Dietary change and changing tracks

When we decided to try to remove insulin-boosting products and instead invest in anti-inflammatory food for the children, it was important to sell the concept properly. Two weeks would be set aside and then it would be evaluated. The kids said "yes" and we introduced everything that could be attractive and nutritious. It was actually unexpectedly easy. We clarified our intentions that we would try to increase the well-being of the family and we would see if and what benefits we could achieve. Both my family and I had received different health results and benefits, so we were naturally very curious about what a dietary change for each of our three children would entail. One of the recipes that the kids bought with gusto was this. Italian meatballs that can be made in advance and stored in the fridge or freezer.

Italian meatballs

• A pinch of butter or ghee for frying

• Just under kg of minced meat

• 2 tablespoons chopped parsley

• 2 dl grated parmesan

• 1 dl almond flour

• 2 eggs

• 1 teaspoon salt

• 0.25 teaspoons black pepper

• 0.25 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon chopped oregano

Mix all the ingredients and roll your meatballs. Personally, I have gotten an ice cream scoop so that all the meatballs are about the same size. Then fry them in a frying pan with a dollop of butter or ghee and then place them in an ovenproof dish that is preferably a little deep as there will be quite a lot of liquid in the final steam.

• 2 dl sugar-free marinara sauce

• 150 g mozzarella

Cut the mozzarella into pieces and place on the meatballs. Then spoon the marinara sauce over all the glory. Here you can prepare. Now there are only 25 minutes left in an oven set at 200 degrees. Then serve with thinly shredded cabbage that has been fried in butter, arugula salad and cucumber sticks. (Should you then want a glass of wine, I recommend a glass of chianti with high acidity to capture the tomato sauce and arugula)

Have a nice meal!