So for the last several weeks I’ve been following the portion fix meal plan that goes with The 21 Day Fix and Insanity Max 30 ~ this last week I’ve been combining BOTH Max 30 and 21 Day Fix Extreme in SUPER WORKOUTS. It has been AWESOME and I feel like a super hero! But it definitely needs HIGH PROTEIN SUPPORT!
I made Turkey Chili this week – a recipe straight out of the 21 Day Fix Extreme Recipe Book. It was delicious! It’s chili. Chili is always delicious!
Ingredients: -1.5 pounds ground turkey -1 tsp olive oil -1 onion, diced -1 green pepper, diced -3 cloves of garlic, minced -1.5 tsp cumin -2 tbsp chili powder -1/2 tsp sea salt -1 tsp cayenne pepper -1 tsp red pepper flakes -2 15oz cans black beans, rinsed and drained -1 15oz can diced tomatoes with liquid (I used fire roasted!)
(I also added 1 pint of home made tomato paste and 1 pint of water, because following the recipe LOOKED like it was kind of dry to me!)
All you do is saute onion, green pepper, and garlic for a few minutes, then add the turkey and cook until it’s not pink, add the spices, beans, and tomato, bring to a boil and then simmer for 20 more minutes.
I ate it over 1/2 cup of cooked quinoa with cottage cheese: REALLY hearty and delicious!
This week I have been strictly sticking to the 21 Day Fix portion control meal plan – which mean EAT MORE VEGGIES and EAT MORE PROTEIN! This delicious stew has been a lunch staple all week – so much veggie goodness!!!
2 tablespoons olive oil
1 large onion, diced
2 cups cubed butternut squash
3 cloves garlic, minced
1 (or more) teaspoon ground cumin
1 (or more) teaspoon ground coriander
½ teaspoon red chile flakes
½ teaspoon smoked paprika
splash of white wine vinegar (1-2 tablespoons)
14 oz. can diced tomatoes
32 oz. vegetable broth
½ cup dry quinoa (or 1.5 cups cooked quinoa)
generous amounts of salt & pepper
a few big handfuls of chopped kale
In a large pot, heat oil over medium heat. Add onions, salt and pepper and cook, stirring occasionally, until they become translucent. Add the butternut squash cubes, another few pinches of salt, and stir again.
Let the butternut squash cook for a few minutes, then add the garlic, cumin, coriander, paprika and chile flakes. Stir, then add a splash of white wine vinegar to deglaze the bottom of the pan. Add the tomatoes, broth and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through (about 40 minutes). Halfway through, I like to taste and adjust seasonings. Add additional spices if you like.
When the soup is nearly done, add in a few handfuls of chopped kale. Stir and let it cook until wilted (about 5 minutes more). Taste, and adjust seasonings again.
Store leftover soup in the fridge for 4-5 days or freeze.