Homemade Maple Turkey Sausage and Zucchini Cake Stacks

This week reminded me of the The Shirelles song, "Momma Said" not because of a romantic relationship, but one with my two-year-old. Two days in a row I swear I didn't know my child. She was crying at every little thing, clinging to me, making a mess every time I turned around, not listening, not staying in time out, taking her clothes off, going to the bathroom in the house, etc. Sigh. These were also the two days I chose not to work out so that didn't help...there was no releif. There is no one that comes home and helps me at any point, there is no adult to talk to at the end of the day, just her and me. Yesterday I was so much at my breaking point I told her I needed time (not that she gets it) put on Mickey Mouse and locked myself in the bathroom to just re-group. I was truly convinced that this weekend when she was with her dad I honestly would welcome the break, but when I went to drop her off with her dad she wouldn't let go of me, didn't want to go to him, and cried real tears as they drove away... just like that I was back... the second they drove out of sight that empty void was back and I missed her. No matter what tough days we have she's so much of my heart I would rather have her little devil version of herself around then not having her at all. 

This is her in her diaper at the zoo because she didn't want to wear clothes and she was about to be fed to the lions so I let her play in public like that... people are lucky no one said anything because they would have regretted it the mood we were both in. :)

I am guilty of buying foods because they are convenient, but when I compare my turkey sausage I made with the purchased turkey sausage I just want to gag... ew... what was I thinking? The one on the left is purchased, the one on the right is mine... if you couldn't tell. Not only can I name every ingredient in the sausage I made, but I know the quality of meat and it tastes so much better in general. 

There is also way too much zucchini happening right now- in a good way. From my friends' posts with their gardens and some very inappropriate appropriate vegetable pictures I know a lot of people have a lot of large zucchinis to use up. These zucchini cakes are a nice texture component and added vegetable serving to breakfast. 

Homemade Maple Turkey Sausage and Zucchini Cake Stacks 

(Printable Version)

The recipes are below. I stacked a zucchini cake with a piece of turkey sausage and poached an egg to go on top. Cook you egg however you want- add hot sauce, slice some avocado...yum!

Maple Turkey Sausage

- 1 lb Ground Turkey

- 1 tsp Garlic Powder

- 1 tsp Paprika

- 3/4 tsp Black Pepper

- 1/2 tsp Thyme 

- 1/2 tsp Salt

- 1/4 tsp Cayenne Pepper

- 1 1/2 Tbsp Maple Syrup

1. Combine all of the ingredients and mix until spices are evenly distributed.

2. Form the meat into about 10 thin patties... I do this as I add them to the pan, starting with roughly a golf-ball sized scoop of meat per patty. 

3. In a skillet over medium heat, heat 1 Tbsp of oil/fat. Cook each patty about 3-5 minutes per side. Since it is turkey make sure they are cooked thoroughly. 

Zucchini Cakes

- 1 Large Zucchini

- 1 Egg

- 1 Tbsp Coconut Flour

- 1/2 tsp Garlic Powder

- 1/2 tsp Salt

- 1/4 tsp Black Pepper

1. Shred the zucchini and ring it out in paper towel. The drier the better. 

2. Combine the zucchini and the remaining ingredients. Form the mixture into 4 thin patties- I press mine into the pan as I add them.

3. In a skillet over medium-high heat, heat or spray some oil and cook each zucchini cake 3-5 minutes on each side until golden. 

Banana Streusel Muffins

Three more weeks and I go back to work...boo! I am lesson planning while Charlie naps these days and I am at the point where I need to make lists of what I need to do because I am already getting overwhelmed. Today I tried out one of my new muffin recipes with some much needed coffee after my morning workout and got to work. 100 burpees is always a good way to start the day, right?

These are Paleo, nut-free, dairy-free and very moist and tasty. Store them in the fridge in an airtight container and they should be good for a week. If you don't like or can't have flaxseed just omit it.

Banana Streusel Muffins

(Printable Version)

 (makes 12 muffins)
- 1/2 Cup Coconut Flour
- 1/2 Cup Tapioca Flour
- 2 Very Ripe Bananas
- 3 Eggs
- 2 Tbsp Coconut Oil, melted
- 1/4 Cup Coconut Milk (or water)
- 1 Tbsp Honey
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 Cup Enjoy Life (dairy free) mini Chocolate Chips

Topping
- 1 Tbsp Honey
- 1 Tbsp Ground Flaxseed
- 1 Tbsp Coconut Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Salt

Preheat oven to 350 degrees

1. Mash the bananas and whisk the eggs, banana, oil, honey, and vanilla together.
2. You could use a separate bowl to whisk the remaining dry ingredients together (except chocolate chips) ---or don't use a separate bowl and just throw everything in which is what I do because I am lazy and don't want more dishes- and add the dry ingredients to the wet. Whisk until really well combined.
3. Add the chocolate chips and mix.
4. Pour the batter into a greased muffin tin, filling each about 1/2-2/3 full. Top with a very small amount of the streusel topping.

5. Bake for 15-20 minutes.

Oven Chicken Fajitas

I spent the past weekend with my cousin Emily and her two boys visiting from Texas. Emily and I have grown up together and we are only 8 months apart- and now her son Charlie (Charles) and my daughter Charlie (Charlotte) are only 10 months apart. It was fun to catch up since Emily is married to an officer in the army and has been in Germany for two years. I also got to meet her newest little one, Henry. He is the cutest little chunk! I love the kind of friends that even if you haven't seen each other in a while, when you get back together it is like you were never apart.

I realize it is summer and I could easily grill some peppers and chicken for this recipe, or make a quick stirfry, but I didn't want to be standing over a grill or a stove... I wanted to throw something in the oven, play with my daughter and come back a half hour later and dinner is ready. Easy as chopping and throwing everything in a pan!

This recipe is a little spicy, so if you don't want the heat either omit the jalapeno, seed it, or reduce the cayenne pepper. It's pepper season in Michigan so grab those seasonal veggies out of your garden or at the local farmer's market and enjoy!

Oven Chicken Fajitas

- 1 lb Chicken (about 2 breasts), cut into thin strips and then in half

- 3 Bell Peppers, cut into thin strips

- 1 Sweet Onion, cut into thin strips

- 1 Jalapeno, finely chopped

- 2 Tbsp Oil

- 1 Tbsp Chili Powder

- 1/2 tsp Paprika

- 1/4 tsp Garlic Powder

- 1/2 tsp Cumin

- 1/4 tsp Cayenne Pepper

- 1/2 tsp Salt

- 1 tsp Arrowroot Powder

- 1 Lime

- Cilantro (optional)

Preheat the oven to 400 degrees.

1. Add all of the spices and arrowroot powder to a 9x13 inch baking dish. Whisk.

2. Add the vegetables, chicken, and oil. Mix with your hands until everything is coated evenly. 

3. Cut the lime in half and squeeze half over the dish. Nestle the other half in with the vegetables.

4. Bake for 30-35 minutes stirring once half way through. When you pull the dish out of the oven, squeeze the other half of the lime over the mixture and toss. Sprinkle with cilantro (optional).

Serve immediately with whatever fixing you normally would have- or eat it plain with some guacamole like I did. :)

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 316
% Daily Value *
Total Fat 10 g	15 %
Saturated Fat 1 g	5 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 120 mg	40 %
Sodium 1082 mg	45 %
Potassium 265 mg	8 %
Total Carbohydrate 11 g	4 %
Dietary Fiber 3 g	13 %
Sugars 7 g
Protein 48 g	95 %
Vitamin A	47 %
Vitamin C	118 %
Calcium	5 %
Iron	6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Chicken and Avocado Salad

There are many differing opinions on baby monitors.... use them, don't use them, have the camera kind, don't have the camera, have the app so you can see them on your phone when you are out, etc. I started with the just sound kind but when I moved into my own house and am now sleeping on a different level then Charlie I wanted to be able to see her. It is reassuring to wake up in the night and just see that she is still there (I know, why wouldn't she be?) My parents made fun of me for getting one with a video but now when they babysit at night they are glued to it. Too cute. I also enjoy seeing the funny ways she sleeps...

This week I picked up a rotisserie chicken because they are cheap (~$5) and yield a lot of meat without me having to do anything besides pull it apart. The picture below is dark because I was prepping food after she went to bed... sorry! But I used the chicken, some avocado, a jalapeno from my garden and I didn't have a fresh lime so I used bottled juice (naughty) and after sitting over night this was a really tasty salad. I served it over cucumber and tomato just to give a different texture and because it is tomato season in Michigan so they are cheap and so flavorful right now.

Chicken and Avocado Salad

- 1 Rotisserie Chicken, shredded

- 1-2 Avocados, cut into bite sized pieces

- Juice of 1 Lime (~1/4 cup)

- Siracha (optional)

- 1/2 tsp Salt

- 1/4 tsp Garlic Powder

- 1 Jalapeno, finely chopped (optional)

1. Add everything to a bowl and mix. Taste for seasoning... a little coconut aminos (or gluten free soy sauce) would also be tasty if you think it needs salt :) I added some siracha to give it some spice but feel free to omit it. Let it chill over night or for a few hours.

Watermelon and Cucumber Salad

I fall into the same category with a lot of people who do something active on a regular basis in that if I miss one day, two days, or heaven forbid THREE days I feel like I have lost all my gains, I am fat, slow, etc. I realize that just like I didn't get in shape in three days I can't lose it in three and rest days are extremely important- just sharing a bit of my crazy. So on my "rest day" today I went for a 5 mile run with my peanut in her jogger. People can bash CrossFit and injuries all they want, but my knees plagued me today on what used to be considered a short run due to my years of running marathons and the training that entails. I am obviously not an expert, but I think CrossFit's use of a variety of movements versus running's perpetual same stride movement is the issue. Yes, I did interval training while I ran, but usually, like most runners, I did my 5, 10, 20 mile runs at the same speed and the same running gate and that constant pounding has done some damage to my knees. I will add that weight training and strengthening my legs has definitely helped my knees not ache so much. I really don't want to bash running because it was so much a part of my life with training, coaching, and my family- I am just now wishing maybe I should have been doing some strength training back then so I wouldn't have this problem today!

For my mom's 50th birthday she wanted to run a marathon... so here is us running the Chicago Marathon the year it was cancelled mid-race due to extreme heat and no water on the course... but we finished then and did Chicago two more times. :) 

I don't particularly love watermelon, but my child does so I had some hanging around the house and I thought I would try and make a light snack with it- turns out feta and watermelon is fantastic and the cucumber just gives a different texture. There are not measurements with the "dressing" because it needs to be done just before eating, or per bowl, or else the color and taste are just, well, not good.

Watermelon and Cucumber Salad

- 1/4 Large Seedless Watermelon, or 1/2 a small, cut into 1 inch chunks

- 1 English Cucumber, halved and diced into bite-sized pieces

- Fresh Basil

- Balsamic Vinegar

- Olive Oil

- Feta Cheese

- Black Pepper

1. Toss the cucumber and watermelon together. 

2. When you are ready to eat- In serving sizes of about 1heaping cup of the watermelon and cucumber, add 2 tsp (ish) of vinegar, a drizzle of olive oil, a sprinkling of feta, fresh pepper and some fresh basil (chiffonade.) Toss and enjoy!

Mix and Match Meals

I am one of those people who doesn't mind eating the same thing for dinner and possibly lunch several days in a row...but I realize a lot of people aren't like that! Here is what I did for meals a week ago so that different combinations of protein and vegetables could be made for dinner to mix it up. Charlie was a big fan of the green beans.

What do you need?
I used two different protein sources- chicken and steak (skirt or flank) and three different vegetables combinations- broccoli, green beans and a medley. They were all packed in separate tupperware so I could grab whatever combination I felt like that night. To make my life even easier, I grilled all the meat- no hot kitchen, easy clean-up... plus I was using the microwave, stove, and oven for the veggies simultaneously. :) Hectic hour (including prep and clean up) but dinner is ready for the week!

Steak (1.5-2 pounds Flank or Skirt Steak)
- Marinated over night: 2 Tbsp Coconut Aminos (or gluten free soy sauce), 2 Tbsp Oil, 1 Clove minced Garlic, 1 tsp Grated Ginger, 2 tsp Red Pepper Flakes, 2 Tbsp Lime Juice, 1 Tbsp Honey (optional).

Chicken (4-6 Breasts)
- Brushed with Paleo BBQ sauce while grilling

Green Beans
- One bag of fresh (not frozen) green beans in a microwaveable bag. After they were cooked I added salt, pepper, 2 Tbsp Apple Cider Vinegar, 1-2 Tbsp Olive Oil, 1/4 tsp Garlic Powder.

Broccoli
- 4 Stalks- I cut the florets off. Preheat oven to 400 degrees. On a large cookie sheet I toss the florets with olive oil, salt, pepper, and garlic powder. Roast until bright green with some crispy edges...10-15 minutes.

Veggie Medley
- 1 Sweet potato, 1/2 sweet Onion, 1 Zucchini, 1 Squash... all cut into bite sized pieces. Over Medium heat I sauteed the potato and onion until almost fork tender then added the squash and zucchini. Sprinkled in some thyme, salt, pepper, garlic powder.

Stacked Pear Snack

I have those days where she is taking a long nap I, for once, have all of my stuff I care to do done, and am ready for her to wake up again so we can go do something. Since I am usually on the go from work to gym to daycare to grocery, etc. it is odd (in a good way) in the summer to have such "down time" where I can accomplish things I usually only can get to on the weekends like laundry and cleaning. So this day I decided to make snack-time more interesting because I was waiting for her to wake up and play with me.

I know every mom struggles with different things, but the hardest part I have found about being a stay-at-home mom, even just for the summer, is the lack of interaction with other people. I love interacting with Charlie, but without any other kids or adults around, even at night since I am not married, I miss talking to people who do more than ask "doing momma?" a million times a day. If that's the biggest problem in my life right now though I really can't complain... just saying in case anyone out there feels the same. :)

So when Charlie woke up she was delighted to see this mountain of fruit just for her when she usually is given the pear in pieces. Only every other layer was chocolate chips and she soon discovered that and looked for them. Another idea if you don't want chocolate chips would be coconut. Or actually you could do all of the above. Hehehe. An apple would be great here too, but like I have said I am allergic so we don't have them in the house. I am not really sure if you would call this a recipe, but I can tell you how I did it. :)

Stacked Pear Snack

- 1 whole Pear (or apple)
- Nut or seed butter (I used almond)
- Enjoy Life Chocolate Chips (non-dairy)
- Honey
- Unsweetened coconut (optional)

1. Using a paring knife, cut a thin layer of the bottom off so it sits flat. Cut the pear in 1/4 inch slices. Carefully, cut around seeds so the pear slices have holes in them but are still "whole."
2. Spread each slice with a thin layer of nut butter and sprinkle with a few chocolate chips and drizzle with honey.
3. Stack the pear back together- done!