One Skillet Turkey Sweet Potato Dinner

Hey friends! I’ve been in quarantine for over seven weeks, and have been cooking up some delicious meals I find on Pinterest or Google! I should have shared all of my creations, but I haven’t done that because a lot of recipes I’ve followed very closely to their original, and didn’t want to take credit for someone else’s meal. This recipe, however, I doctored and cooked differently than the original recipe directed. I also added a few ingredients to expand the taste, so I wanted to share what I created. It was a hit with my family and very easy to make!

You will need:

1 lb ground turkey (93-99% lean)

1 yellow bell pepper, diced

1 white onion, diced

4 cloves minced garlic

2 large sweet potatoes diced (or 3 cups worth)

4 tablespoons of olive oil (two for the pan, and two for the potatoes)

1 tbsp fresh rosemary

1/2 cup of shredded low-fat mozzarella

1 tsp chilli powder

1.5 tbsp cumin

2 tsp Soul Seasoning (you can buy this online here)

1/2 tsp red pepper flakes

Salt and pepper to taste

*Optional* 1 and 1/2 tsp of chopped parsley, cilantro, or chives – your choice

To begin, mix your diced sweet potatoes with olive oil, salt, pepper, and rosemary. Toss until coated. On a parchment paper lined cookie tray, roast the potatoes at 400° farenheit for 25 min.

Next, heat 2 tbsp of olive oil in a 12 in cast iron skillet. Add garlic and let the skillet and garlic get hot and fragrant about 3-4 min. Add ground turkey. Cook on medium heat until no pink shows 6-8 min.

Add cumin, chilli powder, red pepper flakes, and soul seasoning to season the turkey. Add salt and pepper to taste. Then add your small diced onion and yellow pepper. Let the onions cook until they’re translucent.

Now this is where your preference plays a role in your cook time. If you want your potatoes crispier, you can add a few tbsp of water to meat mixture to avoid the meat drying out as you wait for the taters to crisp up. You can lower the heat on the stove top while you wait. But I found the potatoes were cooked and somewhat crisp after around 25 min.

After potatoes are finished, immediately transfer them into the meat skilled and mix everything together. Top with your mozzarella cheese, and then take the whole skillet and stick it in the oven. Set the oven to BROIL for 1.5 min to brown and melt the cheese.

Take the skillet out of the oven, and top with chopped parsley or chives or cilantro! Or serve plain! Your choice!

Serve immediately and enjoy 😉

The end result is savory with a little kick of heat at the end, but the sweetness of the potatoes offsets the spice. It’s SO good, and low-fat!! I served this with corn muffins as a side, and it was very filling to feed my family of four (mom, dad, brother, and myself!). If you have a larger family, you can definitely double the recipe and cook it in two skillets or one larger pan!

I hope if you try this recipe, you enjoy it! Enjoy your meals with your families and loved ones, and stay healthy and safe!

Xoxo

Gluten-Free Protein Pancakes

Hey loves! I wanted to share a yummy recipe for all my quarantine-folk who want to try something different for breakfast! These gluten-free protein pancakes are also vegan because I use a vegan protein powder and unsweetened coconut milk, but feel free to use whey protein and dairy milk if you so choose!

The recipe is fairly simple, and you can doctor it to your liking. I add frozen blueberries to mine, and mix in half of a mashed banana, and slice the other half of the banana on top when they’re done. I’ve added chia seeds in the batter as well for even more protein, but you can also just add them on top afterwards for texture.

For this recipe, you will need:

2 scoops of protein powder
(I used 1 scoop of vanilla and 1 scoop of chocolate Arbonne protein powder which you can buy here)
1/4 cup unsweetened almond or coconut milk
2 tablespoons of almond flour
1/4 teaspoon of vanilla extract
2 egg whites
Optional toppings You can add whatever kind of fruit, seed, or sweetener, like maple syrup or honey! Feel free to mix any kind of nut butter in the batter, or spread it on top! Yum!

Mix all ingredients and add-ins in a bowl. I add a spread of coconut oil into a non-stick pan and cook the pancakes until they are light brown on both sides and not liquidy on the inside. You’ll be able to tell by taking a spatula and pressing down gently on the pancake. If nothing spills out, the inside is cooked.

The texture of these pancakes will not be a normal pancake texture. They’re a little softer/squishier, and less “cakey” than their traditional, glutinous counterparts. They’re still delicious, and keep me full for hours! This recipe yields about 4 silver dollar sized pancakes. Perfect single serving!

If you try this recipe, I hope you enjoy it! Any and all variations will probably turn out perfect! Stay healthy and happy my friends! ✌️

Xoxo

Flourless, Eggless, Dairy-Free Pumpkin Pancakes for your October Morning!

Hello beautiful internet readers! HAPPY HALLOWEEN! Today I have another recipe for you!

My friend sent me a Snapchat the other day of these delicious vegan pumpkin pancakes she made. I asked her for the recipe, and decided to try them for myself!

The original recipe can be found at The Big Mans World website, but I doctored it a little bit to fit my needs.

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Ingredients

  1. 1 cup rolled oats (I used flattened quick oats and it worked well!)
  2. 1/4 cup milk of choice (I used coconut milk) **I found this recipe needs an extra 1/4 of milk, making the final ratio a 1/2 cup of your milk of choice**
  3. 1/2 cup pumpkin puree (I used organic)
  4. 1/2 tsp of cinnamon
  5. 1/2 tsp of pumpkin spice (or you can mix equal parts cinnamon, ginger, and cloves to create your own)
  6. 1 tbsp of baking powder
  7. 1 tbsp of apple cider vinegar
  8. 1 tbsp of sticky sweetener of choice (I used maple syrup, but you can use honey or any other syrup)
  9. 1/4 cup of chocolate chips (totally optional but totally worth it)

Instructions

  1. Add all of the dry ingredients and blend them together. I did this first as it created almost a flour-like base for all of my wet ingredients.
  2. Add all of the wet ingredients to the dry mixture and blend together. I used my NutriBullet, but if you don’t have a blender you can use a hand mixer or stand-up mixer. Stir in chocolate chips.
  3. Let the mixture sit for 3 to 5 minutes, and use an oil or fat of choice to grease a heating skillet. I used coconut oil because I love it, and find it keeps my pans greasy better than a vegetable oil.
  4. When the pan is hot, use your 1/4 cup to measure out a 1/4 cup of batter and pour into the pan. You will need to move the batter around to flatten it out a bit.
  5. Cook for 3 to 5 minutes on each side for a more traditional pancake consistency.  The original recipe says to cook for 1 to 2 minutes, and when I did this for my first pancake it was a little too wet for my liking still. Cooking the pancakes for a bit longer per side gave them a traditional pancake shape and consistency. When I saw the edges turning golden brown I knew to flip them. **Make note when cooking longer not to burn them**
  6. When done, plate them and serve with your favorite toppings, fruits, nuts, etc. And don’t forget your coffee!

Voilà! You can now enjoy healthy, vegan delicious pumpkin pancakes!

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If you have any leftover pancakes, individually wrap them in foil or plastic wrap and store in the freezer! When you are in a hurry in the morning, you can take them out of the freezer and let them defrost for a few minutes and eat them cold, pop them into the toaster and toast them like bread, or reheat them in a skillet!

I hope you enjoy this recipe, and I hope you try it for yourself! They are so delicious and easy to make, and also super filling/satisfying!

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Hope you enjoy the spookiest day of the year!!

Happy Hauntings!

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Citrus, Ginger, Coconut Water – Spring Thirst Quencher

Hello everyone!

Lately, I’ve been switching a lot of my cooking products/products I eat to coconut-derived products. For example, I’ve switched my milk to unsweetened coconut-almond milk; instead of olive oil, I use organic coconut oil; and instead of bringing regular water to rehearsals and teaching, I’ve been making this coconut ginger citrus water instead! I want to share this recipe because it has changed the way I hydrate, and I’ve only been experimenting with it for a week!

When I dance a lot/exercise a lot, sometimes regular water (room temperature or cold) becomes hard to swallow. That’s not a metaphor – I mean for me personally water becomes really hard to swallow because it just doesn’t cut it with no electrolytes or anything to replenish the salts I lose through sweat. I’ve never been a fan of Gatorade unless I have a bad cold! I just can’t tolerate the sugar when I am burning energy because it leaves a terrible taste in my mouth.

Coconut water has A TON of natural electrolytes and salts you need to replenish your body, without artificial colors, flavors, or added sugar and syrups. Although coconut water plain is just as good for you, it is an acquired taste. When sweating, plain coconut water may not be the best option to drink because it’s a bit bitter, thick, and salty. This citrus and ginger coconut water quencher is sure to provide a better, more palatable flavor, and yummy hydration for everyday drinking.

This is not my original recipe, however, you can get creative and add as much or as little as you want! I found the original recipe here: https://www.meghantelpner.com/blog/coconut-water-benefits/.

What you’ll need:

  • All natural coconut water (**I’ve used Vita Coco and Goya Coconut Water**).
    • Usually I use the regular 2-cup servings in the box you can get at the supermarket. Pictured is a larger coconut water, which may be more economical if you’re making this drink frequently.
  • Fresh ginger root
  • Regular filtered water
  • Fresh Lemon
  • Fresh Lime
  • Honey (if you want a little sweetness!)
  • A blender or NutriBullet

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What to do:

  1. Add 1.5 – 2 cups of coconut water to your blender
  2. Add 0.5 – 1.5 cups of regular filtered water to your blender (depending on how concentrated you would like the coconut water to be)
  3. Add 1 – 2 tablespoons of fresh lemon juice
  4. Add 1 – 2 tablespoons of fresh lime juice
  5. Grate the ginger root and add 1/4 teaspoon or more of ginger to your mix (add more or less to taste)
  6. Optional Step: Add 1 tablespoon or more of honey for sweetness
  7. Blend!!
  8. Taste test, and adjust whatever more or less of whatever it may need. Or if you are satisfied, move on to the next step!
  9. Transfer to a refrigerator safe container, and chill. Serve cold!

It will stay fresh for up to two weeks in the refrigerator (if it lasts that long – it is SOO good!). It is best served chilled, and over ice. You can add fresh lemon and lime wedges, or more grated ginger to the top for garnish if you are planning to serve this to dinner guests/friends. You can blend it with ice and make a healthy, quenching, slushy, or even add tequila if it is Taco Tuesday and you’re feeling like you want a healthy twist on a margarita!

I’ve found this recipe to be delicious with a little more lemon and lime, a little extra water (not too much though), and a little extra ginger. I’ve also found it to be delicious with, or without honey! I will definitely be making this a lot while I am attending the American Dance Festival, and will be making this for all of the shows I have coming up! (I’m performing in my first full-length ballet – Midsummer Night’s Dream – in June).

What’s your favorite way to hydrate? If you try this recipe, or have another coconut water recipe, please share it in the comments! I would love to try it!

Xoxo

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Vegan, Delicious Steel Cut Oats Recipe

Hi everyone!

I’ve been trying to lead a healthier lifestyle, including changing what I am putting into my body. A healthy gut is essential for a healthy mindset, and I’ve been playing around with different recipes and types of food to sustain me. A few weeks ago, I decided to try to cook steel cut oats as an alternative to my usual go-to flattened rolled oats. I found an awesome recipe on Cookie+Kate on how to cook steel cut oats, so here is the recipe and what I did!

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Fun Fact: Did you know steel cut oats take longer to cook than rolled, flattened oats because the oat grain itself is cut in half? Thus, it is thicker and pointier than a flattened oat, and takes longer to cook thoroughly. Both types of oats derive from the same groat grain, however, flattened “quick” oats are more processed which is why the health food community prefers steel cut oats, as they are less processed!

INGREDIENTS

  • 3 cups water
  • 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc. (**I USED UNSWEETENED COCONUT ALMOND MILK**)
  • 1 tablespoon coconut oil or unsalted butter (**I USED COCONUT OIL**)
  • 1 cup steel-cut oats
  • ¼ teaspoon salt (**I USED HIMILAYAN PINK SALT**)
  • Any toppings you want! Fruits, nuts, seeds, syrup, honey, etc.

DIRECTIONS

Add the water and milk to a saucepan and bring to a simmer over medium heat. In a skillet, melt the coconut oil and add the steel cut oats. Toast the oats for 2 to 5 minutes until they are fragrant. (I personally toasted mine for 7 min as I let my liquid mixture heat. I was not disappointed, and the oats smelled incredible).

Once the oats are toasted and the liquid mixture is simmering, add the oats to the liquid. Reduce heat slightly to prevent scorching, and cook for twenty minutes, stirring occasionally. Mixture should be thick. After 20 min, add the salt, and continue to cook and simmer for an additional 10 minutes (give or take depending on preference, or if you’ve doubled the recipe). Make sure to stir a few more times during the last 10 minutes.

Once the time is up, remove it from heat, transfer to a bowl, and get creative with toppings!

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For my bowl, I added two teaspoons of light brown sugar, a tablespoon and a half of organic maple syrup, frozen strawberries (that thawed on the hot cereal and were super sweet!), sliced banana, unsweetened coconut flakes, and flax seeds!

This recipe yields a lot of product, so make sure to let the oats cool completely in a covered pot before putting in a covered tuperware and storing in the refriegerator. If you don’t let them cool completely before storing them, they could form a layer of discoloration on the top of the oats. This is normal and is not bad for you, however, it may look unappetizing, and then you’ll have to scrape off the discolored part before reheating or eating cold. So to save yourself the trouble, and cover them and let them cool!

I also ate some left over the next morning and served them as cold oats. It was delicious! This recipe takes some patience, but the leftovers are great for busy mornings after! Also, toasting the oats beforehand gives them such a better flavor and creamier texture! It really is worth the extra few minutes!

I hope you enjoyed this recipe and give it a try! How do you like your oats? Let me know in the comments below!

Xoxo

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