turkey

Smoky Roast Turkey Breast

Posted by on Jan 5, 2013 in 21DSD, Dinner, Lunch, Paleo, turkey, Whole 30 | 8 comments

Smoky Roast Turkey Breast

Here’s my general rule of thumb in regards to reading labels: If I find myself saying “what is that?” while going through the list of ingredients on a label, I don’t want to eat it. Shouldn’t we know what all of the ingredients are without having to research them? For example: turkey breast, in my humble opinion should consist of: turkey spices (maybe) salt We know what all of the ingredients above are, right? No problem. So why is it that I can’t seem to find a package of turkey breast without CARRAGEENAN? What is that? More importantly, why is it in everything? Sure it’s “from seaweed” which makes it sound harmless enough, but it’s not. (Sorry) This above rant is exactly why most of the food I buy doesn’t have labels at all. It’s the basis of my food philosophy.  But don’t get me wrong, I get really excited when I find things that have labels but are minimally processed and have just a few real ingredients. I have yet to find turkey breast that fits the above description. Hence this blog post. But don’t fret. The following recipe couldn’t be simpler to make, and the result is way tastier than anything you’ll find within a resealable plastic package. This turkey recipe is a great multitasker; It’s great to keep in the fridge for an easy snack or as part of a delicious lunch, like these turkey B.L.A.T. boats. It can even step in for the holiday turkey if you’re cooking for two, or if you’re craving Thanksgiving dinner in March. The smoky rub gives this turkey a nice smoked, slightly spicy flavor. If you prefer a simpler version, just skip the rub and give it a good pinch of salt. You can add dried herbs such as rosemary and thyme too, if you’d like. Smoky Roast Turkey Breast  1 small tied turkey breast (1-1.5 pounds is perfect) 1 tablespoon smoky rub * 1 lemon or small orange, sliced * Smoky Rub: 1 Tablespoon each paprika, sea salt, coconut palm sugar (feel free to skip the sugar if doing a sugar detox or Whole30) 1 teaspoon each cumin, corainder 1/2 teaspoon ground chipotle Rub the smoky rub all over the turkey breast and allow to come to room temperature, about 1-2 hours. (you can also let it sit overnight in the fridge for more flavor, if you’d like) Preheat oven to 350°. Place the turkey and the orange or lemon slices in a baking dish and roast until it’s cooked through and reaches 165° on a meat thermometer. My roast was 1.3 pounds and took about 45 minutes. If it’s smaller than that, check it after 30 minutes, and then every 10 minutes after that. Allow to cool, and slice as needed. Store tightly wrapped in the fridge. All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Turkey B.L.A.T. Boats

Posted by on Mar 17, 2012 in 21DSD, Lunch, Paleo, turkey | 8 comments

I’m willing to bet that there aren’t many gluten free-ers who don’t occasionally mourn the loss of their beloved sandwich. Especially in the beginning. I mean let’s face it: There is something magical about the sandwich; their infinite possibilities, their portability, their social normalcy. One thing that’s less than magical about the sandwich is the feeling that we all get after eating them. If you’re still eating them for lunch everyday you’re likely saying “what feeling? I feel amazing after eating my daily gluten bomb!” But the reality is, once you change your eating habits, you will probably notice a difference. Cause there’s full as in satiated, and then there’s full as in FULL. Like Thanksgiving full. Super carnitas burrito full. Sandwich full is the latter. The first time I made these for myself was the moment I realized I can do this. This is not something you’ll eat and think “If only…” Cause there’s really nothing missing, except the bread. And in my not so humble opinion, when you have all this flavor, who the heck needs bread? makes 3 boats, which is my typical serving. 6 slices natural roasted turkey 1 avocado, sliced 3 slices cooked bacon 12 cherry tomatoes, halved or 1 medium tomato, chopped 3 romaine leaves mayonnaise Assemble each romaine boat with 2 slices turkey, 1 slice chopped bacon, 1/3 of the avocado, 4 tomatoes, and your desired amount of mayonnaise. Enjoy! All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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