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.
I saw this recipe on Instagram and thought to myself, “I have to make this… RIGHT NOW! I’m having a snack attack!” This is my photo, but the picture I saw on @myhealthydish_ looked absolutely delicious. I hope I captured it as well as they did. The recipe didn’t have a name and so I figured I’d call itApple Peanut Butter Sammies (or sandwiches) because it’s kinda like a sandwich but I’m using apple slices instead of bread, so it’s gluten-free, wheat-free, low-carb and healthy. Mmmmm. It’s a perfect snacks for your little ones too!
peanut butter (or any other nut butter of your preference – almond butter, sun butter, etc.)
chopped nuts (I used pistachios but you can use almonds, peanuts, walnuts, etc. )
Slice the apple thinly.
Spread peanut butter generously on an apple slice. Top with another apple slice. (Peanut butter will squish out. That’s what you want.)
Roll the “sammie” in chopped nuts so they stick to the peanut butter.
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.
I saw this post on FastPaleo.com, and although I have no idea what Brazilian Chocolate Truffles are, I was already intrigued when I saw the words “Chocolate Truffles.” 🙂 What perfect timing since Valentine’s Day is almost here. Enjoy this gluten-free, refined sugar-free, lower-carb (and can be dairy-free) dessert with your Valentine!
The recipe seemed simple enough, just lengthy since you have to make your own guilt-free condensed milk (JACKPOT!) and that takes two hours. But don’t be discouraged. The end result is totally worth it! Even the condensed milk alone is a winner. I followed the method that was posted but it didn’t turn out right, so I had to improvise. No worries because the truffles came out perfectly! (I love it when that happens.)
1 can coconut cream or milk
3 tbsp agave nectar or coconut palm nectar
4 tbs unsweetened cocoa powder
1 tbs butter (or coconut oil for dairy-free option)
1/2 tsp vanilla
Mix the coconut cream/milk, vanilla and the nectar in a sauce pan.
Stir under medium heat until simmering.
Lower the heat as low as it goes and let it cook for 2 hours. Stir every few minutes and keep an eye on it that it doesn’t boil over. You’ll know it’s ready when it has the consistency of condensed milk (thick and syrupy).
Add the butter/coconut oil and half of the cocoa powder under medium heat.
Stir and add the remaining cocoa powder. Keep stirring until liquid separates from the chocolate mixture. Remove from heat.
Drain and toss the liquid.
Cool the chocolate (while in the pan) in the fridge for about 2 hours. It is important it is cool before you roll it. It should have a similar consistency as clay.
Line your hands with coconut oil and start rolling the chocolate into balls. You might need to add more oil to your hands in between a few rolls.
Cover each ball in cocoa powder (or cocoa powder and cinnamon), shredded coconut or chopped nuts. You can also hide a whole hazelnut or almond in the middle for a surprise crunch.
I love making this gluten-free wheat-free Pita Bread from glutenfreefix.com. It’s quite simple to make, and it tastes pretty good. This is perfect for sandwiches — just stuff it with your favorite cheese, meat and veggies! One recipe makes 4 pita pockets, but you can make couple batches at a time and refrigerate the pita pockets for future sammies.
1/4 cup of water
1 tablespoon oil or melted butter
1 tablespoon coconut flour, firmly packed
1/4 cup almond flour, firmly packed
1/8 teaspoon baking soda
1/8 teaspoon salt
Preheat oven to 350˚F.
Whisk together egg, water and oil.
Add dry ingredients then whisk well.
Pour into 2 equal portions onto a well greased or parchment-lined cookie sheet or on a Silpat.
Spread each portion to a 5-6 inch round.
Bake for 18-20 minutes, it will be darker in color, and slightly crisp around the edges.
Let cool. Cut in half. With a small serrated knife, slice carefully down the center, creating the “pocket.”