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Ingredients Archives: Egg

The Easiest Meatballs You’ll Ever Make


You know what makes me crazy? (I promise it won’t be a long tirade this time) Meatballs. By the name we should be able to infer it’s just a delicious ball of meat. Sadly this is not the case. Next time you go to the store, check the back on a bag of meatballs. All meatballs are made with bread crumbs but often also have soy, sugar and even corn syrup. Why must we defile a beautiful ball of meat this way?

Because meatballs are an important part of life, I came up with my own recipe with, wait for it… MEAT! Aside with the meat and an egg to bind it together, the only other ingredients in these meatballs are Italian spices and seasonings to make said meat taste amazing. The best part is, these meatballs are SOOO easy to make. Way easier than a meatball full of strange ingredients.

At first I chopped my onion and garlic with a knife. I realized they weren’t chopped finely enough but decided I was way too lazy to try to chop them smaller. I threw them in my mini food processor and they were finely diced in about five seconds. That moment changed my life. I decided to never use a knife to chop onions again. I feel a freedom I haven’t felt since the day I graduated from college.

See that cute, little hand. That’s my 5-year-old daughter. She loves to help me cook.


The key to a tender, juicy meatball is to mix everything but the meat together first. I learned this tip on the Food Network. Thanks celebrity chefs. After I mixed the onion, garlic and seasonings together with a fork, I added in the meat.


Another key to a great meatball is to use your hands to mix it together once you add the meat. No it’s not your most glamorous moment, but you can’t mix everything properly with a spoon. You need to use your hands.


I like to bake my meatballs rather than fry them because it’s a lot less work. Once you bake them you have two options. At this point, you can stick them in a freezer bag and have delicious, Italian meatballs for another day. Or, you can simmer them in my sugar-free marinara sauce (click here for recipe).


When I make them for my family, they eat them over a whole grain pasta. I eat mine over a bed of spinach. I love the slight wilting the heat gives the spinach, which makes it warm but still slightly crunchy.


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The Easiest Way to Make Eggs in just One Minute

I feel guilty calling this a recipe. Guilty because it’s like calling Easy Mac a recipe, except Easy Mac is terrible for you and eggs aren’t. But as far as difficulty level, these eggs and Easy Mac are on the same level.

My daughter loves to have eggs for breakfast. The problem is, I have 45 minutes in the morning to make her breakfast, do her hair, shower and get myself ready. That doesn’t leave a lot of time for an omelet. So when she wants eggs, this is my go-to. Why? Because this egg comes together in the microwave in just one minute.

In fact… this summer the kids spent four nights with my parents while my husband and I took a trip to celebrate our 10th wedding anniversary. One morning, my daughter asked for an egg. My mom got out her frying pan, buttered it and cooked a beautiful scrambled egg. My daughter looked at it and said, “This is not the way to make an egg.” My poor mom.

So now the process. Pay attention or you’ll miss it, because it’s fast and not very complicated.

Just beat the egg  with a little salt, pepper and milk in a small bowl.

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Pour this into a microwave safe mug greased with your favorite pan greaser (butter, coconut oil, cooking spray, etc.). This is very important. First off, if you don’t use a microwave safe mug, you’ll have an explosion. My husband learned this the hard way when he tried to make my daughter her egg one morning. He thought he covered his tracks, until I saw the egg explosion stuck to the top of the microwave. Don’t do that. Second off, if you don’t grease it, it will stick like crazy. If you do, it will just slide right out.

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Cook it in the microwave for 30 seconds and then stir it. Put it back in the microwave for another 30 seconds. If I make two eggs, I cook it in two sets of 45 second intervals.

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My daughter loves cheese on her eggs so after it’s cooked, I sprinkle some shredded cheese on top and let the heat from the egg melt it. By the time the cheese is melted, the egg is cool enough for her to eat.

Now I can make her a nutritious breakfast in just one minute and still have time to shower and possibly even shave my legs… maybe.

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Healthy Orange Cherry Breakfast Scones

Growing up, there was a Village Inn about two miles from our house. Sometimes on Saturday mornings, my BFF and I would walk there for breakfast, indulge in a sweet breakfast pastry (aka pie) and then walk back to my house. We felt like we were so healthy, walking the four miles it took to make the round trip. Little did we know, we were packing on enough sugar and bad carbs to require us to walk about 50 miles to break even.

Even with the knowledge I have now, I still have that taste for delicious pastries branded in my brain. Luckily, there’s a much healthier way to indulge.

These scones are sweetened only with dried fruit, cinnamon and orange zest; and made with a combination of almond flour and coconut flour. This keeps the protein high and the processed carbs low. These scones have less than 5 grams of sugar each.

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This easily comes together in a food processor. This is my ancient food processor my grandma found at a garage sale for $10. It’s one of my favorite tools and even though it’s death will mean I get to buy a newer model, I hope this one lasts forever.

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Combine everything but the cherries in a food processor. Let everything process until the dough forms a ball.

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Add the dried cherries and process again. These are the only dried cherries I’ve found without added sugar. This is one of my pet peeves. Fruit is so full of natural sugars, why do we feel the need to sweeten them. I found these at Walmart of all places.

I like to let the cherries process for a bit to break them into small pieces. This distributes the sweetness throughout the scone. If you like bigger chunks of cherry, mix these in with a spoon.

I bake these in my awesome scone pan, but you can pat this in a round disk and cut into eight triangles, cut them into squares, or roll this out and cut them with a circular biscuit cutter.

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These bake quickly so you don’t have to wait long. Rather than top these with frosting, we just drizzle melted coconut butter over the top. The kids think I’m the cool mom giving them frosting for breakfast. They’re such lucky kids.

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