Ingredients:

• 2 lbs raw 93% lean ground turkey
• 1 cup all natural mild salsa
• 1 cup cooked quinoa, cooled
• 2 large eggs, lightly beaten
• 3 cloves of garlic, finely chopped
• 1 tsp sea salt or Pink Himalayan Salt

Directions:

1. Preheat oven to 375 F
2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with a rubber spatula
3. Shape mixture into shape of loaf and place on ungreased 13 X 9 baking pan OR pace spoonful in muffin pan
4. Bake for 60-70 minutes in 13 X9 pan OR Bake 45-55min in Muffin Pan
5. Let stand for 10 minutes before serving.
6. Serve with veggies and sweet potato  

**Fellow 21 Day Fix/Extreme (1/2 yellow, 1 red, 1/2 purple for meatloaf muffin. This picture also has 1 yellow (sweet potato), 1 green (broccoli).

Tip: Cut cooked meatloaf into single serving (or use single muffin) and freeze in single resealable plastic bags for future meals! 

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