Loaded Veggie Turkey Stir-fry

This was a quick and easy recipe that filled many!  Pale, clean, low carb and plenty of taste.  We used pasture raised turkey that is from our local butcher along with veggies that I picked up from the farmer's market.  Swap out seasonal local fresh veggies and the combinations can be end-less.  This was great for dinner and also amazing for lunch the next day.  

·      1 pound Organic Ground Turkey

·      1 Bell Pepper chopped and diced

·      ½ cup yellow onion chopped and diced

·      2 small to medium zucchini chopped and diced

·      2 cloves garlic, rough chopped

·      1 jalapeno pepper, de-seeded and chopped

·      2 tbs ground cumin

·      1 tbs ground turmeric

·      2 teaspoons salt

·      1 teaspoon chipotle seasoning

·      mix of fresh herbs including parsley, oregano, rosemary

·      1-2 tbs olive oil

Heat large skillet over medium flame with 1-2 tbs of olive oil in pan.  Once heated add all the chopped veggies to the heated skillet with salt and let cook for 4-5 minutes or until onions are translucent and veggies are soft.  Move veggies in to the corner of your skillet and then slowly add the ground turkey to start cooking.  Allow turkey to cook on both sides before adding to veggies.  Combine veggies and cooked turkey together and cook until turkey is done all the way through.  Stir in fresh herbs and cook for 1-2 minutes.  Enjoy as is or spread over a bed of cauliflower rice, brown rice, or quinoa.  Add some fresh cilantro, avocado, and cashew cream sauce! 

Banana Nut Protein Muffins

I make these in my Vitamix! They are clean , protein rich, easy to make and so Good!  Give these a try and play with different nuts and nut milks to see what you like best.  I make my own Brazil Nut Milk and it tastes great.  I have also subbed 1 C of Organic Apple Sauce for the bananas and the muffins were great.  Happy Baking <3

Banana Nut Muffins

·      2 ripe bananas

·      2 ¼ cup GF rolled oats

·      2 eggs or make 2 flax eggs if vegan

·      1/3 cup pure maple syrup

·      ½ cup peanut butter or almond butter

·      1 teaspoon vanilla extract

·      2 teaspoons cinnamon

·      1 teaspoon baking powder

·      ½ teaspoon baking soda

·      ¼ teaspoon salt

·      ¼ cup fresh nut milk

·      ½ cup walnuts

Pre-heat oven to 375 degrees and grease muffin tin and set aside. 

Mix all dry ingredients in large bowl and set aside.  Place all wet ingredients with bananas in Vitamix or mixer and blend all together.  Slowly combine wet and dry ingredients together until batter is smooth.  Fill muffin tin equally and place in oven to bake for 25 minutes or until golden light brown.  Allow to cool for at least 10 minutes before serving.  Store leftovers in BPA free zip-lock or glass container for up to 6 days. 

Pecan Fat Balls

These have been my go–to snack in the morning waking up before Pilates or Boxing.  I try to eat within 30 minutes of waking to keep my hormones leveled and my sugar stable.  I have noticed a huge difference with this routine of eating within 30 minutes of waking with my mood and how I eat for the rest of the day as well as my digestion.  These “Fat Balls” are filled with good fats, no sugar, tons of super foods and protein.  Try these any time of the day for quick fuel, and if your have been fighting adrenal fatigue and want to find something easy to eat in the morning on the run try these! 

Ingredients

·       1½ cups pecans or nut of choice

·       ½ cup shredded coconut

·       ¼ cup coconut butter 

·       2 tablespoons Almond Butter

·       2 tablespoons chia seeds

·       2 tablespoons flax meal

·       2 tablespoons hemp seeds

·       1 date optional - skip to keep keto

·       1 teaspoon vanilla bean ghee OR coconut oil use coconut oil to keep vegan

·       1½ teaspoons cinnamon

·       1-2  scoops vanilla protein powder ( I used Ora Organic Vanilla)

·       ¼ teaspoon kosher salt

Place all ingredients in the food processor and blend until all combined and broken down.  Roll into medium sized balls and place on cookie sheet in the refrigerator for at least 30 minutes before eating.  Store in airtight Tupperware in refrigerator. 

Recipe Notes

Nutritional info is calculated WITHOUT the date.

Amount Per Serving     (1 ball)

Calories 121 Calories from Fat 108

Total Fat 12g                            18%

Total Carbohydrates 3.8g      1%

Dietary Fiber 2.9g                    12%

Sugars 0.8g

Protein 2g                                   4%

* Percent Daily Values are based on a 2000 calorie diet.