Crockpot Turkery Sloppy Joes

Delicious! For two people there were a lot of leftovers. I would definitely make this again and again. Kid friendly too! I really liked the fact that I did not have to brown the meat before putting it in the crockpot. Makes life easier.

Ingredients

2 lbs of ground turkey
½ Cup of onion, finely chopped
2 Stalks of celery, finely chopped
1, 14.5 oz Can of tomato sauce
1, 10 ozCan of tomato soup (Make sure it is organic)
¼ Cup of brown sugar
¼ Cup ketchup
¼ Cup barbecue sauce
1 Tablespoon of Worcestershire sauce
1½ Teaspoon of dry mustard (I omitted this because I did not have it)
1 Tablespoon of yellow mustard
1 Teaspoon of chili powder
1 Teaspoon of garlic powder

Directions

1. Put all the ingredients into the crock pot, stir to combine fully. No need to precook the ground meat
2. Cook on low for 4 hours
3. Serve on buns

Breakfast Egg Muffins with Bacon and Spinach

Very simple and delicious. Perfect for dinner, lunch, or breakfast on the go!

Ingredients

6 Eggs
¼ Cup of milk (I used coconut milk)¼ Teaspoon of salt
2 Cups of grated cheddar cheese
3/4 Cup of spinach, cooked and drained (I used the frozen chopped spinach)
6 b Turkey bacon slices, cooked, drained of fat, and chopped

Coconut oil coking spray

Directions

1. Preheat the oven to 350 degrees

2. Use a 12-cup muffin pan and spray the muffin pan with the cooking spray
3. In a large bowl, beat eggs until smooth, then add the milk, salt, cheddar cheese and mix 4. 4. Stir the spinach and cooked bacon into the egg mixture

5. Ladle the egg mixture into greased muffin cups ¾ full
6. Bake for 25 minutes

7. Remove from the oven, and let the muffins cool for a little before removing them from the pan

Gluten Free Irish Soda Bread

DELICIOUS! Tastes just like regular Irish soda bread. I cannot wait to make this every March.

Ingredients

1 Cup milk (I used coconut milk)
1 Tablespoon of lemon juice
1 Extra large egg
3/4 Teaspoon of baking soda
2 2/3 Cups of gluten-free flour mix
1 Teaspoon of xanthan gum
3 Tablespoons of brown sugar or honey
1/2 Teaspoon of baking powder
1/2 Teaspoon of sea salt
2 Tablespoons of butter (I used vegan butter)
1/2 Cup of currants or raisins (I used raisins)
1 1/2 Teaspoons of caraway seeds (optional)

Directions

1. Preheat the oven to 400 degrees
2. Place a small, lightly oiled cast iron skillet in oven to preheat
3. Combine the milk with the lemon juice and let sit 2-3 minutes to coagulate then add the egg and beat
4. Add the baking soda and set aside to let the baking soda start to work
5. Then add the flour, xanthan gum, brown sugar, baking powder, and salt to the bowl. Combine well

6. Add butter and mix until it’s the size of small peas (Use a fork)
7. Transfer the flour mixture to a large bowl. Stir in the raisins and caraway seeds until it’s evenly combined. Make a well in the center of the flour and add the wet ingredients, stirring just until combined. Make sure to scrape the bottom and sides of the bowl well while stirring
8. Scrape dough into hot skillet, and working quickly, use a rubber spatula to shape dough into a dome. Lightly dust the top of the loaf with flour
9. Place the skillet back into the oven and turn the oven down to 375 degrees

10. Rotate the bread 180 degrees halfway through the baking time. If it browns too quickly, cover it with aluminum foil
11. Bake for 40-45 minutes, until the bread has baked through

Pumpkin Spice Energy Bites

I've made these before and they are always delicious! Perfect snack for on the go!

Ingredients

1/2 Cup of pumpkin puree
1/2 Cup of almond butter (I used smooth Barney Butter)
1/4 Cup of organic maple syrup
1 Teaspoon of pumpkin pie spice 
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 

Turkey and Spinach Quinoa Casserole

Again, another simple dish to make. I love using quinoa to cook. It's delicious. This recipe is easy and yummy! For 2 people, there was a good amount leftover.

Ingredients

2 Cups of dry quinoa
Ground turkey
1 Medium onion, chopped
Minced garlic
4-5 Large handfuls spinach, chopped
2 Cups of tomato sauce
1 Cup of gluten free bread crumbs
2 Cups of cheddar cheese, shredded
1/4 Tsp of thyme, dry
2 Tsp of basil, dry
Salt & ground black pepper 
Coconut oil cooking spray 
Green onions. chopped

Avocado, chopped

Directions

1. Cook the quinoa according to the package instructions then add to a large mixing bowl
2. Preheat the oven to 375 degrees and spray a large baking dish with cooking spray
3. Preheat a pan and spray with cooking spray

4. Add the turkey and sautee, breaking into pieces with the spatula, until browned and cooked. Drain the excess liquid and add to the bowl with quinoa
5. Return the pan to the heat and spray with cooking spray again. Add garlic and onions, and fry until golden brown. Add spinach and sauté until it's wilted. Transfer to a bowl with quinoa and turkey
6. Into the same bowl, add tomato sauce, bread crumbs, thyme, basil, salt and ground pepper to taste and mix well
7. Transfer the mixture in a baking dish, sprinkle with cheese and bake for 10-15 minutes
8. Sprinkle with green onions and avocado

Paleo Broccoli Fritters

Delicious and easy to make. They are hearty too! Kids would love them because my husband liked them.

Ingredients


6-7 Broccoli stems, shredded 
2 Eggs, whisked
1¾ Cup of almond meal
1 Tablespoon of garlic powder
Salt and pepper

Coconut oil

Directions

1. Run the broccoli stems through a shredder or food processer
2. Add the shredded broccoli to a large bowl along with all other ingredients and mix well
3. Heat up a large skillet with coconut oil

4. Use a large spoon and your hands to ball up a fritter and add to a skillet. It doesn't need to be flat, you'll flatten it out after you flip it
5. Cook the fritter for about 3-4 minutes, then use a spatula to flip, then flatten out with the spatula

6. Cook for another 4 minutes or so
7. Once the fritters are crisp on both sides, serve

Chicken Bacon Quinoa Bowl

Delicious! I just started getting into turkey bacon. I never really wanted to try it because I do not like pork bacon. But I love turkey, so my husband suggested I try it. Well it's delicious. This recipe originally calls for rice but since I'm not a fan, I substituted it with quinoa. You can also make it with cauliflower "rice".

Ingredients

4 Pieces of turkey bacon, diced
2 Garlic cloves, minced
½ Yellow onion, minced
Chicken breasts, cubed 
1 (14 ounce) Can of diced tomatoes mixed with green chiles, drained
2 Cups of quinoa
½ Teaspoon of chili powder
½ Teaspoon of  red pepper flakes
Salt and pepper
Avocado
Green onions

Coconut oil

Directions

1. Heat a large dutch oven or pot over medium heat with coconut oil

2. Whhile that is heating, cook the quinoa according to the package

3. Add pieces of bacon and cook until crispy then remove and set aside on paper towel

4. Add the garlic, yellow onion and chicken. Sprinkle with a bit of salt

5. Cook until the chicken is almost cooked through

6. Add the diced tomatoes and green chiles

7. Add the chili powder, pepper and red pepper flakes

8. Add the quinoa and bacon and mix well, place heat to medium-low and let simmer for about 10 minutes.
9. Place in a dish and top with avocado and green onions