Not a whole lot of explaining needed here folks. I seasoned the chicken breasts with fresh garlic, S&P, and a chipotle seasoning blend, firmly wrapped it in bacon and baked at 375 for about 35 minutes. The bacon was crisp … Continue reading
Inspired by The Well Fed cookbook’s Sunshine Sauce, this sauce is one of my absolute faves. It is so versatile I use it in a stir-fry, on salads, and even as a dip for veggies. It’s great for satisfying my … Continue reading
Filled with antioxidant-rich spinach and smothered in a homemade pasta sauce, there’s no denying it, you’re gonna want these balls in your mouth. Conveniently, you can find the recipe for that sauce here. The rotini was a gluten-free rice pasta but these were good enough to eat as is, and we did.
Spinach Turkey Meatballs
I eyeball everything these days cause I love to live dangerously. Adjust to your tastes.
1 lb lean ground turkey
a couple handfuls of fresh chopped spinach
1 rounded tsp Italian seasoning
two cloves garlic
1/4 parmesan cheese, extra for garnishing
an egg, beaten
salt and pepper
Combine ingredients, mix, form the meatballs, brown them in a frying pan, finish in the oven at 350 for 20 minutes. Pour sauce around the meatballs so they soak up that deliciousness and don’t dry out. Or bake them… or cook through in the frying pan… whatever floats your boat.
Fresh basa fillet, veggies, and seasonings teamed up in my oven for one fabulous fish taco feast.
Oven roasted that basa with the usual suspects – salt, pepper, and lemon juice – along with some cumin, cayenne, garlic, parsley, tomatoes, and onions.
In the sweet mango salsa there are roma tomatoes, sweet red onion, cilantro, salt and pepper, and lemon juice.
AND THAT’S ALL SHE WROTE!
But not all she ate. She definitely had a second taco.
There’s not much you can’t accomplish when you start your day with a well-balanced breakfast like these quick oats with almond butter, jam, and banana. Almond milk is such a great lactose alternative, especially in this dish, where it lends a creamy nutty flavour,
Oatmeal with Almond Butter, Blueberry Jam, and Banana
1 1/2 cup quick oats
3 cups water
1 tsp vanilla
1 spoonful almond butter
1 spoonful sugar-free blueberry jam
In a medium pot, add a pinch of salt to three cups water and boil. When boiling, add oats and stir, turning heat down to medium. Cook until oatmeal has a thick consistency. Stir in vanilla. Chop up banana in the bottom of your bowl, top with oatmeal and a scoop of almond butter and jam ( I used blueberry). Top with banana slices and almond milk.
Best enjoyed with the morning paper and a cup of coffee.