Turkey Meatball & Kale Sauté

In all the researching I have done in preparation for the elimination diet, much has warned against the difficulty one would be bound to face throughout the process. I truly imagined the most difficult part to be related to self-control, but I surprisingly haven’t struggled too much in that area. It’s still early in my journey (Day 1, to be specific), so I won’t congratulate myself, yet.

All the same, even early on I’ve determined meal-planning and prepping is, and could continue to be difficult, if not at least interesting. My first few creations have been no NYC style pizza, but the dish was a success as determined by myself and my boyfriend. This recipe specifically was actually prepared with the intention of eating the following day. I figured the concept would be one which would hold up well in the fridge, and still taste just as great when consumed 24 hours later! (Hint: I was right!)

Start with your favorite ground seed mixture, such as flax seed or almond meal, add a little bit of water and set this mixture aside. I used a seed mixture from Trader Joe’s which included buckwheat, as well! Next, mix and form balls out of the ground turkey, chopped green onions, maple syrup, gluten free oats, and flaxseed egg. Heat on a skillet your favorite cooking oil, such as coconut or grapeseed, and once the balls are ready, coat them in the seed mixture and add them in the skillet. The balls should take anywhere from 4-10 minutes to fully cook. As they begin to fry, add in raw kale that has been dipped or drizzled with the cooking oil. The kale will start to fry as well, and once all the turkey balls have been cooked, as well as the oil soaked up, you’re all done!

Serve with an added drizzle of maple syrup and ta-da! Breakfast for dinner!

The dinner was actually a combination of a breakfast idea – I added in some savory side notes to make it seem more appropriate, and less sugary. You can swap my turkey for beef, or another meat of your choice. You might even substitute a more salty or spicy sauce, such as chimichurri instead of the syrup. If you use a triple filtered coconut oil, this could eliminate any sweet taste entirely. If you like the recipe as is, you can simply omit the kale and add these little meatballs to any morning marco bowl, or serve with fresh fruit or eggs, if they’re in your diet! 😉

Turkey Meatball & Kale Sauté

3 tbsp Flaxseed Meal
1.5 tbsp Water
1 lb Ground Turkey
3 Green Onions (Chopped)
2.5 tbsp Maple Syrup (1.5 in mixture, 1 for drizzle)
1 C Gluten Free Oats & Flaxseed Egg
Bunch of Kale

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