Yesterday was one of those days where motivation oozed out of me. I woke up and felt like an Energizer bunny — I had so much energy that I could not stop moving. It was GREAT. It helped me get breakfast done quickly, get my laundry going, my bed made, and my house cleaned for the day. Even after I was done with all that, I felt like I had plenty of energy left (it might have been the sun shining bright outside, or the fun Today Show episode that was playing, or maybe a good night’s sleep?) — so I decided to take advantage of this and get dinner done! I began prepping my ingredients for a delicious crockpot meal. It was a beautiful plan…want to know why? I used all that extra energy to do most of the work needed for dinner, that way I could just forget about cooking for the rest of the day! The crockpot would take care of the cooking part for me. YASSSSS. Gotta love that morning energy! Do you ever get it too?
Our house smelled of herbs and goodness all day long; a very welcoming and inviting scent — much like the one at the Williams Sonoma store.
By the time my husband got home from work, dinner was 100% done, it was hot and ready to be served. It was such a fun meal to eat too — this Healthy Turkey “Sloppy Joe” recipe brought childhood memories; we had fun eating it and totally got messy with it (as a Sloppy Joe should be enjoyed!) It’s a must try you guys. 🙂
- 2 lbs. ground turkey breast
- 1 large white onion, diced
- 3 large carrots, diced
- 7 celery stalks, diced
- 10 large garlic cloves, minced
- 8 oz. crimini mushrooms, diced
- 1 28 oz. can organic whole peeled tomatoes
- 1 cup red wine
- 1/3 cup organic tomato paste
- ½ cup unsweetened almond milk
- 2 tablespoons reduced sodium soy sauce
- 4 tablespoons grape seed oil
- 3 organic bay leaves
- 2 tablespoons Italian seasoning
- 2 tablespoons sea salt
- 2 teaspoons black pepper
- ½ teaspoon chili flakes
- ½ teaspoon nutmeg
- Place large skillet under medium-high heat, and add 2 tablespoons grape seed oil. Once hot, add garlic and onions and sauté for about 2 minutes, until onion becomes translucent.
- Add in mushrooms, celery, and carrots. Sauté for another 6 minutes, until vegetables become tender. Place vegetables in crockpot; wash and dry skillet.
- Place large skillet under medium-high heat and add remaining 2 tablespoons grape seed oil. Once hot, add ground turkey, break it down with wooden spoon and cook until there is no pink left. Add all spices in and mix well. Add in tomato paste and mix well. Add wine and let simmer for about 4 more minutes.
- While still under heat, add tomatoes in (including the juice) and break them apart with your wooden spoon. Add in almond milk, soy sauce and bay leaves; combine well and turn heat off.
- Place mixture in crockpot and allow it to cook on low for 6 hours.
- Top with avocado slices, and accompany with toasted bread.
