20 Minute Turkey, Bean and Spinach Soup
This healthy soup recipe comes together in 20 minutes or less, but it is packed full of protein, vegetables, and most importantly, flavor! Your whole family will love it.
Serves: 6
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
1 tablespoon extra virgin olive oil
1 pound extra lean ground turkey
1 medium yellow onion, diced
1 clove garlic, minced
pinch of red pepper flakes
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can Diced Tomatoes
1 (15.8 ounce) can great northern beans, drained and rinsed
8 ounces baby spinach
3 cups low-sodium chicken broth
1/2 cup Grated Parmesan Cheese, plus extra for garnish
Instructions
1. Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes, and pepper until the turkey is cooked through and then onions are translucent (about 7 minutes).
2. Add the oregano, basil, tomatoes (with liquid), and beans. Stir to combine.
3. Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine. Add broth, stir, and increase heat to medium. Continue to cook until heated through – about 5 minutes. Remove from heat, stir in Grated Parmesan Cheese, and serve.
4. Add broth, stir, and increase heat to medium. Continue to cook until heated through – about 5 minutes.
5. Remove from heat, stir in Grated Parmesan Cheese, and serve.
Fennel & Meyer Lemon-Stuffed
SalmonFor this simple baked salmon recipe, just order the right size whole salmon from your grocery store or fish market and have them clean and scale it. You can also use two smaller fish (1 to 2 pounds each) and reduce the roasting time by about 10 minutes. If you like, you can opt for other species, such as striped bass, snapper or swai/basa.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 large shallots, thinly sliced
1 large fennel bulb, halved, cored, thinly sliced, fronds reserved for garnish
2 teaspoons kosher salt, divided
3 cloves garlic, minced
1 5-6-lbs whole salmon, cleaned, scaled and fins clipped
1 teaspoon ground pepper
3-4 lemons, preferably Meyer lemons, thinly sliced, plus more for garnish
Instructions
Preparation: 30 Min | Ready In: 1 Hr
1-Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2-Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring, until starting to soften, 1 to 2 minutes. Reduce heat to medium and add fennel and ¼ teaspoon salt; cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Add garlic; cook 1 minute more. Remove from heat and let stand for 5 minutes.
3-Place fish on the prepared baking sheet. Rub the inside with the remaining 1 tablespoon oil and season with the remaining 1¾ teaspoons salt and pepper. Fill the cavity with lemon slices and the fennel mixture.
4-Roast the fish until it flakes easily with a fork, 30 to 35 minutes. Let stand 10 minutes before serving. Garnish with the reserved fennel fronds and more lemon slices, if desired. Remove the fish from the bones to serve.
Nutrition information
Serving size: 4-5 oz. fish
Per serving: 231 calories; 9 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 31 g protein; 27 mcg folate; 70 mg cholesterol; 2 g sugars; 0 g added sugars; 585 IU vitamin A; 12 mg vitamin C; 80 mg calcium; 1 mg iron; 406 mg sodium; 709 mg potassium
Nutrition Bonus: Vitamin C (20% daily value)
Carbohydrate Servings: ½
Exchanges: ½ fat, 1 vegetable, 4 lean protein
No-Bake, Gluten-Free Rose Petal Brownies
Normally, I don’t like to play favorites. But you can get pretty obsessed with these gorgeous no-bake, gluten-free rose petal brownies (psst—did I mention they’re vegan and sugar-free?). If you’re into fudge, I guarantee you’ll love this rich, intense chocolate treat that’s studded with just the right amount of tart dried cherries and macadamia nuts. Don’t feel like ordering dried rose petals? It’s OK to scatter rose tea on top for a similar look and taste.
Ingredients
BASE:
Cooking spray for pan
2⅓ cups pitted dates
1⅓ cups almonds
⅓ cup cocoa powder
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
1 cup dried cherries Or cranraisins
1 cup roughly chopped macadamia nuts Or walnuts
TOPPING:
¼ cup cocoa powder
¼ cup maple syrup
2 tablespoons melted coconut oil
Fresh or dried rose petals for finishing
Instructions
MAKE THE BASE:
1. Grease an 8-inch square baking pan with cooking spray and line it with parchment paper.
2. In the bowl of a food processor, combine the dates, almonds, cocoa powder, 1 tablespoon water, vanilla extract and salt until the mixture is very smooth. Transfer the mixture to the pan and press into an even layer.
3. Scatter the cherries and macadamia nuts over the base and gently press them in.
MAKE THE TOPPING:
4. In a medium bowl, whisk together the cocoa powder, maple syrup and coconut oil to combine. Pour onto the base and spread into an even layer. Garnish with rose petals.
5. Transfer the pan to the refrigerator and chill for at least 2 hours. Serve immediately or store for up to a week in the refrigerator.