Turkey Mini Meatloaves

The recipe came about because I just bought these colorful silicone baking liners and wanted an excuse to use them.

 

 

I am a huge fan of making mini meatloaves because I find it way easier than having to roll out meatballs and it is a great way to use up any leftover veggies you have in the fridge. For this recipe I used zucchini and summer squash that I diced up small but it would work great in zoodle form as well.

Some of my other favorite veggie mix-ins include spinach, broccoli and cheddar, tomato basil mozzarella. You can get super creative with this!!

This was my first time using silicone baking liners and I couldn’t resist these bright neon ones since I am pretty much obsessed with anything and everything I can get my hands on that is neon. The whole need for silicone liners started a few weeks ago when I made some egg cups to have as a grab-and-go breakfast or snack for added protein and although I sprayed the pan, they egg cups stuck so bad they ruined my tin and I had to throw it out. So thanks to some suggestions from friends I learned about these silicone liners and they work GREAT! I am thrilled they are just as vibrant in real life as they are in the picture.

 

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Have you had a mishap with sticking egg cups? Do you use silicone liners already? Share your favorite recipes by posting them in the comments below!

 

Turkey Mini Meatloaves
Author: Emily Goodman
Serves: 12
Ingredients
  • 1/2 cup red onion, [i]diced[/i]
  • 1/2 cup zucchini, [i]diced[/i]
  • 1/2 cup yellow squash, [i]diced[/i]
  • 1 teaspoon coconut oil
  • 1lb ground turkey
  • 1 egg
  • 1 teaspoon garlic powder
  • Pink Himalayan salt, [i]to taste[/i]
  • Pepper, [i]to taste[/i]
Instructions
  1. Pre-heat oven to 400 F.
  2. Line a [url href=”https://www.amazon.com/gp/product/B002CXKBKM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002CXKBKM&linkCode=as2&tag=emilyjgoodman-20&linkId=15cf3155b68e29327312ab0c6635ac6e” target=”_blank”]12 cup muffin pan[/url] with [url href=”https://www.amazon.com/gp/product/B00COWLXJ4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00COWLXJ4&linkCode=as2&tag=emilyjgoodman-20&linkId=c8cabbbf997b6477c7ac416c103ca53b” target=”_blank”]silicone baking liners[/url]
  3. Heat the coconut oil in a large skillet over a medium heat.
  4. Add the red onion and cook for 4 minutes until it begins to look translucent. Add the zucchini and yellow squash and cook for 4 more minutes.
  5. Remove the skillet from the heat and set aside to cool.
  6. In a large bowl add the ground turkey, egg, garlic powder, salt, pepper, and the onion, zucchini, yellow squash mixture.
  7. Mix gently until combined and divide evenly between the 12 cups (or use a [url href=”https://www.amazon.com/gp/product/B0000CDVD2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000CDVD2&linkCode=as2&tag=emilyjgoodman-20&linkId=79f864e9342d9bd1c69945760d357fe0″ target=”_blank”]medium cookie scoop[/url])
  8. Bake for 20 minutes until cooked through and tops begin to brown.
  9. Serve topped with [url href=”https://www.amazon.com/gp/product/B000T8KQ4I/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000T8KQ4I&linkCode=as2&tag=emilyjgoodman-20&linkId=0138dd9bcfeb49518536775586ef134f” target=”_blank”]Cholula[/url] hot sauce (optional)
Serving size: 6 (qty 2 per serving)
Notes
Portion Fix container equivalents: 2 mini meatloaves = 1 red, 0.25 green

 

Skinny Burrito Bowls

It has been a while since I have posted a new recipe on here but that is what happens when I am traveling 2.5 weeks out of the month!!

For those of you who haven’t been keeping up with my adventures on Instagram I spent the first week of May (including Cinco de Mayo!!) in Puerto Vallarta, Mexico with a friend where we soaked up all the sun we could get and went on an amazing excursion to Las Caletas. Tell me those hammocks don’t just scream relaxation??

 

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#fakelife right??

 

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We had a great balcony in our room and could see the ocean!

 

 

We stayed at the all-inclusive Riu Palace Pacifico. It was a great resort with tasty food, strong drinks and a wonderful friendly staff. I would definitely go back again!

 

 

After Mexico I came home for a week and then re-packed my bags for Austin, TX. I work full time as an Event Marketing Manager for CLEAResult (along with being a Beachbody coach) and our company is based out in Austin. It is quickly becoming one of my favorite cities full of REALLY good food, drinks, and plenty of places to catch some live music.

After a few days in our office and doing some site visits for an upcoming event my friend’s flew in so we could celebrate Jaime’s bachlorette!  We got a really cute Airbnb, had amazing meals and cocktails at Launderette, Banger’s Sausage House & Beer HallPeche, Fixe, Torchy’s Tacos, swam in the Deep Eddy pool, and spent fun nights on Rainey Street and Dirty Sixth.

We are all exhausted this week but it was well worth it! We had SO much fun and loved celebrating the Future Mrs. Fresh 

 

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Photo from La vie Jaime

 

Checking out all the beautiful murals around the city is a MUST!

 

Kicking off the celebrations with cocktails and lunch at Launderette

 

Dinner at Banger’s Sausage House & Beer Garden

 

Lunch at Torchy’s Tacos

 

Mandatory bachelortte games…we tied Jaime’s hands and made her fish underwear out of a bowl with her mouth. It was pretty comical!

 

Now I am home for just a few days and it will be time to pack my bags again on Friday!

This time I am heading to Newport, RI to spend Memorial Day with friends and work on keeping my tan going that I got in Mexico a few weeks ago! Newport holds a very special place in my heart as I have rented a house there for the ENTIRE summer for the past 3 years. While times have changed and we can’t all commit to a full summer, Newport feels like a 2nd home and I am looking forward to the weekends I do have planned there this year. Maybe one day I will own a home of my own there and will enjoy countless summers by the ocean with family and friends.

bannisters wharf

 

 

During my short week home I have been craving the delicious tacos and burritos I ate while in Mexico and Austin. While the ones  I ate during my travels were tasty I definitely overdid it on the carbs and was feeling sluggish and bloated from eating food I didn’t cook myself.

Luckily my nutrition plan gives me a lot of options to get creative in the kitchen while still cooking clean meals that help me get closer to my goal of being the healthiest and happiest I can be!

For those of you who don’t know I follow the eating plan from the 21 Day Fix which uses a simple color-coded portion control system (YES you can have carbs and even wine!) paired with Shakeology. I focus on clean eating with nothing processed and make sure to get plenty of protein, veggies, water and 3o minutes of exercise a day.

Switch over to clean eating, I promise you will be blown away at how tasty the food is and how much you DON’T miss the processed food that just weighs you down!! I started eating this way in September 2014 and have lost 20lbs  and 12.5 inches (and counting) and plan to never look back! If changing up your nutrition and/or incorporating simple fitness into your lifestyle is something you have been wanting to do let’s chat! Leave a comment on this post ⬇ or email me at  ?  emily.goodmanBB@gmail.com.

Summer is HERE so why wait any longer?? ?  ☀

 

 

Every summer has a story (1)

This recipes is great because it is very versatile. Like your food spicy choose a hot salsa and add extra cayenne. Not of fan of heat go mild! Get creative with what you mix in. Black beans would be a great addition, I just didn’t have any on hand when I made this. Really despise ground turkey? Swap it for ground chicken or beef.

I do suggest making your own taco seasoning. By making your own you can control the amount of salt. Store bought seasonings tend to have A LOT of salt and it is just so unnecessary. Check out my recipe for homemade taco seasoning. It makes more than you need for this recipe so just store the extra in a empty spice jar or small tupperware to use in future dishes.

 

 

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Skinny Burrito Bowls
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 tablespoon olive oil
  • 1 cup onion, diced
  • 1lb lean ground turkey
  • 1.5 cups cooked brown rice, cook in advance according to package directions
  • 2 cups tomatoes, diced
  • 2 cups salsa, no sugar added (mild or hot – your choice!)
  • 1 ear of corn, kernels cut off the cob (or ¾ cups of canned or frozen)
  • 2 teaspoons taco seasoning (see link above for the homemade taco seasoning recipe)
  • 1/4 cup chicken broth, low-sodium and fat-free
  • Salt and freshly ground pepper to taste
  • *Optional toppings: Plain greek yogurt, cheddar cheese, additional tomatoes and salsa, chives or green onions, avocado, lettuce
Instructions
  1. In a large skillet heat the olive oil over a medium heat. Add the onion and ground turkey and cook until the turkey is no longer pink and the onions have become translucent.
  2. Drain off any fat.
  3. Add the cooked rice, diced tomatoes, salsa, and corn. Stir together and slowly add the chicken broth. Lower the heat and let cook for 5-6 minutes until the tomatoes have started to break down. If it starts to dry up you can add more broth.
  4. Season with salt and pepper. You can serve this as is or garnish with the toppings of your choice (examples listed above).
Serving size: 1 cup
Notes
21 Day Fix container equivalents for a 1 cup serving: 1 red, 1 yellow, 0.5 purple, 0.5 green[br][br]For the greek yogurt and cheese pictured I would add an additional: 0.5 red and 0.5 blue[br][br]I do not count the olive oil because each serving has such a minimal amount

 

Turkey Shepherd’s Pie with Sweet Potato Mash

I love me some shepherd’s pie and there is definitely a time and a place where I go all out with it and make really decadent whipped mashed potatoes using lots of butter and cream cheese to top it with.

However, if I want to eat shepherd’s pie more regularly I opt for this 21 Day Fix-approved version that doesn’t skimp on any flavor! By swapping out the ground beef for ground turkey and using sweet potatoes as my topping this dish becomes guilt free and leaves my tummy feeling full and happy ?

I love this recipe because I can make it as one large casserole dish to serve to a group or make each component separately and then measure out each in my 21 Day Fix containers to and bake off an individual portion if I am just cooking for myself.

That is what I did this week when I made this and I plan to use the leftover ground turkey for some turkey lettuce wraps for lunch!

 

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Turkey Shepherd’s Pie with Sweet Potato Mash
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • FOR THE MASHED SWEET POTATOES
  • 4 sweet potatoes, peeled and chopped into small pieces
  • 1/2 cup greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper, to taste
  • FOR THE TURKEY AND VEGETABLES
  • 2 tablespoons of olive oil, divided
  • 1 small onion, diced
  • 1 lb ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 cups carrots, peeled and chopped
  • 2 cup peas, fresh or frozen
  • Salt and pepper to taste
  • 1 cup of shredded cheddar cheese
Instructions
  1. Preheat your oven to 350 F.
  2. FOR THE MASHED SWEET POTATOES:
  3. Cover the peeled and chopped sweet potatoes with cold water.
  4. Place over the stove on a medium high heat and bring to a boil.
  5. Cook until soft and can easily be mashed with a fork.
  6. Drain the potatoes and put back in the warm pot.
  7. Add the greek yogurt, almond milk, cinnamon, nutmeg, salt and pepper. Using a potato masher or a large fork whip until smooth. Set aside.
  8. FOR THE TURKEY AND VEGETABLES
  9. Heat one large skillet over a medium heat and add 1 tablespoon of olive oil.
  10. Add the diced onion and sauté until they start to become translucent, approx. 3 – 4 minutes.
  11. Add the ground turkey, garlic powder, paprika, salt and pepper. Using a wooden spoon break up the turkey as it starts to brown so that it cooks evenly.
  12. Meanwhile, heat another pan over a medium heat and add the remaining tablespoon of olive oil.
  13. Add the diced carrots and peas. Season with salt and pepper.
  14. Sauté until cooked through, approx. 5 – 6 minutes.
  15. TO ASSEMBLE
  16. Lay the ground turkey and onion mixture on the bottom of a casserole dish.
  17. Top with sautéed carrots and peas.
  18. Sprinkle cheddar cheese on top
  19. Cover the top with the mashed sweet potatoes and a little bit more paprika.
  20. Bake uncovered for 20 – 25 minutes until warmed through and sweet potatoes have browned slightly on top.
Notes
If you are using fresh peas you can add them to the carrots about halfway through cooking. For frozen peas you can add in all together.[br][br]I use pink Himalayan salt rather than regular table salt.[br][br]You can bake the shepherd’s pie all together in one large casserole dish or portion out into 4 small dishes for individual servings.[br][br]21 Day Container Equivalents per serving: 1.5 red, 1 green, 1 blue, 1 yellow, 1 spoon

 

Ground Turkey and Zucchini Lasagna

I am so excited to be kicking off the Healthy Holiday Virtual Potluck this morning!

Over the next few weeks I will be sharing some great potluck recipes created by myself and fellow bloggers Jaime from La Vie Jaime, Zoe from One Beet Wellness, Renee from Eat. Live. Blog., and Jessica from Champagne Thursday.

Follow our potluck on social media using #BostonPotluck!

 

 

Along with featuring some really yummy recipes we are excited to be able to host a giveaway featuring cookbooks from The Harvard Common Press. FIVE winners will be chosen on Monday, January 11th.

Winners will get to choose from this list of cookbooks:

 

Enter here for your chance to win!

a Rafflecopter giveaway

To kick things off today I am sharing my Ground Turkey and Zucchini Lasagna recipe. By using zucchini in place of half of the noodles I was able to significantly cut carbs out of this dish. I typically would have used whole wheat or whole grain noodles for this but I wasn’t able to find any at Whole Foods which surprised me. Feel free to substitute all of the pasta out for zucchini to make this totally carb-free!!

The ground been sauce is so hearty is would be great on it’s own over spaghetti or zoodles as well. It will make more sauce than you need for the lasagna so it is great to freeze for future use.

If you are following the 21 Day Fix I counted 1 piece of this lasagna as 2 green, 2 yellow, 1 red, 1 blue, 1 spoon.

 

 

Ground Turkey and Zucchini Lasagna
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • FOR THE SAUCE
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1lb ground turkey
  • 4 garlic cloves, minced
  • 1 6oz can tomato paste
  • 2 28oz cans whole tomatoes
  • 2 tablespoons agave nectar
  • 1 teaspoon of sea salt (or Himalayan salt)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1 Parmesan (or Pecorino Romano) rind (optional)
  • FOR THE LASAGNA
  • 2 large zucchini, sliced thin
  • 1/2 box of lasagna noodles (approx. 9 noodles)
  • 15oz part skim ricotta
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 8oz shredded mozzarella cheese
Instructions
  1. FOR THE SAUCE
  2. Heat the olive oil in a large sauce pot over a medium heat.
  3. Add the onion and saute until translucent, approx. 5-6 minutes
  4. Add the ground turkey. Using a wooden spoon break up the meat and cook until browned, approx 7-8 minutes.
  5. Add the garlic and tomato paste and cook for 2-3 minutes.
  6. Add the whole tomatoes, agave, salt, pepper and basil. Bring to a boil, stirring frequently.
  7. Reduce heat to low and let simmer while you prepare the lasagna.
  8. FOR THE LASAGNA
  9. Preheat the oven to 375 F.
  10. Bring a large pot of water to a boil. Add the lasagna noodles and cook for 2 minutes under the recommended cooking time, approx 7 minutes.
  11. Using a mandolin slicer or a sharp knife slice the zucchini into thin slices. Lay on a paper towel and season with salt to draw out excess water.
  12. In a mixing bowl mix the ricotta, egg and parmesan cheese. Set aside.
  13. Drain the lasagna noodles and run under cold water to stop them from cooking.
  14. Ladle a scoopful of the simmering sauce in the bottom of a 9×9 casserole dish.
  15. Layer zucchini slices over the sauce.
  16. Spread some of the ricotta cheese mixture on top of the zucchini.
  17. Top with a sprinkling of mozzarella cheese.
  18. Layer lasagna noodles on top.
  19. Repeat the process starting with more sauce until all your ingredients are used up.
  20. Top with sauce and mozzarella and cover with foil.
  21. Bake for 45 minutes covered. Uncover and cook for an additional 15 minutes.
  22. Remove from oven and let stand for 5-10 minutes before cutting.
Notes
Zucchini when cooked will release a lot of water so salting the slices to release some water will ensure your lasagna isn’t watered down.

 

 

 

 

 

 

Turkey Taco Lettuce Wraps

I am in the slow process of revamping my blog, starting with the new logo I made using PicMonkey! I love the simple design and calming colors.

To celebrate my new clean and simple look I have a clean and simple recipe to share with you today! If you have been following along with my posts over the past few months you might remember the homemade taco seasoning I made and used to create my own, healthy version of cheesy hamburger helper.

This seasoning is packed full of heat and flavor and was the key ingredient to make this dish pop. I like to swap out taco shells with lettuce wraps for a healthier alternative and to make to recipe low carb.

The day before I had browned 1 pound of ground turkey in 2 tablespoons of olive oil with a diced onion and then seasoned it a good amount of the taco seasoning. I did not measure how much seasoning I put in because it will be a personal preference depending on how much heat you want in your meat – I prefer mine spicy so I seasoned with a heavy hand!

This recipe is 21 Day Fix approved and will be added regularly to my lunch rotation!

**Note** These are messy to eat but SO tasty!! Definetly worth it 🙂

 

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Click here to get my turkey taco seasoning recipe.

21 Day Fix: Turkey Taco Lettuce Wraps
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 1lb of ground turkey
  • Taco seasoning, to taste
  • 8 large romaine lettuce leaves
  • 2 cups cherry tomatoes, halved
  • 1/4 cup shredded cheddar cheese
Instructions
  1. Add the olive oil to a pan and over a medium heat.
  2. Add the diced onion and saute until translucent, approx. 5 minutes.
  3. Add the ground turkey and cook until browned, approx. 5-7 minutes.
  4. Season with taco seasoning (to your taste preference)
  5. Lay the lettuce leaves down on a plate.
  6. Layer the turkey taco mixture, halved tomatoes and cheddar cheese on top, divided evenly over each plate
  7. Roll up and enjoy!
Notes
21 Day Fix container equivalents per serving: 1 red, 1.5 green, 1 blue

 

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