I love mini meatballs. They are super yummy to build a bowl around and very versatile. These are so moist and delicious! They practically melt in your mouth.
Turkey Flax Meatballs
1 pound of organic ground turkey, mixed white and dark meat, NOT all white breast meat or they will be dry.
2 T ground golden flax. I buy mine as whole seeds and grind in my blendtec blender and freeze what I don’t use immediately.
1/2 cup of frozen cauliflower rice
1 tsp onion powder
1/2 tsp sea salt, I use Redmond Real Salt
1 T hemp heart gomasio (optional)
Preheat the oven to 400.
Mix all of the ingredients in a mixing bowl until well blended.
Use a Tablespoon measuring spoon to scoop the mixture and roll by hand into small meatballs.
Brown them in oil in an oven safe skillet (stainless or cast iron).
Transfer the skillet to the oven to finish cooking the meatballs. They are done when a thermometer inserted measures 165. How long that takes will be a result of how big they are and how much browning you did stovetop. For me it is about 10 minutes.
I like to make these on a food prep day and then transfer them to a parchment lined baking sheet and freeze. Once frozen I transfer to a large stasher bag and keep in my #freezerstash.
If you are on Instagram you know I have been on a green “flatbread” kick lately. My husband would call it a jag 😉…love you honey! I first discovered raw green “bread” from following the amazing Dr. Deanna Mutzel on instagram…check her out here. She is the Queen of this stuff and she has a wonderful ebook and online course where you can learn all there is to know about making it. I have been toying around with my own version and many of you have asked for me to share it, and since I always gladly share my recipes with you all, here goes. Continue reading
Years and years ago as a teenager I did a stint of eating macrobiotic and back then we made a LOT of gomasio and put it on everything! I can just taste it now. So good! We made it with sesame seeds and sea salt…simple enough. I decided to give it a go with hemp hearts, which are my current favorite and a recent successful food reintroduction.
Here is what I did. I can’t even call this a recipe…it’s a “barely recipe”. Continue reading
Sad to admit, but it has only been in recent years that I discovered that you need to oil cutting boards. Regular oiling will certainly extend the life of your wooden boards. I try to remember to oil mine once a month, or sooner Continue reading
We used to donate our kitchen scraps to a local farm, then later to a botanical garden. At some point I decided I wanted to use them to make my OWN compost, but I wasn’t eager to invest in a pricey 2 bin system. Somewhere way back, I read that you could compost in a trash can. That intrigued me, so I improvised this system and did some additional tweaking Continue reading
Lately I have been making a new version of soup based on my Creamy Cauliflower Leek Soup base. It is delicious and I love the addition of watercress, which is a nutrient powerhouse, and is naturally anti-histamine. This version is made in my Instant Pot, but can also be done stovetop if you don’t have one. I use water as the liquid, but you can certainly opt for broth. Meat broth or juices are often problematic for me due to their high histamine content, but they do make an even tastier soup, so if you tolerate them, GO for it! Continue reading