Sweet Potato Turkey Meatballs in Green Curry

Quick delicious meal in only 30 minutes!

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Recipe adapted from The Healthy Glow Co.

 

ingredients

meatballs:

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

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directions

  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.

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Bubble Tea

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Ingredients:

1/4 cup dried boba tapioca pearls per serving
1/3 cup water
1/2 cup maple syrup
Almond milk

Directions:

1.  Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.

2. Turn the heat to medium and cook the boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.

3. While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/3 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup maple syrup. Set aside to cool.

4. Prepare which ever type of tea or smoothie you would like for your bubble tea.

4. Finish the Boba: Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.

5. Make the Bubble Tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba.

*Very Chilled Bubble Tea: For an extra-chilly bubble tea, combine all the tea, milk, and/or juice, but not the boba in a cocktail shaker. Add a few ice cubes and shake for 20 seconds. Pour into a tall glass and add the boba.

xo erin

Coconut oil Uses

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I swear the uses of coconut oil are endless….. Here are some ways that I like to use it!

oil pulling {Add a drop of peppermint essential oil to freshen your breath at the same time!}

use as make up remover

make coconut nut butters

swap out for butter on toast

use coconut oil to make popcorn

add to your tea to soothe a sore throat

ingesting coconut oil is said to help easy your stomach

use as a base to make homemade raw chocolate

use to help with frizzy hair

use with frankincense oil for glowing skin

tin your lips {take your last bit of lipstick and mix it with some coconut oil for a lip tint}

mix it with sugar or salt with a drop of an essential oil of your choice for a body scrub

use to help body detox during a cleanse or fast

if you are prone to nose bleeds coat the

use for healthy Magic Shell ice cream {use the same recipe for raw chocolate}

puffy eyes (rub around your eyes before bed to reduce puffiness)

shaving cream {it’s quite slippery!}

smoothies {add coconut oil to increase your energy levels}

What are some of your favorite ways to use coconut oil?

xo erin

Marinated Goat and Roasted Potatoes

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One of my very good friends from work always tells me what she is making for dinner that night- her recipes always sound super delicious and every time I have eaten at her house it has been devine! She is Italian… it must be why 🙂 She shared this recipe with me and I am SO glad she did!! This will be a keeper for sure!

Ingredients:

1.5 c goat meat, cut into med sized cubes

1/4 onion, chopped

3 garlic cloves, minced

1/4 tsp oregeno

1/4 tsp fresh parsley

pinch of chili flakes

sea salt

3/4 c white wine

1 c water

3 tbsp olive oil, plus more to coat potatoes

Directions:

1. Wash your goat meat

2. In a zip lock bag add onion, garlic, oregano, parsley, chili flakes, a couple of dashes of sea salt, 1/2 c white wine and goat meat. Let it marinate over night mix turning the ingredients in the bag every once in a while.

3. When you are ready to cook, pre heat your oven to 350F.

4. Cut your potatoes into thick slices, coat in olive oil and sea salt and bake till they are crispy- about 30 minutes.

5. While the potatoes are baking, throw everything from your zip lock bag into a strainer. In a frying pan heat 3 tbsp of olive oil on high heat. Pan fry your meat till brown on the sides. Remove from burner and pour everything from your frying pan into your baking dish over top of potatoes. Top with 1/4 c of white wine and 1 c of water. Cover with tin foil and bake for 1.5 hours.

xo erin

Simple Sauerkraut

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I have been wanting to make sauerkraut FOREVER and finally did it! My friend Maria has the most beautiful kitchen and all the ingredients in her pantry are to die for! I’m like a kid in a candy shop when I see pantries like hers. Literally it would be my dream to go into the Master Chef kitchen pantry!

Ingredients:

1 head cabbage

2 carrots

1 tbsp pink Himalayan salt

1 tbsp Braggs Organic Sea Kelp Delight

Directions:

1. Remove outer leaves of cabbage and set aside. Finely chop your cabbage and grate your carrots in a food processor.

2. Add all your veggies to a large bowl and massage till cabbage is almost clear and there is lots of liquid at the bottom.

3. Place cabbage and carrots into mason jar and pack down tightly. Cover with your liquid. Place your cabbage leaves on top of of everything and screw on lid tightly.

4. Leave on your counter for 7- 10 days. Place a container under the jar because it will leak. Open your jar once a day then screw the lid back on.

Happy fermenting!

xo erin