Hey friends! This week we have another sneak peek from our upcoming ebook! We cannot express enough how excited we are to bring you these pre and post workout meals. Candice and I have had our own share of meal prep despair and don’t want you to get stuck in that rut too! We poured our hearts into this ebook and hope you love it as much as we do.
As I’ve mentioned in previous posts, nothing can trump my affinity for sweet potatoes. Purple, white, orange, you name it, I love them all. They’re simple to make and go with just about anything. Besides being ridiculously easy to make, they’re perfect for refueling your body post workout! When you do high intensity workouts, you’re breaking down muscle in the process. You’re body uses up its glycogen supply which needs to be replenished post workout. You’re muscles are also sensitive to insulin at this point so starchy carbohydrates are a great choice to chow down. These nutritionally dense veggies will help decrease inflammation and cortisol as well as provide your body with antioxidants. We all want to recover better right?!
This dish provides with carbs, a little fat and the protein you need to recover adequately. Remember the best time to consume your post workout meal is in the window of gains! This is anywhere from an hour to hour and half post workout. If you feel great post workout, eat as soon as you can. If the thought of shoving food in your face post workout makes you want to vomit, then wait a little bit but make sure you get it before your window of gains ends! Now go whip up this tasty smoky sweet potato scramble to have for after your next workout!
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- ½ tbsp olive oil/coconut oil/fat of choice
- 1 lb lean or extra lean ground turkey
- ½ large yellow onion, sliced
- 3 cups kale (I used pre washed and cut for convenience)
- 1 large sweet potato
- 1 tbsp butter
- 1 tsp cinnamon
- ½ tsp paprika
- ½ tsp pepper
- ¼ tsp salt
- Cayenne pepper (as little or as much as you like!)
- Chop up sweet potato and onions. If not using pre-cut or pre-washed kale, wash and chop this up as well, making sure to get rid of stems.
- Melt butter for sweet potato in small pan over medium heat.
- At the same time, heat up olive oil in large saute pan over medium high heat.
- Add cubed sweet potatoes to small pan and toss to coat in butter. Let cook for 3-5 minutes.
- Add in sliced onion to large saute pan and cook until translucent, about 3-5 minutes.
- Add spices to the sweet potato pan and toss potatoes to coat them in spices. Once coated, put a lid on pan and let cook for 10 minutes, tossing occasionally so they don’t burn.
- While the sweet potatoes are cooking, add in the ground turkey to the large saute pan. Break apart with wooden spoon and let cook for about 5 minutes.
- Once turkey has started to brown, add in the spices to the pan. Make sure to toss well to combine spices and cover the meat/onion mixture.
- Now, check on your sweet potatoes. They should be softened up a bit. Take the lid off and cook for another 5 minutes, stirring occasionally.
- Now that the turkey has browned, add in kale about a cup or so at a time. Once first cup has wilted down a bit, add in the next cup and so on.
- The sweet potatoes should be soft but slightly crispy on the outside. Once these are done, add to your turkey mixture and toss to combine.
- Divide up portions as needed or serve right away.