Turkey Sweet Potato Chili

Tried this new 21 Day Fix recipe tonight for dinner and let me tell you, it was delicious!!  I can't remember the last time I had chili.  I typically do not make it because it tends to make me bloated but this new recipe did not.  Nothing but clean ingredients and so yummy!!

1. 1 package of 93% lean ground turkey
2. Pink Hemilain Salt, to taste
3. 1/2 yellow onion, chopped
4. 1 yellow pepper, chopped
5. 2 small zucchinis, diced
6. 1/4 cup fresh cilantro, chopped
7. 3 cloves garlic, minced
8. 1 (14oz) can diced tomatoes
9. 1 (14oz) can tomato sauce
10. 1 cup low sodium chicken broth
11. 1/8 tsp red pepper flakes, or to taste
12. 1/2 tsp chili powder
13. 1/2 tsp paprika
14. 1 medium sweet potato, peeled & cubed
15. Fresh cilantro, for garnish

1. In a large pot, brown turkey over medium-high heat. Season with sea salt.
2. Add onion,yellow pepper, zucchini and garlic to browned meat. Cook 3 minutes over medium heat.
3. Add remaining ingredients and simmer over medium low heat until potatoes are soft and cooked through. About 30 minutes. Stir occasionally.

Sweet Potato and Roasted Red Pepper Bisque

Ingredients

• 1 sweet potato (aka garnet yam)
• ¼ red bell pepper
• 1 cup vegetable broth or water
• 1 tsp. finely grated peeled ginger root
• 1½ tsp. extra virgin olive oil
• 2 tsp. miso paste, diluted in 1 tsp. hot water
• Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

Directions

Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.

Microgreen Salad and Lime Lintal

Ingredients

• 1 cup cooked green lentils (see recipe on pg. 88)
• 1 medium carrot, shredded
• ¼ cup finely chopped fresh cilantro
• 1½ tsp. sesame oil
• 2 Tbsp. fresh lime juice
• Braggs Liquid Aminos (to taste; optional)
• Himalayan salt (to taste; optional)
• ¼ tsp. ground cumin (optional)
• Herbal seasoning blend (to taste; optional)

Directions

1. Combine lentils, carrot, cilantro, oil, lime juice, and Braggs Liquid Aminos, plus salt, cumin, and seasoning blend (if desired); toss gently to blend.
2. Let salad marinate, covered, in refrigerator for 2 hours before serving.

Nori Roll with Tempeh and Veggies

Ingredients

• ½ tsp. extra-virgin olive oil
• 1 strip smoky tempeh (like Lightlife® brand, or use ¼ serving Baked Tempeh, recipe on pg. 75)
• 1 sheet nori seaweed
• ⅓ cup cooked brown rice (see recipe on pg. 75)
• ¼ medium avocado, sliced
• ¼ medium carrot, cut into matchstick-sized pieces
• ¼ medium cucumber, cut into thin strips
• 1½ tsp. Nori Gomasio (see recipe on pg. 90) (to taste; optional)

Directions

1. Heat oil in large skillet over medium heat. Add tempeh; cook, stirring frequently, for 2 to 3 minutes, or until crisp.
2. Place nori on cutting board. Top with rice, covering half the nori lengthwise. Top with tempeh, avocado, carrot, and cucumber.
3. Sprinkle with Nori Gomasio (if desired). Roll up from bottom, being careful not to tear nori seaweed; wet end of nori to seal.

Tip: 1 cup uncooked brown rice generally yields 3 cups cooked brown rice. As a convenience, you can cook some up in advance, store it in the refrigerator, and use it for up to 4 days.

Microgreen Salad and Quinoa

Ingredients

• 3 cups baby salad greens
• ¼ medium carrot, shredded
• ½ medium cucumber, chopped
• ½ medium red bell pepper, sliced
• ¼ cup sprouts (like radish, alfalfa, or broccoli)
• ½ medium tomato, chopped
• ¼ cup chopped jicama
• 1 Tbsp. fresh chopped cilantro (optional)

Quinoa Stuffed Bell Peppers

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal! INGREDIENTS 3 cups cooked quinoa 1 (4-ounce) can green chiles 1 cup corn kernels 1/2 cup canned black beans, drained and rinsed 1/2 cup petite diced tomatoes 1/2 cup shredded pepper jack cheese 3 tablespoons chopped fresh cilantro leaves 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chili powder, or more to taste Kosher salt and freshly ground black pepper, to taste 6 bell peppers, tops cut, stemmed and seeded Boneless Chicken Breast (optional)

Tomato and Watermelon Salad

Watermelon

 Grape Tomatoes

 Lemon Juice and Zest 

Olive Oil 

Black Pepper 

Himalayan Pink Salt 

Mint

Mix everything together, refrigerate for 1 hour and serve

Cauliflower Pizza Crust Pizza

Ingredients
1 head cauliflower, stalk removed
1/2 cup low-fat shredded mozzarella
1/4 cup low-fat grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or I used a Pizza Stone.

Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well.  Wrap up the steamed cauliflower in an old dishtowel, twist it up, then SQUEEEEZE all the excess moisture out!  (Be careful not to burn your hands!)  It's amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.  

In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 30 minutes.  The crust should be browned and crispy.

Add desired toppings and bake an additional 10 minutes.

Chicken, Pasta and Vegetable Stir Fry

Chicken, Pasta and Vegetables!!  My kids love this dish too....

Grilled Chicken

Broccoli 

Grape Tomatoes

Fresh Spinach

Baby Carrots

Whole Grain Pasta

Himalayan Pink Salt

Black Pepper

Little EVOL