Instructions

Step 1

Cook the rice according to the instructions on the package and set aside.

Step 2

While the rice cooks, dice your turkey breast into 1 inch cubes. Add half the olive oil to a large skillet and warm over medium heat. Add the diced turkey breast and saute for 7 to 10 minutes, or until browned and cooked through. Add the cajun seasoning and continue to saute until the turkey is well coated. Transfer to a small plate.

Step 3

Place the skillet back over medium heat and add the remaining olive oil. Add the frozen green beans and cover. Saute for 4 to 5 minutes or until tender and crisp. Turn off the heat.

Step 4

Divide rice, turkey and green beans between bowls. Season with sea salt and black pepper to taste. Enjoy!

Notes About Recipe

• No Rice: Use quinoa or roasted potatoes instead.
• Storage: Store in an airtight container in the fridge up to 3 days.
• Low Carb: Use cauliflower rice instead of jasmine rice.
• No Turkey Breast: Use chicken breast or ground meat instead.
• Vegan & Vegetarian: Replace the turkey breast with roasted chickpeas or warm lentils seasoned with cajun spice.

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Instructions

Step 1

Heat a non-stick pan over medium heat. Add the beef to the pan, breaking it up as it browns. Once it is cooked through and no longer pink, drain excess drippings from the pan if necessary and season with salt and pepper.

Step 2

In a bowl, whisk together the mayonnaise, white wine vinegar, and mustard.

Step 3

Divide the lettuce, tomatoes, ground beef, cheese, red onion, and pickle between plates. Drizzle the dressing over top and enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to one day.
• Serving Size: One serving equals approximately four cups.
• Dairy-Free: Use vegan cheese instead of cheddar.
• More Flavor: Add garlic to the ground beef.
• Additional Toppings: Add sliced green onions.

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Instructions

Step 1

Preheat the oven to 375ºF (190ºC).

Step 2

Add the cornstarch powder to a frying pan with the heat turned off. Slowly add the milk, whisking continuously. Turn the heat to high and bring to a boil.

Step 3

Reduce the heat to medium-low and cook, whisking constantly, for about five minutes or until thickened. Add more milk if needed to reach the desired consistency.

Step 4

In a large bowl combine the uncooked tortellini, white sauce, pesto, 2/3 of the cheese, spinach, and chicken. Pour into the baking dish and top with broth and the remaining cheese.

Step 5

Cover tight with a lid or foil and cook for 25 minutes. Remove the lid and cook for an additional 10 minutes or until browned and bubbly.

Step 6

Let it rest for 10 minutes before serving. Enjoy!

Notes About Recipe

• Leftovers
  Refrigerate in an airtight container for up to four days or freeze individual portions for up to three months.

• Serving Size
  A 13 x 9-inch baking dish was used to make eight servings. One serving is equal to approximately 1 1/2 cups.

• Freezer Meal
  Let everything cool before assembling. Pour into a 13 x 9-inch disposable foil pan. Top with the remaining cheese. Cover in plastic wrap and then tin foil, to prevent freezer burn. Label and freeze for up to three months. Let it thaw in the refrigerator overnight, remove the plastic wrap and cook as per instructions.

• More Flavor
  Add garlic, salt, pepper, kale, zucchini, tomatoes and/or broccoli. Add parmesan cheese and nutritional yeast to the white sauce.

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Instructions

Step 1

Heat a large frying pan / skillet with a tight-fitting lid over medium-high heat. Leave the lid off and add the turkey, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan and set the turkey aside.

Step 2

To the same skillet, add the oil. Once warm, add the cabbage and carrot. Stir to coat in the oil and sauté for a minute. Add the water then cover with the lid. Cook for 4 to 5 minutes or until the cabbage wilts down and carrot is just tender.

Step 3

Meanwhile, in a small mixing bowl combine the soy sauce, lime juice, garlic and ginger. Set aside.

Step 4

Add the cooked turkey back to the skillet and stir to mix. Add the soy sauce mixture and stir to combine everything. Cook for another 2 to 3 minutes to allow the flavors to develop.

Step 5

Divide evenly between plates and serve with lime wedges, if using. Enjoy!

Notes About Recipe

• Leftovers
  Refrigerate in an airtight container for up to three days.

• More Flavor
  Add maple syrup or honey, hot sauce, sesame oil or green onion to the soy sauce mixture. Season with additional salt as needed.

• Additional Toppings
  Top with cilantro.

• No Turkey
  Use ground chicken or pork instead.

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Instructions

Step 1

Heat the coconut milk in a small pot over medium-low until just simmering, stirring often.

Step 2

Add the chocolate, butter, and salt and turn the heat off. Stir with a spatula until the chocolate has melted and the mixture is completely smooth.

Step 3

Pour into a bowl and cover tightly with plastic wrap. Transfer to the fridge to harden overnight or for at least four hours.

Step 4

Place the almonds on a plate.

Step 5

Remove the truffle mixture and scoop about two tablespoons and form into balls, working quickly before they soften. Roll into the almonds. Place them in a container and store them in the fridge.

Step 6

Leave them out for a few minutes prior to serving. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate for up to five days. Freeze for up to three months.
• Serving Size: One serving is one truffle.
• Make it Vegan: Use plant-based butter instead.
• Additional Toppings: Top with cocoa powder, sprinkles or another type of crushed nut/seed.

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