If someone asked you "Why do you do what you do?" what would you say in response? "What is my Why?" is a question that's been coming up a lot in my life lately.
It all started with an assignment to watch this TED Talk by Simon Sinek. Like many TED Talks, it left me thinking, "That's it? Isn't there any more?". There wasn't. Instead, I sat there, thinking about my own Why. My mind ventured into a territory it perhaps hasn't known since I was a toddler: a circle of endless questions (Why this? Why that? Why? Why? Why?). I went about my day with these questions continuing to pop up like billboards. Then of course, the inevitable came: I ended up at my blog, and the same question came: Why do I blog?
The answer came swiftly, as this blog has always had a reason behind it, but asking in such a precise way prompted me to put it into words. Why do I blog? I blog because I believe that by talking about food, we (we, the people of the internet--of the world) can change the way the world eats. We can help people eat more sustainably, bettering the health of our planet, and we can help people eat more nutrient-dense food, allowing them to take control of their health.
Bloggers--not one single blogger, but many bloggers working together- can help make healthy nutrient-rich ingredients look and taste so good that they're crave-worthy. By sharing recipes, we can give people the resources they need in order to eat better. Like this salad with Grilled Greek Meatballs--hello delicious and nutritious! I blog because it is through my blog that I am empowered to help move people towards vegetables. Vegetables, and healthy fats, and real, sustaining food. I blog because it inspires me to continue playing with my food, in the most creative of ways!
Cooking, eating, talking about food--those are integral aspects of who I am. But Why I do all of those things... that's the real story.
Now it's your turn! What's your Why?
Grilled Greek Meatballs with Paleo Tzatziki Sauce
3/4 pound ground pork
1 tablespoon fresh mint leaves, minced
1 tablespoon dried oregano
1/4 teaspoon cracked black pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon lemon zest
Dairy-Free Coconut Tzatziki
1/4 cup coconut cream
1/4 cup shredded cucumber
1 tablespoon minced cilantro
1 tablespoon minced parsley
1 minced garlic clove
1 tablespoon minced red onion
Salt & Pepper
Pinch paprika (Optional - skip for AIP)
1 teaspoon lemon juice
1 teaspoon ground cumin (Optional - skip for AIP)
To serve: Butterhead lettuce, cucumber, tomato, red onion, and any other fresh vegetable you enjoy
1. Fire up your grill and heat it to medium-high heat (500°F). In a small bowl, combine the ingredients for the meatballs. Use your hands to ensure the mixture is fully incorporated and roll the mixture into a dozen evenly sized balls. Skewer the meatballs with kabob sticks (this is optional, but makes handling the meatballs easier once they are on the grill).
2. Place the meatball kabobs on the grill. (I like to grill the onions for the salad as well: cut them into wedges, and place them on a grill pan, adding the pan to the grill).
3. Cook the meatballs with the lid on the grill for about 4 minutes. Use tongs to flip the entire kabob of meatballs over, and cook on the other side for 4 more minutes, returning the lid to the grill. Stir the onions at this point as well.
4. Use tongs to pull the kabobs and onions from the grill, placing them on a serving dish.
5. Assemble the Tzatziki: Stir together the ingredients and adjust seasoning to taste.
6. Arrange a salad on each dinner plate. Top with a skewer of meatballs and a few spoonfuls of Tzatziki.