- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup all natural peanut butter
- 1/2 cup ground flax seed
- 1/2 cup chocolate chips or cacao nibs (optional)
- 1/3 cup honey or agave nectar
- 1 tablespoon chia seeds (optional)
- 1 teaspoon vanilla extract
- Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
- Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
- Makes about 20-25 balls.
Healthy Taco Salad – so simple, quick and pretty darn delicious. :::
- 2 GREEN — A mixture of lettuce, onions & tomatoes
- 1 1/2 RED — Lean ground turkey (with salt free taco seasoning) & non fat plain greek yogurt (in place of sour cream)
- 1 BLUE — Low fat cheese
- 1/2 PURPLE — Salsa (all natural)
Prep is pretty easy, brown turkey breast, assemble salad, done! 🙂
Crock Pot Italian Wedding Soup with Turkey Meatballs
For the Meatballs
- 1/4 lb ground turkey
- 1 egg
- 1/3 cup whole wheat breadcrumbs (I used oat bran instead of bread crumbs)
- 1/3 cup parmesan cheese (or nondairy alternative)
- 1/8 cup fresh parsley, finely chopped
- 1/8 teaspoon black pepper
- 1/8 teaspoon sea salt
- 1/8 teaspoon Italian seasoning
For the Soup
- 2 cups unsalted chicken stock
- 1/2 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup fresh baby spinach, packed
- 1/4 cup tiny uncooked noodles
- fresh parsley, coarsely chopped
- To make the meatballs, combine turkey, egg, breadcrumbs, parmesan cheese, parsley, salt and pepper, and Italian seasoning in a small bowl. Mix with your hands until all ingredients are well blended.
- Preheat the oven to 350 degrees Fahrenheit and spray a medium size casserole dish with cooking oil. Using a tablespoon to scoop, shape mixture into bite size mini meatballs and place in casserole dish. They can be close together but not touching. Cook for 15 minutes.
- While meatballs are cooking, prepare your broth in the crock pot. Add chicken stock, onion, carrot, garlic powder, and salt and pepper. Save the greens and noodles for later.
- When the meatballs are done, add them to the chicken broth in the crock pot. Cook on high for two-three hours. During the last 10-15 minutes of cooking, add noodles and stir. Set a kitchen timer to help. When there are three minutes left, add the spinach and stir. Once the timer goes off, remove from heat. Serve topped with parmesan cheese and parsley. Don’t spill.