Michelle Hoover BA’13 was just 17 years old when she was diagnosed with Hashimoto’s disease, a chronic autoimmune disease that led to food allergies, a lack of energy and thyroid issues.
Rather than treat her disease with just antibiotics, Hoover decided to take a more holistic approach with her diet, consuming nutrient-dense foods and developing her own healthy recipes to improve her overall health.
Now, as a recipe developer, nutritional therapy practitioner, food blogger and published cookbook author, Hoover is able to share new recipes and wellness tips through Unbound Wellness, her food and lifestyle site.
“I find a lot of inspiration for my recipes from foods that I used to love before changing my diet,” Hoover said. “I always loved things like chicken nuggets and other comfort food classics and am thrilled to be able to offer healthier alternatives to my readers.”
Hoover’s degree in emerging media and communication at UT Dallas has allowed her to build a brand that reaches millions of readers a year with a loyal social media following. Here, Hoover shares her latest recipe for Mediterranean veggie and chicken meatballs.
These Mediterranean Veggie and Chicken Meatballs are the perfect healthy bite! They’re paleo, keto, low carb, Whole30 and AIP.
1 zucchini, chopped with ends removed
1/2 cup spinach
1/4 red onion
2 cloves garlic
1 tablespoon fresh parsley
1 tablespoon lemon juice
2 tablespoon coconut flour
2 tablespoon olive oil
1 teaspoon dried dill
1 teaspoon dried oregano
3/4 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
1 pound ground chicken
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Add the zucchini, spinach, red onion, garlic and parsley to a food processor, and blend until the vegetables are finely shredded. Use a paper towel or nut milk bag to squeeze the excess liquid from the vegetables.
- Add the vegetables to a large bowl along with the remainder of the ingredients. Stir well to combine.
- Roll the meatball mixture into meatballs (you’ll have about 15-20) and place on the baking sheet.
- Transfer to the oven and bake for 25 minutes or until cooked through and the internal temperature reads 165 F.
- Serve fresh or store in the fridge for 3-4 days.