April 25, 2024
Turkey, Cabbage & Pumpkin Soup
Ingredients
- 1 tsp Avocado Oil
- 10 ozs Extra Lean Ground Turkey
- 1 1/2 cups Green Cabbage (thinly sliced)
- 2 Carrot (medium, julienned)
- 1 1/2 tsps Turmeric
- 350mL Bone Broth
- 1/2 cup Pureed Pumpkin
- 1 cup Canned Coconut Milk (full fat)
- 1/4 cup Parsley (optional for garnish)
- 1/2 Lime (juiced)
Directions
- Heat the oil in a pot over medium heat. Once hot, add the turkey. Cook, stirring often until the turkey is cooked through, about ten minutes. Add the cabbage, carrots, and turmeric. Stir and cook for another five minutes.
- Add the broth and pumpkin purée. Stir and bring to simmer. Turn the heat down, cover the pot with a lid, and simmer for about 15 minutes.
- Uncover the pot, add the coconut milk, and simmer for another five minutes.
- Divide the soup between serving bowls. Top with parsley and lime juice. Enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
- Serving Size: One serving is equal to approximately two cups.
- More Flavor: Add garlic and onion powder.
- No Bone Broth: Use broth of choice.
Nutrition Facts - 1 Serving
- Calories: 610
- Protein: 37g
- Fat: 41g
- Carbohydrates: 24g
- Fibre: 6g
- Sugar: 10g
- Cholesterol: 131mg
- Sodium: 482mg
- Iron: 6mg
Chipotle Spiced Chicken & Sweet Potato Wedges 2 servings | 40 minutes INGREDIENTS 12 ozs Chicken Thighs (boneless, skinless) 1 Sweet Potato (large, cut into wedges) 1 1/2 tbsps Raw Honey (warmed) 3 tbsps Extra Virgin Olive Oil 1 tsp Chipotle Powder Sea Salt & Black Pepper (to taste) 3/4 cup Plain Greek Yogurt 1/4 cup Cilantro (finely chopped) 1 tsp Lime Juice METHOD Preheat the oven to 400oF (205oC). Place the chicken on one baking sheet and the sweet potato on a second baking sheet. In a bowl, mix together the honey, oil, and chipotle and season with salt and pepper. Pour half over the chicken and half over the sweet potatoes. Use your hands to distribute the best you can (it will be sticky). Space out the sweet potatoes evenly so there isn't any overlap. Transfer to the oven and cook for 13 minutes. Remove the sweet potato, flip them over, and place them back in the oven.Transfer the chicken to the oven and bake for 15 to 20 minutes, or until cooked through, removing the sweet potato prior if needed. To brown the chicken more, broil for two minutes at the end of cooking. Meanwhile, in a bowl, combine the yogurt, cilantro, and lime juice. Season with salt and pepper. Divide the chicken and sweet potato onto plates and serve with the dip on the side for the chicken and wedges. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up three days. Serving Size: One serving is approximately 1 1/2 cups of chicken, one cup of sweet potatoes with about 1/3 cup dip. More Flavor: Add garlic powder and/or cayenne to the chipotle mixture. Add a chopped jalapeño to the dip to make it spicy. Additional Toppings: Top with extra cilantro. Dairy-Free: Use a dairy-free yogurt. Nutrition Facts Amount per serving 607 calories 25g fat 39g carbs 55g protein
Spice Crusted Salmon & Beets 2 servings | 25 minutes INGREDIENTS 12 ozs Salmon Fillet 1 1/2 tbsps Extra Virgin Olive Oil (divided) 1 tsp Steak Spice Seasoning 2 Beet (medium, diced) 1/3 cup Water 2 tbsps Shallot (chopped) Sea Salt & Black Pepper (to taste) 1 1/2 tsps Red Wine Vinegar 1/4 cup Parsley (chopped, optional) METHOD Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the salmon on the baking sheet. Brush with 1/3 of the oil and season with steak spice seasoning. Bake in the oven for 15 to 20 minutes or until cooked through. Meanwhile, in a saucepan, add the beets, water, and shallots. Season with salt and pepper. Cook, covered on medium, for about 15 minutes or until tender. Reserve the juices. In a large bowl, whisk together the vinegar, parsley, and the remaining oil. Season with salt and pepper and add the beets and its juices. Mix to coat. Serve the salmon with the seasoned beets and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of beets with salmon. More Flavor: Add greens to the beets. Enjoy hot or cold. Serve it With: Your favorite grains, mash potatoes and/or steamed broccoli. Nutrition Facts Amount per serving 361 calories 18g fat 11g carbs 3g fiber 6g sugar 40g protein 87mg cholesterol 323mg sodium 2mg iron
Chicken liver Meatballs with Avocado & Grapefruit Salad 4 servings | 30 minutes INGREDIENTS 3 tbsps Avocado Oil (divided) 1/2 Yellow Onion (medium, finely chopped) 1/4 cup Sauerkraut (drained) 6 ozs Chicken Liver (finely chopped) 1lb Lean Ground Beef 1 tsp Sea Salt (plus more for garnish) 1/4 cup Basil Leaves (chopped, plus more for garnish) 2 Avocado (medium, sliced) 2 Grapefruit (peeled, cut into sections) METHOD Heat 1/3 of the oil in a pan over medium heat. Add the onions and sauerkraut and cook for six to eight minutes or until starting to brown. Let it cool slightly. In a large mixing bowl, add the cooked onion mixture, liver, beef, salt, and basil. Use your hands to thoroughly mix. Roll into balls a little larger than the size of a golf ball. Add the remaining oil to the pan and turn the heat to medium. Add the meatballs, pressing on each side to create mini patties. Work in batches if needed to avoid crowding. Cook for a total of five to seven minutes, or until cooked through. Divide the avocado, grapefruit, and patties onto plates. Season with basil and salt as desired. Enjoy! NOTES Leftovers: The salad is best enjoyed fresh. Refrigerate the patties in an airtight container for up to three days. Freeze the patties for up to three months. Serving Size: One serving is approximately four mini patties, and half of each an avocado and grapefruit. More Flavor: For the best flavor and texture, rinse the liver under cold water and pat dry with paper towels. Place in a shallow dish and pour in enough milk to cover. Soak for 30 to 60 minutes maximum. Place in a colander and rinse the milk off. Pat dry. No Chicken Liver: Use beef liver instead. Nutrition Facts Amount per serving 641 calories 50g fat 21g carbs 9g fiber 11g sugar 30g protein 227mg cholesterol 761mg sodium 7mg iron