“I thought about losing weight once, but I don’t like losing.”
Now that my hubby and I are eating lo-carb, the biggest challenge is his lunch. He likes to eat while on the go. That means his favorite foods are finger foods, like sandwiches, which he no longer takes in his lunch.
Wanting to provide variety and good taste, except on the days when he’s been annoying, I’m always looking for recipes that I think might work for him and for me. This one is a winner because it’s good hot or cold, and can be a nice part of an eat-at-home meal. Plus, there’s enough veggies in it to make it a nutritious snack.
3- 10 ounce boxes frozen, chopped spinach, thawed
1 T coconut oil
1/4 cup dried onion, hydrated in 1/2 cup water
1/2 cup shredded carrot
1 1/2 pounds ground beef
2 large cloves garlic
1/2 t salt
1/4 t pepper
dash cayenne pepper
3 large eggs
Preheat oven to 375 degrees. In a large skillet heat the oil. Add the meat in small chunks and cook until browned. Mix it up a bit every now and then with a wooden spoon.
Wring the excess water from the spinach. This is easily done by placing the thawed spinach onto a clean towel, gathering up the ends of the towel, and wringing it firmly. Do this over the sink. After it’s dry as you can make it add it to the skillet with the beef and mix in well. Set this aside to cool for about 15 minutes.
While the meat and spinach mixture is cooling take your Ninja chopper and throw in about 4 mini carrots or one medium carrot, peeled and cut into chunks. Mince it, which should take about 15 to 20 seconds. It should look like this.
OK. So that might be a bit more than a half cup but I’m not good at following orders. It will be OK.
Once you have the carrots out of the chopper and into a large bowl, put the rest of the ingredients that aren’t meat, spinach or carrots into the chopper and whip them up. You might want to drain the excess water from the hydrating onions but that’s probably not necessary.
At this point you will mix everything together in the big bowl where the carrots are waiting. Hands work well for this step. Line a cupcake pan with cupcake papers and pack in the batter – about a half cup into each, or the amount that will fit into a large ice cream scoop. This made 13 cakes so I put a cupcake paper into a brûlée cup and the world continued to spin on its axis. Life is good!
Bake for about 45 minutes. Remove from the pan when they’re tolerably cool enough to handle. Once they’re cool the paper will easily peel off. Refrigerate.
These can go into a lunch as a finger food. When serving them at home I slice them down the middle, place the halves side by side, top with a slice of a favorite cheese, and microwave for about 45 seconds. Serve with a salad or additional vegetable.
For the more adventuresome, try making these with various ground meats and spices. Goodness! And lots of it!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.