Entrées

Turkey Recipe

Yield: 6-8 Servings

Ingredients:

• 1 cup of wild rice
• ½ box of mushroom soup (I the other half in my quinoa)
• ½ packet of sliced mushrooms (I put the other half in my chicken soup)
• 1 diced green apple
• 4 organic turkey breasts
• 1 heaping tbsp. of minced garlic
• ½ tsp rosemary
• Sea salt and pepper to taste
  

1. Place all in crock pot on high for 4 hours or low for 8 hours
2. *can add chopped celery and red onions

Chicken Stir-fry

Yield: 6-8 Servings

Ingredients:

• 4 tbsp of toasted sesame oil
• 2 tbsp of minced garlic
• 1 tbsp of grated ginger
• ¼ tsp of cracked red pepper
• 1 tsp of cilantro or ½ tsp of parsley
• ¼ cup of chopped red onion
• 1-1½ lb of organic chicken breast

1. Chunk chicken and brown with oil, garlic, onion and spices
2. Add broccoli first and brown
3. Add, zuccuni, cabbage and stirfry (you might need to add another tbsp. of oil at this point)
4. Add sea salt and pepper to taste
5. Serve over ½ cup of quinoa (make with your mushroom broth)

Turkey, Avocado and Hummus Wrap

Yield: 6-8 Servings

Ingredients:

• 1 brown rice tortilla
• 2 tbsp hummus
• 1 cup arugula
• 1/2 avocado
• 1/2 cup ground brown turkey
• 1 tbsp salsa
• Sea salt and pepper to taste
  

1. Spread hummus and salsa on tortilla
2. Spoon on ground turkey
3. Add arugula
4. Top with avocado
5. Wrap and enjoy!

Oatmeal Breakfast

Yield: 6-8 Servings

Ingredients:

• 1 cup cooked oatmeal
• 1/2 cup berries
• 1/4 cup raw nuts or seeds
• 1/2 tsp cinnamon
• Stevia to sweeten
• 1/4 cup rice milk

1. Mix all ingredients.

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Yield: 6-8 Servings

Ingredients:

• 1 cup Organic Quinoa, prepared with chicken stock
• 2 cups Organic Chicken Broth
• 1 1/2 pounds of Boneless, Skinless Chicken Breast Tenders
• 4 tablespoons Olive Oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sealed and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 5 cloves garlic, thinly sliced
• 20 leaves fresh sweet basil, julienne
• Salt and pepper to taste
  

1. Cut chicken into one-inch pieces.
2. Heat large nonstick skillet over high heat and add the oil.
3. Add chicken and saute for 5 minutes or until golden brown.
4. Add onions, bell peppers; saute for one or two more minutes
5. Add garlic and saute until peppers become slightly limp, but still bright for about one to two minutes
6. Season with salt and pepper
7. Remove the pan from heat
8. Add basil and Quinoa
9. Toss until basil wilts

Turkey Chili (or Lentil Chili for vegetarian option - see below*)

Yield: 6-8 Servings

Ingredients:

• 1 can of each: Organic kidney, pinto, black, white, adzuka, and garbanzo beans
• 1 cup of lentils
• 1/2 cup of chopped cilantro or parsley
• 1 1/2 lbs. of ground organic turkey
• 2 tbsp. of chili powder
• 1 cup diced celery
• 2 cups organic vegetable broth
  

Preparation:

1. Place all ingredients in the crock pot
2. Cook in Medium heat, roughly 4-8 hours

*Vegetarian Option: Substitute organic turkey with 2 cups of lentils

Chicken and Vegetable Soup

Yield: 6-8 Servings

Ingredients:

• Whole chicken cut up and washed, (bone in)
• 6-8 cloves of garlic
• 1 onion cut up
• 1 box of organic chicken broth
• Equal parts water
• Cabbage chopped
• Broccoli chopped
• Celery chopped
• Zucchini chopped
• Spinach
• Parsley chopped
• Optional:
  • Asparagus
  • Leek chopped
  • Green Beans
  • Brussels sprouts
  • Chives chopped
  • 1 cup of Lentils
• Celtic sea salt
• Braggs Amino Acids
• White and black pepper

Directions:

1. Bring to a boil: chicken, garlic, onion, broth and water in a large pot for 10 minutes
2. Set to simmer and add vegetables
3. Add remaining seasonings just before serving.
   

*Vegetarian Option: Substitute chicken with 2 cups of Lentils and chicken broth with vegetable broth

Hummus Dressing

• 1 tbsp grape seed oil
• 1 tbsp hummus
• 1 tsp chopped cilantro
• 3 tbsp lime juice
  
• Pinch of salt and pinch of ground pepper
  

Blend in blender

Umeboshi Dressing

• 1 c. olive oil
• 6 Cloves of garlic
• 4 tsps. Umeboshi Plum Paste
• 1/8 tsp. sea salt
  

Blend in blender, I like to leave it out for 24 hours to richen the taste, then keep refrigerated.

Belly Fat Tea

Ingredients:

• 1 whole lemon
• 1/4 tsp of cayenne pepper

1. Boil water with lemon (with peel)
2. Add cayenne pepper to boiling water
3. Let cool and drink