This recipe is perfect for those nights you get home late and have no fresh meat thawed out in the fridge for a good dinner, and it’s Paleo-friendly.
1 can good quality tuna (Wild Planet)
1 medium carrot, diced
1 tbsp parsley, chopped finely
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp lemon juice
1 tsp mustard (I used honey mustard)
½ tsp garlic powder
½ tsp onion powder
Pinch cayenne powder
Salt and pepper to taste
· Mix together all ingredients in a large bowl until well combined. Form mixture into 2 patties.
· Heat oil over medium-high heat and cook the patties for about 3 minutes on each side, until golden brown. Flip carefully to avoid breaking them. Serve immediately.
· Sauce (optional): Mayonnaise, mustard, sriracha
This picture doesn’t do these justice, but trust me, they are DELICIOUS! I used grass-fed beef for mine, but you could easily substitute ground turkey, chicken or tofu. The original recipe calls for brown sugar, but I used a tiny bit of maple syrup instead. And it suggests serving over rice, but I served mine over steamed veggies. The sauce is so good, you can serve them over anything!
- 1 pound ground beef (or turkey, chicken, tofu)
- 2 cloves of garlic
- 2 tablespoons soy sauce (gluten-free)
- 1/4 cup of cilantro
- 1 tablespoon fish sauce (gluten-free)
- 1/4 teaspoon black pepper
- 4 tablespoons red curry paste
- 1 1/2 cups coconut milk (canned – not diluted)
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar (or 1 tbsp. syrup)
- cooked rice (optional)
- To make the meatballs, combine beef, garlic, cilantro root, fish sauce, black pepper, and soy sauce in a medium bowl. Thoroughly mix together the ingredients. Shape the beef mixture into 1-inch balls (makes about 10-12 meatballs).
- In a medium sauce pan, fry up the red curry paste for 2 minutes until fragrant.
- Stir in the coconut milk, fish sauce and brown sugar.
- Drop in the meatballs into the curry broth and bring to a boil. Boil the meatballs for 10 minutes and reduce to medium high heat. When the meatballs are on medium high heat, let the curry sauce reduce down for about another 5-8 minutes.
- Serve the Thai meatballs in red curry sauce with rice.
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping
**Add cooked ground turkey to make non-vegetarian
Cook quinoa. Preheat oven to 350 degrees.
Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.
I just saw this and can’t wait to try it! Probably tonight 🙂
• 1 red bell pepper
• 1 cup cooked quinoa
• 1/2 cup chopped grilled vegetables
• 1/2 cup cherry tomato caprese (or a few mini mozzarella balls and some chopped tomatoes)
• 1 tablespoon pesto
• olive oil, to brush pepper
• a squeeze of lemon juice
• water to thin dressing
1. Preheat oven to 425 degrees.
2. Cut pepper in half and remove membranes and seeds.
3. In a small bowl, toss together cooked quinoa, grilled vegetables, cherry tomato caprese and pesto. Divide stuffing between red bell pepper halves, making sure mozzarella cheese balls are on top so they melt.
4. Bake for 10 minutes or until stuffing is heated through and cheese melts.
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 pound pork tenderloin, cut into 1-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons oil, divided
1 onion, julienned
2 bell peppers, julienned
1/2 jalapeño pepper, minced
10 cherry tomatoes, halved
1/4 cup fresh cilantro leaves
Combine first 4 ingredients.
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss. Heat a large skillet over medium-high heat. Add 1 tablespoon oil, then pork, and cook for 3 minutes, then remove.
Heat pan over high heat, and add 1 tablespoon oil, and swirl to coat. Add onion, and stir-fry for 1 minute. Add the bell peppers and jalapeño; stir-fry for 1 minute. Return pork to pan, and stir-fry for 1 minute.
Stir in broth mixture, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and bring to a boil. Remove from heat, and stir in tomatoes. Sprinkle with cilantro.
I love this idea! I once went to one of those places where you prepare your meals there and then bring them home and freeze. It was so so nice to be able to just pull something out of the freezer and easily heat it & eat it! The worst part was coming up with different sauces and flavorings for the chicken. But now, thanks to the site listed below you have 28 recipes right at your finger tips! I know how I’m going to spend my Sunday!