Whether it is maintaining a perfect pedicure, finding just the right length of short shorts, or meticulously organizing a library of Golden Girls GIFs for texting, being gay can be SO much work. You add in social pressures to stay fit and it can get overwhelming. Diet is an important, but only small piece of this bedazzled puzzle.
In a (sometimes futile) attempt to stay lean and ripped, and also get massively huge, you have to find the right balance of health and taste. I mean, we want our cake and to eat it too. Oh, God, we’d drop kick a puppy for some cake right now! Anyway, this tricky combination can be a Catch-22, due to so many of the delicious flavors we love adding a ton of the spare-tire contributing calories we don’t.
This easy, weeknight dish manages to achieve all the necessities of a healthy, muscle-building meal: Simple and fast to prepare, full of protein and good carbs and fats, and pairs beautifully with a 32 ounce Chardonnay.
Preheat oven to 400 degrees. In a large bowl, toss potatoes with olive oil and season with a little salt and pepper. Probably only about 1/4 teaspoon of each. Spread onto an ungreased cookie sheet and place in oven for 15-20 minutes. Roast until edges are just beginning to brown and potatoes are tender. While potatoes are cooking, heat a tablespoon or so of olive oil in a skillet over medium heat. Add turkey and cook until cooked completely through, breaking it apart as you stir. Stir in paprika, mustard, basil, salt and pepper. While turkey is cooking, microwave quinoa or rice and remove to cool. Next, heat coconut oil in a small nonstick pan over medium high heat. Crack an egg into pan and cook about 1 ½ minutes on one side, then flip over for an additional 20 seconds or so. You want the yolk to be runny, this will become your sauce. Place on plate to cool. Now for the assembly: Take two large bowls and layer ingredients in each starting with turkey, then sweet potatoes, sausage, rice, avocado and lastly the over-easy egg. Serve by chopping up egg over mixture and tossing it all together.
makes 4 servings, or 2 “bulking” servings
This recipe and corresponding post/rationale makes me very happy.
In your picture you have green onions, but in the ingredients list and directions you do not mention green onions. Did you use the green onions? If so, did you cook them, or use them raw?
Thanks for catching that, David. We initially planned on using them, then left them out (forgot we had them) when we assembled the bowls. We haven’t missed them in the times we’ve made them since then.
We’ve also been changing these up by adding in crumbled bacon instead of the sausage, as well as a tablespoon or two of roasted sunflower seeds, and some golden raisins. Sounds weird, but just do it. You’ll be glad you did.