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.
1 large yellow onion
1/2 c gluten free flour
1/2 cup milk of choice (I used almond milk)
2 tbsp olive oil
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp baking powder
1/4 tsp xanthan gum
1 large ziplock bag
1 garlic cloves, minced
1/4 c homemade mayo
1/4 tsp paprika
1 tbsp horseradish
1/2 tbsp ketchup
pinch of black pepper
1/8 tsp sea salt
- Preheat oven to 350 degrees
- Cut 1/4 of inch off the top of the onion. Peel off outer skin. Turn onion upside down, roots up. (BEFORE you cut, make sure to leave at least 3/4 inch from the roots for all cuts).
- Make 4 equal cuts or quarters. Start your cut at the top (near roots)
- Cut each quarter 2 more times. A total of 12 sets of petals will be created.
- Gently spread the petals to open the bloom.
- Combine all dry ingredients in ziplock bag. Add onion and gently shake to coat.
- Take onion out of bag and shake off excess flour in a bowl.
- Pour remaining flour from ziplock into bowl; add oil and milk.
- Batter should be fairly thick. Add extra flour if batter is runny.
- Use your hands to coat all individual petals with batter.
- Place on a pan lined with parchment paper. Lightly spray entire onion with oil.
- Bake for 30 minutes, then remove the foil and bake for 5-10 minutes more or until the onion is tender and the edges are browned.
- While the onion is baking, mix all dipping sauce ingredients together.
- Bake for 18-20 minutes. Allow to cool before moving and serving.
Bloomin onion recipe from Petite Allergy Treats blog.
2 candy cane beets, peeled and very thinly sliced
big spoonful of mandarin oranges
1 Tbsp pistachios, chopped
2 Tbsp herbed goat cheese
1.5 tbsp olive oil
1/2 tsp agave nectar
1/2 tsp sea salt
1/4 tsp black pepper
2 tsp lime juice
2 tsp apple cider vinegar
1. In a med sized bowl mix together beets, olive oil, agave nectar, sea salt, black pepper, lime juice and apple cider vinegar. Let it merinade for a couple of hours to take the bitterness out of the beets.
2. When you are ready to serve, top with mandarin oranges,pistachios and herbed goat cheese.
I saw this trick on Pinterest a year ago and don’t know why I haven’t done it till now! Take your stay and poke it through your cherry and the pit will pop right out! BAM. So in honor of that….. I made this tasty parfait!
* For a vegan & paleo version use coconut cream & Nut-ola