intrigued and wanted to give it a shot. I just want to recover from eating so much crap.
Plus, since this is his thing, he’s super pumped and has done all the shopping and cooking so far. Now this is what I’m talking about!!
Our first Bulletproof recipe experiment was their “Bulletproof Meatballs.” I’m more of a chicken kind of girl, but if meatballs are cooked for me and they don’t involve tomato, I’m there.
He made these beauties and to our surprised they were sooooooo good!! Nom, noms. Good enough to share with you, my friends. 🙂
So here it is, Bulletproof Meatballs!
- 1 egg
- 1/4 cup almond butter
- Sea salt
- 1 tablespoon coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 2 teaspoons Italian herbs
- 1 pound grass-fed ground beef, bison, or lamb
Preheat oven 320ºF.
Mix the egg, nut butter, 1/2 tsp salt, oil, and spices with the meat by hand until throughly combined. Form the meat into small balls the size of a ping-pong ball and place them on a rimmed baking sheet lined with foil. Sprinkle salt on the meatballs before placing in the oven. Bake for 20-25 minutes.
Voila! Tasty goodness!
We served these yum balls with roasted broccoli. We just chopped up fresh broccoli, sprinkled with oil, salt, and pepper and put on another baking sheet. Placed in oven to bake with the meatballs adding a bit of extra time.