I love Pesto, especially during the Spring and Summer months. The vibrant flavors of the basil, parsley, oil, and lemon can bring any dish to life. My Pesto Turkey Meatball Skillet is easy to make, and it is paleo friendly, gluten and dairy free!
As I started to plan out my Elimin8 menu (a program designed by Dr. Will Cole, author of The Inflammation Spectrum) I wanted to create some new recipes that were flavorful and packed with nutrients. I recently heard about hearts of palm, and so I wanted to give it a try. Hearts of palm is a crunchy vegetable that is harvested from a palm tree. People will often use this ingredient as a pasta substitute for many dishes to keep them gluten free and paleo compliant, but you can substitute any vegetable based noodle here such as zucchini or spaghetti squash. The brand of hearts of palm I used was Natural Heaven’s Angel Hair, which can be found on Amazon or I found mine at T.J. Maxx!
This time of year I love using fresh herbs, because they are so plentiful as everything is in bloom. I will often purchase the whole basil plant when I am at Whole Foods, because it is more cost affective than buying a prepackaged option. Added bonus, you can get more out of the plant if you look after it a bit. For the pesto I substituted nutritional yeast for the traditional cheese found in pesto dishes, and I added some into the meatballs as well. Overall, this dish is pretty easy to make. All you need is one pan, and the ingredients listed below. I hope you love this easy to make beauty as much as I did, enjoy!
1 package of Natural Heaven's Angel Hair hearts of palm noodles
Add all of the ingredients (except for the olive oil) into a food processor, and pulse a few times to break up the garlic cloves
Slowly add in the oil and process until smooth. Transfer the sauce into a small dish, and set it aside in the refrigerator while you prep the rest of the meal.
Add the 1 tsp of avocado oil into a skillet over medium heat, and toss in the minced garlic. Stir frequently to avoid burning. Once the garlic is fragrant, remove it from the heat and add it into a medium mixing bowl.
Add in the turkey, nutritional yeast, salt, Italian seasoning, coconut flour, and chicken broth in with the garlic, and mix until well combined. Then, form into 12 meatballs.
Add 1 tbsp of avocado oil into the skillet over medium heat, and gently place the meatballs into the pan to brown. Turn the meatballs every so often for an even crisp along the edges, and cook until they are no longer pink.
Toss in the frozen broccoli florets, and cover to steam
Once the broccoli is tender, turn the heat to medium-low, and add the hearts of palm angel hair into the skillet. Pour the pesto sauce over the skillet, and stir until well combined.
Remove the skillet from the heat, and serve with fresh lemon wedges and freshly torn basil. Enjoy!
Are you looking for a twist to add into your Taco Tuesday rotation? These are amazing vegetable based tacos that will please everyone at the table, including the meat lovers. The Romesco sauce adds a little something special while keeping this dish gluten free and Paleo friendly.
My favorite local taco spot has amazing vegetable based taco options such as mushrooms and cauliflower. I order one of each every time we go, because I just can’t resist the flavors. I recreated the mushroom taco in my Chicken & Mushroom Taco recipe, and I definitely challenged myself to recreate the cauliflower tacos well.
Don’t be intimidated by Romesco sauce. I was when I heard of it, and thought that I was in way over my head. However, I played with the ingredients, and I finally landed on the money spot with this recipe. This sauce brings everything together with the subtle tomato taste mixed with the toasted almonds and roasted peppers. My goodness, you will love this. I have leftovers when I make this, and I find myself adding it to anything I can. I hope you enjoy these as much as I do!
Grilling season is upon us, and I am ready for these Sun-dried Tomato Turkey Burgers. This recipe is a light dish that satisfies the craving for Italian without feeling the bloat from spoonfuls of pasta.
Recently I totally over ordered ground turkey in my ButcherBox shipment, and so I am crafting tons of turkey recipes. One of my go to’s is turkey burgers. I will make these on a Sunday night and have leftovers for our lunches for the next few days. Nothing like a solid meal prep to make the lunch packing process easy and breezy right? If you don’t need to have leftovers then just cut the recipe in half.
For the turkey, it is always ideal if you can get organic and free from hormones, etc. For the sun-dried tomatoes I opted for a jar that came packed with oil, so I simply just took the tomatoes out and left the oil in the jar. The oils in the tomatoes themselves will help make the burgers nice and juicy. I put mozzarella cheese on my husband’s, because he tolerates it well. I on the other hand have to be selective over the dairy I consume, and when I do I try to make sure it is from a quality source.
I will serve these burgers over a salad or on a sprouted bun. My sons will not eat these with the fixings, so I make sure that I put some of the turkey aside to make plain burgers for them. I hope you enjoy these as much as we do!
Sun-dried Tomato Turkey Burgers Makes 8 burgers
2 pounds of ground turkey
1/2 cup of sun-dried tomatoes (packaged in oil), chopped
4 cups of spinach
1 tsp salt
1/2 tsp of garlic powder
Optional: mozzarella cheese, avocado, avocado mayo or red onion for the topping
Over medium heat lightly sauté the spinach until lightly wilted
Add the spinach into a medium sized mixing bowl
Remove a 1/2 cups worth of the sun-dried tomatoes from the jar and lightly chop
Add the chopped tomatoes, turkey, salt and garlic powder to the mixing bowl and combine
Form 8 burger patties and grill for about 15 minutes or until cooked through
Top with these with optional items: fresh mozzarella, avocado mayo, leftover tomatoes, red onion and avocado