As the world’s longest week winds down, I can safely say I’m grateful for a fairly empty weekend ahead. The only things on my agenda are CrossFit followed by a Whole30 cooking class at the gym, yoga, grocery shopping, and meal prepping. In no way do I find this lame or depressing. After a week packed full of meetings, planning, and lots of ‘writing’ (i.e., me desperately trying to figure out how to word things I don’t really understand) – I’m looking forward to shutting down my brain.
Plus, having a weekend like this allows me to mentally prepare for all the fun ahead next weekend. It’s Chowderfest AND the Super Bowl – how convenient that the Whole30 is over Tuesday! However, I’m fairly concerned about what dairy and gluten will do to my body so I think I’ll be more of an observer than a participant. But then again, I’ll be reunited with whiskey so who knows what will happen. Either way, I’m excited to see my friends and not have to ask waiters “what was the salmon cooked in?” anymore.
Last night I mustered up what little energy (and brain capacity) I had left to try something I’ve never made before; stuffed peppers. These Whole30-approved peppers are lightened up with turkey and a sneaky helping of spinach. I also made sweet potato chips as a side.
Sweet potatoes have become one of my favorite foods ever. I eat them for breakfast, lunch, or dinner and I can’t seem to get enough of them. This is my favorite way to eat them:
- Peel one large sweet potato and cut the gross ends off.
- Thinly slice them and line them on a baking sheet.
- Drizzle them with EVOO (only 1-2 tsp depending on the size of your potato) and season with adobo (2 tsp) and pepper (½ tsp). Use a spatula (or your fingers) to flip them and make sure the seasonings and oil get to each slice.
- Bake at 450 degrees for 15-20 minutes (flipping halfway) or until the edges start to turn brown.
And now for the peppers…
4-5 bell peppers (depending on size)
1 tsp coconut oil
1 medium onion
1-2 lbs ground turkey
Salt & Pepper
1 cup of spinach
1 cup crushed tomatoes (or about ½ of a 28oz can)
1 tsp oregano
1 tsp paprika
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp pepper
½ tsp salt
What you do:
Preheat oven to 350 degrees. Prepare the peppers – cut the tops off and scoop out the seeds and ribs of the pepper. Set aside.
Heat up 1 tsp coconut oil and add the chopped onion. Season will salt & pepper and cook about 5 minutes, or until tender. Add the ground turkey and stir to combine. Cook for 8-10 minutes, or until the turkey is brown, and then add the spinach and tomatoes. Add spices and stir to combine. Cook for another 5 minutes or so – until the spinach has cooked down – and then spoon into peppers. Bake for 20 minutes – until peppers are tender.