The biggest “obstacle” between you and the healthy, green-eating lifestyle you want?
“But I don’t like it.”
This is the most infuriating stonewall of an argument. There’s no comeback — you don’t like it; you don’t like it. Nothing to be done. (This objection can be lodged by anyone, by the way — your spouse, your kids, even yourself.)
Here are three uber-healthy recipes that defy even the most stubborn un-likers out there.
Serves 4 (about 24 meatballs)
Prep Time: 15 minutes. Cook Time: 20 minutes (You can multi-task some of this.)
- 1 lb ground lamb (you can substitute beef if you want)
- 1 egg
- 3 T gluten-free bread crumbs, or ground flaxseed
- 2 garlic cloves, minced
- Handful fresh parsley, chopped
- 1/4 tsp allspice
- 1/2 tsp cinnamon
- Sea salt & black pepper to taste (a bit more than you think)
- Juice of 1/2 a lemon
- 1/2 cup tahini
- 2 tsp garlic powder
- 1 tsp paprika
- 1 T honey
- Juice of 1 lemon
- 2 T olive oil
- Sea salt to taste
- A bit of water to thin out (if needed)
- 2 bunches Lacinato kale, chopped
Heat some coconut oil in a large skillet over medium-high heat. Combine all meatball ingredients (except lemon juice) in a bowl and mix by hand. Form into ping-pong-sized balls. When the oil is hot, drop the meatballs into the pan. Cook for about 8 minutes, tossing frequently. Squeeze lemon over cooked meatballs.
Heat an inch of water in a large pot over medium heat. When it starts to bubble, add the chopped greens and toss until wilted. Steam uncovered, tossing frequently, until greens are wilted and water has evaporated. Toss with some olive oil and sea salt.
While the meatballs are cooking, prepare the sauce. Combine all ingredients in a blender and mix until smooth. Add water and adjust seasonings if necessary.
Sausage & Kale Soup
Prep Time: 15 minutes. Cook Time: 35 minutes.
- 1 package (1lb.) spicy Italian sausage, sliced
- 1 package pre-washed/pre-trimmed curly kale
- 1 onion, sliced into half moons
- 2 or 3 celery stalks, chopped
- 2 sweet potatoes, diced
- 6 C chicken stock + water as needed
- Salt to taste
Heat a large pot over medium heat. Add sausage and cook until browned, about five minutes. Add onions and celery cook another 10 minutes, until soft.
Add chicken stock and sweet potatoes and bring to a low boil. Dump in the kale and stir to combine. Cover, turn heat to simmer, and let cook about 25 minutes.
Add salt to taste. You may want to add a little water if the soup is too thick, especially after it sits in the fridge overnight. (The fat from the sausage will thicken it up.)
Meatless Shepherd’s Pie
Prep Time: 15 minutes. Cook Time: 25 minutes + 30 minutes bake time (unattended).
I still make this with lamb too – just swap out the mushrooms & quinoa – but this one time I didn’t have any, and now it’s one of my favorites. If you’re cooking for one, you can freeze your leftovers.
- 3 Portobello caps, diced
- 2 carrots, cut into rounds
- 2 celery stalks, chopped
- 1 yellow onion, cut in quarters and sliced
- 2 garlic cloves, chopped
- 2/3 C frozen peas
- 4-5 collard greens, chopped
- 1 small can tomato paste
- 1/2 C cooked quinoa
- 1/2 C water or homemade stock
- 1 tsp each dried oregano & basil
- Sea salt & black pepper to taste
- 3 medium-sized parsnips, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- Large pat of butter (coconut oil for dairy free)
- 1/2 C plain yogurt (sub coconut milk for dairy free)
- 2 tsp granulated garlic
- 2 1/2 tsp sea salt
Preheat oven to 375°.
Place parsnip and potato chunks in a pot and cover with cool water. Cover and bring to a boil. Cook, partially covered, about 25 minutes, until completely softened. Drain and set aside. Meanwhile: In a large, deep skillet, heat butter over medium heat. Add onion, carrot and celery and cook about 10 minutes.
Add mushrooms and garlic, cover and cook another 6-7 minutes. In a small bowl, mix tomato paste with stock or water.
Add greens and cook another 3-4 minutes, until bright green and wilted. In a small bowl, mix tomato paste with stock or water.
Add tomato paste mixture, quinoa, herbs, salt and pepper to the pan. Mixture should be pretty thick, which you want. As you cook, if it gets too thick (like sticking to the pan), add a little more liquid.
Stir in frozen peas until heated through. Taste and adjust seasonings, then remove from heat.
To the potatoes: add garlic, butter, yogurt and salt and mash with a fork or potato masher.
Spread vegetable mixture into a pie dish. Spread mashed potatoes over the top, like frosting. Bake for 30 minutes, or until sides are bubbling and/or potatoes being to turn brown. If you want more of a toasted top. broil for two minutes before removing from the oven.