The holiday season is among us, so here is a delicious and healthy recipe to share with your family and friends! Find more nutritious recipes from our nutritionist, Kim Shackelford, in her 90 Day Meal Plan Ebook

Ingredients:
2 dozen sustainably harvested wild shrimp
4 zucchini or yellow squash
Sea salt and black pepper (to taste)
Pesto:
3/4 cup Macadamia nuts
1 bunch cilantro
3 clove garlic
1/2 cup extra virgin olive oil
Sea salt and black pepper

Directions:
1. Make the pesto first.
Combine the Macadamia nuts, cilantro, garlic, extra virgin olive oil, sea salt and pepper in a food processor and blend until smooth.

2. Peel the shrimp. Place in a steamer basket in a large saucepan and boil and inch of water. While the water is heating run a julienne peeler along the side of each zucchini (or use zucchini noodler). Steam the zucchini for about 3 to 5 min. and set aside.

3. Steam the shrimp for 3 to 5 min. until pink all the way through.

4. Place the steamed zucchini in a mixing bowl with the pesto and toss until covered. Add and subtract based on the consistency that you want!  Top the noodles with shrimp and serve.

Kim is a Nutritional Therapy Practitioner, Certified GAPS and Restorative Wellness Practitioner. She develops bio individual nutrition and supplementation protocols to support optimal health, weight loss and deficiencies that create symptoms, imbalances, and disease.  She utilizes a natural foundational approach to rebuilding health, which includes high-performance foods and resources to fuel a sustainable shift in your life for permanent results.

For a more comprehensive view of her work, visit: www.kimshackleford.com

If you would like to schedule an appointment with Kim, please call her cell phone at 919-427-5946 or Bull City Psychotherapy at 919-382-0288. Or you can e-mail her at kim@bullcitypsychotherapy.com

The holidays are upon us, which means time for entertaining and gatherings with family, friends, coworkers, and loved ones. If you are looking for a delicious and healthy appetizer or entree, try these organic meatballs. Pair them with whole-wheat pasta for a meal, or serve alone for a healthy snack.

Juicy Organic Meatballs

Ingredients:
Meatballs:
½ cup homemade grass fed chicken bone broth
4 oz. grated organic Parmigiano-Reggiano plus a little for serving
1 ½ large onions, minced
1 cup fresh parsley, minced
4 tsp. dried oregano
8 garlic cloves, minced
2 tsp. ground fennel seed
4 large egg yolks
1 ½ lbs. ground pastured pork
1 ½ lbs. grass fed beef 85%
4 tbs. ghee or raw butter, melted
4 tbsp. sea salt
Freshly ground black pepper
2 tbsp. fresh basil chopped
¼ cup gluten free panko
¼ cup grass fed whole buttermilk (optional)

Tomato Sauce:
½ cup organic extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
2 carrots, minced
Sea salt
Freshly ground pepper (to taste)
2 cans (32 oz. each) organic crushed tomatoes
6 basil leaves
2 dried bay leaves
4 tbsp. raw butter 

Directions:
Meatballs
1. In a bowl combine gluten free panko with buttermilk tossing to coat until completely moist.
2. Add onion, garlic, Parmigiano-Reggiano, oregano, basil, fennel, parsley, sea salt, pepper egg yolks add to bread mixture.
3. Combine pastured pork and grass fed beef together then add all the other mixture in a processor or mixer until completely blended.
4. Pour the cooled raw butter over the mixture.
5. Preheat broiler and set oven rack in mid position. Line a rimmed baking sheet with Parchment paper. Form the meatball mixture into even 2 inch balls and arrange on baking sheet. Broil meatballs until browned on top about 7 min. depending on broiler strength.
6. Heat tomato sauce in a medium pot until simmering and add in meatballs. Simmer until meatballs are cooked through about 10 min.

Tomato Sauce
7. In a large sauté pot over medium heat add onion, garlic and sauté until translucent.
8. Add celery and carrots, sea salt and pepper. Sauté until the vegetables are soft, about 5 min.
9. Add tomatoes, basil, bay leaves and simmer for 1 hour until thick. Remove the bay leaves. Add raw butter 1 tbsp. at a time depending on acidity.

Kim is a Nutritional Therapy Practitioner, Certified GAPS and Restorative Wellness Practitioner. She develops bio individual nutrition and supplementation protocols to support optimal health, weight loss and deficiencies that create symptoms, imbalances, and disease.  She utilizes a natural foundational approach to rebuilding health, which includes high-performance foods and resources to fuel a sustainable shift in your life for permanent results.

For a more comprehensive view of her work:

www.kimshackleford.com

If you would like to schedule an appointment with Kim, please call her cell phone at 919-427-5946 or Bull City Psychotherapy at 919-382-0288. Or you can e-mail her at kim@bullcitypsychotherapy.com