Happy new year, foodie friends! I hope you’re feeling rejuvenated and ready for all that 2015 holds. While I believe it’s important to consciously maintain a healthy lifestyle (spiritual, physical, emotional, relational) throughout the entire year, the start of a new year is an ideal oppurtunity to refocus on what fills you and eliminate what drains you. Every now and then, I make a two sided list (kind of like a pro vs. con list) of fills and drains to reevaluate where I am focusing my time and energy. It can be as detailed or general as you like.
When I consider food, for example, foods/beverages that deplete my energy would be processed foods, complex carbs, lots of dairy, sugar, and alcohol. While they feel good in the moment, excessive intake of these things leave me feeling sluggish, foggy, and zapped of precious energy I need to do my job well and focus on other areas of my life that fill me.
Sounds pretty boring right? Well, it doesn’t have to be! The great news is that you don’t have to compromise flavor (or convenience in this case) when taking steps towards a healthier lifestyle. These Mediterranean Turkey Stuffed Portabellos are the prime example of an easy meal that’s bursting with flavor yet gentle on the body. Drizzle with greek yogurt lemon “aioli” and top with pine nuts for an extra layer of flavor.
Buen provecho!
- 1 pound ground turkey
- 1 Tablespoon olive oil
- 2 cups fresh spinach
- ½ cup breadcrumbs
- 2 Tablespoons fresh basil
- 1 Tablespoon fresh oregano
- 2 cloves garlic, peeled
- 2 scallions, roughly chopped
- 1 Tablespoon lemon juice
- 4-6 sun dried tomatoes (packed in oil), chopped
- ¼ cup feta
- ½ teaspoon salt
- ¼ teapoon ground pepper
- 6 medium-large portabello mushrooms with gills, stems, and some flesh scooped out
- Garnish/topping:
- Pine Nuts
- Greek Yogurt Lemon Aioli (see recipe below)
- Preheat oven to 350 F. Combine olive oil, spinach, breadcrumbs, herbs, garlic, scallions, lemon juice, and sun dried tomatoes in food processor and pulse until finely chopped. (Alternately, you could chop it all, but a food processor is much easier here!)
- Using your hands, incorporate mixture with turkey and feta until fully combined. Scoop into mushroom caps to fill. Bake on a cookie sheet in 350 oven for about 20 minutes until turkey is fully cooked. You could also grill these!
- 1 cup greek yogurt
- 2 cloves garlic, minced
- juice and zest of one lemon
- Combine all ingredients and serve cold.