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.


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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  • 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


  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!

Cinnamon Vanilla Cashew Milk Latte (With Optional Lion’s Mane Powder)

Lion's Mane Vanilla Cashew Latte 3

During my time living in Seattle (which is where Starbucks originated), it was pretty hard to avoid becoming a bit of your stereotypical “white girl latte drinker.” My go to drink: Pumpkin Spice Latte, of course. And when that wasn’t in season? The Skinny Blonde Vanilla Latte. HAHA okay I have to laugh at myself here. As undeniably delicious as those drinks were, who had I become? Spending 5+ dollars every day to put unhealthy drinks in this body had to be stopped.

So I accepted the challenge. Not only could I no longer have dairy, I was cutting out refined sugar as well, so thus began the concoction of me throwing together two of my favorite flavors to create this lovely latte.

Cinnamon and Vanilla. Mmmmmmm, now that’s a combo I can get behind. Combined with the subtle nuttiness of the Silk cashew milk and the sweet hints of maple syrup? Yeah this was definitely my new go to. (And if you’re not a big nut milk drinker, Silk Coconut Milk also tastes delish for this latte!) And cha-ching, so much cheaper than Starbucks, your wallet will thank you.

But why stop there? Sure, it was decently healthy, but I wanted MORE.

Then, I learned about Lion’s Mane Mushroom Powder. At first, I was a little hesitant, I mean… mushroom powder? Not necessarily the most drool-inducing stuff. But as I learned more about it, I was determined to incorporate it into my diet. And it’s pretty strong tasting, so what better way to mask the taste than in coffee! It works perfectly!

So why incorporate this weird sounding, lion-hair-looking mushroom into your diet, you ask? Umm, none other than like, a bajillion reasons.

  • Lion’s Mane has been used for centuries in Chinese herbal healing medicine and has mostly shown to boost brain function significantly. It enhances the neurite outgrowth, which means it helps support growth of axons and dendrites from neurons. This could lead to potential slowing or even reversal of diseases such as Alzheimer’s and Parkinson’s! It also improves memory and concentration. Okay now I was convinced to try it, but there’s still more!
  • Lion’s Mane is also: antibiotic, anti-aging, protects your heart, helps prevent certain cancers, boosts your energy, protects your liver and kidneys, and improves anxiety, depression, and cognitive function. WOWZA.
  • It’s also anti-inflammatory which plays a huge role in the healing of the body and your digestive health and immune function!

So this crazy sounding mushroom does it all, not to mention you get all of those benefits from drinking none other than a delicious latte!! And, to my surprise, it’s actually fairly easy to find, too. I got mine at Planet Organic, but I’m sure you could find it at Whole Foods or any larger health food/supplement store. It’s also widely available online through companies like Four Sigmatic, Harmonic Arts (the brand mine is), and Hybrid Herbs (which I have their pitaya powder and it’s delicious).

Now obviously the mushroom powder is optional in this recipe, and it tastes equally as refreshing and tasty without it. So make one now. put it in a to-go mug, and drink it while you’re on you way to your closest health food store to buy some Lion’s Mane powder to put in your next latte. Easy peas-y.

Delicious Cinnamon Vanilla Cashew Milk Latte (With Optional Lion's Mane Powder)

  • Servings: 1
  • Difficulty: easy
  • Print



  1. In a small saucepan, combine your milk, maple syrup, cinnamon, and Lion’s Mane extract if you are using it. Heat on medium low heat, stirring occasionally until it’s almost boiling.
  2. Meanwhile, make your coffee or espresso.
  3. Once your milk mixture is just about boiling, remove it from the heat and stir in the vanilla extract.
  4. Combine with your coffee or espresso and enjoy!