MAPLE SUGAR ACORN SQUASH

Ingredients:

  • 1 ½ cups of Water
  • 2 tsp Butter
  • 1 tsp Cinnamon
  • ½ tsp Ginger
  • 1/3 cup Pure Maple Syrup
  • 1 Acorn Squash
  • Glass Baking Dish

Directions:

  1. Preheat oven to 400 degrees.
  2. Rinse squash, cut in half, and scoop seeds.
  3. Place face down in 1½ cups of water
  4. Bake for 40 minutes.
  5. Combine butter, cinnamon, ginger, and pure maple syrup in a small bowl.
  6. Remove from oven, drain water, and flip squash.
  7. Pour combined ingredients into the center of each half, dividing them evenly.
  8. Bake 10 minutes.

2 Servings

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PROTEIN PUMPKIN PANCAKES

2015/01/img_71391.jpg (31g protein per batch)

Ingredients:

  • 4 Egg Whites
  • 1Egg
  • ½ Banana
  • ¼ cup Steal Cut Oats
  • 1 tbs Almond Butter or Peanut Butter (optional)
  • ½ tsp Pumpkin Pie Spice
  • ¼ cup Organic Pumpkin Puree
  • 1 lg Frying Pan
  • Pure Maple Syrup
  • Olive Oil Spray

Directions:

  1. Grind oats in a mini food processor or blender.
  2. Add banana, eggs, spices, peanut butter, and pumpkin. Blend until consistency.
  3. Spray pan with olive oil.
  4. Turn stovetop to medium high and wait for pain to heat. Once hot, carefully pour small amounts of batter to make mini pancakes (the larger they are, the harder they are to flip).
  5. Once the pancakes start to bubble. Flip them. Approximately a minute on each side.
  6. Make sure to spray pan in-between so that they do not stick.
  7. Serve with pure maple syrup.

Servings vary.

MEATLOAF CUPCAKES

/home/wpcom/public_html/wp-content/blogs.dir/f50/39641228/files/2015/01/img_7472.jpgMeatloaf Cupcakes
Ingredients:
•1 lb of Organic Lean Ground Turkey
•1tsp Mrs. Dash Garlic and Herb
•1 egg
•2 tbs of Red Onion
•¾ cup of grated Zucchini
•¼ cup grated Carrot
•2 tbs Parmesan Cheese
•2 tbs of Organic Ketchup

Directions
1. Preheat oven to 350 degrees.
2. Grate zucchini and carrot, and set aside with chopped onion. *make sure zucchini has been dried with paper towel to absorb moisture.
3. In a bowl combine meat, egg, Mrs. Dash, parmesan cheese, and ketchup. Mix with hands.
4. Fold vegetables into meatloaf.
5. Spray cupcake pan with olive oil. * If this is for a party, you may prefer to use tin liners.
6. Spoon meatloaf into individual cupcake tins about ¾ of a way high.
7. Bake for approximately 20 minutes.

Mashed Cauliflower Frosting
Ingredients:
•½ head Cauliflower
•Organic Non-fat Milk
•Greek Yogurt Cream Cheese
•Kosher Salt/Fresh Ground Pepper
•1 tbs of Butter with Olive Oil
•Garlic Powder

Directions:
1. Boil cauliflower until it falls apart when speared.
2. In a Magic Bullet or mini food processor combine cauliflower, a splash of non-fat milk, garlic powder, and 2 tbs of greek yogurt cream cheese.
3. Blend until a smooth “potato” paste forms.
4. Add salt and pepper (to taste)
5. Plop one tablespoon of mash on individual turkey meatloaf cupcakes. (If making these ahead of time or for meal prep, wait to add until just before consumption).

12 servings (2 cupcakes per serving)

 

MINI TURKEY BURGERS

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Ingredients:

1) 1/2 lb Natural Lean Ground Turkey
2) 2 tsp Mr. Dash-Garlic and Herb
3) pinch Organic Garlic
4) 1 Laughing Cow Light Swiss wedge
5) 1 La Tortilla Factory Wrap Minis-Multibran
6) lettuce

Directions:

1) Combine ground turkey, Mr. Dash, and garlic.
2) Divide the meat into 3 servings and shape into 3 neat patties.
3) Cook on grill or bake until preferred (I like mine cooked on the well side).
4) Microwave Mini Wrap with laughing cow spread for 15 seconds.
5) Add lettuce and burger
6) Enjoy!

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