(As featured on PRIMAL COMPETITOR!)
I watched 4 hours straight of TiVo’d episodes of Cupcake Wars last night…and I felt like I wanted to kick a puppy the whole time because while no, cupcakes are not Paleo, they’re even moreso not competition-friendly. Yes, I have a weekly cheat meal, but cheat meals are not even cheat meals anymore. For example, Saturday night I went out with some co-workers and had two–TWO!!–glasses of red wine. My ONE cheat for the week was red wine. Um, if you know me at all, you’ll know that until I started this whole thing, two glasses of red wine did not constitute a cheat…two glasses of red wine was a well-balanced breakfast. Just kidding. Not really. Um, wait, what?
OK back to cupcakes. While I was about to chew my arm off watching bakers go nuts over their creations for the Match.com Wedding, I was also perusing M&F Hers and found a recipe for turkey meatballs. It took a sec, but then I was like, HOLY CRAP…Meatballs + Cupcakes = Turkey Cupcakes. No need to thank me, I’m just a genius like that.
To give these an extra nutrient boost and pump up the volume a bit, I minced a bunch of veggies and added them to the mix. They’re super flavorful and moist this way and it’s a sneaky way to get extra veggies in at dinner or snack time. They’re awesome cold for breakfast, too
2 lbs Ground Turney
1 Duck Egg (or 1 chicken egg + 1 egg white)
1 Bell Pepper
3 c Fresh Spinach
1/4 t Black Pepper
1/4 t Dried Basil
1 t Dried Rosemary
Finely mince the onion, spinach, and bell pepper using a food processor. Combine with the turkey, egg, and seasonings.
Line 8 Muffin cups with foil liners–I used big ones so depending on the size of your tins you may end up with more.
Bake for 30-35 minutes at 350 degrees.
(1/8 of Recipe)
Fat: 9 g
Protein: 17.6 g
Carbs: 1.5 g