was successfully added to your cart.

Meatless Mushroom Meatballs

By | Recipes | No Comments

Ahhhhh Meatless Monday’s. I really enjoy them! Sometimes it turns into a “Meatless Thursday” – nevertheless, while protein is obviously an incredibly important macronutrient, it is so wonderful on the body’s digestive system to take a break from animal protein sometimes – specifically meats – as these are toughest on the bloodstream and gut to break down. This is not a bad thing. Hear me: I am NOT advocating a meatless LIFE. but it is a great thing to offer the body a chance to break from it on occasion.

Mo and I spent the last 8 days in Maui, Hawaii. It was AMAZING. I will spare you the details so as to not rub it in 🙂 but suffice to say, we lived on fresh fruit smoothies and wild caught fish every day! It was fabulous!

Given that, we came back feeling pretty good… Sometimes travel can really take it out of you – especially when you don’t stick to your typical routine of clean-eating or perhaps drink alcohol more than normal, etc. Plus, travel in and of itself can be tough on the body… Plus, we’ve had a TON going on with LINK Endurance over the past month. So many WONDERFUL things that we are thrilled to share with all of you (are you signed up for our weekly newsletters!?!?) but nonetheless, I feel like we’ve been go-go-go for weeks now, even in Maui.

When we got back to Dallas we both decided it would be a good idea to give our bodies a little break and an easy way to do that would be going meatless at dinner for 5 days.

One of the greatest things I took away from practicing plant-based a few years ago is just because meat is available doesn’t mean I actually need it or want it. It’s just the American way right? We have a protein at every meal. I think it is SO important (and you know this if you follow us!) to LISTEN TO YOUR BODY! Before you order at a restaurant or decide what to cook for dinner – really think about it: do you WANT meat? Are you actually hungry for it? If so, YES! By all means! Have it! But if not, consider going meatless. Our bodies are so wise… If we listen consistently enough and actually adhere to, we will balance ourselves out so naturally. Okay now I’m getting on one of my favorite tangents! Back to the recipe!

These meatballs were absolutely delicious! All the texture and meatiness of the typical meatball but – no meat. And if you want to make them vegan, omit the optional cheese (perhaps use nutritional yeast instead…) and omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Last weeks recipe: Spinach and Egg Stuffed Sweet Potatoes started us off on our 5 days of meatless dinners! Follow along for next weeks recipe! Perhaps you use these for at least one meatless meal each week!? I served ours with a simple salad, but you could also serve with Zucchini Noodles or Cauliflower Rice or perhaps your favorite Pasta or White Rice!

Hope you enjoy these as much as we did!

Meatless Mushroom Meatballs

Makes 16-18 small meatballs, Serves 4-6

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • approx. 20oz baby portabella mushrooms, finely chopped
  • 2 cloves garlic, minced
  • ½ cup gluten free instant oats
  • ½ cup almond flour
  • ½ bunch flat leaf parsley, finely chopped
  • 2 cage free eggs*
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • dash cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1, 24oz jar marinara sauce*
  • parsley to garnish, leaves only
  • 1/3 cup grated raw/unpasteurized parmesan, pecorino or manchego cheese

Directions:

  • In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  • Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down – you’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  • To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  • Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  • When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  • Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  • Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!

Notes:

  • My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.
  • If you want to make this entirely plant-based, omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Recipe adapted from Tania at cooktoria.com

Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

By | Recipes | No Comments

I. LOVE. PASTA. I’m Italian – well, 25% or something… Maybe I should do the ancestry.com thing? Regardless – my Italian grandmother cooked for me all the time, growing up – in fact, she is the reason I am a Nutritionist and because of her I practice Nutrition holistically. She has always cooked with high quality, healthy fats and sprouted grains. She was sprouting grains before it was even a “thing.” She would make Zucchini Muffins and we would add bran and olive oil to them and then smear lots of good, REAL butter on them when they came out of the oven. I can taste them now as I type this…

All of that to say – I CRAVE Italian food but what I dislike about pasta is you can have so little for SO many carbohydrates and calories. NO I don’t advocate counting calories, BUT the way Mo and I eat (ehemmmm – we could probably eat most people under the table!) I want quality AND quantity! So, I’ve fallen in love with the discovery of making vegetables into noodles. Just makes me happy to have a plate full of vegetables that satisfy me the way a plate full of good old fashioned spaghetti does.

This Zucchini “Pasta” makes the perfect summer dish – it’s hearty but refreshing, and super clean – full of healthy fats from the avocado, pine nuts and olive oil and it can be served at room temp or slightly chilled, so it’s perfect in warmer weather! Another bonus – no standing over the stove! Once the chicken is cooked, the heat in the kitchen is turned off!

The Avocado Pesto is completely dairy free and vegan and I promise you won’t miss the cheese! It is great in this recipe but could be your new go-to for pesto’s in other recipes!

This is a super easy to make dinner, but can also serve as a great lunch for the kiddos or to take to work! Just prep all of the ingredients and portion out the zucchini, sundried tomatoes and shredded chicken in individual tupperware and then do the same with pesto in separate tupperware – keep in the fridge and grab and go in the mornings! When you’re ready to eat, simply pour the pesto over the zucchini, etc., shake it up and enjoy!

Hope you enjoy this easy to make lunch or dinner! You’ll feel satisfied and refreshed after eating it!

Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

Serves 2-4

Ingredients:

  • 2 bone-in, skin-on free range chicken breasts***
  • 3 medium zucchini, spiralized into noodles using a spiralizer or peeler
  • ¼ cup sun-dried tomatoes packed in olive oil, drained and thinly sliced
  • 2 cups loosely packed basil
  • 1 cup loosely packed flat leaf parsley
  • 1 medium avocado, pitted
  • ¼ cup + 2 tbsp pine nuts, lightly toasted, divided
  • 2 cloves garlic, peeled
  • zest of 1 lemon, juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste
  • approx. ¼ – 1/3 cup filtered water
  • Optional: 1 tsp crushed red pepper flakes

Directions:

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with foil and place chicken, bone-side-down/skin-side-up, onto the pan. Rub chicken all over with sea salt and black pepper.
  • Place chicken into the oven on the top rack and roast 25-40 minutes, depending upon how large the breasts are — until a meat thermometer reads 160 degrees. Pull out of the oven and allow to cool at least 20 minutes, so that you can handle it with your hands.

  • While the chicken is roasting, spiralize the zucchini and place in a large bowl and set aside.

  • While the chicken is cooling, make the pesto. In a food processor, fitted with the steel blade, combine the basil, parsley, avocado, ¼ cup pine nuts, garlic, lemon zest/juice and olive oil. Process until combined. With the processor running, add just enough water to make a smooth, but not runny, sauce – no more than a few tablespoons at a time. Season with sea salt and black pepper, to taste.

  • Before shredding the chicken, if you want to use the skin, gently peel it off of the top of the breast and lay flat on the same pan you roasted the chicken on and turn oven to broil. Then, shred the chicken and place into the bowl with the zucchini, add the sundried tomatoes. Pour the sauce over and toss well to combine.

  • Place the chicken skin into the oven on the top rack for 45 seconds to 1 minute – until skin is crisped up.
  • Plate the zucchini, etc. and top with a few pine nuts, red pepper flakes and crispy chicken skin, if you’d like!
  • This is best enjoyed the day it is made.

Notes:

  • Feel free to substitute a pre-roasted rotisserie chicken vs roasting your own. You can certainly use the dark meat as well, if you enjoy it!

Easy Roasted Tomato Soup

By | Recipes | No Comments

I made this soup on a whim one night and now it is one of our favorites!

Life has been crazy lately! We’re doing a lot of work on our home that we just moved into in January and getting the opportunity to help lots of people and move forward with our coaching and nutrition practices. So, all really wonderful things, but still – BUSY!

I came home the other day from working with clients and realized I had NO clue what I was going to make for dinner – I needed something quick and easy and frankly, I wanted something meatless. Do you ever feel like, as an American (assuming you are one) that you don’t think twice about having protein in the form of meat or eggs with a meal? It’s the “American Way” right? Majority of us grew up with meat at every meal so as adults, it’s a given, right? After practicing a plant-based lifestyle for a couple of years from 2011-2013, I realized that it is not NECESSARY nor always a good/healthy thing to have meat at EVERY meal. The body/digestion needs a break sometimes. So, I’ve learned, and encourage you to do the same if you’re not already – really THINK about what you’re craving and in turn what your body NEEDS. Don’t eat something just because it’s the routine or because it’s what you feel you “should” do. I mean, yes, there are times for that – i.e. if you’re an athlete getting ready for a particular race or game, etc. But day-in-day-out – listen to your body as much as you can!

ALL of that being said – that is where this recipe was born. Quick, easy and meatless (and if you want it to be completely plant-based/vegan simply omit the cheese!) AND possibly MOST important – it tastes JUST LIKE PIZZA! That’s right – you heard me. PIZZA! And, it’s incredibly good for you! So… You’re welcome! 🙂

Hope you enjoy!

If you missed the demo of me making this on Facebook LIVE – click here to watch!

Easy Roasted Tomato Soup

Makes 7 cups

Ingredients:

  • 3lbs ripe Roma tomatoes (approx. 14)
  • 2 large shallots, halved
  • extra virgin olive oil
  • sea salt and black pepper
  • 1 tbsp garlic powder
  • 1 bunch fresh basil
  • 8-10 sprigs fresh thyme, leaves only
  • 1 tbsp tomato paste
  • 1 tsp coconut sugar
  • ¾ – 1 cup canned coconut milk (light or full fat)
  • ¼ cup + extra for garnish grated raw/unpasteurized parmesan or manchego (omit if vegan/plant-based)

Directions:

  • Preheat oven to 425 degrees F.
  • Cover a large rimmed baking sheet with foil and spray with cooking spray.
  • Halve tomatoes and place cut side up with the shallots on the baking sheet. Drizzle with olive oil, and a few pinches of sea salt and a pinch of black pepper.
  • Roast for 30 minutes, until just beginning to brown.
  • Place tomatoes in the blender with garlic powder, basil, thyme, tomato paste and coconut sugar. Puree until smooth.
  • Add the grated cheese and while the blender is running on a low speed, life the peep-hole at the top and pour in the coconut milk. Continue to puree until smooth well incorporated. Taste and adjust seasonings to taste.
  • Serve immediately topped with more cheese! Or, place in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Simply reheat in a sauce pan over medium heat.