Last week I challenged all of us to do things that we are afraid of and not be held back by fear and insecurity.
How is everyone doing with that challenge?
This past week to challenge myself in this area, I have been posting more vulnerable posts on the Kitchenspired Instagram about my journey with health and learning to love myself. Although I’ve had a lot of victory in the area of insecurity and body image, it is still a journey for me. I’ve been scared of not being perfect, and that having my hard days will hold me back form helping others find freedom in learning to love themselves and their bodies.
So I took that challenge and looked that fear in the face. I don’t have to be perfect to help others in the journey as well. In fact, our imperfections and baby steps along the way are what really motivate and empower others to do the same!
Instagram/Facebook/Twitter and every social media outlet is filled these days with people posting pictures of their super-ripped abs and muscular arms, saying they like their improvement but still have room to grow. Honestly, I don’t look like that and most of the world doesn’t. When I see things like that, the perfection and high standard of someone else’s journey makes me want to compare my own journey and feel less than.
Anyone else feel that way, too? You’re not alone!
I commend those people for their journey, hard work, and effort…and if they want to keep posting those pictures, then so be it! Keep up the good work! But if I want to help others feel empowered, strengthened, & motivated to be disciplined and push themselves (things that I need all the time), then I want to be committed to posting about some of my weak places, the things that make me really human, and the challenges that we all face in this journey!
So…that’s how I’m moving forward. Letting my weaknesses be shown. It may not be pretty, but I really believe that when I am weak, then God shows Himself strong through me and brings greater breakthrough in peoples’ lives (and my own) than I could even conjure up myself.
On to this recipe! This was a last-minute, throw-together-everything-in-the-fridge type meal. You may think that a sweet potato and curry mix would be weird. Well, you’re right. But it’s weirdly awesome. Plus, any leftover meat you have makes a GREAT scramble for breakfast, with some quinoa and egg. I just had it and it rocked my morning.
Curried Turkey Stuffed Sweet Potatoes
Makes 2 servings, but you will probably have some extra meat!
- 2 large sweet potatoes
- 1 lb lean ground turkey (you could also use chicken)
- 1 green or red pepper, chopped
- 1/2 yellow onion chopped
- 1 tbsp chili powder
- salt & pepper
- 1/4 cup unsweetened almond or coconut milk
- 2 tbsp curry powder
- 1 tbsp ground ginger
- 2 tbsp creamy sunbutter (or almond/ peanut butter)
- Preheat oven to 425. Poke holes in your sweet potatoes, wrap them in foil, place on a baking sheet and bake for 45 minutes to an hour.
- While your sweet potatoes are baking, heat a medium (deep) pan over medium-high heat and spray with cooking spray. Add veggies to the pan and let cook for 5-7 minutes, until slightly tender.
- Add ground meat to the pan, continually mixing up with the veggies. Add chili powder and salt & pepper to the veggies & turkey, keep mixing.
- Once meat is almost fully cooked through, add the almond or coconut milk to the pan (if you want a more runny curry sauce to pour over the potatoes, you can add 1/4 cup more milk).
- Add curry powder and ground ginger, mix really well in the pan.
- Add the two tbs of nut butter (I used sunflower seed butter) and again mix really well into the liquid. The nut butter will melt and should mix well into the mixture.
- Cover and let simmer for 5-7 minutes.
- Once your sweet potatoes are finished cooking (you will know they are finished because they are slightly soft to the touch), remove form oven, let cool. Cut them open right down the middle.
- Pour some of the curried turkey and veggies over the open sides of the sweet potato. Eat up!