Banana Bread from Sleep Love Eat

OMG it has been forever! I have been so busy and honestly, not doing anything too exciting with my meals lately. But alas, here I am once again. I’ll hopefully have a few new recipes up soon enough. Once my … Continue reading

Orange Raspberry Morning Muffins

These are pretty much the same recipe as my blueberry muffins, but with a nice little twist! I added some fresh raspberries and some orange extract, YUM-MEE. These are a great thing to grab when you’re on the go (*cough* … Continue reading

Easy Paleo Blueberry Muffins

I have been so M.I.A on my blog and I’m ashamed. I swear, there’s a good reason! That reason: NO DISHES. I’m still eating off of paper plates. I have so many recipes piled up in my drafts, but I … Continue reading

Cinnamon Crunch Popovers

These are an interesting experiment and luckily, they came out pretty darn good! Honestly, they were exploding in the oven and I thought they were gonna be horrible, but the flavor is pretty yummy. Word to the wise, keep them … Continue reading

Classic Italian Meatballs

MAMA MIA, HELLO MEATYY BALLSSSS

Step 1: SEAR EM’ BABY!

The Baconista - Classic Italian Meatballs

 Step 2: BAKE EM’

The Baconista

Craving some Italian? These are sure to cure those taste buds! So delicious. Be sure to use either grass fed beef or Kobe beef. As far as the seasonings go, you gotta just go with your gut. I approximated all my seasoning measurements. Just let your inner cook come out! A few things:

  1. garlic and onion powder has never hurt anyone, it’s alright to be a little hand heavy with these
  2. Be CAREFUL with the salt, don’t over do it
  3. If you don’t have balsamic glaze, use a little maple syrup and balsamic vinegar. Just remember you don’t want to make them watery…

 

Classic Italian Meatballs

Ingredients:

  • 1 lbs of organic grass fed beef
  • ¼ cup of coconut flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp of garlic powder
  • 2 tsp onion powder
  • ½ Tbs of dried basil
  • ½ Tbs of dried oregano
  • 1 tsp of red chili peppers
  • 1 Tbs of balsamic glaze
  • 1 tsp of garlic salt
  • 1 egg

Tomato Sauce:

  • 2 (28 oz.) cans of tomato sauce
  • 1 (16 oz.) can of pureed tomatoes
  • 1 (16 oz.) can of diced fire roasted tomatoes

Directions

  1. Preheat the oven to 350 degrees
  2. Coat a roasting pan with olive oil and tomato sauce
  3. Combine all the meatball ingredients in a large bowl and mix until everything is well incorporated
  4. Heat a large pan over the stove on high heat, coat with olive oil
  5. Make 1 inch size meatballs and place them into the hot pan
  6. Sear two sides of the meatballs to liking, make sure not to cook them all the way through!
  7. Place seared meatballs into the roasting pan and place in the oven for 15 minutes
  8. Place all the tomato sauce in the same pan you used to sear the meatballs
  9. Place on low heat
  10. Take the meatballs out of the oven and transfer to the tomato sauce
  11. Cook on low/medium heat for around 10 minutes

The Baconista - Classic Italian Meatballs

The Neapolitan

So, it’s official: I AM BRILLIANT. Not to “toot” my own horn or anything, but this is recipe is an original Baconista creation. No one, no where has EVER attempted a Neapolitan flavored cake. This was one of my biggest successes … Continue reading

Classic Carrot Cake with Cream Cheese Frosting

I have finally perfected my recipe. This is SO FLIPPIN’ GOOD. It sure took me long enough! I just got back from a conference in Boston. It was nice to visit my college town and some of my bestest gal … Continue reading

Pumpkin Mollases Squares (Guest post on Play Paleo)

First guest post, check! Be sure to check it out at Play Paleo. Shout out to Finley for having me on her amazing blog, thanks gurl ♥ So, I am THE WORST. I am formally “blog-agizing” to Finley for being so … Continue reading

Drunk Rumpelstiltskins

It’s Labor day weekend and I found some spare time on my hands to do a little experimenting. Back in the pre-paleo day’s, my good girlfriend’s mom use to make the most bomb-ass rum cake. It was cake crack, you … Continue reading