Avocado Pesto & Turkey Meatball Pasta- Gluten free!

turkey meatballs, gluten free, pasta

This recipe puts a twist on the classic pesto sauce by adding avocado and spinach. With avocado the sauce becomes nice and creamy, I’ve thrown the spinach in because why not? You can’t taste it at all and you get an serving of greens.

Sauce:

1 avocado

2 handfuls of spinach

3/4 cup pesto sauce

Meatballs

1/2 onion

2 cloves garlic

1/2 cup cooked quinoa

1 free range egg

2 tbsp oil (grapeseed or other high smoke point)

20 oz- roughly of  organic/local free range ground  turkey breast

Noodles:

Gluten free spaghetti noodles

Generally I’m not a huge fan of “gluten free” products, often they’re just packed with fillers but I’ve managed to find a couple of pretty clean varieties- just make sure you check the label and the ingredients are all whole grains i.e. quinoa, rice ect. stay away from added starches (corn or potato.) I usually go with True Roots.

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For the sauce:

1. Bring a pot of water to boil, and heat your skillet with oil for the meatballs.

2. In a food processor mix all the ingredients for the turkey meatballs, form into balls (not too big or else it’s harder to cook through properly). Put the balls in the skillet and keep an eye on them, they shouldn’t take longer then 5-10 mins.

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3. Add the noodles to boiling water.

4. In a food processor or blender if you don’t have add the pesto sauce, avocado and spinach, process until creamy.

5. Once the noodles are done drain and mix in the pesto sauce. I don’t cook the sauce, it gets heated up really well just from the hot noodles.

6. Top with the meatballs.

Yummo

 

30 min Vegan Fajita’s with Walnut Meat

vegan fajitas recipe, healthy dinner recipe, fitness tips

30 minute vegan fajitas

I love this vegan recipe because it’s packed with veggies but the walnut meat and guacamole make it feel very indulgent. What I do is place all the sides on the table and then let everyone build their own fajita’s.

Sides:

Sautéed Vegetables

4 peppers, orange, red, yellow or green

1 zuchcini

1/2 onion

1 clove garlic

Guacamole

1 ripe avocado

1/4 lime

1 tbsp cilantro chopped

salt and pepper

Walnut Meat

1 cup walnuts

1 tbsp olive oil

pinch of paprika

pinch of sea salt

pinch of cumin

Other sides

Chopped Tomatoes

Chopped Spinach

Salsa

sprouted grain tortillas (if your gluten free go for corn or flaxseed wraps.)

1. Heat the oven 350 F, then start chopping all your veg and heat up a skillet with oil.

2.  First add your onions to the skillet, let cook for a couple minutes and then add the rest of the veg.

3. Toss your walnuts in the oil and spices then transfer to a baking sheet, put in the oven and toast (takes about 15 mins but watch them.)

4. While your walnuts and veggies are cooking roughly chop your spinach and tomatoes then transfer to a dish.

5. Begin to assemble your guacamole by mashing up the avocado and mixing in the lime juice, cilantro and sea salt.

5. Take your sautéed veggies and transfer to a holding dish, cover with tinfoil till ready to serve.

6. Transfer your toasted almonds to either a food processor or blender and pulse. roughly 30 seconds until you get the texture of ground beef.