These are perfect for Sunday football!  And the best part is they are healthy and gluten free and Paleo and delicious!



Ingredients
Meatballs

• 1 lb ground chicken
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 green onions thinly sliced

Sauce

• 3/4 cup chicken broth
• 3/4 cup hot sauce (check ingredients - I used Frank's Red Hot Sauce)
• 1 Tsb. Honey

Directions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• Mix meatball ingredients together with hands.  Form into meatballs and place on pan.
• Bake meatballs for 4-5 minutes until outsides are brown.
• While baking mix together sauce ingredients.
• Transfer meatballs from pan into slow cooker and top with sauce making sure to coat all sides of the meatballs.
• Cook in slow cooker on low for 2 hours.
• When meatballs are done cooking, strain sauce into a sauce pan and reduce until thick whisking frequently.

Gretchen gobbled these up super fast this morning!  They are perfect to make a big batch on the weekend and freeze them.  Then just pop into the toaster when you are ready to enjoy!

• 1/3 Cup Coconut flour
• 1/4 Cup Almond meal/flour
• 1/4 tsp Baking soda
• 1/4 tsp Sea salt
• 2 Tbsp Cinnamon
• 1 tsp Nutmeg
• 4 Eggs
• 1/2 c full fat Coconut milk
• 1 tsp Vanilla extract
• 1 Tbsp pure Maple syrup
• 1 Tbsp Ghee, melted (could sub grass-fed butter like Kerrygold but wouldn’t be dairy free)
• 2 medium Zestar or Pink Lady Apples, skinned and shredded
• 1/4-1/2 c Water
• Coconut oil for greasing the skillet
  

Directions

• Sift or whisk your dry ingredients in a large bowl, set aside.
• In a medium bowl combine eggs, coconut milk, vanilla, maple syrup, and melted butter and whisk thoroughly.
• Add wet ingredients to the dry and stir to combine.
• Fold in the shredded apple and stir until it is evenly distributed throughout the batter.
• Let the batter sit for 5 minutes and then add enough water for the consistency of your liking, I used a little more than 1/4c for the ones pictured.
• Heat your skillet to 300 degrees and lightly coat with coconut oil.
• Using a 1/4 Cup measure pour the batter onto the skillet (use slightly less than a full 1/4c for best results).
• Let cook for 4-6 minutes or until the bubbles on the top pop and you can easily get a spatula underneath.
• Flip and let cook for another 4-5 minutes.

Serve with maple syrup, apple butter, almond butter, a sprinkling of walnuts or pecans or by themselves!

Recipe makes ~16 pancakes

I was seriously craving something sweet today and had these beautiful plump peaches sitting on the counter just staring me in the face.  Dave and I are doing Whole 30 this month, but I figured I could still whip together something super delicious.  Holy cow they were delicious and super easy!!


Ingredients

3 medium ripe peaches, cut in half with pits removed 

1 tsp pure maple syrup

1 can coconut milk, refrigerated

Honey

Cinnamon (to taste)

1/4 cup chopped pecans

Instructions
Heat a cast-iron skillet to medium and add the coconut oil. While that's melting. Wash and dry the peaches, then slice them in half and remove the put. When the oil and pan have heated up enough, place the peach halves face down in the pan and cook 2 minutes. Flip and cook for another minute.

While peaches are cooking, whip together the coconut fat from the top of the can and the maple syrup.

Remove peaches from pan to a bowl or rimmed plate.  Drizzle with honey.  Pour coconut milk mixture into the middle of the peaches and let rest.  Sprinkle with cinnamon and chopped pecans.  Enjoy!

I made this for dinner tonight and it is soooo delicious.  I am on day 9 of my Whole 30/Paleo adventure and I am feeling great.  This soup is one that I will definitely make again and again this fall!
Ingredients 
2 Tablespoons olive oil
2 medium cloves garlic, finely chopped
1 large yellow onion, finely chopped
1 teaspoon kosher salt
¾ teaspoon whole fennel seeds
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
¾ pound uncooked Hot Italian Chicken Sausage (or Pork), crumbled
3 medium carrots, peeled and cut into ⅛" rounds
1 medium stalk celery, cut into ⅛" half-moons
8 cups chicken broth or stock
1 dried bay leaf
1 head Lacinato Kale, stems removed, cleaned and cut into bite sized pieces
1 13.5-ounce can full fat coconut milk

Directions
1. Heat a large soup pot over medium heat. Once hot, add oil then chopped garlic, onion and spices (salt, fennel, black pepper, red pepper). Cook 8 to 10 minutes, stirring occasionally, until onions are soft and spices are fragrant.
2. Add crumbled sausage and use a wooden spoon or spatula to break up even further into bite sized pieces. Cook 4 to 5 minutes, stirring occasionally, until most of the pink is gone.
3. Add carrots and celery. Saute 2 to 3 minutes.
4. Next, add broth and bay leaf. Raise heat to high and bring to a boil.
5. Once boiling, add kale, cover and immediately lower heat to a simmer. Continue cooking for 8 to 10 minutes or until kale is softened.
6. Remove from heat and discard bay leaf (if you can find it hehe). Slowly stir in coconut milk until fully dissolved. Serve warm and Enjoy!

Tonight my baby girl took her first steps without holding on to anything.  She was leaning against the couch and facing me.  I held my arms out for her and she took a step toward me before falling into my arms.  I know it was just one step but it was so special and when she did it, her face just lit up.

That's it.  I just wanted to document this so I could remember how awesome it was when Gretchen took her first steps.  I love her so much!

Back home from Boise and we already miss it.  The weather was perfect (over 100 degrees every day!) and we got to relax and spend lots of time with family.  In a pinch for time so here is our trip in pictures!

This cow had the hots for David. He kept trying to eat his crotch.

Signature move of pulling my glasses off my face.

Like mother like daughter.

Little Miss Sassy Pants found a new love...Goldfish.  We are in the middle of a Goldfish intervention.  Something is just weird about orange poop.

Goldfish fangs.

This is an awesome recipe to whip up a batch on the weekend and eat it for lunch all week!


INGREDIENTS

• 1 red and orange bell pepper chopped 
• 1 onion, chopped 
• 1 lb 99% fat free ground turkey 
• 1/4 cup Southwest Seasoning 
•  1 1/2 cups of shredded cheddar cheese (or 6 blue containers) 
• 1 cup of fat free refried beans (or 2 red containers) 
• 2 Tbsp. olive oil 
• 12 Corn Tortillas 

DIRECTIONS

• Heat olive oil in a large skillet over medium high heat and add peppers and onions and cook until tender.
• Remove from the skillet and set aside.
• Brown your ground turkey in the skillet until almost done.
• Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water.
• Simmer for 10 minutes.
• Spray the bottom of a 9×13 pan with cooking spray.
• Line the bottom of the pan with 6 tortillas.
• Spread with one red container of the refried beans.
• Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.
• Layer the remaining 6 tortillas on top of the meat mixture.
• Repeat spreading the refried beans and remaining meat and vegetable mixture.
• Sprinkle shredded cheese evenly over the top.
• Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings

21 Day Fix Container Count (1 Serving) = 1 green, 1 red, 1 yellow,  1 blue, 1 tsp.