Sweet Potato Turkey Meatballs in Green Curry

Quick delicious meal in only 30 minutes!


Recipe adapted from The Healthy Glow Co.




1 pound ground chicken

1/4 c old fashioned oats, gluten free

1/4 c coconut flour

1 small sweet potato, grated

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp turmeric

1/2 tsp cumin

1/4 tsp salt

1/8 tsp pepper

1 tbsp olive oil ( add more for frying)


curry sauce:

1 tbsp olive oil

1 (15 ounce can) coconut milk

1 small red onion, sliced

1 red bell pepper, sliced

1.5 zucchini, cut into cubes

1.5 c cauliflower

1.5 c snow peas

3 tbsp green curry paste

3.5 tbsp lime juice (1.5 limes)

salt to taste



  1. preheat oven to 375F
  2. in a large bowl, mix together all ingredients for the meatballs (except for olive oil)
  3. Heat a large, oven safe skillet over medium heat and add olive oil to the pan. Make balls, 1 inch in size with your hands. It works best of your hands are slightly moist with water. Place in skillet. Repeat.
  4. Brown meatballs for 4-5 minutes (they don’t need to be fully cooked.) Remove from heat. Set meatballs aside.
  5. In a separate mixing bowl, mix coconut milk, curry paste, lime juice, and salt and pepper. Set aside.
  6. Heat olive oil in the same skilled you used for the meatballs. Add red onion, red pepper and snow peas. Saute veggies for 2 mins. Add coconut curry sauce to the pan. Bring to a boil.
  7. Add browned meatballs to the skillet so they are sitting in the curry mixture. Place in the oven and bake at 375F for 15 minutes.
  8. Serve on a bed of rice or spinach.

serves 6.





Avocado Appi




Balsamic vinegar

lemon juice

pink Himalayan sea salt


1. Slice your avocado. Drizzle with balsamic vinegar, lemon juice and sprinkle with sea salt.

* it tastes better if you let it sit a while to marinate..but if you are like me I am usually too impatient:)

xo erin


photo 5


It has been so long since I have had a girls night, and it was much needed!! We started at Market Collective, got some macarons from By Ollia, then to Una for pizza, walked around Mount Royal to look at the beautiful homes, got some froyo from Tuti Fruiti then went hot tubbing!

The pizza’s we got from Una:

4-maggi { provolone picante, friulano, fior di latte mozzarella, pecoriono romano, finished with truffle oil  + local urban honey}

Sausage { spicy Italian sausage, caciocavallo cheese, grana padano, fresh basil, san marzano tomato sauce}

Chef’s special { eggplant puree, fennel sausage,trecce, semi- dried tomatoes }

…I thought the Chef’s special would be my favorite but I actually liked the 4-maggi the best and I don’t normally love cheese pizza.

xo erin

Noodles with Tahini Saute Sauce + Peas

photo (45)


3 parsnips, spiralized

1/3 c frozen peas


1 heaping spoonful of tahini

1 tsp honey

1/2 tsp red pepper flakes

1 tbsp sesame oil

1 tbsp tamari

1/2 tsp lime juice

2.5 tbsp almond milk

1/4 tsp minced ginger

1 garlic clove, minced


  1. In a small sauce pan add all of the ingredients and heat on low heat till it is all combined. Add your almond milk to make your sauce creamy. If you would like it creamier, add more milk.
  2. In another pan with a bit of water, add parsnip noodles and cook on medium till they are soft. Don’t cook too long or they will get soggy.
  3. Warm peas on the oven in a small pot. Drain water.
  4. Add noodles to sauce pan and stir till noodles are completely covered.
  5. Serve warm. Top noodles with peas and black sesame seeds.

xo erin

Hasselback Sweet Potato


This looks a little bit like Christmas huh? And tastes like Christmas because everything to do with Christmas is great!….And I could say it’s feeling like Christmas today because I have some BIG news coming!!


sweet potato

olive oil

sea salt

ground black pepper


  1. Pre- heat your oven to 350F. Scrub your potatoes.
  2. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, not all the way through the potato. The slices should stay connected at the bottom.
  3. Drizzle with olive oil, add sea salt & pepper.
  4. Bake for 40 minutes or until sweet potato is soft.

xo erin