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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!


Quick & Easy Quinoa Dinner



  • 1 can chopped hearts of palm

  • 1 can great northern beans

  • 1 small tomato, cubed

  • 1/2 onion finely chopped 

  • 1/2 zucchini, small cubes

  • Leftover marinated flank steak


Dressing: 1 small garlic clove, minced, red wine vinegar, olive oil, fine ground pepper and A. Vogel Herbamare salt blend.


Other options include finely chopped celery, chopped cucumber, fresh spinach... the possibilities are endless, so let loose and make it your own!

Yummy Asian Cabbage Salad with Grilled Shrimp



  • 1/2 lb raw shrimp

  • 1 tbsp toasted sesame oil

  • 1 lime, juiced

  • 2.5 cups romaine lettuce

  • 1 cup purple cabbage, thinly shredded

  • 2 large carrots, sliced thin

  • 1/4 cup fresh cilantro, finely chopped

  • 1/4 cup fresh mint, finely chopped

  • 1/2 cup cashews

  • 1/2 avocado, cut into cubes

  • Himalayan sea salt & pepper, to taste



  1. Shred and slice the cabbage and carrots then put in a large bowl with the romaine lettuce. 

  2. Add the cilantro, mint, and cashews to the salad mixture. Season to taste with salt and pepper, and squeeze lime juice over the mix. Toss to make sure everything is evenly coated. 

  3. Heat toasted sesame oil over medium heat in a grill pan. Add shrimp, season each side to taste. Cook on each side for 2-3 minutes, or just until pink. Remove from heat and add to the bowl of salad. 

  4. Add dressing of choice and toss the salad again. 

  5. Serve and enjoy! 

Cozy Celery Soup


  • 2 tablespoons butter, olive oil for vegan,

ghee for Whole30

  • 1 medium onion, chopped

  • 4 cloves garlic, chopped

  • 8 cups chopped celery, about 12 stalks

  • 1 lb potatoes, peeled and diced

  • 4 cups chicken or vegetable stock

  • Optional ½ cup parsley, for color

  • Sea salt and pepper, to taste

  • To serve: dill and sour cream



  • Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more.
    2 tablespoons butter, 1 medium onion, 4 cloves garlic

  • Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.
    8 cups chopped celery, 1 lb potatoes, 4 cups chicken or vegetable stock

  • Add the parsley to the pot (if using)  then blend the soup either with an immersion blender or in small batches in your blender. Season to to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.
    Optional ½ cup parsley, Sea salt and pepper, To serve: dill and sour cream


source: the endless meal

Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
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!

Crustless Quiche


  • 12 eggs, beaten

  • 1 large organic zucchini, shredded

  • 1 sweet onion, shredded

  • 1 1/2 t. 21 Season Salute Trader Joe’s

  • 1/2 t. garlic powder

  • 2 shakes fine ground pepper

  • 2 shakes Italian seasoning

  • 1/2 t sea salt (optional)

  • Spinach leaves to decorate


  1. Preheat oven to 375 degrees.

  2. Strain zucchini and onion in cheese cloth or paper towels, mix together.

  3. Grease pan with pastured butter. Blend eggs and add seasonings. Add zucchini and onion to eggs and food into eggs.

  4. Bake for 45 minutes until edges are brown.

  5. Let cool, and enjoy!


Any veggies may be used, make it your own!

















Leftover Turkey Soup


  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 onion or 2 shallots

  • 1 carrot, large

  • 2 stalks celery

  • 1 clove garlic

  • 4 sprigs thyme or ½ tsp dried thyme

  • 1.5 litre/6 cups turkey or chicken stock

  • 75g/1/2 cup giant/pearl couscous

  • 250g/2 cups cooked turkey or chicken

  • 2 bay leaves

  • salt and pepper to taste

  • 1 tbsp parsley, chopped



  • Saute chopped onion, celery, carrots and a clove of garlic with thyme leaves in oil and butter over low heat for 5 minutes. Add turkey or chicken stock, cooked turkey, bay leaves and bring to a boil. Season with salt and pepper.

  • Add the giant couscous or noodles and cook for 10 minutes over medium heat until the couscous is tender. Sprinkle with chopped parsley and serve.


  • Homemade or ready made turkey or chicken stock is suitable. 

  • You can use noodles instead of Israeli couscous


source: Vikalinka

Healthy Recipes Nutrition Maitland
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