Color and garlic, that's all it needs to make it blow your mind! I boiled some beets and added some to this delicious hummus recipe. Give it a whirl in your food processor!
Turkey meatballs are a great food item to prepare in advance because it can be used in multiple recipes as well as stored in the freezer.
It could be paired with a low carb or high carb meal with a multitude of options for seasonings and sauces. You could throw some in zucchini noodles with pesto or even in pasta and tomato sauce for dinner. They also pair well with coconut cauliflower rice and cilantro-lime sauce or even next to Asian style stir fry with rice. More recipes that pair well with turkey meatballs can be found in my ebook!
- Try to buy organic, they are more humanely raised and contain less pesticides and herbicides.
- Choose the meat that is supple.
- Be sure to cook the turkey roast until it is piping hot all the way through.
- Turkey dries out quickly, so don't overcook it.
- If marinating turkey meat, put it in the fridge straight after you've finished, because it is highly sensitive to heat.
- Store turkey separate from any gravy, stuffing or raw food to prevent cross contamination.
- Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.
Ground turkey | 16oz
White onion | 1/2 chopped
Olive oil | 1 tbsp
Salt & Pepper | 1 tsp
Parsley | 1 tbsp chopped
Egg White | 1 egg white
Garlic | 1 clove chopped
Gluten Free Panko bread crumbs | 4 tbsp
1. Combine all the ingredients in a food processor and add 1 tbsp water.
2. Roll into 18-20 meatballs.
3. Add 2 tsp olive oil to pan and sauté until cooked through, about 15-20 minutes.
5 meatballs . 200 calories. 3g carbohydrates. 10g fat. 22g protein.
I love a good kale salad, but they're on every restaurant menu these days.
It can get a little monotonous so it's nice to mix things up. Throw some turmeric roasted chickpeas on there and you'll have a nice vegetarian meal. I modified this recipe from pure wow!
- 15oz chickpeas
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp salt & pepper
- 1 large shallot
- 3 tbsp lemon juice
- 2 persimmons
- 5 tbsp olive oil
- 1 tsp crushed garlic
- 6 cups kale, chopped
- 1/2 cup dried apricot
- 3 tbsp pistachios
1. Preheat oven to 400.
2. Combine chickpeas, salt, turmeric and garlic powder. Roast for 40 minutes.
3. Prepare dressing by whisking olive oil, lemon and crushed garlic. Mix well with chopped kale and add dried apricots and pistachios.
4. Heat a pan with olive oil and saute chopped shallots. Top on salad.