Fitness

Ingredients

Meatballs:

• 1.25 lbs ground turkey
• 1/2 cup organic pumpkin puree
• 1/4 cup blanched almond flour
• 3/4 tsp salt
• 1/8 tsp black pepper
• 1 egg
• 1 tbsp fresh thyme minced
• 1 tbsp fresh sage minced
• 1 tbsp fresh rosemary minced

Sauce:

• 2 Tbsp organic coconut oil or ghee
• 15 oz can tomato sauce
• 1 1/4 cups organic pumpkin puree or remaining amount from a 15 oz can
• 1/2 cup full fat coconut milk see note**
• 1/2 cup chicken bone broth or homemade bone broth
• 1 small Onion chopped
• 3 cloves Garlic minced
• 2 tsp Italian seasoning
• 1 tsp pumpkin pie spice optional
• 1/2 tsp dried sage
• 1/2 tsp dried crushed rosemary
• Salt and black pepper to taste
• Crushed red pepper optional, for spice
• Chopped parsley for garnish

Instructions

To make meatballs:

1. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
2. Mix all meatball ingredients in a large bowl with your hands until well combined. Form mixture into 18 balls
3. Bake meatballs (makes 18) on baking sheet at 425 for 15-18 minutes or until no longer pink on the inside, turning once midway.
4. Transfer to pot with the sauce (instructions below), allow to simmer in sauce on low heat for about 5 minutes

To Make Sauce:

1. Meanwhile, melt the coconut oil or ghee in a large saucepan or stock pot over medium heat. Add the onions and cook until translucent and fragrant, then add the garlic and continue to cook for 2 minutes or until soft and fragrant.
2. Lower the heat, then add the tomato sauce, pumpkin, broth, coconut milk, Italian seasoning, pumpkin pie spice, dried sage, dried rosemary and stir to combine well. Season with salt, black pepper or crushed red pepper, if desired. Stir to combine flavors, then cover and allow to simmer for 5 minutes prior to adding the meatballs.  After adding meatballs, continue to simmer on low heat about 5 minutes prior to serving.
3. Serve over your favorite veggie noodles- I love sweet potato noodles with these!

Recipe Notes

**Blend your coconut milk to a smooth consistency before adding. If you prefer a slightly thinner sauce, use 1/4 cup coconut milk and 3/4 cup broth instead of 1/2 and 1/2.

Nutrition

Calories: 275kcal, Fat: 13g, Carbs: 13g, Fiber: 4g, Sugar: 6g, Protein: 27g

Find the original recipe from Paleo Running Momma here!

Ingredients

• 2 cups uncooked bow tie pasta
• 2 tablespoons unsalted butter, divided
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 2 cups bite-sized fresh asparagus pieces (about 12 stalks total, with ends chopped and discarded)
• 1 cup frozen green peas
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Directions

1. Cook pasta according to package directions.
2. While the pasta is cooking, heat a large pan over medium heat. Add butter, onion and garlic, and cook until onions are soft, about 3-4 minutes. Add the asparagus to the pan and cook for another 2 minutes. Add peas to the pan and cook for another 2 minutes. Set aside.
3. Drain the cooked pasta and add to the pan with vegetable mixture. Add feta, dill, lemon juice, salt and pepper to the pan. Toss until well combined.
4. Portion into a 1 1/2 cup serving size, and serve. For extra protein or to increase calories, try adding grilled chicken to the mix.

Nutrition Information

Serves: 4 |  Serving Size: 1 1/2 cups

Per serving: Calories: 359; Fat: 9g; Sodium: 251mg; Carbohydrate: 59g; Fiber: 6g; Sugar: 5g; Protein: 13g

Read the original recipe from My Fitness Pal Blog here!

Makes: 20 bars

Prep time: 25 minutes
Cook time: 10 minutes

Per bar: 155 cal, 8 g fat, 19 g carbs, 5 g sugar, 3 g protein

Ingredients:

2 cups rolled oats
1/2 cup shredded, unsweetened coconut
1/2 cup pecans, chopped
1/3 cup dates
1/4 cup coconut oil
1 teaspoon vanilla
1/3 cup honey
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup dried apples, chopped

Directions:

1. Preheat the oven to 350°F.
   1. Place the oats in a blender or food processor and pulse for 5 to 10 seconds.
   1. On a baking sheet, combine the oats, shredded coconut and pecans and toast in the oven for approximately 10 minutes, stirring after 5 minutes to ensure mixture does not burn. Once golden in color, remove from the oven.
   1. Place the dates in a food processor and blend until they fully combine and form a paste-like consistency.
   1. In a sauce pan over medium heat, combine the coconut oil, honey and vanilla. As the liquid heats up, begin to stir the date paste until it becomes well-combined with the mixture.
   1. In a bowl, combine the toasted oat mixture, chopped apples, cinnamon, nutmeg and hot liquid from the stove. Stir until completely mixed.
   1. Firmly press the mixture into a baking tray lined with parchment paper. Cover with plastic wrap and refrigerate for at least two hours or until bars become firm.
   1. Remove from the fridge and cut into 20 bars. Store in an airtight container at room temperature for more crumbly bars, or in the fridge for firmer bars.

Read the original recipe here from Bigoven!

INGREDIENTS:

• 1/2 pound ground turkey
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour, wheat or gluten-free
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 3 1/2 cups chicken broth
• 10 ounces Yukon Gold potatoes (2 medium), peeled and finely diced
• 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
• 1 3/4 cups sharp cheddar cheese
• 2 tablespoons chopped scallions, for garnish

DIRECTIONS:

1. In a large pot or Dutch oven, sauté over medium-high heat. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
2. In the same pot, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pot and add the chicken broth, potatoes, and cauliflower and stir.
3. Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1-1/2 cups

Freestyle Points: 7, Calories: 254 calories, Total Fat: 11.5g, Carbohydrates: 19g, Sugar: 5g, Protein: 20g

Read more at https://www.skinnytaste.com/cheeseburger-soup/#xfzDJUUhpLGVFzYU.99