Spinach and Turkey Meatballs with Chunky Tomato Sauce

This recipe is inspired by one of my best friends Jenna. Jenna is my twin. We work out together, we cook together and most importantly, we eat together. Jenna is alway the one to show me a new work out routine or a new diet trend and she always keeps me motivated to work out harder and improve myself. I can always count on her for advice and the honest truth.

Whenever I want to make a meal, I always call Jenna to come over and eat with me and try my recipes. We typically like to work out together and then stuff our face with delicious home cooked meals (good/bad). She also loves to cook. A lot of the recipes that I make are inspired by her own recipes. It is so great to have a friend that accepts the passion that I have for food and actually "gets it". 

Last week I went over to Jenna's house to have dinner with her and her mom and she made the most amazing greek turkey burgers with homemade tzazki sauce and sweet potato fries (right up my alley). I couldn't keep my fork down because it was so delicious and flavorful. I kept on telling her that I was going to copy the recipe and blog about it. 

Tonight I had a family dinner with my roommates and decided that I was going to make a version of her turkey burgers. Instead of making burgers though, I made meatballs and changed the recipe to make it more of my style. The meatballs were so flavorful and moist and everyone cleared their plates (Always a good sign). It was a success! 

Here is how I did it:

Spinach and Turkey Meatballs with Chunky Tomato Sauce 

Spinach and Turkey Meatballs:
- 1 package of frozen spinach (defrosted)
- 1/2 large onion (grated)
- 1.5 pound lean ground turkey
- 1 cup panko bread crumbs
- 2 tbs almond milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano
- 1 tsp parsley
- 1/2 tsp chili flakes
- 4 tbs olive oil

Chunky Tomato Sauce:
- 1/2 cup chopped onion
- 1 tbs chopped garlic
- 1 1/2 cans of diced tomato
- 1 1/2 tbs tomato paste
-1/4 tsp chili flakes
- 1 tsp oregano
- 2 tbs almond milk
- 2 tbs olive oil
- 1/4 cup coarsely chopped black olives

Preheat oven to 350 degrees. In a bowl, combine defrosted spinach (drain the excess water out with a paper towel), grated onion, turkey, and the rest of the ingredients besides the olive oil. Once your ingredients are mixed, spoon the meatball mixture into 2 inch balls and place on a baking sheet.

When your meatballs are made, heat a large skillet up with 2 tbs of olive oil and sear half of your meatballs. Make sure you sear the meatballs on each side so you get color on each side. Use the rest of the olive oil to sear the other half of your meatballs.

Place your seared meatballs on a baking dish and bake for 10 minutes until the center is fully cooked. Let them rest while you make your sauce.

For the sauce, chop up onion and garlic and sauté in 2 tbs of olive oil. Add the diced tomato, tomato paste, chili flakes, salt, pepper and oregano. Cook for 5-7 minutes until your sauce has reduced a little. Take it off the heat and add almond milk and black olives.

Bring a large pot of water to a boil with salt and olive oil and cook whatever type of pasta you would like. I made whole wheat pasta but you can use regular angel hair pasta or gluten free pasta. If you don't want pasta, make spaghetti squash.

I garnished the dish with some parmesan cheese and fresh basil. I believe that it is important to make your dish as bright and colorful as possible. It makes the meal a little bit more special.

Here is a picture of Jenna and me at the Philadelphia Marathon Expo this past November. I ran the full and she ran the half (both our first times). This dish would have been the perfect meal to make the night before the race! CARBO LOAD! 

Anne 

Mussels with Fennel and White Wine with Garlic Rye Bread

I went on a field trip today.... to Whole Foods!!! I love Whole Foods so much, I feel like a kid in a candy store when I'm there. The food is gorgeous, the people are nice, and there is a hot food bar.. What more can you ask for? Today I went with a few of my friends and I literally spent two hours there (kind of excessive). While I was perusing the isles, I walked by the seafood market and was immediately drawn to the mussels.

I have a sick obsession with mussels. When I go to France to see my family, we have mussels at least one night of the week. They are the perfect meal for a summer night and you can make them in so many different ways. Plus, they are the easiest thing to make. Typically in France, we have mussels with french fries (moules frites). The french fries soak up the broth from the mussels and it is absolutely mouth watering.

I decided to make mussels with fennel and white wine because it is refreshing and light. I was pressured not to make French Fries because I was surrounded by all the Whole Foods health nuts so I purchased Rye bread to go along side the mussels.

This dish is perfect for any night of the week. If you want something light you can just have the mussels or if you want something heartier you can have it over pasta. It's up to you!

Here is how I did it:

Mussels with Fennel and White Wine

 with Garlic Rye Bread 

Ingredients:
-3 Pounds of Mussels
-3/4 cup white wine
-2 small fennel bulbs
- 1/2 onion
- 4 cloves of garlic
- 4 tbs olive oil
- 1/2 tsp chili flakes
- Salt and pepper
- 3 Pieces of rye bread
- 5 tbs chopped cilantro

Place a large pot on the stove. Add 3 1/2 tbs of olive oil. Chop onion and sauté in the olive oil. Chop up your garlic and add it to the onions. Season with salt and pepper and chili flakes. For the fennel, cut the bulb of the fennel in half and then slice thinly lengthwise. Add to the onions and cook until the fennel is tender.

For the mussels, make sure that you either buy the mussels already washed and de-bearded or you do it yourself. I bought mine already prepped and just made sure to rewash them when I got home and check for any open ones. Once they are washed, add them to the fennel and add your white wine. Cover your mussels and cook for around 3-5 minutes or until your mussels are open.

While your mussels are cooking, turn the oven on to broil. Place three pieces of rye bread on a baking dish, sprinkle with the remaining olive oil and salt. Broil for 2 minute until the bread is toasted. Cut a piece of garlic and rub it on your bread once you have taken it out of the oven.

When your mussels are open, sprinkle chopped cilantro and serve!

Anne 

Sweet Potato and Chickpea Patties with Tahini Slaw

One thing that confuses me about vegetarians is that they refuse to eat meat but will eat soy products that taste like beef, chicken and other meats. I am always so confused when I go to the grocery store and I see tofurky, vegan chicken, or seitan that resembles steak. I eat chicken, turkey and fish but typically don't eat any other meat because of taste preferences and for health purposes.

I stopped eating red meat in high school because I didn't like the taste anymore. Literally one day after swim practice my mom made me a steak and I physically couldn't bring myself to eat it.  Ever since then I stopped eating red meat and haven't missed it at all. This is why when I see vegetarian and vegan products that mock actual meat, it doesn't make sense to me why vegetarians and vegans would crave that taste.

Maybe it's just me but when I want to eat a veggie burger, I want actual vegetables in it and it should taste like vegetables. Not some fake beef tasting "veggie burger". I decided to make a veggie patty that is filling like a regular burger, but doesn't taste like a burger at all.

Here is how I did it:

Sweet Potato and Chickpea Patties with Tahini Slaw 

Sweet Potato and Chickpea Patties
- 1 medium sweet potato
- 1 tbs olive oil
- 1 medium onion finely chopped
- 1 tsp chopped garlic
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp chili flakes
- 1 can of chickpea (drained)
- 1/2 cup Panko bread crumbs
- 1/2 whole wheat flour plus 3 Tbs for dipping
- 1/4 cup egg white
- Salt and pepper

Tahini Slaw
- 1 1/2 cups cabbage
- 1/4 cup tahini paste
- 1 juice of a lemon
- 2 tbs chopped basil
- Salt and pepper

Preheat your oven to 350 degrees. Place your sweet potato, skin on in the oven and bake for 40 minutes. Let the sweet potato cool completely. Peel the skin off the sweet potato and set to the side.

Heat a skillet with olive oil. Sauté onions, garlic, cumin, paprika and chili flakes. Add salt and pepper to taste and set to the side.

In a blender or food processor, add sweet potato, chickpea and onion mixture. Pulse the mixture until slightly chunky but also smooth. Spoon the filling out into a bowl. Add Panko, whole wheat flour and egg white and mix until everything is incorporated. Place the mixture in the fridge and let it sit for 30 minutes. 

Spray a baking pan with non stick spay. Spoon out 1/2 cup of the sweet potato and chickpea mixture and form it into a patty. Dip the mixture in some whole wheat flour that you set aside to keep its form. Place the patties on a baking sheet and bake for 30-40 minutes at 350 degrees. Flip the patties half way through to get it crisp on both sides. 

For the slaw, mix cabbage with tahini paste, lemon juice, basil and salt and pepper. Let it set for 1-2 hours before serving. 

Once the patties are done and the slaw has set, put a patty on top of a bun or salad like I did and add the slaw on top. I sprinkled some toasted sesame seeds for some extra crunch and for presentation. 

These patties are great to serve as an alternative to your regular beef or turkey burger. If you don't like tahini you can always replace it with greek yogurt or if you prefer typical cole slaw, you can use mayonnaise (I can't stand mayo). I definitely recommend you add some type of slaw or salsa to pair with these patties to add an extra layer of flavor.

Enjoy!

Anne

Baked Coconut Shrimp with Mango Salsa

Since Cinco De Mayo is this weekend, I decided to make one of my favorite salsas. I love salsas because they are so simple to make and they are great to share. They are also super healthy for you which I love. I have been making this salsa for a couple of years now and it is definitely a crowd pleaser. As I mention a lot in my blog, I love the combination of sweet and salty. The mango pairs so perfectly in this dip because it adds the perfect texture and just enough sweetness. You can make this for dipping purposes or add it as a side to your main dish. I decided to make coconut shrimp to pair with this dish because mango and coconut go so well together. If you don't like shrimp, you can use chicken and if you are a vegetarian, you can make a killer coconut rice dish.

Here is how I did it:

Baked Coconut Shrimp with Mango Salsa

Baked Coconut Shrimp: 
- 1/2 unsweetened coconut flakes
- 1/3 cup panko bread crumbs
- 3 tbs whole wheat flour
- 2 egg whites
- 2 dashes of hot sauce
- 1 pound shrimp, peeled and deveined
- Salt and pepper

Mango Salsa: 
- 2 mangos peeled and diced
- 1 red pepper diced
- 1/2 cup diced red onion
- Juice of 1 lime
- 2 tbs cilantro
- 1 hot pepper (add more or less depending on how hot you want it)
- Salt and Pepper

Preheat your oven to 450 degrees. In a shallow bowl, combine coconut, panko and whole wheat flour. In a separate bowl, add the egg whites and hot sauce and beat until frothy. Season the shrimp with salt and pepper. Add the shrimp to the egg whites and then place in the coconut mixture. Once the shrimp are coated, place on a baking dish and bake for 8-10 minutes until shrimp or fully cooked and the coating is toasted.

For the salsa, dice the mango, red pepper and red onion into small pieces like you would see for regular salsa. Add the juice of 1 lime. Finely chop cilantro and hot pepper and add to the other ingredients. Season with salt and pepper.

The longer you let your salsa set, the more the flavors develop.

Anne

Truffle Edamame Raviolis

For the past year and a half I have been working for Stephen Starr events. The events that I work at range from standard company dinners at the Philadelphia Art Museum all the way to VIP wrap parties for popular films. I love my job so much and I am constantly experiencing new things and getting to know new people along the way. 

My favorite thing about my job however is that I am able to try all of the delicious food. It is a blessing and a curse all at the same time. I can never turn down good food so I always find myself trying everything when I am at work. Thank god I am on my feet for around 8-10 hours so I at least don't feel as guilty about eating everything in sight. 

My favorite dish out of all of the foods that I have tried at Starr Events is by far their truffle edamame dumplings. These dumplings come from one of their restaurants called Buddakan. I remember first trying these dumplings and I was so amazed by the taste and texture of them that I had to keep eating them. I never realized how well edamame and truffle paired together. It was truly something that I have never tasted before. 

I decided that tonight that I was going to make my own version of these dumplings but in ravioli form. The reason why I made mine in raviolis is because it is easier. If you prefer making dumplings/you know how to make dumplings, feel free to use the filling however you like. 

Here is how I did it:

Truffle Edamame Raviolis

Edamame Raviolis 
- 2 cups edamame
- 1/4 cup raw cashews
- 3/4 cup almond milk
- 1/4 cup truffle oil
- 2 tbs Earth Balance Natural Spread
- 1 tbs chopped garlic
- 1 tsp salt
- 1 package of Nasoya wonton wraps

Shallot infused broth 
- 1 shallot (Thinly chopped)
- 1/2 tbs sesame oil
- 1 tbs soy sauce
- 2 cups vegetable broth
- 3 tbs toasted sesame seeds

Soak cashews in warm water for 1-3 hours or place them in the microwave for 3 minutes to soften the nuts. Drain and set aside. In a food processor or blender, place edamame, cashews and the other four ingredients and blend until fully mixed. Leave some of the edamame semi chopped to add some texture.  Set aside.

Place half of the wonton wrappers on a flat surface. Dip your finger in warn water and smear it on the edge of the wrappers. Fill the wrappers with 1 tsp of filling and place another wrapper overtop and pinch the sides to seal it in. There should be some left over filling once you have finished the package. This is great to use as a dip for vegetables or you can freeze it and make more raviolis another time.

Bring a pot of water to boil with some oil and salt. Place the raviolis in the water, around five at a time. Take them out of the water after five minutes and place them on a plater. Repeat this step until all of your raviolis are done.

Place another pot on the stove. Lightly fry your shallots in the sesame oil. Pour in 2 cups of vegetable broth and add your soy sauce and rice wine vinegar. Boil for a few minutes and take it off the heat. Place another pan on the stove and lightly toast your sesame seeds. Make sure that you keep an eye on the sesame seeds because they can burn very quickly.

Once all of the raviolis are cooked, pour the sauce over them and sprinkle the sesame seeds.

You can make this dish as an appetizer or as a main dish. I served this along a protein packed asian turkey larb salad. It was the perfect amount of food and I have enough to take for leftovers tomorrow!

Anne

Shrimp Summer Rolls with Sweet and Spicy Soy Dipping Sauce

It's been a while since I last blogged. In the last few weeks I started my new internship at IKEA and have been adjusting to my new schedule. It's been pretty hectic but I love my job and I am learning so much. It's also been gorgeous out so I have been running more and more outside which makes me so happy. I love to go on Kelly Drive and run by the water. It is so calming and therapeutic. It also gives me some time to think and relax.

Unfortunately this week hasn't been as warm as the last few weeks. I had to put out my winter jacket this morning to go in to work. Not one of my favorite things to do. Even though it's been cooler, I still am craving foods that remind me of summer. I went to the grocery store yesterday and was so tempted to buy a huge watermelon but I refrained. I also can't wait until it's consistently warm out so I can walk around the city without a jacket and eat comfortably outside.

Tonight I wanted to make a dish that reminded me of summer but is also good for any time of the year. I decided to make Shrimp Summer Rolls. What I love about these rolls is that you can replace all of the ingredients to what you like. If shrimp isn't your favorite you can replace it with scallops, fish, chicken or turkey. You also can add your favorite fruits and vegetables. It's all up to you.

Here is how I did it:

Shrimp Summer Rolls with Sweet and Spicy Soy Dipping Sauce 

Shrimp Summer Rolls
- 12 shrimp (peeled, deveined and sliced in half)
 - 1/2 package of rice noodles
- 1 tbs rice wine vinegar
- 8 rice paper wrappers
- 2 cups shredded purple cabbage
- 1 avocado (sliced)
- 1/2 thinly slices yellow pepper
- 1/4 cup of cilantro

Sweet and Spicy Soy Dipping Sauce 
- 2 tbs soy sauce
- 1/2 cup red wine vinegar
- 1/4 cup blue agave syrup
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1/2 tsp sriracha

Bring two pots of water to a boil. In one pot, place the shrimp in the water and cook until they are light pink (3-5 minutes). Drain and place in the fridge to cool. In the other pot, once the water is boiling, take it off the heat and place the rice noodles in the hot water. Let the noodles sit for 5 minutes until the noodles are al dente. Drain the noodles and add 1 tbs of rice wine vinegar. Place in the fridge.

Make an assembly line with the shrimp, noodles, cabbage, sliced avocado, pepper and cilantro. Spread a clean damp paper towel on a work surface. Fill a large bowl with warm water. Finally, place plastic wrap overtop of a baking sheet.

When everything is prepared, immerse each rice paper wrapper in the warm water until the wrapper is flexible. Do this step one at a time. Place the flexible wrapper on the damp paper towel and add three slices of shrimp. Then place the cabbage, noodles, pepper, avocado and cilantro on top. Fold burrito-style and roll closed. Make sure that that filling is tightly packed. Place rolls on baking dish. Repeat with the other wrappers.

For the dipping sauce, place all of the ingredients in a blender and blend until the ingredients are mixed. Place in a a dipping bowl. If you want the sauce to have some extra heat, add more sriracha. 

This dish is great to have as a snack, a light lunch or as an appetizer. Make it for parties or small get togethers. 

Anne 

Cauliflower Pizza with Roasted Eggplant Purée

I have been on a major health kick for the past couple of weeks. I have always eaten very healthy but lately I have been really conscious of what I am eating. I noticed that I have had double the amount of energy ever since I changed a few things in my diet. It is unreal how what you eat really affects the way you feel. I also recently got a juicer for my birthday from my mom and I have been juicing non-stop. I love it!!! It is so easy to do and you literally can put any type of fruit or vegetable that you desire. I have been really into beets, carrots, celery and apples. If you are looking to get a little bit of energy without drinking caffeine, juices will do the trick.

Tonight I decided to try out a new recipe that is not only healthy, but also vegetarian. I made cauliflower pizza with roasted eggplant purée and roasted fennel. The final result was an absolute success. The cauliflower crust paired perfectly with the creamy eggplant purée and the fennel added that extra depth of flavor to the dish. This is a great dish for two, or if you had a killer workout beforehand, you can make it personally for yourself. (That is what I did).

Here is how I did it:

Ingredients:
- 1 head of cauliflower (cooked and finely diced)
- 3.5 ounces garlic and herb goat cheese at room temperature
- 1 egg beaten
- 2 tsp oregano
- 1 eggplant
- 1/2 fennel
- 3 tbs olive oil
- 5 kalamata olives
- 1 tsp chopped garlic
- 1/4 tsp hot pepper flakes
- salt and pepper

Preheat the oven to 400 degrees. Cut the top of the eggplant and cut in half, long ways. Place on a baking sheet and rub 2 tbs of olive oil, salt and pepper and a 1/2 tsp of oregano. Bake for 45 minutes until the eggplant is tender. Set aside to cool. (I roasted 2 eggplants to have extra spread for another dish later on). Once the eggplant is cooled, scoop out the inside, discard the skin and place the "meat" in a blender. Blend until completely smooth and add salt and pepper to taste.

Place a pot of salted water on the stove and bring to a boil. Take your cauliflower and cut into bite size pieces. Place the cauliflower in the boiling water and cook for 15-18 minutes until the cauliflower is tender. Drain and set aside. Once the cauliflower is cooled, dice into fine pieces. Place the chopped cauliflower in a bowl and mix in the goat cheese, beaten egg, salt and pepper and 1 tsp of oregano. Spread the "crust" on a baking sheet lined with parchment paper and form it in any shape you like. The "crust" should be about a 1/4 of an inch thick. 

Place the "crust" in the 400 degree oven and bake for 30 minutes. Crank up the oven to broil after and broil for 5-10 minutes until the "crust" is lightly brown. For the roasted fennel, cut half of a fennel into thin strips and place on a baking sheet and drizzle 1 tbs of olive oil, chopped garlic, and salt and pepper. Bake for 20 minutes.

To assemble your pizza, spread the eggplant purée like you would tomato sauce on a pizza. Then, evenly spread your roasted fennel overtop of the purée as well as your olives. Finally, sprinkle 1/2 tsp of oregano and 1/4 tsp of hot chili pepper. Place the pizza back in the oven and bake for 5 minutes.

Cut into 1/4 slices and serve. This pizza is meant to be eaten with a fork and a knife so don't try to pick it up with your hands. This pizza is a great alternative to your typical Italian style pizza. Make this on a Sunday evening when your in your PJ's and watching TV and sit back and enjoy yourself. You won't feel bad about eating this kind of pizza. 

Anne