Guess who went to Anthro this weekend and bought some plates and a purty tea towel? Bestill my heaving heart.
Can we talk for a moment about how tea towels may be the sexiest thing every invented? Well, they are. I just see embroidered tea towels and feel like dabbing sweat from my beaded brow. They.is.just.sex.ay. Tell me I’m not alone in this?
It was a supremely delicious and epic weekend. A giant birthday celebration for my HisxHers partna in crime, Mister Eldon J. Kartchdorable. Wanna see how we celebrated?
We greeted him birthday morning with the suprise vid (above), then E’s super scrumtastic bro, Tyson recorded his reaction, which you can catch here, if’n you’re interested in peeking inside his cray gorgeous living room and seeing what I look like before makeup touches my tender (read: blotchy) face.
So then, all that was even left to save Monday after a weekend like that was to surrender myself to the making of a pretty dinner. I wanted broccoli sprouts (yup, random) and the kids always beg for pineapple, so a paleo-inspired compromise hit the kitchen table right around 6:45 p.m. and all was well.
And yes. I dabbed the edges of my lips with the tea towel. Just because I needed to feel it close to me. Sexy, I tell you. Sex.ay.
Paleo-Inspired Hawaiian Meatball Dinna
3 large sweet potatoes, peeled and sliced
1 tablespoon coconut oil
salt and pepper to taste
2 pounds grass-fed ground beef
1/4 cup almond or coconut flour
2 cloves garlic, finely chopped
1/2 tablespoon sea salt
1 tablespoon tahini
1/2 tablespoon tamari (or organic soy sauce)
pepper to taste
1/4 cup tamari (or organic soy sauce)
1/4 cup almond butter
2 tablespoons of honey or 1 tablespoon coconut palm sugar
1/4 cup broth
6 slices fresh, ripe pineapple
broccoli sprouts (if you crave them like I do)
Heat oven to 425 degrees. Place sweet potatoes in a large foil pouch. Plop a dollop of coconut oil on top. Salt and pepper to taste. Place in hot oven and cook 30 minutes, or until tender.
In a large bowl, combine the ground beef, eggs, garlic, almond flour, salt, tahini, tamari, and pepper. Mix until combined, then roll into 1 1/2" meatballs, and place on a large baking sheet coated with parchment paper. In a second, smaller bowl, whisk together the tamari, almond butter, honey, and broth. Drizzle over each meatball. Place in oven and bake 18-22 minutes, or just until the centers are cooked through.
Serve meatballs and pineapple slices over piping hot sweet potatoes. Top with sprouts, if desired.