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

Cherry Ice cream

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It might be tricky to make this now because cherries aren’t in season….. but if you are able to get your hands on some:) Or you might just have to wait till next season!

Using this dairy free vanilla ice cream as your base, cut up cherries into halves or quarters and mix them into your churned ice cream before placing it in the freezer to harden.

** Note: the ice cream doesn’t harden completely!

xo erin

Dairy Free Vanilla Bean Ice Cream

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Ingredients:

1 avocado (4.5 oz)
1⁄2 plantain (2.5 oz)
34 oz coconut milk
2.5 cups agave
1/2 c vanilla
2 vanilla beans
Directions:
1. Make base by combining avocado, plantain, coconut milk & agave in food processor
2. Stir in vanilla beans and extract and whisk vigorously to break up beans. Process.
in
For the easiest Ice Cream Sandwiches….
Fill a Dixie cup with your slightly melted ice cream, place in the freezer over night. When you are ready for dessert- remove the Dixie cups from the freezer peel away the Dixie cup and cut your frozen chunk of ice cream into thick slices! I use Udi’s Salted caramel cashew cookies (not healthy) but delicious!
xo erin
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Pancetta & Porcini Mushrooms Pasta

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I went to my friends house for dinner this summer and had the most DELICIOUS pasta! I am not usually a huge pasta fan…but those Italians sure know how to cook it! I tried the sauce on penne pasta and a Paleo version with parsnip noodles!

Ingredients:

3 tbsp. olive oil

1/2 c pancetta, cut into small strips

porcini mushrooms

1/2 onion, finely chopped

red pepper chilli flakes

1/2 c white wine

1 c water

1 small zucchini, shredded

6-7 zucchini flowers, cut into small pieces

1/4 c cream (coconut milk)

3.5 c cooked penne

4 parsnips

*the exact amounts are not critical

Directions:

  1. In a frying pan fry your pancetta and onion in olive oil. Sauté till onions are transparent then add mushrooms and cook for a couple of minutes.
  2.  Add white wine, red pepper chilli flakes, zucchini & water. When it comes to a boil reduce heat and let it simmer for 45 minutes.
  3. Add the zucchini flowers and cream at the end once you start cooking your pasta noodles. If you are using penne- follow the directions on the box. If you are making parsnip noodles, spiralize into noodles. Add noodles to a frying pan with a bit of water and cook on med heat till soft- about 6 minutes. Don’t cook for too long or they will get mushy.
  4. Serve sauce over noodles. Add fresh parsley for garnish.

xo erin