Hey guys! Today I’m sharing with you a protein AND veggie packed dish that I know will make your weekdays easier. This recipe really isn’t that difficult to throw together and, if you can spare a little time early in the week, you will have something to throw together for quick meals when life is busy. I love this recipe because (a) it’s delicious (b) it’s a great source of lean protein AND veggies and (c) it can be used in a variety of recipes throughout the week to keep things interesting!
One thing I always tell my athletes is that you have to space your protein intake evenly throughout the day. You can’t meet your protein needs with just one or two meals. It’s best if you get moderate amounts spaced evenly between 3 meals and some snacks. While this is important for all athletes, I feel it is especially important for my athletes working to recover from an injury whether that is a stress fracture, torn ACL, etc. If you are looking for protein ideas for your athlete(s) I absolutely recommend trying this dish. I usually make it and top it over brown rice or quinoa. My husband and I have also incorporated it over baked potatoes and used leftovers as a pasta sauce and it was equally delicious each of those ways. We also did stuffed peppers with it, but I have to say that was not my favorite. I think I’m finding that I’m just not a stuffed pepper fan because the last few stuffed pepper recipes I have tried I didn’t love. BUT, if you love stuffed peppers, then I think that could be another great way to incorporate this recipe!
This makes a great lunch or dinner option for the athlete. It gets in some of the much needed antioxidants as well as lean protein. Make sure to pair it with a starch or grain for that much-needed carbohydrate source that is crucial for the athlete and you’re good to go!
Happy Fueling!
Taylor
All-in-one ground turkey bowls
Serves at least 4
INGREDIENTS:
1 pound lean ground turkey breast
2 eggs, lightly beaten
5 ounces frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup diced white onion (about 1/2 medium white onion)
1 1/2 to 2 cups sliced and quartered yellow squash (about 1 medium yellow squash)
2 cups quartered baby bella mushrooms (one 8 ounce container)
Two 14.5 ounces cans stewed tomatoes (preferably low-sodium), drained & chopped
1/4 cup crumbled feta cheese
1/3 cup Dijon mustard (plus more to taste)
2 cups cooked quinoa, couscous or brown rice cooked according to package directions
1 small avocado, peeled, cored and sliced
DIRECTIONS:
In a large bowl, mix together the turkey, egg, spinach and oregano.
Heat the oil in a large skillet over medium heat.
Add the diced onion to the skillet and saute about 5 minutes until the onion starts to become translucent and brown.
Add the squash and mushrooms to the skillet and continue to cook about 5 to 8 minutes until begin to soften.
Add the ground turkey mixture and cook about 8 to 10 minutes, stirring periodically with a rubber spatula until the turkey is white and cooked through. Cover the skillet for 2 to 3 minutes more allowing vegetables and turkey to steam. Break turkey mixture into smaller crumbles with spatula.
Add the tomatoes and mix well to combine.
Stir in the Dijon mustard and feta with a spatula until well incorporated.
Divide quinoa / couscous / brown rice among 4 bowls, adding about 1/2 cup to each bowl. Then top each bowl with the turkey-veggie mixture, distributing evenly between each bowl.
Divide sliced avocado among 4 bowls and enjoy!
Serve It Again!
In addition to turkey bowls, this can be served: (1) over diced, roasted sweet potatoes, (2) over a baked potato as part of a baked potato bar, (3) over whole grain pasta, (4) stuffed into a bell pepper and baked in the oven
