Turkey Quinoa Bowls

I always feel so accomplished Sunday evening after a good meal prep session. For awhile, we were in a meal prep rut. We had made oh, so many salads and sandwiches and needed a change. These turkey quinoa bowls have been our go to lunch for the work week. They are incredibly easy to make (literally, just look at the instructions), nutritious, and pretty to look at!

What you will need:

1lb. ground turkey

1 tbsp oil for cooking

1 – 8oz package of quinoa

1 – 8oz can of corn

1 – 8oz can of black beans drained and rinsed

1 tomato diced

1 packet of taco seasoning

Toppings of your choice (cheese, salsa, sour cream, jalapeños)

Instructions:

  1. Cook quinoa according to package instructions
  2. While quinoa cooks, put oil in hot pan and brown your turkey
  3. When turkey is done cooking, add half a cup of water, taco seasoning, and mix
  4. Now that turkey and quinoa are done, you can plate! Start with your quinoa, add turkey, beans, corn, diced tomato, and any other fixings! I just sort of do spoonfuls of everything until I have the perfect ratio I like. This easily makes 4 or 5 lunches for me. Enjoy!

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Avocado Black Bean Brownies

Cue Waitress Soundtrack:

I love baking. It is kind of therapeutic for me. Something comes over me when I bust out my KitchenAid Mixer. There is satisfaction that comes with throwing a bunch of ingredients together and making a delightful creation-especially when that delightful creation is your own!

I am all about the “Treat Yoself” motto. I do not have a huge sweet tooth (more of a Doritos kind of gal) but who doesn’t love a warm, gooey brownie? This is not your typical brownie recipe. These are flourless for all of the gluten free people in your life and contain beans and avocado. Not only are you enjoying a decadent brownie, but you are enjoying a decadent brownie chock full of fiber and healthy fats! So no guilt if you’re having seconds (or thirds!).

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What you will need:

15 oz can of black beans (drained and rinsed)

½ a ripe avocado

3 eggs

3 tablespoons coconut oil

A few drops of vanilla extract

½ teaspoon baking powder

½ cup sugar

¼ cup dark cocoa powder

¼ cup honey

½ teaspoon sea salt

½ cup dark chocolate chips (or nuts or coconut-you do you!)

Instructions:

 

  1. Preheat oven to 350℉
  2. Put your beans and avocado in a food processor and pulse until it is mashed up (I tried to mash them with a fork and it was way easier in the processor)
  3. Mix your wet ingredients
  4. Mix your dry ingredients in separate bowl minus chocolate chips or whatever add on you chose!
  5. Mix everything together and fold in chocolate chips
  6. Pour into greased pan and bake 30-35 minutes or until you can insert a toothpick in the center and it comes out clean
  7. Let cool before cutting and enjoy!

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Shrimp and Chickpea Coconut Curry in a Hurry

I must confess, I am a hodge-podge chef in the kitchen.  I tend to eyeball and guesstimate my ingredients.  Brian loves it-just ask him…

This quick and simple recipe comes together in about 20ish minutes and is perfect for a quick weeknight meal!

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What you’ll need:

  • 2 tablespoons olive oil (or coconut oil)
  • 2 medium onions (we used sweet ones)
  • 1 can diced tomatoes (drained)
  • salt & pepper
  • 1 can of chickpeas (drained)
  • 2 tablespoons minced garlic
  • 2 tablespoons garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon cumin (adjust spices to your preference!)
  • 1 can unsweetened coconut milk
  • 1-2 tablespoons flour (depending on thick you want it)
  • 1 lb. peeled and deveined shrimp (not a necessity, but it tastes great in the curry)
  • 1 lime
  • cashews for topping and extra saltiness

Instructions:

  1. On medium heat, add oil to your dutch oven or deep pan.
  2. Toss in your diced tomatoes and sliced onions.  Add salt & pepper (I tend to go lighter and add more seasoning at the end) and stir.  Let cook and simmer for about 10 minutes.
  3. Add in your chickpeas, garlic, and spices. Stir really well!
  4. Add in coconut milk and keep on stirring.  Gradually add in the flour so it thickens.
  5. Bring mixture to a boil and reduce heat to medium. Add your shrimp in for the last 5-7 minutes of cooking time.  After your curry is done cooking squeeze in the lime juice and let it sit for a couple of minutes and season accordingly.

I recommend serving it with rice, but you can totally serve it however you see fit (cauliflower rice is DELICIOUS with this ladled on top!) We also added some cashews for extra crunch. This made enough for both of us to have seconds tonight and pack our lunches for the next couple of days. Enjoy!