Hi, I'm Heather

I'll keep you updated on the latest in type 1 diabetes management... mostly through my own trials and errors :)

Meatballs that make Gwyneth's "heart skip a beat."

Meatballs that make Gwyneth's "heart skip a beat."

"When I pass a flowering zucchini plant in a garden, my heart skips a beat. " 

-Gwyneth Paltrow. 

Okay, GP. You do you. Ridiculousness aside, I am a total @goop evangelist. Her recipes are consistently BG friendly👌🏻 & these vegetarian "meatballs" are literally the best thing on earth. Well, besides real meatballs. The base is made entirely from vegetables:  roasted peppers, cauliflower & eggplant with minimal prep work. These babes also contain farro, a hearty, nutty ancient grain that's *gasp* not quinoa, but packs just as much protein, fiber & essential minerals. To make these lower carb & higher protein, I substituted almond meal instead of bread crumbs. I also kept the skin on the eggplant, because everyone knows that's the best part (with the highest concentration of nutrients). Serve with marinara & zucchini noodles - & just see if your heart skips a beat. 

Ingredients: 

1 eggplant (about 1 ½ pounds), peeled and cut into 1-inch cubes ** I kept the skin on for less prep, more nutrients. 

½ head cauliflower, cut into small florets (~ 4 cups)

1 red bell pepper, cut into 1-inch pieces

4 garlic cloves, smashed and peeled

¼ cup extra virgin olive oil

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

½ cup farro

½ cup panko (Japanese-style) bread crumbs ** I substituted almond meal 

½ cup grated parmesan cheese, plus more for serving **omit cheese to make vegan

Instructions: 

1. Preheat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper.

2. To another rimmed sheet pan or large baking dish, add the eggplant, cauliflower, bell pepper, and garlic. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper flakes. Toss together and arrange in a single layer. Roast for about 45 minutes, or until the vegetables are tender.

3. Meanwhile, cook the farro. Fill a medium saucepan with water and let come to a boil. Add the farro and cook for about 20 minutes, or until tender. Drain into a strainer and run under cold water to cool.

4. Put the roasted vegetables in a food processor and pulse until finely chopped but not smooth. Scrape into a large bowl and stir in the bread crumbs, parmesan, and farro.

5. Shape the mixture into balls, about 2 inches in diameter. Space them 1 inch apart on the prepared pan. Bake for about 20 minutes, or until slightly browned and crisp on the outside and heated through.

6. Serve with the marinara sauce and a little more parmesan. **I also recommend serving with zucchini noodles for a heartier meal. 

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