Thursday, December 13, 2012

A Healthy Southerner's Paradise!!!

As I’ve mentioned….or rather driven home the point…..I am a southern girl. For those of you who are as well, you’ll probably agree with me when I say that it’s one of my favorite things about myself. Unfortunately, it produces a regular argument between my healthy me and my southern me with regards to food. But after a wildly flattering comment post Crazy 8’s this week, by one of my trainer’s other clients, I was revved upped to keep fit and find a way to make a southern meal healthy and happy!

As I’ve said before, I just don’t see the point of eating if it’s not delicious! This revised southern classic was not only delicious, but really cute too!

Here’s the Breakdown:
Turkey Meatloaf Muffins
½ lb ground turkey breast
½ lb ground turkey (regular)
1 egg
¼ onion, diced finely
½ green pepper, diced finely
1 ½ Portobello mushroom caps, diced small
Splash of Worcestershire sauce
2 tsp – 1 Tbsp Montreal Steak Seasoning
½ tsp crushed red pepper flakes
1 Tbsp dried parsley
½ tsp garlic powder
Coconut oil

Muffin Topper
½ lb center cut bacon
1-8 oz can tomato sauce
Dried basil

Mix everything for the meatloaf muffins together. Grease the muffin tins with coconut oil and fill each cup with the meatloaf mix. You should have about 8 “muffins”.  Cut the bacon in half to make smaller pieces. Then microwave on paper towel for 3 minutes. Meanwhile, mix up the tomato sauce, Worcestershire and dried basil. Smash down the meat a little with a spoon. Spoon on the sauce, layer on a piece of bacon then spoon on a little more sauce. Bake at 400 degrees for 30 minutes. If you like your bacon a little burnt/crispy like I do, turn up the heat to 450 degrees after 20 minutes. Make sure you put your muffin tins on a large baking sheet so that it doesn’t leak into your oven and smoke up. I learned this particular lesson the hard way.

Roasted Garlic Cauliflower Mash
1 head cauliflower
1 cup grass fed yogurt
10 cloves garlic
Olive oil

Before you start doing anything with the meatloaf, coat garlic with olive oil. Roast in the oven at 300 degrees for about 15 minutes until lightly browned and soft. Trim and boil the cauliflower for about 20 minutes or until soft. Mix in a food processor with yogurt and garlic. Mix in s&p to taste.

As far as the zucchini goes, I just sautéed it in a pan with a little oil and s&p.

The verdict? Soooo yum yum yummy!

I want to share a few of my tricks to healthing up this typically unhealthy meal. I learned that if you add Portobello mushrooms to meat, it serves as an expander but you can’t really notice that it’s not meat. This way you remove some calories with healthy veg! And it’s true, you would never know. I also replaced mashed potatoes with cauliflower. The Irish girl in me really struggles with this tough transition, but it was super and as my soul.train. friend Jackie mentioned when discussing the benefits of tequila, it’s Paleo! I used Traders Point Creamery yogurt to make them creamy, but felt great about the fact that Traders Point is grass fed dairy. You can get this brand at Whole Foods.

I hope you enjoy this as much as I did. One other score….totally portable leftovers, should you have any!

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