Cilantro/Avocado Stuffed Meatballs

 

Cilantro/Avocado Stuffed Meatballs

Ingredients:

  • 1 POUND GRASS-FED BEEF

  • 1 EGG

  • 3 TABLESPOONS CHOPPED FRESH CILANTRO

  • 4 CLOVES GARLIC, MINCED

  • 1 TABLESPOON DIJON MUSTARD (CHECK LABEL FOR NO SUGAR)

  • 1/2 AVOCADO, CUT INTO SMALL CHUNKS

  • 1 TEASPOON SEA SALT

  • 1 TEASPOON FRESHLY GROUND BLACK PEPPER

  • 1 TEASPOON CUMIN

  • 1 TEASPOON RED CHILI PEPPER FLAKES (OPTIONAL)

  • COCONUT OIL FOR GREASING PAN

Directions:

1. PRE-HEAT OVEN TO 400 DEGREES. LIGHTLY GREASE A BAKING SHEET WITH COCONUT OIL

2. IN A MIXING BOWL, COMBINE ALL INGREDIENTS EXCEPT AVOCADO AND MIX WELL.

3. USE HANDS TO FORM 8-12 MEATBALLS.

4. TO STUFF MEATBALLS, MAKE A HOLD IN THE CENTER, INSERT AVOCADO CUBE AND CLOSE UP HOLE! MAKE SURE AVOCADO IS COMPLETELY SURROUNDED BY THE MEAT MIXTURE. 5. PLACE MEATBALLS ON GREASED BAKING SHEET AND BAKE UNTIL COOKED THROUGH, ABOUT 12 MINUTES.

 

Chocolate Chip Cookies

 

Chocolate Chip Cookies

Ingredients:

  • 2 1/2 cups almond flour

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon baking soda

  • 1/2 - 3/4 cup erythritol (like Swerve), xylitol or stevia to taste

  • 1 organic egg

  • 1 tablespoon vanilla

  • 1 stick (8 tablespoons) organic butter

  • 1 bar sugarless chocolate, chopped into chunks. You can use Simply Lite

Directions:

Preheat oven to 350 degrees. Combine all the dry ingredients in a medium sized bowl. Melt the butter gently in a saucepan. In a separate bowl, mix the butter with the egg and vanilla. Add the wet ingredients to the dry ingredients and mix well. Chop the chocolate bar and mix into the batter. Drop about a tablespoon of batter an inch apart on a baking sheet. Bake approx 10 until slightly brown around the edges.

 

Turkey Lettuce Wraps

 

Turkey Lettuce Wraps

Ingredients:

  • 2 cups uncooked Quinoa

  • 1 pound ground Turkey

  • 1 bunch green onions, thinly sliced

  • 1/2 teaspoon minced garlic

  • 2 carrots, shredded

  • 3 tablespoons hoisin sauce

  • 2 tablespoons coconut aminos/liquid aminos

  • 1 teaspoon sesame oil

  • 1/4 teaspoon hot chile paste

  • 1 head iceberg lettuce leaves, separated

Directions:

In a saucepan combine the water and quinoa. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

 

Broccoli Cranberry Salad

 

Broccoli Cranberry Salad

Ingredients:

  • 5 cups raw broccoli florets (chopped)

  • ½ cup red onion (chopped)

  • ½ cup organic shredded cheese (optional)

  • 1 cup turkey bacon, cooked and crumbled

  • 1 cup raw sunflower seeds

  • 1 cup dried cranberries

  • Dressing:

  • ¾ cup grape seed veganese (mayonnaise substitute)

  • Stevia or Xylitol to taste

  • 2 tbsp red wine vinegar

  • ¼ tsp pepper

Directions:

Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour.