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Szechuan Zoodles

This recipe will actually make you feel cooler and calmer…

szechuan zoodles

It’s holiday season, but in my book that doesn’t mean everything we eat has to be heavy and traditional. This dish is neither, but it’s awesome. When I brought a big bowl of these Szechuan Zoodles to my family’s Hanukkah party, they certainly looked non-traditional next to the latkes but they made everyone happy. I’m all for healthy and happy, so if I were you, I’d give this dish a shot at your holiday party!

I saw this recipe on one of my favorite food blogs, Half Baked Harvest and the beautiful pics kind of called to me, so I knew I was going to have to make some version of them!

I’ve made zoodle dishes before and some have them have been great, while some have been only so-so. While I do love these vegetable noodles, I am a true pasta fanatic, so sometimes I end up a little disappointed. This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta. That’s always a really good thing…

And the dressing… OMG… it’s spicy and sweet and peanut buttery and it’s made in the blender… so it’s easy.

A real pasta dish that’s paleo, healing, spicy, slightly sweet, vibrant, and fresh… who could ask for anything more?

For another awesome paleo pasta dish try my recipe for Roasted Red Pepper Fettuccine.

szechuan zoodles

Here are some of the great healing ingredients in these Szechuan Zoodles:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

szechuan zoodles

Szechwan Zoodles
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Recipe type: zoodles, pasta, spaghetti, spicy, paleo, vegan, vegetarian, Asian
Cuisine: recipe adapted from: Half Baked Harvest
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This dish is made with zucchini noodles and buckwheat spaghetti. The sauce is the perfect combination of spicy and sweet! It's paleo, healthy, and comforting!
Ingredients
  • 20 oz zucchini noodles (I bought mine pre-zoodled, but I would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
  • 1 lb buckwheat spaghetti, cooked al dente (I used these buckwheat/sweet potato ones)
  • ½ cup peanut butter (here's an organic one)
  • ½ cup tahini
  • ¼ cup liquid aminos (you can buy it here)
  • juice of 2 limes
  • ¼ cup coconut sugar (here's a good one)
  • 2 Tbs hot chili oil
  • 1 Tbs toasted sesame oil
  • ½ cup full-fat canned coconut milk
  • ¼ cup hot water
  • 1 cup chopped peanuts
  • ¼ cup sesame seeds (buy organic ones here)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
Instructions
  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the dressing: Put the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and ¼ cup hot water into your blender. Whiz it up until very creamy.
  5. Put the remaining ingredients into the bowl with the noodles.
  6. Add in as much dressing as you like and toss with your hands (you will probably have some extra dressing).
  7. Enjoy!

szechuan zoodles

Paleo Cheese-Stuffed Meatballs

Eating a little bit of beef can help ease that holiday bloated feeling you may be suffering with…
paleo cheese-stuffed meatballs

I love meatballs. When Meatball Mondays became an actual thing that people were doing, I thought here is something I can get on board with — no questions asked.

Meatballs are so adjective-worthy: Delish. Fun. Simple. Comforting. Changeable. Delectable. Delightful. Enticing. Multi-generational. Multi-tasking. Yummy.

So, awhile ago I started making balls of all kinds. There were vegan balls, Italian balls, Asian balls, mini balls, gigantic balls… well, you get the picture.

It turns out that paleo meatballs were my biggest challenge. Oh, they were easy to make, but they required more thought than a regular ball. No grains meant I had a lot of crumbling balls. Then I overcompensated and ended up with some overly moist balls.

Then, once I figured out the perfect recipe (which this recipe for paleo cheese-stuffed meatballs is), they just photographed so…. uhmmmmmmmm …. not nice…

So it was back to the drawing board. And here is the final result.

I will tell you that these paleo cheese-stuffed meatballs still taste better than they look in the pics — they are flavorful and gooey and just so meatball-y. Oh, and did I mention that there is prosciutto in them? Because, well, how could that be bad?

I am not a dairy eater, so I went for vegan cheese for the stuffing in these balls. Truth be told, I’m not so much of a meat eater either, but in the winter, sometimes the body wants what it needs and I guess I’m needing beef! So, even though some people think it’s odd that these balls are made of beef and vegan cheese, I’m telling you, it’s the way to go! There are so many awesome vegan cheeses available today, that not only are the meatballs themselves amazingly delicious, but the cheesy filling is a great added surprise in the center of these grass-fed meatballs that even self-proclaimed vegan-cheese-haters will love the gooey centers.

For a slightly different take on paleo meatballs, make sure you try my recipe for turkey meatballs.

paleo cheese-stuffed meatballs

paleo cheese stuffed meatballs

If you never thought meatballs could be healing, think again…:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I use grass-fed beef whenever possible.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

paleo cheese-stuffed meatballs

Paleo Cheese-Stuffed Meatballs
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Recipe type: meatballs, Italian, main course, appetizer
Cuisine: paleo, whole30, comfort food
Author:
Prep time:
Cook time:
Total time:
Serves: 16
Meatballs stuffed with cheese! And they are healthy!!! Nuf said...
Ingredients
  • 1 lb ground beef (preferably grass-fed)
  • sea salt and black pepper
  • 1 carrot, peeled and cut into thirds
  • 1 medium onion, peeled and cut into quarters
  • ¼ cup chopped fresh parsley
  • 1 Tbs ketchup (I use a paleo one)
  • 2 oz finely diced pancetta
  • ¼ cup tapioca flour
  • 5 oz vegan mozzarella (or cheese of choice), cut into ½-inch cubes
Instructions
  1. Preheat oven to 400°F.
  2. Season the beef with salt and pepper.
  3. Place the carrots and onion into a food processor and pulse until very finely chopped.
  4. In a large bowl, combine the beef, carrot/onion mixture, and all of the rest of the ingredients, except the cheese.
  5. Mush it all up good with your hands.
  6. Form the mixture into balls that are a bit larger than golf balls.
  7. Place the balls on a parchment lined cookie sheet.
  8. Pick up each ball individually and press a cube of cheese into the center of each ball, and then squeeze the meat back around the cheese so that the cheese is completely covered with meat.
  9. Place the balls back onto the cookie sheet.
  10. Bake in the oven for 14 minutes, or until the balls are beginning to brown on the bottom.
  11. Flip the balls over and back an additional 10 minutes, or until they are cooked through.
  12. Enjoy with your favorite sauce, on top of a salad, or as an awesome snack right off the tray!

paleo cheese-stuffed meatballs

Paleo Brussels Sprouts Gratin

Brussels Sprouts have been shown to protect against Alzheimers and they are great for weight loss… what an awesome veg!
paleo brussels sprouts gratin

For years, everyone in my house would sit at the table making horrible, distorted faces whenever I tried to serve a dish with vegan cheese. But, wow have the times changed! The vegan cheese options are now so amazing that even the haters have become lovers. This paleo brussels sprouts gratin is so cheesy and gooey and rich and decadent and lots of other adjectives that I can’t think of right now…

Originally, I had planned to make this dish to serve as a Thanksgiving side. So, I started experimenting several weeks before the holiday.

We ate so much of this in the weeks before the actual day, that there was no way I could get myself to serve it at the holiday table — I was literally afraid of the reaction… I mean, hungry people can get so mean!

So, here it is a few weeks after Thanksgiving, and I can’t stop thinking about these brussels sprouts. So, now I will be making them again and I will hope that everyone else feels that enough time has passed since that week that we all ate this sooooooo many times.

If you haven’t found vegan cheeses that you love yet, send me a comment and I will share with you my favorites and where to get them. For this gratin, I love using a vegan smoked gouda.

And, if you’re like me and can’t get enough brussels sprouts, you have to try my recipe for Paleo Vegan Caesar Salad.

brussels-sprouts-gratin-vertical-cropped-side-angle-4535

Here are some of the amazing healing ingredients in this paleo brussels sprouts gratin:

Brussels sprouts are from the same cruciferous vegetable family as cabbage, broccoli and kale. They are rich in protein, fiber, antioxidants, vitamins and minerals. They are touted for their aid in weight loss because they have so much fiber and so few calories. Research has shown that these sprouts contain colon-cancer fighting substances and vitamins to protect against Alzheimer’s. Traditionally, they are known as more of a winter vegetable, but many markets now carry them year-round, which makes me happy because I like to eat them year-round!

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this gratin.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include flour or another thickener.

Paleo Brussels Sprouts Gratin
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Recipe type: vegetables, side dish, casserole
Cuisine: vegan, paleo, whole30, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
If you are not yet a fan of vegan cheese, this dish will make you one! It's easy, healing, and so decadent tasting. It's the perfect winter side dish!
Ingredients
  • 1-3/4 lb brussels sprouts, ends trimmed, and each sprout cut into halves or quarters
  • ¼ cup extra virgin olive oil
  • sea salt
  • 1 Tbs grass-fed butter
  • 1 Tbs tapioca flour (here's one)
  • ¾ cup full-fat coconut milk (I buy this kind by the case)
  • ½ cup vegan parmesan cheese
  • 2 slices vegan smoked gouda cheese, chopped (or use whatever kind you like)
Instructions
  1. Preheat oven to 425°F convection setting, or 450°F regular bake setting.
  2. Toss the brussels sprouts with the olive oil and a generous amount of sea salt.
  3. Spread the sprouts out on a parchment-lined baking sheet and roast in the oven 20 minutes.
  4. In a small pot, melt the butter.
  5. Whisk in the tapioca flour and continue to whisk until it's totally smooth and starting to color (about 3 minutes).
  6. Pour in the coconut milk, ¼ cup of the parmesan, and the smoked gouda and stir until melted, about 5 mins.
  7. Add salt to taste.
  8. Put the brussels sprouts in an oven-proof casserole dish and pour the sauce over.
  9. Sprinkle remaining parmesan over the top.
  10. Bake in the oven 20 mins.
  11. Enjoy!

paleo brussels sprouts gratin

paleo brussels sprouts gratin

Raw Corn And Vegetable Salad

This raw corn and vegetable salad is a great way to incorporate more raw foods into your diet…

raw corn and vegetable salad

Here it is the day before Thanksgiving. Eating  light and healthy just seems like the right thing to do. Even more so than usual. It’s like going into survival mode. If I want to eat all that I want to eat tomorrow (and that’s a lot), then I better stick to a smart plan today. This raw corn and vegetable salad is a big part of my perfect plan.

This year, I am not hosting the holiday in my home, so I don’t have as much control over the food as I usually do. If I had my druthers, I’d have a couple of raw dishes on the table, but the likelihood of this happening is next to none… so I did the next best thing and I made a big bowl of this raw corn and vegetable salad today. Yup, it was sashimi for lunch and raw veg salad for dinner. I should have enough room for all of that awesomeness tomorrow…

This is a big delicious bowl of crunchy, fresh tasting, deliciousness.

It’s kind of weird for a salad of mine, but there is no dressing on this salad.

That’s right. None. Just lime juice. And it’s perfect this way… and not just because I want to pig out tomorrow…

This salad has lots of veggies, some fruit (kiwis and pineapple), and lots of fresh herbs. It’s dishes like this that make me think I might be able to be a raw foodist. But, I know that’s not going to happen because I just love hot food. But, this raw corn and vegetable salad is really that good.

raw corn and vegetable salad

Here are just some of the ingredients that are so healing in this raw corn and vegetable salad:

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

Cucumbers are awesome, both for taste and health reasons. In Chinese medicine, they are known to have exceptional healing capabilities. They cool the body, expel toxins, purify the blood, strengthen the heart, moistens the large intestines and the lungs and kill tapeworms. They are good to eat if you have swelling in your hands or feet, or if you have a bladder infection.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. I bought this kale already shredded and washed. If you are using a whole bunch of kale, make sure you clean the leaves thoroughly and remove the center thick stems if they bother you (me… I don’t really mind them if the kale is cooked). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Pineapple is great for your digestion and it can help stop diarrhea. It’s especially good in the summer because it fights against heatstroke.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

raw corn and vegetable salad

Raw Corn And Vegetable Salad
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Recipe type: salad, vegetables, fruit, side dish
Cuisine: raw, vegan, vegetarian, whole30, paleo
Author:
Prep time:
Total time:
Serves: 4
There's nothing more delicious or cleaner tasting than this raw vegetable salad dressed with fresh lime juice. Serve it with whatever's on your menu today!
Ingredients
  • 2 small (Kirby) cucumbers, finely diced
  • 1 medium tomato, finely diced
  • 2 carrots, finely diced
  • 2 scallions, sliced
  • 1 red bell pepper, finely diced
  • 1-1/2 cups baby kale, chopped
  • ½ cup chopped fresh cilantro
  • 3 cups corn kernels
  • 5 large basil leaves, chopped
  • ¼ cup finely diced fresh pineapple
  • 1 kiwi, diced
  • ½ an avocado, diced
  • 1-inch piece of jalapeño pepper, finely minced, or to taste
  • juice of 2 limes
  • sea salt to taste
Instructions
  1. Combine all ingredients in a large bowl.
  2. Toss well.
  3. Let the healing begin.

raw corn and vegetable salad

Salt And Pepper Roasted Green Beans

These salt and pepper roasted green beans are a deliciously simple way to improve your digestion…

salt and pepper roasted green beans

Sea salt is awesome. I don’t think it’s on the official superfoods list, but it should be. Did you know that if you don’t have enough salt, your body gets dehydrated? And if you are getting the right amount of salt, then your energy levels will improve. So, try these salt and pepper roasted green beans… they are a quick, delicious fix!

I’ve learned to put a big pinch of sea salt into my water in the morning. I’ve been doing this for years and now I’m seeing that this salted water is becoming an “in” thing. Maybe that’s because sea salt contains some really great minerals (think magnesium, calcium, potassium, zinc, iron, and iodine).

Now, don’t start telling people that I said salt is awesome. I said SEA salt is awesome. Don’t go buying what passes for salt in the supermarket. “Table” salt is not sea salt. Buy real sea salt!

My favorite type of sea salt is pink Himalayan salt. I know, as I’m typing this, I’m thinking to myself that all this talk of salt is probably boring you to tears. But, it’s so important, so I’m just going to continue on… Himalayan sea salt is good for your bones, sleep, libido, muscles, and heart. Really. Ok, my rant is done.

Now, on to this recipe for salt and pepper roasted green beans. It’s so simple. It’s the perfect side dish. In my house we eat these beans with everything. For awhile I was making my recipe for Sesame Green Beans. A lot.  But sometimes Asian tastes don’t go well with what I’m serving, so enter these simple roasted green beans that are just so good and have so much flavor — and it’s all from salt and pepper.

Try these beans and you’ll be hooked like I am!

salt and pepper roasted green beans

These salt and pepper roasted green beans have so few ingredients but they are so good for you:

Green beans have a lot of fiber, vitamin A, vitamin B, and iron. Eating green beans can help rid the body of toxins and can help regulate metabolism. They also can help relieve that feeling of excessive fullness in your stomach and excessive belching. In Chinese medicine, green beans are eaten to clear up chronic diarrhea and even for some lower back pain.

Sea salt, as discussed above, contains magnesium, calcium, potassium, zinc, iron, and iodine — all minerals that are necessary for a healthy body. Himalayan sea salt is good for your bones, sleep, libido, muscles, and heart.

Black pepper is a Chinese herb (Hu Jiao). It’s used to control vomiting and diarrhea and is good for some stomach pains. This common herb also can help the body more easily absorb nutrients, and it is sometimes prescribed to lessen the symptoms of respiratory ailments.

salt and pepper roasted green beans

Salt And Pepper Roasted Green Beans
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Recipe type: vegetables, roasting, beans, green beans
Cuisine: paleo, vegan, vegetarian, whole30
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is the easiest, most delicious, and healthiest side dish ever! Just try it and you'll be hooked!
Ingredients
  • 1 lb.fresh green beans, trimmed
  • 2 Tbs extra-virgin olive oil
  • kosher-style sea salt and black pepper to taste (use a generous amount)
Instructions
  1. Preheat your oven to 400°F convection setting, or 425° regular bake setting.
  2. Line a rimmed baking sheet with parchment paper.
  3. Spread the beans onto the sheet. Don't pile them up; spread them out.
  4. Drizzle the oil on top of the beans.
  5. Sprinkle a generous amount of sea salt and fresh ground pepper onto the beans. Mix them up with your hands or tongs.
  6. Roast in the oven 20 minutes, or until the edges start to brown and the beans are crisp-tender.
  7. Enjoy!

salt and pepper roasted green beans

Paleo Turkey Meatballs

Did you know that turkey can boost your energy…
paleo turkey meatballs

I’m of the belief that any meatball is a good meatball. It’s kind of like any pizza is a good pizza. There’s just something about food in the form of a bite-size round ball that makes it taste awesome. But, not every ball is a healthy ball. And if you are a paleo eater, it’s sometimes hard to find a meatball with great taste and great texture. Enter… these paleo turkey meatballs.

Im my house, meatballs are not reserved just for a plate of pasta. Although, I do love my grain-free pasta… But, my absolute fav way to eat them is atop a huge bowl of steaming veggies. My current obsession is a bowl of garlicky broccoli rabe topped with meatballs. I think I just drooled a little bit onto my computer as I’m typing.

Usually I like my balls with my homemade tomato sauce. But, since these are turkey balls, I thought I’d just go with the Thanksgiving theme and I made a pot of paleo gravy. This was awesome. (I will be posting that recipe soon.) Meatballs are so versatile… what’s not to like? You’ve gotta love a food that multi-tasks well.

These paleo turkey meatballs are amazing! Really! I mean it! They have the texture of old-fashioned delicious meatballs. And, the taste is terrific. When I was testing this recipe I made it several different ways and this one’s the winner. It has pancetta in it to up the taste even more. OMG, when I tell you that these are better than breadcrumb-laden beef meatballs, you just have to believe me…

Also, try my recipe for Vietnamese Meatballs.

paleo turkey meatballs

paleo turkey meatballs

These meatballs have some great nutritional benefits:

Turkey is a healthy meat. Make sure you buy organic turkey for the highest nutritional benefits. Recent research has shown turkey helps lower the risk of pancreatic cancer; however I did read some research that suggests that if you eat the skin along with the meat, some of this value is reduced, so don’t eat too much skin — this recipe uses ground turkey so it has no skin involved… Turkey also has a great protein-to-fat ratio, so it keeps you feeling full with less potential for weight gain. It’s also rich in vitamins and minerals, especially vitamin B and selenium. And, in Chinese medicine, turkey is thought of as a qi-booster, so it can be good for low energy levels.

Pork (this recipe uses pancetta) strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and
tonsillitis.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

paleo turkey meatballs

Paleo Turkey Meatballs
5.0 from 1 reviews
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Recipe type: meatballs, turkey, pork, main course, Italian
Cuisine: paleo, gluten-free, grain-free, dairy-free
Author:
Prep time:
Cook time:
Total time:
Serves: 4
These meatballs are better than any breadcrumb-laden balls you've had. They are healthy, taste amazing, and are easy! Try eating them on top of a bowl of steaming broccoli rabe instead of pasta... yum!
Ingredients
  • 1 lb ground turkey
  • sea salt and black pepper, to taste
  • 1 med onion, quartered
  • 1 carrot, cut into thirds
  • 2 Tbs minced fresh parsley
  • 2 oz finely diced pancetta
  • 1 Tbs tomato paste
  • ¼ cup tapioca flour
Instructions
  1. Preheat your oven to 400°F.
  2. Season the turkey with salt and pepper and place it in a large bowl.
  3. Put the onion and the carrot into a food processor and pulse until really finely minced/grated (alternatively you can do this by hand).
  4. Add the carrot mixture to the turkey in the bowl.
  5. Add the rest of the ingredients to the bowl.
  6. Mush it all up with your hands until combined.
  7. Form the mixture into balls the size of golf balls.
  8. Place the balls on a parchment-lined baking sheet.
  9. Bake 15 minutes, then flip the balls over.
  10. Bake an additional 7 minutes, or until cooked through.
  11. Remove from oven and enjoy!

paleo turkey meatballs

Simple Roasted Butternut Squash

Butternut squash can help reduce inflammation in the body… so if you are suffering from achy joints, here’s your excuse to eat more of this awesome fall wonder! Some of my best menopause-friendly recipes are made with butternut squash… it’s amazing!

simple roasted butternut squash

Fall is my favorite season! I’m one of those people who just loves the change of seasons, so I’ve probably said that other seasons are my fav, but this time I really mean it. The colors of the leaves, the smell of a fireplace, all the cute boots and sweaters, and of course, the food. One of my favorite things that screams autumn is simple roasted butternut squash.

You can’t get simpler than this recipe.

Or more delicious.

Or prettier.

Or more fall-friendly.

People get put off by butternut squash because roasting a whole squash can be intimidating. I get this. I remember once, after roasting a whole squash, when I went to cut it, it rolled off of my counter and onto the floor right next to my huge hairy beast of a dog.

I also remember trying to cut a whole squash before roasting it. This was just hard. Even with my good knives. And even though I like to think I have good muscle strength.

So now, I buy my butternut squash already peeled and cut into cubes. So many markets sell it this way now… how awesome.

I highly recommend buying your squash for this simple roasted butternut squash recipe, already cut up. And, this is not because I’m lazy, but I’m all for saving energy for other things whenever possible (ok, maybe that’s a little lazy…). But just in case you can’t, or you are a purist, feel free to roast it and then cut it — it’s really not too hard. All you do is poke a bunch of fork holes in it, put it on a tray, roast it until done, then cut it in half when it’s softened. Scoop out the seeds and cut it up.

If you love butternut squash, you should also try my Sausage & Butternut Squash Frittata.

simple roasted butternut squash

simple roasted butternut squash

Usually, this is where I list all of the awesome ingredients and tell you why they are good for you. This recipe is so simple that all I’ve got is the one:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

simple roasted butternut squash

Simple Roasted Butternut Squash
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Recipe type: vegetable, side dish, Thanksgiving
Cuisine: paleo, whole30, vegan, vegetarian
Author:
Prep time:
Cook time:
Total time:
Once you make this recipe the first time, you will find yourself making it again and again. It is that good. And that easy. And that healthy...
Ingredients
  • butternut squash cubes (I buy mine already cut into cubes) (use as much as you like)
  • extra-virgin olive oil (enough to drizzle onto the squash)
  • sea salt and black pepper to taste
Instructions
  1. Heat your oven to 400°F.
  2. Place the squash cubes onto a parchment-lined baking sheet.
  3. Drizzle the oil over (not too much).
  4. Sprinkle with salt and pepper.
  5. Roast for about 25 minutes, then stir or flip the cubes.
  6. Roast about 15 minutes more, or until the edges are getting a deep brown color and squash is tender.
  7. Serve with everything.
  8. Enjoy!

simple roasted butternut squash

Butternut Squash Sausage Frittata

Butternut squash can help reduce inflammation in the body… so if you are suffering from achy joints, here’s your excuse to eat more of this awesome fall wonder! Some of my best menopause-friendly recipes are made with butternut squash… it’s amazing!

butternut squash sausage frittata

Breakfast for dinner is one of my favorite meals. Truth be told, I love dinner for breakfast too… But, this butternut squash sausage frittata is definitely breakfast food that’s awesome for dinner. Hmmm, now that I think about it, it’s also dinner food that’s great for breakfast… yikes, what the heck am I talking about?

Anyway, the other night my family requested bagels and lots of bagel-accessories for dinner. Anyone who knows me knows that the only bagels I have in my house are grain-free bagels. Let me assure you that grain-free bagels are not what my family was requesting. So, I went around the corner, bought fresh-out-of-the-oven whole-grain everything bagels. These things were as big as my head. And they smelled so good. I just knew if I ate them I’d regret it later, so I bought extra lox for myself and I came home and made this frittata. And it was so good!

I filled this casserole-y, egg-y dish with breakfast sausages, bacon, butternut squash, spinach, vegan cheese, peppers, and scallions. This was such a treat for me. Better than bagels. And nowadays it’s easy to find bacon and sausage that are organic and nitrate-free, so I’m a happy camper.

Did I mention that fall is my favorite season?  Yeah, I know that thought is really a disconnect, not really a smooth segue at all. But butternut squash is everywhere this season! So, I put a lot of it in this butternut squash sausage frittata…

For another eggs-in-the-oven type of dish, try my Baked Eggs With Sausage And Kale.

butternut squash sausage frittata

Here are some of the awesome healing ingredients in this butternut squash sausage frittata:

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy. I used pork bacon and sausage in this recipe, but I’ve made it before using vegan substitutes and it tastes awesome that way too… so whatever makes you happy…

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

butternut squash sausage frittata

Butternut Squash & Sausage Frittata
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Recipe type: breakfast, casserole, eggs
Cuisine: paleo, whole30
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
This frittata is perfect for breakfast, lunch, or dinner. And, it can be made in advance! I've made it with lots of meat and I've made it vegan... the choice is yours!
Ingredients
  • ½ lb bacon (use pork, turkey, or vegan), sliced and cooked until done
  • 6 breakfast sausage patties (use pork, turkey, or vegan), cooked and chopped
  • 1 Tbs extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 3 scallions, sliced
  • ½ lb butternut squash, cut into small dice
  • 1 cup chopped fresh spinach leaves
  • sea salt and black pepper, to taste
  • 10 eggs, beaten
  • 4 slices cheese (I used vegan American cheese), diced
Instructions
  1. Preheat your oven to 370°F.
  2. Heat oil in a large saute pan over medium heat.
  3. Add the bell pepper, scallion, and squash to the pan. Season with salt and pepper.
  4. Cook, stirring often, until the butternut squash is just tender, about 10 minutes.
  5. Add the spinach, and stir until it starts to wilt.
  6. Pour the contents of the pan into a large bowl.
  7. Let cool a few minutes.
  8. Stir in the eggs and cheese.
  9. Pour the mixture into a greased casserole dish (I used a 9-inch round glass dish).
  10. Bake until a knife inserted in the center comes out clean, about 55 minutes.
  11. Cut into 6 or 8 pieces.
  12. Enjoy!

butternut squash sausage frittata

Lemon And Herb Cauliflower Rice

It’s time you jumped on the cauliflower rice bandwagon, so try this lemon and herb cauliflower rice recipe…

lemon and herb cauliflower rice

Cauliflower rice is awesome. It’s easy, it’s grain-free, it’s so healthy, it’s delicious, and best of all, you can customize it to go with any dish you are serving.

This particular recipe goes with almost anything. I serve it with spicy chicken, steamed veggies, all kinds of fish, and, my personal fav: Lemon And Herb Cauliflower Rice topped with cold seafood salad. Here’s my recipe for Seafood Salad With Garlic And Oil

Truth be told, I also really love it as a breakfast backdrop for eggs, kale, and avocado…

I don’t remember the last time I ate traditional rice. I never feel like I need it or miss it, especially when easy substitutes like this Lemon And Herb Cauliflower Rice are so easy to make. Is everyone jumping on the cauliflower rice bandwagon? It feels like everywhere I go it’s a side dish option… or maybe it’s just that since I’ve become such a fan of it I’m noticing it a lot more. It’s kind of like, which came first… the chicken or the egg?

I have had people tell me cauliflower rice is too hard to make. IT’S NOT HARD TO MAKE! It’s getting even easier to make because so many stores are selling the cauliflower already shredded into “rice” in plastic containers and in bags. But, if you need to make it out of an actual head of cauliflower, all you do is cut the head into big chunks, drop it in the food processor and pulse the machine ten to fifteen times. Done. Not so hard…

But, if you are like many of my friends who hate to spend any time in the kitchen, look around for the pre-riced version, because it really is much easier and faster to make than traditional rice. And to turn it into this Lemon And Herb Cauliflower Rice, all it takes is tossing stuff together in a bowl…

lemon and herb cauliflower rice

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a simple recipe with your name on it…  So CLICK HERE  to be taken directly into my calendar to sign up for your free phone consultation.

lemon and herb cauliflower rice

Here are some of the amazing healing ingredients in this lemon and herb cauliflower rice recipe:

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

 

 

 

lemon and herb cauliflower rice

If you make this Lemon Herb Cauliflower Rice recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Lemon And Herb Cauliflower Rice
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Recipe type: side dish, cauliflower
Cuisine: paleo, whole30, vegan, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Here's a side dish to go with everything! You can make it as-is, or customize it with different flavors and ingredients to go with whatever you are serving... and it really is easy!
Ingredients
  • 1 head cauliflower (or 1 bag or pre-riced cauliflower)
  • sea salt and black pepper to taste
  • ½ cup vegetable broth
  • 4 scallions, sliced
  • zest of 1 large lemon
  • ¼ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh parsley
Instructions
  1. If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice.
  2. Heat the broth over medium heat, in a large skillet with sides, or a medium saucepan.
  3. Add the rice and cook, stirring often, until it is slightly tender, but not mushy, about 5 minutes.
  4. Remove the rice to a large bowl and stir in remaining ingredients.
  5. Serve with everything.
  6. Enjoy!

 

lemon and herb cauliflower rice

Vegan Beet & Butternut Squash Chili

This Vegan Beet & Butternut Squash Chili has big chunks of beets in it. Beets are great for nourishing your blood (that’s not a vampire reference…) — I find that they are awesome for fighting off some of those annoying conditions associated with menopause!

vegan beet & butternut squash chili

It’s chili season! Nothing says happy autumn like the fragrant aroma from a big pot of chili cooking on the stove. In our house that chili must be eaten while watching whatever football game is on TV. And the table has to be filled with bowls of guacamole, cheeses (vegan ones too), coconut yogurt, fresh cilantro, and some healthy-ish chips to pile on top of the individual bowls of chili. And even though this is a healthier chili, it still goes great with an ice cold beer…

Oftentimes I make my chili with meat — beef, pork, turkey, bison, lamb… whatever I’m feeling at the moment. But, I’ve been eating vegan more and more these days, so I decided to make this vegan chili. It’s especially awesome because it’s hearty and has big chunks of veggies. You know, it’s not like one of those vegan chilies that seems to be mostly beans. This one’s got moxie. It’s got heart. It’s got substance. It’s really awesome. And it tastes like a traditional meaty chili… for realz.

Every time I make a pot of chili or soup, I add some raw Chinese herbs to the pot so that while the food cooks, the amazing healing properties of the herbs get infused in my food. This time I added Huang Qi and Shan Yao to boost my energy. If you have access to good quality Chinese herbs, I highly recommend this, and of course, if you have any questions, just ask me!

As I sit here and type this post, I keep sneaking a peak at my closed refrigerator door because I know there’s still a bit of this awesome vegan beet & butternut squash chili sitting in the pot leftover in the fridge. Just sitting there. It’s kind of calling my name… OK, as soon as I’m done here, I’m answering the call of the chili…

If you want to eat more beets, you have to try my awesome recipe for Pomegranate Glazed Beets!

vegan beet & butternut squash chili

Here are some of the awesome healing capabilities of the ingredients in this vegan beet & butternut squash chili:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and
tonsillitis.

In Chinese medicine, red kidney beans are used to aid digestion; they help you if you have diarrhea and they also have a diuretic quality. White navy beans actually improve your memory and they also have a calming effect, so feel free to use a mix of colored beans if you like.

Raw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

vegan beet & butternut squash chili

Vegan Beet & Butternut Squash Chili
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Recipe type: chili, comfort food, vegetables
Cuisine: vegan, vegetarian, paleo, whole30
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
This is a vegan chili that's as hearty as a traditional meaty one. It's got beets, butternut squash, carrots, peppers, beans, and so much more!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 med onion, chopped
  • 1 yellow bell pepper, chopped (use whatever color pepper you have)
  • 2 carrots, peeled and sliced
  • 1-1/2 lb large-diced butternut squash
  • ½ lb red beets, peeled and diced (I used pre-cooked ones)
  • 1 tsp garlic powder
  • ½ tsp chipotle chili powder
  • 1-1/2 tsp turmeric
  • 1 Tbs cumin
  • 1-1/2 Tbs chili powder
  • sea salt and black pepper to taste
  • 1 28-oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 15-oz can kidney beans, undrained
  • 1 Tbs raw cacao powder
  • Optional raw Chinese herbs: Huang Qi, Shan Yao
  • For garnish: vegan cheese, coconut yogurt, fresh cilantro, chips
Instructions
  1. Heat the oil in a large pot over medium heat and add the onion, bell pepper, and carrots. Season with salt and pepper.
  2. Saute, stirring, about 5 minutes.
  3. Add the squash, beets, garlic powder, chipotle powder, turmeric, cumin, chili powder, and more salt and pepper.
  4. Cook, stirring, about 15 minutes, over medium-low heat.
  5. Add the tomatoes, broth, beans, and cacao.
  6. Reduce the heat to low, cover the pot, and simmer 30 minutes.
  7. Give the pot a good stir, uncover it, and cook an additional 20 minutes.
  8. Ladle into individual bowls.
  9. Garnish with a dollop of yogurt, some cilantro, more cheese, and crushed chips.
  10. Enjoy!

vegan beet & butternut squash chili