THAI TURKEY MEATBALLS WITH PEANUT SAUCE

4 Feb

  
Now this is just what you need to get you through the rainy day we are having☔️💦 This recipe is full of flavour and very paleo friendly (you can sub cashew butter for peanut butter). I used almond flour instead of breadcrumbs for the meatballs and light coconut milk instead of the regular version for the sauce. So if you’re a health nut like me, then this is right up your alley! This pairs well with rice (regular or cauliflower rice), potatoes, plantains..you name it!

  
Recipe:
For meatballs

1 lb lean ground turkey

1 tbsp thai fish sauce

1/2 cup chopped red onions

1 tbsp garlic powder

1 cup chopped spinach (plus extra for topping)

1 cup almond flour/meal

1 cage free egg

1 tbsp green curry paste 
For Sauce:

1 can light coconut milk

1 tbsp virgin olive oil

1 tbsp green curry paste

2 tbsp organic peanut butter (or cashew butter)

Salt and pepper to taste

1/4 tsp paprika

1 tsp light brown sugar (optional)

1 tsp cornstarch + 2 tbsp water
Preheat oven to 375°F and line a baking sheet with parchment paper.

Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 30 minutes and when ready, set aside and make your sauce. 

Heat olive oil in a saucepan, then add curry paste and cook for a couple minutes on medium high heat. Add remaining sauce ingredients, then stir and cook on medium low for 5 minutes with the top covered. 

Add the meatballs to the sauce and toss until the meatballs are fully coated. Garnish with spinach or herb of choice. 

Serve with side of choice. 

CHEWY CHOCOLATE CHIP WALNUT COOKIES

1 Feb

  
These were hands down the best chocolate chip cookies I have ever made and had! They were chewy on the inside with the perfect crunch on the edges and the texture was just right! These were made with light spelt flour and contain less sugar than store bought cookies, while retaining its yummy flavor. I also added walnuts for extra crunch, and protein of course ;) I also have a paleo version on here for those of you who would prefer that option. 

Recipe: yields 16 cookies

Wet Ingredients

1/2 cup unsalted butter (or coconut oil)

1/2 cup raw cane sugar
1/4 cup light brown sugar

1 cage free egg

1 tsp pure bourbon vanilla (or regular)

Dry Ingredients

1 1/2 cups light spelt flour

1/2 tsp baking soda

1/4 tsp sea salt

2/3 cup semi sweet chocolate chips

2/3 cup crushed walnuts

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

Place butter and sugar in the bowl of an electric mixer and cream together until smooth, then add egg and vanilla and mix again, but do not over mix. Add in flour, baking soda and sea salt and mix until you get a solid dough, then add in chocolate chips and walnuts and mix until your cookie dough is mouldable.

Using a cookie scoop, place dough on the baking sheets and transfer to the pre-heated oven. Bake for 11-13 minutes (make sure you do not over bake or the cookies will become hard or burn). 

When ready, transfer cookies to a cooling rack and let them cool for 20 minutes. They may appear soft an under baked but they are fine. They will harden up a little after they have slightly cooked.

Enjoy!  

SPICY CHIPOTLE SWEET POTATOES WITH MUSSELS AND SHRIMP

29 Jan

  
Sweet potatoes are a great and healthy staple to have in your pantry because you can do so much with it. It meshes well with sweet and/or savoury flavours and its also good for you. I’ve been on a spicy kick lately and this recipe hit the spot🔥 

Recipe:

1 large sweet potato (chopped)

2 tbsp Mrs. Dash southwest chipotle seasoning 

Salt and pepper to taste

1/4 cup homemade mayo

1 tsp balsamic vinegar (optional)

2 cloves garlic (diced)

Half a red onion (chopped)

1 large bell pepper (chopped)

2 large carrots (chopped)

1 small scotch bonnet pepper (chopped)

A handful of grape tomatoes (sliced)

1 pound raw shrimp (peeled)

1 pound mussels (unflavoured)

1/2 cup shredded cheddar cheese

Italian herb seasoning (for topping)

Olive oil for potatoes and sautéing 
Preheat oven to 400°F and line a baking sheet with parchment paper. Place chopped sweet potatoes. Add salt and pepper and drizzle with olive oil. Bake for 20 minutes. 

Coat shrimp and mussels with the chipotle seasoning, balsamic vinegar, salt, pepper and mayonnaise. Place a skillet over medium heat and add 1 tbsp olive oil, then add onions, garlic, peppers, tomatoes and carrots and let it simmer for a few seconds. Add shrimp and mussels, then cover the skillet and let it simmer for about 3-4 minutes (you don’t want to overcook the shrimp).

When ready, remove from heat and set aside. Place cooked sweet potatoes in a serving bowl, then top with the shrimp and mussel mixture. Stir slightly to form a medley, then top with grated cheese and Italian herb seasoning.

Serve when ready. This serves 2

DOUBLE CHOCOLATE CHIP AND GREEK YOGURT MUFFINS

25 Jan

  
Good morning! The weekend is over and we all know how Monday’s can be a bit of a drag, but with these yummy muffins, Monday’s can be quite enjoyable. These muffins are healthier than your store bought muffins because they are high in protein, low in sugar, and contains non-fat plain Greek yogurt. Plus, they are fluffy, moist and delicious, so you can’t go wrong. Enjoy these with a cup of tea or coffee.

Recipe: yields 12 muffins

Dry Ingredients

1 ½ cups light spelt flour

2 tsp baking powder

½ tsp sea salt

½ cup raw cocoa powder (unsweetened)
Wet Ingredients

½ cup pure cane sugar

1 cup non-fat plain Greek yogurt (I used Liberte)

1 tsp pure Madagascar vanilla extract (I like to be fancy)

1 large cage free egg

¾ cup unsweetened almond milk
½ cup + 2 tbsp Enjoy Life semi sweet chocolate chips
Preheat oven to 350°F and line a muffin pan with parchment paper muffin liners (I recommend using these so that the muffins won’t stick to the liners, and these peel off easily).

In a large bowl, whisk together the dry ingredients, and then whisk together the wet ingredients in a separate bowl. Add dry ingredients to wet ingredients and whisk until you get a fluffy batter. Add chocolate chips.  

Using an ice cream scoop, scoop batter into the muffin liners (one scoop per muffin liner), then sprinkle additional chocolate chips at the top of each muffin. Bake muffins in the oven for 20 minutes or until it passes the toothpick test
When ready, let the muffins cool in the muffin pan for 10 minutes, then serve and enjoy.  

PALEO POPPYSEED BAGELS

13 Jan

  

I love bagels! I love them even more when they are homemade because I know every single ingredient being used to make these beauties. These are paleo, gluten free, sugar free and contain protein. They are also soft, fluffy and delicious! Enjoy toasted with grass fed butter for breakfast or even as a sandwich (with meat of choice) for lunch! 

Recipe: Yields 6

1 1/2 cups almond flour

1/4 cup flaxseed meal

1 tbsp coconut flour

1 tsp baking soda

1/4 tsp sea salt

5 large cage free eggs

2 tbsp organic apple cider vinegar 

1 tbsp poppy seeds or sesame seeds

Recipe source : Elana’s Pantry

Grease a donut pan with coconut oil or coconut spray and dust with coconut flour, then preheat oven to 350°F.

In a food processor, pulse together all dry ingredients first (except poppy seeds), then add eggs and vinegar and pulse until smooth.

Place batter in a large ziplock bag and snip off one corner. Pipe batter into the donut pan and sprinkle the poppy seeds at the top. 

Bake bagels for 20-25 minutes, then when ready, remove bagels from the oven and let them cool in the pan for 30-45 minutes.

Serve and enjoy. 

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