(720) 727-7105 | 400 McCaslin Boulevard, Suite 210, Louisville, CO 80027
Pork and Turkey Thai Veggie Meatballs

Pork and Turkey Thai Veggie Meatballs

Sounds like a mouthful of a combination, but boy does it work. Ground turkey, ground pork, shredded sweet potato and shredded carrot, lots of fresh ginger… and more. Once you’ve got all these ingredients, these meat and veggie balls are easy enough. Serve over whatever works – gluten free noodles, basmati rice, or as a slider on a Paleo bun.  Another grain free option is to make buns with Chebe mix – perhaps not precisely Paleo, but tasty and easy. With the sauce, this is a great meal. Kids who like spicy will go for these, and you can dial up or down the heat according to your family’s palate.

Pork and Turkey Thai Veggie Meatballs
Print Recipe
A spicy twist on the usual meatball, with a savory blend of turkey and pork
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Pork and Turkey Thai Veggie Meatballs
Print Recipe
A spicy twist on the usual meatball, with a savory blend of turkey and pork
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
For The Meatballs...
For The Sauce
Garnish
Servings: people
Instructions
  1. Preheat oven to 350 degrees.
  2. For the meatballs: Peel the sweet potato and wash and peel the carrots. Using a shredder attachment on a food processor, shred both. You can also use a grater to shred by hand.
  3. Place shredded veggies with the rest of the meatball ingredients in a large bowl. Use your hands or a potato masher to combine.
  4. Heat a large oven safe saucepan or skillet to medium high heat (an iron skillet is perfect for this!). Place in it 1-2 teaspoons coconut oil or sesame oil. Using an ice cream scoop or large spoon, shape meatballs. You will have 12-15 large meatballs. Brown them on all sides.
  5. While these are cooking, in a medium bowl, blend all sauce ingredients together with a wire whisk, until evenly combined. When meatballs are browned, remove from heat, and pour the sauce over them.
  6. Place the meatballs in sauce, in the saucepan, in the preheated oven for 15-20 minutes, or until cooked through. Garnish with chopped cilantro and green onions.
Share this Recipe
Avocado Cantaloupe Lime Salad

Avocado Cantaloupe Lime Salad

This recipe hails from PaleoPlan.com, one of my favorite spots on the web to find kid-friendly food that also satisfies my criteria for healthful. Sounds like odd bedfellows – grape tomatoes and cantaloupe? But it really sings when you use fresh, ripe, organic ingredients. I’ve added a couple of changes to this version, which is now popularized everywhere from Martha Stewart’s site to Food.com.

Avocado Cantaloupe Lime Salad
Print Recipe
Colorful, cheerful, with flavor to match. Make sure you have ingredients at peak of ripeness. Grape tomatoes of different varieties will make this even more colorful. Avocados are ripe when the "plug" where the stem attached pops away easily from the avocado, with a push of your finger tip or thumb. If it sticks, it's not ready; if it's gone, it may be over ripe and mushy.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Avocado Cantaloupe Lime Salad
Print Recipe
Colorful, cheerful, with flavor to match. Make sure you have ingredients at peak of ripeness. Grape tomatoes of different varieties will make this even more colorful. Avocados are ripe when the "plug" where the stem attached pops away easily from the avocado, with a push of your finger tip or thumb. If it sticks, it's not ready; if it's gone, it may be over ripe and mushy.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large serving bowl, whisk oils, lime juice, honey, and sea salt. If helpful, heat these first, briefly and gently, on stove top in a small pot, so the honey is more liquid. Then transfer to large serving bowl to whisk.
  2. Quarter the cantaloupe by cutting it in half lengthwise, then cutting again lengthwise. Run a knife between the rind and the flesh. Cut away the seeds and discard, then cut the fruit into chunks about half inch size.
  3. Cut avocados lengthwise, remove nut, and remove rinds, by scooping out fruit or running a knife between fruit and rind. Avocado should be soft but not mushy. Cut into small chunks.
  4. If you have a melon scoop, cut the cantaloupe in half, remove seeds, then scoop melon balls until only rind remains. Pour any juice sitting in the rind into the bowl with fruit.
  5. Cut tomatoes in halves.
  6. Toss all fruits together with sunflower seeds, mint, and whisked dressing in large serving bowl. Coat everything well. Keep chilled til serving.
Share this Recipe
Pumpkin and Lentil Dahl

Pumpkin and Lentil Dahl

Pumpkin and Lentil Dahl
Print Recipe
A twist on usual dahl recipes that rely on a tomato base. For kids who need grain-free, easily digestible carbohydrates (which help them gain weight), this can work well, as long as the lentils are cooked long enough to be very soft, about 2 hours. This recipe uses garlic salt instead of raw garlic, which seemed too pungent with the pumpkin. For meat eaters, this dish is good with chicken apple sausage like Applegate brand (GF, CF, organic). For vegetarians, if grains work, a black rice paired here is hearty and delicious. Makes 6 generous servings or 8 smaller ones.
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Pumpkin and Lentil Dahl
Print Recipe
A twist on usual dahl recipes that rely on a tomato base. For kids who need grain-free, easily digestible carbohydrates (which help them gain weight), this can work well, as long as the lentils are cooked long enough to be very soft, about 2 hours. This recipe uses garlic salt instead of raw garlic, which seemed too pungent with the pumpkin. For meat eaters, this dish is good with chicken apple sausage like Applegate brand (GF, CF, organic). For vegetarians, if grains work, a black rice paired here is hearty and delicious. Makes 6 generous servings or 8 smaller ones.
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Ingredients
Servings: people
Instructions
  1. Place uncooked lentils in pot with broth, bring to low simmer. Add the cider vinegar and cook for about 30 minutes, or until they begin to soften.
  2. While lentils are cooking, prepare your vegetables: Chop potato, cauliflower, onion, and ginger root.
  3. After lentils are softened, add potatoes, coconut milk, and canned pumpkin. Cook for 20 minutes more.
  4. Once potatoes are softening after about 20 minutes, add chopped cauliflower, onion, and ginger root. Add the spices ( turmeric, curcumin, and garlic salt) now too.
  5. Cook until vegetables are soft, adding more broth if needed. I usually let this simmer for 2-3 hours and longer is fine too, as long as the dahl does not dry out or burn. Stir in maple syrup and serve.
Share this Recipe
Better Butternut Squash

Better Butternut Squash

Butternut squash can be a hard sell for some kids unless you make it better. Here’s a version that’s well rounded for flavor, healthy fats, a smidge of protein, and extra phytonutrients that are anti-inflammatory and anti-oxidant. Be sure you buy organic when buying winter or summer squashes: Data show that squashes are a little too good at pulling chemicals called polycyclic aromatic hydrocarbons (PAHs) out of soil. These are extremely toxic waste products left in soil from gas energy production sites, and they can accumulate in our water supply (drink filtered water) or air, especially near gas, oil or coal production sites (fracking, gas wells, oil wells, coal power plants). For more on the many benefits of butternut squash click here.

Better Butternut Squash
Print Recipe
Combine your steamed or baked butternut squash with these extra touches to make it heartier, tastier, and healthier. Good with acorn squash too. Use leftover squash and curried carrots (sauté carrots in ghee with 1-2 tsp curry til soft), or cook them ahead of time, so you can quickly assemble this as a side or even morning porridge. One or two medium sized butternut squashes will yield 4-6 cups cooked squash.
Servings Prep Time
3 kid size servings 15 minutes
Cook Time Passive Time
5-8 minutes 0
Servings Prep Time
3 kid size servings 15 minutes
Cook Time Passive Time
5-8 minutes 0
Better Butternut Squash
Print Recipe
Combine your steamed or baked butternut squash with these extra touches to make it heartier, tastier, and healthier. Good with acorn squash too. Use leftover squash and curried carrots (sauté carrots in ghee with 1-2 tsp curry til soft), or cook them ahead of time, so you can quickly assemble this as a side or even morning porridge. One or two medium sized butternut squashes will yield 4-6 cups cooked squash.
Servings Prep Time
3 kid size servings 15 minutes
Cook Time Passive Time
5-8 minutes 0
Servings Prep Time
3 kid size servings 15 minutes
Cook Time Passive Time
5-8 minutes 0
Ingredients
Servings: kid size servings
Instructions
  1. If not already prepared, buy 2 small or 1 large butternut squash. Slice lengthwise and then cut into smaller pieces, leaving rind on. Place on steamer tray in a covered pot and steam til flesh is soft when poked with fork, about 15 minutes. When cool enough to handle, scoop cooked flesh away from rind and store or use as needed.
  2. Melt the ghee with coconut manna and chicken broth. Stir to blend. Do not boil. Remove from heat.
  3. Add cooked squash, with warm melted ingredients and broth together in a food processor, immersion blender, or use a hand mixer. Pulse or blend until smooth. Serve warm.
Share this Recipe
Pumpkin Pancakes – An Easy Grain-Free Hot Breakfast

Pumpkin Pancakes – An Easy Grain-Free Hot Breakfast

Pumpkin Pancakes - An Easy, Grain-Free Hot Breakfast
Print Recipe
This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Pumpkin Pancakes - An Easy, Grain-Free Hot Breakfast
Print Recipe
This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Ingredients
Servings: kids
Instructions
  1. Separate the yolks from the whites of your eggs. Beat the whites until they form soft peaks. Set aside.
  2. Whisk the yolks, canned pumpkin, vanilla, and maple syrup together.
  3. Blend the almond meal, pumpkin pie spice, cinnamon, baking soda, and salt together, then sift them into the wet ingredients. Stir until you have an evenly combined batter.
  4. Gently fold beaten egg whites into the batter with a rubber spatula. Don't over mix. Once blended, drop onto heated skillet greased with ghee or coconut oil. If either of these are allergenic, use organic canola oil or safflower oil.
  5. Serve with a dusting of cinnamon, a drizzle of honey or extra maple syrup, crumbled macadamia nuts, and a pat of ghee or butter. Yum!
Share this Recipe