gluten-freedairy-freehigh-proteiniron-richorgan-meat

Ancestral Albondigas

SKU: M0002

I make these meatballs with a blend of organic beef, heart, and liver, plus traditional Mexican spices like cumin and oregano. They simmer in bone broth with whatever seasonal vegetables look best at the market. The organ meats are there, but the flavor stays rich and familiar.

Postpartum Benefits:

Rebuilds blood lost during birth with heme iron and B12
Supports energy production through CoQ10 and B vitamins
Provides vitamin A in usable retinol form
Delivers zinc and selenium for immune and thyroid function
Gentle on digestion despite nutrient density

Key Ingredients:

Organic grass-fed beefBeef heart (CoQ10, B vitamins)Beef liver (iron, vitamin A, folate, B12)Traditional Mexican spices (cumin, oregano, garlic, paprika)48-hour bone broth baseSeasonal local vegetablesFresh oregano and lime

Quantity:

48-Hour Bone Broth

I roast organic grass-fed beef bones until caramelized, then simmer them for 48 hours with organic vegetables and rosemary. The apple cider vinegar pulls minerals from the bones during that long simmer. When you cool it and it gels? That's how you know it worked.

Warming Chicken Soup

I simmer organic pastured chicken thighs in a dashi made with kombu, dried mushrooms, white miso, and bone broth until the meat falls apart. Fresh ginger and roasted local mushrooms finish it off. This one is all about warmth from the inside out.

Saffron & Coconut Chicken Curry

I simmer organic pastured chicken in bone broth with caramelized onions, ginger, garlic, and garam masala I make from scratch. Saffron and cardamom steep into the coconut milk. Fresh turmeric and black pepper finish it. This is the one people ask for again.

Postpartum Meals Menu | Mothership - Frozen Meals for New Mothers