This weekend was a great one. I had four days to recover, lay low and spend time with family.
Thanksgiving day started nice and quiet. My husband and I took our sweet time to prepare our breakfast/mid-morning smoothies (since we were fasting), we bundled up, and drove downtown to take a nice little stroll right in the heart of the city. Downtown was way deserted (everyone must’ve been with their families), which hardy ever happens…we were able to find parking space so easy! The day was bright and the skies were blue, still, it was chilly enough for us to be able to layer up and get cozy. During our stroll, Preston and I talked about our goals, dreams and upcoming lifestyle changes; walks soothe the soul, they are always so refreshing and needed. I love walks, especially when its nice and cold outside; take a hot drink and you’re in for a treat. After our downtown visit, we went home, picked up some goodies we had prepared for the family and went to our 1st Thanksgiving stop: my aunt’s house. Lunch was delightful…full of flavor and great textures, not to mention the wonderful people we were gathered around. Once lunch was over, we headed to my in-laws’ house…our second Thanksgiving stop. There, we enjoyed wine, lovely conversations, board games and good laughs. It was so lovely in fact that we didn’t leave until 1am . Long day, right? Who cares…no getting up early the next day!
Black Friday was pretty mellow. We got ourselves a new washer and dryer, for which we are super stoked about, but that was all the shopping for the day…and it was done online. Score! We try to avoid the mall and shopping centers as much as possible on Black Friday…it can get pretty ugly in there. Then, when my hubby got off work, we finished the day visiting our in-laws again, where we had a bunch of good eats (tons of salad – with pomegranate seeds! – and leftover turkey). On Saturday and Sunday, hubs and I hit the gym hard, since we felt like we needed it pretty bad, and spent the rest of the time working on personal projects. This was by far my best part of the weekend; one of our favorite things to do is be by each other working on our entrepreneurial endeavors and creating/designing things that will make our lives easier/better. Soon enough we’ll let you know what we’ve been up to lately (creative-wise), so stay tuned!
Soooo, yeah, that pretty much sums up my weekend. Now on to the really good stuff: saucy bison meatballs.
This creation is very Italian-esque, full of tomato sauce and good herbs. My husband couldn’t get enough of it. He loved it…and so did I
Tools You’ll Need:
- Large skillet with lid
- Wooden spoon
- 2 mixing bowls
- 1 large plate
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Can opener
- 2 lbs. ground bison
- 1 14.5-oz can diced (organic and no-salt added) tomatoes
- 1 6-oz can organic tomato paste
- 3 garlic cloves (finely diced)
- 1 large yellow onion (chopped)
- 1 cup purified water
- 1 tablespoon coconut oil
- 2 tablespoons of fresh thyme (finely chopped)
- 1 tablespoon + 2 teaspoons paprika (divided)
- 4 teaspoons cumin (divided)
- 2 teaspoons sea salt (divided)
- ½ teaspoon freshly ground black pepper (divided)
- ¼ cup roasted pistachios (chopped)
- In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
- Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
- Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
- Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
- Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
- Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
- Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
- Serve meatballs with chopped roasted pistachios!
* Makes 12 meatballs
* Nutritional information (per meatball): 223 calories; 15g fat; 7g carbohydrates; 16g protein.