Maria Emmerich is a wellness expert in nutrition and exercise physiology who shares a passion for helping others reach their goals of optimal health.
She recognized that modifying the Ketogentic diet around dietary restrictions can be challenging, so she created this book to meet the need! She includes many delicious recipes that can be enjoyed by those with or without dietary restrictions!
Here's one of Maria Emmerich's recipe from her new book "Easy Dairy-Free Ketogenic Recipes".
For the Meatballs:
- 1 tablespoon avocado oil or lard 1⁄4 cup chopped onions
- 1 clove garlic, minced
- 1 teaspoon fine sea salt
- 2 pounds ground beef
- 2 tablespoons beef bone broth, homemade (page 106) or store- bought
- 1 teaspoon dried thyme leaves 1 large egg
For the Soup:
- 3 tablespoons avocado oil or lard
- 2 cups thinly sliced onions
- 4 cups beef bone broth, homemade (page 106) or store- bought
- 1 teaspoon dried thyme leaves Fine sea salt
- For Garnish:
- Fresh thyme leaves
- Freshly ground black pepper
Prep time: 8 minutes
Cook time: 15 minutes
Yield: 8 servings
- Preheat the oven to 425°F.
- Make the meatballs: Heat the oil in a skillet over medium heat. Add the onions and garlic and season with the salt; sauté until the onions are translucent, about 5 minutes. Transfer the onion mixture to a small bowl and set aside to cool.
- Combine the ground beef, broth, thyme, and egg in a large bowl. When the onion mixture is no longer hot to the touch, add it to the bowl with the meat mixture and work everything together with your hands.
- Shape the meat mixture into 1 1⁄4-inch balls and place on a rimmed baking sheet. Bake for 15 minutes or until cooked through.
- Meanwhile, make the soup: Heat the oil in a Dutch oven over medium-high heat. Add the sliced onions and sauté for 5 minutes, stirring often, until golden brown. Add the broth and thyme and boil for 10 minutes or until the onions are very soft. Taste and add salt, if desired. Ladle the onion broth into bowls and add the meatballs. Garnish with fresh thyme and freshly ground pepper.
- Store in an airtight container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to a month. To reheat, place the soup in a saucepan over medium heat for a few minutes, until warmed through.
Nutritional info (per serving):
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Maria Emmerich is a wellness expert in nutrition and exercise physiology. She shares a passion for helping others reach their goals of optimal health.
She struggled with her weight throughout childhood and decided enough was enough. She decided to study health and wellness so she could help others stop wasting their time being discouraged with their outward appearance and not feeling their best mentally. Maria understands the connection between food and how it makes us all feel on the inside and out.