RECIPES
Zucchini Muffins
Whip up a batch of these on the weekend and freeze half in individual bags for a healthy alternative to your morning pastry.
Makes 12 muffins
INGREDIENTS:
- Coconut oil cooking spray
- 1 cup walnuts or pecans
- 2 cups blanched almond flour
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1¼ teaspoons baking soda
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 2 large or 3 medium zucchini, grated
- 4 large eggs
- ⅓ cup applesauce
- ¼ cup extra-virgin coconut oil, melted
DIRECTIONS:
- Preheat the oven to 350°F. Grease a twelve-cup muffin pan with coconut oil cooking spray.
- Grind the walnuts or pecans in a food processor until coarse. Combine the ground nuts, almond flour, spices, baking soda, and salt in a small bowl.
- Meanwhile, mix the vanilla, grated zucchini, eggs, applesauce, and coconut oil together in a large bowl. Add the dry ingredients to the wet ingredients and stir well to combine.
- Divide the mixture equally among the prepared muffin cups and bake for 30 minutes. You’ll know they’re done when a knife or toothpick inserted into the center of a muffin comes out clean. They can be stored in the fridge for up to 5 days.
Recipe excerpted from “Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease” by Kristin Kirkpatrick, MS, RD, LD, with Ibrahim Hanouneh, M.D. Copyright © 2017. Now available in paperback from Da Capo Lifelong Books, an imprint of Perseus Books LLC, a subsidiary of Hachette Book Group Inc.
Chia Turkey Meatballs
Whip up these protein- and nutrient-rich meatballs and serve over grain-free pasta with marinara sauce. Add a mixed green salad and you’ve got an easy, filling, classic meal.
Serves 4
INGREDIENTS:
- ¼ cup black chia seeds
- ½ cup chicken stock
- 1 pound ground turkey breast (all white meat)
- ¾ cup whole wheat panko
- ½ cup chopped red onions
- ¼ cup grated Parmesan cheese
- 3 tablespoons basil-infused extra-virgin olive oil
- ½ teaspoon dried oregano
- 1½ teaspoons garlic salt
- 1 medium-size shallot, chopped
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Combine the chia seeds and chicken stock in a large bowl; set aside and allow the chia seeds to swell for 15 minutes.
- Meanwhile, combine the remaining ingredients in a large bowl and mix well, using your hands. Scoop or roll the meat mixture into meatballs about 1 inch in diameter.
- Place the meatballs in a shallow baking pan and bake for 20 minutes, or until thoroughly cooked in the middle.
- Remove from the oven and serve immediately.
Recipe excerpted from “Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease” by Kristin Kirkpatrick, MS, RD, LD, with Ibrahim Hanouneh, M.D. Copyright © 2017. Now available in paperback from Da Capo Lifelong Books, an imprint of Perseus Books LLC, a subsidiary of Hachette Book Group Inc.
Morning Fuel Smoothie
For those allergic or sensitive to nuts—or if you just want to try something new—here’s a great smoothie recipe for a morning boost. Sunflower seed butter is high in healthy fats, thyroid-supportive selenium and trace minerals like magnesium.
INGREDIENTS:
- 1 Cleanse Shake packet
- 8 ounces unsweetened coconut milk
- 1 large handful of baby spinach
- 1 tablespoon unsweetened sunflower seed butter
- ½ cup organic frozen blueberries
INSTRUCTIONS:
- Blend!
Recipe by Jackie Damboragian for Dr. Frank Lipman’s Be Well website
Photo credit: Mariela Naplatanova, Stocksy; Vera_Petrunina, Thinkstock; KristinaJovanovic, Thinkstock; Trexdigital, Thinkstock; sveta_zarzamora, Thinkstock; Foxys_forest_manufacture, Thinkstock