This turkey cranberry sweet potato is Thanksgiving rolled into one highly portable meal. Perfect if you’re short on time and looking for satisfying weekday lunches.
Like most plants, sweet potatoes contain beneficial micronutrients – vitamins, minerals, fiber, and antioxidants. The antioxidants are also responsible for the color diversity. Carotenoids are orange and yellow light emitters. Found in highest concentration in Beauregard sweet potatoes, beta-carotene is a precursor that our bodies use to produce Vitamin A. Lutein and zeaxanthin also belong to this family – both support eye health.
Notes about the recipe:
In addition to high Vitamin A and antioxidant concentration, with the potato skin and celery you’re also getting 12 of fiber!
Any variety of sweet potato works for this recipe. The quickest method is to cook the potatoes in the microwave, but if you do have the time, baking in the oven will provided a richer flavor.
Nutrition for each potato is 363 kcal 26P | 13F | 37C with the assumption that the hollowed out potato weighs 100g.
I used 93/7 lean ground turkey; chopped up leftover turkey breast would be perfect!
If you want to adjust the carbs up or down, use a large potato or smaller potato.
Looking for a fast meal? This is a one-stop shop of Thanksgiving flavor, ready to go in under 30 minutes.
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Need a portable breakfast to jam out of the house quick in the morning?These vegan high protein blueberry burst breakfast muffins are filling and wholesome, with delicious berry sweetness. 8g of protein per muffin, with low sugar.
I created this recipe for my athletes who follow a vegan diet (or do not tolerate dairy). Ensuring adequate high quality protein intake is critical. Instead of milk or other dairy, these muffins use tofu (yes, tofu!) in the base. Soy is an all-star source of plant protein. It’s lean, contains adequate concentrations of all essential amino acids, and is relatively well digested and absorbed. Even if you don’t care for tofu, you will like these muffins. The tofu is blended down, and then combined with flavorful almond flour, oats, pancake mix, banana, and juicy blueberries to create the batter.
Notes about the recipe
A high power blender is required for this recipe (I use a Vitamix). Make sure the tofu is extra firm variety, and add any water in the tofu package into the blender.
Blending down the tofu takes a bit of patience at first. Crumble it as much as possible as you add it to the blender. Start on low power and gradually increase speed; scrape down the sides and mix with a spoon as many times as necessary until it blends uniformly. If needed, add 1 tbsp. water to help the process. Once able to blend smoothly for 30 seconds on high speed, add banana, cinnamon, and baking powder. An additional 1 tbsp. of water may be needed after adding these ingredients to be able to mix on high again. The mixture should look like the picture at left – it’s very thick, but pourable.
The banana and blueberries provide very light sweetness to the muffins. If you prefer sweeter, add monkfruit or other sweetener to the blender mixture when you add the baking powder. Be sure to save some blueberries to place on top of each muffin for some extra sweet bursts! Optionally, sprinkle on a few oats (or chopped nuts) for a little bit of crunch.
For baking, I used a metal 12-well muffin pan lightly sprayed with cooking spray. Baking time may vary if you use a silicone muffin pan. The muffins popped out easily after cooling for a few minutes.
Will this recipe work with other fruit? Absolutely! Some other suggestions are raspberries, blackberries, or strawberries (but in pieces).
For meal prep
I recommend prepping these blueberry burst breakfast muffins on Sunday for busy weekday mornings. Cool the muffins completely before storing in an airtight container in the fridge. They will keep for 5-6 days. While they taste good cold, I prefer them zapped in the microwave or toaster oven. Pair with a portable plant yogurt cup, and you’re out the door with a delicious breakfast.
Need a portable breakfast to jam out of the house quick in the morning?These vegan high protein blueberry burst breakfast muffins are filling and wholesome, with delicious berry sweetness. 8g of protein per muffin, with low sugar.
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