As a kid and teenager, I was quite the adventurous eater! I loved trying cuisines from around the world. However, when I developed Lyme disease in my early twenties, I began to experience food sensitivities that prevented me from enjoying the wide variety of ethnic foods I had once enjoyed. While I have since healed from Lyme, I still stick to a gluten-free and dairy-free diet because this way of eating keeps my body feeling happy, healthy, and energetic. I have recently begun to experiment with some globally-inspired recipes that comply with my dietary choices and my love for different cuisines has been renewed! In this post, I have included two recipes I've developed that are Mediterranean-inspired and completely gluten- and dairy-free.
Greek Lamb Meatballs
- 1 lb ground lamb
- 1/4 large red onion or 1/2 small onion, minced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 6 Kalamata olives, chopped
- 1/2 tsp oregano
- 1/4 tsp finely-ground sea salt
- Preheat oven to 400 degrees Fahrenheit.
- Place all ingredients in a large bowl and mix with your hands.
- Scoop up small amounts of the mixture (make the amounts slightly smaller than the palm of your hand), roll into balls, and place on a parchment paper-lined baking pan.
- Cook for 30 minutes or until meatballs are cooked through.
Cassava Flatbread (Gluten-free, grain-free, AIP, Paleo)
- 3/4 cup cassava flour
- 1/4 tsp sea salt
- 2 tbsp olive oil
- 1/3 cup warm water
- Whisk together the flour and salt.
- Add the oil and water and knead the dough until it is smooth.
- Divide the dough into 6 balls.
- Roll each ball of dough between two pieces of parchment paper until approximately 1/4-1/8 inches thick.
- Heat a dry skillet (I use an enameled cast iron skillet). Place the flatbread in the skillet and cook for one minute on each side.
- Allow the flatbreads to cool. Drizzle with olive oil and sprinkle with coarse sea salt.
Once the meatballs and flatbreads were cooked, I added a simple salad of chopped cucumber, red onion, and mint leaves (the recipe can be found in The Autoimmune Paleo Cookbook) tossed in olive oil on the side. This meal satisfied my desire for Mediterranean food without any need for gluten, dairy, or other inflammatory foods. Let me know what you think of the recipe in the comments below!