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.

May 232014
 

Brussel Sprouts Salad with Shrimp & Avocado

BRUSSEL SPROUTS SALAD WITH SHRIMP & AVOCADO

What’s for dinner…

Tonight I played around with an older recipe that I posted here on Facebook more than 9 months ago. My husband and I LOVE shrimp, brussel sprouts, sweet potato and avocado, SOOOOOOO here we go. It was NOM NOM NOM NOM, but perhaps the sweet potato deserves its own private dish. Nonetheless, it was super yummy!!! I’ll let you guys decide.

SALAD INGREDIENTS:

— 1 pound of shrimp
— 2 cups brussels sprouts
— 1/2 cup unsalted almond
— 1 large sweet potato
— 1/2 white onion
— 1 large avocado
— 1 tbsp. coconut oil
— salt & pepper to taste

VINAIGRETTE INGREDIENTS:

— 2 tbsp. balsamic vinegar
— 2 tbsp. spicy brown mustard
— 1 tbsp. chipotle raspberry sauce

SWEET POTATO INSTRUCTIONS:

— preheat oven 350 degrees
— peel sweet potato and cube
— combine with 1 tsp. coconut oil, salt, pepper
— place on parchment paper lined baking sheet
— bake for 30-40 minutes (toss 1-2 times)
— place baked potatoes in refrigerator and chill

SHRIMP INSTRUCTIONS:

— sauté shrimp in 1 tsp. coconut oil
— add pepper to taste
— place cooked shrimp in refrigerator to chill

VINAIGRETTE INSTRUCTIONS:

— combine all ingredients and mix well
— place in refrigerator and chill

SALAD INSTRUCTIONS:

— cut ends off brussel sprouts and chop
— roughly chop almonds
— chop onion
— peel and dice avocado into small cubes
— combine all ingredients and mix well

May 162014
 

Breakfast Smoothie with Strawberries, Blueberries & BananaMy personal time has been extremely limited these past few weeks and to say that I’m “on the go” is an understatement. Breakfast, what’s that? You mean a spinach and mushroom egg white omelet with a side of turkey bacon and glass of freshly squeezed orange juice? While that all sounds lovely, I’ll stick to my breakfast in a cup. Plop, plop, blend, blend, and chug. That’s more like it these days.

All kidding aside, I wanted to share this with you for two reasons. If you’re a busy parent with screaming kids, soccer games, and after school activities this might be the answer you’ve been looking for. Corporate robots, I haven’t forgotten you either. Trust me, I was there once too. continue reading