Better Than Your Momma's Meatloaf
Avocado oil for sautéing and greasing pan
1 large yellow onion finely diced
1 cup button mushrooms diced
½ cup chopped celery finely diced
½ cup chopped red pepper finely diced
4 cloves crushed garlic
1 pound of organic ground turkey
2 tablespoons organic Worcestershire
2 tablespoons dried oregano
1 tablespoon chili powder
1 teaspoon each turmeric, cumin, and cayenne
2 organic cage free eggs
2 tablespoons coconut flour
½ cup fresh parsley
2 teaspoons of sea salt
Freshly cracked pepper
2 tablespoons organic unsweetened ketchup
2 tablespoons naturally sweetened barbeque sauce (gluten free)
4 slices organic uncured turkey bacon (pan fried)
Preheat oven to 350 degrees F. Grease loaf pan with avocado oil. Then heat one tablespoon avocado oil in sauté pan and cook onions and mushrooms until lightly browned. Next combine
the turkey, mushroom and onion mixture, along with the rest of the ingredients in a large mixing bowl. Mix well with hands until everything is fully incorporated. Take loaf pan and fill with meatloaf mixture making sure it is firmly packed. Bake for 50 minutes, take out your meat loaf and top with organic unsweetened ketchup and BBQ mixture and cook for an additional 10 minutes. Top with bacon and place under broiler for 2 minutes. Let rest for 10 minutes before serving. Enjoy!
Superfood Stir Fry
(Paleo or Vegan friendly)
4 chicken breasts roasted and chopped
2 yellow onions, sliced
2 large carrots, sliced
4 peppers 2 red 2 yellow, sliced
6 portobello mushrooms, sliced
4 tablespoons finely chopped ginger
2 green zucchinis, sliced
2 cups peapods
2 bunches of scallions, sliced
5 garlic cloves crushed
1 head of broccoli, chopped
2 cups baby kale
½ teaspoon chili flakes
¼ cup gluten free hoisin sauce
1 tablespoon liquid aminos or to taste
Few dashes rice wine vinegar
1 teaspoon chili paste (optional)
1 tablespoon green hot sauce (optional)
1 tablespoon honey or 1 teaspoon organic stevia
4 tablespoons fresh basil
4 tablespoons chopped cilantro
Avocado oil for sautéing
Kelp Noodles (optional)
First season your chicken breasts with sea salt, pepper, paprika, ginger, garlic and onion powder. Then bake breasts at 450 for 18 minutes. Next, starting with the onions sauté each vegetable in a large skillet with a tablespoon of avocado oil, season each vegetable with sea salt and pepper. Sauté until cooked and slightly browned, then transfer to a large pot that is off the heat. Once all vegetables are cooked added to your pot, place on a medium heat and add chili flake, hoisin, liquid aminos, vinegar, chili paste, hot sauce, and stevia. Stir until sauce is incorporated fully. Lastly add fresh herbs and serve. This dish is delicious without noodles! However kelp noodles with garlic and olive oil take it to a whole other level! This recipe is a must try! Enjoy!
2 pounds cauliflower florets, riced
2 organic eggs, beaten
½ cup organic parmesan (finely shredded)
3 tablespoons coconut flour
1 tablespoon chia seeds
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon each garlic powder and chili flakes
Pinch of sea salt
Toppings I like:
Organic no sugar added pizza sauce
Organic fresh mozzarella or goat cheese
Preheat your oven to 400F.
To make the cauliflower rice, pulse of raw cauliflower florets in a food processor, until a rice-like texture is reached. Fill a large pot with ½ cup of water and bring to a boil. Add the cauliflower and cook for 8-10 minutes. Drain into a fine-mesh strainer. Then using a clean dish towel add
cauliflower and squeeze any excess water out by ringing out the towel. In a large bowl, mix together all ingredients until everything is combined and forms into ball.(Use your hands) Press your dough out onto a baking sheet lined with parchment paper. Don’t skip the parchment paper! Keep the dough about ⅓” thick and make the edges a little higher for the crust effect.
Bake for 20 minutes at 400F. Then lower the oven to 300 and bake for additional 45 minutes. The crust should be golden brown and crispy when finished.
Now is the time to add all your favorite pizza toppings: sauce, cheese, lean meats, and veggies!!! Go crazy!
Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is melted and bubbly. Slice and serve immediately! Enjoy!
Sweet Potato Bun Turkey Burger
1¼ pounds organic ground turkey or chicken (90% lean/10% fat)
2 tablespoons Dijon mustard
2 tablespoons Organic Worcestershire sauce (free from processed sugar)
½ sweet onion, finely diced
4 cloves garlic, crushed
2 teaspoons sea salt
1 teaspoon chili flakes
1 teaspoon cracked pepper
1 whole organic egg
4 teaspoons avocado oil
2 extra large sweet potatoes (Sliced into 1 inch thick rounds)
2 tablespoons coconut oil, melted
Sea salt and cracked pepper
Red onion, sliced
Organic large tomatoes, sliced
Dark leafy green (Kale, spinach, arugula), sliced
Organic unsweetened ketchup
Organic yellow mustard
Sliced dill pickles or jalapeños
First preheat oven to 400F.
Rub each potato with coconut oil salt and pepper. Then bake on a raised rack atop a cookie sheet for 50-60 minutes, until fully cooked but not mushy! Next, in a large glass bowl mix together turkey, mustard, Worcestershire, onion, garlic, egg, pepper, chili flakes, and sea salt until fully incorporated. Then portion out your mixture into 8 small patties. In a large skillet heat 2 teaspoons of avocado oil on medium high. Add 4 patties at a time cooking about 4 minutes each side until turkey is fully cooked, then repeat. It is important to only flip once so burgers stay intact and juicy.
First take one sliced sweet potato top with ketchup, mustard, and pickle of choice. Then top with
burger patty. Next layer lettuce, tomato, onion and one more slice of sweet potato! Now do your very best to get every layer in one big bite! Enjoy! This recipe is great for meal prepping. Store your patties and sweet potatoes in separate containers. To reheat, wrap whole burger in foil and cook at 425F for 15 minutes, add your toppings and dinner is ready!
Spaghetti Squash and Balls
2 lbs. organic ground turkey
1 large yellow onion, finely diced
4 large Portobello mushroom caps, finely diced
5 garlic gloves, crushed
½ cup fresh parsley, finely chopped
¼ cup fresh basil, finely chopped
1 heaping tablespoon Dijon mustard
2 tablespoon Worcestershire sauce
2 extra large organic eggs
1 ½ teaspoons sea salt
3 tablespoons Italian seasoning
2 teaspoons chili flakes (optional)
5 tablespoons organic coconut flour
2 tablespoons coconut oil (for sautéing)
Preheat oven to 375F and line a cookie sheet with aluminum foil for easy clean up.
First, heat a large sauté pan with coconut oil, once hot add onions and sauté for about 6-7 minutes. Then add mushrooms and cook for an additional 5 minutes, season with a pinch of sea salt and allow cooling off the heat. In a separate bowl combine turkey, and the rest of the ingredients. Combine using hands or a large spoon. Then add your onion and mushroom mixture to the bowl and combine until ingredients are evenly distributed. Next using a tablespoon, spoon large spoonful’s of the turkey mixture onto a cookie sheet 1-2 inches apart. (About 24 meatballs) Then take each spoonful and roll into a perfect round meatballs. This step makes shaping meatballs quick and easy! Bake in the preheated oven until no longer pink in the center and outside is browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165F.
Baked Spaghetti Squash
Makes 5-6 servings
2 spaghetti squashes (about 4 pounds each)
1 tablespoon avocado oil
Preheat oven to 400F and line a baking sheet with aluminum foil for easy clean up.
Cut each squash in half lengthwise, leave seeds intact, and drizzle lightly with avocado oil. Bake in preheated oven for 40 minutes, until squash is tender. Using a spoon, scoop out seeds, now that they will easily come out. Then using a fork scrape the inside of the squash till it resembles stringy
spaghetti. Portion off the squash and serve with your favorite organic marinara and your homemade turkey meatballs! Enjoy!
You can also use your spaghetti squash as your serving vessel just like a bowl. It is a fun and interactive dining experience for your guests!
Vegan Veggie Burgers
3 cups cooked organic quinoa (3/4 cups dry)
1 15oz can of organic black beans, rinsed drained
1 large sweet potato, peeled, cooked, and mashed
1 small red pepper, finely diced
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon paprika
2 teaspoons dried oregano
½ teaspoon freshly cracked pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
2 tablespoons jalapenos, finely chopped (optional)
3 tablespoons fresh parsley, finely chopped
3 tablespoons green onions, chopped
¼ cup organic coconut flour
Organic coconut oil (for pan frying)
In a large bowl combine every ingredient, using a fork mix until incorporated. Next, form burger patties about 3 inches in diameter. Then heat a large skillet with one-tablespoon of coconut oil on medium high heat. Once oil is hot add 3-4 burgers at a time. Fry burgers for about 4 minutes on each side. Once a nice sear is reached on veggie burgers, remove from pan. Repeat cooking process for the remaining burgers. Finally, top burgers with your favorite healthy burger toppings. I like to top my veggie burgers with organic unsweetened ketchup, organic yellow mustard,lettuce, dill pickles, onions and tomatoes! Enjoy!