I have not converted solely to the Paleo way of eating, but I like eating clean and limit my gluten.  The Paleo recipes help me to just that.  For those of you who are not familiar with the Paleo Diet, let me explain.  Paleo-ians, believe that the cave man had it all figured out in terms of what we should be eating.  Better yet, let the founder himself explain, “The Paleo Diet is based upon eating wholesome, contemporary foods from the food groups our hunter-gatherer ancestors would have thrived on during the Paleolithic era, the time period from about 2.6 million years ago to the beginning of the agricultural revolution, about 10,000 years ago. These foods include fresh meats (preferably grass-produced or free-ranging beef, pork, lamb, poultry, and game meat, if you can get it), fish, seafood, fresh fruits, vegetables, seeds, nuts, and healthful oils (olive, coconut, avocado, macadamia, walnut and flaxseed). Dairy products, cereal grains, legumes, refined sugars and processed foods were not part of our ancestral menu”.  I agree with most of what was said, but I need dairy and carbs every now and then.  In moderation of course.

This recipe is chock full of veggies and lean protein, with a splash of almond flour to help bind them together.  All the ingredients are chopped and mixed in a food processor.  The balls come out light and the veggies are hidden.  They are perfect for health nuts and picky eaters alike.  If you want the rest of your meal to mimic the Paleo ideals, cauliflower mashed potatoes or zucchini noodles would be a perfect pairing.

1 lb ground turkey or chicken

1 zucchini, cut into 4 pieces

handful of spinach

1 cup baby carrots

3 medium garlic cloves

¼ cup blanched almond flour

1 egg

1 teaspoon sea salt

½ teaspoon ground white pepper

Pre-heat oven to 350.  In a food processor, pulse together the zucchini, carrots,  and garlic.

Add almond flour, egg, turkey, salt, pepper.  Puree till smooth.  Using a melon baller, scoop the turkey mixture onto a foil lined baking sheet.  Spritz the balls with olive oil.

Bake 25 minutes.