9.6.18

We’re still in denial that summer is over, but there are some perks to post-Labor Day life: namely cozy sweaters and even cozier foods. These easy lamb meatballs and salad from functional medicine food coach, Dana James make for the perfect transition into the slower seasons.

Meet the only dish you need to make it through fall, feeling great.

Dana’s new book, The Archetype Diet, offers tools to help us tune into our body’s nutritional needs, while rebalancing the chakras. Each Archetype is connected to different chakras:

The Nurturer | Associated with the first chakra, connects us to the earth expressed through the color red.
The Wonder Woman | Associated with the third chakra, represents personal power expressed through the color yellow.
The Femme Fatale | Associated with the second chakra, represents pleasure and how others perceive you, expressed through the color orange.
The Ethereal | Associated with the sixth, seventh, eighth chakras: all represent the superconscious, expressed through the colors indigo, purple, and white.

This clean and colorful recipe is made for all four Archetypes, offering a balance of clean protein, fresh veggies, healthy fats and lots of spice. We love this as an easy and complete weeknight meal, but you could also make a ton and freeze them for a quick dinner solution all season long…

Lamb (Or Turkey) Meatballs with Herbed Salad
serves 2

Ingredients:

for the tomato sauce:
1 Tbsp coconut oil
¼ onion, diced
one 15-ounce can organic tomatoes
fresh Basil (optional)

for the meatballs:
8 ounces organic ground lamb (Nurturer, substitute organic ground turkey and increase to 10 ounces)
¼ onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp whole cumin seeds
pinch of sea salt
1 Tbsp coconut oil

for the salad:
½ cup cooked quinoa (Nurturer, omit; Ethereal, increase to 1 cup)
4 Persian cucumbers, chopped
2 carrots, peeled and sliced into ribbons
¼ cup fresh parsley
2 Tbsp Lemon Vinaigrette

for the lemon vinaigrette:
pinch of pink sea salt
2 Tbsp freshly squeezed lemon juice
2 Tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp raw honey
½ tsp lemon zest
cracked black pepper

Directions:

To make the tomato sauce: Heat the coconut oil in a medium-sized pan over medium heat. Once the oil coats the pan, add the onion and cook for about two minutes until browned. Reduce the heat to low and add the tomatoes. Add the fresh basil, if using. Let the tomato sauce simmer while preparing the meatballs.

To make the meatballs: In a medium-sized bowl, combine the lamb, onion, cumin, coriander, cumin seeds, and salt. Mix the ingredients with your hands until the spices are infused into the lamb. Roll the mixture between your hands to make 12 meatballs.

Add the coconut oil to a medium-sized pan over high heat and sear the meatballs for about 4 minutes on each side, until they are cooked to your desired doneness.

To make the Lemon Vinaigrette Dressing: In a mason jar, place the salt, then the lemon juice, followed by 2 tablespoons water and then the olive oil. Add the mustard, honey, lemon zest, and pepper. Shake well until incorporated.

To make the salad: Combine the quinoa, cucumbers, carrots, and parsley in a serving bowl. Drizzle with the Lemon Vinaigrette Dressing.

Place 6 meatballs on each of two plates. Top with tomato sauce and serve with salad on the side.

Learn how to boost your glow-factor with these simple tips from The Archetype Diet.


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