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.
1 bag mini red potatoes, quartered
1 medium zucchini, cut into 1/4-in.(0.5 cm) thick diagonal slices
1 pkg freshwater shrimp (12)
1 tbsp olive oil
2 tsp garlic salt
Lemon Parsley Vinaigrette:
1/4 c olive oil
1 tbsp lemon juice
2 tsp grainy mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
- Preheat barbecue to medium-high heat. In a aluminum bbq dish pour in 3 cups cold water and add your potatoes. Cover with foil and seal edges. Place on barbecue and cook 25 to 30 minutes, until fork tender.
- While potatoes cook, make Lemon Parsley Vinaigrette by whisking together olive oil, lemon juice, mustard, salt and pepper. Stir in parsley. Set aside.
- Remove potatoes from barbecue and carefully remove foil. Drain any remaining water. Keep grill heated.
- Toss potatoes with 2 tbsp (30 mL) of vinaigrette (reserve the rest). Cover and keep potatoes warm.
- Toss shrimp with the 1 tbsp olive oil and garlic salt. Grill shrimp 2 to 3 min. per side until pink and just cooked through. Grill zucchini for 2 min. per side, or until tender-crisp and grill-marked.
- Combine potatoes, shrimp and zucchini in large bowl. Toss with reserved vinaigrette.
Adapted from Jamie Oliver’s recipe.
This was a meal I had a while back when I was doing Whole 30. Seriously guys you can make delicious meals with out compromising the flavor and keeping it super healthy!!
I found it very hard not to have ANY sweeteners… like not even refined sugar free things but I did feel amazing while I was doing Whole 30! Another tricky thing for me was portion control- you aren’t supposed to snack on Whole 30 so I had to make sure I ate enough (with out over eating) at one meal to keep me full till the next.
What I love is that I got to eat SO many veggies! I love veggies…seriously I can’t go a meal with out them! There are a few things I can’t go a meal with out- another one of them is avocado!
Find the coconut shrimp recipe here and grill what ever vegetables you would like on the side!
1 zucchini, spiralized
1 tbsp lemon juice,
1.5 tbsp pesto
handful of cherry tomatoes
5 kalamata olives
1 egg, poached
salt & pepper
1 tbsp fresh basil, minced
1. In a medium sized sauce pan with a bit of water cook your zucchini noodles on medium until they are soft, about 3-5 minutes. While your zucchini is cooking poach your egg.
2. Strain your noodles, coat in pesto. Place zucchini on your place, drizzle lemon juice on top and mix in olives, tomatoes, basil and add salt and pepper to taste. Place your poached egg on top and enjoy!
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!
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
3/4 c white wine
1 c water
3 tbsp olive oil, plus more to coat potatoes
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.