Archives for posts with tag: healthy

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Ingredients:

3 tbsp. coconut oil

12 oz. (2/3 lbs.) ground turkey meat

3 carrots

1 medium yellow onion

1 small bunch (~1.5 cups) broccoli

½ cups baby tomatoes (or 1 big tomato chopped up)

3 cloves very finely chopped (and/or pressed) garlic

2 tbsp. chili powder

1.5 tbsp. cumin

1.5 tbsp. paprika

1 tbsp. onion powder

2 teaspoon oregano

1 teaspoon red pepper flakes

3-4 coconut (or for non-paleo, just some taco shells) wraps or lettuce to use for wraps

1. Heat 2 tbsp. of the oil at medium heat in a large skillet and add sliced onions.

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Sauté for 3-4 minutes and then added chopped/pressed garlic. After 1-2 minutes, add chopped broccoli and carrots. I used a vegetable peeler on the carrots, which takes longer than chopping but I think the texture works better with the dish.

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Stir the veggies and add a splash of water. Add half the spice mixture to the veggies and stir again. Cover and let cook until the broccoli is cooked through, stirring occasionally.

2. In another skillet, add 1 tbsp. of oil and heat at medium-high heat. Add all of ground turkey and break up with a spoon/spatula. Let cook for about 4 minutes. Continue breaking turkey up into small pieces, flipping it over to let the other sides brown. Add the rest of the spice mixture to the turkey and 1/4 cup of water. Let cook for about 5-6 minutes here. Turkey is done when all sides are browned.

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3. Finally, throw the veggies in a bowl and use that skillet to toast the coconut wraps for a minute on each side.

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4. Serve with a coconut wrap, some veggies, some turkey, and some chopped tomatoes.

 

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This recipe comes from paleomg.com which I love (link for recipe). My butternut squash was pretty big so I threw the extra into a separate pan to cook at the same time and save for leftovers for lunch tomorrow! I’m including step by step pictures in case you’re new at cooking 🙂

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Serves: 3-4     Total Cook time: 45 minutes

Ingredients:

1 small-medium butternut squash, peeled and chopped into 1 inch cubes

1-1.5 lbs chicken breast

1-1.5 cups basil

1/2-1 cup olive oil

2/3 cups walnuts (original recipe uses almonds- whatever you’ve got or is cheapest)

2 garlic cloves

parmesan cheese (I used about a 2 inch cube, whatever you like really, or can be left out completely)

juice of 1 lemon

1/2 teaspoon cayenne pepper (adds a little heat to the pesto–can easily be left out)

salt and pepper

Steps: 

1. Preheat oven to 400 degrees F.

2. Make pesto: Add walnuts, (rinsed) basil, garlic cloves, cheese (roughly chopped) to your food processor. A blender works too. Blend until ingredients well mixed, ~45 seconds. While processor is on, slowly add olive oil until pesto is at desired consistency. Finally, add lemon juice, cayenne pepper, and salt and pepper. Blend for a few seconds. Taste and add more S&P if necessary.

3. Peel, remove the seeds, and chop butternut squash into ~1 inch cubes. Try to make them as close to the same size as you can (but don’t go crazy trying to make them perfect!)

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4. Throw your butternut squash cubes and thawed chicken breasts into a large baking dish.

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5. Cover with the pesto.

6. Throw in the oven for 35-40 minutes. Chicken should be at 165 degrees F (if you have a meat thermometer…these make it SO easy to cook meat) and butternut squash should be easy to poke with a fork.

Add a little side salad and you’re all set for dinner!