A deliciously satiating ketogenic dinner recipe that will turn on the senses. After experiencing this aromatic and mouth watering dish, you won’t think about spaghetti ever again!
- 200g grass fed beef meatballs
- 2 courgettes
- 1 tin of chopped tomatoes
- handful of basil
- garlic clove
- 2 tablespoons of olive oil
- 60g butter for frying
- mixed herbs
- apple cider or balsamic vinegar
- stock cubes – ideally organic such as Kallo
- ½ chopped onion
- parmesan cheese
- Melt butter in the pan on medium heat and fry the meatballs with garlic, mixed herbs, salt and pepper. After 10 minutes, occasionally stirring, remove the meatballs from the fat and place onto a separate plate.
- Then add in the chopped tomatoes and onion, simmer in the meatball fat on low heat for 5 minutes.
- In the meantime, using either a potato peeler or a spiralizer, peel or spiralize the courgettes into strips.
- Return the meatballs to the pan and add a tablespoon of vinegar into the tomatoes simmering away. After another 5 minutes, add the courgetti and place a lid on the pan for 3 minutes or until the courgettes are heated through.
- Serve with grated parmesan and scrunched and torn fresh basil leaves. Delicious!
Grass Fed Beef: In the words of Shawn Stevenson, author of Sleep Smarter: “You are what you eat ate” and in the instance of pastured cows this statement could not be truer. To start with pastured cows are not pumped full of anti-biotics and chemicals in the same way as grain fed, factory farmed cows are. Grains are not the natural food for cows—or humans for that matter—and cause a number of gastrointestinal issues in cows and has been linked to E.Coli. Grass fed beef has a different fatty acid composition and is higher in Omega 3s to 6s and conjugated linoleic acid (CLA)–that is shown to improve brain function, cause weight loss, and reduce your risk of cancer. Grass fed and finished beef also contains higher quantities of vitamins A, E and far more potassium, iron, zinc, phosophorous and sodium than grain fed meat.