After today, I will officially be done with my first week of winter term…hooray! I had a lot of fun in my fitness assessment class yesterday, learning how to take blood pressures. This is a completely new skill for me and I found it very fascinating. It’s crazy hearing the swishing of blood through the artery. I have never heard that before! I’ve had my blood pressure taken countless times in my life, but never had the opportunity to listen to what a blood pressure sounds like. I’m pretty stoked to know how to do this and it wasn’t as difficult as I thought it was going to be. I was intimidated at first, but was fortunate to work with a great partner who had previous experience. He helped me a lot! Needless to say, I look forward to practicing more.
Meanwhile, remember my Christmas Recap post, in which I mentioned making homemade turkey breakfast patties? Well, I’m finally sharing the recipe. Yay! It’s incredibly easy and I almost feel silly posting it because of how simple it is. These are great to keep on hand in the freezer, though they never seem to last that long in my freezer. They’re great cooked up as bulk sausage in a scramble, like I made on Christmas, or as patties with sunny side up eggs, avocado and veggies, as seen in my photos.
- 1 lb ground turkey breast
- 1 Tbsp dried parsley
- 1/2 tsp ground sage
- 1/2 tsp dried marjoram
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Dash of cayenne
- Combine ground turkey and seasonings together in a large bowl. Mix well with your hands.
- Form into eight slider-sized patties. Layer between parchment paper and freeze. Alternatively, the patties can be cooked right away. You can also cook as bulk sausage, rather than form into patties. If cooking as patties, these take about 3-4 minutes each side — a little longer if they’re frozen. I recommend melting a little fat of choice over medium-high heat in a skillet first. Then, add the patties and cook.