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Gluten Free Sweet and Sour Turkey Meatballs
My good friend Annie is an AMAZING gluten free foodie who knows how to make some yummy food. I am not gluten free, but trust me when I tell you that these are UNREAL. You can find the recipe and other wonderful ones at www.anniesglutenfreegrub.com.
You can make these meatballs any size you want, but I like them little so that they can be served as an appetizer or a main dish. Here is the recipe from Annie’s site.
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Meatball Ingredients:
1 lb Ground Turkey
2 Cloves Garlic, minced
2 Green Onions, Chopped
¼ Teaspoon Sesame Oil (careful with this, a little goes a LONG way)
1/8 Cup Ancient Harvest Quinoa Flakes (this is the part that makes it gluten free, you can use breadcrumbs if you would like to instead)
Salt & Pepper
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Sauce Ingredients:
1 Cup Heinz Chili Sauce
¼ Cup Tamari (Gluten Free Soy Sauce, again, you can use regular soy sauce if you aren’t gluten free)
½ cup Sugar Free Apricot Preserves or Jam
2 Tablespoons Sriracha
1/8 Cup Rice Vinegar
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Instructions:
1. In a large bowl, mix your ingredients together for the meatballs.
2. Form into meatballs. Do not mess with them too much or they will be too firm. Don’t worry about making them perfectly round.
3. In the crockpot, combine the ingredients for the sauce. You can use a large pot too, but the crockpot makes it easier.
4. In a large skillet, heat 1 TB of olive oil. Brown the meatballs. They don’t have to be fully cooked on the inside, but make sure the entire outside is browned and formed together. The crockpot is where the love will happen. But since there is no breadcrumbs or egg, the skillet helps hold them together.
5. Once your meatballs are browned, stick them int he crockpot. Cook on high for 1-2 hours until fully cooked and saucy.
Enjoy!
I highly suggest that you go check out www.anniesglutenfreegrub.com and follow her on tumblr for more delicious recipes.
Paleo Strawberry Chocolate Chip Muffins
A while ago, my husband and I did a 30 day paleo challenge from Robins Sweet Confessionals. While we were doing it, we fell in love with her Paleo Blueberry Muffins that were one of the breakfast options. My husband isn’t a huge fan of blueberry though, so I tried making a few different versions. This one is our favorite and a staple in the Brody household. In her recipe, she says it makes 6 muffins. I add a little bit more almond flour and end up getting 10-12.
Ingredients:
- 2 ½ cups almond meal (almond flour) **I put about 2 ¾ cup to 3
- 3 large eggs, fresh
- ½ cups honey
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp vanilla extract
- ¼ cup dark chocolate chips (the mini chips work really well)
- cut up strawberries (I don’t measure, just use my best judgement)
Instructions:
1. Preheat the oven to 300°
2. Line muffin tin with muffin liners
3. Combine all ingredients in large bowl except for strawberries and chocolate until combined. Then, fold in chocolate and strawberries.
4. Scoop mixture into muffin liners (I use an ice cream scoop) to about ¾ way full.
5. Bake for 30-40 minutes. Tops should start to brown. (note, they won’t have same texture of muffins, will be a little spongy)
6. Let them cool for a few minutes and enjoy!
Robin’s Sweet Confessionals has lots of other great recipes, but this is a favorite!
Enjoy!
xoxo Emily
Perfect Paleo Pizza Crust
Ingredients
-2 cups almond meal/flour
-2 eggs
-3 TB olive oil
-¼ tsp baking soda
-1 tsp garlic powder
-½ tsp salt
Instructions
1. Mix all ingredients together in a large bowl by hand. It will be a little sticky
2. Preheat oven to 350*
3. Spray baking sheet with olive oil or cooking spray
4. Form the crust into two pizza crusts on baking sheet (recipe makes 2 smallish crusts)
5. Bake crusts in oven for 15 minutes
6. Take out and put whatever toppings you want
7. Put back in oven until cheese is melted.
And voila! Enjoy and non cauliflower paleo pizza crust!