Recipe Lamb Meatballs

These meatballs are still a work in progress, but here's where I'm at. As is, they are amazingly yummy and the quinoa adds a lot of nutrition.

1 - 1.5 lb boneless lamb shoulder
1 organic red bell pepper
1 organic zuccini squash
1/4 yellow onion
1/3 cup cooked quinoa
salt
1/4 cup ketchup (we use 365 organic because they don't have corn syrup)

Sauce
1/2 cup ketchup
1/2 organic red bell pepper
1/8 yellow onion

SAUCE
Put pepper and onion through the grinder. Set aside.

MEATBALLS
Preheat oven to 350. Trim fat from lamb shoulder. You're going to grind the lamb twice, and as you put it through the second time, you're going to grind all the vegetables (except for those listed in sauce). Mix in the cooked quinoa, ketchup, and a dash of salt. Roll into little meatballs. Place on parchment paper lined baking sheet, pour 1/2 of the sauce over them. Bake for about 5-8 minutes. Then turn them over and bake for another 5 or so minutes.

They are really yummy. And my very picky son actually likes them.

Recipe Quinoa Cupcakes

This recipe at first tasted like peanut butter cupcakes to me, although I'm not sure what a peanut really tastes like anymore given that I won't even touch them.

These are extremely flaky - but travel great.

1 cup Ener-G Tapioca Flour
1 1/2 cup Ancient Harvest Quinoa Flour
1 1/3 cup apple sauce
1/2 cup coconut oil
1/3 cup extra light olive oil (we use Bertoli)
1 cup light brown sugar
2 tsp baking soda
1 tsp vanilla
1/4 tsp salt
1 cup Enjoy Life Chocolate Chips

Preheat oven to 350. Cream coconut oil and brown sugar. Stir in the 1/3 cup olive oil. Stir in apple sauce and vanilla. In a separate bowl mix together the dry ingredients. Then add to the wet mix, stirring until well combined. Finally mix in the chocolate chips.
Pour into cupcake holders (we use the 'if you care unbleached ones' that we put into a metal cupcake dish.
Bake for 30-35 minutes, until an inserted toothpick comes out clean.