Cranberry Sage Turkey Meatballs

A perfect appetizer for holiday gatherings, potlucks or any other get-together, Cranberry Sage Turkey Meatballs are a great make ahead dish. I usually keep a batch in my freezer and simply pop them in my toaster over for a few minutes.

This year, my daughter Lilah is on a nontraditional preschool schedule. She goes to school from 12:30 pm to 3:30 pm. This means that lunch has to be served at 11:30 am,  only 2 hours after she finishes breakfast. I’ve been having a hard time trying to incorporate an early lunch making time in my morning routine, so we have been surviving with salads, frozen homemade chicken nuggets, cucumber roast beef sandwiches and anything that I can put together in 15 minutes or less. These Cranberry Sage Turkey Meatballs have added some variety and the girls just love them.

I recommend you use fresh ground turkey instead of previously frozen because it is much easier to work with. Previously frozen turkey can be watery, mushy and hard to roll into balls, but you can try wrapping the turkey with a kitchen towel and squeezing some of the moisture out. The glaze is optional, as the meatballs themselves are flavorful enough to eat as it.

You can also omit the dry cranberries and replace the glaze with a cranberry sauce.

Ingredients:

1 pound of ground turkey
½ cup of dry cranberries
1 tablespoon of fresh chopped sage
¼ cup of pine nuts (optional)
½ tsp of red pepper flakes (optional)
1 tsp of dry thyme
salt to taste
¼ cup arrowroot powder (optional)

Ingredients for the optional glaze:

1/4 cup maple syrup
1/4 cup of coconut aminos
1/4 teaspoon lemon zest
1 tsp of arrowroot powder

Preparation:

• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
• Roll the mixture into 1 1/2 inch balls.
• If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
• Place the turkey balls in a greased or parchment paper lined cookie sheet.
• Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
• While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
• Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
• Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

Cranberry Sage Turkey Meatballs

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 10

Ingredients

• 1 pound of ground turkey
• ½ cup of dry cranberries
• 1 tablespoon of fresh chopped sage
• ¼ cup of pine nuts (optional)
• ½ tsp of red pepper flakes (optional)
• 1 tsp of dry thyme
• salt to taste
• ¼ cup arrowroot powder (optional)
• Ingredients for the optional glaze:
• 1/4 cup maple syrup
• 1/4 cup of coconut aminos
• 1/4 teaspoon lemon zest
• 1 tsp of arrowroot powder

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
3. Roll the mixture into 1 1/2 inch balls.
4. If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
5. Place the turkey balls in a greased or parchment paper lined cookie sheet.
6. Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
7. While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
8. Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
9. Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

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Paleo Thanksgiving Recipe Roundup

I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods.  The truth is that you can enjoy  a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether.  I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.

Thanksgiving Turkey

 

This turned out extra moist  and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here

Sweet Potato Stuffing

 

 

 

 

 

 

Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here

Cranberry Sauce

 

 

 

 

 

My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.

Grain-Free Rolls

 

 

 

 

One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked. See full recipe here

Asparagus Casserole

 

 

 

 

 

Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here

Garlic Basil Asparagus

 

 

 

 

 

Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here

Celery  Root Puree 

 

 

 

 

 

Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.

Pumpkin Cheesecake (Paleo or Primal Version)

 

 

 

 

 

I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here

Cranberry Pumpkin Bread

 

 

 

 

 

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here

Pumpkin Custard (dairy-free)

 

 

 

 

 

Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.

Pumpkin Pie Cupcakes

 

 

 

 

 

These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.

Chocolate Pumpkin Coffee Cake

 

 

 

 

 

 

Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.

Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?

Stuffed Acorn Squash

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These stuffed acorn squashes are a complete, self-contained and easy to make meal, packed with vitamin A, vitamin C, fiber, magnesium and potassium. The recipe can be easily adjusted, using different vegetables and meats. You can also top it with cheese, or add cayenne or red pepper to give it a spicy touch.

When choosing a squash make sure it doesn’t have any soft spots or cracks. When stored in a cool and dry area away from direct sunlight it can last up to four months, so if you find them on sale don’t be affraid of buying too many.

This stuffed acorn squash recipe works well as a “make-ahead” dish. Simply skip the last 20 minutes of baking until you are ready to serve them. If they were kept in the refrigerator you need to add about 10-15 more minutes to the cooking time.

For other squash recipes try my roasted kobocha, chayote squash picadillo or sesame spaghetti squash

Ingredients:

4 medium acorn squashes
2 tbsp of coconut oil
1 lb of nitrate free ground turkey sausage
1 lb of chopped tomatoes
1 cup of chopped mushrooms
4-6 ounces of tomato paste
1 tbsp of dry sage
1 tbsp of dry oregano
2 cups of chopped zucchini
1 red bell pepper
1 medium onion, chopped
3 garlic cloves, minced
salt and pepper to taste

Preparation:

• Preheat oven to 380 degrees Fahrenheit.
• With a sharp knife cut a circle around the stem of the squash and remove the top
• With a large metal spoon remove the seeds and set aside for roasting*
• If necessary cut a small slice off from the bottom of the squash so that they stand up without falling on their side.
• Bake the squashes for about 20 minutes.
• Meanwhile in large saucepan brown the onion in the oil.
• Add the sausage and continue to cook for about 5 -8 minutes, while breaking the sausage in small pieces.
• Add the rest of the ingredients and continue to cook for an additional 5 minutes. Or until the vegetables begin to soften.
• Fill the squashes with this mixture and return to the oven for an additional 20 minutes or until the squash is fully cooked and fork tender.
• Allow them to cool for 10 minutes and serve.

*To roast the seeds, rinse them, remove the excess squash and dry them. Coat the seeds with oil and bake at 275 for 15 to 20 minutes. You can also bake them at the same time as the squash at 350 for about 10-15 minutes, or until golden brown.

Stuffed Acorn Squash

Recipe Type: Entree

Cuisine: Paleo / Primal

Author: Edible Harmony

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 4

Ingredients

• 4 medium acorn squashes
• 2 tbsp of coconut oil
• 1 lb of nitrate free ground turkey sausage
• 1 lb of chopped tomatoes
• 1 cup of chopped mushrooms
• 4-6 ounces of tomato paste
• 1 tbsp of dry sage
• 1 tbsp of dry oregano
• 2 cups of chopped zucchini
• 1 red bell pepper
• 1 medium onion, chopped
• 3 garlic cloves, minced
• salt and pepper to taste

Instructions

1. Preheat oven to 380 degrees Fahrenheit.
2. With a sharp knife cut a circle around the stem of the squash and remove the top
3. With a large metal spoon remove the seeds and set aside for roasting*
4. If necessary cut a small slice off from the bottom of the squash so that they stand up without falling on their side.
5. Bake the squashes for about 20 minutes.
6. Meanwhile in large sauce pan brown the onion in the oil.
7. Add the sausage and continue to cook for about 5 -8 minutes, while breaking the sausage in small pieces.
8. Add the rest of the ingredients and continue to cook for an additional 5 minutes. Or until the vegetables begin to soften.
9. Fill the squashes with this mixture and return to the oven for an additional 20 minutes or until the squash is fully cooked and fork tender.
10. Allow them to cool for 10 minutes and serve.

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Paleo Chicken Pot Pie

This paleo chicken pot pie can be made with leftover rotisserie chicken, Thanksgiving turkey, or fresh chicken. If you are using fresh chicken just make sure to cook it beforehand.  You can grill it, bake it, pan fry it or any other cooking method you can think of. I happened to make it with leftover Thanksgiving turkey.

Thanksgiving dinner was a total success. This year most of my relatives have gone Paleo and the rest seem to be “Paleo-curious”, so except for the cheese over sliced apples appetizer that I am addicted to, our dinner was 100% Paleo. We had the turkey with the sweet potato stuffing I posted last week, cranberry sauce, asparagus casserole, persimmon pudding, pumpkin spice cookies, pumpkin cranberry bread, cheese and apples and I even made a cashew “cheese” spread.

I have so many things to be thankful for this year. Besides the usual stuff: family, health, food, shelter, friends; this year I am also thankful for my new nephew, the birth of my two youngest babies ( 10 month Lucia and 7 month Edible Harmony), and the over  13,500 new friends that I have found through my new blogging journey. If you are reading this, I thank you for following my blog, sharing my recipes, subscribing to my e-mails, shopping through our affiliate programs, reviewing the recipes and engaging on Edible Harmony’s Facebook page. You make my blogging efforts  worth it!

Ingredients for the crust:

2 cups of almond flour
¾ cups of coconut flour
¼ cup + 1 tbsp of melted coconut oil or grass-fed butter
3 eggs
1 tsp of garlic powder
1-2 tbsp of full fat coconut milk
salt to taste

For the filling:
1 ½ cups of shredded or diced cooked chicken or turkey
1 tbsp of coconut oil or grass-fed butter
½ medium onion, chopped
3 celery stalks sliced
2 diced carrots
1 cup of sliced mushrooms
1 ½ cups of chicken or turkey broth
2 tsp of arrowroot powder
1 tbsp of coconut flour
1 tsp of dry thyme
2 tsp of dry parsley or 1 tbsp of fresh
½ tsp of celery seed powder
salt and pepper to taste

A Man’s Guide to a Paleo Thanksgiving Turkey with a Sweet Potato “Stuffing”

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A man’s guide to a paleo thanksgiving turkey? What kind of recipe title is that? A very misleading one! Honestly this is just a thanksgiving turkey recipe, nothing gender specific, but today I realized that 84.9% of my Facebook friends are women and it made me wonder why. I mean 100% of us eat and I know that a lot more than 15.1% of men cook. So what makes my site not so guy friendly? If there are any guys reading this I would love to hear your opinion on this.

I am also hoping that the title will encourage more guys to cook thanksgiving dinner (a not so subtle hint to my husband).

This paleo thanksgiving turkey is extra moist thanks to the brine I marinated it with overnight and also because I baked it while covered with a moist light cloth. I used one of my baby’s receiving blankets. I got so many as gifts and didn’t get to use many of them until now.

WARNING: If you choose to use the wet cloth method you must keep the cloth wet at all times by basting it with the turkey juices every 20-30 minutes so that the cloth doesn’t catch on fire. If you are not comfortable with this idea then wrap it with parchment paper of foil but it just won’t be as moist.

For thanks giving desert ideas try my pumpkin cheesecake, custard filled baked apples, or cranberry pumpkin bread. For side dishes check out my cranberry sauce, asparagus casserole, basil garlic asparagus or celery root puree 

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Ingredients for the brine:

1 quart of chicken broth
4 cups of white wine
1 cup of maple syrup
4 tbsp of dry thyme
2 tbsp of ground black pepper
1-2 tbsp of salt

Ingredients for the turkey:

A 12 to 14 lb turkey fully thawed
1 cup of softened grass-fed butter
1 tbsp of dry thyme
1 tbsp of dry sage
1 tbsp of dry parsley
1 tsp of salt
2 tsp of ground black pepper

For the Stuffing
4 medium apples cored and diced
4 celery stalks, sliced
2 lbs of sweet potatoes or yams, diced
½ cup of fresh chopped  fresh sage leaves, loosely packed
1 tbsp of dry thyme
1 cup of dry cranberries
1-2 cups of walnuts
2 tbsp of butter reserved from the turkey rub
2 tbsp of coconut oil

Preparation:

• In a large bowl, combine all the ingredients for the brine
• Place your turkey in a plastic bag and pour the brine over it
• Remove all the air from to make sure the brine is covering the turkey and tie a knot to secure all the juices in.
• Place inside another plastic bag to prevent leakages.
• Marinate inside the refrigerator, breast down for at least 12 hours
• Remove the turkey from the fridge 1-2 hours before cooking to bring it to room temperature.
• Preheat oven to 500 F
• Remove turkey from the bag and pad dry using a paper towel (Reserve 2-3 cups of the brine)
• Remove the innards and place turkey in a roasting pan or baking dish
• In a medium bowl, combine the  butter and the spices until a paste is formed
• Separate some of the skin from the turkey around the neck and breast and rub the turkey with the butter inside, outside and under the skin. Reserve 2 tbsp of this butter mixture for the stuffing.
• In a large bowl combine all the ingredients for the stuffing and place a portion of them inside the turkey’s cavity, this will give it extra moisture and flavor.  ( Place the rest of the stuffing inside a covered Dutch oven and bake for about an 20 minutes or until potatoes are tender or cook on your stove top)
• Set the turkey on your oven’s lowest rack and bake for 30 minutes at 500 F
• Reduce the heat to 350 F.
• Cover the turkey with a light cloth dampened in the brine.
• Cook for about 1 hour and 45 minutes, basting the turkey (over the cloth) every 20 minutes.  Baste using the turkey juices and the reserved brine.
• Remove from the oven when a meat thermometer inserted in the thickest part of the breast reads 162 F and the juices from the turkey run clear.
• Cover the turkey (and the cloth) with foil or parchment paper and let stand for 20 minutes before carving.

Notes:

Depending on the size of your bird, the stuffing inside the turkey may be a little undercooked, if so just bake it in a separate dish for a little longer.

When basting the turkey, don’t keep the oven door open too long, this will increase the cooking time.

Don’t forget to reserve your bones for bone broth.

To store the rest of the carved turkey, put inside a container and pour some of the turkey juices over it to prevent it from drying.

Paleo Thanksgiving Turkey with a Sweet Potato “Stuffing”

Recipe Type: Thanksgiving Entree

Cuisine: Paleo

Author: Edible Harmony

Prep time: 12 hours

Cook time: 2 hours 30 mins

Total time: 14 hours 30 mins

Serves: 8

Ingredients

• Ingredients for the brine:
• 1 quart of chicken broth
• 4 cups of white wine
• 1 cup of maple syrup
• 4 tbsp of dry thyme
• 2 tbsp of ground black pepper
• 1-2 tbsp of salt
• Ingredients for the turkey:
• A 12 to 14 lb turkey fully thawed
• 1 cup of softened grass-fed butter
• 1 tbsp of dry thyme
• 1 tbsp of dry sage
• 1 tbsp of dry parsley
• 1 tsp of salt
• 2 tsp of ground black pepper
• Ingredients for the Stuffing
• 4 medium apples cored and diced
• 4 celery stalks, sliced
• 2 lbs of sweet potatoes or yams, diced
• ½ cup of fresh chopped fresh sage leaves, loosely packed
• 1 tbsp of dry thyme
• 1 cup of dry cranberries
• 1-2 cups of walnuts
• 2 tbsp of butter reserved from the turkey rub
• 2 tbsp of coconut oil

Instructions

1. In a large bowl, combine all the ingredients for the brine
2. Place your turkey in a plastic bag and pour the brine over it
3. Remove all the air from to make sure the brine is covering the turkey and tie a knot to secure all the juices in.
4. Place inside another plastic bag to prevent leakages.
5. Marinate inside the refrigerator, breast down for at least 12 hours
6. Remove the turkey from the fridge 1-2 hours before cooking to bring it to room temperature.
7. Preheat oven to 500 F
8. Remove turkey from the bag and pad dry using a paper towel (Reserve 2-3 cups of the brine)
9. Remove the innards and place turkey in a roasting pan or baking dish
10. In a medium bowl, combine the butter and the spices until a paste is formed
11. Separate some of the skin from the turkey around the neck and breast and rub the turkey with the butter inside, outside and under the skin.
12. In a large bowl combine all the ingredients for the stuffing and place a portion of them inside the turkey’s cavity, this will give it extra moisture and flavor. ( Place the rest of the stuffing inside a covered Dutch oven and bake for about an 20 minutes or until potatoes are tender or cook on your stove top)
13. Set the turkey on your oven’s lowest rack and bake for 30 minutes at 500 F
14. Reduce the heat to 350 F.
15. Cover the turkey with a light cloth dampened in the brine.
16. Cook for about 1 hour and 45 minutes, basting the turkey (over the cloth) every 20 minutes. Baste using the turkey juices and the reserved brine.
17. Remove from the oven when a meat thermometer inserted in the thickest part of the breast reads 162 F and the juices from the turkey run clear.
18. Cover the turkey (and the cloth) with foil or parchment paper and let stand for 20 minutes before carving.

Notes

Depending on the size of your bird, the stuffing inside the turkey may be a little undercooked, if so just bake it in a separate dish for a little longer.[br][br]When basting the turkey, don’t keep the oven door open too long, this will increase the cooking time.[br][br]Don’t forget to reserve your bones for bone broth.[br][br]To store the rest of the carved turkey, put inside a container and pour some of the turkey juices over it to prevent it from drying.

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Rosemary Roasted Fig Chutney

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Fig season continues and I have so many ideas for them, here is a Rosemary Roasted Fig Chutney. Did you know that one cup of figs has almost the same amount of calcium as a cup of milk?

This sauce was amazing, versatile and yet so simple.  I poured it over grilled pork chops, yet I am envisioning it over grilled chicken or over  Portobello mushrooms. Dairy lovers could even put  brie over the mushroom. Personally, I don’t consume dairy at home, but once in a while I indulge on a piece of cheese when eating out.

Do you have any other ideas on what to eat this with?

Ingredients:

1 cup of fresh fig wedges
½ tsp of dry rosemary
1 tbsp of coconut oil
2 tbsp of balsamic vinegar

Preparation:

• Preheat oven to 400 F
• Mix all ingredients together and bake for 25 minutes or until soft.
• Serve over grilled pork chops, chicken or over a grilled Portobello mushroom with some brie

All-Natural Bolognese Sauce

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I have been making  my own Bolognese sauce since I was 9 years old.  Sure, it sounds early but in the 80s in Costa Rica (where I grew up), children were viewed as young adults and expected to contribute in the house, so my chores were always laundry and cooking. I learned to hate laundry, while I developed a passion for cooking. I can’t believe that it’s 2012 and they still haven’t invented a machine that washes, dries and folds your laundry at the press of a button… And dear husbands: putting clothes in the washing machine is NOT doing the laundry.

Back to the tomato sauce… When I first started making all-natural tomato pasta sauces they were always a little bit tart, almost like a Mexican salsa. I then learned that the secret to neutralizing this flavor was adding a bit of sugar. During my recent nutritional sugar-reducing epiphany and transformation, I discovered that I can get the same effect by simply adding carrots.

Ingredients:
1-2 tbsp of olive oil
1 lb. of grass-fed ground beef or ground turkey
1 1/2 lb. of tomatoes
1 chopped onion
2 medium carrots
1 head of garlic, chopped
1 tbsp of Italian seasoning
1/2 tbsp of oregano
Salt to taste

Preparation:

• Sauté the onion and garlic in some olive oil until tender.
• Mix in the meat and continue to cook for 5 minutes  on medium heat, stirring constantly and breaking down the large pieces of meat.
• Blend in the tomatoes and carrots until a sauce is formed.
• Add all the rest of the ingredients to the pot and bring to a boil.
• Set temperature to low and  continue to cook uncovered for 15- 20 minutes.
• Serve over spaghetti squashor zucchini noodles.

 

OPTIONAL INGREDIENTS:
4 chopped  sugar-free, nitrate-free bacon… Because everything tastes better with bacon. Simply sauté with the onions and follow the rest of the steps

1 cup of red wine; add at the same time as the tomato sauce. Cook a little bit longer to evaporate some of the excess fluids.

Borscht

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Borscht is a popular soup in many Eastern and Central European countries. I have to admit that when I first learned about it, it didn’t sound appealing; to start I have never been a fan of beets and the idea of combining it with cabbage into a soup, didn’t help either.

The making of this blog has forced me to try to cook different things, even foods that I “thought” I didn’t like, but I was quite surprised with the results of this “experiment”.

Ingredients:

1 lb of nitrate free pork or turkey sausage (optional)
8 cups of beef broth (use vegetable broth for vegetarian or vegan options)
3 shredded beets
3 sliced carrots
2 medium turnips, finely chopped
1 medium onion
4 chopped Roma tomatoes
2 tbsp red wine vinegar
1 tbsp. olive oil
1/2 cabbage head, shredded
2 bay leaves
1/2 cup of fresh dill or 3 tbsp of dry

Preparation:

•  In a large saucepan brown the onions and sausage with the oil, breaking the sausage into small pieces.
• Add the broth, tomatoes, beets, dill, and bay leaves and bring to a boil.
• Add the carrots and turnips, lower the heat and cook for 15 minutes.
• Add the cabbage and vinegar and continue to cook until cabbage is tender.