12-15 peeled, deveined raw shrimp
1 head cauliflower
1/4 cup safflower or canola oil
1-2 Tbsp Twisted Gourmet Twisted Curry seasoning
Method: Preheat oven to 375 degrees
Cut washed cauliflower into bite sized pieces.
In a large bowl, toss florets with oil & Twisted Curry seasoning ‘til well coated.
Line a baking sheet with foil, brush with oil. Bake cauliflower in single layer on foiled sheet at 375 degrees for 35-45 minutes or until tender, golden in colour & crisped at the edges.
1 butternut squash
2 Tbsp butter
1 Tbsp maple syrup
Shhhh… you don’t have to tell anybody they’re healthy!
These delicious meatballs can stand up to their beefier cousins any day. Low in fat, high in protein (EXTRA high in protein), they’re a delicious staple you’ll make often. Try them in a meatball sub or in the perennial favourite, Spaghetti and Meatballs.
1 lb ground turkey (could substitute ground chicken)
1/4 cup quinoa (substitute with breadcrumbs, panko, crushed crackers… your choice)
1.5 Tablespoons The Twisted Gourmet Italian Blend seasoning.
2 tsp dried chives
2 Tablespoon liquid egg white or fresh egg white (can be omitted if desired)
1-2 Tablespoon safflower or other neutral oil.
Preheat oven to 375 degrees F.
Toast quinoa in a dry pan over medium high heat for 5 minutes or until golden and fragrant, stirring frequently. Grind in a coffee grinder, food processor or with a mortar & pestle. If you don’t have either, crush with the bottom of a heavy flat bottomed drinking glass.
Stir The Twisted Gourmet Italian blend seasoning and dried chives into crushed quinoa in medium sized bowl.
Add ground turkey and egg white. Using hands, combine all ingredients until well blended.
Form into 1 inch balls.
Heat oven proof pan over medium high heat, add oil. When oil is sizzle hot, add meatballs. Allow to cook a few minutes, turn once a good sear has been formed. Brown on all sides.
Place pan (uncovered) in the oven for 15 minutes or until meatballs are cooked through (no more pink).
Remove pan, allow to rest for a few minutes. Enjoy!