Gluten free

#104- 3 Days of Food Prep with Basil Pesto Pasta, Turkey Meatballs, and Lemon Pepper Chicken

Grocery List

  • 1lb of Ground Turkey
  • 1lb of Chicken Thighs or Breast
  • 1 Egg
  • 1tbsp Full Fat Grass Fed Butter
  • 1/4c Almond Milk (or your favorite milk alternative or full fat whole milk)
  • 1 Package of Taste Republic Fusilli
  • 3 Large Sweet Potatoes
  • 1 lb of Raw Baby Spinach
  • 1 Large package of Fresh Basil
  • 8oz White Button Mushrooms (or your preference of shrooms)
  • 1 Lemon
  • 3 Garlic Cloves
  • 1 Bundle of Scallions
  • 1/4c Pine Nuts or Walnuts/Pecans
  • 1/2c Grated Parmesan
  • 1/2c Italian Panko
  • 1tbsp of Tomato Paste
  • 2tsp Dried Oregano
  • 3tbsp of Lemon Pepper
  • 2tsp of Dried Basil
  • 1tsp Garlic Granules
  • Pink Himalayan Salt
  • Ground Pepper
  • Avocado Oil
You can find this in the refrigerated section at Natural Grocers of about $4.45
This only takes about 5min to cook!
It’s the BEST Gluten-Free Noodle out there yet!

Sweet Potato Mash

  • Place peel and cubed potatoes in a large pot, cover with water and bring to a boil.
  • Reduce heat to med-low and simmer until tender, about 20min
  • Drain and return to pot
  • Combine 1-1/2 tbsp of butter and 1 tbsp of Avocado Oil in a small skillet over med heat and cook until brown and fragrant, about 3min. Remove from heat.
  • Add 1/4c of Almond Milk, 1/2tsp of Pink Salt and Pepper to potatoes and mash
  • Drizzle with butter mixture and give it a gentle stir

More “3 days of Meals Prepped” to come weekly!

#103 – 3 Days of Meal Prep with Salmon Patties and Meatballs

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Grocery list:

  • Bundle of Collard Greens, washed and chopped
  • White Button Mushrooms
  • Yellow Onion
  • 3 – 6oz cans of de-boned salmon
  • 2 lbs of Ground Grass-Fed Beef
  • 1 Egg
  • 1 Package of Taste Republic Fettuccine or Linguini
  • 1 can of 28oz Tomato Sauce
  • 1 tbsp of Tomato Paste
  • Worcestershire Sauce
  • Coconut Aminos or reduced sodium soy sauce
  • Apple Cider Vinegar
  • 1/2 cup GF Italian Panko
  • Pink Himalayan Salt
  • Ground Black Pepper
  • Avocado Oil

Add Yummy fats to these meals by adding some avocado slices, a drizzle of Primal Kitchen brand dressing or a sprinkle of sunflower, pumpkin or flax seeds.

In a medium pot, heat avocado oil (or full fat grass fed butter) over medium heat. Add onion and saute until clear.
Pre-heat oven to 350
Mix Beef with:
1/2 of the cooked onion
3 tbsp of Worcestershire sauce
2 tbsp of coconut aminos
2 tbsp of apple cider viegar
Salt & Pepper
Roll then bake on a greased pan for about 15 min

Meanwhile, add tomato sauce and paste to the onion pot and simmer while meatballs are baking. When done, place them into the sauce and simmer some more. The longer the better!

This will yield a lot of pasta and meatball servings! Depending on who’s eating, this may yield more than 3 days of lunch and/or dinner!

How about some breakfast?! I’ve got another post about that right -> here!

More “3 days of Meals Prepped” to come weekly!

Cinnabomb Pizza

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My Saturday night indulgence was the bomb! I’m calling this gluten free dessert “Cinnabomb Pizza”!

We LOVE Against the Grain Gluten Free Pizza Crust and my husband has been begging for a dessert using this crust, so I finally did!

This is like a Cinnamon Roll with a nutty background flavor. This is a cheese based crust but you don’t even taste it! This crust bakes to a perfect crunchy & flakey crisp. I’m not a fan of floppy pizzas.

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So, here’s what you need:

  • 1 Against the Grain Crust

The Spread:

  • 1c unsalted Kerrygold Irish Butter,  softened
  • 1c Coconut Palm Sugar
  • 1/2c Gluten Free Rolled Oats
  • 6 tbsp Cinnamon

The Cream Cheese Glaze:

  • 4tbsp unsalted Kerrygold Irish Butter, softened
  • 2oz Organic Valley Cream Cheese,  softened
  • 3/4c Powdered Sugar Substitute (3/4c of Xylitol OR Erythritol & 1tbsp of Arrowroot Powder, I used my Breville blender until powdery)
  • 1/2tsp of Vanilla Extract

Pre-heat oven to 375.

In a small bowl combine the dry ingredients of the spread then add the softened butter and mix thoroughly to make crumbles.

On a frozen crust, spread the mixture evenly. Keep the outer inch of the crust exposed. This allows room for the bubbly gooeyness to spread.

Bake for about 8 to 10min or until lightly brown.

Now make the glaze! Combine Xylitol and Arrowroot powder together.  In a separate bowl, beat the softened butter, cream cheese and vanilla extract. I used a handheld mixture to beat on high. Slowly add the powdered sugar into the mixture and continue to beat until it becomes a thick glaze. Drizzle over pizza and enjoy by itself or add a scoop of Halo Top Vanilla Ice Cream!

I cut it to yield 12 small slices so that I can have a yummy little taste.