Eatology 讓烹飪變得有趣且簡單。我們將為您提供製作美味餐點所需的所有食材，份量剛剛好。
健康飲食並不意味著必須放棄美味、令人感到舒適的食物。無論您是正在減肥、為了健身目標而飲食，還是只是想吃得健康一些，享受營養又美味的食物應始終是我們生活中的優先事項！如果您討厭每一口食物，那麼吃健康但平淡無味的食物是沒有用的，因為這是一種難以堅持的飲食方式。 與食物建立良好的關係與攝取正確的營養同樣重要。這就是為什麼我們將其作為首要任務，確保我們的每一份食譜都不會在味道或營養上有所欠缺。
我們的草飼肉丸配四季豆寬麵佐自製番茄醬就是一個很好的例子。我們採用了經典的肉丸義大利麵配方，並做了一些微調，讓您看起來和感覺都很棒。請查看下方的食譜，親眼見證自製、無麩質、高纖維和低碳水化合物食物不必看起來或嚐起來像是給兔子吃的！
Grass-fed Moroccan meatballs recipe (for 12 meatballs):
Ingredients:
1 large Organic egg
3 cloves Garlic
1 tsp Cumin seeds
1 tsp Ground allspice
¼ cup coriander (loosely packed)
1 tsp Sea salt
½ tsp Black pepper
550 g Australian Minced Grass-fed Beef
40 g Buckwheat flour
Homemade Marinara Sauce recipe (serves 12):
Ingredients:
40ml Chicken stock
1 cup Diced White Onions
1 clove Garlic
900g Canned Whole Tomatoes (2 cans)
1 tbsp Balsamic vinegar
2 tbsp Dried basil
1 tbsp Dried Oregano
Black pepper to taste
Red pepper flakes to taste
Green soybean fettuccine recipe
Instructions:
1. Cook the pasta in salted water at a rolling boil until cooked through
2. Drain immediately
3. Combine with grass-fed moroccan meatballs and homemade marinara sauce to serve
Nutrition per 55g serving: Calories: 163, carbs: 7.5g, Fibre: 11g, Protein: 25g, Fat: 4g
Grass-fed Moroccan meatballs
Instructions:
1. Preheat a grill to medium heat (around 260 degrees)
2. Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl
3. Add ground Grass-fed Beef and combine
4. Divide the mixture into 4, and shape into disc-shaped meatballs (They will dome slightly on the grill, forming nicely rounded meatballs)
5. Brush the grill with oil, and grill meatballs covered for about 4 minutes evenly on all side, until they are nicely browned on the outside and no longer pink in the centre.
6. Let the meatballs rest for a few minutes before serving.
Nutrition per recipe: Calories: 1780, Carbs: 41g , Protein: 143g , Fat: 118g, Fibre 7g
Nutrition per 4 meatball serving: Calories: 356, Carbs 8.2g, Protein 28.6g, Fat 23.6g, Fibre 1.4
Homemade Marinara Sauce
Instructions:
1. In a large skillet over medium heat, bring the chicken stock to a simmer
2. Add onions, garlic, and red pepper flakes, then cook until onions are translucent. About 5 minutes
3. Reduce heat to medium, stir in the canned tomatoes, and cook for about 15 minutes to blend the flavours. Stir occasionally to prevent sticking
4. Remove from heat and stir in the balsamic vinegar, basil, oregano, and black pepper.
Nutrition per recipe: Calories: 304, Carbs: 58g, Protein: 12g, Fat: 2.7g, Fibre: 22g
Nutrition per serving: Calories: 25, carbs: 4.8g, protein: 1g, fat: 1.2g, fibre: 1.8
