Earlier this week I was having flashbacks to my teens. Dating unsuitable boys, hitch hiking through Africa, getting a “rebellious” tattoo …. not all that wild really, but a little boat-rocking none the less in my family. Fast forward to today where I have been busy cleaning out the dishwasher and ordering “nut milk bags” on the internet. What happened?Just to clarify — and before anyone gets smutty — nut milk bags, as hilarious as they sound, are used for making almond (or any other nut/hemp) milk at home. There’s a certain amount of straining involved in the process. I know this because I am 100% geek when it comes to nutrition.Between the geekdom and becoming a Mum, life has certainly changed. Good days or bad days are determined by the ratio of fun to whining in our house. And I get excited by the small stuff: accident free days at nursery, masterpieces of lopsided art and successful family dinners.The family dinner thing is huge for me because there’s nothing more depressing than cooking something delicious only to have it picked at or rejected. Ok, there are more depressing things (prejudice, war, tofu …) but you know what I mean. Making something healthy that four different people like can be tricky sometimes. So I have some “sure thing” recipes up my sleeve for when neither my patience nor pride can handle a negative review.I mentioned last week that keeping dinner time fun has been essential for us. It’s the same for most people, so if you are trying to introduce something new, that usually means picking your moment well. If your kids are down in the dumps, or if your spouse is grumpy (not that it ever happens in our house……) now is not the time to roll out the kale. Instead, give them a firm favourite and try another day.What you use as a back up will vary, but I always have these Japanese chicken meatballs in our freezer. They sound exotic but the flavours are subtle. Everyone loves them and knowing they are pretty healthy puts my mind at rest.Instead of beef, this recipe uses chicken as a base. You all know how I feel about organic animal products, so I always try to source organic ground chicken. Miles often have it, and if it’s not out on display the butcher will usually grind some organic chicken breast for you on the spot. It helps if you do a larger quantity, so I always do more than I need and freeze the rest for another day.The trouble is that organic animal products are expensive so I like to stretch this recipe by adding oats to the mix. Not only does it add bulk, but it provides some complex carbs and fibre. It would probably work just as well with breadcrumbs or cooked rice/quinoa.The Japanese flavour comes from the tamari soy sauce and the ginger. The maple syrup is marginal when you work it out per meatball, but adds just enough sweetness to round out the salty soy. You could probably skip it. If you do, let me know how it works out. I also bake these instead of frying them — it’s so simple. You can throw it all together while the kids watch an episode of Dora, and then hang out with them while it cooks. Prep time is literally 10 minutes, so you’ll also have time to set the table.I must admit, I got the idea for this recipe from Gwyneth Paltrow’s new cookbook. I did modify the seasoning and add in the oats to stretch it. She serves it with a carrot and ginger dressing which is delicious but fairly “adult.” If you introduce these meatballs as a new family dinner, I suggest pairing it with other things you know they love. Just don’t use a tomato-based pasta sauce with it (unless you change the seasoning to Italian herbs.)Whatever version you try, I hope it works for you. These are so easy for lunch boxes and picnics, so if you get the thumbs up, this is a really flexible option. Enjoy.Meatball ingredients, makes approx 301 pound organic ground chicken (preferably breast)¼ tsp coarse sea salt½ tsp freshly ground black pepper1 inch chunk fresh ginger, peeled and pressed1 tbsp low sodium tamari sauce2 tsp good-quality maple syrup½ cup oats (gluten-free if necessary, small if you want to hide them)Method:1. Preheat the oven to 375F and lightly grease a large baking sheet.2. Thoroughly mix all the ingredients in a large bowl. The mixture will be quite wet but you should be able to shape it into 1 inch balls. If it is too wet (this can happen if you froze the chicken) then just add some more oats.3. Place the balls on the baking sheet and bake for 20-25mins until completely cooked through.4. Serve with pasta, rice, quinoa, butternut squash or sweet potatoes and steamed green veg.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the U.K. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda