One family's adventure trying to get outside with kids.

As a young couple, we hiked, backpacked, ran, and kayaked every chance we could. We ate healthy meals and lived a healthy lifestyle. When we discovered we were expecting a baby, we vowed to continue. Like most things in parenting, we had no idea what we were getting into.
Years later, we are still getting outdoors...but in a more "kid friendly" manner. Here we hope to share some of our challenges and successes to help other families get outside and to eat something other than goldfish crackers. You might find this blog helpful if you have: kids who scream all night at the campsite, who are afraid of bugs, won't eat anything green, or if you come home with a backpack full of rocks and with only a mile under your belt. If not, hopefully you will find it entertaining and the trail info useful.

Tuesday, May 17, 2016

Fresh mint meatballs with zoodles

If you belong to a CSA, you likely have weeks where you have more fresh mint than you know what to do with. Unfortunately, there are only so many mojitos one can make in a short period of time. So, we started brainstorming different ways to use this fresh mint. Below is one that was a hit at our house! If you have not tried zoodles (zucchini noodles) they are a must try for anyone wanting to increase their veggie intake and reduce their carb/gluten intake. They are quick and easy and adaptable to many recipes!

Ingredients:

Fresh Mint Meatballs
1 lb lean ground beef
1/8 C fresh mint, chopped
2 T grated Parmesan cheese
2 cloves fresh garlic, minced
1/4 C oat bran
1 egg
1 t basil
1 t marjoram
2 T Worcestershire sauce
pepper
paprika

Zoodles
2 zucchini
Olive oil, drizzle
Parmesan cheese, sprinkle
lime juice, light drizzle
salt, to taste
pepper, to taste

Directions:

Fresh Mint Meatballs
Preheat oven to 350 degrees
Mix all ingredients together in a large bowl
Shape into 1in meatballs and place on baking sheet
Sprinkle lightly with paprika
Bake 20 minutes, flipping meatballs half way through (at ~10 minutes)

Zoodles
Use vegetable peeler or vegetable spiral slicer to shave zucchini into thin strips
Steam using preferred method. We used a stove top steaming basket over 1in water
Steam until tender, approximately 5 minutes
When tender, remove from steamer
Plate zoodles and drizzle with olive oil, light drizzle of lime juice, salt, pepper, and Parmesan cheese to taste

Note: Zoodles recipe adapted from Fixate recipe book