Curated and considered for the modern primal life

Squash and Turkey Cups

Posted on December 02, 2014 by Alyssa Cassidy

 

I found a recipe during my Whole 30 prep, for these tasty little cilantro zucchini turkey bites. I fell in love with them, as they were delicious, full of protein, and kept me satisfied for a bit- plus easy to make ahead for batch cooking. I love to have stuff like this on hand so I decided to divert from the recipe and create my own version, with my favorite fall/winter ingredients instead.

First I took a pound of organic ground turkey and added it to a large bowl. Next I took about half a pound of chopped butternut squash and put it in a food processor and diced until very small, almost riced. Next I did hte same with 1/4 of an onion, and added these to the turkey bowl. After that, I threw a tsp of Real Salt, garlic, my favorite Teeny Tiny Spice, and rosemary into the mix and dug in with my hands to mix well. Afer that, grease a mini muffin cup pan, and add a tablespoon or so of the mix into each pan. Pre-heat over to 400 degrees.


Now add a pinch of Sweet Potato Flour, 2 tbsp should cover all 20 cups, to the top of each cup and push down lightly. Now spray the tops with a little bit of oil or pat with ghee and and bake for 30 minutes, until done.



Enjoy and try not to eat them all in one sitting :).


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