Sunday, July 13, 2014

Carrot Zucchini "Muffins"

Uh oh. You probably noticed that the word "muffin" is inside those dreaded quotation marks, right? You know what that means! This is a Paleo-ish recipe (not exactly Paleo, either!) which means these "muffins" are not your average bakery creation. Instead of flour, they are made mostly from turkey.
Yup. Ground turkey muffins.

If you are a traditionalist and believe your muffins should not contain meat, then just think of these as mini-meatloaves. They are adorable, healthy, PACKED with protein, delicious, and so easy to grab in the morning for a quick breakfast. Warm a couple up in the microwave for just one minute and you're good to go.

If you are a woman heading into menopause, you know you should add more protein to your diet! If you're a dude trying to put on more muscle and lose the fat, the same applies. Here's a recipe you all must try! You can substitute any ground meat you like for the turkey. Ground beef or lamb would be great, too.


Ingredients:

About 1 and 1/2 pounds ground turkey (or other ground meat)
3 slices organic sprouted wheat bread, like Ezekial brand (Paleo people can substitute 1/4 c. ground flax seed)
2 large eggs, beaten
1/4 cup cottage cheese or yogurt (Paleo people can omit or substitute coconut milk)
3 large carrots
1 medium zucchini
1/4 cup sunflower seeds
1/4 cup hemp seeds
1/2 cup large black raisins
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup walnut halves

Preheat oven to 350F. Spray muffin tins with olive oil or coconut oil spray. Set aside.

In large food processor, finely chop carrots. Add the zucchini and chop finely. Add the bread and pulse until everything is finely chopped. Bread should look like large crumbs.

In large mixing bowl, mix eggs and cottage cheese or yogurt. Season with salt, pepper, and spices. Add the chopped mixture from the food processor and mix well to moisten. Add the rest of the ingredients (except walnuts) and combine well. Fill muffin tins with mixture. Top each muffin with walnuts halves.

Bake at 350F for about 35 minutes. Let sit 5 minutes before removing from tin. Makes 12 muffins. Enjoy!

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