Here we are, my beautiful peeps, on yet another magnificent Sunday, and this Sunday happens to be extra special for me because…..
SPRING TRAINING BASEBALL HAS BEGUN!!!
*takes a lap around my apartment obnoxiously woo-ing and flailing*
My boyfriend and I grew up in Arizona where baseball is life so this time of year is our absolute favorite. The weather’s getting warmer, the sun is finally emerging from it’s winter hibernation, and the summer anticipation is creeping in. AND, spring training baseball means prime scouting time for fantasy baseball.
Since Brendan and I have been dating, we’ve played 1 on 1 fantasy baseball against each other for sheer pride. This year is especially crucial because we’re currently tied 2-2 sooo that means this year’s the rubber match. And I HAVE to win. There’s no other option. Have you ever heard of a sore loser? Well he’s what I call a sore winner.
I will have to endure an entire year of constant daily reminders that he’s the champion. SO I’ve devised a plan. I’m really hoping he doesn’t read this post so he doesn’t see it coming….
But anyways, a little context:
Every Sunday, we loaf around (unless we are actually doing something, which is incredibly rare) and watch baseball. Sports Sunday, of course. Now that football’s over, baseball swoops in to take its place.
SO, the plan:
Since we primarily do most of our scouting while watching these games, I’m going to distract him with such delicious food that he won’t be able to focus on the baseball because he’ll be so lost in the incredible wonder his taste-buds are experiencing.
And, worst case scenario, it doesn’t distract him but we both still get to eat delicious food sooooo that doesn’t seem too bad to me.
And what could be a more perfect Sports-Sunday temptress than sweet potato turkey sliders with broccoli salad?! YUM. Such a flavorful combo. I’m not sure if you’ve noticed, but I’m 100% #teamsweetpotato. Between sweet potato toast, sweet potato hashbrowns, or just simply replacing hamburger buns with sweet potato slices, it’s the perfect way to sneak in some extra nutrients in place of icky, processed, carb-filled bread.
Now I won’t bore you with the health benefits of sweet potatoes since I’ve already talked about them endlessly in my other posts, however I will ramble about turkey! Turkey is one of my favorite meats to use because, well for starters it’s delishhhhh, but it’s also low in fat and carbs and high in protein! That’s a win for all teams. The high protein content means you’re going to see improved skin, hair, nail, brain, and muscle health PLUS it aids in oxygen transport, blood clot prevention, and cell regeneration! As if all that weren’t enough, turkey also contains trytophan, which is a hormone that controls your sleep-wake cycle. Studies have shown that increased intakes of tryptophan help improve your sleep! Anddddd, turkey is also high in selenium which benefits your metabolism and immune system and also decreases inflammation. Woooooooo. Can I draft turkey to my fantasy team?
So you’re picking up what I’m putting down here, right? You should be eating turkey like all the time. Ooh! I have an idea, you can start your turkey trials by trying this recipe right now! You’ll soon be as obsessed as I am (if you aren’t already).
Turkey Sliders with Sweet Potato Buns & Vegan Broccoli Salad
- About 1 ¼ pounds lean ground turkey
- 9 eggs
- ½ brown onion, diced
- 1 clove garlic, diced
- ¼ cup chopped parsley
- 1 tsp garlic salt
- 1 tsp paprika
- Salt and pepper to taste
- ¼ cup chickpea flour
- 2 large sweet potatoes, sliced into about ½ inch rounds
- 1 cup spinach
- 1-2 tomatoes, sliced
- 1 cucumber, sliced
- Red onion, sliced
- 2 tsp coconut oil
- About 3 cups chopped broccoli
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- ¼ cup red onion, diced
- ¼ cup EVOO
- 1 tsp apple cider vinegar
- 1 Tbsp maple syrup
- Salt and pepper
- Preheat the oven to 400 degrees F.
- Place your sweet potato slices on parchment paper and bake until tender, but still slightly firm (about 15-20 minutes).
- Meanwhile, combine the ground turkey, 1 egg, garlic, parsley, garlic salt, paprika, salt, pepper, and chickpea flour and mix to combine.
- Preheat a skillet on medium to med-high heat. Form about 8 even sized sliders.
- Cook the sliders on the skillet, about 4-5 minutes per side until cooked throughout.
- Meanwhile, heat another pan over med-low heat and add coconut oil. Crack eggs into pan and allow to fry until the whites solidify, then remove from heat and set aside.
- Once the burgers have finished cooking, place on a sweet potato bun (slice) and top with egg, spinach, tomato, cucumber, red onion, and another sweet potato bun (slice).
- To make the broccoli salad, whisk together EVOO, apple cider vinegar, maple syrup, salt, and pepper. In a large bowl, combine broccoli, dried cranberries, red onion, and walnuts. Toss with the dressing.
- Serve turkey sliders with a side of broccoli salad and enjoy!