All my wisdom teeth are now gone! It went really well, no major flares. My hubby and parents were awesome helping out with the kids so I could get the rest I needed. I’ve been meticulous with my cleaning and mouth rinsing and everything seems to be healing well…except the last few days one side of my mouth has been numb off and on. I’ve been walking around with that big-fat-lip feeling, and it’s driving me CRAZY! So off I go back to the dentist tomorrow to find out what is up with that!
Bone broth and gelatin gummies were a real lifesaver those first couple days after the extractions. Now I’m eating almost normal again. Still not chomping on raw carrots or chewing through steaks, but I can handle softer proteins like fish, or dishes made with ground meat, like meatballs.
I’ve been wanting to share this meatball recipe with you all from almost the start of my blog last year. I’m a huge fan of lamb. I didn’t try it until I started AIP, which really surprises me. I’m not sure why I never had it pre AIP, but I do know that AIP has helped me branch out and try new things. I’ve discovered all these foods I never knew could be so amazing, and this includes lamb!
So far I’ve been lucky with my lamb recipes. First time I made my Rosemary “Curried” Lamb Rib Stew, I remember thinking “Dang! That is good for the first try!” Same goes with these meatballs, I loved them since the first time I attempted them. I’ve been making them over and over ever since!
- 1lb ground lamb
- 1 tbsp basil leaves chopped
- 1 tbsp mint leaves chopped
- 3 cloves garlic, minced
- 2 tbsp coconut aminos
- 1 tsp Himalayan pink salt
- Mix all ingredients together.
- Form into 20 meatballs (approx 1 tablespoon each).
- Bake at 375 for 30 minutes.
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