Posts Tagged ‘corn bread’


I whipped this up super fast & served it over gluten free corn bread.  Ok YES the corn bread was from a box but it was a treat and I used all “Amy Approved” ingredients/modifications.  Here is the sauce recipe:

1lb ground turkey
Spoonful of coconut oil
1 onion
3-4 garlic cloves
3-4 carrots (I used multi colored ones)
Yellow pepper
2-3 zucchini’s
5-6 mushrooms
1 cup sprouted lentils
2 large tomatoes
Organic dried parsley & basil (you can also use fresh)
Salt & pepper – lots!

Chop & brown the onion, garlic, carrots & bell pepper.  Add in the ground turkey.  Season with salt, pepper & brown.  Add in chopped zucchini, tomatoes & mushrooms.  Stir all together.  In meantime you should be cooking your lentils.  If you find the sprouted ones (JJ’s on the Mesa carries them) they only take 5 minutes to make.  Strain & add in your lentils (use a big pan).  Season generously with salt, pepper, basil & parsley.  Put a lid on and simmer for about 10 minutes or until the carrots are super soft.

Serve in a bowl or over GF cornbread.  Top with Bragg’s Nutrition Flakes if desired.
CornbreadI bought this at California Fresh Market in Pismo Beach.  The ingredients you are supposed to add are NOT Amy Approved so here is what I added:
1 egg
1 1/3 cup unsweetened coconut milk
6 tbsps. coconut oil
1/4 cup coconut sugar

lentilsHere are the lentils I LOVE that cook in just 5 minutes!!!  JJ’s on the Mesa carries them.


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Grain Free “Corn” Muffins

New Years Day I did a super fun run with John & Daniel on Bob Jones trail then up & over Shell. The 6 mile hilly run worked up an appetite!!! I was craving chili & cornbread but with my food sensitivities I cannot have this dish. So I decided to get creative. I made turkey chili/soup & grain free corn muffins. The meal was a success & was even “Ben” approved!!!!

2/3 cup coconut flour
1/4 cup coconut oil
4 tbsps olive oil
8 eggs
1 tsp salt
1/2 tsp baking powder
1 tbsp organic sugar

Preheat oven to 400 deg. Whisk together the coconut flour, salt, sugar & baking powder. In another bowl, beat the eggs. Whisk in the coconut & olive oil. Add the coconut mixture to egg/oil mixture & stir. It took quite a bit of hand stirring to form dough. If you have a kitchenaid mixer use it! Divide the batter amongst 12 greased muffin stones or tins. Bake for 25 minutes or until golden brown. Take out of oven & let cool on a wire rack. Dip them into your chili & enjoy!

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