Jamie Eason Turkey Meatloaf Muffins

If I had to think about one person that I would love to look like, it would be Jamie Eason. She maintains her femininity and yet looks very strong. I admire any woman that can take care of herself and maintain a successful business/career. But especially her. You can tell she’s the sweetest thing, and she’s a breast cancer survivor and still going strong. Much to admire!

I am going through her Live Fit 12 week program and found some of her tips and recipes interesting. This one is essentially turkey meatballs large sized….turkey muffins is really kind of a scary term, but that is what we will call them. The serving size of these guys for women is 2 and for men 4. You can really  make them as big or small as you like but you will need to portion and adjust your cooking time accordingly.

These are very tasty. Just enough seasoning, moist enough where you do not need a topping. Smokey from the cumin, spicy from the flakes, and garlicky with the garlic powder. Feel free to add in anything you’d like. I have thrown in some red bell peppers and roasted or sun-dried tomatoes. Yum! You can also use something else besides quick cooking oats which I never have on hand. Today, I used plain bread crumbs, but these really taste best if you have garlic croutons and crush them up to replace the quick cooking oats. Add mores fat but much more tasty. Besides, these little guys are already figure friendly. You can freeze these too, and they will stay in your freezer for a few weeks so you always have something tasty and low fat ready to go. NO MORE EXCUSES!

JAMIE EASON TURKEY MEATLOAF MUFFINS
*slightly adapted

Ingredients:

* 2 lbs ground turkey (or chicken)
* 3 egg whites
* 1 cup quick cooking oats (I like crushed up garlic croutons)
* 1/2 tsp ground cumin +
* 1/2 tsp dried thyme
* 2 tsp dry yellow mustard
* 2 tsp black pepper
* 2 tsp chili pepper flakes
* 1 tsp salt
* 2 tbsp garlic powder (2 cloves minced)
* 1 small onion (finely chopped)
* 2 celery stalks (finely chopped)
*celery salt, garlic salt, green onions to taste

Directions:
1. Preheat oven to 375 degrees.
2. Spray muffin pan with canola or olive oil.
3. Mix all your ingredients together in one large bowl.
4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
5. Bake for 40 minutes.

*Tip – bake one muffin or fry a piece of the mixture on the stove top to test if the seasonings are to your liking.

Makes 12 muffins.

Serving Size:
Women: 2 muffins
Men: 4 muffins

**I will be adding a cauliflower recipe soon that would make the perfect side dish soon!

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Whole Wheat Pasta with Eggplant-Tomato Sauce


It’s my second Meatless Monday dish, and I’ve been very excited to find new recipes that do not feature meat as the star. I almost think of this as a detox day to get in as much veggies and fruits as my body can muster.

This pasta sauce coincides nicely with both themes I am following this month, meatless (Mondays for sure only) and unprocessed (except for the pasta :/). The combination of the mushrooms, carrots, and eggplant really make this hearty so that if you are a die hard meat eater, you will not miss it in this dish.

After the fact, I added some raw sugar to the sauce as I felt like it was a little too sour. You could of course totally skip this if you want, but my taste buds haven’t quite gotten over the fake sweetness often added into dishes. What you are left with is a nicely balanced, FRESH sauce. You could even saute the veggies or maybe even roast them before putting them in the hot tub (aka slow cooker). If you do not like the veggies used, swap them out for something you love. And use whatever pasta you like. I just happened to have whole wheat shells on had. Use what you have! The possibilities are really endless…

Enjoy,

♥ G

Ingredients

  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 clove garlic, minced
  • 1 medium eggplant, peeled, cut into 1/2-inch dice
  • 10 ounce mushrooms, chopped
  • Salt
  • 1 28-oz. can crushed tomatoes
  • 1 pound whole-wheat penne
  • 1/4 cup finely chopped fresh basil leaves

Preparation

  • 1. Mist a slow-cooker insert with cooking spray. Combine butter, onion, celery, carrot and garlic in slow cooker. Add eggplant, mushrooms and 1 tsp. salt. Stir in tomatoes, cover and cook on high for 4 hours or on low for 6 hours. Stir once or twice during cooking.
  • 2. Bring a large pot of salted water to a boil and cook penne until just tender, about 10 minutes. Drain pasta, toss with sauce, sprinkle with basil (and grated Parmesan, if desired) and serve.

ALL YOU
Issue 10, October 21st, 2011

Meatless Monday: Baked Kale Chips w/ Parm

Aside

Welcome to Meatless Mondays! If you are not familiar with “Meatless Mondays“, it is an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet.


I thought I would kick off the series with a recipe I saw on Wishful Chef and that would be Baked Kale Chips with Parmesan. This is my 2nd, yes 2nd time making this because these can burn very easy and very fast.

These are definitely not for everyone. I would like to say this is a great way to sneak in some nutrition to your kidlets, but these Kale chips are definitely a grownup treat.

I prefer the Kale to be soft in the middle and slightly crunchy on the outside. When the chips come  out this way, they retrain a juicy salty center. It’s quite good if I do say so myself! These are in no means a replacement for potato chips, but it’s a great way to use leftovers and help take away your salt craving.

WARNING: You must like Kale ALOT to like this.

BAKED KALE CHIPS WITH PARMESAN

(adapted from Wishful Chef)

  • 1 bunch curly kale
  • 1 tbsp olive oil
  • 1-2 tbsp grated Parm
  • salt to taste

Preheat oven to 375°F.

Cut leaves off the thick stems into large pieces. I just ripped the leaves off of the stem into smaller pieces and then rinsed the leaves under cold water. Dry well with a kitchen towel. In a large bowl, mix together the kale leaves, olive oil, salt and parmesan.

Spread leaves out on a cookie sheet. Bake for about 10-15 minutes total, checking it after about 8 minutes to make sure there is no burning occurring. At that point, turn leaves over so they bake more evenly.

Total time: 20-30 minutes
Yield: 4-6 serving

Yum Yum Granola with Fruit Cocktail

 

New series on the way called Fit Fridays! Nice, quick, delicious healthy meals for the girl on the go! This recipe makes for a wonderful, sweet granola breakfast sneaking your favorite fruit into the mix. Feel free to change up the fruit I’ve used for your favorite. Question of the day – what’s your favorite healthy breakfast?

As always, enjoy!

♥ g

for the granola

  • 1 tbsp rolled oats
  • 1/2 tbsp sesame seeds
  • pinch of ground ginger
  • 1/2 tbsp sunflower seeds
  • 2 tsp freshly squeezed orange juice
  • 1 tsp honey or light agave nectar

for the fruit cocktail

  • a combo of your favorite fruit (i used a mix of berries)
  • 6 tbsp freshly squeezed orange juice
  • 1 tsp finely grated orange zest
  • 1 tsp peeled and finely sliced gingerroot
  • 1 tsp hone or light agave nectar
  • 1/2 tsp arrowroot, blended with a little cold water (sub corn starch)
  1. Preheat oven to 350°F
  2. To make the granola, put all the dry ingredients into a bowl, then add the orange juice and honey and mix thoroughly. Spread out on a nonstick baking sheet and bake for 7-8 minutes. Remove from the oven, break up into pieces, then return to the oven for an additional 7-8 minutes. Remove from the oven and break up again. Let cool on the baking sheet. The mixture will become crunchy when cool.
  3. To make the fruit cocktail, put the fruit into a bowl. Put the orange juice and zest, ginger, and honey into a small pan over medium heat and bring to a boil. Gradually stir in the arrowroot mixture and cook, stirring constantly until thickened.
  4. Pour the mixture over the fruit and let cool, cover, and let chill in the fridge.
  5. Spoon the covered fruit into glasses and sprinkle with granola.

G’s tips:

  • This dish can be prepared in advance and assembled just before eating.
  • The granola will keep well in an airtight container for several days and can be used with other fruit combos.

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