Monthly Archives: March 2015

Couscous with Broccoli and Turkey-Zucchini Meatballs

Couscous with Broccoli and Turkey-Zucchini Meatballs | real food. home made.

Ingredients:

For the meatballs:

  • 1 lb ground turkey (from a local farm)
  • 1 small zucchini, grated
  • 1/2 an onion, diced
  • 4 garlic cloves, minced
  • 1 egg white (from a local farm)
  • 1 T Worcestershire sauce
  • 1/2 t italian seasoning (salt-free)
  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1/2 cup panko bread crumbs

For the dish:

  • 1 cup israeli couscous
  • 1 1/4 cups free range chicken broth
  • 1 large bunch of broccoli, chopped then steamed
  • 6 oz cherry tomatoes, halved
  • juice of half a lemon
  • 2 T basil infused extra virgin olive oil
  • 1/2 t italian seasoning (salt-free)
  • salt and pepper to taste
  • parmesan cheese for serving (optional)

Method:

  1. Preheat oven to 400º and mix all meatball ingredients together by hand in a bowl.  Form into roughly 16 balls, and place onto a wire rack nestled on top of a sheet tray.
  2. Bake for about 22 minutes, or until cooked through.
  3. Meanwhile, steam your broccoli in a wooden basket on one half of the stove, while you cook your couscous in a smaller pan on the other side.  Steam the broccoli until it is tender but retains the last bit of crunch.
  4. To cook the couscous, bring your chicken broth to a boil, add in the couscous, cover, reduce heat, and cook for 8-10 minutes.
  5. Meanwhile, prepare the rest of your ingredients, adding them into a large bowl.  As your elements finish cooking, add them to the bowl as well.  For the meatballs, I chopped them into quarters.  You will not need the whole batch, so you can save some for a midnight snack – or to use in another dish tomorrow.
  6. Top with parmesan cheese, if desired, and serve hot!
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Kayla’s Kobb Salad

Kayla's Kobb Salad | real food. home made.

Kayla’s Kobb Salad

Ingredients:

  • romaine leaves, chopped
  • kale leaves, torn
  • cherry tomatoes, halved
  • green onions, sliced
  • turkey breast from a local farm, sliced
  • 1/2 avocado, sliced
  • hardboiled pastured egg, sliced into wedges
  • sunflower seeds

Serve with a homemade honey mustard dressing.

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Filed under Dinner Ideas, Gluten Free, Lunch, Paleo, Salads

Coconut Oil Popcorn

Know what is silly about popcorn?

Coconut Oil Popcorn | real food. home made.

Butter-flavoured microwave popcorn is consistently on Top 10 Worst Foods To Eat lists, but not a lot of people know that homemade popcorn can be one of the tastiest and healthiest snacks you can eat! Following is a simple recipe that produces the best popcorn you’ve ever made at home!

Coconut Oil Popcorn

Ingredients:

  • 2 T coconut oil
  • 1/2 cup organic popping corn
  • sea salt to taste
  • (optional) additional melted coconut oil or grass-fed butter for drizzling

Method:

  1. Melt coconut oil over medium heat in a large pot with tight fitting lid.
  2. Add 2 corn kernels to the oil in the uncovered pot and wait for them to pop.  Then, the oil is ready!
  3. Add the rest of the kernels, put the lid on, and shake every 10 seconds or so.
  4. When the popping slows down considerably, remove the pot from the heat and shake everything around for another 10 seconds.
  5. If  you are drizzling with extra oil or butter do so now, otherwise just add your desired amount of salt and shake to coat.

Now it’s time to curl up and watch a movie!  Last night we watched Birdman (or the Unexpected Virtue of Ignorance).

I love keeping my extra popcorn in an air-tight container and snacking on it throughout the week.  If you’re lucky enough to have any extra!  I know we didn’t.

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Filed under Gluten Free, Snacks, Vegan, Vegetarian