Asian Meatballs from Nom Nom Paleo

Ingredients

8 medium fresh shiitake mushrooms, minced (or 8 dried shiitake mushrooms, rehydrated)
1 medium shallot, minced
¾ cup minced sweet potato
2 tablespoons minced cilantro
2 pounds ground beef
1½ tablespoons Paleo-friendly fish sauce
2 tablespoons tomato paste
Magic Mushroom Powder or Diamond Crystal brand kosher salt
Freshly-ground black pepper
2 tablespoons melted fat of choice (unnecessary if using parchment paper)

Instructions

Line two rimmed baking sheets with parchment paper or foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro.

In a large bowl, combine the ground beef, fish sauce, tomato paste, and the minced veggies and herbs. Sprinkle on Magic Mushroom Powder (or kosher salt) and pepper. If you’re unsure of how much seasoning to use, start with ½ teaspoon Magic Mushroom Powder (or kosher salt) and a few grinds of freshly ground black pepper. Thoroughly combine the ingredients but don’t overwork the meat.

Scoop out uniform balls with a medium disher (1½ tablespoons) and roll out three dozen meatballs. Each meatball should be about 1½ inches in diameter. (If you’re not using parchment paper, brush the foil or baking sheet with the melted fat before you place the meatballs on top.)

Divide the meatballs onto the two lined baking sheets. Bake each tray of meatballs for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.

Plate and serve immediately, or store in an airtight container in the fridge for up to three days. You can also freeze the cooked meatballs for up to 6 months.

Chocolate Chia Pudding

Ingredients
1 1/3 cup coconut water
1 14oz can coconut milk
1 banana fresh or frozen
2 Tbsp honey or maple syrup
1 tsp vanilla
1/4 cup cacao powder
1/2 tsp cinnamon
1/4 tsp chili powder
1/8-1/4 tsp salt
zest of 1 orange
1/3 cup chia seeds ground

Instructions
Put all ingredients in a blender and mix thoroughly.
Add chia seeds while blending (add at this point to prevent clumping).
Pour into a sealable container, refrigerate allowing to thicken for 6 hours.