Egg and Turkey "Cupcakes"

  • 12 Turkey or Ham Coldcut Slices
  • 1 Quart Egg white mixture (yolks are optional)
  • Your choice of cheese (shredded or spreadable)
  • Salt and Pepper

Line a cupcake sheet with ham or turkey slices, add cheese (I use Laughing Cow 30 calorie spreadable bites) and then fill with egg and egg white mixture.  Bake at 375-400 degrees (depending on how old  your oven is!) for 20 minutes.  Makes 12 cupcakes!

Turkey Bacon and Sweet Potatoes

This recipe is credited to the amazing and inspiring www.Paleomg.com cooking blog!  Check her out!

  • ½ pound bacon (225 grams)
  • 3 large sweet potatoes (about 2 pounds/910 grams), cut into ½-inch (12-mm) cubes
  • 4 garlic cloves, chopped
  • 2 tablespoons coconut oil
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 green onions, chopped
  • handful of fresh dill, roughly chopped
  • dash of red pepper flakes
  • dash of ground cinnamon
  • salt and pepper, to taste

 

Instructions

  1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, until the bacon is slightly crispy. Let cool then roughly chop.
  2. In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in coconut oil and roast for about 30 minutes or until slightly browned.
  3. While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well.
  4. Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.

Ginger Edamame Rice w/ Kale

Ingredients:

6 scallions

Ginger, powdered or fresh

2 garlic cloves, minced

Salt and Pepper

1 1/2 cups brown rice

1 cup shelled edamame

3 cups chopped Kale

Fill a large pot with water and put over medium-high heat.  Add the scallions, ginger, garlic, and a healthy pinch of salt to infuse the water with flavors.  Bring to a boil, then add rice, simmering until rice is cooked through. 

When rice is almost all the way cooked (still some water left to absorb) start adding cups of Kale and gradually stir in as they cook.  Finally, add the edamame, stir in salt and pepper and enjoy!

 

Brussels Sprouts with Pomegranate and Hazelnuts

This recipe is so perfect for winter, using lots of seasonal ingredients!

  • 1 1/4 pounds Brussels Sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons molasses
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped hazelnuts
  • 2 tablespoons zested orange

Preheat oven to 375 degrees.  Put the brussels sprouts in a medium roasting pan, toss with oil, and season with salt and pepper.  Roast in oven until slightly browned, between 30-45 minutes.  Remove from oven, and mix in remaining ingredients.  Cozy up by a fire and enjoy!