Happy Wednesday! I think everyone is on the same page with the fact that it’s tough to keep track on the days. Hopefully, everyone caught last week’s post. If not, the first point was to establish a schedule. Our days look very different now and you don’t have to have a super strict schedule, but setting up some timelines for yourself and a few healthy boundaries is always a good idea!
Another thing that’s helped me tremendously is hopping in on the live classes all the coaches are running! Not only do I get to move my body, but I get to check in with all the coaches and our community members that are logging in too. It helps to bring me into a normal cycle and keeps me sane!
Luckily for us, our eating habits haven’t changed a whole lot. Like I mentioned last week, it took us a little bit to get the hang of our “new normal” and we were not eating much because we were so busy, but we’ve really been making a better effort to sit down and eat together.
When the grocery stores were hit hard, we bought a bunch of the Force of Nature meat at the gym. Honestly, other than chicken and fish, that’s what we use anyway! We are always stocked up on sweet potatoes and the rest of it is pretty normal fair for us too so this recipe came together very quickly and easily!
I understand your access to certain things may be limited in this time, but this recipe would be great with ground beef or venison too. Use what you can get your hands on and feel free to message me with any questions about substitutions!
1 lb Elk (or ground meat of your liking)
1 large shallot – sliced thin and roughly chopped
2 medium sweet potatoes – baked (I used the instant pot)
1/4 cup golden raisins
2-3 handfuls fresh baby spinach
1/2 tsp Cinnamon
1 TBSP Tarragon
Crumbled goat cheese to top
Salt & Pepper to taste
Oil for cooking – I used grapeseed
Cook your potatoes with whatever method you prefer. While they are cooking, slice and rough chop a large shallot.
Heat a skillet over medium high heat and add a dash of oil. Add the meat. Season lightly with salt and pepper and cook until browned. Drain any excess liquid from the skillet and then add the shallot, raisins, tarragon, and cinnamon and cook until the meat is cooked through and shallots are softened. In the last minute or so, add the spinach and mix in until lightly wilted and bright green. Taste and adjust seasoning to preference.
When your potatoes are finished, let them cool until you can handle them. Slice open and use a fork to gently fluff the flesh. Spoon the elk mixture into the potato and top with some crumbled goat cheese!
I served this with Brussels sprouts roasted with sliced garlic and topped with sea salt and a drizzle of honey.
All finished in about 30 minutes! Enjoy!