Low Carb Turkey Meatballs in Marinara Sauce with Zucchini Noodles

INGREDIENTS

• ½ cup panko or other plain dried bread crumbs

• ¼ cup minced onion

• ¼ cup chopped chives or basil

• 2 garlic cloves, grated on a microplane or minced

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• Pinch red pepper flakes (optional)

• 1 ½ pounds ground turkey, very cold

• 1 large egg, beaten

• 3 tablespoons extra-virgin olive oil, more as needed

• 3 cups marinara sauce

• 4 Green Zucchini

• 1 jar marinara sauce

INSTRUCTIONS

Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.

.In a large bowl, combine bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well.

Add turkey and egg and blend with your hands until well mixed. If you’ve got time, cover mixture and chill for an hour or up to 24 hours.

These are easiest to form into balls while very cold. Form into 28 meatballs.

Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes.

Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.

When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.

Serve over zucchini noodles.

Herbed Salmon with Roasted Carrots and Broccolini with a Lemon Butter Sauce

INGREDIENTS

• 4 salmon fillets (6 ounces each)

• 4 garlic clove (minced)

• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

• 1 1/2 tablespoon olive oil

• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

• 1 tsp Old Bay Seasoning

• 1 Bag Trader Joe’s Colorful Carrot Coins

• 1 lb Broccolini

• Salt and pepper to taste

• 2 tablespoons lemon juice

• 2 tablespoons butter (melted)

INSTRUCTIONS

Preheat oven to 425°F.

Prepare carrots according to package instructions.

Place salmon in a greased cast iron skillet or baking pan, skin side down.

Combine salt, pepper, garlic, herbs and Old Bay.

Spread mixture over fillets.

Add broccolini to the pan. Coat with 1/2 tablespoon oil. Season with salt and pepper.

Roast to desired doneness, 15-18 minutes.

Combine lemon and butter. Add salt and pepper to taste.

Spoon over salmon, broccolini and carrots.

Quick Pickled Onions

INGREDIENTS

• 1/2 cups apple cider vinegar

• 1 tablespoon sugar

• 1 1/2 teaspoons kosher salt

• 1 red onion, thinly sliced

• 1 cup water

INSTRUCTIONS

Mix water, vinegar, sugar and salt in a bowl until salt and sugar are combined.

Place into a small saucepan over low heat and add onions.

Cook until onions reach desired softness; about 4-7 mins.

Remove from heat and place in a jar or bowl. Let cool for 10 mins and enjoy immediately or place In fridge to enjoy later.

Perfect Pear Coconut Oatmeal

INGREDIENTS

• 1 pear cut into cubes

• 2 tablespoons sugar

• 1 1⁄2 teaspoons ground cinnamon

• 2 tablespoons butter or margarine

• 1 cup canned coconut milk

• 1/2 cup quick oats

• 1 tablespoon honey

INSTRUCTIONS

• Add coconut water. 1 tablespoon sugar, half of the cinnamon to a saucepan and bring to a boil.

• Add oats and reduce to medium heat and cook for 5 minutes. Remove from heat.

• Place butter into a sauce pan, add apples, sugar, cinnamon.

• Cook 5 minutes until pears are tender but not mushy.

• Serve pear mixture over oatmeal

Salmon Huevos Rancheros Omelette

INGREDIENTS

1 salmon fillet (1 inch thick, about 10 ounces)

1/4 cup finely chopped onion

1/4 cup finely chopped green pepper or green onion

2 tablespoons olive oil divided

6 eggs

1/4 teaspoon pepper

1tsp smoked paprika

1 medium tomato, optional

1/4 medium green pepper, optional

1 avocado sliced thinly

1 cup Pico de Gallo

Cilantro got garnish

INSTRUCTIONS

Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet sauté the salmon, onion and green pepper/onions in 1 tablespoon oil.

Remove and set aside.

In a small bowl, whisk eggs until mixed thoroughly.

Add remaining oil in same skillet over medium heat; add eggs.

As eggs set, lift edges, letting uncooked portion flow underneath.

When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling.

Cover and let stand for 1-1/2 minutes.

Spoon pico de gallo over and garnish with avocado and cilantro.

Simple Chicken Tikka Misala

INGREDIENTS

• 1 lb. skinless, boneless chicken breasts, cut into pieces

• 1 jar of Aldi Tikka Misala Simmer Sauce

• 4 garlic cloves, finely grated

• 3 Tbsp. ghee

• 1 Tbsp. garlic powder

• 1 Tbsp. onion powder

• 1 small onion, thinly sliced

• steamed basmati rice or quinoa (for serving)

• lime wedge for garnish

INSTRUCTIONS

Add olive oil to a high wall pan.

Sauté onion and garlic until soft (about 2 min).

Add chicken, garlic powder, onion powder, garlic, salt and pepper.

Add sauce and simmer stirring occasionally until chicken is cooked through; approximately 8-10 minutes. Serve over rice.

Marvelous Mint Mojito

INGREDIENTS

10 fresh mint leaves

1 cup ice cubes

½ cup club soda

1 ½ fluid ounces white rum

2 tablespoons white sugar, or to taste

½ lime, cut into 4 wedges

INSTRUCTIONS

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler or the handle of a wooden spoon to crush the mint and lime to release the mint oils and lime juice.

Add 2 more lime wedges and the sugar, and muddle again to release the lime juice.

Fill the glass almost to the top with ice.

Pour the rum over the ice, and fill the glass with carbonated water.

Garnish with the remaining lime wedge.

The Pinkprint Spiked Lemonade

INGREDIENTS

1 cup of store brought pink lemonade

1 oz tequila ( or liquor of choice)

1/4 teaspoon red food coloring

1 cup water

lemon slices

Ice

INSTRUCTIONS

Add water and food coloring to a small bowl; mix until combined.

Add lemon slices to the bowl and make sure they are fully submerged; cover and refrigerate for 2-4 hours.

Add ice, lemonade, tequila to a tumbler and stir.

Garnish with pink lemon and serve

The Shop Signature Cocktail (Blood Orange Pineapple Old Fashioned)

Last week we celebrated the launch of my new online boutique, THE SHOP. This drink is dedicated to The Shop and embodies the elegant, classic and timeless vibes that you can expect from our merchandise.

INGREDIENTS

• 3 ice cubes

• 2 1/4 oz bourbon

• 1 oz pineapple or blood orange juice

• 1 oz blood orange bitters

• 1/2 oz lime juice

• splash of seltzer water

• orange slices and mint for garnish

INSTRUCTIONS

Add all ingredients except for seltzer water to cocktail shaker.

Add lid and shake vigorously 5-6 times.

Pour into goblet or tumbler.

Top with seltzer water.

Garnish with orange slice and mint.