portable protein

on my newly revamped nutrition plan, i have been tasked with eating more protein on a daily basis. while this is not such a big deal under normal circumstances, i felt a bit stumped about how to handle my increased protein intake while on the road, either for business or vacation. i can bring protein powder with me to mix shakes in water bottles, but because protein is better received by the body when in animal form, this is not a solution for an entire weekend or even a full day.

the first recipe i concocted to address my quandry? little baby turkey burgers. at about 3 ounces each (weighed after cooking), these little guys fit the portion size bill and are easily stowed away in a sandwich bag in my insulated lunch cooler. they were the perfect choice for our recent ski trip to wisconsin.

here’s how i put them together (hint: it’s super easy!)

1. mix one egg (yolk included) with some mix-ins you like. this time, i chose onions, garlic and red cabbage. throw it all in together in a food processor (i used our mini one for this job).

foodprocessor

 

2. hit blend! (duh).

blended

 

3. squish it all together in a big bowl with the ground turkey. i use 99% lean meat and mix everything with my hands. it gets messy, but everything is mixed in evenly and quickly.

mixit

 

4. form little patties. to get the serving size down right takes a little bit of practice, but after you make a few batches, it should be no problem.

patties

 

5. cook ’em! i use the cast iron skillet over medium heat for ours with some olive oil to keep it from sticking (though you can see it did stick a little in my pan this time – bound to happen when you’re using meat with such little fat!)

cookem

 

it’s tougher to tell when turkey meat is done, because it doesn’t really change colors. i always wait for both sides to be moderately browned before i take them out of the pan.

serving suggestions for these guys include:

– on a flatout! wrap with some extra red cabbage and cucumber.
– crumbled on top of a bed of quinoa with assorted veggies.
– as is, with a bit of horseradish and mustard.

if anyone else has ideas for portable protein, shout ’em out! i’d love to hear allllll about it.

 

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5 thoughts on “portable protein

  1. This would be fantastic in a whole wheat pita with lots of veggies and balsamic vinaigrette. Thank you for the fantastic recipe idea! I love making cashew cookie dough and adding it to greek yogurt:
    1/2 cup unsalted cashews
    1/4 cup rolled oats
    1/4 cup whole wheat flour or almond flour etc.
    1/2 tsp salt
    1.5 tbsp stevia
    1/2 tsp pure vanilla extract
    3-4 tbsp pure maple syrup
    1/4 cup dark chocolate chips

  2. This is a great idea! These little guys look like a good way to get in the protein you need in a snack so that you will actually feel sustained for a few more hours until lunch or dinner. I’ve been snacking on raw almonds lately, which have been a pretty good snack to help get me through the breakfast to lunch spout.

    I gave up eating meat for lent :/ but will try this recipe out once Easter hits and I can partake again!

    • i need to mix in other nuts – walnuts and almonds. we’ve gotten in a peanut rut. but i am pretty much in love with anything you can make in a food processor.

  3. Yum. LOVE the idea of putting the nuts in there – just boosts up the protein content and adds some healthy fat for the onions to get to work on! I just think that these sliders are so cute and such a good idea because they’re mini and really all you need when you go to reach for a snack.

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