Chicken Tri-Almandine Casserole #WHOLE30-Compliant

Today’s recipe is the 3rd in a series based on the list of the 30 foods identified as best for producing beautiful skin and hair in a recent study by HealthGrove. As I have previously written, all but 3 of the 30 foods on that list are WHOLE30 compliant. I also think it’s worth pointing out that the 3 foods on the list not technically considered WHOLE30 compliant are legumes (i.e. beans), not dairy or grains; and that none of the legumes are soy or soy derivatives. That is both fascinating and frustrating, because as a reformed vegan myself, I totally bought into the soy-as-health-food myth for so long. For more on my journey away from the land of faux meat patties and into the freedom and tremendous #NSVs I discovered through WHOLE30, check out the hot linked articles above or listed below.

In case you missed it, previous recipes include: Cheezy Broccoli Soup with Crispy Potato Croutons (#20 from the list) and #WHOLE30-Compliant Stuffed Zucchini Two Ways (#29 from Healthgrove list). Today’s beautifying ingredient is ALMONDS (#26 from the list)!

Almonds are a great source of biotin (one of the B vitamins necessary for cell growth and often recommended as a supplement to strengthen hair and nails; source), Vitamin E and Manganese. In fact a 1/4 cup of sliced almonds provide almost 50% of your daily requirement of biotin for only 132 calories (source). Pretty beautiful, indeed! I’m really excited about this recipe because it uses not one or two but three different forms of almonds – whole almonds, unsweetened almond milk and almond flour. If you’re looking for yet another way to sneak these super healthy and beautifying little nuts into your diet, consider almond butter. Almond butter is a delicious and healthier alternative to peanut butter as detailed in this article, complete with a quick and easy DIY recipe. Be sure to check it out!

This would be a great time to try out the WHOLE30-approved brand New Barn almond milk if it’s available near you, or you can obviously use homemade almond milk or other approved variety. If you can’t find almond flour, it’s easy to make. Just toss about ¼ cup whole almonds in a coffee grinder or food processor and process until no lumps or chunks remain.

This recipe also caused a minor sensation in our household because we could not agree on our preferred protein. I made this recipe twice in 2 days, and we literally ate it for 4 straight meals (not counting breakfasts). The first time I made it, I used 2 lb. ground turkey breast. The second time, I used chicken tenderloins (as below). I personally preferred the ground turkey version, but then I (always) prefer turkey to chicken. Hubs preferred the chicken version, and my mother was undecided. If you happen to prefer one over the other, just know that both proteins work equally well. And if you happen to have about 2 cups of leftover cooked, diced meat available, you can skip several steps (1,2,and 5) which is good. As I also noted below, you can prepare this recipe through step #8 ahead of time and keep it tightly covered and refrigerated for up to 3 days before completing and serving. And it makes a ton, definitely enough for dinner and several lunch servings.

Ingredients:
• 2.5 lb. bag boneless, skinless chicken tenderloins (e.g. Tyson), defrosted
• 2 Tbsp. coconut oil (I used Carrington’s Organic Extra Virgin)
• 2-10 oz. pkg. steam-in-bag haricot vert or whole green beans (I used Pictsweet brand)
• 1 can sliced water chestnuts, drained and rinsed
• 1.5 cups whole almonds (raw or oil-roasted)
• 2-8 oz. pkg. sliced mushrooms
• 1.5 tsp. salt, divided
• ¼ tsp. garlic or 1 garlic clove, minced
• Nonstick spray (I used Pam nonstick coconut oil spray)

For the Sauce –
• 2 whole eggs or 1/2 cup egg whites
• 3 heaping Tbsp. canned pumpkin (NOT pumpkin pie mix)
• 1 can Thai Kitchen Organic coconut milk
• ¼ cup unsweetened almond milk, homemade, or WHOLE30 approved e.g. New Barn
• 1 tsp. lemon juice
• 1 Tbsp. Coconut Secret Aminos sauce
• 1/8 tsp. white pepper
• ¼ tsp. mustard powder
• ½ tsp. dried turmeric
• 2 Tbsp. nutrient yeast (optional)

For the Topping –
• 2 Tbsp. potato flakes, e.g. Bob’s Red Mill+++
• 3 Tbsp. almond flour (I used Bob’s Red Mill)
• ½ tsp. salt

Hardware:
• Large nonstick skillet
• 9X13” baking dish or pan
• Cutting board
• Chef’s knife
• Tongs
• Aluminum foil

Process:
1. Place frying pan over MEDIUM-HIGH heat. Add coconut oil and allow oil to melt. Then add chicken tenderloins and sprinkle with 1 tsp. salt. Brown chicken stirring and turning occasionally, until cooked through (about 15 minutes).
2. Remove chicken from pan and allow chicken tenders to drain on paper towels.
3. While chicken is cooling, add another 1 Tbsp. coconut oil to skillet and turn heat to MEDIUM. When oil has melted, pour both packages of mushrooms into pan along with ½ tsp. salt and garlic powder or minced garlic clove. Cook mushrooms over MEDIUM-HIGH heat stirring occasionally for 5 minutes. Then lower heat to MEDIUM and cook about 5 more minutes. Turn off heat and remove pan from stove.
4. While mushrooms are cooking, place green beans in microwave-safe bowl and microwave on HIGH for approximately half the time required for two bags. (Example: I have a high-powered microwave that should have cooked both bags in 8 minutes according to package directions so I cooked both bags together on HIGH for 5 minutes).
5. When chicken is cool enough to handle, move to cutting board and cut into bite-sized pieces.

6. Spray a 9X13” baking dish with nonstick cooking spray and preheat oven to 375° and begin adding in the following order:
7. First place chicken chunks at the bottom of baking dish or pan. Next carefully pour green beans into dish. Then add almonds, drained water chestnuts and cooked mushrooms.
8. Sprinkle casserole ingredients with remaining ½ tsp. salt. Using tongs, gently toss vegetables to combine.
N.B. You can prepare casserole through this step up to 3 days in advance and keep it tightly covered in the refrigerator.
9. Next, prepare sauce as follows: Place eggs into large (should hold at least 3 cups, or 48 oz.) measuring cup or bowl and gently whisk until beaten (if using whole eggs). Next add pumpkin and stir until smooth. Then pour entire can of coconut milk and almond milk into mixture and stir until thoroughly combined and smooth in consistency. Then add next 6 ingredients and stir until well-combined. Then pour this sauce over casserole as evenly as possible. Then using tongs, gently toss casserole ingredients again to distribute sauce. It will look something like this:

10. In a small cup, stir together potato flakes, almond flour and salt using a fork. Then sprinkle mixture evenly over top casserole. Cover casserole with aluminum foil.

Here’s the casserole ready to be covered and baked!

11. Bake (covered) for 45 minutes at 375°. Then remove from oven. Increase oven temp to 400° and remove aluminum foil.
12. Return to oven and bake 10 minutes longer (uncovered) at 400°.
13. Remove from oven and allow to rest uncovered for 15 minutes before serving.

Makes 8 servings.

+++ NOTE: this recipe uses potato flakes, canned coconut milk and almond milk. It is important to always check the ingredient lists of any products you purchase and consume, especially when doing WHOLE30. Some potato flakes and canned coconut milks contain sulfite preservatives, and some brands of almond milk contain carrageenan (a thickening agent), which are not approved for consumption during WHOLE30 (and which aren’t healthy for us to consume anyway). I recommend Bob’s Red Mill Potato Flakes and Thai Kitchen Organic Coconut Milk. And I highly recommend you check out the WHOLE30 list of approved and unapproved additives and the other resources available at WHOLE30’s website to educate yourself prior to beginning your own WHOLE30 journey and anytime you have questions along the way.

Wisdom of the Day:
If any of you lacks wisdom [to guide him through a decision or circumstance], he is to ask of our benevolent God, who gives to everyone generously and without rebuke or blame, and it will be given to him.
~James 1:5 (AMPLIFIED)
Read more here.

Resources of the Day:
Planning on taking a road trip this coming Memorial Day? Us too. And we’re probably gonna have to eat at least 1 or 2 restaurant meals along the way. Check out these resources for tips on how to stay the WHOLE30 course while traveling this summer.
1. Life Health HQ WHOLE30 Restaurant Guide
2. The Whole9 Guide To Navigating a Restaurant Menu

BTW: The post I referenced in the intro describing all the positive results I gained during our first WHOLE30 (known as Non Scale Victories or #NSVs) can be read here: WHOLE30 Post Script I. And my discussion about my journey from faux-meat-addicted vegan to dedicated WHOLE30-er may be accessed here: All In – Making a Lasting Commitment to the WHOLE30 Lifestyle.

WHOLE30 Stuffed Zucchini Two Ways

Several days ago I wrote about a study from HealthGrove identifying the best 30 foods for beautiful skin and hair. The researchers compiled the list by creating an algorithm based upon the top vitamins and minerals to support skin and hair health and calculating which foods were highest in those nutrients and lowest in unhealthy, pro-inflammatory factors. As I explained at the time, all but 3 of the 30 are WHOLE30 foods, the remaining 3 being legumes (i.e. beans). I then issued myself a challenge to create all new Paleo / WHOLE30 recipes with each of the 27 foods.

In case you missed it, my first attempt was based on #20 (broccoli) from the list of beautifying foods. Incidentally, that recipe and this one both use instant potato flakes. It has come to my attention that some brands of instant potato flakes contain various preservatives including sulfites, which are not approved for consumption during WHOLE30 (and which are unhealthy for us to eat at any time). I highly recommend Bob’s Red Mill Potato Flakes. You can purchase this product online through iHerb or Amazon, and it is available in many grocery stores. The moral of the story – it’s always important to check the ingredient lists of any products you purchase, especially when doing WHOLE30.

#29 on Healthgrove’s List of Best Food for Beautiful Skin and Hair

So with all that said, today’s mystery ingredient is (drum roll please) – ZUCCHINI! I love the green summer squash for it’s mild flavor and versatility.

The following recipe offers you two high protein, vegetable-heavy main-dish treatment options for stuffed zucchini. The great thing about this recipe is that you can prepare both options using 5 zucchini and 1 pound of ground turkey breast plus a few pantry staples. Both treatments received rave reviews from my family. None of us could choose a favorite, so I am sharing both. Option #1 is savory with an Italian flavor and seasonings. I served the savory zucchini boats with my Paleo Cheez Sauce along side. The tangy, creaminess of the sauce provided a wonderful compliment to the tomato and turkey stuffing. I also think the Cheez Sauce makes this option a bit more kid-friendly.

Option #2 is savory/sweet with what my mother described as “an almost Persian taste.” I’m not sure about that. I suspect she was referencing the flavor and texture of the figs. If you or your family don’t like figs – or you just don’t happen to have any in the house at present – you can certainly substitute raisins or prunes for that matter. I wouldn’t use dates for this recipe, however. They’re just too sweet. Also, if you’re actively doing WHOLE30,
remember to always be mindful to avoid any dried fruits preserved with sulfites which (as noted above) are off limits during the program. If you’re on the fence about figs and need a reason to give them a try, check out this link to find out why figs are among the world’s healthiest foods and one of the best guardians of health.

One final note, this is not a difficult recipe, nor are the ingredients terribly exotic or tough to come by. It is, however, time-consuming as you may have guessed if you skipped ahead to read the process. This is the type of recipe that is likely to impress guests and is sure to please even those not following special dietary regimens. For those reasons, I would suggest saving this for a weekend meal or some day when you have a little extra time to prepare dinner. Wishing you good health and delicious meals!

Ingredients:
• 5 medium-large zucchini
• 2 tsp. iodized sea salt, divided
• 1 lb. extra lean ground turkey breast
• 2 Tbsp. organic coconut oil, divided
• 1 cup walnuts, divided
• Nonstick cooking spray (I used Pam nonstick coconut oil spray)

For Savory Stuffed Zucchini

• 1 can diced tomatoes, well drained (be sure the brand you buy has no added sugar or unapproved additives)
• ¼ tsp. garlic powder (or 2 garlic cloves, minced)
• ¼ tsp. dried oregano
• ½ small sweet onion, diced
• ½ red bell pepper, diced
• ¼ cup instant potato flakes, e.g. Bob’s Red Mill
• 1 Tbsp. lemon juice
• ½ tsp. grated lemon peel
• 2 Tbsp. nutrient yeast (optional)

For Sweet-N-Savory Stuffed Zucchini

• 10 dried figs or 1/3 cup raisins (for WHOLE30 be sure to use sulfite-free figs such as these or these raisins)
• 1/3 cup unsweetened applesauce
• 1 Tbsp. balsamic vinegar
• 1/8 tsp. cinnamon
• 1/8 tsp. allspice
• pinch ground cloves
• pinch pure stevia (omit during WHOLE30)

Hardware:
• 2 – 8” Baking Dishes
• 2 – small/medium sized mixing bowls
• Melon Baller or small spoon

A melon baller makes it easy to scoop out the centers of each zucchini half

• Lemon zester
• Chef’s knife
• Cutting board(s)
• Large nonstick frying pan

Process:
1. Wash and dry each zucchini. Transfer to cutting board.
2. Remove stems, and cut each zucchini in half length-wise.
3. Using melon-baller or small pointy spoon, scoop out inside pulp from each zucchini half and place into large bowl.
4. Place hollowed zucchini “boats” into a ziplock freezer bag and store in refrigerator. Place pulp in a bowl and sprinkle with salt.
Cover and place in refrigerator for at least an hour.
5. When ready to cook, place the zucchini pulp in a large colander and rinse well under running water. Shake colander to remove excess water. Then gently pat pulp dry.
6. Spray a large frying pan with nonstick spray then place it over MEDIUM-HIGH HEAT.
7. Add 1 Tbsp. coconut oil to the pan and allow oil to melt. Then place ground turkey breast, zucchini pulp and 1 tsp. salt in pan and brown stirring continuously to break up and lumps. You may need to use a potato masher at the end of cooking to ensure the mixture is broken up into even chunks that will fit nicely into the boats. (see pic below)

Mixture should look more or less like this.

8. Divide this mixture equally into 2 large mixing bowls. Then wash and dry pan to prepare for reuse.
9. For Savory Zucchini Boats:
Drain tomatoes well and add to turkey mixture along with ½ cup walnuts, garlic, oregano and ½ tsp. salt. Place frying pan over MEDIUM heat and add remaining 1 Tbsp. coconut oil. Heat oil until it melts. Then add pepper and onion. Cook veggies over MEDIUM heat until onions are translucent, stirring occasionally to prevent burning (N.B. If you’re lazy, like me, you can save time and cleanup by tossing the peppers, onion and oil into a microwave-safe bowl and nuking on HIGH for 4 minutes. Then proceed as above). Add cooked onions and peppers to turkey/tomato mixture and stir to combine. Next add dry potato flakes, nutrient yeast, lemon peel and juice. Stir to combine and test for seasoning, adjusting to taste.
10. For Sweet –N- Savory Zucchini Boats:
Using clean kitchen sheers, snip figs into fourths and stir into ground turkey and zucchini mixture. If using raisins, simply add to turkey mixture. Next add applesauce, remaining ½ cup walnuts, vinegar and spices (including stevia if using). Stir well to combine. Taste and adjust seasoning if necessary.
11. Preheat oven to 375° and prepare baking dishes by lining both dishes with tin foil (for easier cleanup), then spraying lined dishes with nonstick coconut oil spray. Place 5 zucchini halves in each baking dish.
12. Scoop savory mixture into the 5 “boats” in one baking dish and repeat with sweet/savory mixture in second baking dish. You may need to press mixture down firmly in order to get all mixture into the zucchini. It’s okay if they seem overstuffed. Then cover both dishes with aluminum foil and place in preheated oven.
13. Bake for 45 minutes. Then remove baking dishes from oven and increase temperature to 400°.
14. Meanwhile, remove foil cover from baking dishes. (At this point, I sprinkled the savory zucchini boats with a bit more nutrient yeast, but that’s totally optional. I didn’t notice it made much difference in terms of flavor.) Once oven temp has reached 400° return dishes to oven. Cook for 15 minutes longer.
15. Remove both baking dishes from oven. Allow to rest, very loosely covered, for 5-10 minutes before serving.

Makes 5 servings

N.B. In case you prefer one version over another, note that I will shortly be posting links to each option above using full pound of meat.
Check back soon!

Wisdom of the Day:
“Blessed are those who hunger and thirst for righteousness, for they shall be satisfied.
Blessed are the merciful, for they shall receive mercy.
Blessed are the pure in heart, for they shall see God.”
Matthew 5:6-8 (NASB)
Read more here.

Resource of the Day:
Curious as to what exactly constitutes a well-stocked WHOLE30 pantry? Check out the WHOLE30 Pantry Stocking Guide.

Paleo Chop Suey Stir-fry (with WHOLE30 option*)

Another day, another evening and I found myself standing in the kitchen wondering “what the heck are we gonna have for dinner?” As I scrounged through the refrigerator, it noticed that we had a bunch of leftovers that desperately needed to be used before I have to throw them out. This is exactly the type of occasion that calls for a big ol’ stir-fry!

Since I’ve been waiting for an opportunity to try out that fabulous cauliflower ricing technique, I decided this was exactly that moment, especially since I just so happened to have a couple of bags of washed and ready to use florets in the fridge.

Now, I’d seen several comments from other bloggers indicating they’d be willing to pay extra to purchase pre-riced cauliflower and had thought smugly to myself “not me. I’m a thrifty little housewife. Surely I can whip out my handy-dandy food processor and make short work of those crunchy white florets.” But not so fast my presumptuous little home chef! I now understand why so many people choose to pay a little more to avoid the hassle of ricing cauliflower. I’ll tell you what to do and some pitfalls to avoid, should you decide to make your own Paleo rice using what Hubs not-so-affectionately calls “the white broccoli.” You may as well learn from my pain!

The end result was incredibly tasty and praised by all. Hubs (who counts cauliflower among his “3 deadly veggies” along with broccoli and Brussels sprouts) even had 2 helpings. Score one for the thrifty little housewife! I think your family will enjoy this recipe as well.

The end result – a big pan of stir-fried yumminess!

PS: Don’t be intimidated by the lengthy ingredient list. You’ll find that you probably have most of the seasonings on hand. You can easily swap out any of the veggies for whatever you have available (e.g. broccoli for green beans, onions for celery, cabbage for carrots and so on). And with the exception of eggs, any of the proteins can exchanged for other meats you happen to have available.

Ingredients:
• 1 medium head cauliflower or 2 (10oz.) bags ready-to-use florets
• 1 tsp. iodized sea salt
• ½ tsp. turmeric+++
• 2 Tbsp. coconut oil
• 2 Tbsp. no sugar added orange juice
• 1-2 tsp. fresh ginger, peeled and diced fine (or 1 tsp. dried ginger)
• ½ tsp. garlic powder
• 3 large carrots, peeled cut into thick slices
• 3 stalks celery, cut into large slices
• ½ red bell pepper, cut into thin slices
• 1 can sliced water chestnuts, drained and rinsed well
• 1 cup steamed green beans
• 2 Tbsp. dark (toasted) sesame oil, divided
• 6 oz. pre-cooked (leftover) chicken breast, cut into bite-sized pieces
• 2 leftover cooked sausages, sliced*
• 2 whole eggs, lightly beaten
• ½ cup liquid egg whites
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. Coconut Secret Coconut Aminos
• ¼ cup chopped cashews
• 1 packet stevia* (optional, skip if doing WHOLE30)
• nonstick cooking spray (I used nonstick coconut oil spray)

Hardware:
• Food processor
• Large non-stick pan or wok (preferably with lid)

Process:
1. If starting with whole cauliflower, wash and chop. Then place half the cauliflower into canister of your food processor. If using bagged (pre-washed and cut) cauliflower, simply dump 1 bag into canister of food processor. Process half the mixture by pulsing on LOW until desired consistency.
2. Transfer riced cauliflower to a large bowl and repeat with remaining (unprocessed) cauliflower.
3. N.B. Do NOT try to rice all the cauliflower at once. Trust me. I tried to do this and it didn’t work. I had to stop and take out half the cauliflower by hand (NOT fun) in order to remove the portion of cauliflower that was fully riced before it turned to paste.

Here’s what you do not want your food processor to look like:

Do NOT do this! Notice how I overfilled the canister beyond the max capacity line? Do not make this mistake. Save yourself the time and annoyance by ricing the cauliflower in 2 batches.

4. After all cauliflower is riced, add turmeric and sea salt to cauliflower and stir well to combine. Then microwave mixture on HIGH for 3-5 minutes (depending on microwave size/strength). Set aside.
5. Assemble all remaining ingredients. I put all the vegetables in one bowl (separate from cauliflower); all the meat in another bowl; the eggs in measuring cup; and had seasonings nearby.
6. Spray pan with coconut oil cooking spray. Then add coconut oil, 1 Tbsp. sesame oil and orange juice to pan. Place pan over MEDIUM-HIGH heat. Allow pan to heat for about 3 minutes.
7. Add ginger, garlic powder and heat for 2 minutes over MEDIUM-HIGH heat, stirring continuously.
8. Next stir in celery, carrots, pepper and water chestnuts. Stir well. Allow to cook about 5 minutes, stirring occasionally.
9. Then add green beans, chicken and sausage. Stir well to combine. Cook about 3 more minutes, stirring occasionally.
10. Combine beaten eggs with egg whites. Stir to thoroughly mix, then pour over mixture in pan. Stir to combine. Continue to stir as mixture cooks to scramble the eggs. Should take about 3 minutes.
11. Turn off the heat and if possible cover pan with a lid. Allow mixture to rest about 5 minutes.
12. Just before serving sprinkle mixture with remaining Tbsp. of sesame oil, rice wine vinegar, Coconut Aminos sauce and stevia (if using). Then stir to combine. Then sprinkle with cashews. Serve & Enjoy. Makes about 8 servings!

My mother (who also dislikes cauliflower) helped herself to 3 servings!!!

* To make this recipe WHOLE30 approved take the following steps – Do not add stevia; Make sure the juice you use is pure unsweetened OJ with no sugar added; and be sure that the sausages have no sugar added. As I’ve mentioned, we like Aidell’s brand organic chicken and apples which have no added sugars or nasty stuff. Check out the WHOLE30 Approved list for other approved protein brands.

Enjoy this whole food stir-fry is good health! #WHOLE30 #Paleo #JERF #grainfree #dairyfree #primal

Resources of the Day:+++
Turmeric is a spice with powerful anti-inflammatory properties that imparts a mild, warm flavor. I find it goes well with mustard, ginger, cinnamon and other warm spices. It also imparts a lovely golden color to this dish, making the cauliflower look even more like fried rice. To read more about turmeric’s proven health benefits and to discover a new recipe to help you increase your turmeric consumption, check out these links:
10 Evidence-based Health Benefits of Turmeric
Turmeric among the World’s Healthiest Foods
Dr. Weil’s 3 Reasons to Eat & Drink Turmeric

Wisdom for the Day:
“(The excellent woman of virtue) She is like the merchant ships abounding with treasure; She brings her household’s food from far away.”
~Proverbs 31:14 (Amplified)
Read more here.

WHOLE30 Day #29 – Feeling Thankful

WHOLE30 Day #29 – This is the penultimate (I just love that word!) day of our inaugural WHOLE30 journey. In plain English, it’s our second to last day. We can see the end from here. It’s exciting. I already feel a tremendous sense of accomplishment, and I’m grateful that Hubs and I were able to go through it together. But there’s another feeling too, almost a nervousness or apprehension, like I’m not ready for it to end. Gone are the cravings that haunted me a week or two ago. I no longer go to sleep at night counting cream-filled doughnuts. I don’t really want to go back to my previous way of eating. And there are still so many WHOLE30-esque recipes buzzing around in my head that I’ve yet to try.

The one that follows is something that came to me during the period of overwhelming food yearnings. During a rare moment of quiet in our house, I sat gleefully perusing internet food porn while fantasizing about various delicious meals I’d enjoyed in days gone by. I remembered with fondness our annual Thanksgiving feasts, complete with moist turkey, savory homemade stuffing (or dressing if you’re so inclined), gooey sweet potatoes, maybe some mashed potatoes and apple pie too. Then I thought, what if I combined all those flavors into one dish? Something small I could eat with my hands, so I could shove a whole lot in my mouth all at once, something like …. meatballs. Surely, I could find a way to make meatballs taste good using WHOLE30 ingredients. Voilà!

Thanksgiving Meatballs

Thanksgiving Dinner in a Meatball!!!

As an additional comment (added since the original posting of this recipe), I want to mention something I’ve discovered regarding instant potato flakes. It has come to my attention that some brands contain various preservatives including sulfites, which are not approved for consumption during WHOLE30 (and which are frankly unhealthy for us to eat at any time). I highly recommend Bob’s Red Mill Potato Flakes. You can purchase this product online through iHerb or Amazon, and it is also available in many grocery stores. The moral of the story – it’s always important to check the ingredient lists of any products you purchase, especially when doing WHOLE30.

Back to the meatballs – I’ll warn you, this is a somewhat labor-intensive recipe but it’s SO worth the effort. This is possibly my family’s favorite WHOLE30 recipe so far. I’m betting your family will enjoy it as well. Be sure and leave me some comments to let me know what you think!

Ingredients:

• 1 medium sweet potato peeled and cooked
• 2 apples, chopped finely (I left mine unpeeled)
• 9 oz. package frozen spinach, defrosted and well drained
• 1 pound lean (e.g. 93%) ground turkey breast (uncooked)
• 1/2 teaspoon salt
• 1/2 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried sage
• 1 teaspoon Dijon mustard
• 2 whole eggs, lightly beaten
• ½-3/4 cup instant mashed potato flakes (dry)
• ¼ cup coconut oil

Hardware:
• large (preferably nonstick) heavy frying pan with lid or electric skillet
• large baking sheet
• food processor

Process:
1. Place sweet potato in microwave on HIGH for about 3-5 minutes (depending on strength/size of your microwave) until cooked through.
Allow to cool slightly.
2. When sweet potato is cool enough to handle, place in canister of food processor along with apples, and pulse until mostly smooth.
3. Remove lid and add next 9 ingredients. Cover and process on LOW-MEDIUM speed until fully blended.
4. Pour mixture into large bowl and fold in ½ cup mashed potato flakes. Stir until well combined.
5. Cover and refrigerate at least 4 hours, overnight is best.
At this point, you may need to add some more potato flakes to thicken the mixture. Try adding 1 Tbsp. at a time to avoid ending up with overly dry
meatballs. If you do need to add more, be sure to stir well after each addition to fully combine.
6. Using clean hands (I wore disposable sanitary gloves), form mixture into individual meatballs about 1/8 cup each in size. Place on well-oiled baking
sheet.

To cook the meatballs you have 2 options: Fry or bake. I tried both and they work equally well. I’d say that baking was a lot easier for me, but it’s your call.

7. To Fry: Place a large skillet over MEDIUM-HIGH heat and spray with nonstick spray. If using an electric skillet, preheat to 375 degrees
Fahrenheit. When pan is hot, melt 3 Tbsp. coconut oil and rotate pan to evenly distribute the oil.
Place half the meatballs into the prepared pan and cover pan. Turn heat down to MEDIUM (about 350 on electric skillet). Cover pan and allow to cook about
8 minutes.
Remove lid and carefully flip each meatball over.
Cover pan again and cook about 10 more minutes. Repeat process with remaining meatballs and coconut oil. You may do this ahead of time and reheat them in
a 350 degree oven for about 7 minutes if desired.
8. To Bake: Preheat oven to 375 degrees (Fahrenheit). Melt coconut oil in microwave (should take about 20 seconds on HIGH) and drizzle over meatballs. Toss meatballs gently to coat with oil.
Bake in preheated oven for 20 minutes. Then remove pan from oven and carefully flip each meatball.
Return to oven and cook about 8 more minutes. Remove from oven and check for doneness. As above, you may prebake meatballs and reheat them in a 350 degree oven for about 7 minutes just prior to serving if desired.
Serve & Enjoy! Makes about 6 large servings

Verse of the Day:
But I will sing to You and sacrifice to You with a voice filled with thanksgiving; Whatever I promised, I will certainly pay it because deliverance is from the Eternal alone.
~Jonah 2:9 (The Voice)
Read more here.

Resource of the Day:
Have you recently achieved a goal and feel like treating yourself to a Pretty Mommy beautification product? Check out this list of drugstore dupes for high-end makeup products. Use this list to score several products for the price of one. Win, win!

Daily Beauty Wisdom

Walk in wisdom : grow in beauty: live in love

#WHOLE30 RECIPES

Chicken Tri-Almandine Casserole #WHOLE30-Compliant

WHOLE30 Stuffed Zucchini Two Ways

Paleo Chop Suey Stir-fry (with WHOLE30 option*)

WHOLE30 Day #29 – Feeling Thankful