Vegan Meals



Thursday calls for some GREEK TURKEY MEATBALLS with CREAMY LEMON TAHINI DRIZZLE and CREAMY DILL HUMMUS DIP! If you caught my stories the past two nights, this was dinner and it did not disappoint…it was DILL-ICIOUS! Added cauliflower rice instead of breadcrumbs here and it was delicious! First time trying that, typically I use mushrooms but it it’s nice to have an alternative. Started my day today with my girl @nutritionrewired getting our spin ? on and having a little Whole Foods date. I’ve been a little distracted this week. Working on a pretty big project and I am feeling a little wiped out, but I’m excited for what is to come. Also, we are going to see my parents and my dogs next week in South Carolina so definitely looking forward to that ? How is everyone’s week going? •

Deets: Preheat oven to 400. 1 pound turkey, 1 cup frozen cauliflower rice, 3/4 cup minced red onion, 1/4 cup dill, 1/2 cup feta (I used goat feta), 1 egg, 1 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper. Combine all ingredients in a medium bowl, and with clean hands mix together well, incorporating all ingredients. Roll into 1.5 inch balls and place 1 inch apart on a baking sheet. (I like with parchment paper or silicone mat for easy clean up). Brush the tops with olive oil. Bake for about 20 minutes. TAHINI DRIZZLE: mix 2 tablespoons tahini with 1 tablespoon lemon juice, 1 tablespoon coconut aminos and water to thin. Whisk together briskly until smooth. CREAMY HUMMUS DILL DIP: mix some hummus with equal parts unsweetened plain Greek yogurt (or dairy free) and some chopped dill. Served with some air fried Japanese sweet potatoes and salad with lemon and olive oil. •

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