Hola from the Riviera Maya!
I’m here on vacation and enjoying every minute of relaxation. I wish all of you could be here with me to play… but since you can’t, and your not, I’ve got a few recipes lined up (while I’m away) for your viewing pleasure.
Enjoy this fresh tasting, simple meal that I so happily devoured a few nights ago. It’s incredibly delicious, one of my best meals. The flavors work so well together and the ease of the recipes make it that much better.
Kalamata Tuffins (Turkey Muffins condensed)
[Paleo, gluten free, dairy free. Soooooooooo good]
- 1 pound ground organic, antibiotic-free turkey
- 1 egg
- 1/4 cup red onion, diced
- 2 tbsp fresh cilantro, roughly chopped
- 1 1/2 tsp fresh mint, roughly chopped
- 2 tbsp kalamata olives, chopped
- 1 tsp cumin
- 1/2 tsp each salt, pepper, and corriander
- 1/4 tsp cayenne pepper
Preheat oven to 375 degrees.
In a large bowl, combine all ingredients. Grease muffin tins and fill each tin with turkey olive mixture.
Heat for about 25 minutes, or until the tops are golden browned, cooked all the way through.
To remove, trace the outside of muffins with a knife. Plate your Turkey Muffin and top with Green Apple Goat Cheese Spread.
Green Apple Goat Cheese Spread
[bright, brilliant, fresh, and simple]
- 1 large green apple
- 4 oz crumbled goat cheese (one small container)
- 2 tbsp fresh lemon juice
Carefully slice the apple into small matchstick pieces. Combine apple matchsticks in a bowl with goat cheese and lemon juice. Gently toss ingredients and serve over each Kalamata Turkey Muffin.
This is one of the best spreads, if you can call it a spread. So, so simple and wonderfully delicious! I’d put this on just about anything… hmmm… On top of savory pancakes would be wonderful, I bet! Socca, anyone?
If anyone has any suggestions for a dairy free version, I’m all ears… although this one may be difficult to alter. And if you do eat goat cheese, you must try this, as is.
Are you up for making your own Kalamata Tuffins?