Thai Turkey Meatballs w Coconut Curry Sauce

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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!

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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!

Blueberry Coconut Bars

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What can I say, I was craving something sweet and anything involving coconut and/or blueberry sounded like a great option. Turns out, it was. Enjoy!

Ingredients
• 2 eggs
• 2 tbsp butter (melted/at room temp.)
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted/at room temp.)
• 1 tbsp vanilla extract
• 1 cup unsweetened coconut flakes
• 1 cup rolled oats
• 3 tbsp collagen
• 2 tbsp coconut flour
• 3/4 cup blueberries

Directions
1. Preheat the oven to 350°F.
2. Lightly grease 9″ x 9″ pan with coconut oil spray and/or butter.
3. In a large bowl, beat eggs, then add butter, maple syrup, coconut oil & vanilla extract.
4. Once the wet ingredients are thoroughly mixed, stir in coconut flakes, oats, collagen & coconut flour, then gently fold in the blueberries.
5. Evenly distribute in pan and bake for about 35 minutes, or until top becomes golden brown.
6. Allow to cool, cut into squares and enjoy!

Garden Fresh Bowl With Ground Beef

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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!

Thai Coconut Curry Bowl

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This recipe is the result of a Thai food craving. While I love peanuts, they are currently on my black list and I also can’t handle spicy food so I got creative with this recipe. Pretty happy with how it turned out. Enjoy!

Ingredients
• 1 lb ground turkey
• 1 tsp curry powder
• 1 tsp ground basil
• 1 tsp garlic powder
• 1 tsp fresh ginger
• Sea salt to taste
• 4 garlic cloves
• 1 sweet onion
• 1 green bell pepper
• 3 tbsp unsalted butter
• Juice from 1 lime
• 6 tbsp Thai chili paste (I chose the most mild version…feel free to pick your poison (: )
• 1 14 oz can full fat coconut milk
• 1/8 cup green onions, chopped

Directions
1. Heat a large pan on the stovetop, add ground turkey and spices. Cook until turkey is no longer pink. Set aside.
2. In a blender, place onion, garlic, bell pepper and ginger. Pulse until chopped into small pieces. (I use a BlendTec and it’s a slice of heaven on earth.)
3. In the same large pan, melt the butter and saute the onion/garlic/pepper/ginger mixture until onions are translucent, about 5 – 6 minutes.
4. Add curry paste, lime juice and coconut milk. Reduce heat and simmer for 10 – 12 minutes or until the sauce begins to thicken.
5. Add ground turkey and stir until turkey is completely mixed into the sauce.
6. Cook for another 5 minutes, top with fresh green onion and serve immediately over rice or quinoa.

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?

Beet Cauliflower Rice

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Here’s a variation on regular cauliflower rice. Delicious and a beautiful color to boot. Enjoy!

Ingredients
• 1 small cauliflower
• 1/2 cup beets, cooked & chopped into small pieces
• 2 tbsp Kerrygold butter
• 3 tbsp nutrition yeast
• 1/2 yellow onion, chopped
• 1/2 cup bone broth
• sea salt to taste

Directions
1. Chop cauliflower head into small pieces, wash, rinse and pulse in blender until cauliflower is similar in size to pieces of rice.
2. Heat butter on stovetop in a large pan. Add onion and saute until fragrant and translucent, about 3 – 4 minutes.
3. Add cauliflower rice, bone broth and nutrition yeast. Cook on low for about 5 minutes or until bone broth is absorbed.
4. Fold beets into cauliflower mixture and cook for another 3 – 4 minutes.
5. Season with sea salt and serve warm.

What’s your favorite cauliflower rice variation?

Empanada Bowl

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I was really hoping to use yuca in this recipe, but after two stores and no luck, I defaulted to sweet potatoes. Luckily, this dish still turned out to taste amazing. Enjoy!

Ingredients
• 3 sweet potatoes, peeled
• 1 tbsp avocado oil
• 1 tbsp butter
• 1 lb grass-fed ground beef
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled & chopped
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 1/3 tbsp cumin
• 1/3 tbsp cinnamon
• 1/4 tbsp chili powder

Directions
1. Boil sweet potatoes for about 20 minutes or until easily pierced with a fork.
2. While sweet potatoes are boiling, heat the avocado oil and butter in a large pan, then saute the carrots and onion for about 7 – 10 minutes. Make sure the onions don’t burn!
3. Add the ground beef to the carrot/onion mixture and cook until meat is no longer pink. While the meat is cooking, add in all the spices.
4. Once the sweet potatoes are done (fork test!), drain potatoes, chop into bite-sized pieces and mix gently into carrot/onion/beef pan.
5. Serve immediately & enjoy!

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!

Cauliflower Rice Stir Fry

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This is a great veggie-centric stir fry using cauliflower rice instead of regular rice or pasta. Eggs aren’t in my diet at the moment, but if you’re an egg eater, they would be a delicious addition to this recipe as well. (:

Enjoy!

Ingredients
• 2 tbsp Kerrygold butter
• 1 carrot, chopped
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 1 cup peas
• 1 cup fresh green beans, chopped
• 1 cup sausage, chopped (This is one great sausage option. Basically, try to pick one sans sugar, hormones, antibiotics, etc.)
• 2 cups cauliflower rice (made from ~1 head cauliflower)
• 4 – 5 tbsp coconut aminos
• 3 – 4 tbsp sesame oil
• 2 tbsp sesame seeds
• sea salt to taste

Directions
1. Heat butter in a large skillet over medium heat until melted. Add onions and saute until fragrant, about 2 – 3 minutes Then add garlic and saute another 2 – 3 minutes.
2. Add sausage to onion/garlic mixture, saute another 3 – 4 minutes.
3. At this point, dump in the remaining ingredients, except for the sesame seeds. Mix thoroughly to make sure the coconut aminos and sesame oil are evenly distributed.
4. Simmer for about 5 minutes, remove from heat, top with sesame seeds and enjoy immediately!

Honey Sesame Lime Chicken

Honey Sesame Lime Chicken

It seems I’ve been on a chicken kick these past few weeks and man oh man, this is another drool-worthy recipe. (: I’m not sure if I like this chicken or the garlic ginger chicken better, but they both left me wanting more. Much much more. Enjoy!

Ingredients
• 1 lb chicken
• 1/4 cup honey 
• 1/8 cup coconut aminos
• 3 garlic cloves, minced
• 3 tbsp fresh lime juice
• 2 tbsp rice vinegar
• 2 tbsp arrowroot powder
• 1 tbsp sesame seeds

Directions
1. Pre-heat oven to 375 F
2. Combine all ingredients, minus the chicken, in a small sauce pan.
3. Bring to a boil, then let simmer for 4 – 5 minutes or until sauce begins to thicken.
4. Place the chicken in a glass bake dish and pour the sauce over the meat, making sure the sauce is spread evenly across all surfaces.
5. Bake the chicken for about 45 minutes.
6. Remove chicken from the oven and let sit for about 10 minutes. The sauce will thicken during this time.

Tonight I served with a side of rice, but feel free to serve with quinoa, veggies, etc. If you’re making rice/quinoa, I suggest boiling the rice/quinoa in bone broth rather than water and add 1 tbsp Kerrygold butter per 1 cup rice/quinoa.

Chicken Cauliflower Casserole

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Ingredients
• 1 sweet onion, chopped
• 1/8 cup Kerrygold butter (unsalted)
• 1 lb ground chicken (or your meat of choice)
• 1 head of cauliflower, chopped
• 1 bunch broccolini, chopped
• 2 cups quinoa
• 2 cups bone broth
• 1 can coconut milk, full fat
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• sea salt to taste

Directions
1. Pre-heat oven to 350°F.
2. Melt butter in a pan and sauté onions until fragrant and translucent, about 10 minutes.
3. In the same pan, add the ground chicken and cook until golden brown.
4. While the chicken is cooking, put the cauliflower and broccolini in a steamer and cook for about 20 minutes.
5. Also while the chicken is cooking, begin prepping the quinoa: boil 2 cups of bone broth with 2 cups of quinoa and cook until quinoa absorbs all of the broth.
6. Combine chicken/onion mixture, veggies, quinoa, coconut milk and spices into casserole dish and bake in oven for about 30-35 minutes or until the top of the casserole is golden brown.
7. Serve immediately and enjoy!

Savory Breakfast

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There have been a few questions about what my breakfasts look like so here we go! 😀

I don’t eat gluten/dairy/eggs/soy/sugar (aside from the occasional burger/ice cream situation, oops but not) so I usually end up w some delicious veggie/meat combo.

This morning I sautéed spinach, delicata squash, sausage & sweet potatoes in Kerrygold butter! Top w a little fresh lemon juice/sea salt & bon appetit!

Cauliflower Rice

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Over the years I’ve heard a lot of chatter about cauliflower rice but had yet to try it…until last night! Wasn’t quite sure what to expect – I’m somewhat skeptical about the “pretend one type of food is another type of food” recipes, but the cauliflower rice actually turned out to be quite tasty and also much easier to make than I had expected.

Bon appetite! 

Ingredients
• 1 head cauliflower (I recommend from Whole Foods or a farmers market! Choose organic!)
• 1/4 cup Kerrygold unsalted butter
• Sea salt to taste

Directions
1. Cut the cauliflower head into florets, getting rid of the leaves and core. Wash florets and let dry completely.
2. Add florets to blender or food processor. I found it easiest to separate the florets into thirds and pulse until they are chopped into a rice-like texture. If the cauliflower turns into a mushy, watery state, you’ve gone too far! 
3. In a large saucepan, melt the butter over medium heat, then add the cauliflower rice. Cook for about 7 – 10 minutes or until it begins to get tender and turn a golden-brown color.
4. Season to taste, serve & enjoy!

What’s your favorite cauliflower recipe?

Veggie Medley

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I made this recipe for lunch last week and even after day five of the same thing, is was still quite tasty!

I must admit, this is one of the easier recipes. It basically entails: buying a bunch of veggies, chopping a bunch of veggies, sautéing a bunch of veggies, seasoning a bunch of veggies and consuming a bunch of veggies. Yep. That’s basically it.

Ingredients
• 1 bunch rainbow chard
• 1/2 lb package sausage
• 1 sweet onion, chopped
• 5 garlic cloves, minced
• 3 sweet potatoes
• 1/4 cup Kerrygold butter
• spices (I used garlic powder, sea salt, onion powder & cinnamon)

Directions
1. Chop all the ingredients into bite-sized pieces.
2. Begin melting 1/2 the butter in a sauce pan. First add garlic until it becomes fragrant, then add onion, cooking until it begins to appear transparent.
3. Add in the sausage, cook until done. Set aside in large tupperware.
4. In the same saucepan, add a little butter and cook sweet potatoes until done, about 30 minutes. Add to large tupperware.
5. In the same sauce pan, add a little butter and sauté the chard, about 10 minutes. After chard is done, add all the ingredients back in and sauté for about 10 more minutes.
6. Season to taste and serve immediately! Or do what I did and eat it for the next 5 days straight.

Enjoy!