1/7/2014 Meals

Breakfast: Same 3 oz ground pastured pork, 2 eggs, and bulletproof tea.  No green juice today.

Lunch: 6 oz leftover pork with tomatillo salsa, with a side of arugula and 1.5 eggs worth of egg whites.

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Dinner: Turkey Meatballs (recipe below) with zoodles, wild mushrooms and 1/4 c Rao’s Arrabiata sauce.

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Turkey Meatballs:

Servings: 2
Prep Time:
5 min
Cook Time: 25 min

Ingredients:

  • 1 lb extra lean ground turkey breast
  • 1 tsp salt
  • 1/2 T fresh parsley
  • 1 T chives
  • 3 cloves garlic
  • 1 T fennel seeds
  • 1/4 tsp oregano
  • 1/4 tsp red crushed chili pepper
  • 1/2 sprig rosemary
  • 2 lacinato kale leaves
  • 1/4 c wild mushrooms
  • 2 trumpet mushrooms, sliced thinly
  • 1 T duck fat or macadamia nut oil
  • OPTIONAL: serve over zoodles (zucchini spiralized into noodles), with 1/4 c Rao’s or homemade arrabiata sauce.

Directions:

(1) Cut the parsley, chives, rosemary and kale leaves using kitchen sheers, leaving a very fine chop on each of the three ingredients.  Coarsely chop the wild mushrooms.  Add these and all other ingredients except the sliced trumpet mushrooms and oil into the turkey.

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(2) Heat the duck fat or oil on medium to high heat.  Form the turkey into 20 meatballs, and sear on one side for 3-5 minutes.  Add the chopped mushrooms into the pan.

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(3) Using tongs, carefully flip each of the meatballs and cook for an additional 5 minutes.

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(4) If serving with “zoodles”, add the zucchini now.  Cook for an additional 5 minutes, covered.

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(5) Add the red sauce when there is ~1-2 minutes left in cooking time.

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(6) Serve hot.  If you’re not excluding dairy from your diet, Parmesan cheese would make a great addition on top. 🙂

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One thought on “1/7/2014 Meals

  1. Pingback: 1/8/2014 Meals | Steaks, Squats, and Sundresses

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