Sweet Potato - Turmeric - Turkey Muffins

Like I said... I am addicted to my mini cupcake pan. These bit size morsels are great for serving and toddlers!

These are nice and moist, packed with flavor!

2 med-small sweet potatoes finely grated (1 1/2 cups)
1 small onion finely grate
2-4  gloves of garlic pressed or grated
1-2 tsp of salt
Turmeric finely grate (same volume as garlic)

A handful of chopped Organic Cilantro
1 tbs of Ground Cumin

1 organic large egg
1 lb of ground Turkey/Chicken

Mix well with hands! 

Bake on 375 for 15-25 minutes until firm. 

I served it on baby greens, avocado, and cucumber/beet salad. 

This was my toddler's plate! 

Turkey Falafel Muffins

I am loving my mini cupcake pan... so much I practically use it every other day, but not for cupcakes...for dinner!

This is a take on tradition falafel balls. Falafel balls are just chickpeas with spices, these contain ground turkey (ground chicken would work also). All you need is a good food processor. Also these tend to be on the dryer side...I served it with baba ganoush, cucumber salad and sauteed squash. You can use tzatziki sauce or even a nice tahini sauce.

1 can of organic chickpeas (garbanzo beans)
1-4 Cloves of garlic (personal preference +/-)
1 -3 tsp of salt (personal preference +/-)

Pulse it up!

A handful of fresh Organic Flat Leafed Parsley.

Pulse it up!

1 lb of Ground turkey (or chicken, dark or white)
1 tbsp of Ground Cumin

Pulse it up!

Put in greased (with olive oil) muffin tins and bake for 375 for 15-25 minutes.
They should be firm to the touch and slightly bronzed.