Umami Meatballs

These are great – and versatile – meatballs. I served mine with a quick red pepper sauce, crisped potato rounds and cukes one day, a simple veggie pasta the next, and tucked into a pita with tzatziki sauce the third. Delicious any way you slice it.

gluten-free, paleo

Umami Meatballs

1 lb. ground beef

4-6 cloves garlic, minced

1 small onion, minced

4 ounces mushrooms, minced

Salt & pepper

2 tsp. mushroom powder (optional)

Another good meat spice – I used a red Georgian blend, but your favorite would be fantastic here

Combine ingredients and roll into ping pong sized balls. Cook as you like to cook meatballs – I did mine a touch small and air fried them for 10 minutes.

Red Pepper Sauce

2 roasted red peppers (jarred)

3 sundried tomatoes (jarred)

3 Tbsp. peanut or other nut butter (or sunflower!)

2 tsp. lemon juice

2 tsp. garlic powder

Salt & pepper

Blend to combine.

Serves 3 – 4.

Dilled Breakfast Toasts

This dish makes a nice light dinner or decent breakfast.

vegetarian, dairy-free

Dilled Breakfast Toasts

2 slices your favorite bread, toasted (I had a nice chewy rye on hand)

2 eggs

Hand full cherry tomatoes

Tablespoon snipped dill

Dairy-free chive cream cheese

Red pepper flakes

Salt & pepper

Toast the bread and fry the eggs to your liking. I wanted runny yolks and it was delicious.

Add the tomatoes to a pan over medium-high and sauté until blackened in spots and ready to pop. You can help them a bit to pop – I kinda smashed mine so they deflated and wouldn’t be dangerous to eat.

Spread a generous layer of cream cheese on the toast, top with the snipped dill and red pepper flakes and egg. Salt & pepper to taste.

Serves 1 for dinner or 2 for breakfast