What better way to rev your metabolism than with these heart-healthy, weight-loss-revving meatballs.Recipe Makes 35 Meatballs.Ingredients:1 pound sausage2 eggs1/3 cup coconut flour1 tsp. baking sodaDirections:Begin by preheating your oven to 350 degrees Fahrenheit.Next, mix together the ingredients with either a mixer or a quick hand. Formulate the mixture into small balls with about an inch in diameter.Place the meatballs on a baking sheet, and bake them for twenty minutes in the preheated oven.Recipe Makes 8 Servings.Ingredients:1 ½ tbsp. coconut oil1 diced onion1 diced and peeled sweet potato1 diced butternut squash2 tbsp. curry powder1 tbsp. ginger2 tbsp. tomato paste1 tbsp. garlic4 cups chicken stock13 ounces coconut milk14 ounces diced tomato¼ cup almond butter4 cups diced cooked chicken½ cup diced cilantro2 tbsp. red wine vinegarDirections:Begin by heating up the coconut oil in a thick-bottomed pot on medium heat. After you’ve melted the oil, add the onion and a bit of salt. Cook for four minutes.Afterwards, add the sweet potato and the squash, and cook for an additional seven minutes to allow the vegetables to soften.Toss in the curry power, the tomato paste, the ginger, and the garlic. Cook for one minute. Next, add the chicken stock, the diced tomatoes, and the coconut milk. Allow this mixture to boil.Add in the cooked chicken, the almond butter, and an additional salt pinch, and allow the mixture to return to its simmer. Allow it to cook for twenty minutes, and then add the red wine vinegar. Cook for an additional two minutes, and then serve the soup warm. Enjoy.This recipe is perfect for families rushing around from place to place. Simply set up some beef in the slow cooker with all the delicious spices, and prepare your tacos when you have the time!Ingredients:2 ½ pounds brisketjuice from 3 limes4 garlic cloves3 chipotles1 bunch of cilantro1 tsp. clove1 diced onion1 tsp. cinnamon¼ tsp. cayenne pepper¼ cup apple cider vinegar2 tsp. tomato paste2 cups beef brothSalsa Ingredients:1 ½ diced tomatoes1 diced jalapeno½ diced onion2 minced garlic clovesjuice from 1 lime1 ½ tbsp. chopped cilantrosalt and pepperDirections:Begin by bringing together the juice from 3 limes, the 4 garlic cloves, the chipotles, the cilantro, the clove, the onion, the cinnamon, the cayenne pepper, the apple cider vinegar, and the tomato paste in the food processor or blender. Pour the created mixture into the slow cooker.Place the brisket over the created sauce, and cut it into chunks. Pour the beef broth into the slow cooker, and stir the ingredients slowly to combine.Allow the beef to cook on LOW for ten hours. Shred the beef with two big forks, and eat the beef in jicama shells with a salsa topping.Salsa Directions:Bring together all the salsa ingredients. Stir, and allow it to sit together in the refrigerator for about one hour prior to serving.