It has been a week of moving and another week of no wifi. Big changes have been going on in the world behind the scenes of Nutrition Unleashed. If you follow me on social media, you may have noticed that I have only posted once or twice a week for the past couple of weeks. I have had some people ask me where I went and wants going on.
I am still here, still passionate, still learning and reading about nutrition and still want to share. I have still been cooking up tasty treats and working with clients. What I have not been doing is taking any pictures. I thought that my camera was broken, but with the help of some friends the know a heck of a lot more about cameras than I do, they showed me that it wasn’t. Gosh, I am about as good with cameras as a 90 year old grandma is with facetime. Once I get a new memory card, my Instagram (and blog photos) should be back in action.
I have some good things in the works and some really awesome stuff to share with you already. First off, I helped my ma with a high tea where scones and lavender shortbread abound. I took some crappy photos on my iphone, but the recipes are more than worth sharing.
Secondly, A friend of mine is experimenting with keto and I decided to hop on board with a modified keto meal plan. I will be doing the experiment with her, though I will only be keto until after my workout. So if you have ever been curious about keto, or wanted to give it a try, stay posted for some meal plans, ideas, and some blog posts about the nutrition science behind it. We also started a facebook group the Eating for Health Community where everyone’s sharing their recipes and daily eats. It’s so fun to see what everyone’s doing and there have been some super creative ideas, like avocado pickles and avocado stuffed chicken wrapped in bacon. It’s so fun!
For today, I wanted to share with you a recipe that I made to put into my clinic’s newsletter. We made this for dinner the other day and it was absolutely delicious! Elk meatballs with a sweet and sour steak sauce. Elk meat, like any other game meat can be dry and chewy, I like to make patties, stews and sauces to help add moisture and tenderness. Next time we make this, I will try cooking it in the insta pot, so if you have one, I encourage you to try pressure cooking these meatballs in the insta pot and let me know how it goes! I think this would allow some of the moisture to stay in. If you will be cooking them in the oven, like we did, then just add a little extra sauce and know that you are in for a treat! These were simply divine! And that’s coming from someone who really does not like red meat that much.
Cook time was so fast, but the end product felt like we spent all day. But these only took 20 minutes to make!
ELK MEAT BALLS w/ SWEET & SOUR STEAK SAUCE
FOR THE MEATBALLS:
- 1 pound ground elk meat
- ½ chopped onion, diced
- 2 cloves garlic, diced
- 1/2 tsp coriander
- 1 tsp turmeric
- ½ -1 tsp chili powder
- ½ tsp oregano
- salt and pepper
- Butter to spread on the cookie sheet
- Fresh cilantro to top
Preheat oven to 350
- Mix elk with onion, garlic, and spices.
- Spread butter on a cookie sheet and then form meat mixture into round meatballs and lay out on the pan, leaving space between them.
- Bake for about 15-20 minutes, testing internal temperature, until they are at 150 degrees.
- Let cool for 10 minutes and them drizzle with sauce
- Serve with basmati rice or cauliflower rice
FOR THE SAUCE
- Molasses 2 Tbsp.
- Yellow mustard 2 Tbsp.
- Dijon mustard 2 Tbsp.
- brags amino acids or soy sauce 1/4 cup.
- Honey 1 Tbsp.
- paprika, salt and pepper to taste.
- Heat a small sauce pan on the stove and add all ingredients.
- Let cook until about to simmer, stir and turn off heat.
- Drizzle on top of meatballs, or serve on the side.