Spaghetti Squash

Clean Eating Spaghetti Squash

Ingredients:

-1 spaghetti squash

-1 can organic spaghetti sauce

-1 package turkey or chicken sausage links (I get mine at Trader Joe's and make sure they are All Natural and preservative free)

This is the sauce I use!

Directions:

Cut the squash in quarters and take out seeds. Fill a baking dish with a little water and place the squash inside with a lid. I microwave mine for about 10 minutes. Then shred the squash into a dish. Heat sauce and place on top of squash. Then add grilled chicken or turkey sausage on top. Super easy and quick meal! 

Enjoy!!! 

Body Beast Turkey Chili

A Classic Chili Taste, but a healthier version!

Ingredients:

-1 Teaspoon olive oil

-1 1/2 pounds lean ground turkey meat

-1 medium white onion, chopped

-1 medium green bell pepper (optional)

-3 cloves of garlic, finely chopped

-1 1/2 teaspoons ground cumin

-1 tablespoon chili powder

-1/2 teaspoon sea salt (I used Pink Himalayan salt)

-1/4 teaspoon cayenne pepper (optional)

-1 (15oz) can tomato sauce (no-sugar/salt added)

-1 tablespoons fresh parsley, chopped (optional)

*I used these spices*

Directions:

1. Heat oil in large saucepan over medium-high heat. Add turkey, onion, bell pepper, and garlic.

2. Cook, stirring occasionally, for 10 minutes or until turkey is no longer pink.

3. Add cumin, chili powder, salt, and cayenne pepper; stir and cook for 1 minute. 

4. Stir in kidney beans and tomato sauce; bring to a boil.

5. Reduce heat to low and gently simmer, stirring occasionally for 15 to 20 minutes or until thickened.

6. Serve warm and sprinkled with parsley.

Enjoy!!!

Sweet Potato Salad

Sweet Potato Salad

This salad is topped with hearty sweet potatoes--a superfood that is high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, chopped
½ medium red bell pepper, chopped
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):

Calories: 236

Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 0 mg

Sodium: 194 mg

Carbohydrate: 32 g

Fiber: 6 g

Sugar: 16 g

Protein: 5 g

P90X/P90X2 Portions (per serving)

½ carb/grain

1 vegetable

½ fat

½ fruit

P90X3 Portions (per serving)

2½ carb

1 fat

Body Beast Portions (per serving)

1 starch

1 fat

2 vegetables

1 fruit

21 Day Fix Portions(per serving)

1 green container

1 yellow container

1 blue/orange container