Easy Lunch & Dinner Recipes

Asian Turkey Meatballs


  • 1 tbsp fish sauce

  • 5 tsp rice vinegar, distilled

  • 3 1/2 tsp sesame oil, divided

  • 1 pinch red pepper flakes

  • 1 lb ground turkey 

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 2 tsp soy sauce, less sodium or Bragg's Aminos

  • Rice bran oil or 1 spray cooking oil

  • 12 large Boston lettuce leaves, washed and patted dry

  • 1 small cucumber, cut into matchsticks* (optional)

  • 1 cup fresh mint leaves, chopped* (optional)


  • In a small bowl whisk together fish sauce, 3 tsp of rice vinegar, 1/2 tsp of sesame oil and red pepper flakes for the dressing; set aside at room temperature.

  • In a large bowl, stir together turkey, garlic, ginger, 3 tsp sesame oil, 2 tsp rice vinegar and soy sauce. Form mixture into 24 (2") meatballs. I find if I use a teaspoon to scoop the meat mixture it makes the right size. 

  • Lightly coat a skillet with rice bran oil and heat to medium-high. Add meatballs in two batches to cook, turning often until browned on all sides, 5 to 7 minutes each batch.

  •  Lay 3 lettuce leaves on each plate. Place 2 meatballs on top of each lettuce leaf. (Option: Top with chopped cucumber and mint leaves.) Drizzle with dressing or dip in a separate small bowl for each person.

  • Serve and Enjoy! Makes 4 servings, 6 meatballs.

Chicken Zoodle Soup


  • Zucchini

  • Carrots

  • Parsley

  • Chicken or vegetable broth



  • Spiralize zucchini

  • Cut carrots into strips

  • Chop fresh parsley

  • Add spiralized zucchini, strips of carrot & fresh parsley to (preferably home made) chicken or vegetable broth. It's that easy to nourish yourself!

Chicken with Chunky Vegetables 


  • Leftover chicken

  • Veggie chunks (carrots, onions, &  

        kale, be creative!)

  • 64 oz of organic chicken broth

  • Himalayan sea salt

  • Put leftover chicken in crock pot.

  • Add chunks of veggies and chicken broth

  • Season as desired or simply Himalayan sea salt.

  • Set on Low for 8+ hours in morning. 

  • Enjoy a nourishing soup when you get home!


Vegan Alfredo Sauce


  • 1/2 c. plain unsweetened unflavored

       cashew milk

  • 1 T. Instant Tapioca

  • 1 T. Nutritional Yeast

  • 1 t. fresh minced garlic

  • 1/2 t. any oil, I used safflower oil

  • 1/4 t. salt

  • 1/4 t. onion powder

  • additional 1/4 c. cashew milk



  • In a small saucepan, heat 1/2 c. plain cashew milk and add 1 T. instant tapioca.

  • Bring to a boil, stirring tapioca, and let sauce boil for several minutes.  

  • Remove from heat, let cool down.

  • Add additional 1/4 c. cashew milk, then add Nutritional Yeast, minced garlic, onion powder, 

  • oil and salt.  

  • Stir that into the tapioca mixture.

  • Enjoy over gluten free pasta or vegetables. 


Pictured are gluten-free elbow shells with English peas and a thinly sliced organic kale leaf.


It was so good I ate it with a spoon!

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