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Plant Paradox Danish Meatballs (Frikadeller)

Plant Paradox Danish Meatballs (Frikadeller)
Plant Paradox Danish Meatballs (Frikadeller)

This version of Plant Paradox Danish Meatballs (Frikadeller) doesn’t have any bread in it but the flavor and consistency is spot on! A traditional Danish dish is Frikadellers, Danish Meatballs. My family, including my Dad who is Danish, loves these meatballs. I remember my Danish Grandmother making these for us when we can to visit. Of course, they were loaded with bread and she served them with mashed potatoes, gravy and creamed peas. She would fry them and turn the grease into gravy, traditional Danish food. My Grandfather would only eat meat and potatoes so he died at the young age of 65.

Ingredients for Plant Paradox Danish Meatballs (Frikadeller)

  • 2 lbs. grass-fed grass-finished ground beef
  • 1 medium onion, grated in a food processor
  • 1/8 tsp ground pepper
  • 4 tbsp. cassava flour
  • 1/2 ground cloves
  • 1 1/2 tsp. sea salt
  • 2 pasture-raised eggs

Instructions for Plant Paradox Danish Meatballs (Frikadeller)

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients into a large bowl.
  3. With your hands, mix all ingredients together until the mixture is totally combined.
  4. With a large ice cream scoop, scoop out a large ball.
  5. Form it into a meatball shape.
  6. Place it on a foil lined oven tray.
  7. Once all of the meatballs are formed, add to preheated oven and cook for 15 minutes.
  8. Flip each meatball over and cook an addition 10 minutes.

 

I served them with Dr. Gundry’s Cabbage saute’ and roasted sweet potatoes instead of creamed peas and mashed potatoes. However, my Dad still likes his mashed potatoes. Sometimes you just can’t get an old dog to eat differently.

Thanks for joining me! My goal is to educate and demonstrate how lectin free eating can make you feel better and taste good at the same time! Lectin free basically means no sugar and no grain.

 

 

Plant Paradox Danish Meatballs (Frikadeller)
Recipe Type: Entree
Cuisine: Danish
Author: No Lectin Nana
Danish Meatballs – Frikadellers just like my Grandma made when I was a child!
Ingredients
  • 2 lbs. grass-fed grass-finished ground beef
  • 1 medium onion, grated in a food processor
  • 1/8 tsp ground pepper
  • 4 tbsp. cassava flour
  • 1/2 ground cloves
  • 1 1/2 tsp. sea salt
  • 2 pasture-raised eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients into a large bowl.
  3. With your hands, mix all ingredients together until the mixture is totally combined.
  4. With a large ice cream scoop, scoop out a large ball.
  5. Form it into a meatball shape.
  6. Place it on a foil lined oven tray.
  7. Once all of the meatballs are formed, add to preheated oven and cook for 15 minutes.
  8. Flip each meatball over and cook an addition 10 minutes.
The Plant Paradox By Dr. Gundry

The Plant Paradox by Steven R. Gundry, MD (www.drgundry.com)

The purpose of writing this is to help educate people on side effects of eating Lectins. Below is an excerpt from The Plant Paradox.

“Lectins are plant proteins. They’re found in all sorts of members of the vegetable kingdom, and they happen to be one of nature’s greatest defenses against any hungry animal (or human being).

A lectin is a type of protein (susceptible to various diseases, bacteria, and viruses) that forces carbs (sugars, starches, and fibers) to clump together and even attach to certain cells in your body when you eat them.

Whenever you eat a seed, a certain kind of grain or even the skin of a fruit or vegetable, the lectins inside it scout out the sugars in your body. Not only that, they look for the ones they can latch onto most easily.

They particularly like to grab hold of sialic acid – a type of sugar found in your brain, gut, nervous tissue, and even in human milk. This incredible ability to latch onto sugars and bind carbohydrates earns lectins the name sticky proteins.

But, here’s why sticky proteins are so important – they interfere with the normal functioning of the person who eats them.

Often, lectins can get in the way of important cells communicating with one another. And when that happens, the body’s response is usually inflammation or some other type of reaction to toxicity, like nausea, diarrhea, or vomiting. A break in cellular communication can also result in symptoms like fatigue or forgetfulness.”

For further reading: http://drgundry.com/lectin-guide/

The reason my husband and I started following the Plant Paradox program was because of health issues. We are both overweight, on cholesterol medication, and on depression medication. My husband also has high blood pressure and extremely bad arthritis in both of his knees. I also have achy joints from inflammation.

We are in our late 50’s and want to live many more years to watch our children and grandchildren grow up while still being an influence in their lives. Our goal is to live lives of significance and joy which is what we will do!

We have been on the program for 2 weeks, have both started to lose weight and we feel like our inflammation is reduced. Stay tuned for more updates!