Ginger Soy Turkey Stuffed Peppers Over Zoodles with a Rice Wine Vinaigrette

I had ground turkey sitting in my fridge that I needed to use, but I didn't want to do the standard tacos. I feel like this happens to me more often than it should. I'll buy it thinking oh this will be easy, and then I don't want tacos.

So it was brainstorming time, and stuffed peppers popped into my mind. But, like I said, I just wasn't in the mood for Mexican. So why not go more of an Asian route? My Sriracha Ginger Turkey Meatballs are one of my favorite recipes, so I knew that I could definitely come up with something delicious. And what better way to pair it than with a fresh, raw zucchini salad.

Here's What You'll Need:

-3 bell peppers, cut in half and seeded
-1 lb lean ground turkey
-2 green onions, chopped
-1/4 cup Tamari (or low sodium soy sauce)
-2 tbsp sriracha (if you don't like the heat just use one)
-1 tsp ginger, shaved
-2 cloves garlic, minced
-2 zucchinis, spiralized
-1 tsp olive oil

For the dressing:

-3 tbsp rice wine vinegar
-2 tbsp Tamari (or low sodium soy sauce)
-1 tbsp olive oil
-1/2 tsp sesame oil
-1 tsp spicy brown mustard
-1 1/2 tsp hoisin sauce
-1/4 tsp pure cane sugar

Instructions:

1) Preheat your oven to 400 degrees.
2) Heat up the tsp olive oil in a large pan on the stove top, and add in the garlic. Cook for about a minute.
3) Add in the ground turkey and cook fully until it is no longer pink.
4) Add in the scallions, soy sauce, sriracha, and ginger, and continue to cook for another minute or so.
5) Place the bell pepper halves on a baking sheet, and fill each with the turkey mixture, using it all.
6) Pop the peppers into the oven, and cook for 30 minutes.
7) Mix together the dressing ingredients, and toss the zoodles in it. Split the zoodles between 3 plates, and top each with 2 bell pepper halves.
8) Enjoy!

You can easily use this dressing on any salad. I used on spiralized cucumber with some raw bell pepper and shrimp. I also want to try the peppers using lentils or faux meat, so let me know if you give it a try! I'd love to hear what you think in the comments below!

Greek Pasta Salad with Teff Penne

I feel like I always start out posts by saying so and so is one of my favorite foods. Maybe I have a million favorite foods. I don't know. But Greek salads literally are one of my favorite foods. I think I told this story in a previous Greek salad related post, but I will go to this one specific diner by me just for the Greek salad. They are just SO good and so refreshing. 

I had the pleasure of trying Gabriella's Kitchen Skinnypasta this week. I started out by trying their super food teff penne, and for some reason a Greek salad pasta salad just felt right. So I did it, and it was BOMB. I had it for lunch, but it could also be a great side, especially for the (hopefully soon) upcoming spring and summer picnics and parties. 

Here's What You'll Need:

-One 7 oz package of Gabriella's Kitchen Skinnypasta Superfood Teff Penne
-1 large tomato, chopped
-1 cucumber, cubed
-1/4 cup pitted kalamata olives
-1/4 cup feta cheese
-1/4 cup garbanzo beans
-1/8 cup red onion, chopped
-2 tbsp olive oil
-2 tbsp red wine vinegar
-1 tsp lemon juice
-1/2 tsp oregano 

Instructions:

1) Cook the pasta according to directions - about 90 seconds to 2 minutes in boiling water.
2) Strain the pasta, and run cold water over it. 
3) Make the dressing by mix together the oil, vinegar, lemon juice, and oregano.
4) Mix the remaining ingredients together in a bowl with the pasta.
5) Top everything with the dressing.
6) Split between two bowls, and enjoy!

Let me know what you think in the comments below and what occasion(s) you used it for!

Also, a nice benefit for my readers is that you can use the code allroadsleadtohealthy to get 25% off your order over on Gabriella's Kitchen's website! The code is only valid for the first 50 people to use it, so don't wait around if you're interested in trying it. They have a number of different kinds of pasta - gluten free, vegetarian, vegan, high in protein, super food, etc. All are super delicious and easy to make!

Spicy Shrimp Fajita Salad

I am probably one of the biggest fajita fans you'll ever meet. If I go to a Mexican restaurant or make my own Mexican food, 9 times out of 10 I'm going with fajitas. They just have such a delicious flavor, and I like that you make them yourself. You can easily skip on or add whatever you like to them. Not feeling the tortilla, just eat the meat and veggies. Not feeling cheese, don't throw it on there. You can make them as healthy (or not) as you'd like.

 Recently I really haven't been in the mood for a salad. Maybe it's the cold weather? Who knows. But I was suddenly really craving one, so I obviously had to hop on the train before it left. I figured why not throw some fajitas on top. Super easy, super delicious, and I get my salad fix.

Here's What You'll Need:

-3 cups of baby kale (or green of your choice)
-1 bell pepper, sliced
-1/2 medium onion, chopped
-6 oz shrimp, cooked
-1/2 avocado, sliced
-1/2 medium tomato, diced
-4 tbsp salsa
-2 cloves garlic, minced
-2 tsp chili powder
-1/2 tsp cumin
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/4 tsp paprika
-1/2 tsp dried oregano
-1 tbsp olive oil

Instructions:

1) Heat up the olive oil in a pan over medium high heat, add in the garlic, and cook for about a minute.
2) Add in the bell pepper and onion, and let them cook down for about 3-5 minutes.
3) Add in all of the seasonings and the shrimp, and continue to cook for another 2-3 minutes.
4) Split the kale between two bowls, top each bowl with the fajita mixture, half of the avocado, half of the tomato, and half of the salsa.
5) Enjoy!

Let me know what you think in the comments below!

Garlic Chili Potato Noodles with Collard Greens and BBQ Shrimp

I was literally in the middle of a spin class when I started craving some comfort food. I mean like southern BBQ, potatoes, you name it. So (still in spin class) I started coming up with ideas in my head.

Spiralized sweet potato is always one of my favorites, but spiralized potato is creeping up there. It really goes well with everything. I know it isn't necessarily as healthy, but toss in some other veggies, a light protein, and you have yourself a meal!

Here's What You'll Need:

-1 tbsp ghee
-1 potato, peeled and spiralized
-1 clove garlic, minced
-1/2 tsp chili powder
-6 oz cooked shrimp
-1/4 cup BBQ sauce
-4 collard green leaves, chopped
-1/4 cup (heirloom) tomato, chopped
-salt and pepper to taste

Instructions:

1) Heat up the ghee in a large skillet at medium high heat, and add in the garlic. Cook for about a minute.
2) Add in the spiralized potato and cook for about 3-5 minutes alone.
3) Add in the chili powder, mixing it around to cover the potato noodles.
4) Add in the collard greens, and continue to cook for about 3-5 minutes.
5) In the meantime, preheat your oven to 350 degrees. Toss the shrimp in the BBQ sauce, and throw them in the oven for about 3-5 minutes. The shrimp is already cooked, so you just want the BBQ sauce to coat the shrimp and to warm them up.
6) Add the heirloom tomato, salt, and pepper to the potato noodles. Cook for another minute or two, and remove the pan from heat.
7) Split the potato noodles between two bowls, top each with half of the shrimp, and add additional BBQ sauce as desired. 

 Let me know if you give it a try and what you think in the comments below! It really was the perfect way to satisfy that comfort food craving.

Honey Sriracha Salmon Over Spiralized Broccoli Stems and Bell Pepper

So I have about a billion thoughts I want to get across in the post, and they're all a little jumbled in my head so bare with me. 

I'm a HUGE fan of spiralizing! And over the past year or so, I've come to realize how many different, amazing things you can spiralize. Two of these perhaps not-so-predictable things are bell peppers and broccoli stems. I've touched on broccoli stems with a couple other recipes and I think bell peppers once before, but I want to do a quick recap of how to spiralize each.

Broccoli stems are easy. Cut them off and shave off the side nub parts with a knife. The idea is to get the stem as cylindrical as possible, but don't go too crazy. It will be fine, trust me. Just try to get anything that's jutting out a ton off the sides. Cut the ends so they're flat, and spiralize as if it's a zucchini. 

Bell peppers seem complicated, but they really aren't. Cut off the top of the bell pepper, maybe about a centimeter below the stem, and remove the seeds from the inside. Have the open top part facing the blade when you spiralize, and the bottom of the pepper will attach the spiky end. Spiralize as you would any other vegetable. I've found that peppers tend to have a lot of juice, so just be aware you may want some paper towels nearby.

Okay, so now that we've covered how to spiralize them, I'm going to briefly touch on spiralizers. Every time I post a spiralized recipe, I get a lot of questions about which spiralizer I suggest. My major suggestion is to invest in a good one. I wouldn't settle for a small hand one, honestly, because you really won't use it that much because you just can't use it on as many things. My suggestion would be the Inspiralizer. It's comparable to some other, good quality spiralizers, but it reduces the amount of wasted vegetable which is actually a huge deal. For more information or to buy one, feel free to click the link below.

So onto the recipe. I've had the fortune of coming across Fix Hot Sauce lately, and it has literally be a game changer. It is by far the best sriracha I have ever had. They are not paying me to say this, I am not endorsed by them, it is JUST THAT GOOD. So I've pretty much been putting in on or in anything and everything. So I figured why not a nice, simple recipe with sriracha and throw in honey for a touch of sweetness.

Slight tangent here, I buy broccoli a lot. And if I buy broccoli, you pretty much know that there's some sort of broccoli stem concoction coming your way because they may be very high up there on my favorite vegetables to spiralize list. I also may or may not shop for broccoli by broccoli stem size now (insert embarrassed buldgey eyed emoji here).

So I had my broccoli stems laying around, and I thought they would be the perfect compliment to an Asian-ish salmon. Bell peppers came into my mind next, and the rest is history really.

Here's What You'll Need:

-3 red bell peppers, spiralized
-6 broccoli stems, spiralized (may need more or less depending on size)
-1 lb of salmon, cut into 3 equal pieces
-1/4 cup water
-1/4 cup Tamari (or low sodium soy sauce or liquid aminos)
-2 tbsp sriracha
-2 tbsp honey
-2 cloves garlic, minced
-1 tbsp coconut oil

Instructions:

1) Mix together the water, Tamari, sriracha, honey, and garlic in large bowl or container. Marinate the salmon pieces in the sauce for at least an hour covered in your fridge.
2) Preheat your oven to 425 degrees.
3) Cook the marinated salmon for about 12 minutes. The rule of thumb is 4-6 minutes per half inch thickness, so times may vary. DO NOT THROW OUT THE REMAINING MARINADE. You'll be using it as a sauce. 
4) In the meantime, heat up the coconut oil in a large skillet over medium high heat. Toss in the broccoli stems and cook for about a minute.
5) Add in the bell pepper and cook for another minute or so.
6) Add in the leftover marinade and let it cook for 3-5 minutes.
7) Once the salmon is cooked, remove it from the oven.
8) Plate the pepper and broccoli stem mixture and top each with a piece of salmon.
9) Enjoy!

Not a fan of spiralizing or not want wanting buy a spiralizer at the moment? Feel free to make the salmon alone. I served mine in a variety of ways over on my Instagram, and you can still save the marinade to use as a sauce.

Let me know what you think in the comments below!