This is my version of real fast food that will truly fuel your body!
During Lacrosse season, these portable muffins became one of our staple recipes! I would make them ahead of time, pair with fruit & veggies and have a healthy, delicious picnic dinner at the field. You can add any combination of vegetables, so feel free to get creative!
2 lbs. Ground Turkey
½ c. Almond Flour
1 heaping TBsp. Italian Seasoning
1 Onion, diced
1 TBsp. Garlic, minced
3 stalks Celery, diced
2 Carrots, diced
1 c. Spinach, roughly chopped
1 TBsp. Olive Oil
Sea salt & Pepper, to taste
Preheat oven to 375. Coat 2, 12 count muffin tins with coconut oil spray.
Heat a large pan with oil & sauté onion and garlic until tender, about 5 minutes. Over medium heat, add celery & carrots, sprinkle with salt & pepper, and cook another 5 minutes. Add spinach & cook 3 mins. Remove from heat.
In a large bowl, mix together turkey, egg, almond flour, Italian seasoning, salt & pepper. Add in sautéd vegetables & mix to combine. Spoon into greased muffin tins.
Bake for 25-30 minutes, until golden brown.
These are great with mashed sweet potatoes! **(For Mashed Sweet Potatoes, peel and cube 4-6 sweet potatoes and boil for 15 mins, or until tender. Place in a large bowl and blend together with butter and cinnamon.)