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  • Writer's pictureALEXANDRA



This week is all about the road to Red Rocks so it has been super busy! The amount of laundry and cleaning I did is overwhelming so I decided to treat myself with a delicious meal before my flight tomorrow. You all know by now about my love for Sun Basket from my past posts and nothing has changed! We honestly have tried to go food shopping, but we always end up wasting things because of our schedules. Sun Basket and other meal delivery kits have really allowed us to stay healthy and not throw so much away. If you want to try it feel free to use THIS LINK for $40 off of your first box!



Gluten-Free, Dairy-Free, Paleo, Soy-Free 2 Servings, 640 Calories/Serving 25 – 40 Minutes Ingredients 1 lime 3 or 4 sprigs fresh cilantro 10 ounces ground turkey 1 pasture-raised organic egg Gingered meatball spice blend (almond meal - granulated garlic - coriander - ground ginger) 10 ounces cauliflower “rice” (see Market Watch note) ⅓ cup roasted cashews 2 or 3 sprigs fresh mint 1 green or red fresh chile (such as jalapeño or serrano) (optional) Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric) ½ cup coconut milk ¼ pound baby greens (such as kale or arugula)


Instructions 2-serving instructions (4-serving modifications in red) Wash produce before use 1 Prep the meatballs

  • Zest the lime; cut the lime into wedges for garnish.

  • Coarsely chop the cilantro; set aside half for garnish.

  • Cut a small corner from the ground turkey package and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, using a whisk or fork, blend the egg with the meatball spice blend, lime zest, and half the cilantro. Add the turkey, season generously with salt and pepper, and mix until just combined. Set the bowl in the freezer for 10 minutes to firm up the mixture. Using wet hands, form the mixture into 1-inch meatballs.


Cook the meatballs In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

3 Cook the cauliflower “rice” In the same pan used for the meatballs, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the cauliflower starts to soften, 3 to 5 minutes (4 to 6 min). Remove from the heat and cover partially to keep warm. While the cauliflower cooks, prepare the garnishes and lemongrass broth.

4 Prep the garnishes; make the lemongrass broth

  • Using the bottom of a bowl or cup, lightly crush the cashews.

  • Strip the mint leaves from the stems; coarsely chop the leaves.

  • If using the fresh chile, thinly slice the chile crosswise. Wash your hands after handling.

In a medium sauce pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the lemongrass paste and as much chile as you like and cook until fragrant, about 1 minute. Add 1 cup (2 cups) water and bring to a boil, then reduce to a simmer. Stir in the coconut milk and cook until heated through, 1 to 2 minutes. Working in batches if needed, stir in the greens and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

5 Serve Transfer the cauliflower “rice” to individual bowls, top with the meatballs, and ladle in the lemongrass broth. Garnish with the mint, lime wedges, remaining cilantro, and half the cashews. Serve the remaining cashews on the side or save for another use. Kids Can!

  • Crush the cashews.

  • Strip the mint leaves.

  • Add the garnishes.

Even if you don't use Sun Basket you should definitely try out this recipe! It was absolutely DELICIOUS!

Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!

xoxo. Alexandra

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Hey guys! My name is

Alexandra Dempsey, I am 31 years old and live in Stowe, Vermont.

I recently decided to start this blog to give you all a look into the life of a tour wife - the highs, the lows, and EVERYTHING in between!

My rock star husband, Ryan Dempsey

of Twiddle, stands by me every step

of the way as we journey on this whirlwind we like to call the "tour life."

Follow along on my travels, hear

stories from fellow tour wives, and

earn about some of my favorite things. Hope you enjoy and

thanks so much for reading!!

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