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Thai Coconut Curry Turkey Meatballs over Sweet potato Noodles

4/25/2016

This meal was the BOMB. I do have to point out that this was not a typical recipe that I would choose; it did take a little longer to make since I paired it with sweet potato noodles and it also used almond flour, an ingredient I try to avoid using (mainly because it is so expensive). Either way, it was totally worth making and I also had a really awesome sous chef to help me out. I used six large sweet potatoes for the noodles and heated them on the stove until soft, which is why this meal took me so long to cook. Whether you pair these meatballs with sweet potato noodles, spaghetti squash, or other veggie noodles, this recipe is definitely worth trying!

Thai Coconut Curry Turkey Meatballs
Ingredients:

1 lb ground turkey
1 lb ground turkey sausage*
1 tsp curry powder
2 tsp ground basil
¼ tsp ground ginger
½ tsp garlic powder
¾ cup almond flour
1 egg, beaten
2 tbsp coconut oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, crushed
2 tbsp chopped fresh ginger
3 tbsp Thai red curry paste
1 14 oz can + ¾ cup full fat coconut milk
⅓ cup chopped fresh basil

*Turkey sausage can be hard to find without fillers and added sugar. You can also use ground pork, or all ground turkey as a replacement. I used ground pork.

Directions:

Begin by preheating your oven to 375.
Mix together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the meat and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce.
Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.
Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

Original recipe found here

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Five-Ingredient Slow Cooker Chicken Fajitas over Cauli-Rice

4/25/2016

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Who's attention isn't caught by a five-ingredient recipe? Decided to give this one a try using chicken instead of steak as the original recipe calls for. This recipe was super easy and ideal for a day when you have absolutely no time to cook or meal prep. I split the homemade fajita seasoning recipe below in half for this slow cooker recipe and cooked it on low for 8 hours. I also quickly heated up some cauliflower rice to pair with this and poured the extra sauce from the crockpot to give it some more flavor. Overall, I think this recipe turned out really good for just having five ingredients! If anyone makes this one with steak, let me know how it turns out!

Five-Ingredient Slow Cooker Chicken Fajitas
Ingredients:

2 lbs Chicken breast
1-2 bell peppers, sliced
1 onion, sliced
20 ounces salsa
2 tbsp of Homemade Fajita Seasoning:
1 tbsp chili powder
1 1/2 tsp cumin
1 tsp pepper
1 tsp salt
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.

Directions:

Add salsa to bottom of the slow cooker.
Add chicken, onion, bell pepper and fajita seasoning. Stir to mix well.
Cook low 6-8 hour or high 3-4.

Original recipe found here

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Paleo Buffalo Chicken Casserole

4/18/2016

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I realized this weekend that I still had some PaleoChef Sriracha Sauce left, so I decided to try this casserole dish out and it was just as amazing as it looks! I should note that for the first time in my meal prep history I bought rotisserie chicken instead of making my own shredded chicken. Don't judge. Anyways, this casserole dish was so simple and easy to make! I do think that the toppings are necessary, so if you make this, don't skip out on those! Next time I will also add some bacon. Let me know if you make this and what toppings you added!

Paleo Buffalo Chicken Casserole
Ingredients:

1.5 large head cauliflower, grated
6 eggs
1.5 pound chicken, cooked and shredded (You can also use rotisserie chicken!)
1/2 white onion, diced
1.5 red bell pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
1/2 cup buffalo sauce (I used PaleoChef Sriracha Sauce)

Optional Toppings:

Crispy bacon
Diced red onion
Diced green onion
Diced avocado
Diced tomato

Directions:

Preheat oven to 400° F.
In a large bowl combine the grated cauliflower and eggs. Mix well until full incorporated.
Stir in the remaining ingredients and pour into a casserole dish.
Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.
Top with desired toppings and serve.

Original recipe found here

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Paleo Massaman Chicken Curry

4/18/2016

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I have posted this recipe already, but decided to re-post it anyways since I made it with sweet potatoes this time (as the recipe calls for). I absolutely loved this recipe the first time and adding the sweet potatoes just made it even better! If you are visually turned off by this very orange meal, check out my first post where I paired the chicken with cauliflower rice...it looks way better. I actually meant to make some cauliflower rice again this time, but just ran out of time. Anyways, I opted for baking the sweet potatoes separately and adding them back in at the end since I aim for 6-7 oz of sweet potato in each meal. This one is worth trying!

Paleo Massaman Chicken Curry
Ingredients:

2 lbs chicken
1, 4 oz can massaman curry paste (I used Thai Kitchen Red Curry Paste, which I have seen at most grocery stores)
1 can coconut mlk
1 tsp fish sauce (I used Red Boat fish sauce, which I found at Whole Foods)
5-6 medium sweet potatoes, cubed
1 yellow onion, chopped
⅓ cup cashews, ground
1 Tbsp coconut oil (or other cooking fat)
Thai basil (or regular basil) leaves

Directions:

Melt the coconut oil over medium heat and add curry paste and ⅓ can of coconut milk and saute for about two minutes.
Add your onion, chicken, sweet potatoes and another ⅓ of coconut milk then simmer until the chicken is cooked through, the onions are translucent and the sweet potatoes are soft, about 10 to 15 minutes. (You can also bake your sweet potato cubes before hand to cut down on time, which is what I did because I cook so many sweet potatoes).
Stir in the ground cashews, fish sauce, basil leaves and the last ⅓ of coconut milk.
Simmer for a few minutes and then serve over cauliflower rice, sauted kale or just eat it!

Original recipe found here

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Slow Cooker Beef Stroganoff over Cauliflower Rice with a Roasted Sweet Potato

4/11/2016

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This past weekend was super busy for me, so I ended up ordering 5 meals from Power Supply again. If you read my last post, I mentioned that when I don't have time to meal prep I will order 5 meals from Power Supply and then cook a really simple meal to get one more meal prepped for the week. This week I chose a crockpot recipe with the intention of having it cook all day on Sunday, but that unfortunately did not happen. I ended up having a couple of hours to cook, so I followed the directions below, but cooked this on the stove top on medium heat and covered the pan. Once the beef was cooked, I removed the meat from the pan and boiled the sauce until it began to thicken. Once it started to thicken, I combined the arrowroot powder and water in a small bowl, then added it to the sauce. My sauce definitely turned out too thick after this, but the beef still tasted amazing. Next time I will just make sure I throw everything in the crockpot like the recipe calls for. Either way though, this was a yummy stroganoff recipe worth trying!

Slow Cooker Beef Stroganoff
Ingredients:

1.5 lbs lean stew beef (I used Chuck Tender Steak - I just wasn't feeling lean stew beef)
½ large white onion, chopped
3 cloves garlic, minced
10 oz sliced mushrooms
1¼ cup beef broth (I used half of this)
¼ cup coconut aminos (I use Bragg Liquid Aminos)
¼ cup red wine vinegar
½ tsp onion powder
½ tsp garlic powder
½ cup canned coconut milk (I only used about 3 tbsp of the thick part)
3 tbsp arrowroot starch (I used 2 tbsp)
2 tbsp water (I used 1 tbsp)

Directions:

Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.
In a separate bowl, mix together broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
Set your slow cooker to low and cook for 5 hours.
At the five hour mark, add coconut cream.
In a separate small bowl, mix together arrowroot starch and water. Add to slow cooker.
Let simmer for another 30 mins - 1 hour or until sauce is thickened and beef is tender.
Serve over cauliflower rice.

Original recipe found here

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Bacon Butternut Squash Quiche over Roasted Sweet Potatoes

4/4/2016

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So this past weekend was the first weekend that I was out of town for since starting this blog. When I am out of town all weekend or am way too busy to meal prep, I usually order 5 lunches from Power Supply and then squeeze in cooking a really simple and quick recipe to get one more meal prepped for the week. The quick recipe I chose to cook this week was this quiche recipe that I have made several times before and absolutely love! You can find the recipe for this in my previous blog post. This one really is a must try!

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Thai Coconut Curry Turkey Meatballs over Sweet potato Noodles

Five-Ingredient Slow Cooker Chicken Fajitas over Cauli-Rice

Paleo Buffalo Chicken Casserole

Paleo Massaman Chicken Curry

Slow Cooker Beef Stroganoff over Cauliflower Rice with a Roasted Sweet Potato

Bacon Butternut Squash Quiche over Roasted Sweet Potatoes

Erika Copeland

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