Pepita Granola

This was delicious.  New favorite.  Super easy.  And it makes your house smell like you've been baking all day.

1 cup pepitas (pumpkin seeds)

1 cup sliced almonds

1 cup chopped pecans

1/2 cup rolled oats

1 T chia seeds

1 T hemp (I omitted these)

1/4 cup melted coconut oil

3 T maple syrup or honey

1 t vanilla

1 t vanilla

1 t cinnamon 

pinch of salt

Preheat oven to 325.  Mix pepitas, almonds, pecans, oats, chia seeds, hemp seeds, salt, and cinnamon onto a baking sheet lined with parchment.

In a measuring cup combine coconut, maple syrup, and vanilla and stir to combine.  Pour over the nuts and seeds and toss to combine right on the sheet.

Spread into one even layer, letting the nuts and seeds touch each other so there is no space between.  Bake for 10 minutes and then rotate pan and bake another 5 minutes until granola is lightly browned.

Let cool completely, at least 20 minutes before breaking apart.  Store in an airtight container for up to two weeks.

High Protein Egg Roll in a Bowl

New favorite for everyone counting calories and protein around here!!  HUGE HIT.

1 lb. ground turkey

1/2 T toasted sesame oil

100 g broccoli slaw mix (use quickly)

1 T minced garlic

3 T coconut aminos

150 g sliced cabbage

75 g chopped water chestnuts

1 t sriracha

1/2 t ground ginger

1 chopped green onion

salt and pepper

I completely doubled this recipe and quadrupled the water chestnuts. Watch the slaw though - broccoli slaw seems to get slimy fast...

Spray cooking pan with nonstick spray (I prefer avocado) and brown turkey in a pan over medium heat.  If you end up with a lot of liquid from cooking your meat, drain some.  Once browned add sesame oil and stir.

Add garlic, slaw, aminos and stir.  Simmer until broccoli is slightly soft.   Add cabbage, water chestnuts, sriracha, ginger, salt and pepper.  Stir and simmer until cabbage is wilted.  Mix in chopped onions.

Top with extra sriracha, drizzle of coconut amino or sesame seeds.

(1 bowl: 385 cal, carbs 24g, protein 60g, fat 6g)

Turkey Kielbasa

Everyone's going high protein around here and this is a new favorite!  Last time I made this I tripled it!

1 14 oz. package turkey kielbasa, cut into 1/4 inch rounds

1 green bell pepper, diced

1/2 yellow, red, or orange bell pepper, diced

1 onion, diced

3 small or 2 large potatoes (I like the tiny potatoes sliced in half), peeled and diced

olive oil

salt and pepper

1. In a cast iron skillet or dutch oven, heat 2 T of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper.  Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.

2. In a separate skillet, brown the kielbasa for around 5 minutes in 1 T of olive oil over medium-high heat.  Remove the kielbasa from the pan and set it aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.

3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!