Is it just me or do dipping sauces make everything better ? I’ve been making this sauce since my kids were toddlers because they always ate twice as many vegetables if they had this sauce to dip in! I am serious… Jacob would eat almost an entire head of broccoli if I made this sauce available! You can absolutely substitute peanut butter for tahini, almond butter, cashew or sunflower butter. It will change the flavor of the sauce but it will be just as good ! 

Spicy Peanut Sauce

This is such a versatile sauce.  You can use is as a dipping sauce or smother it over hot rice noodles.  You can absolutely use tahini, cashew butter, almond or sunflower butter. 

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Prep Time 10 minutes mins

Ingredients

  

• 1/4 cup coconut aminos
• 2 tablespoons peanut butter natural no sugar added
• 2 tablespoons toasted sesame oil
• 1 tablespoon cilantro finely chopped
• 1 tablespoon sesame seeds toasted
• 1-3 teaspoons asian hot sauce depending on how spicy you like it
• 1 lemon juiced
• 1 green onion finely chopped
• 1 garlic clove grated with micro plane

Even though my kids are grown (15, 20 & 21) I am still in the habit of sneaking vegetables in meals. Even now as adults they aren’t huge fans of kale so finding creative ways to use them is always a plus. Albondigas are so darn tasty and filling. They make me smile. They are a huge part of my childhood. My mom would make huge pots of albondigas for us. She made them because of course we loved them but also because they were a very inexpensive meal to feed us. I love coming up with new and fun ways to change them up and as always make them more nutrient dense. My hope always is that you will enjoy this dishes as much as we do.

Kalebondigas

A wonderful, flavorful way to hide some Kale in a delicious giant bowl of hot meatball and vegetable soup. 

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

  

Meatball Mixture

• 1 pound Grassfed Ground Beef
• 1/2 onion minced in food processor
• 2 garlic cloves minced with onion in food processor
• 1 egg
• 1 tablespoon sea salt
• 1 teaspoon oregano
• 1/2 teaspoon ground pepper
• 3 tablespoons kale minced in the food processor (see instructions below)

Soup Ingredients

• 2 tablespoons olive or avocado oil
• 1/2 onion diced
• 4-6 carrots peeled and diced
• 4 yukon gold potatoes unpeeled and cubed
• 1/4 cup cilantro finely chopped
• 4 cups water
• 4 cups chicken broth homemade or purchased
• 1 large kale bunch processed until fine in food processor (see pictures above)
• 1 teaspoon oregano
• 1/2 teaspoon ground pepper
• Sea Salt to taste

Instructions

 

• Preheat oven to 400 degrees 
• Combine the meatball ingredients gently and careful not to over mix. 
• Shape your meatballs.  I used a small cookie scoop.  Place them on a parchment paper covered sheet pan and bake for 10 minutes.  
• Remove from oven and set aside. 
• Heat the oil in a large pot or dutch oven. 
• Add the onions and carrots.  Cook until the onions are soft and translucent. Approximately 5-7 minutes. 
• Add the remaining ingredients. Bring to a boil and then reduce heat, cover the pot and cook on medium/low for 40 minutes. 

Two words that just belong together! Barbacoa & Pot Roast! It’s a cold day here in Southern California. It was 30 degrees when I woke up around 6:00am. Since I usually make dinner in the morning a Pot Roast sounded about right. I used the Instant Pot… only because it was on the counter and why not? I love using my Instant Pot even when I’m not in a hurry! This dish would normally take around 3-4 hours in oven and up to 6 hours in the slow cooker… It’s just nice to have options. Like I have mentioned before, if you would like Slow Cooker instructions just shoot me a message. Also people have asked me why I add the carrots and potatoes from the beginning. We love the super soft carrots and creamy, delicate potatoes that result in cooking as long as they do!

Barbacoa Pot Roast

Two of my favorite dishes all in one! Perfect for a cold and rainy day!  Warm, spicy and just plain perfect! 

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

• 3-4 pound chuck roast whole or cut into chunks
• 2 tablespoons olive or avocado oil
• 1 large onion diced
• 6-8 garlic cloves grated or minced
• 2 tablespoons sea salt
• 2 teaspoons paprika
• 2 teaspoons chile powder
• 2 teaspoons dried thyme
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 2 bay leaves
• ½ cup red wine vinegar
• 1 cup chicken or beef broth
• 6-8 carrots peeled and ends cuts
• 5-6 yukon gold potatoes washed

Instructions

 

• Set the Instant Pot to Saute and allow to heat for at least 5 minutes. 
• While the oil is heating combine the salt, pepper, herbs and spices.  Set aside. 
• Add the oil to the pot and place the roast into pot. 
• Sear until brown on both sides… 5-7 minutes on each side. 
• Press cancel. 
• Add the vinegar and broth.  Followed by the salt and herb mixture, onions, garlic, carrots, and potatoes.  
• Place the top on.  Press Pressure Cook, set time to 40 minutes. Make sure that the Pressure Valve is set to seal. 
• When cooking cycle is done.  Manually remove the pressure. 
• You can shred, slice or chop the roast. Serve nice and hot !!!