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Danielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!

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Danielle Prestejohn
by Danielle Prestejohn, Fitness and Nutrition Expert

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Want a Paleo meal that is super easy, fast, perfect for a quick weeknight dinner or a leisurely Sunday morning breakfast??? I've got you covered! This recipe is actually a lot simpler than it seems or looks! It took me maybe 20 minutes at most to prepare and made a huge batch! My favorite part is it is 100% Paleo and loaded with veggies and lean protein! Try it out!

Ingredients: 
  • 1lb lean ground turkey (antibiotic and hormone free if possible)

  • 1 zucchini

  • 2 yellow zucchini (or regular is fine!)

  • 1 red bell pepper

  • 1/2 cup shredded carrots

  • 1 large sweet potato

  • chili Powder

  • paprika

  • 4-6 eggs

Directions: Start by preheating a skillet coated in olive oil spray. Add your turkey and cook until done (pink is gone). Be sure to break up your turkey into small pieces. While the turkey is cooking use a food processor to shred the zucchini and sweet potato, keeping the vegetables separate. Make sure to wash and peel your sweet potato before shredding. Also dice up your bell pepper into small pieces. Place a pan of about 4-6 cups of water on your stove to boil.

When the turkey is cooked, remove it from the pan and respray your skillet with olive oil spray. Add in the shredded sweet potato and saute until it starts to become translucent, about 2-3 minutes. Keep your eye on the boiling water, when it starts to boil, crack and drop in your eggs, set your timer for 4 minutes to poach, for runny eggs. Add in your shredded carrots to the sweet potatoes and cook 1-2 minutes more. Lastly add in the remainder of your veggies, bell pepper and zucchini.

Let your vegetables cook until tender about 4 minutes. Add your turkey back in, and sprinkle liberally with paprika and chili powder to taste. Combine everything at a low heat 2 minutes more or so. Serve with an individual poached egg on top of each serving. Makes 4-6 servings!

Thoughts on breakfast for dinner? Love it or hate it? How do you like your eggs cooked? 

Thanks for checking out my recipe and you can find more Paleo and Gluten free recipes over on my blog at Clean Food Creative Fitness!

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