Running LA marathon

I’m not sure all of you know what’s been going on in my life, but it has involved a bit more running than usual. That’s because I registered for the LA marathon and I need to get some miles under my belt. Let me explain, my training plan is not the most regimented, and might be frowned upon by some, but I’m just testing it out. I’m CrossFitting 3x per week, maybe 4 and running 2-3 times per week, getting in at least one long(er) run. So- come March 17th, we will see. My goal is to stay healthy while training and have fun. I’m not out to win any races, just to finish. I’ve never run a marathon before so I’m excited. I have run a couple half marathons, many 5k’s and 10k’s (which I know are totally different), but I’m excited.
In the mean time, we’ve got some meatballs for you. These were great, I under salted them, but they still tasted good, so try upping herbs or adding more salt. I ate some with sauce and some without to have a little variety.


Paleo Italian meatballs

What you will need:
1 pound organic ground beef
1 pound hot Italian sausage
1 egg
1/4 cup almond meal
1 tsp basil
1 tsp oregano
2 tsp minced garlic

1 can tomato paste
+ 2-3 cans water
1-2 tsp basil
1-2 tsp oregano
salt/pepper to taste
crushed red pepper flakes (not too many)

What to do:

Preheat oven to 350 degree

In a large bowl mix all ingredients together with hands and then shape into golf ball size balls. Place on baking sheet lined with foil (make sure it has edges) and bake for appx 30 minutes.

While the meatballs are baking- mix sauce ingredients together in a pan on the stove on low heat. When meatballs have baked 30 minutes, remove them and add into sauce. Simmer on low for at least 20 minutes.

Serve atop sauteed zucchini!