This new style of eating has been an adjustment. It’s hard to wrap my head around new rules for meal-planning and eating. So much of my day is spent thinking about food, and planning out when and what we’re going to eat and making grocery lists. I know it’s not permanent (I mean, I hope! Ack!) and I know it’s going to help to heal my stomach, but it is mentally draining.

This meal is one of my first attempts at branching out from the plain-meat-and-veg dinner. I am semi-obsessed with meatballs lately, so when I saw ground lamb at Publix I had to grab it. It was exxxxpensive, but it made delicious meatballs.

When I was combining the meatball mixture, I wasn’t sure they would come together without some kind of binder. I swore by panko or soaked bread in my old meatball recipes and that obviously wasn’t happening, so I grabbed some coconut flour- my new BFF. It’s basically magic, that stuff. It soaked up the extra moisture right away.

 To go along with the lamb, I made a quick yogurt dip in the food processor with mint and feta cheese. I hadn’t ever had the mint/feta combo, but it is surprisingly delicious. A little goes a long way for me (as usual when it comes to dips and sauces), but I’m a fan.

I also roasted up some cauliflower and carrots in spices that compliment the lamb- oregano, garlic, parsley.. as well as some cinnamon, cloves, allspice and a touch of cumin. You don’t have to add the “sweeter” spices, but I like the way they taste when paired with the lamb.

I had my meatballs and veggies over a salad; hubs made pita sandwiches. The kids gobbled up the veggies in no time. I feel like I finally had a win in the kitchen after weeks of scraping by.. not really knowing what to eat or serve my family. Huge sigh of relief!