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By Katja Heino 75 Comments
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Loaded Veggie Turkey Meatballs (gluten free, paleo, whole30)

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meatballs in a shallow bowl

Veggie loaded turkey meatballs –  the ultimate make ahead meal prep recipe.  Life just got a little bit easier. 

Meatballs may not be the most glamorous things you make in your kitchen, but they sure can be a lifesaver when life gets busy.  Make a big batch, freeze ’em, and simply reheat and eat when it’s time to get dinner on the table.

Do you ever find yourself at the end of the day feeling tired and uninspired in the kitchen? Does dinner time sneak up on you and you haven’t had time to plan what to cook?  That’s where meatballs come in.  There are so many ways to make quick and easy meals when you have a batch of nutrient-dense meatballs in the freezer. Dinner is saved!

Quick and Easy Meatballs Meals

  • Simmer your favorite veggies in bone broth for 10 minutes.  Add a handful of meatballs and simmer until meatballs are warmed all the way through.  Boom.  Meatball soup ready in less than 15 minutes.
  • Simmer meatballs in your favorite marinara sauce until defrosted and warmed all the way through. Make your favorite noodles (we love zucchini noodles and butternut squash noodles) and pour on the meatball marinara.  Another easy breezy meal ready to go.
  • Make a big salad.  Serve warm meatballs on the side. Drizzle with creamy green goddess dressing or healthy ranch dressing.
  • Add meatballs to a frittata.  This is a great thing to do when you have vegetables to use up in the fridge.
  • Make a simple veggie stir fry.  Chop up several meatballs and add them in. Serve over zucchini noodles or white basmati rice.
  • Bake some whole potatoes or sweet potatoes until soft and tender.  Cut in half and load them up with meatballs, steamed veggies and your favorite salsa or marinara sauce. Meatballs can easily be warmed up in a covered glass baking dish in the oven or toaster oven.
  • Drizzle warm meatballs with a little bbq sauce and serve with mashed cauliflower and steamed greens.  So simple.  So satisfying.

I’ve shared a few meatball recipes in the past.  We often have my spinach cilantro meatballs and my easy chicken broccoli meatballs on repeat because life gets full and my family wants to eat. I love having easy protein ready to go in the freezer.  Today’s recipe is one of my fav meatball recipe because I’m always looking for ways to add MORE vegetables in.

And when I call these little meatballs loaded, I mean loaded!

veggie loaded meatballs in a bowl

close up of meatball on a tray

These loaded veggie turkey meatballs are the epitome of versatile. I used ground turkey because that’s what my hubby likes.  You can totally use beef, chicken, pork, or a combo of any of these.  I loaded the meatballs with broccoli, kale, and carrots, but you can switch it up with any other veggies that make you happy. I added fresh cilantro to my meatballs, but you can use fresh parsley, basil, or dill if you like. I didn’t add onions as I wanted them to be kid-friendly (little one won’t eat them) but feel free to add some chopped onion if that’s your jam.  And I used coconut flour as a binder, but you can use almond flour, cassava, or any other flour that you have.

And like most of the easy dinner recipes on my site, they are gluten free, paleo, and whole30 compliant.

Loaded Veggie Turkey Meatballs ingredients on cutting board

meatball ingredients

raw meatballs on baking tray

Loaded Veggie Turkey Meatballs )gluten free, paleo, whole30) ~~ www.savorylotus.com

Oh, and here’s a few tips that I’ve shared before about making meatballs:

….dry meatballs suck. I like to add an egg and a bit of extra fat (butter or ghee) to keep them juicy and moist (especially when using leaner meats like chicken or turkey.)

….use a food processor.  Chopping your veggies in a food processor makes them super small and will give your meatballs a nice uniform texture.

…do not over cook. Because dry meatballs suck.

…slow your roll.  Gently roll out your meatballs because tightly packed meatballs can wind up tough and chewy.

…use an ice cream scooper.  Keeping all of your meatballs uniform means that they cook evenly and you won’t overcook some while you wait for others to finish cooking.

four veggie turkey meatballs on baking sheet

turkey meatballs in a blue bowl

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Loaded Veggie Turkey Meatballs )gluten free, paleo, whole30) \ www.savorylotus.com

Loaded Veggie Turkey Meatballs (gluten free, paleo, whole30)

★★★★★ 5 from 27 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 28-30 small meatballs 1x
  • Category: make ahead
  • Method: bake
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Ingredients

Scale
  • 1 pound ground turkey (preferably thigh meat)
  • 1/2 cup lightly steamed broccoli florets , finely chopped
  • 1/2 cup kale, finely chopped (or any other green)
  • 1/2 cup carrots, finely chopped
  • 2 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
  • 1 egg, beaten
  • 2 tbsp butter or ghee, melted
  • 1 tablespoons coconut flour (like this) **see note
  • 1 tsp salt
  • 1/2 tsp garlic powder (like this)
  • pepper, to taste

Instructions

  1. Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
  2. Combine all meatball ingredients in a large bowl until well incorporated.
  3. Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.
  4. Bake for 15-18 minutes, until baked through and slightly golden.

Notes

  • I HIGHLY recommend using a food processor to chop you veggies.  This makes for a super nice texture in the meatballs.
  • I prefer to steam the broccoli before adding it to the recipe.  I’ve tried grated raw broccoli and don’t love the texture.  Simply steam broccoli in a steamer basket for 3-4 minutes until slightly soft and still bright green. Be sure to finely chop for best texture.
  • Most people bake meatballs right on the baking sheet (lined with parchment paper), which works fine.  I find that my meatballs cook a bit more evenly if I place them on a cooling rack on top of the baking sheet.
  • I use 1 tablespoon of coconut flour as a binder.  You can sub any flour that you have like almond or cassava, but you will have to use at 2-3  tablespoons of any other flour.  Start with 2 and add another if mixture seems too sticky to roll.

Keywords: meatballs

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big plate of turkey meatballs and close up

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Filed Under: Main Course Tagged With: make ahead, meal prep, meatballs, turkey meatballs, whole30

Reader Interactions

Comments

  1. Jen says

    February 13, 2019 at 12:37 am

    This looks great! How long does it keep in the freezer?

    Reply
    • Katja Heino says

      February 13, 2019 at 2:31 pm

      I would say, for best quality and taste, store meatballs in freezer 3-4 months. 🙂

      Reply
    • Katja Heino says

      February 19, 2019 at 10:20 am

      Meatballs will keep up to 3 months in the freezer. 🙂

      Reply
    • Amber says

      July 17, 2021 at 3:27 pm

      Did you use anything else to bind it besides the recommended 1 tablespoon of coconut flour? I also can’t have egg and was trying to determine what makes the most sense. I appreciate your suggestion!

      Reply
  2. Kelly says

    April 5, 2019 at 3:36 pm

    These were so good! I made these last week and I doubled the batch and freezed them for when I came back from vacation and I just defrosted them and had them for lunch and dinner this past week and they were delicious! I used spinach instead of kale and I added in some garlic and onion and they tasted great! I ate them for breakfast with pancakes and I’ve had them for lunch and dinner in a tortilla wrap with salad and avocado and they were so delicious. I highly recommend this recipe. I will definitely be making these again and they can totally be used for so many different things since they are so yummy. I could totally see myself making them into burger patties for burgers or even just to eat for breakfast with eggs and it’s so great that you can freeze them and just pull them out when needed. I just put them in the fridge to thaw and would just microwave them when I wanted to eat them and they turned out perfect. Thank you so much for the recipe.

    ★★★★★

    Reply
    • Katja Heino says

      April 9, 2019 at 11:17 am

      Yay! I am glad that you loved them. Thank you so much for taking the time to write such an awesome review. Meatballs are the BEST when it comes to meal prepping. Enjoy!

      Reply
  3. Madison says

    April 11, 2019 at 10:16 am

    I’m obsessed with these! They are perfect to keep in the freezer to heat up for a quick lunch for my 11month old and she just devours them. My husband and I enjoy them as well especially with paleo cauliflower Alfredo sauce and noodles. Such a great recipe! Thank you!!

    ★★★★★

    Reply
    • Katja Heino says

      April 19, 2019 at 9:11 pm

      Yay! That’s awesome to hear. I’m so glad y’all like them. 🙂

      Reply
  4. Alyssa Wood says

    June 26, 2019 at 6:28 pm

    I am blown away at how delicious these meatballs are! I substituted the Kale for Spinach and used whole wheat flour. These are amazing. My 1 year old and I love them! Great way to get him to eat his veggies!

    Reply
    • Katja Heino says

      July 2, 2019 at 12:07 pm

      Yay! I’m so happy to hear that you like them. And your little one too!

      Reply
  5. Suzanne says

    July 1, 2019 at 10:27 am

    If I can cover the meatballs entirely with tomato sauce or alfredo, I might be able to convince my boys that they don’t have veggies in them!! I’ll definitely be trying these soon, thank you!

    Reply
  6. Sarah Battiato says

    July 7, 2019 at 1:44 pm

    What can I use Instead of Butter or Ghee

    Reply
    • Katja Heino says

      July 9, 2019 at 11:16 am

      You can use any fat that you like. Avocado oil would be good too.

      Reply
      • Mina says

        July 30, 2019 at 6:13 pm

        Made these tonight & they are absolutely delicious, I freezed half of them, they will make excellent meal prep dinner. I subbed the flour for bread crumbs and used spinach instead of kale, and added sauteed onion, I also used 1/2 tsp of salt instead of 1 tsp (personal preference). I’m excited to turn these into chicken burgers next time.

        ★★★★★

        Reply
        • Katja Heino says

          July 31, 2019 at 6:54 pm

          Yay! I’m so glad you liked them. Thanks for sharing your subs. 🙂

          Reply
    • Cassie says

      January 8, 2020 at 8:49 pm

      How many carbs would you say this has for a serving?

      How to reheat after freezing?

      Planning on making this for my T1D

      Reply
  7. Amy Estes says

    July 14, 2019 at 2:15 pm

    Making these for dinner tonight. Excited to try this recipe! They look so good!

    Reply
    • Katja Heino says

      September 4, 2019 at 1:23 pm

      Hope you love it. 🙂

      Reply
  8. Kate says

    August 29, 2019 at 4:10 pm

    No eggs for us (allergy) and it worked well. I served it over rice with a tzatziki sauce (yogurt, lemon juice, salt, and cucumber). Happy family! (None left for freezing!!!) 🙂

    ★★★★★

    Reply
    • Katja Heino says

      September 4, 2019 at 1:07 pm

      Yay! Glad you liked them.

      Reply
  9. Ana says

    September 17, 2019 at 10:08 pm

    I made these for dinner tonight and my husband and 10 month old baby loved them. I made sticks for my daughter so she could grab them easier and because they were so moist it was easy for her to eat them.

    Reply
    • Katja Heino says

      October 2, 2019 at 2:19 pm

      Yay! Love when kids are eating healthy real food!

      Reply
  10. Kiana says

    September 18, 2019 at 6:20 am

    Super easy to make and delicious

    ★★★★★

    Reply
    • Katja Heino says

      October 2, 2019 at 2:18 pm

      Yes! Thanks for your kind feedback. 🙂

      Reply
  11. Kelsey D says

    September 21, 2019 at 5:48 pm

    Just wondering what the nutrition info and serving size is for this recipe. Thanks!

    Reply
    • Katja Heino says

      October 2, 2019 at 2:06 pm

      Hi, Kelsey! I don’t calculate. But if you want to know, you can use this —-> http://www.myfitnesspal.com/ Hope that helps. 🙂

      Reply
  12. Brenda says

    September 23, 2019 at 5:28 pm

    Absolutely delicious! I swapped cauliflower for broccoli because that’s what I had on hand. Definitely going to make them again and again ?

    Reply
    • Katja Heino says

      October 2, 2019 at 2:05 pm

      I am so glad you loved them. 🙂

      Reply
  13. Autumn says

    September 29, 2019 at 7:45 am

    I love the added nutrients to this with the vegetables

    Reply
  14. Crissy says

    September 30, 2019 at 7:42 pm

    These meatballs were so delicious! We loved all the veggies, I used spinach instead of kale, 3 tbsp panko bread crumbs, and 1/2 tsp of salt. I used an 85/15 ground turkey. Can’t wait to make these again and I love all your serving suggestions!

    ★★★★★

    Reply
    • Katja Heino says

      October 2, 2019 at 1:52 pm

      Yay! I’m so glad you loved them. 🙂

      Reply
  15. Patty says

    December 9, 2019 at 8:27 pm

    These were soooo good. Made enough to have for lunches. I followed the recipe exactly. I’ll definitely make these again and won’t change a thing!

    ★★★★★

    Reply
    • Katja Heino says

      January 15, 2020 at 3:19 pm

      Yay! So glad you like them. 🙂

      Reply
  16. Jess says

    January 3, 2020 at 4:12 pm

    OMG!!! I thought first time I made these and loved them it was a fluke but just made them again tonight and loved them more than I remembered! I also used spinach instead of kale and used ghee because thats what I had. Steaming the broccoli and using a chopper makes it so perfect and they are so easy!! I planned to make zoodles but got distracted and we just ate them right out of the oven with our salads. Thanks so much!!

    ★★★★★

    Reply
    • Katja Heino says

      January 15, 2020 at 3:06 pm

      Yes! So glad you are enjoying them. These are my fav meatballs too. I love them on salad. 🙂

      Reply
  17. Stef Carulli says

    January 4, 2020 at 6:13 pm

    Do you have the nutritional values listed somewhere? Thanks!

    Reply
    • Katja Heino says

      January 15, 2020 at 3:05 pm

      Hi, Stef! I don’t calculate. But you can use this free app if you want to know—-> https://www.myfitnesspal.com/ Hope that helps. 🙂

      Reply
  18. GSaxon says

    January 5, 2020 at 6:51 am

    These were easy to make and my non-healthy family was surprised how tasty they were! I was saddened I didn’t make a double batch to freeze. Thank you for sharing this goodie.

    Reply
    • Katja Heino says

      January 15, 2020 at 3:03 pm

      Yay! So glad you all liked them. I love having these stocked in the freezer. I’ve been dropping them in a quick and easy bone broth soup for a 10 minute dinner. 🙂

      Reply
  19. Alayna says

    January 9, 2020 at 10:19 am

    I don’t usually leave comments on recipes, but this one definitely deserves some praise! I made a double batch of these (half for dinner, half to freeze for another day) and they are insanely delicious!! It was so easy to get all the veggie goodness loaded into them and all three of my kids devoured them (6yrs, 3yrs, 8mos). This will be my new go-to meatball recipe. Thank you so much for such a nutritiously satisfying recipe!

    ★★★★★

    Reply
    • Katja Heino says

      January 15, 2020 at 3:00 pm

      WooHoo! Gotta love it when all the kiddos will eat it. Thanks so much for taking the time to leave your feedback. I’m so glad you all love them. 🙂

      Reply
  20. Melissa says

    January 22, 2020 at 8:29 am

    Hi are the veggie measurements before or after chopping? Thank you!!

    Reply
    • Katja Heino says

      January 27, 2020 at 3:17 pm

      I measure after chopping. 🙂

      Reply
  21. Theresa says

    January 26, 2020 at 6:09 pm

    These are super easy to make and they are delicious. Makes meal prepping a breeze. I will definitely be making these again. I ate these with cauliflower rice and sprinkled some red pepper flakes

    ★★★★★

    Reply
    • Katja Heino says

      January 27, 2020 at 3:08 pm

      Yay! So glad you liked them. 🙂

      Reply
  22. Catherine says

    February 23, 2020 at 6:41 pm

    My husband is allergic to wheat so I used “Cup for Cup” (which is a multi-purpose gluten free flour and is my usual preferred substitute for flour). I started with 2 T and added at least 1.5 T more but the mixture remained stubbornly sticky. I finally added some panko bread crumbs. They came out tasty but next time I will try the coconut flour. Just sharing for Cup for Cup fans out there- (it works GREAT for baking.)

    Reply
    • Katja Heino says

      February 27, 2020 at 11:52 am

      Thanks for sharing. I haven’t tried Cup for Cup so I’m not familiar. 🙂

      Reply
  23. Kelli says

    March 27, 2020 at 11:49 am

    This is one of the only ways I can get my toddler to eat veggies. He LOVES these- thanks for coming up with something so delicious and healthy!

    ★★★★★

    Reply
  24. Jordan says

    May 7, 2020 at 4:51 pm

    These were amazing. Will definitely make them again!

    ★★★★★

    Reply
    • Katja Heino says

      May 12, 2020 at 1:39 pm

      Whoop! That’s awesome to hear. Thanks for the feedback. 🙂

      Reply
  25. Erika Dakin says

    July 13, 2020 at 9:39 pm

    Love this recipe! I made these with kale, broccoli and parsley. I used rolled oats instead of flour and added some liquid smoke. Very tasty. This is so handy for meal prep. I will definitely use this recipe many more times. Thanks for this nutrient packed idea!

    ★★★★★

    Reply
    • Katja Heino says

      July 23, 2020 at 11:25 am

      So glad you liked them! 🙂

      Reply
  26. Renee Gauze says

    September 6, 2020 at 7:43 pm

    Amazing! I substituted Spinach. Added Zucchini and mushrooms. Loved the tip on baking on a cooling rack, Thank you! Will absolutely be making these again.

    ★★★★★

    Reply
  27. Heidi says

    September 12, 2020 at 4:18 pm

    Easy to make and SO delicious!!!

    ★★★★★

    Reply
  28. Alison says

    November 11, 2020 at 10:14 am

    These are my favorite go to meal for a weeknight! My kids love them just as much as I do. They’re even better the next day in my opinion. I have shared this recipe with co-workers and many friends because it is that good! Thank you!!

    ★★★★★

    Reply
    • Katja Heino says

      November 30, 2020 at 12:27 pm

      Yay! Glad you like them. 🙂

      Reply
  29. Jamie says

    December 1, 2020 at 2:46 pm

    I love this recipe! It has been on a weekly rotation for my family and bonus that my toddler gobbles them up! 🙂 I usually make it with tomato sauce and chickpea pasta for a healthy, satisfying meal! I’m allergic to carrots so I just double the amount of broccoli and use spinach instead of kale but they are awesome! Thank you!!

    ★★★★★

    Reply
  30. GP says

    January 19, 2021 at 2:37 pm

    Absolutely delicious and so versatile! Made these for the first time this week – I added some scallions and fresh parsley. Had them the first time with brown rice and sautéed mushrooms, topped with a little sambal oelek. Next day I had them crumbled in corn tortillas and added avocado & pico de gallo. Today, I’m planning to use them for spaghetti & meatballs. Hands down my new, all-time favorite meatball recipe. Thank you!

    ★★★★★

    Reply
    • Katja Heino says

      January 19, 2021 at 4:31 pm

      Yay! So glad you liked them. 🙂

      Reply
  31. Cindy says

    April 16, 2021 at 6:45 am

    I made these the other day for my kids and they loved them! My niece is coming over to stay for the week and I was hoping to make them for her as well but she is allergic to coconut. What would be the best replacement for that ingredient? Thanks!

    ★★★★★

    Reply
    • Katja Heino says

      May 6, 2021 at 9:21 am

      You can use any flour that you have. You’ll have to use a bit more than 1 tbsp. Coconut flour absorbs really well. You’ll have to use at least twice as much of another flour.

      Reply
  32. Pam says

    June 16, 2021 at 8:56 am

    Absolutely love these meatballs and so do my 3 teen boys and husband! ! I triple the recipe and love having leftovers! Thank you!

    ★★★★★

    Reply
  33. Andi B says

    August 9, 2021 at 1:16 pm

    Just mixed these up and did a tester meatball to check my seasoning. Instead of flour, I used 1/2 c fresh breadcrumbs and 1/4 c of italian breadcrumbs (as I normally do with my beef meatballs) and then added 1/2 tsp of onion powder and used italian seasoning & basil instead of cilantro. I’m serving it with a parma rosa sauce over roasted cauliflower and broccoli or the option of whole grain spaghetti. So delicious.

    ★★★★★

    Reply
  34. Angela says

    August 23, 2021 at 7:19 pm

    What a great recipe. Love the idea of adding veggies to meatballs. Always looking for ways to increase our veggie intake.

    Reply
  35. melissa says

    September 15, 2021 at 10:49 am

    There are WONDERFUL! I turned them into sliders instead and made some plantain buns for them. I left out the egg and used melted bacon fat instead of the butter to keep them AIP compliant. I also added finely diced onion. I used 1 cooked bag of Birdseye Shredded broccoli and carrots, drained in a mesh colander and squeezed out excess water, then pulsed in the food processor. It worked perfectly. These are SO Good!!

    ★★★★★

    Reply
  36. Pam says

    November 30, 2021 at 11:32 am

    These are so tasty and healthy.

    ★★★★★

    Reply
  37. Nell says

    January 29, 2022 at 5:23 pm

    These are AMAZING! I’m a 13 year old with an autoimmune disease and I’ve been looking for some paleo recipes that are easy and tasty and that actually sustain you through the day— this is it! I added some onion and garlic and basil and I can even eat them for breakfast! Thank you so much for this amazing recipe!

    ★★★★★

    Reply
  38. Lexi Watson says

    April 13, 2022 at 5:53 am

    This is one my favorite meatball recipes! Would it be okay to highlight it in a meatball round up blog post? I’d love to list it as one of my favorites and have a link to send people over.

    Reply
    • Katja Heino says

      April 15, 2022 at 5:50 pm

      Sure. Thanks for sharing. 🙂

      Reply
  39. Kaitlyn says

    May 3, 2022 at 9:14 am

    Can I use zucchini instead of broccoli? Thank you!

    Reply
    • Katja Heino says

      May 5, 2022 at 6:57 am

      Yes, but make sure to salt and drain out the moisture from the zucchini first of you might end up with soggy meatballs.

      Reply
  40. Sonya says

    June 20, 2022 at 10:43 am

    Could I use almond flour instead of coconut? If yes, does that effect the measurements? Thank you! This looks amazing!

    ★★★★★

    Reply
    • Katja Heino says

      August 28, 2022 at 12:24 pm

      Yes, there is a NOTE at the end of the recipe about this: ” I use 1 tablespoon of coconut flour as a binder. You can sub any flour that you have like almond or cassava, but you will have to use at 2-3 tablespoons of any other flour. Start with 2 and add another if mixture seems too sticky to roll.” Hope that helps. 🙂

      Reply
  41. Erin says

    June 26, 2022 at 11:55 am

    This was such a great recipe – quick and healthy. I’m using it to meal prep my lunch this week with pesto and pasta. Thanks for sharing!

    ★★★★★

    Reply
  42. Sonya says

    October 3, 2022 at 10:26 am

    I made this for my family last night and everyone loved it! I used almond flour instead of coconut, and it worked perfectly. I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!

    ★★★★★

    Reply

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