So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Friday, June 8, 2012

Thai Turkey Croquettes

I was inspired by the paleOMG recipe for "cilantro chicken nuggets", but tweaked it a bit.  Best meal I've had in ages, hands down.  Just the right amount of spice and I served it with a crunchy red cabbage slaw and zucchini "fries".  So, so good.

Thai Turkey Croquettes

1 egg, beaten
1/2 fresh jalapeno, seeded and diced
1/2 bunch fresh cilantro, chopped
1 clove garlic, minced
2 tsp sesame oil
1 tsp sriracha hot chili sauce
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp grated fresh ginger (or about 1/4 tsp ground)
1 lb ground turkey
1/2 cup coconut flour
Coconut oil for cooking

Mix first 9 ingredients (everything except turkey and flour) in a bowl until well mixed.  Add turkey and mix well.  Form into small patties and dredge lightly in coconut flour.  In a large nonstick pan, heat coconut oil (maybe a TBS?) over medium head.  Once heated, add patties (make sure to give them enough room--you might have to do a few batches) and cook about 5 minutes per side, until golden and cooked through.

Red Slaw
1/2 head red cabbage, shredded
juice of 1 lemon
juice of 1 lime
a bit of Sriracha sauce (depending on your heat tolerance)
sea salt and pepper

Mix and marinate a bit.

Zucchini "Fries"
5 or so small zucchini
olive oil
Seasonings of your choice (I used some garlic powder)

Preheat oven to 450.  Line a baking sheet with parchment paper or tin foil.  Cut tops and bottoms off of zucchini and cut into quarters (lengthwise).  Toss well with oil and seasonings.  Place on baking sheet and bake for 10 minutes, then turn over and bake for another 10.