Are you looking for a hearty, healthy lunch or dinner you can enjoy all week long? This full-flavored recipe includes crumbles of cheese and a hint of red wine, it just gets better with every serving. It’s also super-easy to make, is gluten free and high in fiber. This one-pot recipe takes less than 30 minutes to prepare and is a great way to use your meal-prepped ground turkey breast.

Ingreidents:

• 2 tsp. extra-virgin organic coconut oil, melted
• 3⁄4 cup chopped onion (approx. 1 medium)
• 3⁄4 cup chopped green bell pepper (approx. 1 medium)
• 3⁄4 cup chopped red bell pepper (approx. 1 medium)
• 2 cloves garlic, finely chopped
• 1 lb. cooked 93% lean ground turkey breast
• 2 cans (15-oz. each) kidney beans, drained, rinsed
• 2 cans (15-oz. each) organic diced tomatoes, no salt added
• 1 cup red wine
• 1 Tbsp. chili powder
• 1⁄2 tsp. sea salt (or Himalayan salt)
• 2 tsp. crushed red pepper flakes (optional) and chopped fresh cilantro (garnish)
• 8 tsp. crumbled goat cheese

Directions:

1. Heat oil in large saucepan over medium-high heat.
2. Add onion and bell peppers; cook, stirring occasionally,for 5 to 6 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper (if desired). Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
5. Evenly divide between eight serving bowls; top each with cilantro and 1 tsp. cheese.

Notes:

• You can substitute pinto beans for kidney beans.
• This is an ideal recipe post-Thanksgiving to use up leftover turkey, but I make it year-round using ground turkey. After all, how can you resist anything made with red wine?

I love chips & guac, but not always having chips on hand is often a problem with two little snackers always eating my chips… but with this quick and simple recipe I will never need to worry about not having them again!

Ingredients:

• 6 small tortillas corn or flour
• olive oil cooking spray
• coarse salt

Instructions:

1. Slice the tortillas into 6-8 pieces depending on the size tortilla you have. I use a pizza cutter to make it really easy.
2. Spray the tortillas lightly with cooking spray, then sprinkle with salt.
3. Lay the tortillas into the air fryer basket, without letting them overlap, and cook for 3 minutes at 350 degrees. Flip them over, give them another light spray, add more salt (if you think they need it – the amount of salt is a personal preference), and cook for another 2-3 minutes or until browned and crisp.
4. Air fryers do vary from brand to brand. Some require pre-heating, mine does not. Keep an eye on yours – it may take more or less time to crisp up the chips.
5. That’s it! Remove from the basket and they will continue to crisp as they cool. Once they have cooled, you’re ready to start dipping.

Prep Time – 5 mins | Cook Time – 10 mins | Total Time – 15 mins

Looking for the perfect sweet treat to end the night? Want to enjoy the taste of Christmas all year long? Then try these delicious Shakeology balls and make sure you make extras because they will get devoured!

Ingredients:

• 1 packet of peppermint mocha shakeology or 1 serving of your favorite chocolate protein powder
• 4 drops of peppermint essential oil
• 1/3 cup maple syrup
• 1/2 cup cashew butter
• 1/2 cup almond flour
• sprinkle little sea salt
• 1 tsp vanilla
• 1/4 cup oats
• Cacao nibs or peppermint dark chocolate or just choc chips

Directions:

1. Put all ingredients in bowl and mix up with electric mixer.
2. If you use chocolate protein vs peppermint mocha Shakeology you may need to add more drops of peppermint oil, depending on how much peppermint flavor you like. Look for dark chocolate peppermint bars and chop them up finely. I would use about 1/4 cup chopped up.
3. The cashew butter is key in making these balls super creamy and non “peanut butter” tasting. The cashew butter is naturally sweet without a “nutty” flavor.
4. Roll into balls and eat up!
5. I store these in the fridge.

Oh my peanut buttery deliciousness! The other night I was craving something sweet so my kids and I decided to look for a fun dessert to make and as soon as we all saw this one we knew it was the one! Think a Reese’s Peanut Butter mixed with a brownie, but without the chocolate, but the kids had to add chocolate to their side and it turned out amazing!

Ingredients:

• 1 1/2 cups all natural smooth peanut butter
• 1/2 cup raw honey (or pure maple syrup)
• 2 tsp pure vanilla extract
• 2 large eggs (at room temperature)
• 1/2 tsp baking soda, gluten free

Directions:

1. Preheat oven to 350F
2. Lightly coat 8×8-inch baking pan with spray. Set aside
3. Combine peanut butter, honey, extract, eggs, and baking soda in a large bowl; mix well
4. Evenly spread batter into prepared pan. Smooth top with a spatula.
5. Bake 20 to 23 minutes. Squares may be a little soft when coming out of the oven, but they will continue to cook.
6. Cool. Cut into squares.

Need a quick and easy side for dinner? Look no further than these delicious garlic and herb roasted potatoes. Perfect for grilling, baking or even in your air fryer (our favorite way to make them).

Total Time: 45 min
Prep Time: 10 min
Cooking Time: 35 min
Yield: 6 servings

Ingredients:

• 1 teaspoon oregano leaves
• 1 teaspoon paprika
• 1 teaspoon thyme leaves
• 3/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 2 pounds baby red potatoes, quartered 
• 2 tablespoons olive oil

Directions:

• Preheat oven/grill/air fryer to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes.
• Cook for 30 to 35 minutes or until potatoes are tender and golden brown.

I love a quick, easy and healthy dressing to have on hand anytime we are hosting a get together! This delivers on all of those and guests are always asking me what I put in my dressing, so I am letting you in on my secret recipe!

This will make you 8 servings of 2 Tbsp each.

Ingredients:

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 Tbsp. balsamic vinegar
• ¼ cup fresh lemon juice
• 2 tsp. dried oregano
• 1 clove garlic, crushed
• 1 tsp. Dijon mustard
• ½ tsp. Himalayan salt
• 1 tsp. herbal seasoning blend
• 2 Tbsp. chopped fresh parsley

Instructions:

Combine all ingredients in a blender or food processor and blend until smooth.

Packed with protein and fiber, this quick and easy meal can be made fresh to enjoy and even in larger portions to be prepared for later in the week. Combining some amazing flavors, it is the perfect addition to and lunch or dinner dish.

Ingredients:

• 1 cup cooked green lentils
• 1 medium carrot, shredded
• ¼ cup finely chopped fresh cilantro
• 1½ tsp. sesame oil
• 2 Tbsp. fresh lime juice
• Braggs Liquid Aminos
• Himalayan salt (to taste; optional)
• ¼ tsp . ground cumin (to taste; optional)
• Herbal seasoning blend (to taste; optional)

Instructions:

1. Combine lentils, carrot, cilantro, oil, lime juice, Braggs Liquid Aminos, salt (if desired), cumin (if desired), and seasoning blend (if desired) to lentils; toss gently to blend.
2. Let salad marinate, covered, in refrigerator for 2 hours before serving.

A delicious new way to enjoy chicken covered in a scrumptious glaze! Ready in under 60 minutes, this meal will fill you up and also still leave you time to enjoy the rest of the night.

Serves: 6 (approx. 1⁄6 chicken each) | Prep Time: 15 min. | Cooking Time: 50 min.

Ingredients:

• 1⁄3 cup Dijon mustard
• 3 Tbsp. honey
• 1⁄2 tsp. garlic powder
• 1⁄2 tsp. onion powder
• 1 (31⁄2-lb.) raw whole chicken
• 1⁄2 tsp. sea salt (or Himalayan salt)
• 1⁄2 tsp. ground black pepper

Directions:

1. Preheat oven to 425° F.
2. In a small mixing bowl whisk together mustard, honey, garlic powder, and onion powder. Set aside.
3. Place chicken breast-side-down on a cutting board, locate the backbone, and remove it by cutting along either side with kitchen shears.
4. Turn chicken breast-side-up and press down with your palms until chicken lays flat.
5. Season both sides of chicken with salt and pepper. Rub mustard mixture over entire chicken, including under the breasts, with clean or gloved hands, until chicken is evenly coated.
6. Place chicken skin-side-up on a roasting rack and cook for 15 minutes until skin is golden brown.
7. Lower oven to 325° F and roast an additional 35 minutes, or until the thickest part of the breast reaches an internal temperature of 165° F.
8. Allow chicken to rest 10 minutes before carving into 6 equal servings.
9. Serve immediately, or store refrigerated in an airtight container for up to 3 days.