Around here it’s wedding go-time. AKA – no more procrastinating, which includes the diet. So, I am attempting to cut carbs for the next 3 weeks (excluding the bachelorette party this weekend) in a last minute attempt to shed some pounds and get a flatter tummy. Which brings me to this great website for low-carb, healthy, satisfying meals. It’s Paleo Plan and whether you’re dieting or not, I recommend browsing the recipes. In fact, the spicy tuna recipe from last week was inspired by one from this website. They are mostly simple and are much healthier than most “low carb” recipes that seem to replace the carbs with meat and cheese products. I also like the fact that the serving size is typically for 2 with a little left over for lunch the next day.
For dinner this week, we had the Meatballs with Zucchini & Tomatoes and not only was it low carb, it was flavorful and very filling.
Here’s what you’ll need:
- 1 Tablespoon coconut oil
- 1/2 yellow onion, diced
- 1 lb lean ground beef
- 1-2 cloves garlic, minced
- 2 Tbs dried oregano (optional)
- 1 teaspoon red pepper flakes
- 2 medium (6″-8″) zucchini, diced
- 2 medium tomatoes, diced
- 1/2 teaspoon sea salt (optional)
Start by dicing all the vegetables into medium sized pieces (technical terminology around here).
Don’t worry if the centers are still a bit pink, they’ll cook for a little longer with the zucchini and tomatoes. Add them to the pan and cook until tender (about 5 minutes).
Season with sea (or kosher) salt and pepper, if you’d like.
Ingredients
- 1 Tablespoon coconut oil
- 1/2 yellow onion, diced
- 1 lb lean ground beef
- 1-2 cloves garlic, minced
- 2 Tbs dried oregano (optional)
- 1 teaspoon red pepper flakes
- 2 medium (6"-8") zucchini, diced
- 2 medium tomatoes, diced
- 1/2 teaspoon sea salt (optional)
Instructions
- Dice the tomatoes, zucchini and onions into a medium dice.
- Next form small (~1 inch) meatballs with the ground beef.
- Heat a large skillet over medium-high heat and when it gets hot, add one tablespoon of coconut oil.
- Add the diced onions and sauté until slightly translucent (about 5 minutes).
- Next add the garlic, oregano, red pepper flakes and the meatballs.
- Cook for about 8 minutes, stirring occasionally to let the meatballs brown on all sides. (Don't worry if the centers are still a bit pink, they'll cook for a little longer with the zucchini and tomatoes.)
- Add them to the pan and cook until tender (about 5 minutes).
- Season with sea (or kosher) salt and pepper, if you'd like.
Daisi — this looks yummy — but I can’t help thinking how delicious it would be on a bed of pasta!!
Alice! Don’t tempt me like that!!