I’m trying to not get buried in life right now. It’s hard. I’m learning proper time management with my new responsibilities. I’m feeling the pressure of not having enough hours in the day to get everything completed. I rush throughout the day most days. I hate rushing. I’m a planner and isn’t planning supposed to prevent rushing? My patience is a bit lower right now and my kids are not responding well to this. Patience is not my strong point. The past few weeks Cia and Cash have been getting less attention than their usual and they are acting out against this. Granted I’m really happy with everything I have going on but I need to better manage my time. Set aside time to play with my kids everyday. Set aside work time so I’m not working late into the night. Meal planning/prepping so dinners are easy but still nutrition and delicious. Basically being a bit more organized than I typically am. And those who know me know I already am organized. It’s just shifting my perspective and my schedule to make it all work. Minor problems I know but this is what is going on in my world.
I cooked this meal last week and posted a picture on social media commenting “One day I will blog my recipes again”. I received positive feedback on this so I thought why not just start here. There’s no reason why I can’t share a recipe or two a week. My pictures are awful but the recipe was delicious. I didn’t measure anything, I rarely do these days, so my recipes are in there most basic format. Run with them add your flare where you feel comfortable and have fun cooking. If it’s not fun then the final product is never as delicious as it could be and your eating experience is not a relaxed and nurturing as it should be.
kelp noodles, 5 spice meatballs, and roasted bok choy
Chinese 5 spice meatballs. Veggies in a ginger broth. Roasted bok choy. Kelp noodles. All combined together to create something delicious.
- 1 lb lean ground beef
- ~ 1/2 tsp Chinese 5 spice
- 1 shallot, sliced into thin rounds
- shiitake mushrooms, sliced thin
- carrots, chopped
- celery, chopped
- 4 garlic cloves, minced/pressed
- 3“ ginger knob, 1/2 grated and 1/2 left whole
- 2-3 tablespoons coconut aminos
- 2 cups chicken stock
- 1 package kelp noodles, rinsed well
- baby bok choy, washed and dried
- coconut vinegar
- cilantro leaves
- Preheat oven to 350.
- Place ground beef in a bowl, season generously with s&p, and add Chinese 5 spice. Gently mix to incorporate. Roll into small meatballs and place in a greased pyrex dish. Bake for 15 minutes.
- Turn heat up to 425.
- Meanwhile in a pot heat up a bit of oil over medium high heat. Add the sliced shallot and cook stirring often until browned. Add mushrooms, carrots, celery, garlic, and ginger (both grated and whole). Season with s&p. Continue to cook stirring often for 5 minutes. Add coconut aminos and chicken stock. Once simmering add kelp noodles and meatballs; turn heat to low.
- Slice baby bok choy in half lengthwise and place on a parchment lined baking sheet. Lightly drizzle with coconut vinegar. Bake for ~4-6 minutes until wilted.
- Serve soup in bowls topped with roasted bok choy and cilantro leaves. Serve with kimchi.
I kept my broth as basic as possible and I didn't want a lot of broth just enough to coat everything. Feel free to spice it up. Add in some chili paste, miso paste, and/or wakame seaweed.