Turkey & Spinach Breakfast Patties

Turkey & Spinach Breakfast Patties, Lake Superior Kitchen, Whole30, Paleo, Grain Free

Let winter break begin!  I am feeling pretty pumped about having the next week off.  Many people have asked what we are doing and I very happily reply, “nothing.”  Yes, someday it would be nice to run away to Florida or somewhere warm during this winter break, but for now I really enjoy slow days at home, making pancakes, drinking coffee, and playing games with the kids.  B picked up some books for me at the library that I will try to get though this week: The Duluth Grill Cookbook, The Minnesota Farmer’s Market Cookbook, and a book about kombucha.  I”m excited to get some cooking inspiration, especially since I just started a round of Whole30.  Winter is starting to feel long, so I’m trying to make sure I have my habits in check.  Winter can be tough to endure as it is, neglecting to take care of myself only makes that worse.  However, I must say this is not my primary aim in life.  I am also trying to focus on being present with my family and friends, ignoring the piles of snow clothes scattered around the house and the soup pot that still isn’t clean from two days ago.  Winter is a time to slow down and rest, paying attention to what really matters in life.

Turkey & Spinach Breakfast Patties

35 min, serves 4-6


1 1/2 T olive oil plus some for frying

1/2 c chopped onion

2 garlic cloves, minced

2 handfuls of spinach (about 2 packed cups)

1 lb ground turkey

1 egg

1/2 t mustard powder

1/4 t pepper

1/2 t salt

1/4 t thyme


  1. Heat 1 1/2 T olive oil in nonstick skillet
  2. Add onions and garlic and sauté for several minutes until nicely browned, stirring occasionally.
  3. Add spinach and stir while cooking until the spinach is completely wilted.
  4. Remove from heat and set aside to cool.
  5. Meanwhile in medium bowl, place turkey, egg, and all the spices.  Once the onion mixture has cooled, add it to the bowl.  Mix all the ingredients with your hands until everything is evenly incorporated.
  6. Heat additional olive oil in nonstick skillet.  Shape the turkey into small round patties no more than 1/2” thick.  Let fry about 5 minutes on each side so that the patties are nicely browned and the turkey is cooked all the way through.  (It should not have any pink)

Turkey & Spinach Breakfast Patties, Lake Superior Kitchen, Whole30, Paleo, Grain Free

One Pan Coconut Chicken & Peppers

One Pan Coconut Chicken & Peppers, Lake Superior Kitchen, Whole30, Paleo, Grain Free

I think another round of Whole30 is in the near future for me.  For the past few years we have participated in Lent.  I have grown to love the season of Lent.  It is such a great time to reflect on some areas in life that might need addressing.  It’s a time to pay attention to things we might go to in life for purpose, fulfillment, or even numbing when they can never truly offer us what we need: complete reliance on Jesus.  I often give up something food-related along with whatever else seems needed in that season.  Then the idea is to go to God during those times when I would normally go to food or tv or something else.  I love how revealing this practice can be.  Addictions can sneak into our lives so unnoticed.  If we don’t take the time to pay attention to our vices we could easily go a lifetime not realizing we are not really free.  The season of Lent reminds me that my human tendencies are often not pushing me toward what is right.  If you don’t participate in a faith-based season of Lent, I encourage you to use it as a time to reflect on things you might go to to fulfill needs that can’t actually serve that purpose. 

I love meals that are quick and easy.  This one is so simple, can be made in one pan, and is very versatile.  That’s just how I like it. 

One Pan Coconut Chicken & Peppers

25 min, serves 4


1 T olive oil

2 c chopped peppers (assorted)

2 chicken breasts

1/4 c chicken stock

1 cup full fat coconut milk

1 14.5 oz can diced tomatoes

1/2 t salt

1/2 t turmeric

1/2 t cumin

salt, to taste

green onion for topping


  1. Heat olive oil in medium to large skillet
  2. Add peppers and cook for several minutes until they just start to brown.
  3. Slice the raw chicken breasts and add to the peppers
  4. Stir frequently and cook until you can no longer see pink on the outside of the chicken.  (The inside will still be a little pink if you cut a piece)
  5. Add the chicken stock, coconut milk, tomatoes and spices and stir.  Bring the sauce to a simmer and let it simmer for a few minutes, until the chicken is cooked through.  Add salt as needed.
  6. Sprinkle chopped green onion on top
  7. Serve on cauliflower rice, potatoes, or regular rice

One Pan Coconut Chicken & Peppers, Whole30, Paleo, Keto, Grain Free