Healthy Protein Packed Turkey “Muffins”

I’m starting off this blog post with a personal message from me….I promise not to get too mushy.

I want to say thank you to everyone who sent me get well wishes, posted such nice comments on Facebook, sent food for my family and I, and came by to keep me company in my time of need. B”H, thanks to all your prayers, I am recovering from my latest surgery and I am back on my feet. Even better, I am back to cooking!

My life has changed again, but that’s ok. I’m rollin’ with it! My diet is now even more restricted, but that’s fine. I will adapt and make the best damn low-fat, tasty dishes. Food definitely does not need to be boring to be healthy. I love a good challenge and I love sharing them with all of you!

If you have ever felt like you can’t loose that baby weight, or you are too old to start a new diet, I have been there and done that. The truth is, diets just don’t work. The secret to a healthier life, a slimmer physique and lots of energy is adopting a clean eating lifestyle.

Unfortunately, we Jews don’t always eat very healthy food. For some reason, we are obsessed with Chinese, fried and chemically enhanced food. Don’t even get me started on all the trans-fats and sugar in our baked goods, sauces, non-dairy creamers and whipped topping. It’s time we revolutionized our diets, said no to the stuff that makes us sick and learn to make simple, healthy recipes in our kitchens so our children won’t suffer later on in life, B”H.

I have found that making simple and fast protein packed recipes, keep me from binge eating and it really helped me loose all the weight. I eat these Turkey “Muffins” as a mid- morning and mid-afternoon snack. They are so easy to transport and can be eaten without utensils. To make my life even easier, I place each “muffin” in a cupcake liner so my hands don’t even get dirty.

Healthy Protein Packed Turkey “Muffins”

Preparation time: 10 minutes

cooking time: 20-25 minutes

Serving: 16 “muffins”

Ingredients:

2 lbs organic free-range Kosher minced Turkey breast

2 egg whites, lightly beaten

4 1/2 cups grated organic green zucchini

3 tbsp. minced chives

4 tbsp. minced shallots (Green onion)

Handful of fresh cilantro (coriander), chopped thin

2 tsp. ancho chili powder

3 tbsp. garlic powder

3 tbsp. onion powder

2 tsp. paprika

2 tsp. salt

1 tsp. ground white pepper

Pam cooking spray

Instructions:

In a large mixing bowl, mix all the ingredients together without applying much force.

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With a 1/4 c. measuring cup, scoop out a large ball. Shape lightly and place in muffin tin sprayed with Pam. I sprinkled some ancho chili on top for some colour.

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Bake for 20-25 minutes until golden.

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