Greek Lamb with Tzatziki Sauce

Do you love Greek food? Then you’ve got to give this simple recipe a try!

Greek Lamb Ingredients

  • 2 lbs ground lamb
  • 1/4 red onion finely chopped (or 1 tsp dried onion powder)
  • 3 cloves minced garlic
  • 1/2 Tablespoon dried oregano
  • 1 tsp lemon juice
  • 1 tsp salt
  • dash of black pepper

How to:

Add all ingredients to a large skillet and cook on medium heat, mixing with spatula so that ingredients are well-combined. Cook until meat is fully cooked, about 8 minutes.

Tzatziki Ingredients

  • 1 cup full-fat plain greek yogurt
  • 1/2 cup finely chopped cucumber
  • 1 tsp minced garlic
  • 1-2 tsp dried oregano
  • 1 tsp lemon juice
  • dash of salt and pepper

How to:

Mix all ingredients thoroughly in a bowl.

Serve with a side salad and top both the lamb and salad with tzatziki sauce. Yum!

Stuffed Halloween Peppers

Here’s 3 delicious recipes you can enjoy year round (carving a face into your pepper is totally optional…but really fun!).

Directions for Sloppy Halloween Stuffed Peppers

Directions for Thanksgiving Stuffed Peppers

Directions for Sausage Stuffing

I hope you love these recipes! Festive can be healthy. Having delicious recipes to keep you on track over the holiday season is a must if you want to avoid the all-too-common self-sabotage that tends to happen from Oct-Jan 2nd. This year can be your year to feel successful, slim, and satisfied.

Need some help? Let’s talk!

 

~In health,

Rebecca

Pork Sausage Stuffing

Mmm, sausage. No bread. No starchy carbs. Just herby, meaty goodness to serve alongside your turkey and healthy cranberry sauce.

Served in acorn squash (what a super idea!).

Ingredients:

  • 1 pound ground pork
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 packs of button mushrooms, chopped
  • 1 cup celery, chopped
  • 4-6 cloves of garlic, minced
  • 2 tablespoons each, rosemary, thyme, and sage, minced
  • Salt and pepper to taste
  • 2 tsp each, fennel seeds, anise, and paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp coconut oil

**Note: Adjust stuffing measurements accordingly depending on amount of people being served. This stuffing filled a 16 lb turkey, as well as a 5 qt braising pan.

How to:

  1. Heat coconut oil in a large skillet on medium heat.
  2. Place bell pepper, mushrooms, and celery into skillet and saute.
  3. In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
  4. Add ground pork mixture to skillet, and cook until pork is browned slightly.
  5. Remove from heat, and discard any liquid in the pan.

Compliments of Primal Palate. Yummers.

The holidays are a wonderful time to share healthy food with those you love the most. Fill ’em up with the good stuff. 🙂

“CORNBREAD” STUFFING, Grainless & Low Carb

This recipe is from Maria Emmerich’s blog. Enjoy this grainless, low-carb stuffing alternative throughout the year.


Cornbread Ingredients:
  • 1/2 cup coconut flour
  • 1/4 tsp Celtic sea salt
  • 1/4 tsp baking soda
  • 6 eggs (or 3 eggs and 1/3 cup coconut milk)
  • 1/2 cup coconut oil, melted

Cornbread How To:
Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.

Stuffing Ingredients:

  • 1 pound ground sausage or bacon (omit for vegetarian)
  • 2 cups celery, chopped
  • 1/2 cup onion, chopped
  • 5 cups crumbled “cornbread” (from above)
  • 2 cups sliced mushrooms
  • 1 1/4 cups chicken broth (or more if you like a mushy stuffing)
  • 1 1/2 tsp poultry seasoning
  • 1 tsp sage
Stuffing How To:
Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9×12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.
Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthified” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber

Zoodle Monster

Here’s a fun Halloween recipe for you to enjoy any time of the year!

Ingredients:

  • 2 medium organic zucchini
  • 1 cup organic pesto sauce (made with olive oil, not canola or soy, like Pasta Mike’s brand) or homemade pesto sauce
  • Organic roasted red pepper (homemade or jar), sliced lengthwise
  • Mozzarella (or use cherry tomatoes if dairy intolerant)
  • Black olives
  • *Add protein of your choice on the side if desired (eggs, sausage, tempeh, fish, chicken)

How to:

  • Pre-heat oven to 250.
  • Spiral slice zucchini into noodles
  • Line a cookie sheet with paper towels and spread zoodles out on cookie sheet.
  • Bake for 25 minutes.
  • When done, toss with pesto sauce in a pan on low heat until warm.
  • Slice mozzarella to make the eyes, cut the ends off of 2 olives and put on top of mozzarella (*or use cherry tomatoes, sliced hard-boiled egg…get creative!)
  • Use a long slice of roasted red pepper for the tongue (great idea from the Inspiralized site).

Enjoy this delicious meal!

 

In health~

Rebecca

Crispy Leeks

This recipe is a great way to add flavor to many meals like hamburgers, meatloaf, salads, soups…use your imagination.

How to:

  • Finely chop a leek from end to end.
  • Add 2-3 tablespoons of refined coconut oil to a large skillet and turn to medium-high heat.
  • Add chopped leek and cook for 3 minutes with the lid on.
  • Remove lid and stir leek well.
  • Cook for 3-4 more minutes, stirring occasionally, until well done and a bit crispy.
  • Serve on anything you like onion with. So good!!

Bec’s Meatloaf (new and improved!)

This recipe is great for batch cooking so you have an easy meal to prepare that you can enjoy as leftovers all week long or freeze for those busy nights you just want to defrost.

Ingredients

  • 3 lbs grass-fed ground beef
  • 1/2 lb ground “pet food” (ground organ meats, they have to label it as pet food if the ground beef is under 70%)
  • 1 organic carrot, chopped in 1/2 inch pieces
  • 1/2 organic zucchini, chopped in 1/2 inch pieces
  • 2 teaspoons each of ground onion, garlic
  • 1 teaspoon each of sea salt, pepper, paprika, dried parsley, rosemary, and cumin (or Restore the Jing powdered Chinese herb extract)
  • *optional, add sliced Swiss cheese on top for last 5 minutes of baking

How to

  • Pre-heat oven to 375
  • Mix everything in a large glass baking dish and then press into a loaf
  • Bake for 45-60 mins
  • Add Swiss cheese slices for last 5 minutes of baking if desired (and you tolerate dairy well)

I love this recipe topped with crispy leeks. Enjoy!!

Serves 12-16

10 Hauntingly Healthy Halloween Recipes

Anyone who knows me knows how much I love Halloween. Decorating, themed foods, dressing up…YES!!! 🙂

Today I’d like to help support you in your health journey by sharing some fun & tasty holiday inspired recipes. You can spread them out throughout the month for variety to your weekly menu or wow your guests at a Halloween party.
Here are 10 Hauntingly Healthy Halloween Recipes just for you!

  1. Gnarled witches hands: 1 T olive oil, 4 free-range boneless and skinless chicken breasts, 1 cup almond flour, 1 egg beaten, pitted black olives halved lengthwise, and shredded lettuce. Preparation: Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part way to create five fingers (the uncut part will be the palm of the hand). Dip in beaten egg and then almond meal. Broil 5 minutes on each side till golden brown and cooked through. Trim the fingertips with the halved black olives and serve on lettuce.                                                                                                 
  2. Monster fingers and goblin goo: Using cream cheese, hummus, or even nut butter as “glue”, attach items that look like fingernails onto your favorite sliced veggies or cheese sticks (ex: cranberries on jicama sticks, almonds on carrots, and olives on celery). Use mashed up avocado for dip or add a couple drops of natural green food coloring to organic ranch dressing (crushed chlorella or liquid chlorophyll works well and is available at health food stores such as Way of Life, New Leaf, Herb Room, Staff of Life or Whole Foods).                                                                             
  3. Leeches on a log: Celery sticks with nut butter and raisins (ants on a log with a spookier name).
  4. Spider web dip: Layered bean dip with sour cream piping to make it look like a web.
  5. Bloody eyeballs: Deviled eggs with olive in center and tomato sauce drawn blood vessels to look like they are bloodshot (put tomato sauce in plastic bag and cut the tip off the corner so you can draw with the sauce). For a more gourmet recipe, click here. You can also just used mashed avocado in the center of the eggs with an olive center for a “Moldy eyeball” dish instead.                      
  6. Mummy meatloaf: Your favorite meatloaf recipe shaped like a mummy with a thin layer of either mashed cauliflower, mashed potatoes, or Swiss cheese, and olives for eyes.
  7. Black cat dip
  8. Zombie fingers

    String cheese and bell pepper with artichoke/kalamata hummus. Yum!

  9. Vampire apples
  10. Witch’s soup: Serve any soup you want in a pumpkin (ex: beef and veggie, creamy tomato, or butternut squash).

Happy & Healthy Halloween!!!