Archive for April, 2015

April 27, 2015

Bacon Meatballs

We came across this recipe: when hunting for SuperBowl snack food ideas. Bacon meatballs? Uh, yes please! We didn’t bother making the dipping sauce that was posted with it (mango honey mustard, head over to the link if you want that), but loved ’em plain. Or with BBQ. Or with ketchup. Or with spicy brown mustard. (I’m Team Plain myself, but everyone liked the meatballs no matter what they put them in.)

For the balls:
  • 1.5lbs ground beef (or any other ground meat you see fit)
  • 6 slices of bacon, cut into 1 inch pieces (we use Hormel Natural Choice)
  • ½ yellow onion, diced
  • 1 egg, whisked
  • ¼ cup almond flour
  • 1 teaspoon cumin
  • ½ teaspoon chili powder (this is stage 2 for Feingold folks.. you could try just more cumin/black pepper for stage 1)
  • salt and pepper, to taste
  1. Preheat your oven to 350 degrees.
  2. Put a large skillet over medium heat and add your diced bacon to it.
  3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
  4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
  5. Use your hands to mix all that goodness up thoroughly.
  6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
  7. Bake for around 10-15 minutes, depending on the size of the meatballs.
April 27, 2015

Chicken with Onion-Mustard Sauce

Came across this recipe here: and it intrigued me. I love mushrooms, but I’m sure they’ll end up being made on the side rather than mixed in, since the (amazing) cook can’t stand them and I’m happy to have them however I can get. Ha! Other than that, we wouldn’t need to tweak the recipe much to suit our various diets.

Chicken with Onion-Mustard Sauce Recipe
SERVES: 4 PREP: 15 min COOK: 35 min

4 boneless chicken breasts
¼ cup tapioca starch
4 cups button mushrooms, sliced
1 onion, sliced
2 tbsp. fresh rosemary
1 tbsp. whole grain mustard (would have to check this out..making our own, or just getting stone ground. Dietz & Watsonhas one.)
2 tbsp. Dijon mustard (Annie’s Organic is okay for Rowan, others have wine)
2 tbsp. fresh parsley, chopped
¼ cup chicken stock (Pacific is our typical brand)
¼ cup coconut milk
¼ cup white wine (optional)
4 tbsp. ghee Earth Balance butter substitute
Sea salt and freshly ground black pepper


  1. Mix the tapioca starch and some salt and pepper to taste in a bowl.
  2. Dredge the chicken in the seasoned tapioca starch.
  3. Heat a large skillet over a medium-high heat and add the ghee butter sub.
  4. Add the chicken breasts to the skillet. Cook for 4 minutes per side, until browned, and set aside.
  5. Add the mushrooms to the skillet and cook for about 4 minutes. (Might saute these in a separate pan simultaneously).
  6. Add the onion and rosemary and cook for another 2 minutes.
  7. Pour in the Dijon mustard, whole grain mustard, and wine, and use a spatula to scrape any browned bits from the bottom of the pan.
  8. Add the parsley, chicken stock, and coconut milk.
  9. Return chicken to the skillet, reduce the heat to a simmer, and cook until the chicken is cooked through.

(Stage 2 of Feingold because the Annie’s Dijon has cloves in it.)