Asian-style Meatballs with Sesame Slaw
(recipe by Diane Sanfilippo)

for the meatballs:                                     for the slaw:

1lb. ground turkey.                                    2 tbsp tahini
1/4cup sliced green onions.                      2 limes, juiced
1 1/2 tsp minced garlic.                             3 tbsp sesame oil
1 tbsp minced fresh ginger.                       1 smallish head red cabbage, thinly sliced                  
1/2 tsp sea salt.                                         1 cup bok choy, thinly sliced 
1/2 tsp black pepper.                                 1/4 cup sliced green onions       
3 tbsp coconut aminos.                              salt and pepper, to taste

                                       optional for garnish:
                                       white sesame seeds
                                       lime wedges

Preheat oven to 425. Mix all the meatball ingredients together in a large bowl. Form the meat into 16 1-ounce meatballs. Bake for 25 minutes on a rimmed baking sheet lined with parchment paper. 

While meatballs are cooking, whisk together tahini, lime juice, and sesame oil. Slice bok choy, green onions and cabbage using the slicer blade on your food processor or by hand. Add to the dressing and mis well to combine. Season with salt and pepper to taste.

Plate meatballs on top of slaw, garnish (if using), and Enjoy!

Serves 4

Calories    370   
Protein      24g

Broccoflower Salad

1 head broccoflower, riced
1 cup red bell pepper, diced
1/2 cup fresh Italian parsley, minced
3/4 to 1 pound spicy Italian ground sausage

1. To rice the broccoflower, remove the stem and cut into florets. Add these to your food processor and pulse until you florets are about the size of rice. Transfer to a bowl, cover, and microwave for about four minutes.
2. In a large wok or Dutch oven, brown sausage until cooked through.
3. Add broccoflower to the sausage and cook for another 5-10 minutes, stirring frequently.
4. Remove from heat and stir in bell pepper and parsley. Serve warm.

Broccoflower is the result of cross-pollinating broccoli and cauliflower. The result is something that looks like a bright green cauliflower and has a mild broccoli taste. Cooked as it is in this recipe, it has a slight crunch so it’s fun to eat with all the different textures.
Invited to a spaghetti dinner? These flavors go great with Italian food and it’s filling enough to eat without having to dig into the pasta or bread. The recipe also makes a lot of salad! I brought it over to my brother’s house as a side dish, and still had enough leftover to eat it all week for lunch. To switch it up, I mixed the salad with spaghetti sauce, and one night I filled half an acorn squash with the salad. It was also good mixed with a little nut cheese, so it’d be tasty with sour cream or greek yogurt if you eat dairy.
The original recipe called for a whole pound of sausage, but I only used 3/4 lb. since it was intended to be a side dish. It was plenty meaty for a lunch dish, so it’s up […]

6 large radishes, grated
1 large cucumber, peeled, seeded and chopped
1/4 cup cilantro, chopped
1 clove garlic, pressed
1/2 lime, juiced
1/4 tsp salt

Add all ingredients to a medium sized bowl and mix well. Cover and chill for up to two hours. Season with additional salt if desired.

I got this recipe from the lady how runs my CSA. It’s super easy to prepare and has a nice little spicy kick thanks to the radishes and raw garlic. I thought for sure I would need to add more garlic and maybe some pepper, but I followed the recipe exactly and it was plenty flavorful and spicy. If buying store bought radishes, you may want to add a little pepper. I’ve heard store-bought radishes have less of a bite.
I don’t have a garlic press, so I chopped my garlic and cilantro together real quick in my mini-prep food processor and was happy with how small the pieces got. I’d recommend using that method for prepping the garlic and cilantro if you have a food processor available to you. Totally worth having to wash another contraption. Also, sub mint for the cilantro if you’re not a huge fan of cilantro.
This salsa would be great spooned over grilled burgers, fried eggs, or all on its own! The flavors are pretty intense, so I think a 1/4 cup serving is just enough. Enjoy!

For entire recipe:
Calories            65
Protein              3.3g
Fat                    0.3g
Carbs               13.5g

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