Turkey Meatloaf

I have made turkey meatloaf a few ways. This is another gluten-free/dairy-free recipe for turkey meatloaf. It is simple and delicious. I think this recipe is one of my favorites when it comes to meatloaf recipes.

Ingredients

Ground turkey 
1/3 Cup of gluten-free quick-cooking oats
1/4 Cup of almond milk
1 Egg 
1 Small onion, chopped
1 Tablespoon of worcestershire sauce
Salt and pepper
Organic ketchup

Coconut oil cooking spray

Directions

1. In small bowl combine oats and milk, let absorb about 10 minutes
2. Combine absorbed oats and all ingredients (except for ketchup) in a large bowl and mix with a large fork
3. Spray a 9x13 baking pan with cooking spray
4. Shape meat mixture into loaf and brush with ketchup.
5. Bake at 350 for 50 minutes

Mini Cauliflower Pizzas

I loved this! It was delicious! I found a recipe that used almond meal instead of cheese. I use dairy free cheese, so I wasn't sure if that would work the same as real cheese. I will definitely be making this again and again and again!

Ingredients 

1 Medium sized head of cauliflower 
1/2 Teaspoon of dried basil 
1/2 Teaspoon of dried oregano 
1/2 Teaspoon of garlic powder
2 Tablespoons of almond meal
1 Tablespoon of olive oil
1 Egg
Coconut oil cooking spray
Dairy free cheese
Marinara sauce
Fresh Basil

Directions

1. Preheat the oven to 450 degrees. Place a piece of parchment paper on a baking pan and spray it with cooking spray 
2. Wash and throughly dry a small head of cauliflower. Cut off the florets, you don't need much stem. Microwave for about 2-3 minutes. Place the "steamed" cauliflower on a paper towel and soak up all the  moisture. Be careful, it will be hot
3. Once it is cooled off, pulse the cauliflower in a food processor, until you get a powdery mush
4. Add the spices,  almond meal, olive oil, and egg and mix well. (You can do this in the food processor or in another bowl by hand.) 
5. Once mixed together, use your hands or an ice cream scooper to form the dough into mini crusts on the parchment paper. Pat them down, making sure it's tightly formed together.

6. Bake for about 20 minutes, or until they start to turn golden brown and the edges crisp up. 

7. Remove from the oven and add marinara sauce, cheese, and basil and bake for another 10 minutes

Grain-Free Pumpkin Bread

I had a 1/2 can of pumpkin puree left after making the pumpkin bites, so I decided to make grain-free pumpkin bread. This bread came out so good! I was actually impressed since I'm not the best baker.

Ingredients

3 Cups of almond flour
1 Cup of tapioca flour
2 Tsp of baking soda
2 Tsp of cinnamon
1/2 Tsp of allspice (I omitted this because I didn't have it)
1/2 Tsp of nutmeg
2 Eggs
1/2 Cup of pumpkin
1/4 Cup of organic honey
1/4 Cup of coconut oil, melted 
1/2 Cup of water
Coconut oil cooking spray

Directions

1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil

2. In a large bowl, combine all the dry ingredients

3. In a separate bowl, whisk together the eggs, pumpkin, water, honey and oil

4. Pour the wet ingredients into dry ingredients and stir until combined 

5. Press evenly into the loaf pan and bake for 25-30 minutes, or until golden brown and a knife comes out clean

6.  Let cool the bread cool in the pan for 15 minutes before slicing

Pumpkin Spice Energy Bites

These little energy bites do not take long to make and are delicious! I love making snack bites. They have become addicting. I'm always looking for new ways to make them. I have so many cans of pumpkin, I wanted to use at least one. I found this recipe and loved it!

Ingredients

1/2 Cup of pumpkin puree
1/2 Cup of almond butter
1/4 Cup of organic maple syrup
1 teaspoon pumpkin pie spice (I omitted this because I did not have it)
1 1/3 Cup of gluten-free rolled oats
1/3 Cup of pumpkin seeds
1/3 Cup of raisins
2 Tablespoons of chia seeds

Directions

1. Combine the pumpkin puree, almond butter, maple syrup, and pumpkin pie spice in a large bowl and stir until smooth

2. Fold in the oats, pumpkin seeds, raisins, and chia seeds

3. Cover the bowl with plastic wrap and refrigerate for about 2 hours (If you want to have it chilled faster, put it in the freezer for an hour)

4. Roll the mixture into balls 

5. Store the balls in the refrigerator or freeze 

Remoulade Sauce

My hubby and I invited my parents over for dinner to celebrate their anniversary. We decided to grill fish. I wanted some type of dipping sauce to go with my tuna steak, so I decided to make a remoulade sauce. Everyone loved it!

Ingredients

1 Cup of mayonnaise (I used egg-free Just Mayo)
2 Tablespoons of ketchup 2 Tablespoons of horseradish mustard (You can use 1 tablespoon horseradish and 1 tablespoon of ground mustard separately)
1 Tablespoon of worcestershire sauce
2 Teaspoons of paprika 
2 Cloves of minced garlic 
Salt
Pepper 
2 Teaspoons of hot sauce
1 Tablespoon of lemon juice 
Dried parsley

Directions

1. Mix everything together and serve
2. Keep refrigerated whatever isn't used

Buffalo Chicken Fettuccine

I changed the original recipe. My version is both dairy free and gluten free. I think it turned out great! It wasn't that spicy, but it definitely had a kick to it. I would definitely make this again! Feel free to make this with regular fettuccine and dairy milk.

Ingredients

2 TB of vegan butter
2 TB of gluten free flour
1 Cup of cold coconut milk 
1/2 Cup of Frank's Original Hot Sauce 
1 Tsp of worcestershire sauce
Uncooked chicken breast, diced
Gluten Free Fettuccine noodles (I used brown rice fettuccine) 
Cherry tomatoes, cut in half
Fresh basil

Directions

1. In a large skillet, melt the butter 

2. Add the flour to the pan and whisk until it turns into a light past

3. While whisking, add the milk and turn the heat up to medium high

4. Whisk constantly until liquid thickens 

5. Add the hot sauce, worcestershire sauce, and diced uncooked chicken 

6. Reduce heat to a simmer and cook the chicken, until cooked through (Depending on how thick the chicken is, this can take 20-30 minutes)

7. Cook the fettuccine according to box directions

8. Once the fettuccine is cooked, drain them and add them to the chicken and cream sauce

9. Mix well and add the cherry tomatoes, then toss together

10. Add basil on top

Paleo Meatballs, Asian Style

I want to continue making paleo recipes because they are always gluten free and dairy free. These meatballs do not contain a lot of ingredients and are simple to make. I enjoyed them with a side of duck sauce!

Ingredients

Ground turkey (You can use beef or pork)
Green onions, very thinly sliced 
2 Tsp of liquid aminos 
2 Tsp of sesame oil
1 Tsp of fish sauce
½ Tsp of grated ginger
Coconut oil

Directions

1. Preheat the oven to 350 degrees

2. Combine the turkey, green onions, liquid aminos, sesame oil, and fish sauce in a bowl and mix until everything is combined

3. Roll the meat mixture into balls and place in a pan that has melted coconut oil

4. Brown all the sides of the meatballs and then place on a baking sheet that has been lined with tin foil. Make sure the foil is sprayed with cooking spray

5. Bake the meatballs for 20 minutes to cook the insides through