Ground Turkey & Sweet Potato Taco Bowl

This recipe is incredibly easy to make, and comes together in a pinch. Whenever I lose track of time (because toddlers) and have to throw together a quick meal, this is my go-to. We eat this almost every week, because let's face it, it's yummy, and I lose track of time A LOT #momlife

Ingredients
2 tbsp avocado or olive oil
2 medium sweet potatoes, peeled and cut into 1/2 cubes
1 pound ground turkey
1 medium onion, diced
1 red or green bell pepper, diced
1 garlic clove, minced
1 tsp ground cumin
2-3 tbsp chili powder, to taste
1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 cup water
1/4 cup cilantro leaves, minced
Avocado, cut into thin slices

Instructions
In a large skillet, heat olive oil over medium-high heat. Add onion and bell pepper, and cook until onion is slightly translucent and softened. Add garlic and cook for 1 minute, and then add ground turkey. Use a wooden spoon to break apart meat, and continue cooking until browned.

In a small bowl, combine spices and sprinkle over meat mixture. Stir and let cook for about a minute to fully incorporate spices. Add diced sweet potato and water, stir, and cover with a lid for approx. 6-8 minutes until the sweet potatoes are fork tender.

Remove lid and serve into bowls. Garnish with fresh chopped cilantro and avocado slices.

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Chickpea & Sweet Potato Vegetarian Curry

I'm going to go ahead and apologize for the crummy picture - I tried my best, but there was no way to photograph this meal that didn't make it look like cat food. Sorry about that 😬

I promise it's delicious though! And it's also vegetarian, so bonus points for healthy, yummy, low-cost meals.

Ingredients
1 tbsp avocado or olive oil
1 large red onion, diced
3 cloves garlic, minced
1 inch fresh ginger root, peeled and minced
1 tbsp garam masala (if you don't have this blend on hand, you can make your own using this recipe)
1/4 tsp ground turmeric
1/4 tsp ground black pepper
1/4 tsp cayenne pepper (or to taste)
1 1/2 cups diced tomatos (equal to one 14 oz can; drain before using)
1 1/2 cups coconut milk (equal to one 14 oz can)
1 3/4 cups cooked chickpeas (I rehydrate dried chickpeas, but you can substitute a 16 oz can, and drain before adding)
1 large sweet potato, cut into 1/2 cubes
2 tbsp fresh lime juice
Chopped fresh cilantro
Brown rice, cooked according to package directions

Instructions
In a large pan, heat the oil over medium-high heat. Add the red onion, and cook stirring frequently, until the onion is softened and starting to brown. Reduce heat to medium, and add the garlic and ginger. Stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, and cayenne pepper. Cook for 30 seconds more to toast the spices.

Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk, chickpeas, and sweet potatoes. Bring the mixture to a boil, then reduce heat to medium-low.

Simmer the curry for about 10 minutes or until reduced slightly and sweet potatoes are fork tender. Stir in the fresh lime juice. Serve hot over rice, and garnish with fresh cilantro.

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Pork, Kale, & Toasted Coconut Stir Fry

This is my husband's favorite thing I make, and he would eat it for every meal if I'd be willing to cook it that much 😂 He's even taken to sprinkling unsweetened coconut on random dishes now, in an effort to capture glimmers of this dish - so fair warning that this might be more of a hit in your household than you're ready for!

3 tbsp avocado oil (or vegetable oil of choice)

3 eggs, scrambled with a fork

1 small onion, diced

1 red bell pepper, very thinly sliced

1 large garlic clove, minced

2 cups loosely packed kale

1/2 cup unsweetened coconut flakes

1 lb sodium-free ground pork (make sure you check the Nutrition Facts! They love to add massive quantities of sodium to raw ground pork)

Juice of 1 lime

Fresh cilantro leaves, chopped

Sriracha, to taste

Heat oil in a saute pan or skillet on medium-high heat. Make sure the oil is nice and hot before you start, or the eggs will stick to the pan when you add them.

Set an empty medium-size bowl on an unused burner before you begin.

Pour scrambled eggs into the hot pan, stirring only as-needed to break them up into pieces. The more you stir them, the more likely it is they'll stick to the bottom of the pan. They will cook quickly, so you shouldn't need to mess with them much. Once cooked, pour eggs into the bowl you set aside on the stove.

To the saute pan, add onion, bell pepper, and garlic. Cook until soft and translucent, and then add the kale. Cook until kale starts to wilt and is soft. Dump on top of the cooked eggs.

Add unsweetened coconut flakes into the empty pan, and stir constantly to make sure they toast evenly and don'[t burn. Pour on top of the cooked veggies.

Add ground pork to the pan, and cook until no longer pink, breaking up into small pieces as it cooks. Once it has finished cooking, add everything in the bowl back into the pan for 1-2 minutes and stir to combine and heat through.

Remove from heat, and squeeze lime over it. Place in bowls, and garnish with chopped cilantro and Sriracha.

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Lomo Saltado

We try to limit the amount of Carbs we eat after 6pm, so I tend to use a lot of Paleo recipes for dinner. This is one I grabbed from a favorite website, PaleOMG, and altered a tiny bit to remove a lot of the sodium.

Soy sauce and it's alternates like Coconut Aminos are completely out for us because of the massive amounts of sodium, so whenever a recipe calls for it, I use Balsamic Vinegar mixed with a little garlic powder as a substitute.

Ingredients
1 pound flank steak, thinly sliced
Dash of garlic powder
2-3 tbsp olive oil or butter
1 small onion, thinly sliced (I cut into rounds and then half them)
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 tbsp balsamic vinegar with a little garlic powder whisked in
3 tbsp red wine vinegar
1/4 cup unsalted chicken broth (I use the brand Kitchen Basics, because they offer Unsalted chicken, beef, and vegetable stock)
Freshly ground pepper, to taste
1 tsp cumin
1 large plum tomato
1 whole jalapeño, cored and seeds removed
1 cup packed cilantro
2 green onions, roughly chopped
1/2 cup Greek Yogurt or low sodium mayonnaise (I have a sodium free version here)
Juice of 1 small lime
Cauliflower Rice, prepared according to package directions (there are a million recipes on the internet, but I use the pre-made frozen bags from Aldi)

Instructions
Place a large cast iron skillet over medium heat, and add olive oil. Pat flank steak strips dry, and sprinkle garlic powder over them. Once hot, add the meat and cook 2-3 minutes per side, being sure not to overcrowd the pan. Depending on the size of your skillet, you might want to cook the meat in two batches. Remove and set aside to rest.

Add the onions to the hot pan and cook for about 8 minutes until the onions begin to caramelize. Then add peppers, toss and cook for 3 more minutes.

Finally, add balsamic vinegar, red wine vinegar, broth, cumin, and pepper. Mix, then let reduce for about 8-10 minutes, until the sauce thickens and reduces by 1/2. Once sauce has reduced, add sliced tomato, toss, and cook for 1 more minute.

Lastly, make Aji sauce: place all remaining ingredients in a blender (jalapeño, cilantro, green onions, greek yogurt/mayo, and lime juice) and blend until smooth.

To finish the dish, place cauliflower rice in a bowl, top with vegetables and steak, and then drizzle with Aji sauce.

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