Peak Performance Fitness

Lynbrook | New Hyde Park | NY

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Recipe of the Week: Turkey Pumpkin Meatballs

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: 6

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

 

Original recipe from Paleo Running Momma can be found here! 

RECIPE OF THE WEEK: STRAWBERRY OAT CHOCOLATE CHIP PANCAKES

This pancake batter is made in the blender with Greek yogurt, sweet strawberries, and oats mixed with chunks of dark chocolate. Top them with fresh berries for a deliciously sweet and healthy breakfast!

PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
YIELDS: 9 pancakes
CALORIES: 75 cal

INGREDIENTS:

  • 1 cup Gluten Free rolled oats
  • 1/2 cup Greek yogurt plain nonfat
  • 1/2 cup applesauce unsweetened
  • 2 large egg whites room temperature
  • 1 tbsp almond milk unsweetened
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch sea salt
  • 1/2 tsp almond extract
  • 1 cup strawberries frozen & thawed
  • 2 tbsp dark chocolate chips

INSTRUCTIONS:

  1. Heat a skillet to medium-high heat and spray with nonstick cooking spray. To a blender or food processor, add all ingredients and process until batter is smooth. It should be slightly runny.
  2. To the skillet, add 1/4 cup of batter at a time to form a pancake. Cook 3-4 minutes until pancake begins to bubble then flip with a spatula and cook another 2-3 minutes on the other side.
  3. Place pancakes on a cooling rack as you cook remainder of the batter. Serve and top with more fresh berries and dark chocolate.
  4. Keep pancakes in an air tight container for up to a week.

NOTES: It’s imperative that you measure properly when grain free baking.

NUTRITION: (1 PANCAKE)
CALORIES: 75 cal
FAT: 1g, CARBOHYDRATES: 11g, SUGAR: 3g, PROTEIN: 3g

 

Original recipe can be found here!

Recipe of the Week: Superhero Muffins

Yields: 12
Prep Time: 15 minutes
Cook Time: 25-35 minutes

This recipe comes from a favorite cookbook titled Run Fast, Eat Slow. Authors Elyse Koepesky and Shalane Flanagan (winner of the 2017 NYC Marathon) are big fans of real foods that fuel your body and your workouts. They’re full of veggies and sweetened with maple syrup (instead of refined sugar). Perfect for an easy grab-n-run breakfast. “And don’t fear the butter.” Adding healthy fats to your meals is a great way to start your day and help keep you satisfied longer. As a bonus, these muffins are gluten-free.

INGREDIENTS

  • 2 cups almond meal
  • 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
  • 1/2 cup chopped walnuts
  • 1/2 cup currants, raisins, or chocolate chips (optional)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrot (about 2 carrots)
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup pure maple syrup (not Aunt Jemima’s)
  • 1 teaspoon vanilla
  • paper muffin cups (however I always just spray the pan with non-stick spray- it works better)

INSTRUCTIONS

  1. Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
  2. In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
  3. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
  4. Add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.

TIP: Keep a batch in the freezer for a sweet grab-n-run breakfast. Simply defrost on low power in the microwave

 

Original recipe from Run Fast, Eat Slow can be found here!

Recipe of the Week: Grilled Corn, Tomato, and Avocado Salad

This recipe comes from Cooking Without Recipes, where you learn how to make a delicious dish, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin!

Ingredients:

  • 4 ears of corn
  • pint (or two) of cherry or grape tomatoes
  • two avocados, cubed
  • cilantro
  • 2 Tbsp. of lime zest
  • 2 Tbsp. of lemon zest
  • juice of half a lime
  • juice of half a lemon
  • 2 Tbsp. olive oil
  • Salt & pepper

Directions:

  1. Fire up the grill! Peel down (but don’t remove) the husks from the corn and pull off any silk on the cob. Grill corn in husks, turning occasionally, until the cobs are a little charred and smoky, about 15 minutes. Remove the ears from the grill and let cool to room temperature.
  2. While the corn is cooling, halve a pint or two of cherry or grape tomatoes. If you’re working with smaller sweet tomatoes (I wouldn’t recommend using squishy heirlooms for this), quarter them.
  3. Once the corn has cooled, cut the kernels off the cob into a large bowl. Add the tomatoes and two cubed avocados, half-mashing the avocado into the rest of the mixture without making it too pasty. Mix in the leaves of about 5 sprigs of cilantro.
  4. Make a vinaigrette by combining 2 Tbsp. of lime zest, 2 Tbsp. of lemon zest, the juice of half a lime, the juice of half a lemon, and around 2 Tbsp. olive oil. Drizzle over the top of the salad and fold it all together, seasoning with flaky salt, pepper, and the leaves of a few more sprigs of cilantro to taste.

Bonus: If you’re making the salad in advance, grill the corn, chop the tomatoes, and make the vinaigrette ahead of time. Then just assemble (and cut into the avocado) when you’re ready!

 

Original recipe from Bon Appetit can be found here!

Recipe of the Week: GRILLED PEACH AND WATERMELON BURRATA SALAD

TOTAL TIME: 20 minutes
PREP TIME: 10 minutes
COOK TIME: 10 minutes

This recipe comes from SkinnyTaste.com- a top favorite for healthy eating and brilliant food swaps! The fresh peaches and watermelon bring such a sweetness to this light summer salad. Serve alongside grilled chicken or fish for a perfect summer dish!

INGREDIENTS:

  • 4 peaches, cut into 1?2-inch-thick wedges
  • Olive oil spray
  • 4 small balls burrata cheese (1 pound total)
  • 4 cups cubed seedless watermelon
  • 1?2 cup loosely packed watercress
  • 2 tablespoons balsamic glaze

DIRECTIONS:

  1. Preheat a grill pan over medium-high heat (or preheat a grill to medium-high).
  2. Spray the peaches with oil, then grill them cut sides down, just long enough to make marks, about 2 minutes per side.
  3. To serve, place a ball of burrata in the center of each of 4 plates and arrange the grilled peaches, watermelon cubes, and watercress around it.
  4. Drizzle everything with the balsamic glaze.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 salad

  • Calories: 408 calories
  • Total Fat: 25g
  • Carbohydrates: 31g
  • Sugar: 27g
  • Protein: 23g

 

Find the full recipe and more at SkinnyTaste.com!