February 18, 2011

Happy Baby

5 Months


The last few weeks have been some of the most busy our family has ever been. Its been challenging me as a mother, as a wife, as a business woman, as a friend, as a cook...and so much more.
Through these last few weeks I am so very thankful for my amazing husband who has more patience and acceptance than any other person on earth. I also am so thankful for our choice to raise our children on schedules. They both know their schedule, get hungry and tired around the same time everyday, and I think it makes them oh SO HAPPY!

February 13, 2011


Mom In Cooking Mode

I made them in the crock pot but you can also bake them in the oven as well. Here’s the recipe:
using your hands, mix together the following
2-2.5lbs grassfed organic ground beef
1lb of organic pork sausage (I love the mild Italian ones from Whole Foods!) chop fine
chopped celery, onions, and carrots (I also added a few mushrooms and a few leaves of kale)
3-4 eggs
1/2 cup almond meal
lots of dried oregano, garlic powder, cracked black pepper, and a little cayenne
small drizzle of raw honey

Form into large balls and cover bottom of crock pot, you might have to stack them depending on the size of your crock pot. if so try to alternate as you space them around the bowl.

Cover with lid and cook all day on low.  As they cook it will go in stages. at one point it fills with liquid, then as the liquid absorbs and evaporates the meatballs will begin to brown. you can go in with tongs and wiggle them a little to loosen the fat off of them and it will help them brown. 
 these truly are marvelous meatballs, we like them plain, over pasta or best...with spaghetti squash as seen in my husbands recent Facebook status update and photo below.