Remember how I said I was ready to get back into teaching, well I’m booked in to visit with a teaching agency next week so they can help me look for work and place me in schools around our area. I’m nervous/excited/anxious about the whole thing! It’s been a while since I’ve been in an actual classroom, let alone in a new country so fingers crossed it all goes well. And hopefully I can start picking up some work soon.

I feel like the longer I’m out of the classroom the harder it will be to get back into things and I don’t want that to happen. I’m hoping for a full-time job but for the start I think doing substitute/supply teaching might be the way to go just so I can get back into the swing of things. Well I’ll let you know how I get on at the teaching agency interview next week!

In other news I recently discovered a UK based website that sells grass-fed/pastured meats and raw milk. Actually they started following me on Twitter and then I jumped onto their website and was like OMG! Seriously that stuff makes me more excited than a new pair of shoes (I’m so not a girly girl)! Anyway I ended up ordering a few things from them, some marrow bones, some beef liver and raw milk… I didn’t order any other meat though since our freezer is already packed full but decided to get some marrow and liver since these are often bits of the animal that people bypass but they are some of the healthiest part of an animal, plus they are usually cheaper than the prime cuts because of the fact that people bypass them. 

As for the raw milk, I ordered some a few weeks back from another farm here but wasn’t too impressed with the taste, plus I was hoping to get some cream out of them BUT didn’t get any out of that batch so I’m hoping this batch will give me some cream. I’m not sure if I’ll continue to order it or just stick with my homemade almond milk!

Anyway last night I made meffins aka meat muffins! They came out tasting great and they were so quick to whip up! I made 12 so we had some for dinner then Joe took the rest to work for his lunch… he always takes the leftovers from dinner, I told him last time that when I get a job and have to take lunch with me I’m going to have to cook double what I do now so we can both take leftovers to work! It’s easy now that I’m at home I can cook myself lunch but won’t be so easy when I’m at work too.

These muffins also freeze really well so you could make a big batch and freeze them. Unfortunately as I said above our freezer is already jam-packed so I just made 12 but you could always double/triple the recipe and freeze them for later. Also feel free to change up the veggies in the muffins, these are great for those left over vegetables you have that need to be used up.

Grass-Fed Meat & Vegetable Muffins

Ingredients:

• 500grams/1.1lbs grass-fed ground meat (I used 1/2 lamb and 1/2 beef).
• 1/2 medium sweet potato grated.
• 2 Portobello mushrooms diced.
• 2 medium carrots diced.
• 1 red onion diced.
• 2 garlic cloves peeled and minced.
• 1/2 red bell pepper/capsicum diced.
• 2 Tbsp grass-fed ghee, divided.
• 8 large pastured eggs.
• 1/2 Tbsp dried oregano.
• Pinch of red chili flakes.
• Sea salt & freshly cracked black pepper to taste.
• Grass-fed ghee/coconut oil for greasing the muffin tray.

Method:

Preheat oven to 180C/355F.

Place 1 Tbsp ghee into a skillet and heat on medium. Once heated add in your diced onion and cook until softened. Then add in your minced garlic and stir until you can smell the garlic.

Add in your ground meat and use a wooden spoon to break up the meat as it’s cooking. Once the meat starts to brown season it with some sea salt, black pepper and the oregano.

When the meat is close to being done, pull the skillet off the heat and remove the meat to a heatproof mixing bowl.

Place the skillet back on the heat and add in another 1 Tbsp of ghee. Add in your grated sweet potato and diced carrot. Cook until just softened, then add in your bell pepper/capsicum and mushrooms. Season with S&P and the red chili flakes, and cook for another few minutes.

Add the veggies to your meat mixture and stir to combine.

In a separate mixing bowl, whisk the eggs together. Pour into the meat and veggie mixture.

Grease a standard 12 cup muffin tray with some melted ghee/coconut oil. Spoon the meat & veg mixture into the muffin tray until all the mixture is used up.

Bake for 15-20 minutes or until the eggs are set. Remove from the oven and let cool before pulling out the meat muffins!

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Nazanin Kovacs