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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Tikki Masala

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!!

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ingredients

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

directions

  1. Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.
  2. 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.
  3. Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.
  4. Serve with rice.

*serves 4

xo

Black Bean and Sweet Potato Tacos

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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!

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ingredients

4 small sweet potatoes

black beans (540 ml can)

1 large garlic clove, minced

1/4 small onion

1/8 jalapeno

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

corn tortillas

lime (if you would like more juice on top of tacos)

1 large avocado

cream sauce

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

directions

  1. Cut sweet potatoes into big chunks and boil until tender ( about 20- 25 minutes)
  2. While sweet potatoes are boiling warm black beans on the stove.
  3. You can also make your cream sauce while you are waiting, add all ingredients to mini food processor and mix together.
  4. 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.
  5. 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!
  6. 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!

xo

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Gluten Free Oatmeal Chocolate Chip Cookies

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 🙂IMG_0832.JPGIMG_0830.JPG

ingredients

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 egg

1 tsp vanilla

1 c dark chocolate chunks (Bernard Callebaut solid bar broken into chunks)

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directions

  1. Preheat oven to 350F (convection bake- if not switch from top to bottom rack half way between cooking)
  2. 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.
  3. Roll dough into round balls and arrange on baking sheets lined with parchment paper.
  4. Bake 12-14 minutes. Transfer to cookie rack and let cool.

*I love eating these cookies frozen!

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xo

 

 

 

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