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 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 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.”
I’ve made alterations to this chocolate hazelnut dessert snack (or what I like to call Nutella Cookies) and made it WAAAAAY better! Thus called, 2.0. Now I can be proud to bake these for Christmas and give to the neighbors. 🙂
2-1/2 oz. of unsweetened baking chocolate
1 jar (11.5 oz) Kettle Hazelnut Butter
1/2 cup of almond butter
1 cup of coconut palm sugar
1/2 tsp of salt
1 tsp of baking soda
Optional: hazelnut or macadamia nuts for decoration
In a baine-marie, melt chocolate. Add in hazelnut butter and almond butter. Mix until smooth. Let cool for 30 minutes.
Preheat oven at 350˚ F.
Transfer chocolate hazelnut mix into a medium bowl. Add eggs, sugar, salt and baking soda and stir until the mixture turns into batter.
Drop dough by rounded tablespoonfuls onto Silpat or parchment-paper lined cookie sheet.
If you like toasted almond ice cream, then you’re going to enjoy this winner! Swiss Chocolate Almond Gelato is now a favorite at my house. And I call it “Swiss chocolate” because I actually used a bar of dark chocolate from Switzerland personally hand-delivered to me by my cousin. Yummy! (or should I say köstlich, lecker or delikat since she’s Swiss-German?) 🙂
1 cup of raw almonds, toasted then chopped
1 cup of cottage cheese blend until smooth (or 1 cup of ricotta cheese as is)
1 can of coconut cream
1/3 cup of agave nectar
Optional: 1/2 – 1 tsp of almond extract
pinch of salt
3/4 cup heavy whipping cream
4 squares of 70% (or higher) dark chocolate, finely grated
Simmer the milk and agave in a saucepan just until it starts to bubble along the edges.
Turn off the heat and add the toasted almonds and let steep for an hour. (Taste to see if the almond taste is strong enough. You can add almond extract if needed.)
After an hour, pour the mixture through a fine mesh sieve pushing the almonds with the back of your spoon to get all the liquids out through the sieve. (Discard or set aside the ground almonds to mix into the gelato later.) Refrigerate the milk mixture for about 3 hours.
Take the milk mixture and beat it together with the cottage cheese (or ricotta) and pinch salt until light and smooth.
In another bowl, whip the heavy cream in a chilled bowl until soft peaks form.
Fold into the milk mixture.
Transfer and churn it in your ice cream maker. (Follow the manufacturer’s directions.)
About five minutes before churning is complete, add in the finely grated dark chocolate and about 2-4 tbsp of the chopped almonds from earlier.
Enjoy! (Store gelato in an air-tight container and keep in freezer.)
I stumbled across this recipe on Pinterest. It originates from shecookshecleans.net and I had to try it (with some minor alterations) to prepare for Thanksgiving, and because who doesn’t love pecan pie? Sure, I’ll miss the crust but these gluten-free babies are full of crunch since they’re packed with pecans. And you can also use walnuts or almonds or any favorite nut for this recipe, if you prefer. Crustless Pecan Tarts are just the right size for a sweet nutty snack or top it with a small scoop of coconut vanilla ice cream for a bite-sized dessert. Also perfect for potlucks!
RECIPE (makes 30 mini muffin-sized tarts):
1-1/2 cups raw pecan pieces
1 tbsp unsalted butter (for toasting pecans)
4 tbsp unsalted butter (for pie filling)
1/2 cup coconut palm sugar
1/4 tsp salt
3 large eggs
1/4 – 1/2 cup of agave nectar
1 tsp vanilla
Optional: 1 tbsp rum or bourbon
In a large skillet, melt 1 tbsp of butter and add pecans. Toss frequently until pecans are lightly toasted and fragrant. Remove from pan immediately to prevent burning the pecans, and allow to cool.
Preheat oven to 325˚ F. Grease muffin pan or line a muffin pan with silicone baking cups. Distribute the chopped pecans equally into the baking cups. Set aside.
Using a large heat-proof bowl set over a saucepan of simmering water (or a bain-marie), melt the 4 tbsp butter. Remove from the heat.
Stir in sugar and salt with a wooden spoon until the butter is absorbed.
Beat in the eggs, then the agave nectar.
Return the bowl over the simmering water then stir until the mixture is shiny, smooth, and warm to the touch. Remove from heat.
Stir in rum/bourbon and vanilla.
Pour the pie filling over the pecan-filled muffin pan, distributing equally.
Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned.
Remove from oven and allow to cool completely, at least 4 hours.
Serve warm or at room temperature. Enjoy!
(If you end up storing these in the refrigerator, pop them in a toaster oven for a 3-5 minutes. Still good!)