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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Plantain Taco Shells

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Plantain Taco adapted from Whole New Mom blog

Ingredients:

3 ripe plantains

1/2 c avocado oil

1.5 tsp hot sauce

1 tsp garlic salt

1/2 tsp onion salt

1/2 lime, juiced

Directions:

1. Pre heat oven to 300F

2. Combine all ingredients in your food processor or blender until smooth.

3. On parchment lined baking sheet pour plantain mixture, spread it out with a spoon or spatula to what ever size shells you would like- I like to make smaller sized shells (around the size of my hand) It should be about 1/4 of an inch thick.

4. Bake for about 25 minutes- until they are firm but flexible. Remove from oven and let the shells slightly cool.

5. Hang shells from the oven rack and cook for another 10-12 minutes. It may need longer but you want to watch them very closely so they do not burn!! This will help the taco shells have a bit more form and crisp up a bit.

6. Remove shells from oven and open them up a bit so as they cool they will keep their open shape- this will make them easier to fill.

xo erin

Creole Spiced Sausage & Red Beans

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Ingredients:

1 tbsp olive oil

1/2 c chopped onions

1/4 c chopped celery

1/4 cup chopped bell peppers

1.5 Spolumbo sausage

1/2 tbsp minced garlic

1 c chicken stock

2.5 c water

1/2 tbsp hot sauce

1 tsp creole seasoning

1 c red beans (canned)

salt and pepper to taste

Cooked rice to serve with beans

Creole Seasoning (makes 20 Tbsp- 1 1/4 C)

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons paprika

3 tablespoons salt

Directions:

  1. In a large pot heat, olive oil over med heat.
  2. Add chopped onions, celery and bell peppers and cook until they behin to caramelize and tenderize.
  3. Next add in sausage. Cook until browned
  4. Add in minced garlic and cook for 2 minutes, make sure it doesn’t burn.
  5. Turn heat up to med high and add chicken stock, water, hot sauce and creole seasoning then stir in red beans.
  6. Season with salt and pepper to taste.
  7. Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2-2.5 hours until beans are tender and liquid is thickened.
  8. Check flavor of beans and season with salt and pepper to taste. stir and turn off heat.
  9. Let cool for 15 mins and allow beans to continue to thicken.
  10. Serve with rice.

xo erin