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.
If you know me…you know I LOVE me some tacos! The saddest part was that my avocados were nowhere near ripe….but I wanted these tacos so bad I couldn’t wait! Although avocado does makes everything better…am I right?! SO make sure you have some ripe avocados 🙂 Happy Taco Tuesday!
4 small sweet potatoes
black beans (540 ml can)
1 large garlic clove, minced
1/4 small onion
2 tsp cumin
1/2 tsp smoked paprika
sea salt and pepper to taste
1/4 red cabbage thinly sliced
2 carrots shaved with vegetable peeler
1/3 c cilantro
lime (if you would like more juice on top of tacos)
1 large avocado
1/4 coconut cream
juice from 1/2 lime
1 tsp coriander
1 tsp parsley flakes
1 large garlic clove, minced
sea salt and pepper to taste
- Cut sweet potatoes into big chunks and boil until tender ( about 20- 25 minutes)
- While sweet potatoes are boiling warm black beans on the stove.
- You can also make your cream sauce while you are waiting, add all ingredients to mini food processor and mix together.
- When sweet potatoes are done, mash with a potato masher. Add garlic, onion, cumin, jalapeño, smoked paprika and salt and pepper. Once combined, mix in black beans.
- Wrap corn tortillas in paper towel and warm in the microwave for 30 seconds…you may need to add more time depending on how many tortillas you have!
- Add sweet potato mixture to taco shells and top with cabbage, carrots, avocado, cream sauce, avocado and lime juice
*This made a lot, so you can have left overs for lunches during the week!
I’m on a cookie kick! But trying to avoid sugar as much as possible because it makes me feel really sick. The struggle is trying not to eat 12 cookies in one day…..self control seems to be a problem over here! The first time I made these I used Buckwheat flour…but I didn’t have any around this time SO I improvised and used my dry Vitamix blender and made steel cut oats into flour and they still turned okay great! Give them a try! Let me know what you think 🙂
2 c steel cut oat flour (done in my Vitamix)
3/4 c gluten free oats
2 tbsp flax seed
1 tbsp chia seeds
1 tsp baking soda
1/2 tsp salt
1 c coconut sugar
1/2 c coconut oil
1/2 c unsweetened apple sauce
1 tsp vanilla
1 c dark chocolate chunks (Bernard Callebaut solid bar broken into chunks)
- Preheat oven to 350F (convection bake- if not switch from top to bottom rack half way between cooking)
- Stir flour, oats, flaxseeds, baking soda and salt in a medium sized bowl. Beat coconut sugar, applesauce, and coconut oil with electric mixer in a medium sized bowl. Beat in egg and vanilla. Beat in flour mixture until just combined. Stir in chocolate chunks.
- Roll dough into round balls and arrange on baking sheets lined with parchment paper.
- Bake 12-14 minutes. Transfer to cookie rack and let cool.
*I love eating these cookies frozen!
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.