Gluten-Free Turkey Meatballs

photo 2

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-Free Turkey Meatballs for dinner! Yay! (And this recipe made so much I had leftovers for lunch. Yummy!)

RECIPE

  • 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
  1. In a large bowl, mix turkey, almond meal, carrots, zucchini, onion, eggs, Italian seasoning, and salt. Form into 1-inch balls.
  2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
  3. Add 1/2 cup of chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed.
  4. Add the remaining 1/4 cup of broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
  5. Serve over spaghetti squash, zoodles (zucchini noodles), or a side of roasted veggies.
Advertisements

Dilled Salmon

IMG_7886

Sometimes just a piece of grilled salmon is enough. But sometimes you just want a little bite to spice things up. This Dilled Salmon adds that “umph” you need when you’re tired of plain old fish for dinner.

RECIPE

  • 2 T plain Greek yogurt
  • 1/2 tsp dill weed, fresh
  • 1/8 tsp black pepper
  • 1-1/2 tsp dijon mustard
  • 1-1/2 tsp white rice vinegar
  • 1/2 T green onion, chopped
  • 4 ounces salmon
  • 1/2 teaspoon EVOO

Preheat grill or broiler. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion. Brush salmon with olive oil and grill. Top salmon with dill sauce and serve with roasted vegetables and brown rice. It’s a perfect gluten-free, low-carb dinner.

Salmon with Dill Sauce

salmon_dill

Here’s a tasty fish dish for lunch or dinner: Salmon with Dill Sauce. This low-carb, gluten-free meal is part of my clean eating challenge to each better and healthier by avoiding processed foods and hidden sugars that are found in many prepackaged sauces. This dish is simple to make and you can serve it with a side of veggies or brown rice.

RECIPE

  • 2 T plain Greek yogurt
  • 1/2 tsp dill weed, fresh (preferred, but dried is fine)
  • 1/8 tsp black pepper
  • 1-1/2 tsp dijon mustard
  • 1-1/2 tsp white rice vinegar
  • 1/2 T green onion, chopped
  • 4 ounces salmon
  • 1/2 tsp of extra virgin olive oil
  1. Preheat grill or broiler.
  2. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion.
  3. Brush salmon with olive oil and grill. Serve salmon topped with dill sauce.

Eggplant Pesto

eggplant_caviarI love eggplant! I especially love roasted eggplant… on pasta… with feta cheese! I don’t know why. I just love the smoky taste mixed with the zesty feta. This low-carb, gluten-free, vegan recipe for Eggplant Pesto is easy – as long as you have a grill ready to roast your eggplant. If not, then baking it in the oven will do.

RECIPE

  • 1 large globe eggplant or 2-3 long Asian eggplants
  • Finely chopped 1-2 shallots or 1/2 small red onion
  • 2-3 tbsp of balsamic or red wine vinegar
  • 1 clove garlic, chopped
  • 1/4 cup finely chopped fresh basil, parsley, cilantro, or whatever herbs you like.
  • 1-2 tbsp of olive oil
  • salt & pepper
  1. GRILLING: Place eggplant directly on the grill. (Do not oil or salt and pepper). Rotate it occasionally until all the sides are charred and it softens. This takes about 25-30 minutes. OVEN: Preheat at 375˚ F. Pierce the eggplant with a fork in a couple of places then place eggplant on a cookie sheet (Do not oil or salt and pepper). Rotate after 10-15 minutes then cook for another 10-15 minutes until it’s soft and mushy. Let the outside char so that peeling will be easy. Remove from the grill and let cool completely before peeling. If the eggplant seem really watery — the larger ones tend to give off more liquid — let them drain in a colander for 10 to 15 minutes.
  2. In a bowl, put the shallots/red onion and pour the vinegar over it and let it sit. Then add the chopped garlic.
  3. Peel the eggplant. Place it in a larger bowl and sprinkle it with salt and pepper to taste. Mash it all together with a fork.
  4. Add half of the shallots/red onion and garlic to the eggplant.
  5. Mix in the herbs and a drizzle with olive oil. Mix and then taste.
  6. Serve over brown rice pasta and sprinkle feta cheese on top for lunch or dinner. Or you can also serve this as a dip with gluten-free crackers. Makes for a delicious guilt-free snack or appetizer.

Oven Baked Prawns

butterprawnsI saw this recipe for Oven Baked Prawns on a Facebook post that went viral and HAD. TO. TRY. IT! Looked so simple to make and, of course, I had to add my own spin on it. This dish is great as an appetizer at parties when your guests don’t mind getting their hands dirty or as a dinner entree.

RECIPE

  • 1 stick of butter
  • 1 lemon sliced thinly
  • 1 lb. of prawns or shrimp (shelled or not shelled, whichever you prefer)
  • 1 tsp of dried Italian spices (basil, oregano, thyme, garlic, etc.)
  • salt & pepper
  • Optional: sliced zucchini or asparagus spears
  1. Preheat oven at 350˚F.
  2. Melt the butter in a microwave-safe glass pan (about 1-2 minutes in the microwave.)
  3. Layer the lemon slices over the butter.
  4. Place the prawns over the lemon slices.
  5. Sprinkle the Italian spices, salt & pepper over the prawns.
  6. Top with veggies.
  7. Cover with foil.
  8. Bake for 15-20 minutes.
  9. Remove foil and bake for another 5-10 minutes. (You may have to move the veggies around to make sure all the prawns are cooked.)
  10. Dig in!

Cauliflower Pizza Crust

cauliflowerpizzaDoesn’t this Cauliflower Pizza Crust look like a REAL pizza crust?! I finally found a recipe for this gluten-free, wheat-free, low carb crust that doesn’t turn out soggy and is actually a decent guilt-free substitute for pizza crust. This is based from a recipe from GoSuperSisters.com. The trick is getting ALL THE EXCESS WATER OUT! And it’s best to make this a personal-sized pizza vs. a regular family-sized pizza because then the center will be soggy. I couldn’t bake it longer without burning the edges. And look at those edges! Yup… there is a little crunch with this crust!

RECIPE

Crust:

  • 2 cups of rough chopped cauliflower
  • 1 egg white
  • 1 tbs coconut or oat flour
  • 1 T Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp of dry Italian herbs or seasoning
  • Pepper (optional)

Toppings

  • 2 T tomato sauce or sugar-free pizza sauce
  • 2 T Parmesan cheese
  • 1/8 cup of shredded mozzarella
  • Your choice of toppings
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Place cauliflower in a food processor (or in a blender with a bit of water) and process until “riced.”
  3. Put the riced cauliflower in a microwave safe bowl and heat in the microwave for 4-5 minutes or until soft.
  4. Once cauliflower has completely cooled (a couple hours?), pour the cauliflower “dough” in a clean kitchen towel or cheese cloth and squeeze the excess water out. I’m talking SQUEEZE! There is a lot of water in cauliflower and when you think you’ve squeezed it all out, SQUEEZE some more! You’ll be thankful you did.
  5. Place cauliflower back into a bowl and add your egg white, flour, cheese, garlic, salt, seasoning and pepper. Mix well and form into a ball.
  6. Place the dough on your lined baking sheet and flatten into a round circle with your hands. Place in oven for 15 minutes, then remove and carefully flip (I used another lined baking sheet on top to support the crust and make sure it didn’t fall apart).
  7. Put it back into oven for 5-10 minutes or until golden brown (more if you want).
  8. Once your crust is done, top it with sauce, cheese and any other toppings.
  9. Place it back into the oven for 5-10 minutes or until cheese is golden.
  10. Buon Apetit!

Slow Cooker Balsamic Chicken and Sausage

Balsamic_ChixFeeling kind of lazy to make dinner one day. So I went on fastpaleo.com and found this recipe for Slow Cooker Balsamic Chicken and Sausage. I adjusted it a little because there was just so much liquid in the end, it was like soup. Anyway, the dish was a hit for the whole family! This gluten-free and low-carb meal was so flavorful from the spices.

RECIPE

  • 4-6 chicken breasts, skinless & boneless
  • 6 fresh Italian sausages
  • 2 tsp. olive oil
  • 1 onion, thinly sliced
  • 4-6 cloves garlic, chopped
  • 2 tsp. salt
  • 1-1/2 tsp Italian seasoning
  • 1-1/2 tsp garlic powder
  • 1 – 14.5 oz cans of diced or plum tomatoes
  • 1 – 15 oz can of tomato sauce
  • 1 cup water or stock
  • 1/2 cup balsamic vinegar
  1. Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil.
  2. Add the first round of seasonings directly onto the chicken (1 teaspoon of each: Italian seasoning, garlic powder and salt). Don’t mix, just leave it on top. During the slow cooking process, it seasons the chicken directly for perfect flavor.
  3. Lay the sausage on top of the seasoned chicken.
  4. Layer the thinly sliced onion and chopped garlic next. Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot.
  5. Top with a second round of seasonings, use the remaining portions. Again, don’t mix this up.
  6. Cover and set the slow cooker to high for five hours.

I served it with a side of brown rice pasta and steamed asparagus to keep it guilt-free. The next day, for left overs, I topped the chicken on a bed of greens to make a delicious salad. Yummy!

Balsa_Chix2