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)
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
- preheat oven to 375F
- in a large bowl, mix together all ingredients for the meatballs (except for olive oil)
- 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.
- Brown meatballs for 4-5 minutes (they don’t need to be fully cooked.) Remove from heat. Set meatballs aside.
- In a separate mixing bowl, mix coconut milk, curry paste, lime juice, and salt and pepper. Set aside.
- 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.
- 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.
- Serve on a bed of rice or spinach.
I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!
Peanut butter banana fudge oatmeal
1/2 c oats
1 overripe banana, mashed
1- 2 tbsp peanut butter
1 c cashew milk (or water)
1/2 tsp vanilla extract
1 tbsp cocoa powder
pinch of salt
- bring milk to a boil, add oats and reduce to medium heat.
- mash up banana, add to oats and stir.
- add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
- top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!
Apple pie oatmeal
1/2 c oats
1 apple, cut into cubes
1/2 tsp vanilla
pinch of sea salt
1.5 tsp cinnamon
1/2 tsp honey (or maple syrup for vegan option)
1 cup of water or dairy free milk
- bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
- While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
- When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.
1 tbsp olive oil
1/2 c chopped onions
1/4 c chopped celery
1/4 cup chopped bell peppers
1.5 Spolumbo sausage
1/2 tbsp minced garlic
1 c chicken stock
2.5 c water
1/2 tbsp hot sauce
1 tsp creole seasoning
1 c red beans (canned)
salt and pepper to taste
Cooked rice to serve with beans
Creole Seasoning (makes 20 Tbsp- 1 1/4 C)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
- In a large pot heat, olive oil over med heat.
- Add chopped onions, celery and bell peppers and cook until they behin to caramelize and tenderize.
- Next add in sausage. Cook until browned
- Add in minced garlic and cook for 2 minutes, make sure it doesn’t burn.
- Turn heat up to med high and add chicken stock, water, hot sauce and creole seasoning then stir in red beans.
- Season with salt and pepper to taste.
- Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2-2.5 hours until beans are tender and liquid is thickened.
- Check flavor of beans and season with salt and pepper to taste. stir and turn off heat.
- Let cool for 15 mins and allow beans to continue to thicken.
- Serve with rice.
1 cup cornstarch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
4 Tbsp. butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
cocounut cooking spray
1. Preheat oven to 400 F. Prepare two baking sheets by lining them with parchment paper and a light coating of cooking spray.
2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.
3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits.
4. Bake for 15, or until the bottoms are golden brown. Serve warm with butter or jam.
*The biscuits are not super puffy. They also store well in the freezer.
Recipe from Domestifluff.