Feature: The Fierce Foodie

F  E A  T U R E :

I am so so so excited to start my collaboration with one of my favorite people in the world.

I want you to meet Sasha behind the amazing and mouth watering blog; The Fierce Foodie.

There was no better time to start a food feature then THANKSGIVING WEEK!

I have known Sasha for a very long time. She is a chef that has transitioned out of the corporate environment to focus on her lifelong passion for cooking and creating. While building her brand, Sasha launched a meal prep service that immediately took off, allowing her to fully focus on her culinary dreams while returning to school. To me, she isn’t just a chef, she loves to make people happy and make people smile. Her cooking is a way for her to show her love to others through her love for food. It speaks through her creations and love she pours into her work.

She was featured on The Today Show’s Turkey Trot with Sunny Anderson and Al Roker. Her meals are insanely creative, to die for and actually makes me feel bad about myself because cooking is NOT my thing- hence this collaboration. She is JUST beginning and she is killing it.

Can you tell I am a big fan?

I cannot wait to share her amazing-ness with you all and feature so many more creations.

 

Why am I SUPER jazzed about this collab?

I shoot Sasha my needs as a mama and she comes up with her creative, miracle working ideas to target the needs of Mamas in my shoes. I get to share her ideas/work on my blog and then test out the recipes in my own home and hopefully you can in yours. I am so excited to share her work and help you with any recipes you may be looking for in your home.

My first big need was trying to get my toddler the servings of veggies she needed. She has become very picky. The twins eat everything right now and they love their veggies. These two recipes have helped so much, especially the purrees that I can use for any meal I prepare.

 

 

K i d   F r i e n d l y   T u r k e y   M e a t b a l l s
Ingredients:
1 lbs. Ground Turkey
1/4 cup carrot puree (see recipe)
1/4 cup shredded zucchini
1/2 Medium onion (grated on cheese grater)
1 tbs. Garlic, minced
2/3 cup bread crumbs
2 tbs. Ketchup
1/4 cup parsley (chopped)
1 egg
1/4 cup parmesan cheese
1/2 tsp. Salt
1/4 tsp. Pepper

Steps:
-Pre heat oven to 375 degrees
-Line a sheet pan with aluminum foil and spray with cooking spray.
-In a large bowl mix all ingredients together until combined.
-Form mixture into golf ball shaped meatballs and place on a lined and sprayed sheet pan.
-Bake in the oven for 20-25 minutes until the meatballs are cooked through (internal temperature reaches 165 degrees.)
– Serve as is or serve with your favorite marinara!

 

 

 

 

 

 

 

C a r r o t   P u r e e

The idea behind the puree was to add to different recipes either immediately or freeze and blend in different meals so that you could fit in a serving of vegetables that fit with what you had planned for the week.

2 lbs. Carrots

Steps:
-Peel carrots and slice into 1 inch pieces
-Bring large pot of water to boil and add carrots.
-Boil carrots until soft about 15 minutes until you can easily pierce with fork.
-Drain and transfer to food processor.
-Blend until carrots are smooth and have turned into a puree (allow for steam to escape while blending if using a blender leave steam hole open and place dish towel on top).
– Use in recipes immediately or
-Place rounded tablespoons full of puree into ice trays and freeze for 2 hours. Pop out carrot puree cubes and store in large freezer bag for later use.

 

 

Give Sasha a follow – you can feel the passion & love behind her blog and cooking just through the images of her recipes and finished products. Click here:

IG: thefiercefoodieblog