Gingery Pork Meatballs
20oz ground turkey
5 oz ground pork
5oz white beans
4 0z red pepper, seeded, small diced
4 oz onion, diced
4 oz yellow squash - small dice
1 T minced fresh garlic
¼ c egg sub
2 T c flax seed
1/4 c instant brown rice-uncooked
4 oz White Cheese
2 t grated fresh ginger (best if grated by microplane)
1 T minced fresh cilantro (1t if dried)
1 T low sodium soy
1 t Sriacha

1. Preheat oven 400 degrees
2. Sauté onions and squash until onions are translucent then add minced garlic and continue to sauté until garlic perfumes the mixture (about 1-2 minutes)
3. Combine remaining ingredients including onion mixture, in large mixing bowl, with your microplane grate the ginger root directly into bowl.
4. With your hands gently mix all ingredients until well combined…then form into 1 1/5 -2 oz meatballs (about the size of a golf ball)
5. Bake for 30 mins
6. Remove and serve over cooked quinoa linguini noodles

Stir Fry Quinoa Noodles
10 oz dried Quinoa linguini Noodles (or whole wheat linguini)
4 oz Red Bell Pepper - small dice
4 oz onion - small dice
2 T green onions (green parts only)
1 t Sesame Oil
1 T Low Sodium Soy Sauce
2 t Sriacha (depending on your heat preference)
2 T Fresh Cilantro (stems removed)

1. Make Pasta to package instructions and drain

2. In a separate sauté pan turn heat to medium and
add sesame oil

3. Add onions and red bell peppers and sauté until onions are translucent.

4. Add Cooked linguini, sriacha, soy sauce and finish with cilantro and green onions.

Black Bean Hummus
15.5 oz canned black beans drained and rinsed
1/3 cup tomato paste
2 T Bragg vinegar
2 T agave nectar
¼ t himalayan sea salt
1 T jalapeno - small dice
1 clove garlic - minced
1 T Extra Virgin Olive Oil
1 T Fresh Orange Juice

1. Add all ingredients into blender, food processor (I prefer food processor)

2. Blend until desired texture.

3. Refrigerate minimum 2 hours

Will last in refrigerator approximately 4 days or will easily freeze.