Author: Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

Asian Turkey Lettuce Wraps

This is a very tasty dish that will rival any Chinese takeout or elegant Chinese restaurant. It makes a nice presentation for an appetizer as well.

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1⁄2 Cup Water
3 Tablespoons Organic Almond/Cashew Butter
1 Pound Ground Turkey
1 Tablespoon Sesame Oil
1 Cup Shiitake Mushroom Caps, Chopped
1 Tablespoon Rice Vinegar
1 (8 Ounces) Can Water Chestnuts, Drained and Chopped
3 Cloves Garlic
2 Tablespoons Fresh Ginger, Minced
1⁄3 Cup Tamari
1⁄2 Cup Green Onions, Optional
1 Head Lettuce, Separated into Leaves

Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add mushrooms, and next 5 ingredients. Increase heat to medium-high, and cook, stirring constantly 4 minutes. Add green onions if desired and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with extra tamari sauce if desired.

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Basic Chili

Everyone should have this recipe in their collection. It is healthy, easy to make, and travels well. You can also use this recipe to make a taco salad. Just put over greens with your favorite toppings.

chili

1⁄2 Cup Onion, Chopped or Grated
1⁄2 Cup Celery, Chopped
2 Cloves Garlic, Minced
1 Cup Green Pepper, Chopped
1 Can Kidney Beans or Black Beans
2 Teaspoons Oregano
2 Teaspoons Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Sea Salt
1 8 Ounce Can Organic Crushed-Tomatoes
1 – 11⁄2 Pounds Ground Bison, Grass Fed Beef,
or Ground Turkey

Optional: 1-12 Ounce Jar Prepared Salsa or Pasta sauce (check ingredients) This can be in addition to or to replace the tomatoes (depending on your consistency preference).

  • In a large skillet sauté beef, onions, celery, garlic, and peppers until meat is cooked through and vegetables are softened.
  • Drain off any excess fat.
  • In the meantime, put tomatoes, oregano, chili powder, salt, cumin, and beans in a large stock pot.
  • Add the ground beef mixture into the tomato mixture and stir well to combine.
  • Cover, reduce heat and simmer for a minimum of 1 hour for best flavor.

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Zucchini Boats

Impress your friends with this delicious and beautifully presented dish. You will want to double this recipe!
2 Medium Organic Zucchini
3⁄4 Pound Ground Turkey
1 Small Onion, Chopped
1 Cup Raw Cheese (or Cheese Alternative), Shredded (Optional)
2 Tablespoons Fruit Sweetened Ketchup or Tomato Paste
1⁄2 Teaspoon Sea Salt
1⁄4 Teaspoon Pepper
1⁄2 Cup Sliced Fresh Mushrooms
1⁄2 Cup Sweet Red Peppers
1⁄2 Cup Chopped Green Peppers

Trim the ends of the zucchini. Cut in half lengthwise. Scoop out pulp, laving a 1⁄2 inch shell. Finely chop pulp. In a skillet, cook ground turkey, zucchini pulp, onion, mushrooms, and peppers until meat is brown, drain. Remove from heat. Add 1⁄2 cup cheese, ketchup, sea salt, and pepper. Mix well. Spoon into the zucchini shells Place in a buttered 13 x 9 x 2 inch baking dish. Sprinkle with remaining cheese if desired. Bake uncovered at 350oF for 30 minutes.

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Apple Flaxseed Muffins

Advanced & Core Plan

Most muffins are loaded with sugar, bad fats, and refined flours. This healthy version is both satisfying and delicious

1 1⁄4 Cup Flaxseed Meal
2 Teaspoons Aluminum Free Baking Powder
1 Tablespoon Cinnamon
1 Teaspoon Nutmeg
1⁄2 Teaspoon Sea Salt
Stevia or Xylitol or Equivalent Equal to 2/3 Cup Sugar
4 Large Eggs, Beaten
1⁄4 Cup Olive Oil
1⁄2 Cup Water
1 Tablespoon Pure Vanilla (No Sugar – Check the Ingredients)
1 Medium Granny Smith Apple, Chopped Fairly Finely or Grated 1⁄2 Cup Chopped Pecans (Optional)

Preheat oven to 350 F. Prepare a muffin tin with silicone baking cups or paper liners.
Mix the dry ingredients together. Mix the wet ingredients. Add the wet to the dry and combine thoroughly. Let batter stand 10 minutes. Separate batter into the muffin pan and bake for approximately 18 minutes, or until a toothpick comes out clean.

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Stuffed Porto Patty

Core and Advanced Plan

Makes 4

Portabello mushrooms are a great meat alternative because they are thick, meaty, and very filling.  These are great for lunch or dinner and ingredients can be adjusted based on preference.

4 Medium Portabello Mushrooms 1 Large Tomato, Diced
1 Yellow Bell Pepper, Diced
6-8 Kalamata Olives, Sliced
4 Leaves Chopped Fresh Basil 1⁄2 Small Red Onion, Diced
Optional: 2 handfuls fresh spinach.
2 Teaspoons Garlic, Minced
2 Tablespoons Butter,
1⁄4 Teaspoon Sea Salt (optional)
1⁄4 Teaspoon Course Black Pepper
Goat Cheese Crumbles

Melt butter and garlic until tender. Trim stems off mushrooms and wipe off any dirt with damp towel. Brush insides of mushrooms with half of melted butter and garlic. Sautee peppers, onion, tomatoes, basil, spinach (if desired), olives and black pepper for 3-4 minutes with rest of butter and garlic. Meanwhile, grill mushrooms top up for approx. 4 minutes. Turn over and top with veggie mixture and cheese. Continue grilling until cheese is soft.
Oven option: bake mushrooms for 10 minutes, top with remaining ingredients and cook for another 20-30 minutes or until done.

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Caribbean Chicken

This is a recipe that you will be sure to make often because it uses common ingredients. It is hard to believe something so good is so easy.

2 Tablespoon Olive Oil
Coarse Salt and Freshly Ground Pepper
1 Small Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
1⁄2 Cup Coconut Milk
1 Can (14 ounces) Crushed Tomatoes
2 Pinch Ground Cinnamon
4 Boneless Chicken Breast Halves, Cut into Chunks 2 Tablespoons Curry Powder
Cilantro Leaves, Coarsely Chopped, for Garnish

Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle with cinnamon. Garnish with cilantro and serve immediately.

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