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.
2 candy cane beets, peeled and very thinly sliced
big spoonful of mandarin oranges
1 Tbsp pistachios, chopped
2 Tbsp herbed goat cheese
1.5 tbsp olive oil
1/2 tsp agave nectar
1/2 tsp sea salt
1/4 tsp black pepper
2 tsp lime juice
2 tsp apple cider vinegar
1. In a med sized bowl mix together beets, olive oil, agave nectar, sea salt, black pepper, lime juice and apple cider vinegar. Let it merinade for a couple of hours to take the bitterness out of the beets.
2. When you are ready to serve, top with mandarin oranges,pistachios and herbed goat cheese.
I made this salad for my family….but after trying it I packed it up, put it in the fridge and ate the whole thing myself till it was gone! Thanks My New Roots!
3 cups cooked garbanzo beans (a.k.a. chickpeas) (about 2 cans)
1 red & yellow bell pepper
½ large jicima root
1 cup chopped spinach
½ cup cilantro
(You can use what ever veggies you would like! Try to use veggies that will soak up some of the dressing. Get your greens in there- any greens would be good! )
1 large, ripe mango
¼ cup freshly squeezed lime juice
2 large green onions, with tops
3 Tbsp. extra virgin olive oil
½ tsp. sea salt
½ chipotle pepper in adobo sauce (substitute ¼ tsp. ground chipotle or use your favorite chili spice)
1. Peel mango and place in a blender with all other dressing ingredients. Blend on high until uniform and creamy. It will look like a smoothie. Season to taste.
2. In a large bowl, pour dressing over garbanzo beans and let sit while you prepare the rest of the salad filling. ( I didn’t use all of the dressing. You could also add more veggies to soak up the dressing)
3. As you chop up the vegetables for the salad, add them as you go and stir to get an idea on how much more you need. Stop when the salad is well-dressed but not super gloppy.
4. Serve with sliced avocado and lime wedges on the side. Garnish with more cilantro, sprouts, pumpkin seeds, or whatever you have on hand.
To make it a complete meal: Serve this salad on top of coconut rice or quinoa.
3 parsnips, spiralized
1/3 c frozen peas
1 heaping spoonful of tahini
1 tsp honey
1/2 tsp red pepper flakes
1 tbsp sesame oil
1 tbsp tamari
1/2 tsp lime juice
2.5 tbsp almond milk
1/4 tsp minced ginger
1 garlic clove, minced
- In a small sauce pan add all of the ingredients and heat on low heat till it is all combined. Add your almond milk to make your sauce creamy. If you would like it creamier, add more milk.
- In another pan with a bit of water, add parsnip noodles and cook on medium till they are soft. Don’t cook too long or they will get soggy.
- Warm peas on the oven in a small pot. Drain water.
- Add noodles to sauce pan and stir till noodles are completely covered.
- Serve warm. Top noodles with peas and black sesame seeds.
I made this up as I went so there are a lot of pinches in this recipe…but it turned out just how I wanted it!!
1 C raw salmon, chopped into cubes
1/3 c avocado, cut into cubes
1 tbsp red onion, finely chopped
1 tbsp soy sauce
1 pinch red pepper flakes
1 tsp lime juice
1 tsp agave
pinch of fresh ginger, chopped
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chicken stock
pinch of basil
pinch of dill
pinch of seasoning salt
pinch of lemon pepper
1 tsp fresh parsley
* use coconut aminos to make it paleo
1. Mix everything (except for the avocado) into a bowl and let it sit for a couple of hours. The longer the better- I like to let mine sit over night.
2. When you are ready to eat, add your avocado!