Meal Prep Monday - Blueberry Breakfast Pizza and Oven Roasted Turkey Breast

I had a super fun and busy weekend, including my first ever attempt at salsa dancing on Saturday. My coworker invited me, and in my effort to show up more I went despite having zero partner dancing experience. There was a class before the live band started, and I got the basic steps down (credit Zumba for that!) but was really confused when I had to work a partner. That didn't stop me from dancing for most of the next 4 hours though!

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There were a lot of good dancers, and most of the guys kept throwing me around the floor in spins even after my "ok but I've never done this before" disclaimer. I still had a pretty good time even though I had no idea what I was doing. Definitely made me want to get better at dancing, but maybe in a safer, more beginner friendly environment.

Between getting my groove on, I also found time to get my meal prep on.
 
Breakfast

I wanted to switch up my normal baked breakfast goods this week and came across this 
Oatmeal Blueberry Breakfast Pizza Cookie Thingy recipe from Yeah...imma eat that. I loved the concept (and the blog name!) but because I didn't have all of the ingredients/can't follow a recipe to save my life/etc, I ended up putting my own spin on it. Here's what I came up with.

Blueberry Breakfast Pizza

Calories: 211 | Fat: 7 g | Cholest: 0 mg | Sodium: 532 mg | Carbs: 29 g | Fiber: 8 g | Sugars: 10 g | Protein: 9 g

3/4 cup oats
3/4 cup flax meal
3 tbsp chia seeds
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 egg whites
2 tbsp maple syrup
1 very ripe banana, mashed
1/2 baked sweet potato, mashed
1 cup frozen blueberries

Preheat oven to 350 degrees.
Mix together dry ingredients.
Mix in the rest of the ingredients.
Divide the dough into 6 roughly even balls. 
Flatten the balls onto a well greased cookie sheet into roughly 1/2 inch thick discs.  
Bake for 20-25 minutes or until firm in the middle.
Top with Greek yogurt, your favorite nut butter, or whatever floats your boat.
Makes 6 servings.

I really like the way these turned out. The "crust" has a lot of texture, a nice nutty flavor and isn't super sweet, but you still feel like you're eating a giant cookie for breakfast. Topping the pizza with 1/4 cup Greek yogurt and 1 tbsp nut butter gives you 20 grams of protein and 13 grams of fat for a breakfast with a lot of staying power. 

Protein

In the spirit of switching things up, I picked up a pack of turkey breast tenders at Trader Joe's instead of my normal chicken breasts. This Roasted Turkey Breast Tenderloins & Vegetables recipe inspired me to step away from the slow cooker and cook my poultry in the oven for once.

Oven Roasted Turkey Breast

Calories: 114 | Fat: 2 g | Cholest: 0 mg | Sodium: 46 mg | Carbs: 3 g | Fiber: 0 g | Sugars: 1 g | Protein: 21 g

1/2 cup low sodium chicken broth
1/4 cup Trader Joe's pomegranate vinegar (or other vinegar)
Juice from 1 large lemon
3 chopped garlic cloves
1 tbsp salt-free seasoning mix
1 tbsp olive oil
1.5 lb boneless skinless turkey breast cutlets

Preheat oven to 400 degrees.
Mix together all the ingredients except the turkey in a small bowl to make a marinade.
Place turkey breast into a large ziplock bag, pour in the marinade and shake to coat the turkey.
Marinate in the fridge for at least 30 minutes.
Place the turkey in a baking dish and poor the marinade over the turkey.
Cover and bake for 20 minutes, basting with the marinade 1-2 two times (if you remember).
Uncover and bake for another 15-20 minutes, or until the turkey feels firm and is not pink in the middle.
Makes 8 servings.

I'm not the biggest turkey fan but this is pretty yummy. The marinade gives the turkey a lot of flavor, and the combination of cooking it in the marinade and keeping it covered for the first 20 minutes keeps the meat pretty moist. 

Sides

I baked some sweet potatoes as usual (not pictured because the collage came out better without them and you see them almost every week) and roasted some green beans, super fancy looking carrots of many colors that caught my eye at Trader Joe's, and fennel! 

I'd never cooked fennel before, bu it was super easy. t I just sliced it vertically and tossed it with a little olive oil, salt-free seasoning mix, and roasted it for about 30 minutes at 400 degrees. It was tasty--kind of like a milder, meatier onion.

Workouts

This week is all about getting my miles up for my 10 mi training plan. I'm only 3 weeks out from the Chardonnay 10 miler, so I'm planning on deciding for sure whether or not to sign up after this week!!

Monday: Pilates at Pulse Fitness
Tuesday: 5 mile run
Wednesday: Fitness Blender Fat Burning Functional Strength Training Workout
Thursday: 3 mile run
Friday: Rest
Saturday: Slow 6 mile run
Sunday: Beach volleyball (if I have any legs left) or yoga

Q: Are you a dancing fiend? Any salsa or other partner dancing tips for me?