Meatballs might be my favorite food in the entire world. I strive to eat them ALL THE TIME. It doesn’t always work out but I really do try.
I eat healthy ones when I’m vibing that paleo/Whole 30 lifestyle. I like legit ones that I like to think I would eat if I lived in the movie Goodfellas. And then there are these fine things: eggplant veggie meatballs.
You can serve them to all your friends who don’t like meat but also don’t like fake meat. Also people who like meat love them too.
If you know me then you know that I was LATE to the eggplant game. I lived my life for years hating it but I love it SO much now. This sabich is still one of my favorite things to eat and the thing I love most on that sandwich is the deng harissa eggplant—it’s too good!
These meatballs come together pretty easily.
We do have an extra step and that’s cooking the eggplant down a bit and then blending it all up in a food processor with a bunch of other delicious things.
I like to use a non-stick pan for this so that I don’t end up with crumbly-broken meatballs. These are definitely more fragile than your traditional meatball.
I served this over cauliflower puree and pesto and it was the perfect healthy meal. If you’re looking to cut down on some time, serve it with store-bought pesto and some sautéed cauliflower rice.
Tomorrow I’m hopping on a plane to speak at Blogher in hot and humid Orlando, Florida. Should be fun! I’m there for like 24 hours so unfortunately I won’t have time to go to Disney World. I have a lot of fun memories of Disney World, especially grad night where all of us loaded in a bus and drove 3 hours up north to attend. They shut down Disney early and us kids, like a thousand 16 year olds hung out during the middle of the night.
There were SO many kids doing things they shouldn’t have been doing. Luckily my school threatened the day lights out of us with the idea of not possibly graduating so I’m pretty sure none of us brought alcohol/did bad things because the wrath of failure and parents was too much to deal with. FEAR IS WHAT DRIVES MANY OF US! Sometimes it’s not a bad thing.
Anyway, I’ll be back before you know it and then I’m headed to Palm Springs for the weekend with my friend Cassie and of course Amelia is coming because when a pool calls, homegirl is there.
I’m currently getting this lil’ blog redone, which is LONG overdue; I’m dyeing white linens (with food!) so I can have the exact colors that I want; I’m going to paint some surfaces all the colors that I think of when I think of A Cozy Kitchen; and of course, I’m eating healthy.
SORT OF BORING. Except this soup is not boring.
Eating healthy for the past few days hasn’t been too bad. I’ve been mainly consisting off of these meatballs, boiled eggs, Korean BBQ, roasted chicken and spaghetti squash. I’m going to post my meal prep for Whole 30 on Monday. I wanted to wait a week because I really wanted to figure out what I ended up being my favorites to grab from this week.
This cauliflower soup is healthy and flavorful and the almonds make it part snack, part soup. I have to put lots of toppings in my soup so that it feels substantial.
I’ve also learned that I enjoy chewing foods (if that makes sense). I need soups with lots of toppings so I can chew. It tricks my brain into thinking it’s more of a meal. I always used to eat soup with bread or biscuits so these almonds are a nice healthy option (not nearly as good) but good for the moment. Only 25 more days of Whole 30 lolllll. I CAN DO IT!!