Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.

#chickenmeatballsfolife

Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!

 

Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!

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Massaged Kale Salad with Dates, Dried Fruit, Almonds, and Pears

massaged kale salad with dates almonds pears and black currants 2

When I was growing up, I absolutely despised salads. I’m not sure what it was, but leafy greens and me did not mix whatsoever. Especially lettuce. I had a literal spidey sense for lettuce. If I was eating something and there was a teensy little stray piece of lettuce hidden away in there, I could sniff it out in a second.

Fun Fact: your taste buds change every 5 to 7 years so this is why you develop a liking for certain things you used to dislike and vice versa.

I’m super thankful that now I am older and my palate is much more sophisticated and I have learned to love a good salad. Especially a kale salad. And this salad? Oh, it’s a good one. I could eat it literally every single day and never get tired of it. It’s sweet, crunchy, light, and refreshing yet filling.

Anddddd it’s gonna make you feel so soooo good. Let me just give you a quick little rundown of what your body will be soaking up from just one salad.

  • Kale is low in calories, has zero fat, and is high in vitamins A, C, and K as well as iron, calcium, and antioxidants. And it’s anti-inflammatory FTW.
  • Dates are high in fiber, antioxidants, potassium, magnesium, copper, iron, and vitamin B6. It’s also a great natural sweetener and has been shown to be effective in healthy weight gain and lowering inflammatory markers.
  • Almonds contain lots of healthy fats, fiber, protein, magnesium, and vitamin E. They also help to reduce hunger and lower cholesterol levels.
  • Pears are a fantastic addition too because they’re high in fiber, copper, potassium, boron, manganese, antioxidants, and vitamins C and K. They also have been shown to improve digestion and can aid in weight loss.

So on top of being absolutely delicious, it has all that goodness.

WHAT.

Yep, it’s basically a miracle in a bowl. So get going! All it takes is 10 minutes and then your taste buds will be having a little dance party because they’re so happy. Enjoy!

 


Massaged Kale Salad with Dates, Dried Fruit, Almonds, and Pears

  • Servings: 6 side or 3 full salads
  • Difficulty: easy
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Ingredients

    Salad:
  • 1 bunch of kale, finely chopped and massaged
  • 7 Medjool Dates, pitted and chopped
  • ½ cup dried black currants or cranberries (sometimes I find it’s hard to find currants so I sub cranberries)
  • ½ cup chopped almonds
  • 1 pear, diced
  • Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • a dash of dried oregano
  • salt and pepper to taste

Directions

  1. Place all the salad ingredients into a large bowl.
  2. In a blender, add all the ingredients for the dressing and blend on high until it looks thick and creamy (about 10 seconds).
  3. When you’re ready to eat, add the dressing to the salad and toss everything together. Enjoy!


Roasted Chicken and Veggie Bowl with Peanut Yellow Curry Dressing

Roasted Chicken and Veggie Peanut Yellow Curry Bowl

Well, this concoction came about from having a ton of leftover veggies and very little time, and let me tell you I am SO THANKFUL I threw this random combination of things together!!!! Like, this was definitely one of the best things I’ve done in my little life so far.

This little bowl of goodness has just about everything you need in the form of vitamins, minerals, antioxidants, fiber, carbs, healthy fats and protein so basically you could eat this for every meal and your body would be happy as Dory when she found her parents. BUT I haven’t even gotten to the best part yet people!!!!!!

Drum rollllllll pleaseeeeeee…

THE SAUCE.

I’m a huge fan of peanut sauce and an even huge-er fan of yellow curry sauce, so I thought to myself, “why not combine the two?” Best. Idea. Ever. I 100% got lost in the sauce.

But anyways, YOU GUYS, this bowl is so good for you and so easy to make you just HAVE to incorporate it into your weekly lunch/dinner menu! You could even meal prep for it and have it ready in about 60 seconds for days when you just have no time but still want to put something good in your body. So what are you waiting for?! Get that tasty bowl of nutrients into your body!!!! Right now!!!

 

Roasted Chicken and Veggie Bowl With Peanut Yellow Curry Dressing

  • Servings: 1 large or 2 small
  • Difficulty: easy
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Ingredients

  • 1 cup mixed greens (kale, spinach, arugula, whatever you like really)
  • ½ cup cooked chicken breast, diced
  • 1 Tbsp virgin coconut oil
  • ¼ cup sweet potato, cut into chunks
  • ½ zucchini, cut into chunks
  • 5 asparagus spears cut into 1-inch pieces
  • half of a red pepper, sliced
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp yellow curry powder
  • half an avocado
  • Sauce:

  • ¼ cup unsweetened coconut milk
  • 1 Tbsp peanut butter
  • 1 ½ Tbsp Healthy Boy Yellow Curry Sauce (or any yellow curry sauce you have)
  •  

Directions

  1. Heat up the coconut oil in a large pan over medium-high heat. Once hot, add the sweet potato and cook for about 2 minutes while stirring occasionally.
  2. Add in the zucchini, asparagus spears, red pepper, and the spices (salt, garlic powder, and yellow curry powder) and continue to cook while stirring occasional for about 5-7 minutes, or until everything is tender.
  3. Meanwhile, in a small saucepan combine the coconut milk, peanut butter, and curry sauce. Turn the heat on low and stir occasionally until warm and everything is combined.
  4. In your salad bowl, put your mixed greens on the bottom and then top with the chicken, your roasted veggies, avocado, and peanut curry sauce. Enjoy!
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Ground Turkey and Roasted Veggie Baja Salad Bowl

Okay, so I wasn’t really sure what to call this bowl. Baja seemed appropriate due to the fact that there’s salsa on this guy, but really the rest of it was just random stuff I had in my fridge that I threw together and it ended up tasting really good. What even is baja supposed to mean anyways? Oh well. So yeah, from now on I suppose this combo will forever be known as my baja bowl!

I’m obsessed with salad bowls because for one, they’re a PHENOMENAL way to get in tons of veggies without really having the pain of forcing veggies down. Anddddd, they’re easy peasy veggie beezy. (Yes, I just made that up and I know it makes zero sense but I like saying it out loud so I’m keeping it hehe.) Anyways, they’re literally the easiest thing ever. Usually I have tons of roasted veggies and leftover meat lying around from either meal prep or leftovers so I just throw everything in a bowl and voila! Instant healthy lunch/dinner/snack/meal-to-go/whatever other instance in which you could need a delicious and nutritious bowl of food. It’s perfecto! (still in Mexico so I can’t help but to show off my grande Mexican vocabulary)

BUT. Back to this bowl. Remember guys, it’s so important to eat the rainbow, especially when it comes to fruits and veggies because you get such a wide variety of vitamins, minerals, and nutrients from each color of food which means your body will be happy as a little clam! Which is muy importante. Keep the body happy and you will in turn be happy which is what it’s all about, amiright? And how could you say no to all this healthiness and tastiness when it takes all of two seconds to prepare? You gotta try it.

So here’s what you do now: roast your veggies, cook up some ground turkey, chop up some kale, fry an egg, and cut an avocado. Top with salsa. Shovel into your mouth. Repeat until bowl is empty. You’re welcome. And if you’re looking for some more exact directions, feel free to see the actual recipe below. Oh, and ENJOY, of course!!!!

Ground Turkey and Roasted Veggie Baja Salad Bowl

  • Servings: 2 large bowls
  • Difficulty: easy
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Ingredients

  • 1-pound lean free-range ground turkey
  • ½ tsp: ground turmeric, cumin, chili powder
  • salt and pepper to taste
  • 1 cup chopped sweet potato
  • 1 cup cauliflower florets
  • 2 large free-range organic eggs
  • ½ tsp organic virgin coconut oil
  • 1 ripe avocado, halved
  • Your favorite salsa (I use one from my local farmer’s market that uses fresh local ingredients)

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and arrange your cauliflower florets and sweet potato chunks on it so they’re evenly spaced out.
  3. Once the oven is ready, put the sweet potato and cauliflower in for about 20 minutes, or until tender.
  4. Meanwhile, heat a pan on medium heat until hot. Add your ground turkey and spices and stir occasionally until the turkey is fully cooked.
  5. Heat another pan over medium heat and add the coconut oil. Once the coconut oil has melted and the pan is hot, crack the eggs in and fry them until the whites are fully cooked.
  6. Place 1 cup kale in each bowl and add ground turkey, sweet potatoes, cauliflower, half an avocado, and an egg. Top with salsa and enjoy!


Easy Coconut Yellow Curry Chicken Bamboo Bowl

coconut curry chicken bamboo bowl


Easy Coconut Yellow Curry Chicken Bamboo Bowl

  • Servings: 1 bowl
  • Difficulty: easy
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Ingredients

  • ¼ cup chopped red cabbage
  • ½ cup chopped kale
  • ¼ cup shredded carrot
  • ¼ cup steamed broccoli
  • ¼ cup cremini mushrooms, sliced and sautéed until soft
  • ¼-½ cup cooked chicken breast, sliced
  • 1 tsp unsweetened shredded coconut
  • ½ cup cooked brown rice (I cook my rice in water with ½ tsp turmeric powder which gives it a nice yellow color as well as some great added health benefits!)
  • 1 ½ tsp yellow curry sauce
  • 1-2 Tbsp coconut milk
  • 1 tsp all-natural peanut butter

Directions

  1. In a small bowl, combine the yellow curry sauce, coconut milk, and peanut butter. Mix until well combined.
  2. In a larger bowl, add your cabbage, kale, carrot, broccoli, mushrooms, chicken, shredded coconut, and rice. Top with your curry sauce and enjoy!