#Whole30-Compliant Stuffed Turkey & Pork Roulades #Paleo #Glutenfree #Dairyfree #JERF

Sometimes you just need something special for dinner. This recipe makes about 8 elegant entrée servings. It’s delicious and impressive, and it just happens to be Whole30-compliant. Much of this recipe may be prepared in advance, making this a convenient option for hosting company. Your guests will never suspect you’re serving a “diet” recipe. But then, Whole30 is not a diet. It’s a lifestyle, allowing you to regularly enjoy healthful and delicious meals like this one!

INGREDIENTS:
For the Spinach Cream Stuffing –
• 1 + 1/3 cup raw almonds or raw cashews, soaked at least 3 hours (or overnight) in filtered water
• ¼ cup lemon juice
• 1 tsp. spicy brown mustard (not Dijon, see comment below+)
• 2 tsp. Celtic sea salt, divided
• ¼ tsp. freshly cracked black pepper
• 1 whole pitted date
• 4 Tbsp. Nut Pods Original Unsweetened Coffee Creamer, New Barn or homemade almond milk (I like this recipe from the lovely and very talented Angela of Oh She Glows)
• 1 egg lightly beaten
• 4 – 6 Tbsp. filtered water, added 2 Tbsp. at a time to mixture while processing to form a smooth cream
• 10 oz. package frozen chopped spinach, defrosted and very well drained

For Roulades –
• 2 lb. extra lean turkey or pork boneless, skinless cutlets
• 1 Tbsp. coconut or avocado oil
• 1 tsp. Celtic sea salt
• Generous sprinkle garlic powder

Hardware:
• Food processor or powerful blender (e.g. Vitamix or Nutribullet)
• Parchment paper
• Meat mallet (pounder)
• Chef’s knife + Cutting board
• 13”X9” baking pan or dish
• Nonstick coconut oil spray
• Toothpicks (optional)

INSTRUCTIONS:
1. Prepare spinach cream as follows:
• Drain soaked nuts. Then place nuts into the canister of food processor with S blade attached or into the canister of powerful blender (I used a NutriBullet blender, but a food processor would work too).
• Add the next lemon juice, mustard, 1 tsp. salt, pepper, date, egg and creamer/milk to the canister.
• Place lid on food processor or blender and begin to process mixture by pulsing on LOW food processor.
• Begin adding water 2 Tbsp. at a time until the mixture comes together; has no visible pieces of nuts or date and is mostly smooth. Use as little water as necessary to be able to blend the mixture.
• When mixture reaches consistency similar to ricotta cheese, scrape the mixture into a small mixing bowl along with well-drained spinach and remaining 1 tsp. Celtic sea salt. Stir well to thoroughly combine.
• Cover with lid and refrigerate mixture.
NOTE: Spinach cream may be made up to 3 days in advance. Just keep covered and refrigerated until ready to use.
2. Prepare stuffed roulades as follows:
• Place 1 large piece of parchment paper over a cutting board. Then place 2 cutlets in the center of the paper about 2” apart. Cover cutlets with another piece of parchment paper. Then pound each cutlet with meat mallet until about 1/8” thick. Repeat this process with remaining cutlets.
NOTE: You can do this part in advance as well. Simply place pounded cutlets in a large freezer bag and refrigerate up to 24 hours.
3. Coat the inside of 13”X9” baking dish with coconut oil or nonstick coconut oil spray. Then add 1 Tbsp. of oil to baking pan/dish. Set aside.
4. Using clean hands, place one cutlet on a plate. Spread 2 Tbsp. spinach stuffing mixture atop of the cutlet. Then carefully roll up the roulade and if desired secure with toothpicks. Next place rolled and stuffed roulades side-by-side in prepared baking dish. Repeat this process until all roulades have been placed in baking dish. Use any remaining spinach cream to top roulades, spreading an even layer over top each roulade in baking dish. Sprinkle roulades with 1 tsp. seal salt and garlic powder as desired. Then cover baking pan or dish with aluminum foil.
NOTE: Rolled and stuffed roulades may be prepared up to 24 hours in advance and kept covered and refrigerated until ready to bake.
5. When ready to bake, preheat oven to 375° Fahrenheit (190° Celsius). Bake roulades in preheated oven for about 45 minutes or until the thickest roulade reaches an internal temperate 165° Fahrenheit (74° Celsius).
6. Allow baked roulades to rest about 15 minutes before serving.

Halved #Whole30 Turkey Roulades with Super Simple Sweet Potatoes, Tossed Salad, & Presto Peachy Vinaigrette.

~Makes 7-10 roulades, or about 8 servings.

+When doing #Whole30, it’s very important you get into the habit of checking the ingredient lists of anything you plan to eat or use when cooking. For example, dijon mustard usually contains white wine which is not permitted during #Whole30, so be sure to check the mustard before you purchase. For a complete list of Whole30 program do’s and don’ts as well as answers to just about any questions you may have, I highly recommend you check out the program rules here and other resources available at Whole30.com to educate yourself prior to beginning your own Whole30 journey, whenever you have questions or need some support.

SERVING SUGGESTIONS: This recipe makes a fancier entrée suitable to serve to guests or company. These roulades are especially delicious served with Stupid Easy Cran-Cherry Sauce. The sweet tartness of the sauce provides a lovely counterpoint to the savory spinach stuffing and makes the meal feel even more special.

I suggest serving this entrée with a tossed salad of mixed greens, fruit and nuts. Optional side dishes include Oven Fried Sprouts; Super Simple Sumptuous Sweet Potatoes; or Quick & Easy Crispy Potatoes. A final note, the Spinach Cream Stuffing makes a terrific appetizer dip for raw vegetables. Simply spoon spinach cream into an oven-safe bowl and bake at 350° Fahrenheit (177° Celsius) for 30 minutes.

Beauty Resource for the Day:
I recently posted an article describing my favorite (and not-so-favorite) drugstore sunscreens. In that article (which you can read here), I attempted to demystify the various sunscreen “active” ingredients and discuss which types of formulas are best for different members of the family. The video that follows from the brilliant celebrity makeup artist, Lisa Eldridge, provides an even more in-depth discussion regarding sunscreens and offers a short list of recommended brands and products including those available outside and within the USA. Apparently, other countries have access to a wider variety of broad spectrum sunscreens than we do here in the United States. Bummer! But I’ll let Lisa explain the particulars.

Wisdom for the Day:
“I know the plans that I have for you, declares the LORD. They are plans for peace and not disaster, plans to give you a future filled with hope. Then you will call to me. You will come and pray to me, and I will hear you.” ~Jeremiah 29:11-12 (God’s Word Translation)
Read more here.