Hey Y’all – today marks Day 15 and I honestly can’t believe we’re already HALF WAY through our 2nd round of Whole30! This round has been such a blast & so much easier than our 1st round was last year! Now, I will admit that 1st weekend without wine was ROUGH, but this past weekend was cake & I’m just so happy with our journey this time around.
Here’s what’s cooking this week on the farm –
Let’s start with meal prep, here’s what I’m making this morning to make life a bit easier during the work week –
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One dozen hard boiled eggs
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One tray of roasted root veggies
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One tray of mini (compliant) turkey meatballs
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Two days worth of Chia Pudding
As promised – each week I’ll feature a quick meal prep recipe. This week I’m sharing my recipe for Mini Turkey Meatballs. These meatballs are grain free, gluten free, dairy free & sugar free. Not only are they delicious as a meal option – they’re a great midday snack as well!
Here’s What You’ll Need:
1 LB Ground Turkey
1 Egg
1 TSP Oregano
1 TSP Parsley
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Paprika
1 TSP Fresh Cracked Pepper
1 TSP Salt
1 TSP Red Pepper Flakes (RPF) – optional
1 TSP Cayenne – optional
1/4 Cup Almond Flour
Here’s What Would Be Awesome if you Had it:
Fresh Parsley
Grated Onion to replace the Onion Powder
Let’s Get Started:
1. First things first, preheat your oven to 350.
2. In a large bowl, mix together the ground turkey, egg, seasonings & almond flour until combined.
3. Next, form your meatballs about 1 1/2” in diameter – you should end up with about 20 meatballs.
4. Now I like baking these on top of a cookie cooling rack so that any excess grease will fall onto the cookie sheet below. I start by lining a cookie sheet with foil & then add my cooling rack (that has been sprayed with cooking spray or rubbed with oil) on top.
5. Once that’s set – line up your meatballs on the rack & pop them into the oven for about 20-25 minutes.
6. Once done, let cool & enjoy! These are great warm as a meal option or as a snack for weekday lunches, which is how we use them more often than not here on the farm.
Tune in next week for my take on homemade mayo & compliant salad dressing!
Now on to the goodies – check out our menu plan for this week:
Monday (Day 15)
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Brekkie: Chia Pudding
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Lunch: Salad
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Dinner: Tandoori Chicken
Tuesday (Day 16)
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Brekkie: Chia Pudding
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Lunch: Salad
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Dinner: Stuffed Pepper Soup (lefties!)
Wednesday (Day 17)
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Brekkie: Chia Pudding
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Lunch: Salad
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Dinner: Tilapia, Broccoli & Roasted Root Veggies
Thursday (Day 18)
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Brekkie: Chia Pudding
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Lunch: Salad
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Dinner: Paleo Taco Skillet
Friday (Day 19)
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Brekkie: Chia Pudding
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Lunch: Salad
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Dinner: Chicken with Sun Dried Tomato “Cream” Sauce
Saturday (Day 20)
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Brekkie: Compliant Egg Bake
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Lunch: Salad
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Dinner: Steak, Baked Potato & Green Beans
Sunday (Day 21)
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Brekkie: Chia Pudding
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Lunch: Salad
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Dinner: Meatballs & Roasted Root Veggies
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