Earlier this week, I didn’t know what to make for dinner. I had ground turkey in the freezer and a spaghetti squash in the fridge. Then I remembered that my friend posted Jessica Alba’s Turkey Meatballs on Facebook. It looked good and seemed simple enough to make. So with just one alteration, we had Gluten-FreeTurkey Meatballs for dinner! Yay! (And this recipe made so much I had leftovers for lunch. Yummy!)
2 pounds lean ground turkey
1 cup almond meal
1/4 cup finely chopped carrots
1/4 cup finely chopped zucchini
1/4 cup finely chopped onion
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
3/4 cup low-sodium chicken broth
In a large bowl, mix turkey, almond meal, carrots, zucchini, onion, eggs, Italian seasoning, and salt. Form into 1-inch balls.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
Add 1/2 cup of chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed.
Add the remaining 1/4 cup of broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
I love pistachios! And if it’s used to “crust” something, I’m game! It’s Lent for us Catholics and so Fish Fridays are here until Easter. The original recipe used halibut but I had cod on hand so the recipe is now called Pistachio-Crusted Cod. But you can use any kind of flaky fish such as tilapia or salmon.
Low-carb, light and gluten-free. It’s such an easy dish to make for lunch or dinner. It has dijon mustard so it’s got “bite” that goes straight up your nostrils like Mater did when he ate the “avocado ice cream” (or wasabi) in Disney’s Cars 2. Lol. 🙂
2 Tbsp. Dijon mustard
1 tsp. finely grated lemon peel
1 dash sea salt
Ground black pepper (to taste; optional)
Four 4-oz. raw cod fillets (or halibut, tilapia, salmon, etc.)
¼ cup raw, unsalted pistachios, finely chopped
1 Tbsp. corn meal or almond meal
1 Tbsp. finely chopped parsley
Preheat oven to 400° F.
Combine mustard, lemon peel, salt, and pepper in a small bowl.
Pat the fish fillets dry with a paper towel and lay in an over-safe baking dish.
Spread mustard mixture evenly on the top side of each fillet. Set aside.
Combine pistachios, corn/almond meal and parsley in a medium bowl.
Press pistachio mixture evenly into top side of each fillet.
Bake for 8 to 10 minutes, or until halibut flakes easily when tested with a fork.
Serve with grilled vegetables and brown rice. Delicious!
What?! Zucchini Brownies? It doesn’t sound appetizing but I can tell you that it is very good. It’s moist, rich, super dark, not too sweet, and yes, guilt-free (gluten-free, no refined sugar, no butter or oil, nut-free, and wheat-free). My 9-year old daughter loves them. My 4-year old son won’t try anything with the word “zucchini” it in no matter how chocolatey it is. If you’re lucky, it’s a great way to get veggies in your child or husband’s diet. 🙂 Perfect for dessert or a snack.
The recipe is from cookingalamel.com but I made my own changes because I want it EXTRA DARK!
1 cup almond meal
1/2 cup Peet’s unsweetened cocoa powder
1/2 tsp. sea salt
1/2 tsp. baking soda
1/4 cup coconut sugar
1/4 cup plain Fage Greek yogurt
1 T vanilla extract
1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
2-3 zucchini squash, shredded
One (1) 3.5 oz. of 85% or higher dark chocolate bar, roughly chopped
Optional: 3/4 cup chopped walnuts or pecans
Preheat oven to 350˚F. Grease or line an 8″x 8″ pan with parchment paper.
In a small bowl, stir together the almond meal, cocoa, salt, baking soda, and coconut sugar.
In a large mixing bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth.
Slowly add the dry ingredients until fully incorporated.
Fold in the shredded zucchini, chocolate pieces, and nuts.
Pour into a greased 8×8 baking dish.
Bake for 30-35 minutes until toothpick comes out clean. Let cool before cutting.
Fresh out of the oven, these Chewy Chocolate Pecan Cookies could almost pass for brownie edges. Almost. Store them in the refrigerator for about a week. You can heat them up a bit in a toaster oven later. I love dunking these in a glass of cold coconut milk!
2 cups of blanched almond flour (lighter) or almond meal (darker)
2 T cocoa powder
1/4 teaspoon of sea salt
1/4 teaspoon of baking soda
1/2 cup of pecans or walnuts (raw or roasted)
4 tablespoons of unsalted butter, ghee, or coconut oil
1/2 cup of coconut nectar or agave nectar
2 teaspoons of vanilla extract
course salt for sprinkling on each cookie (optional)
1 tsp of ground cinnamon (optional)
Preheat your oven to 325°F.
Mix all the dry ingredients together in a bowl.
Add in the wet ingredients.
Prepare baking sheets with parchment paper or a non-stick mat.
Place small balls of cookie dough about an inch apart on the cookie sheet. Press them down with a fork like you would for peanut butter cookies.
My kids LOVE Chicken Parmesan but I hate making it because it’s so time consuming and fatty when you have to fry it oil. Then I found this easy Baked Garlic Parmesan Chicken on Allrecipes.com. I made some alterations to make it low-carb and gluten-free, and let me tell you, it turned out delicious! Simple to make, great flavor, and still has that great crunch! This has become a family favorite in our weekly dinner rotation. The kids, of course, have it with pasta and spaghetti sauce, but I really enjoy it by itself with some steamed spinach or grilled zucchini.
6 skinless, boneless chicken breast halves
2 Tbsp of olive oil
1 clove garlic, minced
1 cup of almond meal
1/3 cup of grated Parmesan cheese
1 tsp of dried basil leaves
1/4 tsp ground black pepper
Preheat oven to 350˚ F. Grease a 9×13 inch baking dish.
In a pie plate, mix the olive oil and garlic.
In another pie plate, mix the almond meal, Parmesan cheese, basil, and pepper.
Dip each chicken breast in the oil mixture, then in the almond meal mixture.
Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Need a super-duper-chocolate fix? Try these Dark Chocolate Chip Chocolate Cupcakes on for size! They’re rich and sweet just by themselves, but my kids wanted ice cream with it so I scooped out the center and placed a little scoop of Vanilla Ice Cream. Caps-Lock-O-M-G! Now that’s a guilt-free, gluten-free dessert enough to push you over the edge!
1/2 cup almond flour or almond meal
1/4 cup unsweetened cocoa powder
1/4 tsp of salt
1/4 tsp of baking soda
2 eggs (room temperature)
1 cup of coconut palm nectar or agave nectar
1 tbsp of vanilla
1 bar of 70+% dark chocolate, rough chopped
Preheat oven at 350˚F. Line muffin pan with 12 paper cups.
Mix dry ingredients in a large bowl.
In another bowl, whisk the wet ingredients.
Combine the wet and dry ingredients.
Stir in the chocolate chips.
Put 1/4 cup of batter into each muffin cup.
Bake for 18-22 minutes and let cool.
Serve warm. (If you need to reheat, microwave for about 7-10 seconds per cupcake.)
Another reader-inspired recipe (thanks to sisters Heidy and Sonja), they used my Flaxseed Focaccia Bread recipe and adapted it to make different types of breads (adding pesto and garlic for a more savory bread or adding bananas and cinnamon for a sweeter alternative). I played around too to make Cinnamon Vanilla Flax Seed Bread, which is a delicious treat toasted and smeared with butter when you wake up with a sweet tooth in the morning. Feel free to be creative as well and add your own twist to this amazing bread base!
2 cups of flaxseed meal
2 tbsp of almond meal or almond flour
1 tbsp of baking powder
1 tsp of salt
2 tsp of Stevia powder – I use Trader Joe’s brand.
1/4 cup of agave nectar
1-2 tsp of vanilla extract
1-2 tbsp of cinnamon
5 beaten eggs
1/2 cup of water
1/3 cup of olive oil
Beat the eggs then throw the rest of the ingredients in with it.
Let it sit for a couple minutes to thicken.
Pour it onto a flat jelly-roll pan lined with parchment paper.
Bake at 350˚F for 15-20 minutes or until it springs back to the touch.
Cut into sizable squares. Store in an air-tight container in the refrigerator.