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Mediterranean Turkey Meatballs.

Gluten-Free Turkey Meatballs With Quinoa, Herbs & Feta.


These healthy meatballs are filled with delicious Mediterranean flavor. By replacing breadcrumbs with quinoa, they have a great texture and are naturally gluten-free. The feta adds a salty, decadent deliciousness.  These meatballs would be great over pasta, but I decided to keep things low-carb and served them with some roasted green beans.

Serves 4-5.


  • 1 28-0z can crushed tomatoes
  • 2 tbsp tomato paste
  • 16-oz ground lean ground turkey
  • 1/2 cup cooked quinoa
  • 2 eggs
  • 1/3 cup reduced fat feta cheese (plus extra for topping)
  • 1 tsp chopped garlic
  • 1 tbsp dried dill
  • 1 tbsp dried basil
  • 1 tsp cayenne pepper
  • 1 tbsp hot sauce
  • sea salt
  • ~2 tbsp olive oil

In a large bowl, mix the ground turkey with the eggs, quinoa, feta cheese, garlic, dill, basil, cayenne pepper, hot sauce and a dash of sea salt. Mix well and form the meat into small balls that fit in the palm of your hand. Put 1-2 tbsp of olive oil on a baking sheet (evenly dispersed) and then line the meatballs onto it. Bake in a 400 degree oven for 15 minutes, the flipping the meatballs to brown the other side, and then cook for an additional 15 minutes.

Heat the crushed tomatoes and tomato paste together in a large pot. Season with a dash of sea salt, dill and basil. When the meatballs come out of the oven, add them into the sauce and simmer for about 30 minutes or so. When serving the meatballs, top with a pinch of the feta cheese and serve on top of spaghetti or with the side of your choice.







Magnificent Margarita Pizza.

Pizza with Fresh Mozzarella, Homemade Grape Tomato Sauce & Dill.


Pizza is the best, isn’t it? This is my take on a margarita pizza that I made for a dinner part recently and it was super delish. This pizza is definitely still a “cheat meal” but it’s totally worth it. The grape tomato sauce adds a burst of tangy flavor that goes perfectly with the fresh dill and smooth mozzarella. I can’t wait to make (and eat) this again!

Serves ~8.



  • 8 oz fresh mozzarella, sliced
  • 1 large handful fresh dill, chopped
  • fresh pizza dough (I purchased pre-made dough but you could also make your own of course)
  • 3 tbsp olive oil
  • dash of sea salt


  • 3 cups grape tomatoes
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • dash of sea salt
  • dash of cayenne pepper

Begin by making the sauce. Heat the olive oil on medium heat and add in the chopped garlic and whole grape tomatoes. Cook on medium/low heat for about 30 minutes with the lid on, stirring often, until the tomatoes start to cook down and get softer. After they’re cooked, remove from the stove and put them in the food processor and blend for 20 seconds or so. Place the sauce back into the pot and season with salt and cayenne pepper.

Put some flour on a cutting board or the surface of your counter to help avoid the dough sticking and roll out the dough. My pizza was more of an oval, but you can shape the dough however you desire. Once rolled out, put the pizza dough onto a non-stick baking sheet. Rub about 3 tbsp of olive oil over the top of the dough so it’s coated evenly and season with a dash of sea salt. Before putting on the toppings, put the crust in a 375 degree oven for about 10 minutes until the dough is partially cooked. Remove from the oven and allow the dough to cool slightly. Top with a generous layer of the grape tomato sauce, the fresh mozzarella and a sprinkle of fresh dill. Put the pizza back into the oven for another 15 minutes or so, or until the mozzarella is bubbly and lightly browned.




Healthy Chicken Tikka Masala.

Chicken in a reduced-fat, creamy tomato sauce with aromatic spices.


Gareth loves Indian food so I wanted to try my hand at cooking him a meal with some Indian flavors, but still keep it healthy. Chicken tikka masala is a chicken dish that’s typically marinated in yogurt and served in a rich and creamy tomato sauce with lots of aromatic spices. To make this a faster weekday meal, I skipped the marination and also cut out the cream to make it healthier. I served it up with some jasmine rice and it turned out really delicious. I had one happy husband!

Serves ~4.

Adapted from this recipe.

  • 1 28-oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 3 chicken breasts, cut into small pieces
  • 1 yellow onion, chopped
  • 4 tbsp light butter
  • 1 cup reduced-fat sour cream
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp nutmeg
  • 1 tbsp sea salt
  • 2 tbsp red curry paste
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger

Heat a large pan on medium-high heat and melt the light butter. Once melted, add the chopped garlic, chicken and onion and cook for 7-10 minutes, or until chicken begins to cook and onions soften. Add in the curry paste, all dried seasonings, and chopped ginger. Continue cooking on medium heat for about 5 minutes or so and then stir in the crushed tomatoes and tomato paste. Let the mixture simmer for about 10-15 minutes on low heat. Turn the heat off and mix in the sour cream to create a creamy sauce prior to serving. Serve with your choice of side.






Pot Sticker Egg Rolls.

Egg Rolls With Beef, Pork, Green Onion & Cabbage.


These egg rolls were inspired by a pot sticker recipe I got from family friends, Stefanie and Jason. Stephanie and Jason make their delicious pot stickers at every get together and holiday and Stefanie was kind enough to share the recipe with me. They make the pot stickers in a bamboo steaming basket (which I didn’t have) so I decided to change the recipe a bit to make egg rolls instead. The concept changed a little but the overall flavor was the same and so very good. I made these at a dinner party recently and everybody devoured them!

Makes 21 egg rolls.


Egg Rolls~

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 cup chopped cabbage (you can do green, red or a mix)
  • 1/3 cup Tamari
  • 2 tbp sesame oil
  • 1/2 cup chopped green onion
  • 2 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • dash of hot red pepper flakes
  • 1 package Nasoya egg roll wrappers (21 count)
  • ~3 tbsp olive oil

Dipping Sauce~

  • 1/3 cup Tamari
  • 2 tbsp sesame oil
  • 1 tsp fresh ginger
  • 1 tsp chopped garlic
  • small handful chopped green onion
  • dash of red pepper flakes

In a mixing bowl, add ground meat, Tamari, sesame oil, green onion, chopped ginger/garlic and red pepper. Mix well to combine all of the ingredients.

To make the egg rolls, place a small handful of the shredded cabbage and a heaping tablespoon of the ground meat mixture on center of the egg roll wrapper. Fold the bottom corner over the ingredients and then fold in the sides. Roll the wrapper upwards and use a small amount of water to seal the top. Repeat this process with the rest of the egg roll wrappers. Brush the egg rolls on both sides with a small amount of olive oil.

Coat a baking sheet with 2-3 tbsp of olive oil. Line up the egg rolls on the baking sheet and bake in a 375 degree oven for about 15 minutes. Flip the egg rolls to the other side and cook for an additional 15 minutes, or until each side is lightly browned.

For the dipping sauce, mix all ingredients in a small bowl and whisk to combine. Serve with the egg rolls.