Friday, September 12, 2014

Paleo | Walnut-Crusted Turkey Cutlets Balsamic-Roasted Broccoli andCauliflower

Let's face it, sometimes food is not picture perfect. Moreover sometimes the picture taker forgets to take pictures / didn't think it'd look pretty in a picture anyways. 


However, I can't even tell you all how yummy this dish was!!! If you're searching for some tasty, yet not complicated paleo that makes everyone happy, give this a whirl! I swear our toddler ate an adult portion of the vegetables. 
* side note: if it's hard for you to find turkey cutlets, like it is for me consider a turkey burger or pork chop. 

Walnut-Crusted Turkey CutletsBalsamic-Roasted Broccoli and Cauliflower

Recipe selected from the eMeals Paleo Family Plan.

Walnut-Crusted Turkey Cutlets

Serves 4-6


  • ⅔ cup coconut milk
  • ¾ cup finely chopped walnuts
  • ⅓ cup almond flour
  • 1 tablespoon Montreal chicken seasoning
  • ½ teaspoon garlic salt
  • 12 (3-oz) turkey cutlets (about 2¼ lb)


  1. Preheat oven to 350°F.
  2. Pour coconut milk in a shallow container.
  3. Combine walnuts, almond flour, seasoning and garlic salt in a shallow dish.
  4. Dip turkey cutlets in coconut milk, and then coat with walnut mixture.
  5. Place cutlets on a rimmed baking sheet.
  6. Bake 20 minutes or until cutlets are done.

Balsamic-Roasted Broccoli and Cauliflower

Serves 4-6


  • 1 (12-oz) bag broccoli florets
  • 1 (12-oz) bag cauliflower florets
  • 3 tablespoons coconut oil, melted
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon lemon pepper seasoning
  • 2 tablespoons balsamic vinegar


  1. Preheat oven to 350°F.
  2. Combine broccoli, cauliflower, oil, garlic, salt, and lemon pepper; place on an oiled large rimmed baking sheet.
  3. Roast 20 to 25 minutes or until lightly browned and tender; drizzle with vinegar just before serving.



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- April