Gluten Free Whole30 Paleo Turkey Meatballs with Basil Black Walnut Pesto Cream

Recipe

Ingredients

For the meatballs:

1 lb 85% lean ground turkey, 1 egg, 1/4 cup fresh basil — sliced + additional for garnish, 2 tsp Italian seasoning, 2 tsp minced garlic, 1 tsp lemon zest packed tight, 1/2 tsp sea salt, 4 tsp coconut flour, 1/2 cup reduced-sodium chicken broth, 4 small zucchinis spiraled with blade D

For the sauce:

1/3 cup Hammons Black Walnuts, 2 1/4 cups fresh basil very tightly packed (35g), 2 tbsp fresh lemon juice, 2 tsp lemon zest, 1 tsp minced garlic,

3/4 tsp sea salt, 2 tbsp extra virgin olive oil, 6 Tbsp full fat coconut milk, 6 Tbsp reduced-sodium chicken broth

Directions

1. In a large bowl, mix together all of the meatball ingredients except the coconut flour.
2. Add in the coconut flour and stir until well mixed. Form into 20 lightly heaping Tbsp sized balls.
3. Heat a large, non-stick pan (or 2 mediums pans) over medium-high heat. Brown the meatballs on each side — about 1 minute per side or until golden brown.
4. Add in the chicken broth, reduce the heat to medium/low, cover.
5. Cook, stirring occasionally, until the meatballs have absorbed the broth — about 8-11 minutes.
6. While the meatballs cook, add the Black Walnuts into a SMALL food processor and process until broken down. Add all the remaining ingredients up to the olive oil and pulse until combined. With the food processor running, stream in the olive oil until well mixed.
7. In a large, high-sided frying pan, combine the coconut milk and chicken broth on medium/high heat. Once boiling, whisk in all of the pesto until well mixed and boil for 1 minute, stirring constantly. Reduce heat to medium/low and simmer for 2-3 minutes, until the sauce begins to thicken.
8. Heat a dry frying pan on medium high heat and cook the zucchini noodles until they begin to soften, about 3-4 minutes. Transfer to a layer of paper towel and lightly press out the excess moisture. Divide between 4 bowls. Stir the meatballs into the sauce and serve over the zoodles, garnishing with fresh basil and a squeeze of lemon.

Maple Black Walnut Scones

Recipe

Ingredients

1 1/2 cups old-fashioned rolled oats, 1/2 cup chopped Black Walnuts, 1/2 cup buttermilk, 1 large egg, 1/4 cup pure maple syrup, 1 1/2 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. salt, 10 Tbsp. (5 oz.) butter

Directions

1. Preheat oven to 375 degrees. Spread oats and Black Walnuts evenly on a baking sheet and toast for 7 – 9 minutes or until lightly brown and fragrant. Let them cool. Increase oven temperature to 450 degrees.
2. In a bowl, stir together the buttermilk, egg, and maple syrup until mixed. Reserve 1 Tbsp. of the liquid for glazing the scones.
3. Combine flour, baking powder, and salt in a large bowl. Cut in butter until the mixture resembles coarse cornmeal. Stir in the cooled oats and Black Walnuts. Using spatula, fold in the ingredients until large clumps form. Continue mixing the dough by hand until you can form one large ball.
4. Turn out the dough onto a countertop dusted with flour. Pat the dough into a 7-inch circle about 1-inch thick. Cut the dough into 8 wedges and place them 2 inches apart on a baking sheet lined with parchment paper. Brush each wedge with the reserved glaze and sprinkle on extra chopped Black Walnuts.
5. Bake for 12 – 14 minutes or until golden brown. Transfer scones to wire rack to cool for 30 minutes before serving.