Just in time for the cool weather! Hearty, healthy & delicious Meatball Soup. Full of flavor and vegetables, this is one of my favorites for fall weekends.

Coconut cream may seem like an odd addition, but it is an added ingredient to ensure the meatballs turn out juicy! For coconut cream, place full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Sprouts, Thai Kitchen, or Native Forest brands. Other brands may not separate as well or leave an aftertaste.

Serve with crusty bread and a salad!

Enjoy,

Peppermint Mocha Protein Drink

This Hot Peppermint Mocha protein drink provides all of the nutritional benefits of a protein smoothie but tastes like a decadent hot peppermint mocha. The perfect breakfast for cold winter mornings or snack for an afternoon reading by the fire. Top with a little whipped cream & enjoy!

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Ingredients

  

Protein Drink

• 10 oz almond milk
• 1 scoop Arbonne Coffee Protein
• 1 scoop Arbonne Peppermint Mocha Protein
• 1 tsp vanilla

Dairy Free Whipped Cream

• 1 can 13-14 oz of full fat coconut milk (found in the baking goods area of grocery store)
• 2-3 Tbsp confectioners sugar
• cinnamon, vanilla or any flavor you would like Optional

Instructions

 

Protein Drink

• Heat almond milk to your preference.
• Add vanilla and protein powder. Blend with frother for creay results.

Dairy Free Whipped Cream

• Place can of full fat coconut milk in the the fridge upside down, let it chill overnight.
• Open the can. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl.
• Add 2-3 Tbsp of powdered confectioners sugar to the coconut cream. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like.
• Grab a hand beater and medium bowl. Whip the coconut milk. Start on low and move to a higher speed, move the beater in an up and down motion to infuse as much air as possible.
• Top warmed drink with whipped cream and any other toppings. Serve and enjoy!

Notes

1. If for any reason your whip seems too stiff or dry, you can add a few teaspoons of the leftover coconut liquid or non-dairy milk. If your whip seems too soft or watery, you can add another tablespoon of sugar OR stick your mixture back in the fridge – it may need to firm up again.
2. Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!

 

Meatball Soup

This Meatball Soup is easy to prepare, hearty, and loaded with fresh veggies and flavor. Best of all, the meatballs can be made ahead of time and it freezes nicely.

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Ingredients

  

Meatballs

• ▢ 2 Lb. Ground Beef
• ▢ 2 Handfuls Fresh Spinach
• ▢ 1 Small Onion
• ▢ 3 Cloves Garlic
• ▢ ¾ tsp. Sea Salt
• ▢ ¼ tsp. Ground Pepper
• ▢ 2 tsp. Italian Seasonings
• ▢ 2 Tbsp. Parsley

Soup

• ▢ 1 Tbsp. Coconut Oil
• ▢ 1 Small Onion – diced
• ▢ 2 Cloves Garlic – minced
• ▢ 1 Medium Carrot – Peeled and Diced
• ▢ 1 Stalk of Celery – Chopped
• ▢ 2 tsp. Dried Basil
• ▢ 1 tsp. Oregano
• ▢ ¾ tsp. Thyme
• ▢ 1 32 oz. Can of Diced Tomatoes
• ▢ 3 Tbsp. Tomato Paste
• ▢ 1 Bay Leaf
• ▢ 32- oz. Low Sodium Beef or Chicken Broth
• ▢ 2 tablespoon Coconut Cream. Place full-fat canned coconut milk in the fridge for 24 hours. Then scoop out the coagulated cream. Thai Kitchen is a good brand
• ▢ 1 Medium Zucchini – Chopped into Halves or Quarters
• ▢ 1 tsp. coconut aminos
• ▢ Salt – to taste at least ½ tsp.
• ▢ Pepper – to taste at least ¼ tsp.

Instructions

 

For Meatballs

• Preheat oven to 350 degrees and line a 9×11 inch baking dish with parchment paper.
• In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Add the spinach/onion mixture to a large mixing bowl along with the ground beef, sea salt, pepper, Italian seasonings, parsley, and coconut cream or heavy cream. Mix well.
• Roll into meatballs and place into prepared baking dish.
• Bake for 35-45 minutes, or until cooked through.

For Soup

• Add the oil to a large, heavy-bottomed pot or dutch oven and heat over medium heat.
• Add the onion, garlic, carrot, and celery. Saute until veggies are slightly soft, around 4 minutes.
• Add the basil, oregano, and thyme. Cook for 1 minute.
• Add the diced tomatoes, tomato paste, bay leaf, chicken or beef broth, and zucchini.
• Bring to boil, then reduce heat and simmer 20-25 minutes.
• Add salt and pepper. Taste soup, if it tastes flat, it needs more salt.
• Add the meatballs to the soup and serve!

Notes

Each serving is about 2 ladles of soup – approximately 1 heaping cup.

The soup can be made ahead of time and frozen in individual containers to eat later.
The meatballs can be pre-made and stored covered in the fridge for 5 to 7 days or frozen up to 3 months.

Leftovers can be stored in the fridge for up to one week or in the freezer for up to 3 months.

The coconut cream is an added ingredient to ensure the meatballs turn out juicy! 
For coconut cream, place full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Sprouts, Thai Kitchen, or Native Forest brands. Other brands may not separate as well or leave an aftertaste.