qualityrecipes:

Turkey Lettuce Wrap Tacos

Ingredients
1 lb Lean ground turkey or beef (I used extra lean)
1 cup Salsa (I used Newman’s Own Pineapple salsa)
1 (4 oz) Green chiles
1/2 tbs Taco seasoning

Toppings:
1 (15 oz) can Corn, drained
1 (15 oz) can Black beans, rinsed and drained
1 Head lettuce OR 6 low carb tortillas
Optional:
Low fat plain greek yogurt or low fat sour cream, additional salsa for serving, corn, black beans, sliced olives

Instructions

1. Spray a large skillet with nonstick cooking spray. Add turkey meat, salsa, green chiles, and taco seasoning to skillet, and turn on heat to medium high.  Stir everything to combine, breaking up turkey as best as possible while cooking. Cook for 8-12 minutes, or until turkey is completely browned, and cooked through, (no longer pink). Take off heat. Add beans and corn and stir to combine.
2. To make the lettuce wraps, Cut off the stem (or base) of the lettuce head, and cut in half long ways. Peel off individual leaves, and wash and pat dry.  Scoop 1/2 cup meat into lettuce wraps and and top with low fat plain greek yogurt or low fat sour cream, additional salsa, and olives if desired. 

fitthinhappylove:

O-M-G this is seriously my new favorite way to eat a sandwich! I load that baby up with avocado, mozzarella cheese, pesto, bacon, onions, or you know- anything! It is SOOOO good! 

fitnesstakeplace:

Dinner: loads of spinach with strawberries and blueberries, a little cheese, and homemade balsamic dressing. Delicious!

keep-pushing-harder:

Summer wraps: 1/2 cup chopped chicken, 3 Tbsp Fuji apples chopped, 2 Tbsp red grapes chopped, 2 tsp honey, 2 Tbsp almond butter. Mix and wrap in a Romaine lettuce leaf.

achaoscalledshelby:

Lunch

Bountiful Brassica Juice

2 Broccoli stalks
1/2 head Green Cabbage
6-8 leaves of Kale
1 Granny Smith apple
1/4 lemon (peeled)
1”ginger root

Pour over ice, enjoy!

For when you’re feeling lazy or in a time crunch

escapefromtunasalad:

Super Lean Turkey and Brown Rice Meatballs with Tomato Sauce

Alright, I will be the first to admit that these don’t look too sexy, but OMG THEY ARE AMAZING. I usually eat clean, so I munch through a lot of salad and really light food - it’s tremendously satisfying to dig into something that’s clean and lean, but also has that warm heart song of Italian food. 

The meatball recipe comes unedited from iFOODreal (worth a visit!), and my boyfriend made me the tomato sauce. I have done my best to transcribe it as he tells it, I get the distinct feeling that it’s not too precious and you can tweak it as suits you best.

Meatballs

Ingredients (makes 10)

• 500g extra lean ground turkey
• 1/2 cup brown long grain rice, uncooked
• 1 egg
• 1 medium onion, finely chopped
• 1.5 cups low salt chicken stock
• salt and pepper to taste

Method

1. Wash rice really well under cold water
2. FInely chop your onion, or run it through a food processor if you have one handy
3. Add all ingredients except the stock to a bowl and mix. Form 10 meatballs Pour your chicken stock into a crock pot, lay the meatballs in the stock
4. Cover and cook on low for about 3 hours

Tomato Sauce

Ingredients

• 5 x very ripe tomatoes
• 1 x carrot
• 1 x brown onion
• 2 cloves garlic
• Chili flakes to taste
• Generous handful of basil
• Olive oil
• Red or white wine (your choice!)

Method

1. Finely chop your carrot, onion and garlic
2. Chop your tomatoes into eights, season with salt and pepper
3. Pop your carrot, onion, garlic and chili in a saucepan at a medium-high heat, with a splash of olive oil. Cook until these ingredients have softened
4. Add a big splash of wine and about 1/3 of your basil, stir through, then add your tomatoes
5. Put a lid on your saucepan, turn the heat down to low, and simmer for about an hour, until everything is very squishy
6. Take it off the heat, let it cool down, then wazz it in a blender until it’s as smooth as you like it
7. Stir through the rest of your basil

fresh-healthy-bitch:

Day 7: Favorite Clean Recipe 
Vegetable Curry

Ingredients:
- 1/2 lb broccoli cut into florets
- 1/2 small head of cauliflower cut into florets
- 1 red bell pepper cut into 1 inch pieces
- 1/2 lb butternut squash cut into 1 inch cubes
- 1/2 green beans or sugar snap peas
- 2 medium carrots, peeled and cut into 1/4” pieces
- 1 medium onion, chopped
- 1 tsp each salt and curry powder
- 1/2 tsp black pepper
- 1/4 tsp each cumin and ground ginger
- 1/8 tsp cayenne pepper
- 1 cup water
- 2 tbsp olive oil/canola oil/whatever
- 2 bay leaves

1. Heat oil over medium-high heat and cook onion until soft, about 5 minutes.
2. Add all spices and stir well into the onion and cook about 1 minute.
3. Add all the veggies, bay leaves, and water. Bring water to a boil, then reduce heat to low and simmer for about 20 minutes or until all vegetables are tender.

This is easy, delicious, and easy to customize, substitute whatever veggies you want!