Dairy-Free, Dinner, Gluten-Free, Lunch, Product Review, Savory

Mediterranean Meatball Subs

Something I definitely miss out on as someone who can’t eat gluten or dairy, is sandwiches. This pretty big setback makes lunch time really difficult. I almost miss the days of my childhood where I had a PB&J for lunch every single day.

Luckily for people like me, BFree Foods exists and is churning out some of the best gluten-free bread products I have ever tried. This is saying a lot since I of course have sampled nearly every brand under the sun. I also must say I was pretty loyal to a brand I shall leave unnamed, until BFree came along and stole my heart.

There are a million and a half things you can do with BFree Foods (literally, they make pita bread, wraps, sandwich bread, bagels, hot dog buns, and more), but I decided to whip up a good ‘ol meatball sub, with a Mediterranean twist. If you are lucky enough to live near me, you know these lamb meatballs with tahini sauce are my go-to meal whenever I’m tryna do it up nice. Enjoy!

Level: Medium

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Servings: 4

Ingredients:
For the meatballs
1 pound ground lamb
1 egg
2 teaspoons salt
1 teaspoon pepper
3 slices BFree Foods White Sandwich Bread, yielding 1 1/2 cup breadcrumbs
1/4 cup chopped mint
2 tablespoons dill
For the tomato cucumber salad
1 cucumber, seeded and diced
1 1/2 tomatoes, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dill
1 1/2 tablespoons BetterBody Foods avocado oil
juice from 1/2 lemon
For the tahini sauce
1/3 cup tahini
juice from 1/2 lemon
1 tablespoon olive oil
4 tablespoons water
salt, to taste
4 BFree Foods Hot Dog Buns

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tinfoil or parchment paper.

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    Photo by Analiese Trimber

  2. Place your slices of BFree Foods sandwich bread in the toaster, and toast until golden brown.

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    Photo by Analiese Trimber

  3. Rip the toasted slices of bread in to pieces, and place in a food processor.
  4. Pulse until the bread turns into semi-fine crumbs.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Place your lamb, egg, salt & pepper, dill, mint, and breadcrumbs in a large bowl.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Mix with your hands until all ingredients are fully incorporated.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Roll meatball mixture into 1-inch balls and place onto your baking sheet.
  8. Put meatballs in the oven for about 10 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Using tongs, flip the meatballs over, and place back in the oven for about 10 minutes, allowing them to brown on the other side.
  10. Once fully cooked, set aside for when you are ready to assemble the subs, but keep the oven on – you’ll need to toast your hot dog buns later.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. While your meatballs are cooking, gather ingredients for tomato cucumber salad.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Dice cucumbers and tomatoes, and place into a small bowl.
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  13. Add remaining ingredients – salt & pepper, dill, avocado oil, lemon juice – and mix to combine. Set aside for when you are ready to assemble the subs.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Add the tahini, lemon juice, olive oil, water, and salt for the tahini sauce to a blender or Magic Bullet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. Blend for about 30 seconds to one minute, or until ingredients create a smooth sauce.
  16. Place your hot dog buns on a baking sheet into the oven for about 5-10 minutes, or until golden brown and warm.
  17. Once the hot dog buns are to your desired temperature, place three meatballs inside.
  18. Garnish with tomato cucumber salad, and drizzle with tahini sauce.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  19. Serve!
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Dairy-Free, Drink, Gluten-Free, Paleo

Cucumber Cilantro Margarita

It’s summertime. And for some reason when it’s hot, I really don’t like drinking water. Totally counterintuitive, I know, but it’s just too boring. I have a thirst for exciting, refreshing drinks that is never there during the winter and it really throws me off guard. I am the queen of water. You will rarely see me without my water bottle. I have been made fun of immensely for how I feel naked without my water bottle and therefore carry it with me everywhere.

Maybe my taste buds think they should get a reward for braving the heat. Who knows. Anyways, the most important thing about this peculiar scenario is that no generic lemonade will do. I’m picky about my beverages. I know, it’s a weird thing to be picky about, but overly sugary drinks are a huge pet peeve of mine and if you think about it, they end up dehydrating you more than you were in the first place.

The secret, ladies and gents, is balance. In life, in beverages, in whatever, balance is key. So throw together some cucumber for hydration benefits, some cilantro for a little kick, lime juice because Hallelujah! the lime shortage is over, and tequila because, well…why not? And if you think I’m insinuating this beverage may possibly be the key to life and happiness as we know it, well, maybe that’s exactly what I’m saying.

Level: Easy

Prep Time: 5 minutes
Total Time: 5 minutes

Servings: 2-3

Ingredients:
1 small cucumber
1 handful cilantro, depending on how much spice you like
2 shots-ish tequila
1 shot triple sec
juice from 2 limes

Directions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Grab a mesh strainer and large bowl. The mesh is important here. A regular strainer could probably work but just be more vigilant about making sure you’re only getting juice and no pulp (that leftover gunk that won’t be making it into your cocktail).
  3. Pour contents of blender into strainer while it’s placed over the large bowl.
  4. With a spoon, press down on the pulp, extracting as much liquid as you can.
  5. Taste the liquid and make sure the proportions are right for you. If you can add more alcohol, well…why not?
  6. Pour the liquid into your favorite glass and load it up with ice.
  7. Enjoy!
Photo by Analiese Trimber

Photo by Analiese Trimber

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