The
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260926

SATURDAY 260926
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For fun:

Goat Cheese & Sun-Dried Tomato Stuffed Meatballs

Avoiding Metabolic Derangement

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45+ minutes of low-intensity, recreational effort.

Bike, run, swim, row, or something else.

Meatballs stuffed with creamy goat cheese, sun-dried tomatoes and fresh basil for a Mediterranean-inspired flavor profile.

The diet wars—and the books that challenged conventional advice

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The
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Go at a sustainable pace that is midway between a stroll and a sprint.

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Ingredients

8 oz ground beef (or ground turkey)
1 egg, beaten
¼ cup Parmesan cheese, grated
¼ cup almond flour
½ tsp dried oregano
½ tsp garlic powder
¼ tsp red chili flakes (optional, for a bit of heat)
Salt and pepper, to taste
2 oz goat cheese
1 Tbsp sun-dried tomatoes, finely chopped
1 Tbsp fresh basil, chopped
½ tsp butter

Macronutrients

Protein: 79g
Fat: 87g
Carbs: 12g

Preparation

Prepare the filling: In a small bowl, mix the goat cheese (2 oz), finely chopped sun-dried tomatoes (1 Tbsp), and chopped basil (1 Tbsp) until well combined. Set aside.

Prepare the meatballs: In a larger bowl, mix the ground beef (8 oz), egg, grated Parmesan cheese (¼ cup), almond flour (¼ cup), dried oregano (½ tsp), garlic powder (½ tsp), red chili flakes (¼ tsp) if desired, salt and pepper to taste. Combine until everything is evenly mixed.

Stuff and shape the meatballs: Take a small amount of the meat mixture and flatten it in your palm. Place a small dollop of the goat cheese mixture in the center, then carefully fold the meat around it to form a ball, ensuring the cheese is fully enclosed. Repeat with the remaining ingredients.

Cook the meatballs: Heat a skillet over medium heat with butter (½ tsp). Cook the meatballs, turning occasionally, until browned on all sides and fully cooked through (about 8-10 minutes).

Serve: Garnish with extra fresh basil and serve with your favorite low-carb marinara sauce, if desired.

In this 2003 article, Coach Glassman looked back at the fight between low-fat, high-carbohydrate dietary advice and a growing group of clinicians, researchers, and authors arguing that excessive carbohydrate consumption and hyperinsulinemia were central to obesity and metabolic disease. He credits books by Robert Atkins, Barry Sears, Michael and Mary Dan Eades, Uffe Ravnskov, Loren Cordain, and others with giving people an alternative to prevailing dietary guidance—and allowing them to test those ideas for themselves. Greg argues that the results helped drive a bottom-up reconsideration of conventional nutrition advice before much of the medical establishment was willing to do so.

More than 20 years later, many of the questions raised in these books—about insulin resistance, carbohydrate restriction, dietary fat, metabolic syndrome, and chronic disease—remain central to the chronic disease epidemic and the foundation of MetFix. Coach's original reading list provides a snapshot of that debate in 2003; for newer books that continue and expand on many of these ideas, see the BSI Book Library.

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