Oh hi! Are you ready to brunch?
If you’re having a lazy Sunday tomorrow, this is the perfect meal for you! It’s full of all the good things – satisfying your tummy and your taste buds for hours.
Over medium heat, wilt chopped kale. Add seasoned cooked ground turkey, 2 eggs and sliced roasted sweet potato. Top with crumbled goat cheese, cover and allow the eggs to cook through. Top with some hot sauce, If that’s how you roll. Enjoy 😋
Lunch
Spicy Shrimp & Avocado Bowl
Spicy Shrimp & Avocado Bowls 🦐 🥑
This was a super awesome meal and the prep couldn’t be simpler. Double or triple up to make a few days worth!
Prep: In a non-stock pan over medium heat, pan fry 1/2 lb shrimp coated in cajun seasoning. Cook quinoa according to package directions – I always use chicken stock for extra flavour!
Dressing: mix together 1/4c Greek yogourt, the juice of 1 squeezed lime, finely chopped cilantro, salt and pepper and enough almond milk to thin the dressing to your preferred consistency.
Serve: In a salad bowl, layer pea shoots (or greens of choice), cooked shrimp, sliced ripe avocado and quinoa. Top with dressing, enjoy! 😋
Black Bean Tomatillo Soup
Despite the weather being a bit all over the place lately, overall it’s feeling like fall. 🍂🍁🍂 That means soup season!
This BLACK BEAN TOMATILLO SOUP is amazing!
Poach & shred 4 chicken breasts, set aside. In a stock pot over medium heat fry diced yellow onion, 3 diced jalapeño peppers (seeds and membranes removed), 3 cloves of garlic and 1 tbsp cumin. Once the onions and peppers are softened, add 8 c chicken stock, 1 cup of prepared tomatillo salsa and 1 can black beans. Bring to a boil, and then reduce heat to low for 45 minutes. Remove from heat and use an immersion blender to make this soup nice an creamy. Stir in the shredded chicken. Add salt & pepper to taste.
Divide into 4 portions. Top each with a dollop of plain Greek yogourt, shredded cheddar cheese, diced avocado and a bit of cilantro. Enjoy! 😋
Curried Turkey Salad
Let’s talk turkey! 🦃
I absolutely love turkey – and it’s a great source of protein! This past weekend I cooked a turkey and planned a much bigger bird than I needed just so I could eat leftovers all week!
Up first, curried turkey salad! In a small bowl, mix together 2 tbsp light mayo, 1/2 tsp curry powder, salt and pepper. In separate bowl, mix together 3/4 c diced turkey breast, 2 thinly sliced celery ribs, and 2 thinly sliced green onions. Mix the curry sauce into the turkey mixture. Voila! Curried turkey salad. Quick, simple and delicious! Eat on its own, over mixed greens, on a wrap, or in a sandwich. You could even try stirring some cooked wild rice into the turkey salad to give it a different twist.
Thai Turkey Quinoa Bowl
Thai Turkey & Quinoa Bowls
I’ve been loving Thai flavoured ground turkey lately! These bowls make for quick and easy lunch or dinner.
Cook 1 cup of quinoa per package directions.
To a large frying pan over medium heat, add 2 tbsp red Thai curry paste, 1-1/2” piece of ginger (peeled and finely diced), and 2 cloves of peeling and finely diced garlic. Once fragrant, add 1 lb extra lean ground turkey, and cook, breaking the meat up with a wooden spoon as you go.
To make the dressing, whisk together 1/4 c crunchy peanut butter, 1 tbsp fish sauce, and the juice of two limes.
In a bowl, top your favourite green/slaw mix with the quinoa and ground turkey. Add the dressing, top with chopped peanuts, and more lime juice. Enjoy! 😋
Chai Spiced Quinoa
Chai Spiced Quinoa
So, quinoa for breakfast? Heck yes! This is delicious and perfect for fall.
In a small pot, bring 1 cup quinoa, 2 cups of almond milk, 1 tsp chai spice, and 1 tbsp brown-sugar stevia sweetener to a boil, then reduce heat and simmer until all of the almond milk is absorbed. (Keep an eye on your pot and try to avoid letting the almond milk bubble over.)
Divide into 4 portions and top each portion with chopped pecans, cinnamon, and additional almond milk. Enjoy! 😋
Squash, Chicken, Avocado & Farro Bowl
Sometimes a good bowl is where it’s at! This is the prefect lunch to prep on Sunday and then eat all week. Prep all the components and then just assemble as you eat each meal. A little meal prep ahead of time will keep you eating for your goals – and perfectly satisfied all week long!
This bowl is loaded with some of my most favourite things…a base of massaged kale, topped with oven roasted butternut squash, grilled chicken, chewy, nutty farro and smooth, creamy avocado.
If you haven’t used farro before give it a try. I love it!
Peanut Chicken Stew
Peanut Chicken Stew 🥣
So, I’m totally against giving up the foods I love in order to meet my fitness goals. BUT sometimes compromises have to be made. This stew is a great example. Traditionally this dish has more sweet potato and peanut butter, and often is served vegetarian over rice. In my take, I’ve lowered both the carbs and the fat, and added (more) chicken. It’s still 💯 amazing. No missing out on favourite foods here!
To make 4 servings: Dice 1 large red onion and 3 cloves garlic. Sauté in a stock pot sprayed with avocado oil. Once softened, add 1/4c tomato paste, 1/4c PB2, 1/4c crunchy peanut butter, 2c cooked, cubed sweet potato and 4 c chicken stock, and hot sauce to taste (I used about 1 tsp). Simmer for about 40 minutes over low heat, stirring occasionally. Remove from heat and use an immersion blender to purée the stew. If you don’t have one, carefully purée in batches using a traditional blender. Once blended return to heat and add 1 bunch of collard greens (washed, ribs removed and cut into bite sized pieces). Stir through to wilt well. Add 6 cooked diced chicken thighs and you’re ready to go! Add salt & pepper to taste.
This would also work well with shredded chicken breast in place of the chicken thighs. Feel free to adjust the amount of chicken stock you use to get the thickness you like best! 😁
Broccoli Slaw Power Bowl
Broccoli Slaw Power Bowl
Sometimes you just need your meal to be quick and easy, right? You can get broccoli slaw at most grocery stores. I love the fresh crunch it adds to this bowl and the fact that it’s ready to use right out of the bag. No cooking, chopping or washing needed! This bowl comes together in about 3 minutes flat if you’ve cooked a batch of farro and grilled some chicken ahead of time. But it tastes awesome and is super satisfying. That’s a win in my books!
Put broccoli slaw in a bowl, and drizzle with 2 tsp olive oil and 1/4 tsp tzatziki seasoning powder. Mix through. Top with cooked farro and grilled chicken. Crumble feta over top of that farro and chicken. Finish with a generous squeeze of lemon and enjoy! 😋
Turkey & Wild Rice Soup
I’ve promised you ideas of how to use up your leftover turkey…so let’s start with what’s quick and easy – turkey and wild rice soup! This is one of my favourite leftover spins, especially if I’ve taken the time to make the broth myself. If you don’t have the time or inclination to make turkey broth just use prepared chicken stock. 😁
In a heavy bottomed stock pot sprayed with non-stick cooking spray, sauté 2 diced carrots, 1 diced yellow onion and 4 diced celery ribs until softened. Add 8 c turkey (or chicken) stock, and 1 c wild rice. Simmer until rice is cooked through. Before serving add cubed leftover turkey and diced fresh herbs (thyme and rosemary are perfect).
For the stock, use either homemade turkey stock to purchased chicken stock. To make turkey broth, simmer your turkey carcass with lots of water and a few roughly chopped carrots, onion, celery ribs and garlic cloves on low heat for 5h. Strain and use the clear broth.