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!

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!

Veggie Wraps

Veggie Wraps

Finally, it is hot and sunny here in Portland! As such, I was in search of a recipe that didn’t require me to fire up the stovetop. This is a super quick and easy recipe – feel free to customize with your favorite vegetables. Enjoy!

Ingredients
• Rice paper wraps
• Cucumbers, sliced
• Carrots, sliced
• Cilantro, chopped
• Jicama, sliced
• Avocado, sliced
• Sprouts
• Coconut aminos

Directions
1. Take 1 rice paper sheet and hold under running water on both sides for about 5 – 10 seconds until entire sheet is saturated.
2. Lay rice paper sheet on plate, add veggies and wrap like a burrito.
3. Pour coconut aminos into a small bowl for dipping sauce.
4. Eat!

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

Beet_Cauliflower_Rice
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?

Brussels Sprouts Salad With Creamy Avocado Sauce

brussels_sprouts_salad

Ingredients
• 1 lb brussels sprouts, ends chopped off and halved
• 1/2 lb ground beef (grass-fed)
• 3 garlic cloves, minced
• 1 white onion, diced
• 2 tbsp olive oil
• sea salt to taste
• 1 cup creamy avocado sauce

Directions
1. Heat olive oil in a sauce pan over medium-high heat. Add garlic and sauté for 3 – 5 minutes, then add onion for another 3 – 5 minutes until translucent and fragrant.
2. Add ground beef to onion/garlic pan and cook until meat is no longer pink, about 10 minutes.
3. Add in brussels sprouts and stir to combine, sauteing for another 4 – 5 minutes.
4. While mixture is sauteing, make the creamy avocado sauce.
5. Season with sea salt and spoon brussels sprouts mixture into bowl, topping with creamy avocado sauce. Serve immediately and enjoy!

Garlic Ginger Teriyaki Chicken

teriyaki_chicken

Wasn’t sure how this would turn out but safe to say, this is one of my new favorite recipes. This chicken is the real deal. (: Enjoy!

Ingredients – Chicken
• 2 cloves garlic, minced
• 1 tbsp Kerrygold butter
• 1 lb chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• Sauce (see below)
• Sea salt to taste
• Sesame seeds
• Lemon juice (optional)

Ingredients – Sauce
• 1/3 cup coconut aminos
• 3 cloves garlic, minced
• 2 tbsp honey
• 2 tbsp arrowroot powder
• 3 tbsp ginger, minced
• 2 tbsp rice wine vinegar
• 1 tsp avocado oil

Directions
1. In a large sauce pan, heat butter and saute garlic until fragrant, about 3 – 5 minutes.
2. Season the chicken with a little sea salt, then add the chicken to the garlic pan and saute until the chicken is thoroughly cooked.
3. While the chicken is cooking, prepare the sauce by simply whisking all the ingredients until blended.
4. Once the chicken is cooked, pour the teriyaki sauce into the pan and mix to coat the chicken evenly.
5. Continue cooking until the sauce thickens.
6. Remove from heat, top with sesame seeds and serve immediately. I served with a side of broccoli and quinoa. Flavor broccoli with lemon juice and sea salt if you so desire. (:

Easy Sunflower Seed Pesto

nut_free_pesto

Pair this with spaghetti squash for an amazing meal. Enjoy!

Ingredients
• 1/3 cup sunflower seeds
• 2 cups basil, packed
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp fresh-squeezed lemon juice
• 1 tsp sea salt

Directions
1. Place sunflower seeds, basil and garlic in a blender and pulse until everything is chopped well.
2. Add the olive oil, lemon juice and sea salt and pulse once again until well blended.
3. Enjoy immediately or refrigerate!

Chicken Cauliflower Casserole

chicken_cauliflower_casserole

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!

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!

Barbacoa Taco Bowl With Cauliflower Rice

Barbacoa Taco Bowls With Cauliflower Rice

I was craving tacos and have been wanting to try a recipe involving cauliflower rice for some time now, so this recipe felt like the perfect storm. Turned out to be delicious too, I’m already excited to inhale the leftovers. (:

Ingredients – meat
• 1 lb beef shoulder roast (grass-fed!)
• 1/2 sweet onion, chopped
• juice from 2 limes
• 1/4 cup tomato paste
• 5 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon oregano
• 1/3 teaspoon ground cloves
• 1 cup bone broth

Ingredients – taco bowl
• chopped lettuce
• cilantro
• lime juice
• green onion
• black olives
• tomato, diced
cauliflower rice

Directions
1. Pre-heat oven to 300°F.
2. Combine onion, lime juice, tomato paste, garlic, apple cider vinegar, cumin, sea salt, oregano and cloves in a blender, blend until creamy.
3. Put beef, creamy mixture and bone broth into a 9 x 9 baking dish. Bake for about 2 1/2 hours or until meat thermometer reads around 160°F.
4. Remove beef and cut into bite-sized pieces.
5. Serve over a bed of your favorite taco ingredients! I opted for lettuce, cilantro, lime juice, green onions, black olives, tomatoes and cauliflower rice.

Veggie Medley

Screen Shot 2016-04-16 at 6.04.11 PM

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!