I don’t know what exactly it is about meatballs that make them so appetizing. Maybe it’s the slightly browned edges along the outside of each one, or the fact that they’re so quick and easy to chow down. Not sure, what aspect it is, but I love them!
I’m always switching up my spices and ingredients to jazz up whatever ground meat I’ve chosen for the dish. Any meatball is great as an appetizer or bite-sized food for a party, but sometimes, I pair them with veggies and a sauce for a complete meal.
For these, the combo of spicy chili sauce and lots of garlic is deeeelish! You’re going to want to double this batch.
In a large bowl, sprinkle all of the seasonings evenly over the ground turkey.
Add in the eggs, chili sauce, and flour.
Gently mix together just until combined.
Onto a lined or greased baking sheet, spoon individual meatballs out, about a tablespoon and a half in size, until all of the meat is portioned out onto the baking sheet. I like to use a melon ball scooper - makes it super easy and fast! If you want, you can roll each one in your palms for a rounder meatball, that just takes way more time that I usually want to invest. To each his own!
Bake for 15 minutes or until the centers are done.
Drizzle with more chili sauce, if desired and serve immediately or keep them warm in a crock pot!
When I choose to have sweets, I try to always make sure there are some health benefits included in my indulgence. That usually makes it super guilt-free in my book. 😉
These Anti-Inflammatory Spiced Peach Bars are moist, perfectly sweet,and have medicinal benefits from the ginger, turmeric, and ceylon cinnamon (google the difference in cinnamon – I’ll spare you that explanation now, and save it for a different post). There is even some black pepper in them to maximize your body’s absorption of the turmeric! These are things that help your body function properly. Read on to hear just what I’m talking about!
So, what’s the big deal about this anti-inflammatory stuff? WELL, let’s go into a mini explanation of inflammation of the body. Anti-inflammatory foods help to…you guessed it, reduce inflammation. Inflammation is triggered when your immune system is activated by something foreign entering your body, i.e. pollen, chemical, microbes, or a number of other things. Small happenings of inflammation can protect your health by threatening these invaders of your body. Wait, so that should be a good thing, right? Why would you want to reduce inflammation? Sometimes, inflammation persists daily even when you are not threatened by something foreign in your body. Depending on what foods you consume, you could be triggering inflammation day in and day out in your body! This is when it can become un-friendly. Diseases such as cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s have been linked to chronic inflammation. Clearly, that’s when it has become your enemy. Instead of medical looking charts showing all of this, I’m still going to show you pictures of these bars, because, let’s be real, that’s why you’re really here!
A healthy diet that stays away from foods that increase inflammation is a great start to regulating inflammation and your risk of many diseases. Refined carbohydrates, fried foods, sugar-sweetened beverages, margarine, processed meat, and even too much RED meat can all cause an increase of inflammation. So, how do you know if you’re a victim of chronic inflammation? If you have a diet completely filled with these foods, that is a dead give away. Other signs include: aches and pain, fatigue, irritated skin, excess weight or inability to lose weight. These are some signs that you might have a war going on in your body. Much like when you’re sick and you feel tired – because your immune system is fighting off an illness which is causing inflammation – you could be causing similar fatigue from eating that fast food burger and fries for dinner.
Eating foods such as nuts, leafy greens, avocados, pineapple, salmon, bone broth, coconut oil, broccoli, blueberries, chia or flax seeds, papaya, and….cinnamon (ceylon cinnamon specifically), turmeric, and ginger (all three of which are in this recipe!) can reduce unwanted inflammation in your body. Now, keep in mind, I am not suggesting that you make these bars and consume them on a regular basis just because they include some beneficial ingredients. They are still a treat! 🙂
Life is about balance, but when you can treat yourself with good, beneficial whole foods – WHY CONTINUE TO EAT CRAP INSTEAD? It’s just not always worth it, especially after feeling just how great your body can function, it’s hard to go back to letting it just not function at it’s best. Analogy time! > It’s kind of like filling up a lawn mower with tainted gas. Sometimes, gas can become filled with water, sediments, or a number of things that prevent a gas motor from functioning properly. It still runs, yes, however, it just chugs along most of the time, and doesn’t sound or look very good. This has happened when some rainwater got into one of our gas tanks and we filled up a mower with said gas. IT WAS FANTASTIC – NOT. We ran the gas out of the tank, and refilled it with quality gas and it was good to go. Same goes for your body. You can repair damage by simply putting some good fuel in your tank. Once you fill up with the good stuff, your motor is going to run so well, you’re going to want to keep filling it up with the same quality fuel. Ok, my rant and cheesy perspective is over. 🙂 Let’s get to the goods!
I don’t know about you, but one thing that screams summertime to me is…FRESH HERBS!
Thyme, oregano, dill, mint, and BASIL! I love my dried herbs, but when I remember to pick up some fresh ones, every dish that I make with them is just so much better!
This dip is super refreshing and so versatile!
Dip some french fries in it, spread it on a turkey & bacon wrap, use it as a dressing, or go make my Green Goddess Chicken Salad!
Potato salad is just one of those dishes that scream summertime and cookouts! It’s just a total classic – who doesn’t love a good potato?
I love putting new spins on the classic, and this week, I bought way too many jalapeños so I needed to use them up! When in doubt, throw jalapeños in every dish you make! 😉 That’s basically the motto that my husband wishes I’d live by every day!
…my motto: throw bacon in every dish that I make!
This Smoky Jalapeño Bacon Potato Salad is the best of both worlds – you get a little heat from the jalapeños and smokey flavor from the bacon! If bacon wasn’t enough, we paired it with some smoked turkey thighs and smoked pulled pork the other night for dinner. It was PERFECT! This summer is definitely going to be the summer of the smoker, and I am not ashamed to admit that at all!
We got it for Christmas this last year and are obsessed with it! Do any of you have a smoker? What’s been your favorite thing to smoke in it?
I’m always looking for some inspiration for unique things to try out for the next go at the smoker! Let me know your favorites in the comments below!
In a large pot of boiling water over medium heat, cook chopped potatoes (I left the peels on - feel free to remove them if you'd like!) for about 13 minutes or until the pieces are just barely tender. You don't want the pieces to fall apart - so keep an eye on them!
While the potatoes are cooking, remove the skin from the onion and shred the onion into a bowl. You can use a regular sized grater or a very fine one - depending on your preference.
To the bowl, mix in remaining ingredients, except for the bacon pieces and eggs.
Once the potatoes have finished cooking, drain the water from them.
Let them cool for just a couple minutes, and then mix them into your mayo mixture.
Finally, stir in the bacon pieces and hard-boiled eggs. Enjoy immediately or refrigerate it for later!
It’s summertime and the berries are IN SEASON! Has anyone seen all of the gorgeous strawberries at farmer’s markets and the grocery stores?
It’s got me craving all of the strawberries and blueberries! So, of course I had to incorporate some of them into this week’s batch of protein balls!
These Strawberry Shortcake protein balls don’t require strawberries to be in season, however. This recipe calls for freeze-dried strawberries instead! (Sidenote: Has anyone ever made them at home? I just saw a post about drying them out in the oven – I might have to give that a try!)
These Strawberry Shortcake Protein Balls are filled with healthy fats, protein, and just the right amount of sweetness. They’re free of dairy, gluten, grains, and sweetened with only dates! They’re perfect for a snack between meals, and you’ll feel like you’re eating a little bite of dessert each time!
Print Recipe
Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}
In a food processor: combine dates, nut butters, and coconut oil until smooth.
Transfer mixture to a mixing bowl and add in salt, vanilla, almond flour, peptides, and coconut butter. Stir to combine.
Lastly, mix in strawberries pieces.
On a tray, portion out balls in the size of about 1 1/2 tablespoons or whatever your liking. I use a melon baller scoop to get even sized balls. That size will yield about 30 balls.
Freeze for 20 minutes to set or refrigerate 3-4 hours.
I like to store them in the refrigerator, but it's not necessary.
Talk about flavor! This rice is filled with it! I don’t know about you, but I’m not usually a fan of plain food. I love spices, and this Dirty Cauliflower Rice uses quite a few of them! It’s a good way to pull that spice or two from the back of your cabinet that you haven’t used for months. We all have them! This Dirty Cauliflower Rice is packed with tons of spices and a little bit of heat from the hot sausage and added jalapeño that makes for a dish you just can’t stop eating!
Make it as a main dish, a side dish, or stuff bell peppers with it! It’s super versatile and couldn’t be easier to make!
Cheese and hashbrowns. If that doesn’t scream delicious and cozy, I’m not sure what does. Pretty much any potato screams that to me though. What is it about those starchy things that make them so delicious? For me, it’s all of the butter I mix it or the dipping sauce I use for fries. Yea, it’s definitely that!
These “cheesy” hashbrowns may be dairy free, but they are so creamy and flavorful that you’ll never know you’re missing the cheese!
This dish uses a simpler version of my favorite go-to, Pepperjack Cheese Sauce!* Not that it’s complicated to begin with! I swear, I could pour that stuff on everything! It’s so quick and easy to make! Check it out for your next Taco Tuesday or when you’re craving some nachos for dinner!
In a high powered blender***, combine the cheese sauce ingredients until smooth.
Hashbrowns
In a large saucepan over medium heat, sauté onions in butter for 3-4 minutes until they begin to become translucent. You still want them a little crunchy.
Increase the heat to medium high, add the shredded potatoes and cook for 5-8 minutes until the potatoes start to brown.
Add your cheese sauce to the potatoes.
Cook for 2-3 minutes until the sauce has thickened. You can eat it just like that, or continue to the next step.
Optional: Preheat oven to 475 degrees and transfer to a baking dish. Bake for 10-12 minutes until the top has browned slightly.
**I use red skin potatoes, but you can sub whatever variety you'd like. If you have frozen hashbrowns, you can use those too! Note that the cooking times may need to be extended.
*** I use a Vitamix and this take about a minute. If you do not have a high powered blender, soak the cashews in warm water for 30 minutes to an hour, or overnight. It will ensure a creamy sauce!
I’m always looking for new pre-mixed flours for gluten/grain free baking. So, when I came across Thrive Market’s Paleo Flour, I knew that I had to try it!
Let me tell ya, this flour did NOT DISAPPOINT!
I whipped these up by just throwing stuff together in a bowl, and I couldn’t believe when they turned out as fluffy as they did! Even my husband who isn’t a fan of muffins, unless they’re chocolate, liked them!
I used Green Valley Organics lactose-free sour cream, but you could substitute greek yogurt or your favorite dairy-free sour cream alternative!
Next time you’re looking to make a breakfast to-go for the week, whip up a batch of these! They will not disappoint!
In a small bowl, combine egg, oil, vanilla, maple syrup, and sour cream.
In a separate bowl, combine the 1 1/4 cups of flour, baking soda, and salt.
Add the egg mixture to your dry ingredients and stir to combine. Don't over-mix.
For the crumb topping, combine the ingredients in a food processor until a crumble mixture is formed. You can do this without a food processor and just use a fork. However, it will take a little bit longer and some patience!
In a cupcake pan, fill each cup about 3/4 full.
Top each muffin with 2-3 tsp of the crumb topping, pressing it down slightly into the muffin.
Bake for 16-18 minutes or until the centers are completely done.
Enjoy! (TIP: they get even better with a little bit of butter on top of a hot one, directly out of the oven!)
Recipe Notes
*The butter must be fairly cold - not soft or melted. This helps to give you a good crumb on top of the muffin.
I’m always thinking up new protein bar flavors to play around with. This time, I wanted something to taste similar to those chewy oatmeal chocolate chip granola bars that so many of us had in our lunches growing up. I was craving one! I USED TO BE OBSESSED WITH THOSE THINGS!
These Salted Chewy Chocolate Chip Protein Bars come pretty dang close to that flavor. They’re free of grains and gluten all together – so no oatmeal. However, the chia and flax give it just the right crunch that make you think that you’re eating a chewy, slightly crunchy, oatmeal bar.
They’re filled with protein, healthy fats, and some chocolate – all the essentials of a good snack!
I opted to add a little pink salt on top for that addicting salty and sweet contrast, but that’s completely optional!
Try these out next time you’re looking for a healthy snack to keep around the house or to pack in lunches. Kids would love these!