nightshade free Archives - Holistically Engineered

Whole30-Day 17 and Pumpkin Chili with Roasted Turnip Fries

Karen Sorenson — Wed, 22 Aug 2012 09:30:00 +0000

I have now completed Day 17 of Whole30. For some reason I have really felt like making chili and stews lately. Yes, I realize it is extremely hot in the middle of the South Carolina summer, but I am ready for fall. Since I am staying away from nightshades right now, I needed to come up with a “Chili” that did not use any chili powder or tomatoes. It was certainly a fun adventure!

My meals for Day 17 were:

Breakfast: Chicken Sausage with “Apples”

Snack: No snack

Lunch: Leftover Pork Tenderloin with Mashed Roasted Cauliflower and Garlic

Snack: Cucumbers and Carrots (dressed with olive oil and vinegar)

Dinner: Pumpkin Chili over Turnip Fries (recipe below)

Snack: Olives

I used the following ingredients for Whole30 Pumpkin Chili:

2 lb ground beef

2 carrots, diced

2 ribs celery, diced

1 Tbsp turmeric

1 tsp cumin

2 tsp garlic powder

2 tsp cocoa powder

1/2 tsp ground coriander

1 tsp salt

1/2 tsp pepper

1 can (15 oz) pumpkin

1 1/2 cups chicken stock

In a medium to large pot over medium-high heat, brown the meat and the veggies until the meat is cooked through and the veggies are almost tender. Drain the excess fat. Add the spices and stir to combine. Add the pumpkin and the chicken stock and stir to combine. Cook for 3-5 minutes. Reduce the heat and simmer for 1-2 hours to allow the flavors to incorporate.

Served over Roasted Turnip Fries. Preheat oven to 400 F. Peel and cut 2 large turnips into French fry shapes. Place the turnips on a baking sheet (lined with parchment paper), drizzle with oil, and season with salt and pepper. Toss to coat and bake for 20-25 minutes or until the turnips are tender.

Net Carb Count*:

Whole30 Pumpkin Chili: 30 net carbs (for the entire chili recipe-makes about 4 cups)

Whole30 Roasted Turnip Fries: 17 net carbs (for the entire turnip recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: My finance made it clear that it wasn’t exactly chili, but that it was REALLY good. There is probably a better name, but it was definitely hardy like a chili and it satisfied my cravings.

Enjoy!

~Karen

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Whole30-Day 16 Dijon Pork Tenderloin and Mashed Roasted Cauliflower and Garlic

Karen Sorenson — Tue, 21 Aug 2012 09:30:00 +0000

I have now completed Day 16 of Whole30. Since I will be traveling this week and away from my beloved kitchen I decided to make a “fancy” meal for dinner. I think this would make a great holiday or Sunday dinner. This Dijon Pork Tenderloin and Mashed Roasted Cauliflower with Garlic was perfection.

My meals for Day 16 were:

Breakfast: Chicken Sausage with “Apples”

Snack: Cucumber and carrots (dressed with olive oil and vinegar)

Lunch: Tuna with a side salad (dressed with olive oil and vinegar)

Snack: No snack

Dinner: Dijon Pork Tenderloin with Mashed Roasted Cauliflower and Garlic (Recipe Below)

Snack: Olives

I used the following ingredients for Whole30 Dijon Pork Tenderloin:

2 lb pork tenderloin (I had two pieces)
2 tsp dried basil
2 tsp dried rosemary
2 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1-2 Tbsp Dijon mustard

Combine the basil, rosemary, and oregano and pulse in a spice grinder until a powder forms. Add the garlic powder and salt to the spice mixture. Preheat oven to 450 F.In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Spread the Dijon mustard over all sides of the pork tenderloin. Sprinkle the seasoning mixture evenly over all sides and rub the mixture into the pork tenderloin. Sear the tenderloin for 3 minutes per side (12 minutes total). Once seared, place the tenderloin in a baking dish and bake until cooked through (about 15-20 minutes).

Served with Mashed Roasted Cauliflower and Garlic
1 head of cauliflower (cut into florets)
1 head of garlic
1/2 cup chicken stock
Salt and pepper, to tastePreheat oven to 425 F. Spread the cauliflower on a baking sheet (lined with parchment paper). Drizzle with oil and season liberally with salt and pepper. Toss to combine and spread the cauliflower on the pan. To prepare the garlic, cut the top of the garlic to expose the cloves. Remove most of the outer layers of skin (leave at least one layer to hold the garlic cloves in place). Wrap the garlic in foil and drizzle with oil before closing the foil. Place the wrapped garlic on the pan with the cauliflower. Bake for 25-30 minutes or until the cauliflower is tender and the garlic has caramelized (the garlic may need longer to cook). Remove and allow to cool.Meanwhile, heat the chicken stock in a sauce pan over medium heat. Once the cauliflower and garlic have cooled, add the cauliflower to a food processor or blender. Squeeze the garlic cloves out of the skin and add it to the cauliflower. Process until the cauliflower and garlic is mostly smooth. Add the chicken stock a little at a time until the desired consistency is reached. Season with salt and pepper to taste.

Net Carb Count*:

Whole30 Pork Tenderloin: 5 net carbs (for the entire recipe)
Whole30 Mashed Roasted Cauliflower and Garlic: 24 net carbs (for the entire recipe–makes about 2 cups)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: The Pork Tenderloin had such a great flavor and it was really easy to prepare. I actually did not overcook it for once so it was really tender and juicy. I absolutely love roasted cauliflower and roasted garlic so it was prefect to combine them into an amazing side dish to accompany the pork tenderloin. I actually added one and a half heads of garlic (I made a double batch so I used 3 heads total) because I really like the garlic flavor.

Enjoy!

~Karen

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Whole30-Day 15 Prosciutto Wrapped Cucumber and Slow Cooker “Apples”

Karen Sorenson — Mon, 20 Aug 2012 09:30:00 +0000

I have now completed Day 15 of Whole30. Things are still going well and I love how I feel on this Whole30 Plan. I am a little nervous because I will be traveling for work later in the week and I really want to stay on plan. I will be taking some food with me (pouches of tuna and salmon) and I’ll pick up some veggies at the store once I get there. This will help me stay on track without being tempted by non-Whole30 food.

My meals for Day 15 were:

Breakfast: Chicken Sausage with Slow Cooker “Apples” (Recipe Below)

Snack: No snack

Lunch: Leftover Ribeye steak with Ranch Fries

Snack: Cucumbers and carrots (dressed with olive oil and vinegar)

Dinner: Salmon with Prosciutto Wrapped Cucumber (Served as a Whole30 appetizer for a party)

Snack: No snack

Time for a new week and a new meal plan!

Day 15:
Breakfast	Chicken Sausage with Slow Cooker “Apples” (Recipe Below)
Dinner	Salmon with Prosciutto Wrapped Cucumber
Day 16:
Dinner	Roasted Pork Tenderloin with Mashed Roasted Cauliflower and Garlic
Day 17:
Dinner	Pumpkin Chili over Turnip Fries
Day 18:
Dinner	TBD-Traveling
Day 19:
Dinner	TBD-Traveling
Day 20:
Dinner	TBD-Traveling
Day 21:
Dinner	Dijon Chicken Thighs with Roasted Carrots and Zucchini

I used the following ingredients for Whole30 Slower Cooker “Apples”:

3 medium zucchini, peeled and diced
2 tsp cinnamon
1 tsp nutmeg
Juice of half a lemon
1/8 tsp saltCombined ingredients in a slow cooker (I used a 4-qt. slow cooker. The recipe can be doubled for a larger slow cooker) and cook for 2-2.5 hours on HIGH.

Net Carb Count*:

Whole30 Slow Cooker “Apples”: 17 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I am not eating fruit right now because I do not want to use it as a replacement for sugar because my cravings may return. I will eventually add fruit back into my diet, but until then I wanted a great replacement. Zucchini is the perfect replacement because it is a blank canvas for flavors. Since I am completing the Whole30 Program I left out sweetener, but I would recommend adding some sweetener and a little vanilla for a more apple like taste. Apples can also be used if you can eat apples on your current meal plan. For the Chicken Sausage I used the seasonings from my Homemade Sausage (minus the cayenne for nightshade free) and added it to ground chicken. I formed the chicken into patties and cooked them in a skillet. I took the Prosciutto Wrapped Cucumber as a Whole30 appetizer for a party. Just make sure to peel and remove the seeds before wrapping half a slice of prosciutto (Check the label for no added ingredients. I used Applegate Farms) around each slice of cucumber.

Enjoy!

~Karen

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Whole30-Day 14 and Ranch Fries

Karen Sorenson — Fri, 17 Aug 2012 09:30:00 +0000

I have now completed Day 14 of Whole30. The water I was retaining seems to be going away so it must have been something I ate. I’m still trying to figure out what exactly is causing the bloat. It can be so frustrating sometimes doing an elimination diet, but in the end I know it will be great to know what my body can and cannot tolerate. Also, I have lost another 3 lbs this week so progress is still being made.

My meals for Day 14 were:

Breakfast: Turkey Pesto Meatballs with sautéed spinach

Snack: Olives and cucumbers

Lunch: Leftover Ranch Chicken Skewers with sautéed mushrooms and a side salad

Snack: Olives and cucumbers

Dinner: Ribeye steak with Ranch Fries (recipe below)

Snack: Olives

I used the following ingredients for Whole30 Ranch Fries:

2 lb radishes, trimmed and halved or quartered

2 Tbsp dry Ranch seasoning (I left out the cayenne for nightshade free)

Preheat oven to 400 F. Place the prepared radishes on a baking sheet lined with parchment paper. Drizzle the radishes with 1-2 Tbsp of olive oil and sprinkle the seasoning over the radishes. Toss to combine and make sure all of the radishes are covered with seasoning. Bake for 20-25 minutes or until the radishes are cooked though.

Net Carb Count*:

Whole30 Ranch Fries: 21 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This was the perfect addition to my steak! Any dry ranch seasoning will work with this recipe so feel free to use your favorite. My fiancé topped his fries with bacon bits and cheese since he is not following the Whole30.

Enjoy!

~Karen

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Whole30-Day 13 and Ranch Chicken Skewers

Karen Sorenson — Thu, 16 Aug 2012 09:30:00 +0000

I have now completed Day 13 of Whole30. I am retaining some weight today and I’m not exactly sure what it is from. It could be the shrimp or it could be the sauerkraut I’ve been adding to my salads. If it is the sauerkraut then I could have a problem with FODMAPs. I really hope I don’t because I LOVE garlic and I use it in practically EVERYTHING I cook.

My meals for Day 13 were:

Breakfast: Turkey Pesto Meatballs with sautéed spinach

Snack: Olives and cucumbers

Lunch: Leftover Pesto Shrimp with steamed broccoli

Snack: Olives and cucumbers

Dinner: Ranch Chicken Skewers (recipe below) with sautéed mushrooms

Snack: Olives

I used the following ingredients for Whole30 Ranch Chicken Skewers:

1 lb boneless, skinless chicken breast (cut into 1″ pieces)

2 Tbsp dry Ranch seasoning (I left out the cayenne for nightshade free)

2 Tbsp olive oil

1 cup chicken stock

For the marinade, mix the olive oil and ranch seasoning. Add the chicken and the marinade, to a plastic storage bag and make sure the chicken is completely covered in the marinade. Marinate the chicken for at least 4 hours or up to 12 hours.

In a large skillet or grill pan, heat 1-2 Tbsp of oil over medium-high heat. Sear the chicken for 3-4 minutes on all sides. Reduce heat to medium, add 1/2 cup chicken stock cover the pan (foil makes a good cover) and cook until the chicken is cooked through. Remove the chicken and keep warm. Add the remaining stock and allow to cook for about 5 minutes or until the pan gravy has reduced. Serve the pan gravy over the chicken.

Served with sautéed mushrooms and a side salad.

Net Carb Count*:

Whole30 Ranch Chicken Skewers: 4 net carbs (for the entire chicken recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: The chicken was so moist and flavorful. Any ranch seasoning would work in this recipe, so feel free to use your favorite. If you are a grill master then these skewers would be great cooked though on the grill. If you use wooden skewers make sure you soak them for 30 mins. to 1 hour before you put them on the grill so they do not burn.

Enjoy!

~Karen

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Whole30-Day 12 and Pesto Shrimp

Karen Sorenson — Wed, 15 Aug 2012 09:30:00 +0000

I have now completed Day 12 of Whole30. I had a dream that I made cookies using almond flour and almond butter. In my dream, I woke up all congested and I was convinced that it was because of the sweetener. I couldn’t possibly be allergic to almonds! *Gasp* Luckily I haven’t tested whether or not I’m allergic to almonds. I will try adding nuts back into my diet in a few weeks. I just thought it was funny that I was dreaming about almonds because I have really been craving them lately.

My meals for Day 12 were:

Breakfast: Turkey Pesto Meatballs with sautéed spinach

Snack: Olives and cucumbers

Lunch: Leftover Spiced Chicken Thighs with sautéed zucchini and yellow squash

Snack: Olives and cucumbers

Dinner: Pesto Shrimp (recipe below) with steamed broccoli

Snack: Olives

I used the following ingredients for Whole30 Pesto Shrimp:

1 lb large shrimp

2 Tbsp prepared Pesto

In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Season the shrimp with salt and pepper and then sear the shrimp for 2-3 minutes or until they start to turn pink. Add the pesto and heat through (1-2 minutes).

Served with steamed broccoli

Net Carb Count*:

Whole30 Pesto Shrimp: 2 net carbs (for the entire shrimp recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This was an easy weeknight meal to whip up. Any prepared pesto will work in this dish. I used some leftover pesto from the Turkey Pesto Meatballs I made, but store bought would work too. Be sure to check the ingredients to make sure there is no added preservatives or unnecessary ingredients (and no cheese if you are doing the Whole30).

Enjoy!

~Karen

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Whole30-Day 11 and Spiced Chicken Thighs

Karen Sorenson — Tue, 14 Aug 2012 09:30:00 +0000

I have now completed Day 11 of Whole30. I was slightly hungrier today and it seems like I cannot seem to go more than 5 hours without eating. I also get tired around 3 or 4 PM (just in time for me to workout). Usually working out helps me feel energized so I push through the workout even though I’m a little tired.

My meals for Day 11 were:
Breakfast: Turkey Pesto Meatballs with sautéed spinach
Snack: Olives and cucumbers
Lunch: Leftover Pork, Broccoli, and Carrot Skillet
Snack: Olives and cucumbers
Dinner: Spiced Chicken Thighs (recipe below) with sautéed zucchini and yellow squash
Snack: Olives

I used the following ingredients for Whole30 Spiced Chicken Thighs:

5 Chicken Thighs (boneless and skinless)
2 tsp garlic powder
2 tsp mustard powder
2 tsp onion powder
1/4-1/2 tsp salt
1/2 tsp black pepper

1 cup chicken stock

Mix the spices together and seasoning both sides of the chicken liberally with the seasoning (rub the spices into the chicken and make sure there is even coverage).In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Sear the chicken thighs for 5-8 minutes on each side. Add 1/2 cup of chicken stock, reduce the heat to medium, cover and cook until chicken is cooked through. Once cooked through remove the chicken from the pan and keep warm. Add the remaining stock and cook until the pan gravy has reduced slightly. Serve the pan gravy over the chicken.

Served with sautéed zucchini and yellow squashNet Carb Count*:

Whole30 Spiced Chicken Thighs: 11 net carbs (for the entire chicken recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: After I loved the crust on the Spiced Tilapia, I decided to do a similar spice mixture on chicken. Again a lovely crust was formed, but because I added the stock to cook the chicken through it wasn’t quite as crispy. Although it wasn’t crunchy it still tasted like it was breaded chicken and it reminded me of a chicken dish my mother used to make when I was a kid. The pan gravy adds extra flavor to the chicken.

Enjoy!

~Karen

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Whole30-Days 9 and 10 and Rosemary and Thyme Chicken Thighs

Karen Sorenson — Mon, 13 Aug 2012 09:30:00 +0000

I have completed Days 9 and 10 of the Whole30. Overall I’m still feeling really great. My hunger is in control though sometimes I’m still afraid that the hunger pangs are going to return and it makes me a little anxious. I haven’t noticed any itchiness either, but I’m not entirely sure that it is because of the nightshades. I guess I will find out once I add them back into my diet.

My meals for Day 9 were:
Breakfast: Turkey Pesto Meatballs and leftover broccoli and cauliflower
Lunch: Salad of spinach and tuna dressed with olive oil and vinegar
Snack: Olives and cucumbers
Dinner: Rosemary and Thyme Chicken Thighs (recipe below) with roasted zucchini
Snack: Olives

My meals for Day 10 were:
Breakfast: Turkey Pesto Meatballs and spinach
Lunch: Leftover Rosemary and Thyme Chicken Thighs (recipe below) with roasted zucchini
Snack: Olives and cucumbers
Dinner: Pork, Broccoli, and Carrot Skillet with a side salad
Snack: Olives

I used the following ingredients for Whole30 Rosemary and Thyme Chicken Thighs (adapted from Eat the Cookie):

7 Chicken Thighs (boneless and skinless)
2 sprigs rosemary
5 sprigs thyme
3 garlic cloves, minced
1 1/2 cups chicken stock

In a large skillet, heat 1-2 Tbsp of oil (I used olive oil) over medium-high heat.

Chop the rosemary and thyme leaves, add it to the garlic, and set aside for later use.

Season the chicken thighs with salt and pepper and then sear the chicken for 5-8 minutes on each side. Then add 1 cup of the chicken stock to deglaze the pan. Reduce the heat slightly, cover the pan and allow the liquid to reduce by half. Add the rosemary, thyme, and garlic and cook for another 1-2 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside (keep warm). Add the the remaining chicken stock and cook until the pan gravy has reduced (about 5 minutes).

Served with roasted zucchini

Net Carb Count*:

Whole30 Rosemary and Thyme Chicken Thighs: 4 net carbs (for the entire chicken recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I absolutely loved the Rosemary and Thyme Chicken Thighs. The pan gravy had so much flavor and helped keep the chicken moist. It was nice to be able to finish the chicken on the stove and not have to use the oven. The homemade chicken stock makes the perfect pan gravy. My Day 10 dinner was just average and I didn’t even take a picture. I just threw some slices of boneless pork chops, broccoli, and shredded carrot and stir fried it with some spices and chicken stock. I didn’t have any coconut aminos on hand (I can’t have soy sauce on the Whole30) so it was a good dinner, but nothing special. I’ll definitely have to rework this recipe once I pick up some coconut aminos. Enjoy!

~Karen

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Whole30-Day 8 and Spinach and Mushroom Chicken Roulade

Karen Sorenson — Fri, 10 Aug 2012 09:30:00 +0000

I have now completed Day 8 of Whole30. When I woke up this morning I wasn’t very hungry. I eventually made myself some breakfast, but I could only finish half. I ended up saving the rest for lunch. It is so nice not having to fight hunger pangs all day and I’m so happy Whole30 has helped with that. I am craving tomatoes, but I think it is best to give it time without nightshades.

My meals for Day 8 were:
Breakfast: Leftover Garlic Peppercorn Chicken Thighs with sautéed zucchini and yellow squash
Snack: No snack
Lunch: Leftover Garlic Peppercorn Chicken Thighs with sautéed zucchini and yellow squash
Snack: Olives and cucumbers
Dinner: Spinach and Mushroom Chicken Roulade (recipe below) with Broccoli and Peso Cauliflower
Snack: No snack

I used the following ingredients for Whole30 Spinach and Mushroom Chicken Roulade:

4 Chicken Breasts (boneless and skinless)
3 oz spinach, chopped
1/2 lb mushroom, chopped
Seasonings to taste (I used salt, pepper, and garlic powder)

Heat oven to 350 F.Over medium-high heat, sauté the spinach and mushrooms until cooked through (season to taste) and set aside to cool. If necessary, cut off the chicken tender piece of each chicken breast (these pieces can be used for another recipe). Cut the chicken in half along the length of the chicken breast, but not all the way through (like a book). Pound the chicken to 1/2″ thickness. Season both sides of the chicken breast with salt, pepper, and garlic powder. Add 2 Tbsp of the spinach/mushroom mixture to the chicken. Starting from the thinnest end, roll the chicken to the other end of the chicken breast to seal the filling. Secure with toothpicks or kitchen twine. Repeat for the remaining chicken breasts.

Sear the chicken breast for 2-3 minutes on each side (optional) and place the chicken in a baking dish. Bake for 15-25 minutes or until cooked through. Slice the chicken and remove any toothpicks or twine.

Extra spinach and mushrooms can be served on top of the chicken once cooked.

Served with broccoli and Pesto Roasted Cauliflower (One head of roasted cauliflower tossed with 2 Tbsp of Pesto)

Net Carb Count*:

Whole30 Spinach and Mushroom Chicken Roulades: 7 net carbs (for the entire chicken recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This makes plain chicken look a little more fancy. You can experiment with different fillings. I added cheese to my fiance’s chicken since he isn’t following the Whole30. Enjoy!

~Karen

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Whole30-Day 7 and Turkey Pesto Meatballs

Karen Sorenson — Thu, 09 Aug 2012 09:30:00 +0000

I have now completed Day 7 of Whole30. I tried cutting back on snacks today and it feels like I should be snacking especially when I’m sitting at my desk at work. I need to find something to replace the snacking and so far I’ve been drinking water instead. I went out to dinner on Day 7 to celebrate my birthday that was last week. It is the one planned time I am going out to dinner during the 30 days so I can better control how my food is prepared. Also, I am down 5 lbs this week which is great because for a while I was gaining weight no matter what I did.

My meals for Day 7 were:
Breakfast: Homemade Breakfast Sausage and sautéed zucchini
Snack: No snack
Lunch: Leftover Italian Chicken with sautéed zucchini noodles and mushrooms
Snack: Olives and cucumbers
Dinner: Steakhouse to celebrate my birthday. I had a Ribeye with broccolini and sautéed spinach.
Snack: No snack

Time for a new week and a new meal plan!

Day 8:
Breakfast	Turkey Pesto Meatballs (Recipe Below) and Sautéed Spinach
Dinner	Spinach and Mushroom Chicken Roulade with Steamed Broccoli and Pesto Roasted Cauliflower
Day 9:
Dinner	Rosemary and Thyme Chicken Thighs with Roasted Zucchini
Day 10:
Dinner	Pork, Broccoli, and Carrot Skillet with a side salad
Day 11:
Dinner	Spiced Chicken Thighs with Roasted Zucchini and Yellow Squash
Day 12:
Dinner	Pesto Shrimp with Broccoli
Day 13:
Dinner	Ranch Chicken Skewers with Sautéed Mushroom and a side salad
Day 14:
Dinner	Steak with Ranch “Fries”

I used the following ingredients for Whole30 Turkey Pesto Meatballs:

2 lb ground turkey (85% lean)

2-3 Tbsp prepared Pesto (recipe below)

Heat oven to 350 F.Mix the pesto into the ground turkey. Form into balls using a mini scooper and place in a baking dish. Bake for 15-20 minutes or until cooked through.Served with sautéed spinach.Spinach Pesto:
1 oz fresh baby spinach
1/2 oz fresh basil
3 sprigs fresh rosemary (the leaves from about 3 sprigs of rosemary)
1 tsp dried oregano
1/2 Tbsp apple cider vinegar
3 garlic cloves, minced
1/2 tsp salt and pepper
2-4 Tbsp olive oil

Net Carb Count*:

Whole30 Turkey Pesto Meatballs: 2 net carbs (for the entire recipe-I made 49 mini meatballs)
Whole30 Spinach Pesto: 5 net carbs (for the entire recipe–makes about 1/2 cup)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I’m definitely in the mood for Pesto this week. I had a lot of plans for tomato based dinners, but since I gave up nightshades the tomatoes were out. I remembered I had a recipe for Pesto that doesn’t contain nuts so I modified it a little and added it to ground turkey for an easy make ahead breakfast. There is just a light hint of Pesto in these meatballs, but if you are making them for dinner either add more Pesto to the turkey or toss the cooked meatballs in 1-2 Tbsp of Pesto. Enjoy!~Karen

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