Thai Turkey Meatballs w Coconut Curry Sauce

thai_turkey_meatballs

Ingredients
• 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

Directions
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.

Enjoy!

Zucchini Soup

Inspired by a zucchini soup recipe shared from my friend, Amy. I wasn’t sure how I was going to feel about zucchini in soup form…turns out I feel great about it. This soup was the bomb!

Enjoy!

zucchini_soup

Ingredients
• 2 tbsp unsalted Kerrygold butter
• 2 tbsp avocado oil
• 1 medium sweet onion, chopped
• 4 garlic cloves, minced
• 5 medium zucchinis, chopped
• 1 cup bone broth
• 1 tbsp sea salt
• 1/4 cup collagen
• 1/8 cup hemp hearts

Directions
1. In a saucepan on medium heat, combine the butter and avocado oil. Once the butter begins to melt, stir in onion and garlic, mixing occasionally, until translucent and fragrant.
2. Add in the zucchini and cook for another 10 or so minutes. Then add the bone broth, sea salt & collagen, letting simmer for an additional 10 minutes.
3. Transfer everything into a blender and blend until smooth and creamy. I use a Blendtec and it makes the most dreamy soup known to man. (:
4. Immediately transfer to a soup bowl, top with hemp hearts and enjoy!

Garden Fresh Bowl With Ground Beef

garden_fresh_bowl

My favorite part of this recipe is that over half the ingredients came fresh from the garden. Enjoy!

Ingredients
• 1/2 lb grass-fed ground beef
• 3 tbsp Kerrygold butter
• 1 sweet onion, chopped
• 4 garlic, minced
• 1 zucchini, chopped
• 1 large eggplant, chopped
• 6 medium-sized tomatoes, chopped
• 1 tbsp sea salt
• 1 tbsp cinnamon
• 1 tbsp fennel
• 1 tbsp thyme
• handful of fresh basil, chopped

Directions
1. In a pan, saute ground beef, cooking for 7 – 10 minutes or until meat is cooked.
2. Meanwhile, in another pan, melt butter, then add onion and garlic, cooking for 3 – 4 minutes or until fragrant.
3. Add in the veggies, ground beef and spices to the onion/garlic pan. Mix thoroughly and simmer until the zucchini and eggplant can be pierced with a fork, about 12-15 minutes.
4. Transfer to a bowl, top with fresh basil and serve immediately!

Tomato Basil Chicken With Garlic Butter Sauce

Tomato Basil Chicken With Garlic Butter Sauce

Garlic…basil…butter…it’s hard to go wrong with these three ingredients. (: Enjoy!

Ingredients
• 1 lb chicken breast
• 4 tbsp butter
• 1 cup tomato sauce (This if my favorite brand – no sugar added!)
• 4 garlic cloves, minced
• Sea salt

Directions
1. Melt butter on stovetop, then add garlic. Saute for 4 – 5 minutes until garlic is fragrant and golden brown.
2. Add chicken, season with sea salt and cook for several minutes on both sides. Make sure the chicken is cooked thoroughly through the middle. No pink on the inside!
3. Cover chicken with tomato sauce and cook for 4 – 5 additional minutes.
4. Remove from heat, top with fresh basil and serve immediately!

What is your favorite chicken recipe?

Spaghetti Squash With Spinach + Bacon

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It’s hard to go wrong when the meal includes bacon. Enjoy!

Ingredients
• 1 spaghetti squash
• 4 strips bacon (this brand is sugar-free – from Whole Foods!)
• 2 tbsp Kerrygold butter
• 4 cloves garlic, minced
• 1 leek, chopped
• 4 cups fresh spinach
• sea salt to taste
sauerkraut dressing

Directions
1. Bake spaghetti squash, scrape out the “spaghetti” part and set aside.
2. Cook bacon according to directions, then remove from pan and set aside.
3. In the same bacon pan, melt the butter, then add garlic and saute for about 2 – 3 minutes. Then add the leek and saute for another 4 – 5 minutes.
3. Add the spinach to the same pan and continue to saute until spinach has cooked down, about 5 minutes.
4. Add in the spaghetti squash and crumbled bacon, toss until combined.
5. Remove from heat and season with the dressing and sea salt to taste.
6. Serve immediately!

Spring Roll Bowl With Garlic Lime Sauce

spring_roll_bowl

One of my new favorites! So delicious and fairly easy to make. Enjoy!

Ingredients (sauce)
• 5 cloves garlic
• 1/8 cup fresh ginger
• 2 tbsp rice vinegar
• 1/3 cup coconut aminos
• 1/4 cup avocado oil
• 3 limes, juiced

Ingredients (bowl)
• 1 lb chicken thigh
• 4 oz rice noodles
• 1/2 cup yellow onion, chopped
• 1 bell pepper, chopped
• 2 tbsp Kerrygold butter
• 1 cup fresh basil, chopped
• 1 cup fresh mint, chopped
• 1 cup fresh cilantro, chopped
• 1 avocado

Directions
1. Place all sauce ingredients in a blender and pulse until ingredients are well-blended. Set aside.
2. In a sauce pan, cook chicken until done. Chop into bite-sized pieces, then set aside.
3. Cook rice noodles according to directions, then set aside.
4. Sauté onion and pepper in the butter for about 10 minutes or until onions become translucent. Mix in the chopped herbs, noodles and chicken until blended. Top with sauce and garnish with freshly sliced avocado.
5. Serve immediately and enjoy!

Roasted Garlic Parmesan Butternut Squash

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This was my first attempt baking with butternut squash and I’m quite pleased with this recipe! Not only is it super easy but also tastes delicious. Enjoy!

Ingredients
• 2 tbsp Kerrygold butter (unsalted)
• 3 garlic cloves, minced
• 1 lb butternut squash, peeled & cut into cubes
• 1/8 cup parmesan cheese, grated (I use very little as I’m avoiding dairy as much as possible, so add as much as you’d like to taste)
• Sea salt + pepper to taste

Directions
1. Pre-heat oven to 400F
2. Peel & chop butternut squash
3. In a large bowl, combine squash, butter (melted), garlic, sea salt & pepper. Toss to coat.
4. Transfer to an ungreased baking sheet. Bake for 40 minutes, stirring about 1/2 way through.
5. Squash will be done when it’s tender. Remove from oven, transfer to serving bowl, sprinkle parmesan cheese on top and serve hot.

What’s your favorite butternut squash recipe?

Veggie Stir Fry

Lo Mein
Ingredients
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup white onion, chopped
• 2 cups mushrooms, sliced
• 1 carrot, chopped
• 1 bell pepper (any color)
• 1 cup fresh green beans
• 4 cups fresh spinach 
• 8 oz rice noodles
• Sea salt + fresh ground pepper to taste

Sauce Ingredients
• 4 tbsp coconut aminos
• 2 tsp sesame oil
• 1 tsp ground ginger

Directions
1. Bring a large pot of water to a boil and cook noodles according to package directions. Drain and set aside.
2. In a large skillet or wok, sauté the garlic and onion until fragrant, then add mushrooms, carrot and bell pepper. Stir frequently.
3. As the veggies cook, whisk together the sauce ingredients (coconut aminos, sesame oil and ground ginger). Set aside. (If you like spicy, you can add 1 – 2 tsp hot sauce to the mix, but I avoid spicy food like it’s my job!)
4. Add the green beans and spinach to the veggies cooking in the wok. Cook until the spinach has wilted, stirring frequently. This should take about 4 – 5 minutes.
5. To the wok, stir in the noodles and sauce, tossing gently to combine with the veggies. The noodles can get sticky, so I’ve found that using 2 utensils is easiest. (:
6. Serve immediately. Enjoy!