Grass-fed Beef Baked Meatballs

This recipe includes the Ethiopian spice blend known as berbere, but you can easily sub the much-easier-to-find garam masala. Along with the raisins, it gives the meatballs a warm sweetness.

The original recipe was easy to modify! I ditched the breadcrumbs and instead added 1 Tbs. of coconut flour for a binding agent to hold the meatballs together. I also reduced the cheese down from 3/4 of a cup because an Italian cheese in Ethiopian meatballs just seemed weird to me:) If you have a dairy allergy, I'm willing to bet money you could leave the cheese out entirely and the recipe would be A-okay.

Carbs Aren't Everything (But This Steak Salad Is)

Carbs aren't everything. 

Woah, woah, woah - hang on. I can explain!

Some of our Fat Loss Foodie Online Tribe members (our coaching clients) are currently eating a lower carb/higher fat diet, because that's what they need to lose fat. When this is the hand you've been dealt, it's easy to look at other people's meals and be envious.

Enter: Food FOMO. Fear of Missing Out.

"It's so unfair. She eats whatever she wants. I look at carbs and gain fat!"

I wanted to make a dinner to show some love to our lower carb clients and make a dinner that was high protein, higher fat, and contained no starchy carbohydrates. There are still some carbohydrates here because all vegetables are carbs. BUT, non-starchy vegetables like kale and tomatoes are still very low-carbohydrate foods.

You guys. This salad was BOMB.

Just because you can't eat a ton of starch does NOT mean your meals have to be miserable. You will need to eat more fats to make up for the reduced carbs in your diet, and you're in luck because FAT IS FLAVOR. You should be *excited* because this means eating good full-fat dressings made from olive oil, and adding toppings like raw nuts or maybe a little bit of good cheese. 

If you're on a lower carb diet for fat loss and you're having FOMO around your starch-eating friends, I hope this gives you a little inspiration for how to bring some happiness back to your meals. 

Note: not everyone can lose fat and keep it off on a lower carb/higher fat diet. Everyone is different, and fat loss nutrition is highly individualized, especially when it comes to carb intake.

Serves 2


4 cups of kale, massaged for 2-3 minutes in some lemon juice to soften
1 c. roasted grape tomatoes
240 grams of seared New York Strip (about 8 ounces)
1/4 c. raw walnuts, toasted
2 oz. crumbled Gorgonzola
4 Tbs. Balsamic Vinaigrette


Macros: 18 g. carbs, 34 g. protein, 40 g. fat

Stuffed Turkey Burgers

Ground turkey is a staple here at FLF HQ. I probably buy 2-3 pounds of it per week and like to keep a large Pyrex dish of browned ground turkey in the fridge - always ready to reheat and eat. 

I learned the technique of adding vegetables, cheese, and herbs to burgers from Dorie Greenspan. I first made her Café Salle Pleyel burger years ago when I bought her cookbook, "Around My French Table." It's a burger stuffed with chopped sun-dried tomatoes, cornichons, capers, and fresh herbs. It's like an inside-out burger: the toppings are IN the burger, not on it.

 If you're in the market for a good gluten-free bun, we like Udi's! 

If you're in the market for a good gluten-free bun, we like Udi's! 

Fat Loss Foodies LOVE burgers: bison, grass-fed beef, turkey, salmon - you name it. Top it with goat cheese, fresh veggies, some good mayo or mustard and wrap it in leaf lettuce and you have an awesome high-protein dinner that satisfies your burger craving. (If it's a training day and you need more carbs, or you happen upon gluten-free buns that don't taste like a kitchen sponge, you can go that route, too.)

But here's the thing: if you're making a lean ground beef or turkey burger, it's really easy for it to turn out dry and flavorless. Solution: put the toppings IN the burger, Dorie-style.

These burgers are my Fat Loss Foodie-take on Dorie's French burger. Bon appetit. 

Serves 4


1 lb. ground turkey 93/7 lean (*TIP: Do not get ground turkey breast. Too lean = dry burgers)

1/4 c. Trader Joe's Sweet & Hot Cherry Peppers, diced

1/4 c. crumbed feta cheese

handful of fresh Italian parsley, roughly chopped

sea salt & pepper to taste

toppings: lettuce, tomato, onion, avocado, mayo, mustard, or even our Paleo Summer Slaw


1. About an hour before cooking, prepare burgers by combining all ingredients in a large bowl using clean hands. Lightly mix the ingredients in, but don't overwork or knead the meat. Shape into 4 equally-sized patties, about 1" thick. Place patties on a plate and cover with foil or saran wrap. Refrigerate at least 30 minutes.

2. Heat a large, heavy skillet (I like cast iron) over medium-high heat. Add a drizzle of avocado oil to the pan to keep your burgers from sticking. 

3. Cook burgers over medium-high heat for about 5 minutes per side for medium-done burgers. 

4. Serve protein-style wrapped in lettuce with your favorite toppings.