Tag Archives: gluten-free

Spaghetti Squash with Turkey Chia Meatballs & Strawberry Basil Sauce

Spaghetti Squash with Turkey Chia Meatballs & Strawberry Basil Sauce

Spaghetti Squash with Turkey Chia Meatballs & Strawberry Basil Sauce

There are certain foods that I will always crave, and pasta with meat sauce is one of them, despite all the bad press they receive.  I love glutenous pasta drenched in a rich red meat sauce, and I stand by that statement loud and proud! Faced with a menu full of fancy dishes at an Italian restaurant, most of the time I’m just tempted to order good ol’ comforting spaghetti and meatballs.

However, despite my unapologetic love for carbs and meat, somewhere deep down I’m a responsible adult who does try to eat healthy (especially after a weekend filled with wine and cheese) and so I set out to make a healthier version of my beloved dish.

I’ve often used spaghetti squash as a substitute for noodles.  Hearty and easy to make, spaghetti squash is ultimately satisfying because you can pig out on a huge portion on very little calories.  For the meatballs, I gave up red meat for turkey and instead of egg and parmesan I used chia seeds and ground cashews as a binding agent.  Chia seeds and cashews have quickly become one of my favourite substitutes for eggs and cheese, they’re both great sources of protein and are packed full of nutrients.

Finally for the sauce, I wanted to balance out the heavy squash as well as add a touch of sweetness to compliment the turkey meatballs.  Combining strawberries and tomatoes made for a really lovely, light sauce and throwing in a handful of fresh basil really brought everything together.

I absolutely loved how this dish turned out, with hints of citrus and spice, this dish is full of bright summer flavours but also comforts the soul with the hearty vegetables of fall.  While nothing will ever take the place of meat and pasta in my heart, I will definitely be craving this healthy version for weeks to come!

Spaghetti Squash with Chia Turkey Meatballs & Strawberry Basil Sauce

51

Total Time: 1 hour

Yield: 4 servings

Spaghetti Squash with Chia Turkey Meatballs & Strawberry Basil Sauce

Ingredients

  • 1 large spaghetti squash, halved with seeds removed
  • extra virgin olive oil - for drizzling
  • For the Meatballs:
  • 1 pound ground turkey
  • 3/4 cup rolled oats
  • 1/2 cup filtered water
  • 1/3 cup finely ground cashews
  • 1/4 cup chia seeds - white or black
  • 1 finely minced shallot
  • 2 garlic cloves, peeled and minced
  • zest from one whole lemon
  • 2 tbsp parsely - finely chopped
  • 1 tbsp cilantro - finely chopped
  • 2 tbsp vegetable oil
  • 1 tbsp extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon red pepper flakes
  • For the Sauce:
  • 1 pound fresh strawberries, hulled and quartered
  • 1 28oz can whole, peeled tomatoes
  • 1 large shallot, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • juice from half a lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp coconut oil
  • 2 teaspoons raw honey
  • 1 teaspoon crushed red pepper flakes
  • sea salt and ground pepper to taste

Instructions

  1. Preheat oven to 350F.
  2. Drizzle the inside of the squash with olive oil and place face down on a lined baking sheet. Bake for 40 minutes or until the outside of the squash is just soft enough to press.
  3. Whisk chia seeds and water in a small bowl and set aside for 10 minutes, allowing the chia seeds to gel.
  4. In a large bowl, combine chia gel, ground turkey, oats, cashews, shallot, garlic, zest, parsely, cilantro, olive oil, salt, pepper and red pepper flakes. Using your hands, mix until evenly combined, then form approx 16 meatballs by rolling the mixture lightly in between your palms.
  5. Start the sauce. Heat coconut oil in a large pan over medium high heat. Saute shallot and garlic until soft then add tomatoes and strawberries, breaking up the large chunks with a wooden spoon.
  6. Cook for 3-5 minutes until tomato juices have been reduced by half.
  7. Add basil, honey and red pepper flakes. Cook about 5 minutes more until strawberries are soft.
  8. Pulse in a food processor or blender until mixture is a coarse puree, and pour back into pan.
  9. Stir in lemon juice and season with salt and pepper.
  10. Heat olive oil in a cast iron skillet over medium high heat. When the skillet is nice and hot, place meatballs in the pan carefully and using tongs, rotate them every few minutes until they are evenly browned on all sides, approx 10 minutes.
  11. Place skillet in the oven and finish cooking the meatballs for 5 minutes.
  12. Remove spaghetti squash from oven and using an oven mitt and a fork, carve out the squash and place on plate like "noodles". Top with four meatballs and a generous topping of sauce.

Notes

This recipe comes together quite quickly, so it's important to prep all the ingredients ahead of time.

http://iseehungrypeople.net/2016/07/18/spaghetti-squash-with-turkey-chia-meatballs-strawberry-basil-sauce/

Spaghetti Squash with Turkey Chia Meatballs and Strawberry Basil Sauce

Spaghetti Squash with Turkey Chia Meatballs and Strawberry Basil Sauce

What’s your favourite way to use chia seeds?  Let me know!

Hello 2016!

2015 was a pretty good year for me.  I moved this blog over to a self hosting site and have diligently blogged once a week ever since.  My boyfriend and I traveled on our first big trip together to Turkey and it was incredible.  We had two amazing camping adventures together during the summer and later in the year relaxed in Mexico while celebrating my best friend getting married.  I watched a lot of fantastic horror movies.  The best horror movie of the year was “It Follows” though technically I saw it at the 2014 TIFF, so I would say my favourite horror movie I saw last year was “The Final Girls”, also at TIFF.  Finally I created and ate lots of delicious dishes, my top Instagram posts below!

Most of all I just feel so lucky to be surrounded by wonderful friends & family (and two fluffy cats), and that we all made it through another year with good health and happiness.  I try to never take for granted the freedom that I have living in Canada.

So 2016, what will you bring?  I resolve to always be kinder, more positive, more patient and spread love.  I resolve to try to do more good deeds and to take care of those I love.  And of course, I resolve to keep up with my blogging!

Top Instagram Posts 2015

Top Instagram Posts 2015

My top posts of 2015!

A Paleo Breakfast: Banana Bread & Gordon Ramsay’s Scrambled Eggs with Pomegranate

Two Bite Chicken Apple Curry Kale Wraps

Brioche In Brooklyn

Thanksgiving Turkey Burger w/ Sweet Potato Hummus & Kale Brussels Sprout Slaw

Lamb & Sweet Potato Sheppard’s Pie

Algonquin

30 Minutes Shrimp Fried Quinoa

Vegan Gluten Free Coconut Power Pancakes

Vegan Gluten Free Coconut Power Pancakes

Vegan Gluten Free Coconut Power Pancakes

Vegan Gluten Free Coconut Power Pancakes

Featuring Cocozia Coconut Water

When I was growing up, on Mother’s Day I would treat my mom to some homemade pancakes in bed. The sweet, fluffy stack of pancakes drenched in maple syrup was the perfect special breakfast.  These days, my family is trying to eat healthier, and my mom especially needs to watch her sugar intake, so I had to come up with a new Mother’s Day breakfast, but still keep the pancake tradition alive.

My vegan gluten free coconut power pancakes are a delicious and healthy way to say thanks to your mom this Mother’s Day! Full of sweet coconut flavour, these pancakes are also high in protein to give you a good boost of energy for your Mother’s Day activities.  This post was sponsored by Cocozia Coconut Water, which I used instead of regular water in this recipe.  Smooth, light and 100% organic, Cocozia Coconut Water added a subtle flavour to the pancakes and was a refreshing drink to wash them down, a great way to rehydrate in the morning!

The key to cooking gluten free pancakes is to work over very low heat. Otherwise they will burn and leave the insides mushy. These pancakes do take a bit longer to make than regular pancakes, but the effort is well worth it!  They taste even better the next day and will fill your house with the tropical scent of coconut.  Your mother will appreciate another day off from breakfast duties, that is if you can resist the urge to eat them all in one sitting!

 

Vegan Gluten Free Coconut Power Pancakes

41

Total Time: 1 hour, 15 minutes

Yield: 10 pancakes

Vegan Gluten Free Coconut Power Pancakes

Ingredients

  • 1 cup Cocozia coconut water
  • 1 cup unsweetened almond milk
  • 1 ripe banana, smashed into 1 inch pieces
  • ¾ cup Bob’s Red Mill Gluten free flour
  • 1/3 cup coconut flour
  • ¼ cup shredded unsweetened coconut + some for topping
  • 2 tablespoon protein powder (I use President’s Choice Vegetarian Protein Powder)
  • 1 tablespoon baking powder
  • 1 tablespoon raw honey
  • ¾ teaspoon sea salt
  • ½ teaspoon xantham gum
  • ½ teaspoon vanilla extract
  • coconut oil for frying
  • coconut butter * does contain traces of dairy
  • real maple syrup

Instructions

  1. Whisk together all the dry ingredients into a large bowl – both flours, the shredded coconut, protein powder, baking powder salt and xantham gum. Add the smashed banana, honey and vanilla extract and mix well with a wooden spoon.
  2. Pour the coconut water and almond milk a half cup at a time into the dry ingredients, whisking vigorously after each addition. The batter will be thick but light.
  3. Heat two non stick medium fry pans over medium heat. Add a teaspoon a coconut oil and turn down to medium low. Using a wooden spoon, drop two large dollops of the dough into the hot oil, quickly spreading them out to ½ inch thick. Flip once the pancakes move around the pan easily and are golden brown, approximately 7-8 minutes per side. Flatten with spatula and cook other side of pancake for another 7-8 minutes. Repeat until pancake batter is finished. Keep pancakes warm in a toaster oven set to low.
  4. Top with some coconut butter or shredded coconut and real maple syrup.
http://iseehungrypeople.net/2015/05/08/vegan-gluten-free-coconut-power-pancakes/

Vegan Gluten Free Coconut Power Pancakes

Vegan Gluten Free Coconut Power Pancakes