Little Wyatt arrived last Saturday at 3:30 am. He weighed in at 7 lbs 13 oz., and is 20.5 inches long. He is such a sweet boy, but does not yet know the difference between day and night. He is definitely a night owl, and has been keeping mommy and daddy up all night! We learned to take shifts overnight though, so that we can each get about 4 hours of sleep!

What does the baby have to do with Turkey muffins??

Well, I gained a bit too much weight and I am now left with some extra pounds (about 25 lbs! yikes!!...some of it still water weight I am hoping) to lose.  I am turning to the most inspiring, sexy fitness model ever, Jamie Eason, for some motivation and inspiration to get back down to my sexy self lol. Here is a recipe inspired by Jamie, modified a bit since I only had 1 lb. of turkey to work with. I also added extra veggies and a little wheat germ just for fun!

 

So what’s part of my weight loss plan? Clean eating, protein at meals for satiety (and to maintain lean muscle mass), water and laying off the ice cream. I also joined a new gym, and can’t wait to get started once I get clearance from the doc (don’t want anything falling out of me lol). For now, it’s just going to be walking for me, maybe some super light weights.

Veggie Packed Turkey Muffins

 

1 lb. lean ground turkey
½ cup finely chopped celery
½ cup finely chopped red bell pepper
½ cup finely chopped onion
½ cup shredded carrots
½ cup old fashioned oats
2 Tbsp. wheat germ
1 egg
1 tsp. garlic powder
¾ tsp. kosher salt
½ tsp. black pepper
½ tsp. cumin
¼ tsp. ground chipotle pepper

Preheat oven to 375˚F. Combine all ingredients in a large bowl; mix well. Coat a 6- cup muffin tin with cooking spray. Divide mixture into cups and bake for 28 minutes until internal temperature is 165F.

 

 

 

 

 

 

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