Turkey meatballs are so delicious! It tastes great with raisins inside the meatballs, I know it sounds a little odd, but it totally works great. Feel free to experiment with ground meat, or pre-seasoned turkey sausages (take out the filling from the casing). This is super easy to do, I added almond flour to make them gluten free, and you can also use quinoa or baking powder as well. (any other gluten free flour would work as well). I topped it with tomato sauce, and you can also just serve plain with veggies or over pasta! Try it out :)

Tip: Keep an eye on the meatballs so the raisins don't burn, you may have to adjust the heat.

Healthy tip: Using ground turkey is a leaner option than using beef. It tastes great.

Ingredients:

• 1 lb of ground turkey meat
• 1/2 cup of raisins
• 1/2 cup of almond flour (any other gluten free flour works)
• 2 Tbsp garlic powder
  
• 2 Tbsp of olive oil
  
• 2 tsp sea salt
• 2 Tbsp of fresh oregano herbs (dried works too)
  
• Pasta sauce of your choice (I used organic marinara)
  
• A few slices of aged parmesean or freshly grated
  

Recipe:

1. Put all ingredients except for the sauce and cheese into a large bowl.
   
2. Preheat oven to 375 F
   
3. Mix with your hands, until ingredients are evenly distributed.
   
4. Make 2 inch round balls with your hands.  Add to a large baking pan (grease with a little olive oil first).  Keep meatballs about 1-2 inches apart from eachother.  You should have about 15-16 balls.
   
5. Heat on 375 for 35-40 minutes. The meatballs should be golden brown, turn the heat down if you see the raisins start to burn.
   
6. Take out, and add the pasta sauce and sprinkle of cheese on top.  Put back in oven for about 5 more minutes until sauce is warm and cheese is melted.
   
7. Serve with sauteed garlic spinach and lentil bean pasta (or any pasta of your choice)!
   

Delicious!

Tuna Melt Avocado Boats

  This makes a great hot or cold lunch! I love the combination of tuna, with fresh tomato and melted parmesean cheese on top. With the added crunch of a nut like sunflower seeds, it makes for a delicious and filling lunch. Try it out, this is great for quarantine since you can use canned or bagged tuna.

Ingredients:

• 1 packet of tuna (or large can)
• 1 whole avocado
• 1 inch piece of onion chopped
• 1 small garlic clove chopped
• 1/2 medium fresh tomato chopped
• 2 Tbsp of chopped pickles (I used about 4 slices of pickles chopped), you can also chop up half of a medium sized dill pickle, alternatively use relish
• 2 Tbsp of red wine vinegar (balsamic would work too)
• 1 Tbsp avocado oil
• 1 tsp garlic powder, 1/4 tsp salt
• 6 thin slices of parmesean cheese, or white cheddar.
• 1/8 cup of sunflower seeds or pistachios shelled and raw

Recipe:

1. Split avocado into halves, spoon out avocado from both sides and add to a medium sized bowl.
2. Add tuna, and the rest of the ingredients (except for cheese and nuts) into bowl with avocado.  Mix thoroughly.
3. Fill avocado shells with tuna mixture.  If you have extra save it on the side for later.
4. Add cheese on top of mixture.  Microwave for 40-60 seconds.  If the cheese hasn't melted, put in for another 40-60 seconds. Let it cool for a minute or so.
5. Add nuts/seeds on top for crunch.
   

This tastes great cold too :)

Baked Cod Lettuce "Tacos" with Fresh Slaw
Time: 30 minutes plus 10 minutes prep time 
 
This recipe is a great replacement for traditional fish tacos, using a lettuce leaf instead of a tortilla.  I like to bake fish, and if you use a coating of baking powder it gives it a crispy gluten-free coating. The fish I used is Cod, and any white similar fish will taste great such as Rockfish or Tilapia. This particular taco has a topping of homemade guacamole, as well as fresh "coleslaw" made with cabbage and riotta cheese instead of mayonnaise. Use the lettuce leaf like a taco by getting a size large enough to fold up. 
 
Tip: When you are baking the fish, you know it is done when it becomes flaky with a fork. Add a little fresh lime after baking for another fresh zest of citrus. 
 
Health tip: Cold water fish have a high level of Omega-3 that is anti-inflammatory.  The only way to get Omega-3 is from cold water fish, walnuts, flax, and chia, the other Omegas are 6 and 9 (commonly found in other nuts and avocado, olive oil). 
 
Ingredients: 

• 6 ounces of fresh cold water fish (Cod)
• 4 Tbsp baking powder
• Garlic powder
• Sea salt, ground pepper 
• 1/2 fresh lime split into two pieces 
• 6 large lettuce leaf (Romaine or similar)

 
Coleslaw: 

• 2 large leaves of cabbage chopped into lengthwise pieces
• 2 Tbsp Ricotta cheese or greek yogurt
• 1 medium sized tomato chopped into small pieces 
• 2 Tbsp chopped cilantro fresh 

 
Recipe: 

1. Preheat oven to 350 degrees. 
2. Squeeze 1/4 lime wedge on fresh fish pieces and lay out into a glass baking dish. 
3. Coat the fish evenly with baking powder on both sides, lay fish flat in pan. Sprinkle garlic powder, sea salt, and ground pepper evenly on the fish. 
4. Bake fish until flaky for about 30 minutes. 
5. For the coleslaw, combine the cabbage pieces, ricotta cheese, tomatoes, cilantro and olive oil into a small bowl. 
6. Serve together inside the lettuce wraps, with the coleslaw on top enjoy!