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Certified Personal Trainer, Pilates Instructor & Nutrition Counselor, Whitney Cole is your triple-threat in the fight against fat! Exercise Physiologist, Sports Conditioning Coach & Corrective Exercise Specialist, Byron Paidoussi sculpts athletes & average joes into superheroes! Regarded as the most "innovative, motivating & results-delivering" trainers in Hollywood, Byron & Whitney have been featured in Muscle & Fitness, Shape, Fitness, InTouch & US Weekly. This husband & wife team inspires clients to exceed their fitness potential by developing customized total-body conditioning & performance nutrition plans. Clientele includes celebrities, pro athletes and Angelenos simply aiming to lose weight & tone up. For success story photos, recipes & articles: www.fitnessandfuel-la.com

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FITNESS AND FUEL


 
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We all love meatballs but know that they're not healthy. That's true for most supermarket bought brands - they contain tons of fat, often contain some kind of soy protein, large amounts of filler or bread crumbs, and utilize poor cuts of meat. By making them yourself, you can control what goes into them.

Grass Fed Gluten Free MeatballsWe've subbed out traditional 80/20 ground beef for Trader Joe's Grass Fed Beef, because it's far healthier and much better flavor. We also like to use Bison as it's very low fat and also has great flavor. We've also used a single slice of gluten free bread for the binder. These meatballs come in at under 50 calories per ball (about 35% less than regular meatballs), have only 1 gram fat, and 2 grams of carbs. This recipe is quick, easy, and yields about 20 good sized meatballs. Enjoy!

INGREDIENTS
16 oz Grass Fed Organic Beef (Available at Trader Joe's)
1/2 green pepper diced
1/2 red onion diced
1 teaspoon minced garlic
1 teaspoon olive oil
1 slice Food for Life Brown Rice Bread toasted
1 tablespoon ketchup
1 large egg raw
1 tablespoon gluten free flour
Pinch sea salt
Pepper
1/4 to 1 tsp cayenne pepper (depending on how spicy you like 'em!)

DIRECTIONS
Spray large skillet with a touch of olive oil and raise to medium-high heat. Sauté onions, peppers and garlic till really tender and fragrant. Remove from pan and set aside. Toast bread in toaster, then blitz in food processor to create crumbs. In a large mixing bowl, combine veggies, beef, bread crumbs, ketchup and spices. Mix well, then add the egg and mix again. Sit aside and let rest for 15 minutes. Using flour on fingers to prevent sticking, roll meat into small tight meatballs (about 20). Spray skillet again with a touch of olive oil and raise to medium-high heat. Once skillet is hot, place 10 balls in skillet and cook till golden brown. Place cooked balls on kitchen paper to absorb any excess oil. Repeat for final 10 balls.

Try these on their own for a quick high protein snack, or enjoy in a pasta bowl with 2 cups of steamed broccoli, 1/2 cup cooked Ancient Harvest Quinoa Pasta (or sub roasted eggplant if you want to go low carb), and a cup of Fitness and Fuel's Marinara Sauce for a healthy version of the traditional pasta and meatballs.

Grass Fed Beef Meatballs
Calories: 41
Carbs: 2
Fat: 1
Protein: 5
Sugar: 1
Sodium: 52

Traditional Meatballs
Calories: 85
Carbs: 3
Fat: 5
Protein: 5
Sugar: 2
Sodium: 134




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