SPAGHETTI AND TURKEY MEATBALLS WITH CAULIFLOWER ALFREDO SAUCE (DAIRY FREE)

  
I absolutely love how diverse cauliflower is. You could turn it into any recipe or eat it on its own, and however you choose to enjoy it, its still healthy and delicious!

 
I used multigrain spaghetti, lean turkey to make the meatballs (no breadcrumbs required) and cauliflower to make the Alfredo sauce! 

  
The sauce is 100% dairy free. I believe this is the best part of the entire recipe. 

Recipe: serves 4-5 people

For Cauliflower Alfredo:

1 head cauliflower (florets cut out and rinsed)

5 garlic cloves (minced)

2 tbsp virgin coconut oil

3 cups low sodium chicken broth (or vegetable)

2 cups water

½ cup unsweetened almond milk (I use silk because of its creamy texture)

1 tsp sea salt

½ tsp cayenne pepper

For Turkey Meatballs:

1 lb lean ground turkey

1 tbsp Thai fish sauce

1/2 cup chopped red onions

1 tbsp garlic powder

1 cup chopped spinach

1 cup almond flour/meal

1 cage free egg

1 tbsp red curry paste 

For Pasta: 1 pack multigrain spaghetti

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 30 minutes and when ready, set aside. Boil your spaghetti for 10 minutes and set aside as well. Do not strain all the water out or your spaghetti will stick together.

3. Next, make your cauliflower sauce. Chop the cauliflower florets into small pieces making sure the stems are cut off completely and set aside in a large bowl. Place a skillet over medium heat and sauté your garlic and coconut oil until your garlic is fragrant. Do not let it go brown or it will be bitter. When ready, transfer into a small bowl and set aside. I prefer keeping the garlic in the microwave so it stays soft. 

4. Place a large pot over medium heat and bring the broth and water to a boil. Add the cauliflower florets and cook for 10 minutes or until the cauliflower it tender. Remove from heat and set aside.

5. Using a small or medium strainer, place only the cauliflower in the blender, then add 1 cup of the broth, almond milk, garlic mixture, salt and pepper and puree until smooth. You may add more broth and puree depending on how thick you want it.

6. Pour the cauliflower sauce over your spaghetti and meatballs and mix until coated generously. Top with parsley and enjoy.

PALEO CHOCOLATE CHIP BLONDIES

  
Remaking these blondies was the best thing I ever did! It’s been so long that I had actually forgotten what they tasted like and how yummy they were. These were light, healthy, chewy and only 77 calories per piece. You could actually eat the whole thing if you’re not careful.

  
If you want to make this recipe vegan, swap the egg with 2 tbsps. of unsweetened applesauce. You can also substitute the almond flour for 1 cup of brown rice flour if you would prefer a more moist texture. Enjoy!
Recipe: makes 9

1 1/4 cups almond flour

1/4 cup organic coconut oil (Nutivia is an excellent brand)

1/4 cup raw almond butter

1/4 cup raw organic honey

1 organic cage free egg

1/2 tsp organic pure vanilla extract

1/2 tsp gluten/aluminum free baking powder

1/4 tsp sea salt

1/4 cup vegan chocolate chips (Enjoy Life brand)
1. Preheat oven to 350°F.

2. Grease a 9/5 non stick square baking pan with coconut oil and set aside.

3. Combine coconut oil, honey, almond butter, egg, and vanilla in a bowl and mix until well incorporated, then gently mix in almond flour, baking soda, and sea salt. Add in chocolate chips and mix again, but do not over mix.

4. Place batter in the baking pan and transfer to the oven. Bake for 15-20 minutes or until it passes the toothpick test.

5. When ready, let it cool for 5 minutes before cutting into squares and devouring!

CHOCOLATE CHIP WALNUT COOKIES

Ever since I made these cookies for first time a few months ago, i’ve been making them non stop..and not even for me! (Even though i save a few for myself everytime). I’ve made these for friends, parties, events and even as care packages! These cookies are make with light spelt flour and contain dairy free dark chocolate chips. They also contain 1g of sugar per cookie!!

Recipe: yields 16 cookies
Wet Ingredients

1/2 cup unsalted butter (or coconut oil)

1/2 cup raw cane sugar

1/4 cup light brown sugar

1 cage free egg

1 tsp pure bourbon vanilla (or regular)
Dry Ingredients

1 1/2 cups light spelt flour

1/2 tsp baking soda

1/4 tsp sea salt

2/3 cup semi sweet chocolate chips

2/3 cup crushed walnuts
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

Place butter and sugar in the bowl of an electric mixer and cream together until smooth, then add egg and vanilla and mix again, but do not over mix. Add in flour, baking soda and sea salt and mix until you get a solid dough, then add in chocolate chips and walnuts and mix until your cookie dough is mouldable.

Using a cookie scoop, place dough on the baking sheets and transfer to the pre-heated oven. Bake for 11-13 minutes (make sure you do not over bake or the cookies will become hard or burn). 

When ready, transfer cookies to a cooling rack and let them cool for 20 minutes. They may appear soft an under baked but they are fine. They will harden up a little after they have slightly cooked.

Enjoy!  

CAJUN ORANGE SESAME SHRIMP

  
Today calls for a sweet and savoury delight. If you have a craving for both like I did today, you’d enjoy this simple shrimp medley i scrambled together. I enjoy cooking with shrimp because it is so easy to get creative with it, plus its easy and quick! Wishing you all a great week! 

Recipe:

1lb raw and peeled shrimp

¼ cup chopped red onions

1 medium ripe orange (squeezed)

1 chopped garlic clove

2 tbsp pure honey

2 tsp Cajun spice

¼ tsp sea salt

4 tbsp warm water

Sliced red and yellow mini bell peppers

2-3 chopped green onions (for garnish)

1 tbsp olive oil

1 tsp sesame seeds

1. First, prepare your Cajun-orange sauce. In a small bowl, add honey, orange juice, Cajun spice, sea salt and warm water and mix until you get a semi thick sauce. Set aside to use for your shrimp.

2. Place a skillet over medium heat and add olive oil. Add red onions and garlic and simmer for about 30 seconds, then add shrimp and sliced bell peppers and cook for about 1 minute. Finally, add Cajun orange sauce to the shrimp, then cover the skillet and let it simmer for 2 minutes. Turn of your stove and transfer your cooked shrimp into a serving bowl. Top with sesame seeds and green onions and serve when ready.   

YOGURT ORANGE BREAKFAST CAKE (GLUTEN FREE)

  

Of course it’s common to eat cake for breakfast, and even better when it’s good for you. This yogurt cake is glutenfree, high in protein (contains Greek yogurt), moist and delicious! The addition of the orange adds a unique flavor and great aroma. So go ahead and enjoy a slice of cake for breakfast!

  
Recipe

1 ¾ cups brown rice flour

2 tsp baking powder

Pinch of sea salt

2/3 cup organic cane sugar

Zest of 1 ripe orange

4 tbsp orange juice (squeezed from orange)

2 organic cage free eggs

½ cup vanilla Greek yogurt

¼ tsp pure vanilla extract

½ cup melted virgin coconut oil 

1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.

2. In a large bowl, combine sugar and orange zest together, then use your fingers to rub the sugar and zest together until the sugar is moist and fragrant.

3. Add eggs to sugar and zest and whisk until pale and frothy.

4. Add Greek yogurt, orange juice and vanilla extract and mix well.

5. Sift in flour, baking powder and salt and whisk until well combined.

6. Use a spatula to fold in the melted butter into the batter until the batter is glossy.

7. Pour batter into the prepared loaf pan and bake for 40-50 minutes or until it passes the toothpick test.

8. When ready, transfer to a cooling rack and let it cool for 5-10 minutes.

9. Serve when ready.

Recipe modified from Dish by Dish