Happy Discovery of America day! ‘Murica!!!
Ok, so the only thing that this “holiday” does for me, is make less traffic for the drive into work. Which I am very grateful for. Have I mentioned before that traffic in Austin is a nightmare? 110 people move here a day. A day, y’all. That is insanity.
On another note, today starts the super-duper, get-in-shape-for-the-wedding, crackdown. I started an AdvoCare 10-day cleanse today, and I will also be signing up for 6 months of Camp Gladiator boot camp. J has been going for awhile and, while I’m not a huge fan of boot camps or group fitness in general, I want to get into pristine shape before our wedding and honeymoon (and the cruise in December, for that matter), and this will help me to do that as well as spend that extra time with J. I’m sure I will whine and cry about it here plenty, but the results should be worth it in the end.
That also means I need to crack down on my eating habits. Not that they are terrible now, but if I’m going to do this, I’m going to do it right. And since I have an amazing personal trainer at my disposal 24/7, I guess I may as well let him help me, right? 😉 He’ll make sure I take the right supplements, I’ll make the healthy meals, and we’ll workout together. Sounds like a pretty good deal to me!
Oh, I had J take “before” pics last night so that I can really see the progress month-to-month, and let me just say…I am not a fan of nearly-naked photos. At all. Ick. But, they will give me more motivation to stick to this get-fit, wedding-prep program when I’m tired or sore or want a tub of ice cream.
I bet you’re ready to hear about the food now, eh? Well, this is a good’un for sure. I bought some coconut flour recently for another recipe, and when I saw that these meatballs also used it, I was doubly excited. I opted to use lean, ground sirloin for the meatballs, but ground chicken or turkey would also be amazing. The sauce was delicious and other than me accidentally dumping too much coconut flour in the mixture and making them a teeny bit dry, they were amazing. The sauce definitely took care of the dryness though. And you won’t put too much flour in, so you won’t have that issue anyway.
You need these in your life. Heck, I need more of these in my life!
For the sauce
- 1/2 tsp sesame oil
- 3 Tbsp rice wine vinegar
- 3 Tbsp soy sauce
- 3 Tbsp honey
- 1/4 cup water
- 1/2 tsp cornstarch
- 6 green onions, green parts chopped
- 3-4 tsp garlic chile sauce
For the meatballs
- 1 lb ground sirloin
- 1 tsp ground ginger
- 6 green onions, chopped
- 1 tsp garlic powder
- 1/8 cup almond or coconut flour (I used coconut flour)
- 1 egg
- In a small saucepan, combine the sesame oil, rice wine vinegar, soy sauce, honey, water and cornstarch. Whisk until well combined and no chunks of cornstarch are left. Stir in the green onions and garlic chile sauce and bring to a boil.
- Simmer for 5 minutes, or until slightly thickened, then remove from the heat.*
- Meanwhile, preheat the oven to 350 degrees. Line a baking sheet with foil and top it with a wire cooling rack. Spray the rack with cooking spray to prevent sticking.
- Combine the ground sirloin, ginger, green onions, garlic powder, almond or coconut flour and egg in a large bowl. Mix well (I use my hands – I think it’s easier and allows for more even mixing.) Using a medium cookie scoop or tablespoon, form the mixture into evenly-sized meatballs, about 1″ in diameter. Place on the prepared wire rack and back for 15-20 minutes, or until cooked through.
- Remove from the oven and transfer the meatballs to a large bowl. Pour the sauce over the meatballs and toss or stir to coat, then serve with rice and a veggie.