goals

Ingredients:

Vegetable Stew:

• 3 cloves garlic, smashed
• 2 small turnips, peeled and quartered
• 1 medium yellow onion, quartered lengthwise, root end intact
• 1 large carrot, peeled and cut into 2-inch chunks
• 1/3 cup golden raisins
• 1 tablespoon fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons each ground cumin, paprika, and sugar
• 1 1/2 teaspoons ground turmeric
• 1/8 teaspoon ground cloves
• Dash of cinnamon
• 2 cups water
• 1 pound butternut squash
• 1 small zucchini, cut into 2-inch rounds
• 1 (15 1/2-ounce) can chickpeas, rinsed and drained
• 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
• 1 cup canned whole peeled tomatoes, with their juices

Couscous:

• 2 cups cold water
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1 1/2 cups uncooked couscous
• 1/2 cup sliced almonds, toasted

Directions:

For the stew:

1. Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. 
2. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. 
3. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. Remove cinnamon sticks.

For the couscous:

1. Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Enjoy!

Read the original recipe from Food Network here!

INGREDIENTS

• 1 pound fresh cod, cut into 4 fillets
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, finely minced
• 1 tablespoon fresh chopped parsley, plus more for garnish
• 1 tablespoon fresh chopped chives
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh chopped oregano
• 1/2 teaspoon ground black pepper

INSTRUCTIONS

• Begin by preheating your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
• Next, lay the cod fillets onto several layers of paper towel. Lay several more layers on top and gently push down onto each fillet with the palm of your hand. Don’t push so hard that you flatten the cod. The goal here is to push out some of the excess moisture. The paper towels will absorb the water content. Discard the paper towels.
• Transfer the cod to the prepared baking sheet, leaving at least two inches of space between each fillet.
• Next, measure the mayonnaise, parmesan cheese, garlic, parsley, chive, thyme, oregano, and ground black pepper into a mixing bowl. Use a whisk to blend the ingredients together.
• Spoon the mixture evenly over the four cod fillets. Use the back of the spoon to smooth out the mayo mixture so that the top of each fillet is evenly covered.
• Bake in the preheated oven for twelve minutes.
• If the mayonnaise mixture has not browned to your liking, you can place the fish under your broiler for a minute, but watch it carefully, because it will burn.
• Garnish with more parsley and herbs, if desired. Serve immediately.

NUTRITION

Calories: 340kcal | Carbohydrates: 3g | Protein: 24g | Fat: 25g

Read the original recipe from lordbyronskitchen here!

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!