I have to say I didn’t make a single healthy choice today, unless you count all the things I didn’t eat that I could have: chocolate cake and fudgies at my house in the morning while meeting with my social media guru, Darlynn, pound cake, donuts and mounds of white bread at my mother’s house this afternoon, and dessert on demand at Ivy Lane Bistro for dinner. Sigh. I didn’t eat a lot, but I just ate some of the wrong things. It started with a crazy morning, when I grabbed an olive oil torta (these amazing crispy flatbreads from Spain that I get at the health food store – they are not whole grain and are dusted with sugar) with my tea for breakfast. At lunch, I had a small hamburger, without the bun. For dinner at Ivy Lane, the girls and I shared a cheese and fruit plate, and I ate some fruit, some raw veggies, and a couple of pieces of flatbread spread with blue cheese. Oh, and several blue-cheese stuffed olives. And a Coke. Besides the Coke, the only thing I drank today were my usual gigantic cups of hot tea. No juice, and no water.
Tomorrow, we plan to go to Orlando for the day, but even though I will be out of the house, I am going to challenge myself to make good choices all day long. I will start the morning with a healthy breakfast, with maybe some protein for energy. A hard boiled egg, some whole grain toast thinly spread with coconut butter, and homemade turkey sausage would be a great way to start the weekend. I recently discovered that making turkey sausage at home is insanely easy. You just add your seasonings of choice to ground turkey (use whtie and dark meat turkey and not turkey breast, or it will be a little dry), shape it into patties or links, and cook it on the stovetop in a skillet. I can do that! Here’s the recipe I plan to try, from Taste of Home.
1 pound lean ground turkey
2 tablespoons water
5 teaspoons butter-flavored sprinkles
1/2 teaspoon each dried thyme, basil and rubbed sage
1/4 teaspoon each dried marjoram, oregano, cayenne pepper and ground cumin
1/8 teaspoon each garlic powder, pepper, ground ginger and nutmeg
Crumble turkey into a bowl. Add the remaining ingredients; mix well. Cover and refrigerate overnight. Shape into eight patties. In a nonstick skillet coated with cooking spray, cook patties over medium heat until no longer pink and a meat thermometer reads 160°. Yield: 8 patties.
Editor’s Note: This recipe was tested with Molly McButter. Look for it in the spice aisle.
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