I've become a little obsessed with meatballs. They are just so easy to make, store, and grab as a snack. I've made them a few times in the past month or so and this is my favorite spice combination so far. It was for a tapas and pyjamas ladies night with some of my besties.

Jerked Meatballs
jamaica meets meatballs


1 lb lean ground beef (preferably grass fed)
1/2 cup onion, diced fine
3 cloves garlic, crushed
2-3 tbsp italian seasoning
1 tablespoon spicy jerk sauce (check the ingredients to keep as pure as possible)
1 tsp paprika
2 tsp salt
2 tsp pepper

Ready for the easiest prep ever? Mix everything together very well. Use your hands to roll into desired size balls, place on greased cookie sheet (use one with sides to catch the drippings). Bake at 350 for 15-20 minutes depending on the size. So good!

Served with prosciutto and peppered turkey breast slices.

Meatza... again!
check my original Meatza post for the "crust" ingredients HERE





My toppings this time:
  garlic stuffed olives
  mushrooms
  red and green pepper
  spinach

nom nom!

Coach K's Coconut Crusted Salmon Salad
another great creation


ground salmon
coconut oil garlic
coconut flakes
spicy seasoning (chilli flakes, cayenne, etc)
olive oil
green onions, chopped
lettuce
avocado
lemon juice, fresh squeezed
almonds or walnuts (optional)


Press ground salmon into cakes or pieces.  Preheat pan with coconut oil and garlic and place salmon cakes/pieces in. Onto the cooking fish, sprinkle coconut and your choice of hot seasoning. After about 1 minute, flip and sprinkle same on other side, cook this side for about a minute as well. Now add olive oil and chopped green onions to the salmon. Flip one last time to crust second side. Remove from heat and place on a bed of lettuce and avocado. Drizzle with olive oil and top with fresh squeezed lemon. Optionally top with slivered almonds or crushed walnuts.