Easy Lunch & Dinner Recipes
Asian Turkey Meatballs
Ingredients
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1 tbsp fish sauce
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5 tsp rice vinegar, distilled
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3 1/2 tsp sesame oil, divided
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1 pinch red pepper flakes
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1 lb ground turkey
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2 cloves garlic, minced
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1 tbsp fresh ginger, minced
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2 tsp soy sauce, less sodium or Bragg's Aminos
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Rice bran oil or 1 spray cooking oil
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12 large Boston lettuce leaves, washed and patted dry
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1 small cucumber, cut into matchsticks* (optional)
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1 cup fresh mint leaves, chopped* (optional)
Instructions
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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.
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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.
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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.
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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.
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Serve and Enjoy! Makes 4 servings, 6 meatballs.
Chicken Zoodle Soup
Ingredients
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Zucchini
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Carrots
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Parsley
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Chicken or vegetable broth
Instructions
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Spiralize zucchini
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Cut carrots into strips
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Chop fresh parsley
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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
Ingredients
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Leftover chicken
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Veggie chunks (carrots, onions, &
kale, be creative!)
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64 oz of organic chicken broth
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Himalayan sea salt
Instructions
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Put leftover chicken in crock pot.
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Add chunks of veggies and chicken broth
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Season as desired or simply Himalayan sea salt.
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Set on Low for 8+ hours in morning.
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Enjoy a nourishing soup when you get home!
Vegan Alfredo Sauce
Ingredients
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1/2 c. plain unsweetened unflavored
cashew milk
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1 T. Instant Tapioca
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1 T. Nutritional Yeast
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1 t. fresh minced garlic
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1/2 t. any oil, I used safflower oil
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1/4 t. salt
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1/4 t. onion powder
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additional 1/4 c. cashew milk
Directions
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In a small saucepan, heat 1/2 c. plain cashew milk and add 1 T. instant tapioca.
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Bring to a boil, stirring tapioca, and let sauce boil for several minutes.
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Remove from heat, let cool down.
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Add additional 1/4 c. cashew milk, then add Nutritional Yeast, minced garlic, onion powder,
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oil and salt.
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Stir that into the tapioca mixture.
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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!
