Posts Tagged ‘lunch’

  1. Turkey Oatmeal Veggie Balls

    February 24, 2015 by Melanie Faris

    Turkey Oatmeal Veggie Balls

    When I was doing the Jamie Eason Livefit Program, I was always in search of clean meals that had lean meats & healthy carbs. I ate a lot of turkey, chicken, fish and eggs. Many of the recipes I used were actually from Jamie’s program, and they helped me to stay on track with my diet. Now that cooking is part of my job as a personal chef, I love using my favourite clean eating recipes as a base and build on them to make new recipes & flavours.

    This recipe was one that I  adapted from Jamie Eason’s Meatloaf Muffin recipe. It has always been one of my favourite’s, because it is SO easy to make, So delicious, and it FREEZES GREAT. With my due date being only 6 weeks away, it’s time to start stocking up the freezer with quick meals for when baby arrives. I changed up some of the measurements and added my own spices so that it has the texture and taste that I like best. I like to eat these with Franks red hot & a side of steamed veggies. Yum! Clean eating can be really easy & super fast. I hope you love these as much as I do. 

    Turkey Oatmeal Veggie Balls
    Yields 6
    A quick main dish that freezes great! Steam up some veggies on the side and you're all set. This will feed a family of 4 or 5, but I usually make a double batch so I have extra to freeze. It takes almost the same amount of time to make, so why not?!
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    Prep Time
    10 min
    Cook Time
    35 min
    Total Time
    45 min
    Prep Time
    10 min
    Cook Time
    35 min
    Total Time
    45 min
    Ingredients
    1. 1 package ground turkey, or chicken (450g)
    2. 3/4 cup large flake oats
    3. 2 eggs
    4. 1 bell pepper, chopped finely
    5. 1 small onion, chopped finely
    6. 1 celery stalk, chopped finely
    7. 1 1/2 tablespoons garlic powder
    8. 1 tsp cumin
    9. 1 tsp oregano
    10. *optional spices - pinch of cayenne & red pepper flakes
    11. Salt & pepper, to taste
    12. 2 tsp olive oil
    Instructions
    1. Preheat the oven to 370 degrees.
    2. Line a baking sheet with foil or parchment paper (for easy clean up) and drizzle a small amount of oil on the bottom.
    3. Chop the vegetables into small pieces & mix all of the ingredients together in a large bowl.
    4. Form the mixture with your hands into 6 balls (approx. the size of a tennis ball).
    5. Place the turkey balls onto the baking sheet and drizzle them with a bit more oil.
    6. Bake in the oven for 35 minutes (or until cooked through at 165 degrees fahrenheit).
    Notes
    1. Optional - turn the turkey balls half way through. This isn't necessary, but will give it a nice crust on both sides.
    2. You can add other vegetables to this recipe that you have in the fridge. Carrots, mushrooms, zucchini...etc.
    3. If you have leftovers, I like to put them in a bowl with chicken broth in the fridge. This way they are super moist when you reheat them again.
    Adapted from Jamie Eason's Turkey Meatloaf Muffins
    Melanie Faris' Blog http://melaniefaris.com/


  2. I don’t feel like cookin’ kind of lunch

    February 9, 2014 by Melanie Faris

    Today was a clean the house, sit on the couch, don’t feel like cookin’ kind of day. I was rummaging through the fridge for something quick to eat for lunch when it hit me – there’s a little lazy lunch ingredient hiding in our cupboard. It’s probably hiding in yours too. It aint PB & J (although this is a great lazy lunch too), I’m talkin’ bout tuna! Who hasn’t enjoyed a good ol’ tuna sandwich smothered in mayonnaise & squeezed between two big buns?! Unfortunately, this way of eating tuna will probably give you some big buns too.

    I wasn’t planning on eating it the typical way with big globs of mayonnaise mixed in to cover up the fishy taste. I wasn’t about to eat it right out of the can either…I’m not a huge fan of eating canned tuna all the time, especially because of the mercury in it, but I definitely am not opposed to this easy source of protein every once in a while.

    Here’s my lazy lunch tuna wrap. Great for packing as a lunch or eating at home when you just don’t feel like cooking. We’ve all been there, you aren’t alone. Forget about loading it with unhealthy ingredients, instead, try it my healthy way!

     

    Packed Tuna Wrap

    The Healthy Way

     

    packed tuna wrap

    Recipe By: Melanie Faris

    Prep Time: 5 Minutes

    Ingredients

    1 Can of Tuna (Packed in Water), Drained and Rinsed

    1 Ezekiel Brand Sprouted Whole Grain Tortilla

    Mayonnaise Replacement

    1/4 Cup of 0% Plain Greek Yogurt +2 Tablespoons of Fresh Lemon Juice +

    Pinch of Sea Salt & Pepper

    Optional Toppings

    2 Teaspoons of Hot Sauce

    2 Teaspoons of Dijon Mustard

    1/2 Avocado, Sliced

    Sprouts (I used my own grown mung bean sprouts)

    Handful of Spinach

    Sliced Tomato

    Banana Peppers

    Method

    This is pretty self-explanatory. Follow the steps in the picture below. Step 6 is the best one! Although, the picture doesn’t explain how to do this part…

    tuna steps