My Go-To Clean Eating Weekly Recipe!
So I'm a nurse practitioner with a HUGE passion for nutrition and fitness. Two of the biggest challenges I have is the fact that I'm not a very good cook & I live a pretty busy life! I had the luxury of growing up to amazingly healthy home-cooked meals every night (Thank You MOM!) but let's be honest...I don't have much time to play around in the kitchen!
I love simple, non-processed ingredients but I also want a dinner that's a little more exciting than just plain chicken and broccoli....
That's why I created this healthy meal! It serves 3 main purposes really...1) It's full of healthy & simple ingredients so I can eat clean! 2) It literally takes me 15 mins to make and 3) It makes enough so that I have meals all week long (again saving me valuable time!). Just what every fit girl on the go needs!
Ingredients:
-Organic Ground Turkey Meat
-Organic low-sodium canned tomatoes (x2 if you love tomatoes like me)
-Organic low sodium canned black beans
-Diced Onion
-Olive oil
-Spinach leaves
-Zucchini
-whatever other veggies or legumes you want! Sometimes I'll add in portobello mushrooms, or chickpeas, etc.
Directions:
-I start by dicing up the onions and cutting up the zucchini or whatever else I'm going to use.
-Then I start with a few drizzles of olive oil in a big skillet pan and brown the ground turkey meat on medium heat for about 12 mins or until brown.
-In a separate smaller skillet, I brown the diced onions and you can add the zucchini in also as that takes longer to cook again on medium heat
-After the meat is browned, I start adding in the canned tomatoes, beans, chickpeas, or whatever other canned ingredients I'm going to use (I pour out the water from the cans but I leave the tomato juice and a small amount of the black bean juice just to make it more of a chili consistency)
-I I let those start to warm and then I add the entire bag (or 2) of spinach leaves and let the steam form the skillet wilt the spinach down. *You may have to start with smaller amounts until it wilts and then add more*
- Lastly I add in the zucchini and onions to the mix and just put it on low heat to mix it all together.
-Optional - at times I've used a small drizzle of balsamic or added fresh garlic with the onions in the begging but you don't need to. The onions give it such a great flavor alone!
Let it cool a little and serve in a bowl. I like to let the juices from the tomatoes stay in the mix so it's almost like a chili consistency.
Then pour the rest into a big Tupperware for the rest of the week's diners or lunches!
Easy to grab and go for a healthy lunch or stay on track when you come home tired and don't feel inspired!
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So I'm a nurse practitioner with a HUGE passion for nutrition and fitness. Two of the biggest challenges I have is the fact that I'm not a very good cook & I live a pretty busy life! I had the luxury of growing up to amazingly healthy home-cooked meals every night (Thank You MOM!) but let's be honest...I don't have much time to play around in the kitchen!
I love simple, non-processed ingredients but I also want a dinner that's a little more exciting than just plain chicken and broccoli....
That's why I created this healthy meal! It serves 3 main purposes really...1) It's full of healthy & simple ingredients so I can eat clean! 2) It literally takes me 15 mins to make and 3) It makes enough so that I have meals all week long (again saving me valuable time!). Just what every fit girl on the go needs!
Ingredients:
-Organic Ground Turkey Meat
-Organic low-sodium canned tomatoes (x2 if you love tomatoes like me)
-Organic low sodium canned black beans
-Diced Onion
-Olive oil
-Spinach leaves
-Zucchini
-whatever other veggies or legumes you want! Sometimes I'll add in portobello mushrooms, or chickpeas, etc.
Directions:
-I start by dicing up the onions and cutting up the zucchini or whatever else I'm going to use.
-Then I start with a few drizzles of olive oil in a big skillet pan and brown the ground turkey meat on medium heat for about 12 mins or until brown.
-In a separate smaller skillet, I brown the diced onions and you can add the zucchini in also as that takes longer to cook again on medium heat
-After the meat is browned, I start adding in the canned tomatoes, beans, chickpeas, or whatever other canned ingredients I'm going to use (I pour out the water from the cans but I leave the tomato juice and a small amount of the black bean juice just to make it more of a chili consistency)
-I I let those start to warm and then I add the entire bag (or 2) of spinach leaves and let the steam form the skillet wilt the spinach down. *You may have to start with smaller amounts until it wilts and then add more*
- Lastly I add in the zucchini and onions to the mix and just put it on low heat to mix it all together.
-Optional - at times I've used a small drizzle of balsamic or added fresh garlic with the onions in the begging but you don't need to. The onions give it such a great flavor alone!
Let it cool a little and serve in a bowl. I like to let the juices from the tomatoes stay in the mix so it's almost like a chili consistency.
Then pour the rest into a big Tupperware for the rest of the week's diners or lunches!
Easy to grab and go for a healthy lunch or stay on track when you come home tired and don't feel inspired!