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.
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
- Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.
- 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.
- Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.
- Serve with rice.
I don’t often put amounts in the ingredients list of pizza toppings because I feel like it’s a personal preference. Myself, I don’t like a lot of cheese, but some people like tons of cheese! So you can decide for yourself:)
1/3 c balsamic vinegar
- Make your Sweet Potato Crust.
- While the crust is cooking make your balsamic reduction. Add your balsamic vinegar to a small sauce pan. Bring to a boil then reduce to low and let it cook till reduced to about half of the amount. Stir frequently and watch so it doesn’t burn. It will be a very sticky substance when its done.
- Remove the crust from the oven, spread fig jam over crust, top with grated cheese, slices of prosciutto and place it back in the oven until the cheese is melted (about 5-8 minutes)
- Finally, top with balsamic reduction and fresh basil.
*can also top with spinach!
Eggs from the Farmer’s Market are SO much better than regular store bought eggs….just sayin….
I like to cook my fried eggs with a runny yolk so I can dip my mushrooms into it! Is anyone else into that?
What is your favorite way to eat your eggs?
I tried this “glory” sauce at the Calgary Farmers Market about a year ago and have wanted to recreate it ever since…so I finally did! All the these flavors go so well together….nom nom!
4 candy cane beets
3 tbsp. chives, chopped
2 c steamed broccoli
handful toasted almonds
3 carrot, shaved
2 tbsp. red onion
1 medium head of cauliflower, rinsed
2 garlic cloves
1 tbsp olive oil
Himalayan salt & pepper to taste
2 tbsp olive oil
1 tbsp tahini
1 tsp coconut aminos
2 tsp apple cider vinegar
1 garlic clove, minced
1.Pre- heat your oven to 400F. Drizzle olive oil over your beats, wrap in tinfoil and bake for about 1 hour and 20 minutes or until beets are tender. Place almond in the oven to toast them about 8 minutes before the beets are done- watch them so they don’t burn.
2. Wash your cauliflower, remove the core and let the cauliflower dry completely. Cut into smaller chunks and place in food processor. It may not all fit in at once, and you do NOT want to over process it or it will get mushy. I pulsed couple florets of cauliflower until it was small with the texture of rice then transferred it to a bowl and repeated with remaining cauliflower.
2. Sauté olive oil & mince garlic in a medium frying pan. Raise the heat to med- high and add the cauliflower rice. Cover and cook approx. 5- 6 minutes, stirring frequently until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and place in med bowl.
3. Steam your broccoli till tender, shave your carrots, chop your chives & red onions.
4. In a mini chopper mix all sauce ingredients till smooth.
5. Add all of your ingredients to a bowl and drizzle with the sauce!