VNiceFood

The Cold Brew I Make Every Morning — Blueberry Lavender Haze Cold Brew

The Cold Brew I Make Every Morning — Blueberry Lavender Haze Cold Brew
Prep
20 min
Cook
30 min
Total
50 min
Serves
6
Calories
548 kcal
Carbs
23.00 g

Ingredients

  • 1 lb.ground chicken
  • 1/2 tablespoongarlic powder
  • 1 tablespoondried basil
  • 1 teaspoonchili powder
  • 1 teaspooncumin
  • 1/2 tablespoonchili paste
  • 1-2 tablespoonsolive oil
  • 1 eggegg
  • 1/4 cupflour
  • 1/4 cuprolled oats
  • 1/8 teaspoonsalt
  • 1 yellow onion, slicedyellow onion
  • 1 tablespoonminced garlic
  • 1 canfull-fat coconut milk
  • 3 tablespoonsred curry paste
  • 1/2 tablespoonsriracha
  • 3 tablespoonslime juice
  • 4 cupspurple cabbage, sliced
  • 1/4 cupcilantro, chopped
  • 2 tablespoonsrice vinegar
  • 1/2 tablespoonhoney
  • 1 squeezefresh lime juice
  • 1 pinchsalt
  • 2 tablespoonsolive oil
  • 3.5 cupsriced cauliflower
  • 1 tablespoonlime juice
  • salt and peppersalt and pepper to taste

Instructions

  1. 1

    Preheat the oven to 400ºF and spray a casserole dish or cake pan with coconut oil cooking spray. Set aside.

  2. 2

    Prepare the cabbage salad by placing all ingredients in a bowl. Mix thoroughly and refrigerate.

  3. 3

    Mix the meatball ingredients in a large bowl until well combined.

  4. 4

    Scoop the mixture and mold into balls with moist hands. Place in the oiled casserole dish.

  5. 5

    Bake the meatballs for 10 minutes.

  6. 6

    While baking, prepare the curry sauce by heating olive oil in a frying pan, add onion, and sauté for 2-3 minutes. Add remaining curry sauce ingredients and bring to a boil.

  7. 7

    After 10 minutes, pour the curry sauce over the meatballs and bake for an additional 7-10 minutes.

  8. 8

    Cook all cauliflower rice ingredients in a frying pan for 5-7 minutes.

  9. 9

    Serve meatballs with cabbage salad and cauliflower rice, topped with fresh Thai basil and a squeeze of lime.