Musings on eating + moving

Greek Meatballs with Parsley and Mint Puree

Peppery notes of oregano, basil, and parsley achieve a zen-like balance with the sharp and oh-so-cool flavor of mint. As the aroma of baking meatballs wafts your way, don’t be surprised if your tummy rumbles in anticipation. The quick 411 on ground meat: mix it in last – and gently – to keep it tender during cooking.            

Yield: 30 meatballs

Greek Meatballs Ingredients:
1 large organic egg

¼ cup flat-leaf parsley, roughly chopped

¼ cup onion, finely diced

2 tablespoons tomato paste

1 tablespoon dried oregano

2 teaspoons fresh basil, finely chopped

1 teaspoon fresh mint, finely chopped

1 teaspoon garlic powder

½ teaspoon celery salt

½ teaspoon freshly ground pepper

1 ½ lbs. ground beef

Parsley and Mint Puree Ingredients:
¾ cup flat-leaf parsley

¼ cup fresh mint

1 ½ tablespoons olive oil

2 teaspoons lemon juice

½ teaspoon ground sea salt

Meatball Instructions: Preheat oven to 350 degrees.
In a large mixing bowl, beat the egg. Add the parsley, onion, tomato paste, oregano, basil, mint, garlic powder, celery salt, and pepper. Mix well. Add the beef, and gently work with your hands until combined.

Form the mixture into 1 1/2-inch balls and place on a large, rimmed cookie sheet. Bake for 25 minutes, or until cooked through.

Parsley and Mint Puree Instructions: Place the parsley, mint, olive oil, lemon juice, and salt in a blender or food processor. Blend or process until smooth. Serve fresh with the meatballs. 

Grilled Lemongrass Chicken with Cilantro and Thai Basil
One bite of these bright, citrusy flavors will feel like a beam of sunshine breaking through a cloudy day. (Ok sounds dramatic right? But it’s literally what you feel with that first bite.)

Serves 2

Ingredients:
2 boneless chicken breasts

2 stalks lemongrass, cut into 1-inch pieces

1 small onion, diced

1 lime, zested and juiced

1 tablespoon olive oil

1 tablespoon cilantro, roughly chopped

1 tablespoon Thai basil, roughly chopped

1 tablespoon orange zest

1 teaspoon ground sea salt

Garnish:
1 tablespoon cilantro, finely chopped

1 tablespoon Thai basil, finely chopped

4 scallions, finely chopped

1 lime, cut into wedges

Instructions: Poke the chicken all over with the tines of a fork. 
Place the chicken, lemongrass, onion, lime zest and juice, olive oil, cilantro, basil, orange zest, and sea salt in a large resealable plastic bag. Let marinate for 1-4 hours.

Preheat grill to medium high heat.

Place chicken on grill, and discard marinade. Grill the chicken for 6 minutes, flip and grill for an additional 5 minutes. The chicken is done when the thickest part registers 165 degrees with an instant read thermometer.

Garnish with cilantro, Thai basil, scallions and lime wedges.

Pork Tenderloin with Cilantro Lime Chipotle BBQ Sauce
DIY BBQ sauce? It’s a breeze. DIY spice rub? You won’t even break a sweat. Make them both ahead so you can deliver this delish dish in about 45 minutes. Let the smoky heat of the pork rub tango with the tangy sweetness of the sauce for a slice (or two) of freakin good melt-in-your-mouth pork.

Serves 3

Chipotle BBQ Sauce Ingredients:

1 tablespoon olive oil

1 small red onion, diced

½ teaspoon ground sea salt

½ teaspoon freshly ground black pepper

½ cup apple cider vinegar

½ cup Paleo-friendly ketchup

½ cup water

2 tablespoons organic honey

1 tablespoon tomato paste

1 lime, zested and juiced

¼ cup cilantro, roughly chopped

Pork Tenderloin Ingredients:
1 ½ tablespoons olive oil, divided

½ teaspoon chili powder

½ teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon cayenne

½ teaspoon coarse sea salt

½ teaspoon freshly ground black pepper

1 (1 ½ lb.) pork tenderloin

BBQ Sauce Instructions: Heat the olive oil in a small saucepan. Add the onion, salt, and pepper. Sauté over medium heat until onion is soft, about 5 minutes. Add the vinegar, ketchup, water, honey, tomato paste, lime zest and juice, and cilantro. Simmer for 20 minutes.

Pork Instructions: Preheat oven to 375 degrees.
Combine chili powder, cumin, paprika, cayenne, salt and pepper in a small bowl. Set aside.

Dry pork with paper towels. Rub with 2 teaspoons of olive oil. Cover the pork with the spice rub.

Place 1 tablespoon of olive oil in a large, oven-safe frying pan over medium heat. When oil is hot, place the pork in the pan and sear for 3 minutes. Flip and sear for 2 minutes.

Place the pan in the oven and cook for 20 minutes, or until the center of the pork registers 145 degrees with an instant read meat thermometer.

Remove the pork from oven. Tent with foil and let rest for 5 minutes.

Parsley & Basil Chicken Bruschetta (no gluten) 
Chicken swaps out for toast in this gluten-free bruschetta. Twice the basil delivers twice the yum, especially when paired with the juicy goodness of tomato bliss. Summer grilling squad ready? And…. cook!

Serves 2

Chicken Breast Ingredients:

2 chicken breasts, pounded out a thickness of ½-inch

1 tablespoon olive oil

2 teaspoons lemon juice

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon onion powder

Bruschetta Ingredients:
1 large beefsteak tomato, diced

¼ cup fresh basil, coarsely chopped

1 tablespoon olive oil

2 teaspoons sherry vinegar

½ teaspoon ground sea salt

Chicken Breast Instructions: In a small bowl, mix together the olive oil, lemon juice, basil, oregano, garlic powder, and onion powder. Set aside.

Poke the chicken all over with the tines of a fork, and place in a large resealable plastic bag. Add the olive oil mixture and work the marinade into the chicken. Refrigerate for 1 hour.  

Preheat grill to medium high.

Place the chicken breasts on the grill and discard marinade. Grill for 6 minutes. Flip and cook for an additional 3 minutes, or until a meat thermometer registers an internal temperature of 165 degrees.

Bruschetta Instructions: Combine all of the ingredients in a small bowl. Let sit at room temperature for 30 minutes.

Top the chicken with the bruschetta. Serve immediately.

Don’t miss parts three and four of the series: Our top fave healthy spices & Recipes on how to jazz up your favorite proteins with spices. 

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