I think this might be the easiest dessert recipe I’ve ever made! These Banana Bread Cookies are so delicious. And packed with so many omegas. I would say they are the perfect “breakfast cookie.” I wanted to make some sort of honey glaze to top […]
This sweet potato turkey skillet is so easy. It’s the perfect dish when you aren’t in the mood to make a mess of your kitchen.
“Wait you made all of this in one pan?” Thomas asked me after he quickly finished his first bowl.
Yes! Everything is in one pan which is an absolute game changer if you ask me. I only had one thing to clean after we finished up dinner which makes me super happy.
There are so many ways to make this skillet recipe. For example: I added in brussels sprouts and didn’t have the yellow bell pepper this time. You can basically add any veggies you want.
Sweet Potato Turkey Skillet
- 2 large sweet potatoes (diced)
- 1 pound ground turkey
- 1 yellow bell pepper
- 1 1/2 cup chopped brussels sprouts
- 1 cup of diced onions
- 2 tbs of olive oil
- 1/3 cup of low sodium broth (or water)
- 1 1/2 tbs cumin
- 3 cloves of garlic
- 1 tsp chili powder
- Salt & pepper to taste
- In an iron skillet or a pan (I don’t have an cast iron skillet yet and my regular pan worked just fine). Heat your olive oil over medium-heat.
- Add ground turkey and garlic. Using a wooden spoon break up the turkey and cook for about 5 minutes or until it begins to brown.
- Next add in your onions and yellow pepper and cook until the onions are soft.
- Lastly, add your sweet potatoes, brussels, seasoning, and broth/water.
- Cover your skillet and cook until everything is nice and tender.
**I decided to shred a bit of cheddar cheese on the top at the very end. I turned off the heat and covered it for another 2 minutes. If you do have a cast iron skillet you could pre-heat your oven to 400 degrees F. Put cheese on top and place in the oven until the cheese melts and is golden brown.
***Serve as is or put if over some quinoa.
Sweet potato brownies, who would’ve thought? I love experimenting with veggies in my desserts. They actually go together so well. Chocolate is such a strong flavor you never even taste the veggies. “They’re so dense and rich,” Thomas said, after shoving the second one into […]
If you like turkey burgers you will love these bad boys. Or maybe you wont because you’re a plain Jane, which is totally understandable, but these burgers are delicious. They are juicy and jam packed with flavor. If you’re interested in greek food or greek […]
A Turmeric Latte doesn’t sound that appealing, does it? Well these last few weeks my stomach has been all over the place. Thomas said,”it sounds like there’s a witches brew in there.” Not sure if that really paints a picture for you.What’s weird is that nothing in my diet has changed. Nothing is different at all so I’m not sure why my stomach hates me. Either way I knew I needed to take action.
I decided that I needed some turmeric in my life. Turmeric is an anti-inflammatory and is really helpful with gut issues. Plus when you mix it with specific spices it can really help your upset stomach. I’ve drank about three of these healing lattes since my stomach problems occurred, things are looking up! I’m starting to feel somewhat normal again. I know that I need to add some probiotics into my routine, but for now these lattes are my life line, oh and water.
Healing Turmeric Latte
- 2 cups of almond milk
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of turmeric
- 1 teaspoon of raw honey
- 1/4 teaspoon of cinnamon
- 1.4 teaspoon of ground ginger
- Cinnamon stick (optional)
- Put all your ingredients into a small sauce pan.
- Place on medium to high heat, and whisk together.
- I recommend putting it into a blender after. Blend it for about 3 minutes.
- Pour into your favorite mug and enjoy!
***There are a lot of spices in this drink so be sure to whisk as much as possible. I’ve noticed that all the spices sink to the bottom if I don’t whisk enough. Adding into the blender helps too.
Also, if you don’t want to use that much almond milk, I’ve subbed the second cup with water and it tasted just as good.
Defeating gut issues the natural way rather than taking some sort of pill makes me happy! I’m open to any other natural healing suggestions if you have them.
I know I’ve said this before, but I think these might be my best muffins yet. These Triple Chocolate Avocado muffins are to die for. They are so moist and rich. I’m thinking about making some chocolate frosting for them for the Superbowl game tonight, […]
Cranberry Lemon Bliss Balls has a nice ring to it, right? I’ve said it once and I’ll say it again I love making “balls.” You can pack so many awesome nutrients into one little dessert or snack. These specific ones aren’t really protein based, but they easily could be.
I love the combination of flavors between lemon and cranberry, so much zest! If I could have a cranberry lemon muffin right now I totally would. But these ball bites, were so good I can’t even complain.
Cranberry Lemon Bliss Balls
- 1 1/2 cups of almond flour
- 1/3 cup of coconut flour
- 1/4 cup of agave or maple syrup
- 1/4 cup of fresh lemon juice
- 1/4 cup of coconut oil, soft
- 1/2 teaspoon of vanilla extract
- 2 teaspoons of lemon zest
- 1/4 cup of dried cranberries (roughly chopped)
- Mix together all of the wet ingredients (agave/maple syrup, lemon juice, coconut oil, and vanilla extract). Make sure it’s smooth.
- Add in your remaining ingredients, mix until a dough forms. Put the dough into the fridge for about 20 minutes to firm.
- Roll dough into 12 ball bites! Store in the fridge. Enjoy!
**I completely forgot to chop up my cranberries and they turned out just fine. But I’m sure they would be better if it was chopped.
***Also, I recommend adding in a scoop of protein to make them energy balls. I’m going to give it a try next time and I’ll let you know how they turn out.