Okay so wow the sunshine has been amazing the last couple days here in Seattle! And it’s warmer at around 60 degrees too. It has felt so good to have the sun on my face. It’s weird to think just a couple weeks ago we had our snowstorm and it was 30 degrees colder! I really am so lucky to live in one of the prettiest parts of Seattle too…Greenlake. Here are some pictures I took yesterday:
I just love capturing pretty moments that sometimes just take my breath away.
And now on to these yummy Turkey Chipotle Muffins! Like I said, I’ve been eating a lot more protein these days. I found this recipe from Jamie Eason who is a body builder out in California. She’s always in my Oxygen magazine with pictures of her awesome workouts. It’s pretty much making a meatloaf but putting scoops into a 12 cup muffin pan! This way it helps with portion sizes which is so important. It’s so easy to eat too much. Portion sizes are out of control in restaurants. Plus, plates are just bigger these days and we fill them up with lots of food. But I think this is just such a great idea because it’s really easy to just reach in and grab one for a snack and they taste good cold as well. I actually prefer it cold because these have a little kick with the chipotle pepper spice in them and I have a super sensitive palate when it comes to spicy food so I guess it kind of cools it down. I’m such a baby I know! But these are also great to take to work or school and stick in your little lunch cooler. Cooked poultry will keep in the fridge for about 4 days so you might want to cut this recipe in half if you won’t eat them all in that time. Or you can freeze them instead.
TURKEY CHIPOTLE MUFFINS
Makes 12 muffins
Each muffin will give you:
Fats: 2 grams
Carbs: 4 grams
Protein: 11 grams
- 2 lbs ground turkey (very lean)
- 3 egg whites
- 1 cup quick cooking oats
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 2 teaspoons dry yellow mustard
- 2 teaspoons chipotle pepper spice
- 1 teaspoon sea salt (or use a fun flavored one!)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped (celery is #2 on the dirty dozen list so please buy them organic)
- Preheat the oven to 375 degrees.
- Grease the muffin pan good because they will stick a lot since there isn’t a lot of fat in these.
- Mix all ingredients in a large bowl.
- Then just scoop some out and shape into a ball (racquetball size) and place in each muffin cup. If you have some left over just keep adding to each cup until it’s all gone.
- Bake for 40 minutes or until a thermometer says 165 degrees.
Have fun with this recipe and add in your own favorite spices. I think next week I’m going to add in black beans, corn, bell peppers! These are pretty dry since the turkey is very lean but I like it that way because they don’t fall apart when you take a bite. Feel free to dip them in a honey mustard sauce or ketchup but just read the labels first and make sure there isn’t too much sugar or fat in them.
Enjoy! And thanks Jamie for sharing your recipe and great idea with us!