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.





Tikki Masala

my  friend was coming over for lunch and I didn’t have much time to fix something so I threw this in a pot and I was pleasently surprised by how delicious it was!! well I guess I used 2 pots to make some garlic rice- yum my favorite! A family that I ate with on my mission would make this garlic rice that I died over every time! They make it a lot in brazil…so I guess it’s not Indian to go with this dish but you can add garlic to about anything right? The recipe for this delicious garlic rice will be coming soon!!




1.5 tbsp olive oil

1 garlic clove, minced

1/4 onion, chopped finely

1 can chickpeas (540 ml)

1 can diced tomatoes (540 ml)

1/8 tsp cayenne

1 tsp salt

1/2  tsp pepper

1 tsp corn starch

1 cup coconut milk

1 tsp turmeric

1 tbsp garam masala

2 tsp paprika

2 tsp cumin

1 tsp ginger

2 tsp coriander

2 c spinach


  1. Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.
  2. Add spices, chickpeas, coconut milk, diced tomatoes to the pot.  Mix cornstartch with a little bit of water before adding to the pot so it mixes well.
  3. Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.
  4. Serve with rice.

*serves 4


{ everything but the kitchen sink } PIZZA


I needed to use up all of the ingredients in my fridge and this is what came of it- a wanna be BBQ chicken pizza! Also, I was out of sweet potatoes…AH the torture! So instead, I used candy cane beets for the crust! I was worried it would have a strange flavor but it was actually delicious!


grilled chicken breast

red onion

artichoke hearts


orange and yellow peppers


mozzarella cheese

kalamata olives


1 c crushed tomatoes

1 tsp chulula sauce

1 tsp oregano

1 tsp fresh basil

1 clove garlic, minced


1. Make your crust. (I used beets instead of sweet potatoes)

2. While the crust is cooking, grill your chicken and chop your veggies.

3.  In a small sauce pan bring the ingredients for the sauce to a boil and then let it simmer to bring out the flavor.

4. Once the crust is beginning to brown remove from the oven, spread sauce on the crust, grate however mush cheese you would like, and top with your toppings. I didn’t measure amounts, so you can add however much or little you would like! I topped my pizza high!

5. Place back into the oven for about 8- 10 minutes. Remove from oven. Add a couple of kalamata olives on top, slice and serve!

xo erin

Erin’s Dairy Free Cottage Cheese

photo 1-16

I made up a Whole 30/ dairy free cottage cheese replacement {for cooking!} that was so tasty if I do say so myself 🙂 Like to be honest I wouldn’t eat this with a bowl of fruit…. But it is perfect for cooking! Don’t expect it to have the same flavour as cottage cheese.. But it will give your dish that similar texture!

Ingredients: 2 c chopped cauliflower 1/4 c coconut cream 3 tbsp of nutritional yeast Directions: 1. Take your cauliflower head and pulse it in the food processor until it is in small chunks- you don’t want them to be too tiny.  (You can use left over cauliflower for cauliflower rice, stir fry’s- whatever you would like!) 2. Mix together chopped cauliflower, coconut cream and nutritional yeast. 3. Add cottage cheese to your dish that calls for cottage cheese- I wouldn’t recommend adding this to any baking- I think that would be nasty! It tastes great in Lasagna! xo erin