Meatballs in Coconut Milk

1 tbsp coconut oil
1 lb grass fed ground beef
1/2 onion
4 cloves garlic
1/2 cup almond flour
2 tbsp almond milk
1 tbsp pink Himalayan sea salt

Coconut Broth
1 cup coconut milk
1 cup broth

2 tsp coriander seeds
1 tsp turmeric
1 tsp cinnamon
1 tsp crushed red pepper
1 stalk lemongrass
1 inch fresh ginger
lime zest

On an oiled pan, cook garlic and onions until fragrant and translucent.

Meanwhile, combine almond flour and almond milk to create a paste.

Take your ground beef and add salt and your almond paste.

When your onions and garlic are done cooking, add them to the ground beef and using your hands, mix and squeeze to combine.

Begin creating your meatballs by taking a small handful of ground beef and giving it a good squeeze to eliminate air bubbles. Roll them in your hands gently creating uniformly sized balls about 2 inches in diameter. The smaller the meatballs, the faster they’ll cook. Keep that in mind so they don’t overcook and dry out.

Once your meatballs are assembled, use the same pan to brown the meatballs on both sides. Arrange the meatballs along the edge of the pan leaving the center empty.

While the meatballs are browning, add your spices into the empty center of the pan. The spices will begin to heat and denature, releasing their flavor into the pan. You’ll see a sort of paste form in the oily center of the pan.

After the meatballs are browned on both sides, you can pour in the coconut milk and broth. Give it a good shake to disperse the spices.

Add in your lemongrass stalk (whacked with the blunt end of a knife to release its oils) and fresh ginger and let simmer for about 15 minutes.

Take one of the meatballs out and cut it in half to see if it’s cooked throughout. If it is, you’re set! If it’s not, check on another again in about 3-5 minutes.

Serve with some coconut broth in a bowl and your favorite side dish!

Thai Cashew Beef

2 tbsp toasted sesame seed oil
2 cloves garlic
1 tsp ginger
1 carrot
1/4 medium red onion
1 zucchini
1 jalapeno
1 lb beef
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/4 tsp Chinese 5 Spice
1/4 cup beef broth
1/4 cup coconut milk
1 oz. cashews
1 bunch fresh basil

Chop up all your veggies ahead of time to make life easier! We minced up the garlic and cut the ginger into matchsticks. Slice the carrots and jalapeno while leaving the red onion and zucchini pretty chunky.

Warm up a tablespoon of toasted sesame seed oil in a wok on medium heat and let your garlic, onion, ginger and carrots cook until fragrant. Keep an eye on the garlic- lower that heat if it starts browning too fast.

Then add in your zucchini and jalapeno as well as your seasonings. Toss everything to combine and set aside in a plate.

Slice your cut of beef pretty thin while you warm up another tablespoon of toasted sesame seed oil. Brown your beef slices on both sides. Work in 2 or 3 batches if you need to. Season both sides with salt, pepper, red pepper flakes and Chinese 5 spice.

Add your veggies back in to your browned beef and toss. Pour in 1/4 cup of beef broth (or any broth you have, water works too!) as well as 1/4 cup of coconut milk. If you don’t have coconut milk, add 2 tablespoons of heavy cream or omit entirely.

Add in your cashews (use roasted cashews for the best pop of flavor) and let this cook uncovered for about 8 minutes.

Lastly, add your fresh basil and stir to combine. Cook for another 5 minutes.

Garnish with green onion and enjoy!

Balinese Chicken Curry

2 tbsp olive oil
2 lbs chicken thighs (boneless, skinless)
3 medium roma tomatoes (chopped)
1 cup chicken stock
1 14-oz can unsweetened coconut milk
1 tbsp lime juice

Spice Paste
1 cup white onion (chopped)
2 cloves garlic (chopped)
1 oz peanuts (toasted)
3 small red chilies (chopped)
1 tbsp ginger (grated)
1 tbsp water
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground fennel seed
1/2 tsp black pepper

For the spice paste, place all the ingredients into a food processor or blender and blend until you get a smooth paste.

Cube the chicken thighs into 2 inch pieces.

In a large pan or wok on high heat, cook the spice paste in the olive oil for 3-4 minutes, stirring continuously. Add the cubed chicken and continue to cook for another 2 minutes.

Then, add the chopped tomatoes and chicken stock and stir.
Once at a simmer, reduce the heat to low and cook for 30 minutes.
Add the coconut milk and cook an additional 20 minutes, stirring occasionally.

Add the lime juice, salt and pepper (to taste).

Serve and enjoy!