Turkey Hash

by Susan on November 23, 2014

I’ve been sharing Thanksgiving-inspired recipes on here and my Facebook page all week, and thought it would be somewhat of a crime to omit the turkey. Since we’re not home for the big meal this year, though, I don’t have a big bird on my agenda.

Thus I’m offering something totally nontraditional and frankly not related to Thanksgiving in any way whatsoever. But it IS made with turkey.

I always love Guy Fieri’s dishes because they’re loaded with flavor, and this hash is no exception. Added bonus? It’s super easy to make and is gluten and dairy-free. It would taste great with a little raw cheddar shredded on top, but is fabulous as written. I did add in some garlic and cilantro to add a little more fresh flavor, as well some chopped avocado.

While it’s written to be made with ground turkey, I also think chicken or beef would taste great here too. If you don’t have time to fry up your own potatoes, organic frozen fries or hash browns would be a convenient substitute.

Turkey Hash
adapted from Guy Fieri

1/4 cup olive oil, divided
1 large diced red onion
1 red bell pepper, julienne
1 green bell pepper, julienne
2 jalapenos, diced, and seeded
2 pounds ground turkey breast
1 tsp. salt
2 tsp. freshly ground black pepper
1 tsp. garlic powder
2 pounds organic red potatoes, sliced thin
2 Roma tomatoes, diced
1/2 lime, juiced
1 medium ripe avocado, diced
minced cilantro, to garnish

In medium saute pan, add 1/2 of olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt, garlic powder and pepper.

In a separate pan, add remaining oil and fry potatoes until crispy (I actually used two separate skillets for this).

On a serving plate layer the turkey mixture on top of the crispy potatoes.

Top with diced Roma tomatoes, diced avocado and fresh squeezed lime juice. Garnish with minced cilantro.


Grain-Free Pumpkin Cranberry Muffins

by Susan on November 22, 2014

I had pinned this recipe from one of my nutrition idols (Diane Sanfilippo) many moons ago; frankly I have so many pumpkin recipes on my radar, though, that I somehow never got around to trying it. What actually swayed me was not so much my beloved pumpkin but rather the fresh cranberries.

Whenever bags of the bright red berries start popping up in the produce section I just can’t resist. Dressing, smoothies, desserts… I love fresh cranberries! They are just perfect paired with pumpkin, and these goodies are just as suitable for Thanksgiving as they are a busy weekday breakfast.

My kids were baking with me when I made these, so they did choose to scatter a few dairy-free mini chocolate chips on top. I also baked them in ramekins as opposed to a muffin tin to make them a little more cake-like in presentation. I think they came out just as pretty as they are tasty!

These sweets are grain, gluten, dairy and refined sugar-free.

Paleo Pumpkin Cranberry Muffins
adapted from Diane Sanfilippo

6 beaten eggs
1/4 cup canned organic pumpkin puree
1/2 cup melted butter, ghee or coconut oil
1 tsp. vanilla
1/4 cup raw honey
1/2 cup coconut flour
1/2 tsp. salt
1/4 tsp. baking soda
1 tbs. pumpkin pie spice
1/2 cup fresh cranberries

Preheat oven to 350.

Whisk eggs, pumpkin, butter, vanilla and honey in a large mixing bowl. Sift in coconut flour, salt, baking soda and pumpkin pie spice. Stir until well combined and gently fold in cranberries.

Scoop 1/4 cup of batter into parchment-lined muffin cups. Bake for 35-40 minutes or until golden brown.


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It just so happens that in a week I’ve decided to dedicate to my kids’ requests and favorite dishes, I find myself introduced to two inspiring young chefs. Lilly and Audrey Andrews, known as “the twin chefs” are twelve-year olds who have had a passion for cooking since they were tiny. My friends at Cooking [...]

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Autumn Pasta Salad

November 13, 2014

I’m always pleased when my kids show an interest in what I’m cooking; sometimes I don’t agree with their requests, though, and try to find a way to satisfy them on MY terms. This week they were both adamant about having pasta salad, but I just don’t think November is the time for chilled pasta. [...]

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Grain-Free Mango & Lime Muffins

November 12, 2014

Every week I do some sort of theme for my Facebook posts, which influences the recipes on the week’s agenda. Right now I’m letting my kids call the shots by filling (most of) their culinary requests. The girl asked for mango. It’s getting a little chilly here in the Northeast, and frankly not the time [...]

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