CREAMY SPICED BUTTERNUT SQUASH SOUP [VEGAN, PALEO, WHOLE30]

CREAMY SPICED BUTTERNUT SQUASH SOUP

Creamy Spiced Butternut Squash Soup  – the perfect warming meal for our bellies and hearts in the middle of winter. The weather has sure made a turn for the cooler and cooler days, let alone nights. The last of the kale has finally come out of the garden in fears that it won’t survive! But for this recipe, won’t be featuring kale as the star. Warming spices are the ones that shine through here.

It’s full of warmth and just enough kick – with ginger, turmeric, jalapeno & garlic among a few others. Easy to throw together and cook in the same pot you will blend, if you are using an immersion blender. If you’re shopping for one, find my favorite on my list here.  Although I love to roast my veggies for eating as sides and for soups, sometimes it’s just so much easier to boil and then blend away.

Everyone has a love affair with tossing some toasted pumpkin seeds on top of soups, but I decided to add in some great beta glucans, also known as prebiotics, with added shiitakes in my topping mix here, too. Just enough bite to a creamy bowl of soup. Hope this soup warms you up as much as it does me.

CREAMY SPICED BUTTERNUT SQUASH SOUP

CREAMY SPICED BUTTERNUT SQUASH SOUP

Ingredients

    For the soup:
  • 1 butternut squash, peeled & cubed
  • 1 medium onion, diced
  • 3 carrots, diced
  • 4 stalks celery, diced
  • 1 green apple, quartered
  • 3 cloves garlic
  • 1 inch ginger, minced
  • 1 jalapeño, deseeded & minced
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 tbsp turmeric powder
  • 1/2 tbsp smoked paprika powder
  • 2 tbsp avocado oil
  • 3 cups vegetable broth
  • 1 can coconut cream
  • Salt & pepper to taste
  • For the topping (optional):
  • 1 8oz package shiitake mushrooms, sliced into small pieces
  • 1/2 cup raw pumpkin seeds
  • 2 tbsp avocado oil]
  • Sea salt to taste

Instructions

    For the soup:
  1. Heat up a skillet & the avocado oil. Toss in the onion and brown for 5 minutes. Add in the garlic, ginger & jalapeño and continue to cook for another two minutes. Add the butternut squash, carrots, celery & apple. Top with the spices and salt & pepper and stir. Pour the bone broth on top, toss in the rosemary and thyme, cover & let boil. Once it boils turn the heat down to a simmer & let the vegetables cook until fork tender.
  2. Once done, take out the rosemary & thyme and discard. Add in the coconut cream and mix in.
  3. Grab your immersion blender, or regular blender and blend the soup into a thick, creamy consistency. (You may need to do it in batches if using a blender.)
  4. Serve warm with topping, if making, or some more coconut cream.
  5. For the topping:
  6. Heat up a skillet along with the avocado oil.
  7. Toss in the mushrooms and cook down until soft.
  8. Add in the pumpkin seeds and toast for a few more minutes.
  9. Add salt to taste.
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CREAMY SPICED BUTTERNUT SQUASH SOUP

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CURRY CHICKEN & BROCCOLI, SPAGHETTI SQUASH CASSEROLE [PALEO | LOW CARB | WHOLE 30]

CURRY CHICKEN & BROCCOLI SPAGHETTI SQUASH CASSEROLE

What’s better than a warm casserole coming out of the oven? Of course, a warm pie would most likely be better, but we’re talking dinner options here. This Curry Chicken & Broccoli, Spaghetti Squash Casserole is at the top of the favorites list. Easy to make, healthy to eat, & also tasty! Three wins in one dish. Go on and try for yourself.

 CURRY CHICKEN & BROCCOLI SPAGHETTI SQUASH CASSEROLE

CURRY CHICKEN & BROCCOLI, SPAGHETTI SQUASH CASSEROLE [GLUTEN FREE, PALEO, DAIRY FREE]

CURRY CHICKEN & BROCCOLI, SPAGHETTI SQUASH CASSEROLE [GLUTEN FREE, PALEO, DAIRY FREE]

Ingredients

Instructions

  1. Preheat your oven to 400F.
  2. Wash & dry your spaghetti squash, then slice it in half lengthwise. Clean out the insides of it. Toss salt and pepper as well as 2 tbsp of the avocado oil on top of it and flip skin side up on a baking sheet. Pop in the oven for 35-40 minutes. We're not looking for mushy strings, only al dente, since it will be cooking again.
  3. Once it cooks, take out of the oven & let cool. Reduce the oven temperature to 375F.
  4. In the meantime, heat the rest of your avocado oil in a skillet & cook your shallots for a couple of minutes. Put in the garlic and cook for another minute. Add in your chicken and cook for an additional 5 minutes.
  5. Top the chicken mixture with the curry powder, smoked paprika, coconut aminos & the can of coconut cream . Add in the salt and pepper. Give everything a good mix and cook for a few more minutes.
  6. Toss in your broccoli in the chicken & mix well together.
  7. Get yourself a baking dish & then shred the spaghetti squash with a fork into the dish. Add in the chicken & broccoli mixture as well as the whisked eggs. Mix everything to coat the dish evenly.
  8. Pop the casserole into the oven for 35 minutes or until done.
  9. Serve with guacamole & salsa or whatever toppings sound good to you.
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CURRY CHICKEN & BROCCOLI SPAGHETTI SQUASH CASSEROLE

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RANCH CHICKEN TENDERS [DAIRY + GLUTEN & GRAIN FREE]

RANCH CHICKEN TENDER - Dairy, gluten, grain free

The thought of chicken tenders and ketchup sure doesn’t bring up images of a healthy meal, does it? I’m here to change that image! These Ranch Chicken Tenders are not only a healthy option, but also one that is dairy, gluten and also grain free! It will suit all of your friends who have gluten or dairy sensitivities and those eating a Paleo diet. Go right ahead – try them yourself.

Oh and hello to a new kid favorite!

RANCH CHICKEN TENDER - Dairy, gluten, grain free

RECIPE

GRAIN FREE RANCH CHICKEN TENDERS

GRAIN FREE RANCH CHICKEN TENDERS

Ingredients

Instructions

  1. Toss the chicken tender pieces with the ranch dressing and set in fridge to marinate between 30mins - 2 hours.
  2. Take them out of the fridge.
  3. Beat the eggs in a bowl.
  4. Mix the dry ingredients in another bowl.
  5. Heat your skillet and pout in desired amount of oil to it.
  6. Once the skillet is hot, toss the chicken tenders one by one in the egg mixture followed by the dry cassava & spice mixture and put into the pan.
  7. Pan fry 3-5 minutes on each side. (Cooking times will vary according to thickness of your chicken)
  8. Serve warm with Tessemae's Ketchup.
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RANCH CHICKEN TENDER - Dairy, gluten, grain free

 

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CRISPY CURRY DILL CHICKEN

Crispy Curry Dill Chicken

There are those boneless and skinless types of people. And then there is me – all about the skin, the crispier the better. All about the bones – reused into a flavorful bone broth. This spatchcock chicken recipe is quick and mighty tasty. Crispy Curry Dill Chicken is how you get people to ask for seconds – if there will be any.

If spatchcock chicken seems intimidating, I urge you to just try it once – you might be pleasantly surprised at how simple it is, and also how much quicker your bird is ready to be eaten! For a well-detailed post on how to do it, reference The Food Lab’s post.

CRISPY CURRY DILL CHICKEN

CRISPY CURRY DILL CHICKEN

Ingredients

  • 1 4-5lb pastured chicken
  • 3tbsp ghee
  • 3 tbsp dill fresh or dried
  • 2 tbsp curry powder
  • salt & pepper to taste

Instructions

  1. Preheat oven to 475F.
  2. Prepare the curry dill ghee first by mixing the dill, curry powder, salt & pepper, and the ghee (you may want to melt it down a bit if it is solid hard, but most ghee is very workable).
  3. Wash and dry the chicken.
  4. Cut the back of the chicken out and prepare the bird chest up in front of you.
  5. Carefully separate the skin & meat on the chicken breast as well as the thighs.
  6. Once the skin is separated, stick the ghee mixture underneath the skin and spread around to try to cover as much surface area as possible. If there is leftover ghee you can rub the top of the bird as well as areas that you could not separate the skin from the bird - like the wings.
  7. Place the chicken on a lined baking sheet breast side up, tuck the wings under so they don't completely dry out while cooking. Pop in the oven for 45-50 minutes.
  8. You want the temperature of the thighs to register 175F and the breast 150-160F once done cooking.
  9. Take out, cut up, and serve while warm and crispy.
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Crispy Curry Dill Chicken

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TOMATO VEGGIE RICE

Tomato Veggie Rice

What tastes better than a fluffy, flavorful bowl of rice as a side to any good meal? Maybe one that is flavored with vegetables & also a kid favorite! In this post, I will share my Tomato Veggie Rice recipe that you and your kids will love. It’s simple to make, the vegetables are pulsed in a processor before being mixed with the rice – masking any textural issues some kids have, while still providing a delicious alternative to the regular bowl of rice. Enjoy!

TOMATO VEGGIE RICE

TOMATO VEGGIE RICE

Ingredients

  • 1 medium onion, diced
  • 2 cloves of crushed garlic
  • 1 can diced tomatoes
  • 2 bell peppers of choice, diced
  • big handful of parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 4 cups cooked rice

Instructions

  1. Cook rice and set aside.
  2. Heat the oil in a large skillet. Add in the onions and cook down a few minutes before adding in the garlic. Cook for another minute and add in the spices so they have a chance to become fragrant and open up their full body flavor.
  3. Add the chopped bell peppers cook a few minutes before adding in the chopped tomatoes.
  4. Heat everything through, top with the chopped parsley.
  5. Transfer contents into a blender or food processor and pulse a few times until it reaches the consistency that you prefer.
  6. Mix the vegetable mixture with the rice, plate and serve.
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TOMATO VEGGIE RICE PIN

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ZUCCHINI NOODLE CAPRESE W/ A COLLAGEN PESTO

This week I am sharing one of my summer favorites – a Zucchini Noodle Caprese w/ a Collagen Pesto! A warm and light summer dish to wrap up the summer veggie season.

Zucchini Noodle Caprese w/ a Collagen Pesto

Summer is nearing an end and boy am I one happy camper! We experienced some historically extreme summer heat this year. With locals even telling us that they have never in their lives spent living here have experienced any of this. 

Camino Cove
Beautiful, cool mornings are finally here.

Luckily for us, we can already smell autumn! And see it in nature too! Although the weather forecast is still showing 90’s next week – I’ll keep pretending that it’s not the case.  

When I moved away from Chicago to live in California, I remember my biggest reason for it being – the weather. The winters in Chicago had been tough and long. And the summers humid and uncomfortable. So I was looking forward to no more snow and mild heat. Well seems that I didn’t account for the fact that I will eventually keep moving north from Orange County all the way to Sacramento. 

Camino Cove
Looking forward to spending more time in nature this fall!

But hey – silver lining – we’re hoping to keep moving even more north. Oregon, Washington… Who knows at this point. Life can be so different from what you “plan” it to be. I just know that we are open to it all. As well as the weather, we are open to the change in seasons. Surprisingly the one thing I was adamant about running away, is the one thing I miss so dearly.

 

But enough small talk about the weather. Let’s continue our summer vegetable conversation! Remember my post about seasonal veggies? If you haven’t read it just yet – you can find it here. Well, zucchini and tomatoes are two of the most abundant summer vegetables! 

Zucchini Noodle Caprese w/ a Collagen Pesto

It turns out that a lot of vegetables cannot grow in this heat (I don’t blame them). So once it cools down, which it finally has – you finally get to see the produce flourish. This has happened with my entire garden. The tomatoes that were green for months or small are now pouring in with abundance. The zucchini is growing big and strong too! Zucchini Noodle Caprese w/ a Collagen Pesto

This can only mean one thing – recipes to finish off the season. Light, summer-y ones, but already warm – as to remind your body that it will get nourished in the cool of the fall. 

Zucchini Noodle Caprese w/ a Collagen Pesto

I was inspired to create this recipe with a twist of added protein from my favorite collagen peptides. These days I try to put them in anything and everything. It is such a great way to boost your protein intake with your meals. Plus SO many health benefits for them too! Think super strong hair, speedy nail growth & beautiful skin! 

This recipe features my highly loved Collagen Peptides in not one, but TWO parts of it! So this definitely packs a nice protein content. Also if you do now own a spiralizer, you could always invest in one – or save yourself another device in the kitchen you can just peel the zucchini into small peels with a vegetable peeler. Or chop it up however you would like. If however, you are still wanting zucchini noddles – they are plentiful in most health food stores these days. Whole Foods carries them and I believe Trader Joe’s does as well. 

Zucchini Noodle Caprese w/ a Collagen Pesto

Alright, I won’t keep you longer. Let’s get to cooking! 

P.S. My kiddo loved this recipe, so maybe yours will too! Let me know in the comments below if you try it out and what you think of it.

ZUCCHINI NOODLE CAPRESE W/ COLLAGEN PESTO

ZUCCHINI NOODLE CAPRESE W/ COLLAGEN PESTO

Ingredients

    Pesto:
  • 1 cup walnuts
  • 1 cup pecans
  • 2 cups basil
  • 3 cloves of garlic
  • 1/3 cup olive oil
  • 2 scoops collagen peptides
  • 1 tsp salt
  • Juice of half a lemon
  • Main dish:
  • 2 large spiraled zucchini
  • 6oz mozzarela
  • 1 pint cherry tomatoes
  • 2 tbsp avocado oil
  • salt to taste
  • pepper to taste
  • Balsamic drizzle:
  • 1 cup balsamic vinegar
  • 1/2 cup honey
  • 2 scoops collagen peptides

Instructions

    Pesto:
  1. Add all of the ingredients into a food processor and process until desired consistency is reached. If you prefer to buy your pesto already made - you can just mix in the collagen peptides into it with a spoon.
  2. Note: You will have pesto left over - unless you’re a huge fan if it - then you won’t, ha.
  3. Main dish:
  4. Wash your zucchini and spiralize it.
  5. If buying remade, no need to do anything.
  6. Preheat your oven to 400F, line a baking sheet with parchment paper.
  7. Wash and cut your cherry tomatoes in half and toss on the baking sheet.
  8. Cover with desired amount of salt and pepper as well as the avocado oil. Toss everything together and spread out evenly.
  9. Pop into the oven for 15 minutes or so.
  10. In the meantime chop up your mozzarella and set it aside.
  11. For the glaze:
  12. Get out a sauce pan and pour in the vinegar and collagen peptides in there.
  13. Mix it up and make sure everything dissolves.
  14. Add the honey and turn the heat on.
  15. Bring the sauce to a boil and then reduce heat to a simmer.
  16. Simmer it until the sauce reduces down by half and becomes thicker than previously.
  17. Set aside.
  18. To bring everything together:
  19. Heat up a large skillet and add in your zucchini noodles followed by your desired amount of pesto.
  20. Mix everything together and cook the noodles down a bit.
  21. Remember that zucchini emits a lot of water, and will get soggy if overcooked. I cooked mine maybe a minute or two to keep it as al dente as possible.
  22. Toss cooked zucchini into a large bowl, take tomatoes out of the oven and toss them along with the mozzarella into the same bowl.
  23. Mix everything together and plate.
  24. Top with the balsamic drizzle.
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ZUCCHINI NODDLE CAPRESE W A COLLAGEN PESTO

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7 WAYS I MEAL PREP EACH WEEK

Meal prep is all the rage these days. And for good reason. Nothing makes your eating choices easier than having healthy options already prepared at the moments when the time is not available. I couldn’t tell you how many times I chose to eat out only based on the fact that I didn’t have enough time or energy to make something, and I am sure I am not alone.

Now that I have a little one, time is an even more important currency to me than anything else. My toddler needs me more than I like it sometimes and that is okay. However, I cannot forget that to stay healthy, I need to eat healthily and so does my family.

You will love these simple suggestions because they can make meal prepping less intimidating than it may seem at times.

7 THINGS I MEAL PREP EACH WEEK

1. Boil eggs. Nothing can be easier (well, the boiling part is easy – the peeling might be a different story). Put your eggs in a pot, cover with water, boil it up, turn it off set a timer for 7-8 minutes, then put into an ice bath. Easy peasy!

2. Cut up veggies. Romaine, carrots, celery, peppers, cabbage, onions – whatever vegetables you like – cut them up. Put them into glass containers and store in the fridge. This makes making salads and stir fries a breeze!

3. Make a protein salad. Since you just cut up some onions and celery – why not toss some of that in a bowl, along with some seeds and maybe even some raisins, then pop in a few cans of tuna or wild salmon, some of your favorite spices – add some mayo and mix it up. You have yourself a few servings of an easy protein salad that you can grab and eat. 

4. Roast veggies. I love making bowls – and they come together super easy with roasted vegetables. My favorites are the Trader Joe’s tri colored carrots roasted in balsamic vinegar and avocado oil with garlic & herbs. I also do a batch of diced beets and carrots and a batch of either regular potatoes or sweet potato “fries”. I usually roast two smaller baking sheets at a time, saving you from the heat of the oven just a bit.

5. Bake a chicken. I love making a spatchcock chicken. I can toss it in the oven right after I roast my veggies and leave it to bake for an hour. I’ll be sharing y favorite way to season and bake it on the blog soon. For a great way to make one check out Nom Nom Paleo’s blog here . I then cut it up and serve it with veggies, on a salad or shred some of it for a quick protein salad. I ALWAYS save the bones and freeze for the following week’s meal prep(I’ll get to the reason why next)!

6. Make bone broth. I know this can seem a bit more time consuming than time-saving, but hear me out here. You will have a ton of veggie scraps from the veggies you make – and you will also have bones from the chicken you baked the week before. Grab those bones and those veggies and place into your Instant Pot (if you’re new to the IP game, you can find one here ) or you can always make it right on the stove. I place my scraps and bones into the IP, cover with water, add a tbsp of apple cider vinegar, seal and set on manual for 160 minutes. Once done, let cool, strain and refrigerate. Such an easy way to make sure all of your food is used up and a great way to add vitamins, minerals, and protein to your diet!

7. Make a breakfast casserole. If you still have some time, you can also make a quick and easy egg casserole. The basics are this – veggies and eggs. You can always put another source of protein in there – like sausage or cut up bacon if you would like. Toss everything together, place on a greased baking sheet and bake at 375 for 45 minutes. Don’ forget to eat this with a healthy fat, like an avocado when you heat it up during the week.

These are my go-to meal prep steps I take weekly. They free up a ton of my time during the week, and most of the work is only hands on during the prep.

I have to add in and say that my meal prep is always evolving. It also changes a lot with the seasons and I will be sure to share when some changes happen in the coming months of fall.

What steps do you take to make your meals easier during the week?

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GRAIN FREE | DAIRY FREE SEED BREAD

How is everyone feeling this week? Any major shifts being felt as we went through the solar eclipse?

We took a mindful break and sat in a wonderful, quiet tea ceremony as the eclipse was in the process. There were define shifts being felt and the coldness that followed was a really cool experience. As if the world stood still for a few moments and everyone collectively inhaled again as the moon moved past the sun.
Definitely, a beautiful morning was had! Hope yours was beautiful and fun as well.

My son, Oliver and I sitting down for some tea and the obvious legos that followed, during the eclipse.

And now life is back to being the same again. Not much has changed here – still cooking, still testing new recipes. It’s been an obsession for the past few years actually. I just never shared them with anyone in the past. Well besides family! But now that I have an audience, although still small – I am just beside myself to be able to share my love of good, healthy food with others.

It’s really something special to know that others are reading your words, seeing your pictures, and thinking of making or even making the same food that you eat yourself. Also, my husband thinks he has struck the lottery because now I make goodies ALL the time vs every now and again. And we try new things more often now too because I am always trying to think of something different and better.

This week I am sharing my Grain Free & Dairy Free Seeded Bread recipe. Although no one in our family has Celiac, thankfully – we still choose to eat gluten free for the most part. It’s partly because of how we feel when we don’t eat gluten and mainly the part of how we feel when we do. And the feeling isn’t anything short of uncomfortable and just not our best. So we choose to be gluten free. And that by no means is to say that we buy all of the GF things at the stores and claim them to be healthy.

Because I’m not sure if you’ve caught on just yet, but companies really try their best to market to whatever audience is the main trend. Can someone say Oreos and Vegan together? Cause you know – they are vegan. But they aren’t HEALTHY. Same goes for the plethora of gluten-free goodies out on market shelves. Crackers, cookies, cakes, baking mixes, flours, and bread. You can find anything you want.

But sadly a lot of those same products have a TON of fillers, a TON of sugar, and a TON of other junk that you otherwise would not even know existed if you didn’t read the label.
So my number one rule for most things – try to find the least evil and stick to that item/brand.
And number two – try to make it yourself. It will be fresh, it will be homemade, and it will be cheaper. I can almost guarantee that last bit! Because if it’s actually healthy AND has clean ingredients – it will most likely leave a dent in your pocket. So I made one myself and it was gone in two days. Oops! To my defense, my toddler ate just that for two days.

You will love this grain-free seeded bread, because it’s dense and filling, unlike the fluffy white bread that leaves you wanting another slice, and another. Also, it’s full of fiber and not as carb heavy as your regular bread slice. Also filled with sprouted seeds – can you say yum and healthy at the same time?

Without further convincing here is the recipe, try it out and let me know what you think! It’s dense, heavy, and toasts up really well. I have not tried any substitutions to it just yet, so if you try them let me know so I can add in notes for anyone wanting to give it a shot.

GRAIN FREE | DAIRY FREE SEED BREAD

GRAIN FREE | DAIRY FREE SEED BREAD

Ingredients

Instructions

  1. Preheat oven 350 F.
  2. Add the almond flour, flax meal, chia seeds, hemp seeds, eggs, avocado oil and salt into a food processor.
  3. Process until everything is well combined and scrape the sides if needed.
  4. Add in the sprouted seeds and process again until you reach the desired consistency. (You aren't looking to smash all of the seeds, more like incorporate them in well)
  5. Line a bread pan with parchment paper and scoop the mixture into it.
  6. Top the bread with more seeds and press a bit into it.
  7. Bake for 45-50 minutes and check for doneness with a toothpick.
  8. Let cool a bit, slice, top with favorite toppings and enjoy!
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KID FRIENDLY/WHOLE30 SALMON & SWEET POTATO PATTIES

Kid friendly whole 30 salmon and sweet potato patties

You will love this recipe because it has all of the health benefits from the healthy fats in salmon in a patty that suits the palate of a toddler. And what could be better than kid-friendly, healthy food? Oh yeah – the fact that it is a great for adults too!

Salmon – oh how I love salmon. What a rich and decadent fish! And what a great one to pair with my favorite herb – dill! Did you know that just 4oz of wild salmon has over 50% of the daily recommended Omega 3’s? And also over 200% of the daily recommended Vitamin B12! Now those are some great numbers to get from fresh food if you ask me!

Now let’s add into this equation the amounts of healthy fats that salmon contains – and then the amount of work it takes to grow baby/kiddo brains! In the first two years of a child’s life their brain literary triples in size. That is some MAJOR work happening. And Omega 3’s are to brain development what calcium is to our bones. Fish is one of the best sources of Omega 3’s out there in our food. And what better way to get it, then through actual real food!

And as adults, we also need to remember that our brain health depends on how we feed ourselves as well. I know for a fact that I like it best when my body is functioning well, my thinking is clear, and my memory is in good shape too! Enter the above mentioned healthy fats of salmon – and you are setting yourself up for success.

Kid friendly whole 30 salmon and sweet potato patties

Now, we all know what is beneficial for us and we can choose to eat it, whether we truly love it or not. However, if you’re like most parents you might feel defiant most days when it comes to feeding your little one. My son is 17 months now. And as with every other toddler that I know of – he is exerting some strong wills of independence. Sadly, this tends to really show its face when it comes to food.

What’s even worse is that us, as parents, we tend to get weak in the knees when our kids show less interest in the healthy food offered. And we budge and give in because it’s easier. And honestly, there is no shame in that. I give in – often. He eats bacon and blueberries half the time and rice cakes the other half.

But there are days when I decide to be strong willed too and serve him a plate of whatever it is we are eating. Salmon used to fly well on the plate, but not lately. However, most things made into a patty still go over well! Enter salmon & sweet potato patties.

You can serve yours over greens, or with a side of roasted vegetables and serve the kiddos in burger form if they so prefer. Or just as a patty with sides as well! Serve with guacamole for an extra oomph of healthy fats. Or try making a cucumber, yogurt & dill sauce if you prefer a sauce over it.

KID FRIENDLY WHOLE30 SWEET POTATO & SALMON PATTIES

KID FRIENDLY WHOLE30 SWEET POTATO & SALMON PATTIES

Ingredients

  • 1/2 lb of wild caught salmon fillet or one 15oz can of wild salmon
  • 1 large baked sweet potato
  • 1/2 cup almond meal
  • 1/4 cup coconut flour
  • 2 large pastured eggs
  • 3 tbsp dried dill
  • 2 tbsp cumin powder
  • 1 tbsp garlic powder
  • Salt and pepper to taste
  • Oil of choice to pan fry the patties

Instructions

  1. Remove the salmon from the skin if using fillets and add into a bowl.
  2. Remove the sweet potato from the skin as well.
  3. Mash both of them together well.
  4. Add in the spices as well as the coconut and almond flours.
  5. Make a well in the middle and crack the eggs into there. Give everything a good mix.
  6. Wet your hands and form into patties.
  7. Heat up your skillet and your oil of choice.
  8. Place patties into the skillet and cook about 4-5 minutes on each side.
  9. Make sure to watch the pan, as sweet potato has a tendency to burn quickly, if you see that happening - turn the heat down a bit.
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WHOLE 30 CURRY TURKEY AND PORK MEATBALL

Curry turkey and pork meatballs

I have a slight obsession with Indian food. If I am going out to eat, I want it to be Indian food. And yes, now that I try to avoid gluten, skipping the naan is ever so heartbreaking – but oh so worth it. Not only because of the gluten, but plainly – I don’t need that many carbs in my life.

To then say that it only makes sense that I also have a slight obsession with all of the Indian spices is a bit of an understatement. I am highly uneducated in how to combine them best, but I have been able to find the combinations that work best for me. My favorite by far is cumin and the obvious curry mix! So, so good!

You are going to love these meatballs because they have the right amount of kick and flavor, and the perfect combination of lean meat from the turkey with a savory pork flavor. As an added bonus, no grains necessary to make them stick together nicely.

They are extremely versatile and can be paired with pasta, in a veggie bowl on top of a salad or even pan fried and put on some gluten free toast with the works! I will be sharing my favorite sauce to top these with next week. Stay tuned!

CURRY TURKEY AND PORK MEATBALLS

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 20 meatballs

CURRY TURKEY AND PORK MEATBALLS

Ingredients

  • 1 1/2 lb ground turkey
  • 1 lb ground pork
  • 2 pastured eggs
  • 1/2 cup almond meal
  • 1/4 cup coconut flour
  • 4 cloves minced garlic
  • 1 tbsp cumin powder
  • 1 tbsp curry powder
  • 1 1/2 tsp pepper
  • salt to taste

Instructions

  1. Preheat oven to 375° F.
  2. Toss all of the ingredients into a bowl and mix them by hand.
  3. Grease a baking sheet pan, form 20 meatballs and place on sheet.
  4. Put the baking sheet into the preheated oven and bake for 45 minutes. Depending on your oven, I would check them at around 40 minutes – with the meatballs containing turkey & coconut flour – they can dry out quite quickly.
  5. Once done, take out of the oven and enjoy.
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They are a hit at our house – even the toddler likes them! Which I might add is a BIG way to judge if something tastes good, as he’s one picky eater these days!