Healthy Meals (But Cheaper)

That's right folks... making healthy food at home can be cheap, easy, and obviously also beautifully delicious. The real goal here is just using some very basic technique and you'll have arguably one of the best feel-good homemade meals of your life.

INGREDIENTS:

Shakshuka:

  • 28 oz Can crushed tomatoes

  • 3 Tbsp (42g) butter

  • 1 bell pepper

  • 1 onion

  • 4 cloves garlic

  • 6 eggs

  • 1 tsp ground 2g cumin

  • 1 tsp 2g sweet paprika

  • 1/2 tsp (1g) cayenne

  • Salt pepper to taste

  • Optional cilantro for garnish

  • Whole grain toast for serving


Peanut Pork:

  • 1lb pork cut into 1/2 inch pieces (3.50)

  • 2 (28g) Tbsp neutral-tasting oil

  • 1 bunch green onion, sliced

  • 1 Fresno or serrano chili, finely chopped

  • 4 celery ribs, diced

  • 1/3 cup 55g roasted peanuts

  • 1/4 cup (60ml) soy sauce

  • 2 Tbsp (30ml) rice vinegar

  • 1 tsp (6g) sugar

  • 5 cloves garlic

  • 2inch knob ginger

  • 2.5 tsp 7g corn starch

  • Fresh chopped and Cilantro for garnish

  • Steamed rice or cauliflower rice for serving


Glazed Meatballs:

Sauce:

  • 3/4 cup 190g ketchup

  • 2 Tbsp 35g honey

  • 2 Tbsp (30ml) soy sauce

  • 3 Tbsp (45ml) Worcestershire sauce *optional*


Meatballs:

  • 1lb ground chicken

  • 3 garlic cloves finely grated

  • 2 green onions

  • 1 small egg

  • Salt and pepper to taste


Veggies:

  • 1 bunch kale

  • 4 cloves garlic

  • 1.5 Tbsp extra virgin olive oil

  • Lemon juice to taste


INSTRUCTIONS:

Shakshuka Method:

  1. Start by slicing the bell peppers and sweet onions.

  2. In a large saucepan, melt unsalted butter and add in the bell peppers, onions, and garlic once the butter is bubbling. Season with salt and pepper. Cook over medium heat.

  3. Once vegetables are soft, add in cumin, sweet paprika, and cayenne powder. Saute until fragrant.

  4. Add in a can of crushed tomatoes. Stir together until combined and bring to a simmer.

  5. Crack in the eggs into small indentations made in the sauce. Place into a preheated 375 F oven for 7-10 minutes.

  6. Garnish with feta and cilantro and serve.


Peanut Pork Method:

  1. For the sauce, mix together soy sauce, rice vinegar, granulated sugar, grated garlic, and grated ginger. Whisk in cornstarch until combined.

  2. For the pork, begin by cutting the pork into even pieces.

  3. In a preheated skillet, heat neutral tasting oil over medium-high heat. Add in the pork once hot. Sear 2-3 minutes before tossing the pork.

  4. Remove the pork and add in diced celery and sliced green onions. Constantly stir over medium-high heat until softened.

  5. Add in fresno (or serrano) chili and saute for a minute.

  6. Add the pork back into the pan, tossing together, then adding in the sauce. Mix together. Cook until thickens, stirring constantly.

  7. Remove from heat and add in roasted peanuts, stirring together.

  8. Spoon into a bowl with steaming rice and serve.


Glazed Meatball Method:

  1. In a medium saucepan, add whisk together ketchup, honey, soy sauce, and worcestershire sauce. Heat over medium heat and bring to a simmer for 2-5 minutes.

  2. In a large bowl, combine the chicken with finely grated garlic, sliced green onions, and beaten egg. Season with salt and pepper. Mix until thoroughly combined.

  3. With wet hands, form the ground meat into evenly sized balls. Place on a parchment lined baking sheet and bake at 400 F for 15-18 minutes.

  4. Remove from the oven and generously coat with glaze and place back under the broiler until just sticky and bubbly.

  5. For kale salad, strip the bunch of kale and heat a medium skillet over medium-high heat with enough oil to coat the bottom.

  6. Once ripping hot, add in the kale and char before adding in grated garlic, turn off the heat, and season with salt, lemon or lime juice, and gently stir then immediately turn off the heat. Place into a bowl.

  7. Serve meatballs on top of yogurt with kale salad on the side.