Nobody wants Salmonella for Dinner

Dinner last night was a colossal failure.  Turkey burgers are a staple in our meal rotation so I’ve cooked them countless times.  Last night after adding the seasoning something didn’t smell quite right.  I checked the date on the package. Still good.  Hmmm.  A little more spice couldn’t hurt.  I added some extra hot sauce, formed the patties and put them in the oven.  Thirty-five minutes later I checked the temp and they were good to go. So I thought.  I went about prepping cauliflower and broccoli with a dash of lemon juice and pepper.  I plated everything, no buns of course, and we sat down to eat.  One bite of the turkey burger and spit it back on my fork. “Don’t eat it Jon. It tastes bad.”  Bless my husband and his dear heart that will eat anything I put on a plate in front of him.  “It’s ok babe. It’ll be fine.”  I sniffed it again.  There was no question in my mind that the meat was spoiled.  I scraped the plates into the garbage before he could even get a pity bite in. I was pissed. And hungry. Not a good place to be on the fourth day of our challenge.  I quickly scanned the fridge for leftovers.  Steak fajita strips and ham.  That would have to suffice. Nobody wants salmonella for dinner.

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To make things worse, last night was a completely restless night of sleep.  At 2:30am I finally gave up and just stared at the ceiling until my alarm went off at 4:30.  While this could have been a continuation of the detox, I think it was more likely that my body was protesting that holiday break was coming to an end.  When we finally dragged ourselves out of bed, Jon mentioned that he didn’t feel bloated and the low back pain he experienced everyday when he woke up was gone.  Awesome. I was so happy he was starting to feel the benefits of the challenge.

I also had another victory when I slid into a pair of skinny jeans that five days earlier I had to strategically shimmy on. My bloating was subsiding as well. It didn’t change the fact it was Monday and time to head back to the office, but it certainly helped a little.

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Damn you Pumpkin Spice

My husband came home from work last night, head down.  “I screwed up. I ordered a pumpkin spice coffee with almond milk at Dunkin Donuts this morning. I didn’t mean to.” It was only day 2 of our challenge.  I laughed. He tried to explain. I laughed more.  Was this going to ruin the challenge? Nope. But I wasn’t gonna let him know that.  I just shook my head and asked if he wanted to call the whole thing off. “Of course not!”

Habits are hard to break, especially ones you didn’t know existed.  Like the simple act of ordering a flavored coffee and not realizing that it was loaded with sugar.  Or only reading the nutritional label on packages and not the entire ingredients list.  There is sugar hidden everywhere! Just because the label claims 0g of sugar in the nutritional section, doesn’t mean it isn’t made of it.

Last weekend I made my first turkey. And while I like turkey, sometimes I need to get creative with the leftovers.  Dinner last night was Paleo Turkey Pot Pies.  The measurements in the recipe below are rough estimates. I don’t really measure things when I cook so take the instructions with a grain of salt…

Paleo Turkey Pot Pie

For the filling:

In a large pan, saute:

  • 2 Carrots, sliced
  • 2 stalks Celery, sliced
  • 1 small Onion, chopped
  • 1/2 c. Mushrooms, sliced
  • 3-4 cloves garlic, minced
  • 1 TBL coconut oil

Add:

  • 1-2 c. Turkey, chopped
  • 1/2 c. Chicken Stock
  • 1 TBL Arrowroot Powder (to thicken)

Cook over medium until the liquid thickens.  Evenly divide and fill two ramekins. (14oz)

For the topping:

Preheat oven to 350F.

Mix together:

  • 2/3 c. Coconut Flour
  • 2 pinches of Salt
  • 1/4 tsp Baking Powder
  • 1 Egg, beaten
  • 2-3 TBL Water

Spread the “dough” evenly over the turkey mixture in the ramekins. It will be lumpy.

Bake in the oven for 20 minutes or until the crust is golden.

Let cool for about 5 minutes before serving. Insides will be lava hot.

turkey pot pie

We both love our desserts.  Jon loves anything chocolate.  I love mint chocolate chip ice cream.  We both love peanut butter cups.  So, to help us through the cravings, I whipped up a paleo treat to be enjoyed in moderation.  Dark Chocolate Almond Cups.  Surprisingly, these are super easy to make.

Dark Chocolate Almond Cups

In saucepan, melt over low heat, stirring frequently:

  • 4 Unsweetened Chocolate Baking Squares
  • 1/4 c. Coconut Oil
  • Stevia to taste (1-2 TBL)
  • 2 tsp Vanilla

In a separate bowl, beat together:

  • 1/2 c. Almond Butter
  • 1TBL Vanilla
  • 1/4 c. Coconut Oil
  • 1/2 tsp Salt
  • 1 scoop Vanilla Protein powder (optional)

Line mini-muffin tin with papers.  Drizzle melted chocolate into bottom of paper liner to cover it.  Add a small scoop of almond filling.  Drizzle spoon full of chocolate over the top to cover.  I sprinkle a dash of sea salt on top and then place the tray in the fridge to cool.

Once set, I move them to an airtight container and store them in the fridge. (makes about 24 mini cups) The trick is to limit yourself to 1-2 because they are so tasty.

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Enjoy!