With a limited window of time to make dinner and workout, I whipped together this super quick meal: oven-roasted squash and zucchini paired with homemade turkey meatballs.
Preheat oven to about 400 degrees and then prep the veggies:
Toss two sliced summer squash and two zucchini with olive oil, salt, pepper and thyme in an oven-safe casserole dish.
Next, prep the meatballs:
Mix 1 lb ground turkey with a generous scoop of almond meal, a scoop of unsweetened and shredded coconut, 1 egg, salt, pepper, olive oil and thyme. Scoop 1/4-cup or smaller spoonfuls into a buttered casserole dish.
Bake both dishes for about 30 minutes, or until veggies are tender and meatballs are cooked through.
More thyme for you!
In my quest to eat less processed or refined foods, and more nutrient-rich foods in their original forms (or close to it), I’ve stumbled my way through some baking disasters. Fortunately, this morning I made my first successful batch of almond flour waffles.
Thanks to The Daily Dietribe for testing out the right ratios of flour to starch – a key make-or-break factor in baking with nut flours and root starches. I found that adding one egg was necessary to keep the waffles from splitting in half when opening the waffle iron.
Almond Flour Waffles (Adapted from The Daily Dietribe)
1 – 1/4 cups almond flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp sea salt
2 tbsp coconut palm sugar
1/4 cup unsweetened applesauce
2 tbsp vegetable oil
1/2 cup almond milk
Mix dry ingredients separately from wet ingredients. Combine and whisk in egg. Make sure your waffle iron is greased. You may need to play around with settings and open the iron slowly to make sure waffle is thoroughly cooked.