A Cool New Blog, and a Cooking Demo – Albondigas Soup!!

As you all know we are raising a paleo family; ultimately hoping to avoid disease and most importantly wanting to pass the gift of health and longevity down to the most important people in out lives, our children.  Parenting is the hardest job one will ever have, and yet, parents work hard to do what is best for their kids, and those of you who are mommy’s and daddy’s know first hand all the emotions that go along with raising kid-lets.  Children do not always make it easy for us parents… I remember one poignant moment as a rebellious teenager, telling my mom, “You just don’t love me!”, and my amazing, loving, beautiful mother looked back at me gently and said, “Sarah, you really have no idea how much I do love you.” Fast forward a few years later to the night I brought my first baby home from the hospital. I called my mom in tears, apologizing for being the most awful teenage daughter on the planet, and swore to her how much I now did understand how much she loved me….  Although our kids might not realize it now, we do what we do for our kids because we love them, not because we feel like it’s our duty, but because of that innate drive to protect, give, shelter, and adore.  We take care of them even when it’s hard, even when we are tired, and even when we want to pinch their little heads off because we are at our wits end, and it’s a sacrifice worth making.

One of my dear friends, Chrissy Gower, who is also a paleo mommy, is giving a gift to her own son, and to all of us, out of love.  She is one of the busiest trainers at Norcal and even with little time left over for herself, she has started her own blog – Growing Up Paleo – which is documenting her families paleo journey through pregnancy and beyond with her now almost 2 year old son Kayden.  Check it out – I think this blog will be a wonderful resource for parents who are still wondering if paleo is the right choice for their little ones, and a great resource to see an awesome paleo mom in action!!

Also, check out my new cooking demo – Albondigas Soup!  Here is the recipe:

Albondigas (meatballs)

2 lbs grass fed ground beef

2 cloves minced garlic

2 tbsp ground cumin

2 tbsp dried oregano

1 tbsp black pepper (in the demo I said 2 tbsp but I meant 1)

1/8 tsp cayenne pepper

1 tsp sea salt

Soup

4 tbsp olive oil

1 shallot minced

3 garlic cloves minced

5 carrots chopped

2 1/2 cups shredded purple cabbage

2 1/2 cups fresh (not canned) diced tomatoes

1/2 to 1 full can of El Pato Jalepeno salsa (the small 7 oz can)

10 cups water

1 tbsp cumin

1 tbsp oregano

2 tsp sea salt (more or less to taste)

Enjoy!

Comments

  1. melissa says

    this looks awesome. thanks for all the work you do with this blog. I use it weekly and have shared it with so many people. You are amazing

  2. says

    Hey Sarah! Thanks so much for the post! Your blog is an amazing resource! If it wasn’t for you my family would most likely starve or eat the same thing every night! :) So THANK YOU!

  3. Jen says

    Thank you so much for creating this amazing blog! I have used it many times and now with the cooking demos, I will probably use it even more. Thanks so much for putting it out there.

  4. JennyFaith says

    Sarah! Thank you so much for your blog! I absolutely love it and it has been a life and pocketbook saver! I always thought it was too expensive to eat right, and I was wrong! What brand(s) of cookware do you use?

  5. Pablo says

    Interesting recipe, sounds similar to what my mother makes. I will try it soon.

    I am glad to see you use El Pato sauce. My mother makes a Mexican seafood soup that uses the red Pato sauce (yellow can) to flavor a chicken stock. To the stock she adds cabbage, chayote, zucchini, carrot, jalapenos (desseeded and deveined) onion, celery, and potato (she is not paleo) that she sauteed in a fat (usually olive oil) but I have use bacon fat.

    To the stock she adds salt, pepper and oregano (dried, to taste) and the raw shrimp, crab legs, scallops. Serve with wedges of lime for a solid, paleo-ish meal.

    • Sarah says

      Thanks Z! They are pretty darn cute – which is a good thing because they also like to drive me crazy but the cuteness helps win me over every time… : )

  6. Becky says

    I love your blog and I have been going Paleo for 7 months now I love it never felt better and I have no desire to eat otherwise I can sit next to someone chowing down a pizza and have no desire to eat it, that is the difference with Paleo you do not feel like you are missing out. I grew up on this soup not the Paleo version but I like to make it with ground turkey meat instead of red meat because it taste lighter. but I am totally making this soup Friday night Thank you!!!

  7. Christy says

    I just stumbled upon this site a few months ago, and I now refer to it several time a week! You have really opened mine & my husbands eyes to what Paleo is all about. Keep it going Sarah, we love it!

  8. Destiny says

    We had this last night with meatballs made from buffalo and sheep burger – it was sooooo good! Our three kids and even my dad (normally NOT a paleo eater at all) were happy and full! We’ll definitely be having this one again – thanks!

  9. Julie says

    What a site! What a kitchen! What an assistant you have in your son, Jason!
    What a recipe for soup! I’m excited to have discovered your blog (learned about you from the Healthy Skeptic). Thank you so much and keep up the good work. We are having a large family/friend gathering this coming weekend and this soup will be on the menu.

  10. Nicole says

    Made this last night and my husband and girls LOVED IT!! I’m soo happy!! And yes it was even better for lunch today!!!

  11. says

    Oh man… this was amazing. So glad I listened to you and made the broth with just the veg and meat. This was seriously one of the most delicious recipes ever. I made your salsa and added that instead of the El Pato… but otherwise, it was the same. And it made so much! Albondigas… its what’s for breakfast!!

  12. Kate says

    Every time I think we have a new “favorite” you post something that becomes the “new favorite” Thanks for all you do

  13. Melissa says

    We add mint to our albondigas and then zucchini to the broth. Then we top with cilantro and diced white onion.

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