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.
Before I get to the bagel recipe, I’m so sorry that I haven’t been posting in a while. I’ve been bitten by the “workout bug” and have delved into the land of fitness. My life has been consumed by daily exercise so I haven’t been cooking as much or trying out new recipes but I am still eating clean and always refer to my recipes for weight maintenance.
If you’d like to see NEW Before & After Pics, click here.
Now on to the Bagel recipe…
I love bagels! I practically salivate when I smell their delicious aroma when I pass by the bakery at Costco or when they’re toasting in the toaster! BUT… since I stay away from bagels because it’s full of carbs, I only eat them very rarely. And when I do, I will only eat half, and eat is ever-so-slowly so that I can enjoy it. Then I found this gluten-free, grain-free, paleo, lower-carb bagel recipe from Elana’s Pantry. Ok, so it doesn’t have the chewiness and texture of a bagel, but it LOOKS like a bagel, it has a hole in the middle, and I can eat it with cream cheese for breakfast. So, I’ll take that over nothing. 🙂 You can also use this to make bagel sandwiches for lunch or dinner. Yum, yum!
I altered the instructions a bit since I don’t have a food processor. I used a mixer and the bagels came out fine.
1-1/2 cups of almond meal
1/4 cup of flax meal
1 T of coconut flour
1 tsp of baking soda
1/4 tsp of salt
2 T apple cider vinegar
1 T of poppy or sesame seeds (optional)
Preheat oven at 350˚F. Grease and dust a donut pan.
In a medium bowl, mix together all the dry ingredients (except for the seeds).
In a large bowl, beat eggs and vinegar on a medium setting using a mixer. Then slowly add the dry ingredients a little bit at a time mixing with a spatula until you form batter.
Place the batter in a piping bag or a plastic bag, and snip off one corner and pipe the batter into the donut pan.
Sprinkle the seeds over the bagels.
Bake for 20 minutes or until a toothpick inserted into the bagel comes out clean.
Cool the bagels for an hour, then serve.
Store in an airtight container in the refrigerator. Toast to reheat.
Crispy Coconut Tilapia: It’s kind of like Coconut Shrimp but you’re using fish. This healthy gluten-free, low-carb dish is perfect with a side of steamed veggies and brown rice. Keep in mind every ingredient in this recipe is some form of coconut by-product so you should better like the taste and smell of coconut because it’s about to get coco-nutty in here. 🙂
6-8 fresh or thawed tilapia fillets
1/4 c. coconut milk
1/4 c. coconut flour
1/2 c. shredded unsweetened coconut
1 tsp. of dried Italian herbs or lemon pepper or any herbs of your choice
kosher salt & pepper, to taste
Preheat oven to 350˚ F. Grease a cookie sheet or spray with coconut oil.
In a pie plate, combine the coconut flour and shredded coconut. In another pie plate, place the coconut milk.
Salt & pepper the fish fillets.
Dip each fish fillet in the coconut milk, then in the coconut flour mixture.
Arrange the coated fillets on the cookie sheet and top with any remaining coconut mixture.
Bake 30-40 minutes. Serve while hot and with a slice of lemon.
Here’s another easy low-carb, gluten-free dinner to make for the family: Meatloaf. My mom never made meatloaf at home because, well, we’re Filipino and meatloaf seems to be unheard of in our Filipino household. 🙂 I used to order it at restaurants since I was deprived from having it at home. Now that I’m an adult with my own family (and my husband is not Filipino), we occasionally will have meatloaf (served with rice, just like any Filipino household). Haha!
1-1/2 lbs. of ground beef (or turkey, chicken, pork or any combo)
1 onion, chopped
1 cup of coconut, almond or soy milk
1 cup of almond meal
salt and pepper
2 T of coconut sugar or 1/4 tsp of stevia (or other sweetener equivalent)
1 T of prepared mustard
1/3 cup of sugar-free ketchup
Preheat oven at 350˚F.
In a large bowl, combine the meat, egg, onion, milk and almond meal. Season with salt and pepper to taste.
Place in a lightly greased 5×9 inch loaf pan or form into a loaf and place in the center of a 9×13 baking dish.
In a small bowl, combine the sugar, mustard and ketchup and mix well. Pour over the meatloaf.
Yup, donuts! Tantalizing donuts! Guilt-free, gluten-free, agave-sweetened Chocolate Donuts! I’ve been seeing too many recipes on the website and this one was worth trying (from glutenfreefix.com). I even went out the same day to buy a donut pan! And the taste? PERFECTION! It’s like eating a candy bar. (Then I decided to buy a second donut pan. I’m in trouble.)
1/4 cup coconut oil (or butter or grapeseed oil)
1/3 cup agave nectar
1/3 cup unsweetened cocoa powder
3/4 cup almond meal (or flour), packed
1/4 teaspoon baking soda
dash of sea salt
1/2 teaspoon apple cider vinegar
Preheat your oven to 350.
Melt together coconut oil and agave.
Whisk in cocoa powder.
Whisk in eggs, one at a time.
Add dry ingredients, combine well.
Stir in vinegar.
Pour into greased donut pan (or cupcake pan). Bake for 12-15 minutes.
Invert onto cooling rack.
Dip in chocolate glaze (recipe below).
(*yields 8 large donuts or 10 cupcakes)
1 oz unsweetened baking chocolate (for thicker glaze) or 2 tablespoons of unsweetened cocoa powder
2 tablespoons coconut oil or butter
2-3 tablespoons agave nectar
Gently melt together the chocolate, oil and agave.
Whisk until smooth.
For a thin glaze use immediately, or if you used baking chocolate, allow mixture to cool down and thicken for a ganache texture.
Sprinkle glazed donuts with coconut flakes, gluten-free sprinkles, or chopped nuts.
Garlic Mashed Potatoes doesn’t have potatoes in it, but cauliflower: the low-carb magical substitute vegetable we all rely on. When I’ve made mashed cauliflower before I usually just boiled it (like I would potatoes), then mash it up with butter and salt in a blender. Snooze-fest but it did the job and I had my, albeit, boring side dish to accompany my lunch or dinner. But now after a bit of research for some exciting options – I’ve jazzed it up a bit. Now guilt-free mashed cauliflower can be exciting!
1 whole head cauliflower
1 large whole head garlic, chopped (or 1 T of pre-chopped jarred garlic)
1 T olive oil
salt & pepper for seasoning
Preheat oven to 400˚ F.
Cut cauliflower into individual florets. Toss with garlic and 1 T olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
Roast the cauliflower and garlic at 400˚ F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
1 T butter
1/2 t salt
1/4 t pepper
1/3 cup dry white wine
1/2 cup water
1 cup chicken or vegetable broth
Heat the butter, salt and pepper in a medium-large stock pot.
Add the wine and water, then slowly add in the 2 cups broth. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Add the roasted cauliflower and simmer an additional 5 minutes.
1/3 cup heavy cream
salt and pepper
3 oz. cooked and crumbled bacon (optional)
additional oil for serving – olive oil or truffle oil
Strain the broth and keep some just in case.
Puree the cauliflower in a food processor or blender until smooth. Add additional broth during or after blending to achieve desired consistency.
Stir in cream, more butter and truffle oil. Adjust salt and pepper for taste.
Serve immediately, topped with bacon and a drizzle of olive or truffle oil.
One day, I went into my local Starbucks and saw on their colorful handwritten sign: “Try a Jasmine Tea Latte with Coconut Syrup!” That sounded absolutely divine! So I inquired with the barista if it came sugar-free. She assured me it did so I ordered one. WOW! It was amazingly delicious! Is this really sugar-free? So I went back the next day because I was hooked. I ordered the same thing: “Jasmine Tea Soy Latte with Sugar-Free Coconut Syrup, please.” The (different) barista said, “Sorry. We don’t have sugar-free coconut syrup.”
“You mean, you ran out?”
“No, we don’t carry sugar-free coconut syrup.”
My face dropped. I was very disappointed. But mainly, I was upset that yesterday’s barista could have killed me if I were diabetic (which I’m not). So BEWARE when ordering. You never know what you’re really getting.
After that experience, I decided to make my new favorite hot beverage at home to ensure that I use the right ingredients. I purchased a box of Peets Jasmine Fancy tea and drove by BevMo who carries Torani sugar-free coconut syrup (sweetened with Splenda). Now I can make my own sugar-free, gluten-free, dairy-free, guilt-free latte any time I want.
Brew your tea like usual. Use 2 bags if you want a strong Jasmine flavor.
Heat 1/2 cup of soy milk (or almond, coconut, hemp, rice, etc.) in a mug.
Once milk is hot, pour 2 oz. of coconut syrup then use a milk frother to whip your milk.