Tag Archives: kidney energy

Creamy meatballs with spaghetti squash

I usually make my meatballs from scratch but I have half a bag of Costco meatballs left over from Christmas that need using and the creamy meatballs recipe was on the label and it caught my attention. I’ll high light what foods especially help nourish the kidney energy of winter. What I also like about this recipe is that you can add a few things to just about any recipe to give it a nutritional boost like spaghetti squash instead of pasta for example and fresh spinach and mushrooms instead of frozen or canned. The method of slow cooking and the richness of this dish is what makes it so good for winter. The spinach and artichokes ease the body’s natural ability to digest and cleanse after a rich meal.

meatball

What you need:

1 bag of spinach

can or box of cream of mushroom soup

2 cups of water

2 cups ricotta cheese

1 Tblsp balsamic vinegar (don’t tell my husband he thinks he doesn’t like it)

18 meatballs

sliced mushrooms

artichoke hearts (I used frozen because I had them, they aren’t on original recipe)

1 tsp red pepper flakes

salt and pepper to taste

parmesan cheese for garnish

IMG_0578

What to do:

Poke holes with a fork all around spaghettis squash and roast at 450 for 35-40 minutes or until soft.

In the meantime combine cheese, vinegar, soup, artichokes and mushrooms in pot and turn heat on low. Stir occasionally to combine. Add meatballs and cook until heated through. Rough chop spinach or chop in food processor and add 5-10 minutes before serving, stir well.

When squash is cooked, cut in half and deseed. Use a fork to fluff out the spaghetti squash and season lightly with salt and pepper. Pour cream sauce and meatballs over spaghetti and Enjoy!

 

Double Chocolate Walnut Muffins

I came across this recipe from the Minimalist Baker and thought it was a perfect treat for the winter months. I often say food is the easiest and hardest thing to change when it comes to wellness. If food doesn’t taste good why would you want to eat it? That’s why I like to share a treat at yogapuncture especially when its made with whole foods that nourish the organs of the season. 🙂 Here is my version below, the bold ingredients especially nourish the kidney/urinary bladder system of winter.
  
** It is not vegan or nut free so feel free to use the original recipe if that works better for you

What you need:

  • 2 eggs
  • 1 cup roasted beets (if you really don’t have time for roasting, Trader Joe’s sells peeled, roasted beets all you need to do is puree yourself)
  • 1/4 cup honey (local if possible)
  • 10 dates (soak for an hour before starting to prep muffins)
  • 1/2 tsp Himalayan sea salt.
  • 1 teaspoon vanilla
  • 1.5 tsp baking soda.
  • 1/4 cup melted coconut oil
  • 1/3 cup unsweetened coconut milk
  • 1/3 cup cocoa or cacao powder
  • 1 1/3 cup flour
  • 1/3 cup chocolate chunks + more for topping
  • 1/3 cup walnuts + more for topping

What you do:

  1. Preheat over to 375 and line muffin tin with liners
  2. Place beets, soaked dates (I tore into pieces before putting in), coconut milk and melted coconut oil in food processor or blender. Blend until smooth
  3. Mix wet ingredients and eggs with baking soda, salt, cocoa powder in mixer. Slowly add flour 1/3 cup at a time until all ingredients are well blended.
  4. Add chocolate chunks and walnuts and stir
  5. Pour batter evenly into 12 muffin tins. Top each muffin with a couple pieces of chocolate chunks and a walnut.
  6. Bake for 15-18 minutes or until a fork comes out clean

  
Enjoy!