HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES
HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

INGREDIENTS :

For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in bakerita.com

HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES

Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It’s an easy and delicious weeknight meal.

I can’t get enough of this honey garlic sauce. It’s savory, spicy, and sweet, all at the same time. And crunchy bites of cauliflower are the perfect vehicle for soaking up the thick sauce.

Last week we had a pretty packed schedule. Dinners with out-of-town friends, a wedding rehearsal dinner, a weekend trip for my friend’s wedding, and more. Now we’re trying to get back to a normal and healthier eating schedule. It’s definitely hard, but this tasty dish made things a little easier.

This sauce was so delicious, I was tempted to lick my bowl clean. If you enjoy this recipe, check out the rest of my cauliflower recipes here!

HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES

HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES
HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES

INGREDIENTS:

  • 1 small head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
  • 2 large eggs, whisked

for the sauce:

  • 6 tbsp honey
  • 4 garlic cloves, minced
  • 1 tsp onion powder
  • 6 tbsp water + 2 tsp cornstarch
  • 1 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce

DIRECTIONS:

  1. Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with parchment paper.
  2. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.

You can find complete recipes of this HONEY GARLIC BAKED CAULIFLOWER in kirbiecravings.com

How To Make Pizza Margherita Grilled Cheese | Food Recipes

Grilled cheese month. It’s a thing.

April is also deemed the month of the BLT sandwich, soft pretzels, soy foods (don’t even ask) and a personal favorite – garlic. But for some reason grilled cheese month is the only thing that seems to be shouted from the Internet rooftops.

While my waistline couldn’t tolerate 30 whole days of grilled cheese sandwiches, my Facebook feed has been so inundated with pictures of gooey cheese sliding out of crispy, buttered slices of bread, I just had to hop on the bandwagon.

And let me tell you friends, the grilled cheese bandwagon is a very, very good place to be.

Margherita pizza has been on my mind since Kev and I tried out a “certified Neapolitan” pizza place relatively new to Kansas City last week. After a scant wine pour which took me four conservative sips to finish, a price tag of $18 for a 10-inch personal pizza and spotty service, I wasn’t exactly banking on loving the pizza enough to warrant a second visit. As I followed our waiter, pie in hand, with my eyes, making his way from the exposed kitchen to our table, and witnessed up close just how tiny this pie actually was, I became even more skeptical it would live up to the hype I’d created in my head.

But then, I took my first bite, closed my eyes and was immediately transported back to Rome, inhaling my very first classic Margherita pizza; a pizza nearly impossible to find back in the states. It’s funny though, I thought I had found multiple spots in Kansas City (including my own kitchen) that came eerily close to replication, but after this particular experience, I knew I’d been wrong all along. It’s kind of like that time you thought you were “in love” when you were a kid or in a previous relationship, but then you meet your husband/spouse/partner and you kind of go ahhhhh so this is what it’s REALLY like.

Because pizza = love.

How To Make Pizza Margherita Grilled Cheese | Food Recipes

How To Make Pizza Margherita Grilled Cheese | Food Recipes
How To Make Pizza Margherita Grilled Cheese | Food Recipes

INGREDIENTS

  • 1 teaspoon olive oil
  • 1 large garlic clove, minced
  • 14.5 ounces fire-roasted canned tomatoes
  • ¼ teaspoons salt
  • 1 tablespoon sugar
  • 16 ounces fresh mozzarella cheese, sliced
  • 1 cup basil leaves
  • 8 slices sourdough bread
  • 3 tablespoons butter, melted

INSTRUCTIONS

  1. In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomatoes, salt and sugar. Simmer for 8-10 minutes. Set aside.
  2. Heat a large cast-iron skillet or griddle to a medium heat.
  3. Spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil.

You can find complete recipes of this Pizza Margherita Grilled Cheese in cookingforkeeps.com

HOW TO MAKE ROASTED CHICKPEA GYROS | FOOD RECIPES

HOW TO MAKE ROASTED CHICKPEA GYROS | FOOD RECIPES

After discovering and subsequently eating far too many roasted chickpeas yesterday, I wanted to find a way to make these flavor bombs into an actual, sustainable meal. And at this point, “meal” really means anything that doesn’t involve just eating a bowl full of roasted chickpeas. I suppose as I get closer and closer to moving and really begin whittling away at my pantry stock, I’ll have to become more lenient in what I consider a “meal”…but for now I can still justify buying some fresh veggies and flatbreads to make these Roasted Chickpea Gyros!

It’s really simple actually. Season and roast up some chickpeas, throw together the World’s Best Tzatziki, and put it all on a pita with some lettuce, tomatoes, and red onions. We won’t roast the chickpeas for quite as long today, just 20 minutes, until they’re cooked but not hard. This’ll give them a hearty texture, replacing any desire you may have had for putting meat into this samich. We don’t need no meats up in here! (And yes, I did watch an anti-animal agriculture documentary last night that has pushed my fluctuating vegetarianism towards the veggie side today).

HOW TO MAKE ROASTED CHICKPEA GYROS | FOOD RECIPES

HOW TO MAKE ROASTED CHICKPEA GYROS | FOOD RECIPES
HOW TO MAKE ROASTED CHICKPEA GYROS | FOOD RECIPES

INGREDIENTS

  • 1 15 oz can (425 g) chickpeas, drained and rinsed (1 ½ cup soaked chickpeas if starting from dry)
  • 1 Tbsp (15 mL) olive oil
  • 1 Tbsp (6.8 g) paprika*
  • 1 tsp (3 g) ground black pepper
  • ½ tsp (1.5 g) cayenne pepper
  • ¼ tsp (1.4 g) salt
  • 4 pita flatbreads
  • 1 cup (250 g) tzatziki (click here for recipe, use ⅓ recipe if you’re just making it for these gyros)
  • ¼ red onion, cut into strips
  • 2 lettuce leaves, roughly chopped
  • 1 tomato, sliced

INSTRUCTIONS

  1. Pat dry chickpeas with paper towel, removing any skins that may come off.
  2. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.

You can find complete recipes of this ROASTED CHICKPEA GYROS in liveeatlearn.com

HOW TO MAKE GREEK QUINOA BOWLS | FOOD RECIPES

HOW TO MAKE GREEK QUINOA BOWLS | FOOD RECIPES

Loaded with fresh veggies and drizzled in a light homemade dressing, these tasty vegetarian Greek Quinoa Bowls make healthy eating a breeze!

Whenever I ask what recipes you’d like more of, healthy vegetarian eats is always the most popular response. I think it goes without saying that I’m super happy to oblige; that’s what this crazy little blog of mine is all about!

Many of the dishes I create can be paired alongside your favorite protein for those favoring the t-rex lifestyle or combined with even more veggie-centric eats for a vegetarian feast.

Is there something else you’d like to see more of while I’m at it? Let me know in the comments section, by email, or hit me up on social media. I’d love to pick your brain so I can custom fit my recipes to my awesome readers!

We found an amazing Mediterranean restaurant here in Pensacola recently called Hummus, and it’s the most delicious little hole in the wall! Paul and I were seriously swooning with every bite, excitedly planning our next visit before our meal was even halfway finished. A few days later, when I finally plowed through the remnants of the mountain of tabouleh and hummus I brought home, I was left with a bit of a food hangover.

I wanted more, and I didn’t want to leave the house to get it!

HOW TO MAKE GREEK QUINOA BOWLS | FOOD RECIPES

HOW TO MAKE GREEK QUINOA BOWLS | FOOD RECIPES
HOW TO MAKE GREEK QUINOA BOWLS | FOOD RECIPES

Ingredients

  • 1 cup quinoa
  • 1 + 1/2 cups water
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1/3 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2-3 TBSP apple cider vinegar
  • salt and pepper, to taste
  • 1-2 TBSP fresh parsley
  • TASTY EXTRAS:
  • Hummus
  • Pita wedges
  • Olives
  • Fresh tomatoes
  • Lemon wedges

Instructions

  1. First rinse and drain your quinoa using a mesh strainer or sieve .
  2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
  3. Next add your water, set burner to high, and bring to a boil.
  4. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

You can find complete recipes of this GREEK QUINOA BOWLS in peasandcrayons.com

How To Make Spiced Vegan Lentil Soup | Food Recipes

How To Make Spiced Vegan Lentil Soup | Food Recipes

This soup recipe has been a long time coming! Over the years, I’ve made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I’ve been perfecting one of my own lately.

Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had.

How To Make Spiced Vegan Lentil Soup | Food Recipes

How To Make Spiced Vegan Lentil Soup | Food Recipes
How To Make Spiced Vegan Lentil Soup | Food Recipes

INGREDIENTS

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • Juice of ½ to 1 medium lemon, to taste
INSTRUCTIONS
  1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

You can find complete recipes of this Spiced Vegan Lentil Soup in cookieandkate.com

HOW TO MAKE SPICY VEGAN JAMBALAYA | FOOD RECIPES

HOW TO MAKE SPICY VEGAN JAMBALAYA | FOOD RECIPES

I am a huge fan of dinners that are quick, easy, and don’t involve a last-minute trip to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.

I grew up on jambalaya that was loaded with shrimp, chicken, and andouille, but when I went vegetarian I had to improvise a bit. Turns out jambalaya is just as good without the meat and fish! Even now that I’m back to being an omnivore, this recipe is still one of my favorites for a quick dinner or a Meatless Monday dish

HOW TO MAKE SPICY VEGAN JAMBALAYA | FOOD RECIPES

HOW TO MAKE SPICY VEGAN JAMBALAYA | FOOD RECIPES
HOW TO MAKE SPICY VEGAN JAMBALAYA | FOOD RECIPES

INGREDIENTS

  • 3 Tbsp. extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, chopped
  • 4 large stalks celery, diced
  • 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
  • 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes – they’ll break down as it all cooks)
  • 2 cups uncooked brown rice
  • 4.5 cups vegetable stock
  • 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
  • 3 bay leaves
  • 1 teaspoon smoked paprika
  • 2 teaspoons hot sauce (I use Sriracha)
  • salt and pepper to taste
  • 1.5 cups chopped cilantro, plus extra for garnish

INSTRUCTIONS

  1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
  2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.

NOTES
This jambalaya has a nice kick to it – use more or less jalapeño and paprika depending on how spicy you like things. Add cooked shrimp or andouille to make this a heartier meat dish.

You can find complete recipes of this SPICY VEGAN JAMBALAYA in lifeasastrawberry.com

 

HOW TO MAKE SPANISH CHICKPEA AND SPINACH STEW | FOOD RECIPES

The spring might have finally graced us with its presence and next week’s weather is looking positively beachy, but the evenings are still quite cold so I thought that a warm, comforting stew is still quite a fitting recipe. Today’s inspiration came from Spain. I made you my own version of a Spanish classic: garbanzos con espinacas (chickpeas and spinach stew). There are lots of different versions of this dish, some are drier than others, but I went for chickpeas swimming in lots of rich tomato sauce generously spiced with my beloved cumin, smoked paprika and a hint (I really had to restrain myself 🙂 ) of cayenne pepper.

HOW TO MAKE SPANISH CHICKPEA AND SPINACH STEW | FOOD RECIPES

HOW TO MAKE SPANISH CHICKPEA AND SPINACH STEW | FOOD RECIPES
HOW TO MAKE SPANISH CHICKPEA AND SPINACH STEW | FOOD RECIPES

INGREDIENTS

  • 2 tbsp / 30 ml oil (I used olive oil)
  • 3 garlic cloves, finely chopped
  • 1 medium red onion, finely chopped
  • 3 tsp cumin (ground)
  • 1½ tsp smoked paprika (ground)
  • ¼-½ tsp cayenne pepper or hot chilli powder
  • ½ tsp salt
  • 2-3 tsp brown sugar
  • black pepper, to taste
  • 2 x 400 g tins of peeled plum tomatoes
  • 1 tbsp of tomato paste
  • 1½ cups of cooked chickpeas
  • 200 g of spinach
  • a handful of almond flakes, toasted
  • fresh parsley, chopped (optional)
  • cooked rice (I used brown), to serve with

METHOD

  1. Heat up the oil in a large frying pan (ideally with a lid). Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
  2. Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
  3. Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.

You can find complete recipes of this SPANISH CHICKPEA AND SPINACH STEW in lazycatkitchen.com

How To Make One Pot Shrimp in Coconut Sauce | Food Recipes

How To Make One Pot Shrimp in Coconut Sauce | Food Recipes

What has the power to transport you back home when you are far, far away and missing it terribly? For me, it is food!  I confess the rich and diverse cuisine of my home country makes impossible to choose only one dish. When I think about home, several dishes spring right to mind. This creamy one pot shrimp in coconut sauce (camarão no leite de coco) had the power to transport my sweet Brazil onto my plate this time — and all the memories of those good old days. It is easy, summery, comforting — and SUPER delish… just like home!

This shrimp in coconut sauce (or camarão no leite de coco) is a trip to Ceará, a state in my Northeastern region where the recipe originally comes from. It is still a trip to Bahia, an Afro-Brazilian state in that same region since the dish is somewhat similar to its famous Bahian-style seafood stew known as Moqueca de Camarão.  What it makes the dish a bit different from moqueca is the absence of  palm oil and chunky vegetables. Note that cream cheese, basil, and red jalapenos were added to our Shrimp in Coconut Sauce — as they reflect our personal touch to the traditional recipe.

How To Make One Pot Shrimp in Coconut Sauce | Food Recipes

How To Make One Pot Shrimp in Coconut Sauce | Food Recipes
How To Make One Pot Shrimp in Coconut Sauce | Food Recipes

Ingredients

  • 1 ½ pounds jumbo raw shrimp (deveined, both shell and tail removed)
  • 5 Tablespoons vegetable oil, divided
  • 3 gloves garlic (1 minced and 2 coarsely chopped)
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • ½ large white or yellow onion, peeled and coarsely chopped
  • 1 large orange or red bell pepper, de-seeded and sliced
  • ½ cup canned diced tomatoes
  • 2 large basil leaves (plus more to garnish)
  • 2 Tablespoons chopped cilantro or parsley (plus more to garnish)
  • 1 cup canned coconut milk
  • ⅓ cup chicken or vegetable broth
  • 2 Tablespoons lime juice (about 1 large lime, juiced)
  • 1 teaspoon ground ginger
  • 1 teaspoon sweet paprika (optional)
  • 2 oz cream cheese, softened
  • 1 red jalapeno pepper, thinly sliced (optional)

Instructions

  1. Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables.

You can find complete recipes of this Easy Shrimp in Coconut Sauce in frombraziltoyou.org

How To Make Ground Turkey Sweet Potato Skillet | Food Recipes

How To Make Ground Turkey Sweet Potato Skillet | Food Recipes

I don’t know about you guys, but I am very excited for the Holidays. This year I will be celebrating Christmas with my family in Brazil. Oh Gosh, I can’t even describe with words how much happy I am, especially because it will be my first Christmas with my family since 2010.

It is my first nephew and her first son who will be with us on Christmas. How wonderful is that?? I just can’t wait!! I am counting the hours to get there.
My husband will join me on the Holidays, but for him it will be his first Christmas without snow 😉 He is Canadian and Christmas and hot weather just don’t go together.
Of course he will have a very different experience, but I am sure he will enjoy it because we celebrate this special date pretty much like everybody else in the world.

How To Make Ground Turkey Sweet Potato Skillet | Food Recipes

How To Make Ground Turkey Sweet Potato Skillet | Food Recipes
How To Make Ground Turkey Sweet Potato Skillet | Food Recipes

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 lbs extra-lean ground turkey
  • 1 tsp garlic clove, minced
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced
  • 1 ½ cup sweet potato, diced
  • Salt and pepper
  • A pinch of red chili flakes
  • ½ cup shredded mozzarella cheese
  • Fresh parsley for garnishing

Instructions

  1. In an iron cast skillet, heat olive oil over medium high heat.
  2. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.

You can find complete recipes of this Ground Turkey Sweet Potato Skillet in primaverakitchen.com