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.


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!

• 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

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.

Spring Roll Bowl With Garlic Lime Sauce


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

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!

Thai Salad

This is one of my current favorites. The majority of my ingredients come from the farmers market, Whole Foods or my garden. Get organic whenever possible! (: 

• 1 lb ground beef
• 2 tbsp olive oil
• 1 tbsp Kerrygold unsalted butter
• 1/8 cup ginger, peeled and grated
• 4 garlic cloves, minced
• 4 shallots, chopped
• 2 limes, juiced
• 1 bunch green onions, chopped
• 3/4 cup thai basil leaves, chopped
• 3/4 cup cilantro leaves, chopped
• 3/4 cup mint leaves, chopped
• 2 tbsp coconut aminos

1. Heat skillet on medium-high, cook ground beef until browned.
2. Add olive oil, butter, ginger, garlic and shallots, cook for about 5 minutes.
3. Next, add in the lime juice and green onions, cooking for 2-3 more minutes.
4. Turn heat to low and add the thai basil, cilantro, mint leaves and coconut aminos.
5. Remove from heat and serve immediately! Either serve alone or over a bed of thai rice noodles.