Jun 132014
 

Turkey Meatballs with Basil and Artichokes

TURKEY MEATBALLS WITH BASIL AND ARTICHOKES

Hey guys! I know I’ve been quite this past week and there’s a very good reason for that. If you follow me on Facebook or Instagram you already know that my husband and I are officially first time home owners!!! I can’t begin to tell you how exciting, yet exhausting these past few weeks have been for the both of us. Holy hell, this week alone has been nothing but cleaning, scrubbing, more scrubbing, and more cleaning! Let’s just say that you could literally eat sushi off of our blinds, floors, cabinets, etc. Today is the first day where I got to experience normalcy again. YES! So what did I do with my freedom? I made these Paleo inspired Turkey Meatballs with Basil and Artichokes for dinner tonight. I’ll be serving them over Spaghetti Squash with Rosemary, Shallots and Parmesan.

INGREDIENTS:

—1 pound ground turkey (93% lean)
—1 14 ounce can artichoke hearts, roughly chopped
—1/4 yellow onion, diced
—1/4 cup fresh basil, chopped
—1/3 cup black olives, chopped
—1 teaspoon coconut oil
—salt and pepper to taste

INSTRUCTIONS:

—Preheat oven to 350 degrees
—Place skillet over medium heat, add coconut oil
—Add diced onions and chopped artichokes to skillet
—Continue to stir until onions are translucent
—Remove skillet from heat and let cool (10 minutes)
—In large mixing bowl, combine all ingredients and mix well
—Form meatballs (approx 15-18) and place on baking sheet
—Bake for 18-20 minutes or until cooked thoroughly

Food for thought. Feel free to adjust this recipe to your desired taste. I have certainly played around with this recipe and have added things like goat cheese in the center of the meatball for a bit of flare. It was remarkably delicious.

Jun 022014
 

Tuna Stuffed Avocados

 TUNA STUFFED AVOCADOS

Oh yeah baby, this is happening! I just made myself these Tuna Stuffed Avocados for lunch in honor of Day #18 of my personal fitness transformation. Oops, if you’ve missed my big announcement, click here for details —> 21 Day HIIT Challenge.

Filled with zesty lemon infused tuna, crispy onions, fresh basil, and black pepper these were the bomb! That’s right y’all, you won’t find a single trace of fatty mayo in these loaded avocados. Now, I know that individually avocados and tuna are both acquired tastes. But if you love both separately, you’ve got to try this new combination.

Avocados, a.k.a. the “Alligator Pear” are loaded with healthy unsaturated fat (the good-for-you kind), vitamins A, C, E, K, B6, magnesium, copper, iron, calcium, and potassium. Avocados contain omega-3 and omega-6 fatty acids, as well as 18 of the 22 amino acids (including all 8 essential amino acids). Additionally, unlike meat protein, which is difficult to digest, avocado protein is readily absorbed by the body due to its high levels of fiber. If you are a vegetarian or vegan seeking ways to amp up your protein intake, avocados are the perfect alternative!

INGREDIENTS:

— 1 Ripe Avocado
— 1 Can of Tuna
— 1 Tablespoon of Onion (chopped)
— 1/2 Fresh Basil Leaves (chopped)
— 1 Slice of Lemon
— Black Pepper to Taste

INSTRUCTIONS:

— Cut avocado in half, keeping the skin on and removing the pit
— Combine all ingredients in small mixing bowl and mix
— Carefully place mixture on top of each half of the avocado
— Garnish with remaining basil

*Feel free to adjust this recipe accordingly to meet your desired taste. If tuna isn’t your thing, try shredded or diced chicken. Not many people enjoy tuna without mayo, but for me this was PERFECT!