Saturday, April 19, 2014

Turkey & Spinach Meatballs


  • 1 lb lean ground turkey 
  • 1 cup fresh baby spinach 
  • 1 yellow or green Italian squash, chopped 
  • 1/2 onion, diced 
  • 1/2 slice whole wheat bread, crumbed 
  • 1 sprig fresh parsley, chopped 
  • 3 garlic cloves, diced
  • 1 teaspoon Italian seasoning 
  • 1 teaspoon onion powder 
  • 1 teaspoon garlic powder 
  • 1 teaspoon salt & pepper to taste 
  • 1 Tablespoon olive oil
  • 1 jar marinara sauce
  • 4 servings spaghetti, cooked
1. In a food processor, add diced onions, chopped squash, spinach, garlic, & parsley. 
Pulse until finely chopped.

2. In a large mixing bowl, add turkey, spinach puree from processor, bread crumbs, & all seasonings. Mix by hand until all ingredients are well combined.

3. Using a large spoon, scoop turkey mixture & roll into an even ball. Place on foil.

3. Heat olive oil in a nonstick pan over medium-high heat. Add meatballs & brown 2-3 minutes on each side.

4. In a large pot, bring your favorite marinara sauce to a light boil. I personally like a homemade sauce or Trader Joe's Three Cheese Marinara. 
Stir the meatballs into the sauce, cover & simmer on low for 20 minutes.

5. When sauce is done, toss with cooked spaghetti & serve warm.

Plate Finished Product


There is something about comfort food like spaghetti and meatballs that makes dinner so amazing. The only problem is the massive amount of carbs & calories! I created these meatballs in hope of decreasing the calorie intake, yet keeping the classic comfort taste. I think they are a perfect twist on make a comfort classic on the healthier side.


This recipe can be modified to your food needs. If you want to make this a Paleo approved, Whole30, or Gluten Free dish, you can remove the breadcrumbs & use spaghetti squash or zucchini in place of the pasta. I like these meatballs with or without the spinach, the zucchini holds in the moisture & still makes for a great meatball. You can also use fresh herbs which will make this dish even more delicious! If you want to add some heat add a 1/4 teaspoon of red pepper flakes. If use no pepper at all if spicy is not your thing ;)

Tzatziki Sauce


  • 1 medium European cucumber, sliced or cubed (If using regular cucumber you must remove seeds & skin then dice into cubes).
  • 1 tsp salt & salt to taste
  • 1 cup plain Greek yogurt (low fat or non fat) 
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh dill, chopped or 1 tsp dry dill
  • pepper to taste
1. Place diced cucumber in a colander & sprinkle evenly with salt & let rest 30 minutes at room temperature. 

2. Rinse cucumbers & dry with paper towel squeezing out liquid from cucumbers 
 Place cucumbers in food processor & pulse to chop to desired size. 

4. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, dill & salt and pepper to taste.

5. Plus to blend or for chunky mix all the ingredients in step 4 in a bowl and add the cucumber. Keep in refrigerator in an airtight container for up to 3 days.

Plate Finished Product

Coming from a European family I love all Mediterranean food, especially Greek food. It is so healthy, clean, & of course delicious. I typically buy Tzakziki sauce as a dip for pita or veggies but I figured I wanted to try to make it as a side for some Greek dishes.

For whole30 or Paleo use 1/2 cup coconut milk & 1/2 cup coconut cream in place of yogurt. This recipe is pretty straight forward. I really like dill, so if you are not much of a dill person I would half the dill portion of this recipe. Also I made it a smooth texture, but when I serve it I always cut up some fresh cucumber and mix it in to thicken up the sauce.

Greek Chicken Gyros

Printable Recipe

  • 2 Roma tomatoes, diced
  • 1 European cucumbers, diced 
  • 1/4 Red onion
  • 1/4 cup Feta cheese, crumbled 
  •  Kalamata olives, pitted & diced (optional) 
  • 1 cup Romaine lettuce, thinly chopped (optional) 
  • Tzatziki sauce

1. Lightly heat up pita bread on a grill or a stove. Spread some Tzakziki sauce in the center of the pita then layer on piece of chicken at a time in a row along center of pita. 

2. Top with tomatoes, cucumbers, lettuce, onions, feta, Kalamata olives, red onion, feta, and olives. Wrap & serve with a side of Tzakziki sauce.

Plate Finished Product 

I am not a huge fan of the traditional gyros but I do love chicken gyros. This is a simple dish and can be easily adapted to many food needs. 

For whole30 or Paleo use a lettuce wrap in place of the pita, remove the cheese, & make an approved Tzatziki sauce. You can basically use any type of meat or no meat at all for this recipe. I prefer chicken, steak, or lamb but you can easily do an all veggie gyro as well. You can add or remove any of the toppings for your preference. 

Friday, April 18, 2014

Chicken Soulvaki Kabobs

    Printable Recipe 

  • 1.5-2 lbs boneless, skinless chicken breasts cut into cubes
  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 3 Tbsp plain Greek yogurt, low fat 
  • 1 Tbsp red wine vinegar
  • 1/3 cup red onion, chopped
  • 2 garlic cloves, sliced  
  • 1 1/2 tsp fresh or dried oregano
  • 1 tsp fresh or dried thyme
  • 1/2 tsp ground coriander
  • Salt & freshly to taste 
  • Pita bread, side

 1. Cut chicken into large 1" chunks or strips.

2. Combine olive oil, lemon juice, yogurt, vinegar, onion, garlic, oregano, thyme, coriander, salt, & pepper in a bowl & whisk together.

3. Place chicken in a gallon size ZipLock bag & pour marinade over the chicken. Zip bag tightly & coat chicken evenly. Place in the fridge & marinate for 4-6 hours or overnight.

4. When chicken is ready to cook, thread onto skewers. If using wooden skewers, allow skewers to soak in water for 10-15 minutes prior to threading.

5. Oil grill grate with olive oil or spray oil then BBQ skewers on a gas or charcoal grill over medium-high heat for 12-15 minutes, turning when you see defined grill marks. When done remove from grill & cover with foil for 3-5 min to allow juices to settle.

Plate Finished Product
Great in Greek Gyros


I love Greek food and this Chicken Soulvaki goes great served on the kabob, in a Greek Gyro, or on top of a Greek Salad. It is an easy dish & is fun to make. 


For whole30 or paleo remove the Greek yogurt. This recipe can be modified to your taste. For a more traditional recipe remove the Greek Yogurt, I add it to keep the white meat more tender when cooking on the BBQ but it's not as traditional as the olive oil & lemon.