Did you know that I finally started a Kitchenspired Facebook page??
I figured this would be easier to give updates and recipes rather than through my personal FB page. You can get to the NEW Kitchenspired FB page here! (Facebook.com/kitchenspired.recipes). When you like the Facebook page, you will automatically get recipe updates via your newsfeed. Go check it out!
I am so bad at following recipes. It’s weird because I’m a clear “J” on the Myers-Briggs type indicator (J= structured, organized, likes a plan…rather than spontaneous and go-with-the-flow). I just find a recipe and get inspiration from it, but end up doing my own thing with it. However, recently I’ve been wanting to follow other recipes instead of just making up my own. Luckily I bought The Paleo Kitchen cookbook a couple weeks ago and I’m finally getting to make some of the recipes!
Last night from The Paleo Kitchen cookbook, I made Twice-Baked Butternut Squash and Bacon Pecan Cabbage. Both were super delicious and really not that complicated! I also made a batch of Candied Bacon Chocolate Brownies (yes, you heard that correctly!). I think that the type of almond butter I used gave the brownies a weird texture, but they were legit!
Those have been my most recent adventures in cooking. What have you guys been cooking recently?
If you are interested in going paleo, I highly recommend buying The Paleo Kitchen cookbook. It has beautiful photography, over 100 great recipes, but most importantly it has a bunch of great resources and tips for making healthier choices. I think you guys will love it!
And here’s Kipling for good measure:
This recipe was one of those “I have nothing in the fridge so I’m just going to put what I do have together and see if it works” meals. And luckily it worked! (For the record- they don’t always work) Being back from vacation, I haven’t been able to put a lot of thought or effort into grocery shopping or making meals, so it’s been about jumbling things together and hoping for the best.
I made this recipe for lunch on the 4th of July and it was so delicious! Really simple and easy, made out of only one skillet, yet flavorful and filling!. I wasn’t planning on putting it up on the blog when I made it, but after tasting it I decided it was definitely blog-worthy. Give it a try!
Yields 3-4 servings
Cook Time: 15- 20 minutes
- 5 pieces of bacon
- 1 lb lean ground turkey
- 1 14 oz can diced tomatoes
- 1 tsp minced garlic
- 1 tsp garlic powder
- salt & pepper
- 1 tbsp dried oregano
- 1 cup spinach
- Cook strips of bacon in a pan over medium heat. You want them to be cooked through but not quite crispy yet. Once they are cooked, set the pieces of bacon on a plate with a paper towel.
- With the remaining grease still in the pan, add your ground turkey to the pan (can adjust heat to medium-high). Break up the turkey with a spatula and keep mixing in the pan, letting it cook.
- Once the turkey is almost cooked through (still a tiny bit of pink), drain your can of tomatoes and add to the pan with the turkey. Add garlic, garlic powder, and dried oregano, and mix well in the pan.
- While the turkey & tomatoes are cooking in the pan, roughly chop your bacon into pieces (i just used my hands and tore it into pieces!). Then add your bacon to the turkey & tomatoes.
- Continue mixing the mixture in the pan. You want to see the tomatoes bubbling just a bit. Lastly, add spinach and cook/mix for another 3 minutes only.
- Remove from heat, let cool, and serve. We enjoyed this by itself, but it would also be delicious on top of a bed of fresh spinach, cabbage, or cauliflower rice.