Thai Turkey Meatballs w Coconut Curry Sauce


• 1 lb ground turkey
• 1 zucchini, finely grated
• 1/2 yellow onion, chopped
• 4 garlic cloves, minced
• 1/8 cup cilantro, chopped
• juice of 1 lime
• 1 tbsp cumin
• 1 tbsp garlic powder
• 4 tbsp collagen powder
• 1 tbsp sea salt to taste
• 4 tbsp red chili paste
• 1 can full fat coconut milk
• 1 cup bone broth
• 2 tbsp butter or ghee
• 1/2 cup green onions chopped

1. In a large bowl, mix together the turkey, zucchini, onion, garlic, cilantro, lime juice cumin, garlic powder, collagen and sea salt until well blended.
2. Form meatballs into 1 1/2 inch balls and set aside
3. In a large pan, heat chili paste, coconut milk, bone broth and butter/ghee over medium high heat.
4. Add meatballs to pan and simmer until meat is thoroughly cooked, about 25 minutes. With about 5 minutes left, add in the green onions.
5. Serve hot over rice, quinoa, sorghum, spaghetti squash, cauliflower rice, etc.


Coconut Hazelnut Fat Bombs


My first time making fat bombs and I must admit, it takes some serious self control to not inhale these in one sitting. This is an easily customizable recipe, feel free to swap out any nuts / nut butters you might like better. Enjoy!

• 1/2 cup hazelnut butter
• 1/8 cup dark chocolate, chopped
• 1/4 cup pecans, chopped
• 1/8 cup unsweetened coconut flakes
• 1/8 cup coconut oil
• 2 tbsp ground flax
• 2 tbsp honey
• 4 tbsp collagen powder (make sure to get the kind in the green, not red container!)

1. In a bowl, combine all ingredients and mix well.
2. Spoon mixture into ice cube mold.
3. Freeze for 4 – 5 hours.
4. Pop out of ice cube mold and store in an airtight container in the freezer.