Can you believe it’s already the beginning of 2013?
Life is pretty busy around the Martin/Dowe household. Three blogs to upkeep, jobs to show up too, and races to train for, it seems there are not enough hours in the day to get that never ending “to-do” list under control.
The holidays are finally behind us and we won’t lie: we consumed a lot of sugar. Christmas chocolates, sweet drinks from Starbucks, gum drop cakes and pumpkin pies, it felt like it would never get back under control. In the consumption of said sugar there’s been a shift in thinking. Both of us experienced quite an emotional upheaval during the month of December and both recognize the direct correlation between the consumption of sugar and how crappy it makes us feel.
Both physically and emotionally.
As we continue to read “It Starts with Food” there is concrete understanding of how what we eat affects us on a cellular level. We, in turn, are using that understanding when making food choices that are more in line with how we want to feel emotionally so that we can get to doing what we do best: Kicking ass and taking names!
In order to get back to doing what we do best we’ve refocused what we make in the kitchen. It’s not like we veered off a Paleo foundation in our own kitchen but because of the holidays we spent a lot of time eating foods that other people had prepared or eating the foods that came in enticing chocolate boxes with the guides telling you what was inside each little square morsel. To get back to doing what we know is good for us, we picked out some of our favorite meals and set about making them over and over (and over again).
The really nice thing about the Moroccan Meatballs is they are so freaking easy. A little meat, a little spice and 30 minutes in the oven and BAM…good food that’s good for you!
The original recipe came from EveryDay Paleo and as usual we made changes according to our own tastes (and what was available in the kitchen)…
Paleo Moroccan Meatballs
- 2lbs Ground Beef
- 3 Cloves Garlic (minced)
- 2 tsp Ground Cumin
- 1 tsp Chili Flakes (optional)
- 1/2 tsp Paprika
- Pinch of Cayenne Pepper
Preheat oven to 350F.
Okay, hold on to your seats for the rest of the process…
- Line cookie sheet with foil (for easy clean up)
- Mix all ingredients together in large mixing bowl
- Form into golf ball size meatballs and place on cookie sheet
- Cook in oven for approx. 25 minutes or until cooked thoroughly
Seriously people it doesn’t get much more easier than making these tasty balls (did they just say tasty balls?) of Moroccan goodness. We make them all the time. We’ll use a combination of beef and pork, add more garlic or less chili flakes depending on what we’re in the mood for. Because there are only two of us there’s always plenty of left overs for lunches during the week.
We’re looking forward to seeing what kinds of awesomeness is headed our way during the 2013 year. We hope it’s a year full of making great food that helps us in our on going need to move forward towards all we deserve to accomplish…
~Now that’s good eatin’ (in the New Year) folks!