Crockpot Anti-Inflammatory Meatballs and Greens (AIP/Low-FODMAP)

I haven’t had any desire to blog recently (in case you hadn’t noticed). It’s nothing against you all, I just haven’t been in the space to want to do it. I plan to honor that instead of forcing myself to write, get a post up every week, and end up throwing out half-assed content onto the internet. I’ll be posting recipes on occasion when I feel like cooking and measuring and sharing, but they’ll be quick posts with just the recipe for now. I hope you can bare with me until I get my groove back ;).

Also, in case you didn’t know, I’m not vegan anymore. I returned to a paleo diet and plan to write a post on that someday. For now, if you want to know more about why I made this decision, you can check out the brief details in this Instagram post from a few weeks back.

If you aren’t following me on Instagram, I suggest you do so. I’ve remained active there and post short recipes. So if you are missing me, you can find me expressing my passion on a different social media outlet for now.

Also, I’d love to know what you all want to see on the blog. Just recipes? More updates on Lyme? Weekly, monthly, quarterly updates on Lyme treatment? Let me know in the comments.


Crockpot Anti-Inflammatory Meatballs and Greens

Serves 4


1 lbs. ground meat (lamb is one of the most anti-inflammatory and gut healing, but I used a mix of turkey and beef in this recipe)

1 heaping tablespoon fresh grated ginger root (about a 2 inch knob)

1 tsp. ground turmeric powder

1/2 large bunch of cilantro, finely chopped

1/2 tsp. pink himalayan sea salt

1/2 tsp. fresh ground pepper (omit if AIP/low-fodmap. Pepper is used to activate the effects of turmeric in the body, although I do not consume pepper at this time)

1 bunch of kale

1 bunch of rainbow chard

1/4 cup coconut aminos

2 tbs. of white sesame seeds, divided (omit if AIP)

Combine all ingredients from the meat to the pepper in a bowl and mix well. Form into 16 meatballs and place evenly along the bottom of the crockpot.

Cook meatballs for 3-4 hours on low.

While meatballs are cooking, de-rib your kale and chop or tear into large pieces. Repeat with the chard, but no need to de-rib, eat those stems!

When the meatballs have about 30 minutes left to cook, push them to one side of the crockpot then add the greens, coconut aminos, and 1 tbs. of the sesame seeds to the cleared side of the crockpot. Mix well.

Once cooked, plate the greens and top with remaining sesame seeds (more if desired) and then the meatballs.



4 thoughts on “Crockpot Anti-Inflammatory Meatballs and Greens (AIP/Low-FODMAP)”

  1. Wow, I really like the idea of ginger in meatballs! 🙂 I would definitely be interested blog posts with recipes that have anti-inflammatory ingredients.


    1. Many of my recipes are geared towards an anti-inflammatory diet! I’ll work on posts that really incorporate specific ingredients geared towards helping inflammation and/or being sure to explain what ingredients in that recipe are anti-inflammatory. Thanks for the comment- ginger adds a nice zing and flavor to the meatballs 😉

      Liked by 1 person

  2. OMG. Girl. This recipe is amazing! I am hosting a crockpot group on facebook next week, and I can’t wait to share it! So good for peeps with IBS! Thanks girlie! 😀


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