Heat up a long winter’s night with a-spicy meat-boll-ah! Satisfy your cravings for something naughty without packing on the belly fat, thanks to low-carb almond flour and cauliflower rice. Made with uber-nutritious bone broth and swiss chard, this protein-rich stew builds muscle, burns fat, and keeps you plenty full without weighing you down.

Serves: 4

Prep Time: 20 min.

Cook Time: 40 min.

Total Time: 1 hr.


  • 1 teaspoon black pepper
  • 2 tablespoons avocado oil
  • 2 cloves garlic, minced
  • 2 cup cauliflower rice
  • 3/4 cup almond flour
  • 1 teaspoon ground cumin
  • 2 eggs, beaten
  • 1 teaspoon sea salt
  • 1 teaspoon sweet paprika
  • 6 cup chicken bone broth
  • 1 lb. ground lamb
  • 1 bunch swiss chard, stems and leaves separated


1) Combine the eggs, garlic, almond flour, paprika, cumin, salt, and pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs.

2) Heat the oil in a Dutch oven or large saucepan over medium high heat. Cook the meatballs in batches until browned, 5 minutes. Set meatballs aside.

3) Add the Swiss Chard stems to the saucepan and saute for 3 minutes or until tender.

4) Ad the broth and meatballs and bring to a boil. Reduce heat and simmer for 10 minutes, or until meat has cooked through.

5) Add cauliflower rice and simmer until tender, approx. 5 minutes.

6) Add the Swiss Chard leaves and stir. Serve stew immediately and top with dairy-free or Greek yogurt, and additional seasoning if desired.