Lunch/Dinner

Herbed Meatballs

Posted on Nov 20, 2019 in Beef, Chicken, Fowl, Lunch/Dinner

“Herbed Meatballs”

A little tasty bite, you know, something non-turkey right before the BIG Thanksgiving feast. Maybe for the family members who came early and still need to fill their bellies with a bit of comfort food. We can make the dish together or prepare in advance…either way it will be enjoyed by all.

Ingredients: (4-6 servings)

Ingredients:
SAUCE list
1 Tbsp. organic butter
½ cup chopped, organic yellow onion
½ cup diced, organic carrot
½ cup diced, organic celery
2 cups organic mushrooms
3 gloves organic garlic, minced
3 tsp. organic, dried oregano
1 tsp. organic paprika
1 tsp organic red pepper flakes
¼ tsp. organic, ground black pepper
1 28 oz. can organic, diced tomatoes & juice
3 Tbsp. organic tomato paste
½ cup chopped, organic, fresh basil

MEATBALL list
1 ½ lb. lean organic ground beef or chicken
1 large, organic egg
¼ cup organic, coconut flour
2 cloves organic garlic, minced
2 tsp. dried, organic parsley
1 tsp. dried, organic
¼ tsp. Himalayan salt
½ tsp. organic, ground black pepper

In large ceramic skillet on medium heat, melt butter; add onion and sauté until golden; add remaining sauce ingredients EXCEPT the basil; also add ½ cup purified water; increase heat and bring to a boil for 1 minute. Reduce heat & simmer 20 minutes.

Combine meatball list of ingredients in large bowl; thoroughly mix. Roll mixture into approximately 20 meatballs. Add meatballs to skillet with sauce and simmer until meatballs are cooked through…approximately 20 minutes. Stir basil into sauce and serve over “cauliflower rice” for a perfect heart-warming meal to share.

YOUR HEALTHY PLATE COACH – Rita

turkey, lunch, dinner, healthy, keto friendly, paleo friendly

Turkey Trot

Posted on Nov 13, 2019 in Fowl, Lunch/Dinner, Turkey

“Turkey Trot”

Ingredients (serves two):

• 1 Organic, turkey breast*
• 2 Organic, medium-sized onions, chopped
• 8-10 Organic, celery stalks, chopped
• 3 Tsp. poultry seasoning
• 32 oz. organic, vegetable broth**

• Fresh organic asparagus
• Seasoning of choice: Trader Joe’s 21 seasoning, allspice, Italian seasoning, etc.
• Organic spray avocado oil
• Fresh organic baby beets, baked until tender, cooled, and then skinned

**Please retain leftover broth and vegetables for next meal!

In crock pot…add the vegetable broth, poultry seasoning, and
turkey breast and cook for 2 ½ hours on high.

After 2 ½ hours, add the chopped onions and celery and stir
the broth to be sure all mixed well

Beets, depending on size, should be baked at 350 degrees for 1 to 1 ½ hours after piercing each beet with fork several times—may be prepared previous day and served cooled with turkey and asparagus

Lay asparagus on parchment paper on cookie sheet

Lightly spray asparagus with oil and sprinkle with seasoning of choice

After turkey has been removed from the broth, place prepared asparagus into pre-heated 350 degree oven for 10-15 minutes until desired wellness achieved

Slice turkey while asparagus are baking, add prepared beets to plate, then asparagus…

With a thankful heart…share your gourmet creation with family and friends!

YOUR HEALTH PLATE COACH – Rita

Pumpkin Muffins

Posted on Nov 6, 2019 in Breakfast, Lunch/Dinner

“Pumpkin Muffins”

Ingredients: (12 muffins)
• 1 Cup canned, organic pumpkin
• 1/2 Cup organic applesauce
• 1/2 Cup organic Greek yogurt
• 3 Large egg whites
• 1 3/4 Cups organic old fashioned oats
• 1/4 Cup ProteinF1RST
• 1/2 Cup Xylo Sweet crystals or organic coconut crystals
• 1 Tsp. baking soda
• 2 Tsp. baking powder
• 1 Tsp. cinnamon
• 1/2 Tsp. pumpkin pie spice
• 1 Tsp. poppy seeds (optional)

Have one 12-muffin, non-stick ceramic muffin pan available

Preheat oven to 350 degrees

In bowl, combine all ingredients and blend with hand electric mixture

Evenly divide combined mixture into the 12-section muffin pan

Bake 20-25 minutes, or until tops are lightly golden brown

Cool muffins before removing them from the pan

Enjoy the spicy comfort of this holiday treat!

YOUR HEALTH PLATE COACH – Rita

shrimp, lunch, dinner, ketogenic, keto, paleo, easy

Shrimp Pad Thai

Posted on Oct 16, 2019 in Lunch/Dinner, Seafood

“Shrimp Pad Thai”

This week we are moving out of the country to a nice Thai dish to excite our palates and keep things interesting!

Ingredients: (serves 4)
• 3 Tbsp. organic toasted sesame oil
• 2 organic garlic cloves, minced
• 1 Tbsp. organic, raw unfiltered honey
• 1/3 cup organic almond butter
• 1/2 cup Native Forest brand, non-GMO, organic, unsweetened coconut milk
• 24+ frozen cooked shrimp, thawed (room temperature is perfect)
• 4 organic green onions, sliced length-wise
• 1 large handful of organic bean sprouts
• 4 handfuls of organic, uncooked spinach, chopped (about 4 cups total chopped)

In large ceramic skillet, heat sesame oil on low-med heat; add garlic

Heat for a few minutes and then add the almond butter & honey

Slowly add in coconut milk; turn heat to medium and add shrimp & onions; continue stirring until all heated through (do not boil); next add bean sprouts and quickly stir until heated

Place spinach in small pile on four plates and divide the heated mixture evenly over the spinach for four individual servings

YOUR HEALTHY PLATE COACH – Rita