Easy Lunch & Dinner Recipes

Asian Turkey Meatballs

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Ingredients

• 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)

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Instructions

• 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.

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Chicken Zoodle Soup​

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Ingredients

• Zucchini

• Carrots

• Parsley

• Chicken or vegetable broth

 

Instructions

• 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!

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Chicken with Chunky Vegetables 

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Ingredients

• Leftover chicken

• Veggie chunks (carrots, onions, &  

        kale, be creative!)

• 64 oz of organic chicken broth

• Himalayan sea salt

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Instructions

• 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!

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Vegan Alfredo Sauce​

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Ingredients

• 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

 

Directions

• 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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