Cook’s Choice – Baked Egg Avocados

Snacks

Salted Chocolate Oatmeal Raisin Cookies – Sweet, chewy, and salty.  This batch was supposed to make it to the end of the week.  They barely made it to Wednesday!  This is one of the first clean eating cookie recipes I discovered several years ago.  These cookies never get old.

Dinners

Baked Egg Avocados – You know when you prepare a meal and the family (hubby in particular) takes one look and says absolutely nothing – dead silence.  Yep, that’s how this one was received.  Truth is, the hubby doesn’t like eggs unless the yolks are cooked solid. Sometimes, it’s cook’s choice and this gal gets her way 😉   I love eggs prepared nearly any way I can get them.  That goes for avocados too.  Put these two favorites together…well now, that’s just plain fabulous in my book. Tip: Don’t be shy with seasoning.  Eggs and avocados require a bit of sea salt and freshly cracked pepper to showcase themselves!

Easy Caprese Salad – Who doesn’t love a caprese salad? This is a light meal ready in 15 minutes or less.  It’s a 25 minute meal if served with pan seared chicken.  It’s an easy crowd pleaser every time.

Clean Eating Sloppy Joe’s and Baked Sweet Potato Fries – An all time family favorite.  Sometimes, when we get all food crazy, we forgo the bun and serve it with organic tortilla chips.  Add a dollop of plain Greek yogurt, and it’s a whole new twist on Sloppy Joe’s.

Hope something makes your belly smile…

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Salted Chocolate Oatmeal Raisin Cookies

Adapted from Clean Eating Magazine 

Dry Ingredients
1 ¼ c old-fashioned oats
½ c whole white wheat flour
1 T. ground flax seed
1 t. cinnamon
½ t. baking powder
¼ t. coarse sea salt (preferably Himalayan pink salt)

Wet Ingredients
¼ c.+1/8 c. honey
1 organic cage free egg white
2 T. creamy, salted almond butter (or your preferred nut butter)
2 t. organic vanilla extract

Stir in Ingredients
¼ c. clean dark chocolate, roughly chopped (my favorite is liberty chocolates)
¼ c. organic raisins

Directions: Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Add dry ingredients to wet ingredients and mix. Gently stir in chocolate & raisins. Scoop rounded tablespoon size servings onto a baking stone or lined cookie sheet. Cook 9 to 10 min. (Do not over cook. They will be soft and gooey, until they have cooled a bit). Allow to cool on the baking sheet/stone. Makes approximately 16 cookies.


Baked Egg Avocados

Adapted from White On Rice Couple


Ingredients
1 large avocado (per person)
2 eggs (per avocado)
Several slices of super crispy bacon
Toast, optional but recommended
Sea salt, to taste
Fresh cracked black pepper, to taste
Hot sauce, optional

Directions:  Preheat oven to 425.  Halve the avocado’s and remove the seeds.  Carefully hollow out each side a bit bigger to create room for the egg.  Place avocado halves in a baking dish in such a way that they support each other and won’t fall over.  Season with a bit of sea salt and black pepper.

Fancy preparation method: carefully separate the yolks and whites.  Fill each avocado with one yolk and then spoon in just enough egg white to fill the remaining available space.

Quick preparation method: carefully crack each egg and pour it into the hollowed portion of the avocado.  Know that some of the egg white will overfill into the baking dish.  It’s a bit less beautiful, but still delicious nonetheless.

Season the egg with sea salt and black pepper.  Bake for 15 to 17 minutes, depending on your preferred egg doneness. While the avocados are baking, roughly chop the bacon and toast the bread.  When the eggs are cooked to your liking, top each avocado with the crumbled bacon.  Serve alongside the toast.

Scoop out some of the egg avocado goodness and slather it on the toast.  If you’re feeling edgy, add a couple of dashes of hot sauce!


Easy Caprese Salad

Adapted from Savory Sweet Life

IMG_6158

Ingredients
2 pints organic cherry or grape tomatoes, halved
16 oz. fresh “mini” mozzarella pearls, halved
6-8 T. olive oil
Big bunch basil leaves (18+ leaves), finely chopped or get fancy and chiffonade
½ to 1 t. sea salt
½ to 1 t. freshly ground pepper
Balsamic reduction, optional (recipe below)

Directions: In a medium bowl, gently toss the tomatoes, mozzarella, olive oil, and basil. Season with salt and pepper to taste. Finish with a drizzling of balsamic glaze (optional). Serve immediately.

Balsamic Reduction
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional)

Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer. Allow to simmer until it has reduced by one-half (about 30 minutes), stirring occasionally. It’s done when it is thick enough to coat a wooden spoon.


Clean Eating Sloppy Joe’s & Baked Sweet Potato Fries

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Baked Sweet Potato Fries (1 sweet potato per person)

Adapted From Broke and Bougie 

Ingredients
3 sweet potatoes, skins removed
2 T. coconut oil (melted) or olive oil
1/8 to ¼ t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt

Directions:  Preheat the oven to 475 degrees (bake not convection).  Slice the potatoes (skins removed) into French fries.  In a large bowl, toss the sweet potatoes with the oil and dry seasonings.  Line a baking dish with parchment paper or foil.  Arrange the fries on the pan (do not allow them to touch one another or they won’t get crispy).  Cook for 10 minutes, flip, and cook 8 to 10 additional minutes or until done to your preferred crispness.

Clean Eating Sloppy Joe’s

Adapted From Broke and Bougie

Ingredients
1 T. olive oil
1 onion, diced
1 organic bell pepper, diced
2 garlic cloves, minced
1 lb. ground turkey
3 T. honey
1 T. Italian seasoning (alternative: Trader Joe’s 21 Seasoning Salute)
1 t. sea salt
1 t. pepper
1 can organic tomato sauce
2 T. organic tomato paste
1 T. red wine vinegar
1 T. hot sauce*
1 t. soy sauce*
1 t. apple cider vinegar*
*These 3 ingredients can be replaced with 2 T. Worcestershire sauce

Directions: In a large, deep skillet warmed to medium heat, add the olive oil, onions, and bell pepper. Cook until the veggies are softened (about 3-4 minutes). Add the garlic and cook another minute. Add the turkey and break it up into tiny pieces. Cook until no longer pink (about 5-7 minutes). Stir in the remaining ingredients and bring to a boil. Reduce heat to a simmer to allow the liquid to reduce and thicken a bit (about 5 more minutes). Serve immediately.

Staples are Life Savers

SNACKS

Blueberry Coffee Cake – A very pretty and slightly sweet snack with coffee or tea.  If you like your sweets, super sweet, then add a bit more coconut palm sugar.

Chocolate Avocado Oatmeal Cookies – A creamy, eggless cookie option.  Almond flour can be substituted for whole white wheat flour for a flourless option too.

DINNERS

Couscous Lemon Salad with Spinach Feta and Asparagus – Easy, peasy, lemon and feta squeasy.  Consider doubling this recipe – it makes for a great lunch the next day.

Roasted Tomato Caprese Panzanella – Some classics should not be changed.  I felt that way about a caprese salad until I came across this recipe.  Oh.my.goodness! The added crunch of toasted bread croutons with sweet balsamic vinegar takes this classic to a whole new level!

Clean Eating Sloppy Joe’s with Crispy Baked Fries – A crowd pleasing, comfort food staple that will be consumed with smiles.

Broccoli Spinach Quinoa Soup Did you know the entire head of broccoli, including the stem, is edible?  Talk about zero waste cooking!

Hope Something Makes Your Belly Smile…

(Smartphone users: scroll to the bottom of the screen to sign up for weekly recipe emails from We Eat For Real).


Blueberry Coffee Cake

Adapted from Chocolate Covered Katie


Wet Ingredients

  • 1/2 c. organic plain Greek yogurt or organic sour cream
  • 1/4 c. olive oil
  • 1/2 c. organic milk
  • 1 1/2 T. white or apple cider vinegar
  • 1/3 to ½ c. organic coconut palm sugar
  • 2 t. organic vanilla extract

Dry Ingredients

  • 1 1/2 c. white whole wheat flour
  • 8 drops organic stevia
  • 1 1/2 t. cinnamon
  • 1 1/2 t. baking powder
  • 1/2 t. sea salt
  • 1/3 cup shredded coconut, optional
  • 1 1/2 c. fresh blueberries

Directions: Preheat the oven to 350 degrees.  Grease a 9 x 9 baking dish with coconut oil and/or olive oil.  In a small bowl, stir together the dry ingredients.  In a larger bowl, whisk together the wet ingredients.  Add the dry ingredients to the wet ingredients and stir just until combined (do NOT over stir).  Very gently stir in the blueberries or gently press them into the top of the batter, being careful not to crush the blueberries.  Pour the mixture into the baking dish.  Bake for approximately 25 minutes and a toothpick inserted in the center comes out clean/dry.


Chocolate Avocado Oatmeal Cookies

Adapted from Queen of Quinoa

[I would’ve inserted a picture here, but life got busy and it didn’t happen.]

Ingredients

  • 1 very ripe banana (if banana is not super ripe, add ¼ c. organic coconut palm sugar)
  • ¼ avocado
  • 2 T. creamy almond butter (alternatives: peanut butter or nut butter)
  • 8 drops organic stevia
  • ½ c. rolled oats
  • 2 T. unsweetened cocoa powder
  • 2 T. white whole wheat flour (alternatives: quinoa flour, oat flour)
  • 1 t. cinnamon

Directions: Preheat the oven to 350 degrees.  In a small bowl, mash together the banana and avocado.  Stir in the almond butter, stevia, and coconut palm sugar (if using). Stir in the remaining dry ingredients.  Create cookie mounds using a scoop.  Bake on a silicone lined baking sheet or baking stone for 15 to 17 minutes.


Couscous Lemon Salad with Spinach Feta and Asparagus

Adapted from Two Peas and Their Pod


Ingredients

  • 1 c. Israeli Couscous (alternative: whole wheat orzo pasta)
  • 3 cloves garlic, minced
  • 1 t. olive oil
  • 8 asparagus spears, cut into 1 inch pieces
  • Sea salt/pepper, freshly ground
  • 1 c. fresh organic spinach
  • 1 large lemon, halved
  • 1/3 c. feta cheese

Directions:  Cook couscous according to package directions in salted water.  Drain when done (reserve a cup of the cooking water).  While the couscous cooks, warm a skillet to near medium heat.  Add olive oil and garlic.  Cook until you can smell the garlic.  Add the asparagus and saute for 5 minutes before adding the spinach.  Stir until the spinach begins to wilt.  Squeeze the lemon over the top and toss the asparagus mixture.  To a large serving bowl, combine the cooked couscous, asparagus mixture and feta cheese.  Add 1/2 cup or more of the couscous cooking water and stir to create a bit of a sauce. Season with salt and pepper and give a final squeeze of lemon.  Serve immediately.


Roasted Tomato Caprese Panzanella

Adapted from How Sweet Eats


Ingredients

  • 2 pints organic grape or cherry tomatoes
  • 6 slices of 100% whole grain bread, cut into cubes (I use Ezekiel bread)
  • 4 T. olive oil, divided
  • 1 t. sea salt, divided
  • 1 t. pepper, freshly ground
  • 2 1/2 c. fresh baby mozzarella balls/pearls, drained and dried with a kitchen towel
  • 15-20 fresh basil leaves, roughly chopped
  • balsamic reduction, see recipe below

Directions: Preheat oven to 375 degrees (bake, not convection). Arrange the tomatoes and bread cubes in a single layer on two separate baking sheets.  Drizzle each with 2 tablespoons of olive oil and ½ t. sea salt.  Bake for ten minutes, use a spatula to flip the bread cubes, and return to the oven for an additional 10 minutes. In a large serving bowl, toss the bread cubes, mozzarella balls, basil.  Add the tomatoes and gently toss one more time.  Drizzle desired amount of balsamic reduction and a bit more olive oil.

Balsamic Reduction

Ingredients

  • 1 c. store bought balsamic vinegar
  • 4-5 drops organic stevia drops (optional)

Directions: In a small sauce pan, add the balsamic vinegar and stevia.  Bring to a boil and immediately reduce to a simmer. Allow to simmer until it has reduced by one-half (about 30 minutes), stirring occasionally.  It’s done when it is thick enough to coat a wooden spoon. Note: it will thicken even more as it cools.   Refrigerate any leftovers.


Clean Eating Sloppy Joe’s with Crispy Baked Fries

Adapted from Broke and Bougie and Self Magazine


Ingredients

  • 1 T. olive oil
  • 1 onion, diced
  • 1 organic bell pepper, diced
  • 2 garlic cloves, minced
  • 1 lb. ground turkey
  • 3 T. honey
  • 1 T. Italian seasoning (alternative: Trader Joe’s 21 Seasoning Salute)
  • 1 t. sea salt
  • 1 t. pepper
  • 1 can organic tomato sauce
  • 2 T. organic tomato paste
  • 1 T. red wine vinegar
  • 1 T. hot sauce*
  • 1 t. soy sauce*
  • 1 t. apple cider vinegar

**These three ingredients can be replaced with Worcestershire sauce.

Directions: In a large, deep skillet warmed to medium heat, add the olive oil, onions, and bell pepper. Cook until the veggies are softened (about 3-4 minutes). Add the garlic and cook another minute. Add the turkey and break it up into tiny pieces. Cook until no longer pink (about 5-7 minutes). Stir in the remaining ingredients and bring to a boil. Reduce heat to a simmer to allow the liquid to reduce and thicken a bit (about 5 more minutes). Serve immediately.

Crispy Baked Fries
Ingredients

  • 4-5 medium organic potatoes, thinly sliced
  • 2 T. olive oil
  • 3/4 t. coarse sea salt

Directions: Soak the fries in a large bowl of cold water for 15-20 minutes. While they soak, preheat the oven to 450 degrees (bake, not convection). Drain the fries and gently pat dry. In a bowl, gently toss the fries in olive oil. Arrange the fries in a single layer on a baking sheet. Sprinkle with sea salt. Bake for 25 minutes or until brown (flip at the halfway point).


Broccoli Spinach Quinoa Soup

Adapted from Wendy Polisi

[I would’ve inserted a picture here, but life got busy and it didn’t happen.]

Ingredients

  • 2 T. olive oil
  • 1 red onion, chopped finely
  • 1 t. sea salt
  • ½ t. freshly ground black pepper
  • 1 c. quinoa, rinsed
  • 3 garlic cloves, minced
  • 8 c. vegetable and/or chicken broth
  • 1 large head of organic broccoli, chopped (including the stem)
  • 1 organic white potato, peeled & chopped
  • 6 oz. organic fresh spinach
  • 2 T. tahini, optional
  • 1/8 t. cayenne pepper
  • ½ to 1 t. sea salt
  • ½ t. freshly ground black pepper
  • 1 c. organic sharp cheddar, shreddedOptional topper
  • Organic Greek Yogurt

Directions: In a large stock pot heated to near medium, add the olive to coat the bottom. Add the onion, sea salt, and black pepper.  Saute until softened (about 8 minutes).  Add the uncooked quinoa and garlic.  Stir constantly to brown the quinoa just a bit and prevent the garlic from sticking.  Add the broth, broccoli, and potato.  Bring to a boil and reduce to a simmer.  Cover and cook for 30-35 minutes (the potatoes will be soft). Add the spinach and stir until it has wilted. Add the remaining ingredients.  Transfer to a blender container (all or in batches depending on the size of the container).  Blend until smooth and creamy.  If your blender has a soup setting, use it and walk away.  Top individual bowls with a dollop of Greek yogurt for a nice zip!

 

 

Call In The Troops…Leftovers For Days

SNACKS

Banana Oat Muffins with Cinnamon Crumble Top –  A muffin is just a muffin, unless it has a sweet, crumbly top.

DINNERS

Slow Cooker Chicken (or Turkey) Osso Buco – Call in the troops, this meal can feed an army.  Throw it all in the slow cooker.  Top it with some lemon and freshly chopped parsley just before serving.  Your troops will salute you.  I think I’ll replace the rice with quinoa next time…I like options.

Rigatoni with Broccoli and Organic Bagged Salad with Apple Cider Chia Seed Dressing – Here’s a fast and super easy meal that is exceptionally flavorful and nutritional.  It’s crazy just how easy this is to make. Who doesn’t love broccoli with a bit of butter and Parmesan cheese in their pasta?

Jambalaya – Ok, it’s time to get serious here.  This is my “it” recipe.  I have never found a taster who hasn’t enjoyed this jambalaya.  Admittedly, I’ve never served it to a true Cajun, but Cajun cuisine lovers alike tell me this is good stuff.  Leftovers alert!! This will make tons of jambalaya.

Clean Eating Sloppy Joes & Sweet Potato Fries – Mark my word, you will NEVER need to buy a can of store bought Sloppy Joes sauce ever again.  What’s even more impressive…it’s ground turkey.  Some of you are doubting ground turkey Sloppy Joes, I know.  That’s fine.  Make it with grass fed beef first. Then, once you know what I know about the sauce, try it with ground turkey. You won’t be saying… “Where’s the beef?” [I couldn’t resist!]

Hope something makes your belly smile.

Smartphone users: scroll to the bottom of the screen to sign up for weekly recipe emails from We Eat For Real.

Banana Oat Muffins with Cinnamon Crumble Top

Adapted from Home to Heather


Muffin Ingredients
1 c. whole white wheat flour
1 c. almond flour
3 ripe bananas
3 organic eggs
2 T. honey
1 t. organic vanilla extract
1 t. baking powder
1/2 t. sea salt

Topping Ingredients
1 c. oats
1 t. cinnamon, optional
3 T. organic coconut palm sugar
3 T. coconut oil (or organic butter), softened

Directions: Preheat oven to 350 degrees.  In a small bowl, stir together the muffing topping ingredients and set aside.  Grease muffin tins and set aside.

In a small bowl, combine the dry ingredients.  In a larger bowl, mash the bananas.  To the bananas, stir in the remaining wet ingredients.  Add the dry ingredients to the wet ingredients.  Stir just until combined.  Fill muffin tins ¾ full.  Top the muffins with the oat topping.  Bake for about 20 minutes.


Slow Cooker Chicken (or Turkey) Osso Buco

Adapted from Milk Free Mom 

Ingredients
2 T dried thyme
4 large organic chicken thighs, skin removed and fat trimmed (approximately 3-4 lbs.)
1 large onion, diced
1 lb. frozen organic crinkle cut carrots (do not thaw!)
4 organic celery stalks, chopped
1.5 c. organic brown rice
8 garlic cloves, minced, divided
1 c. dry red wine, optional (alternative: organic stock)
1 28-ounce can organic diced tomatoes in juice

Post Slow Cooker Ingredients
1/2 c. chopped fresh Italian parsley
1 lemon, grated (juice retained as well)
Parmesan cheese, optional topping

Directions: Rub the chicken with thyme and season with salt and pepper.  Place in the bottom of the pot.  Next add the onions, carrots, and celery.  Evenly pour the uncooked rice atop. Carefully pour the liquid ingredients all around (wine and diced tomatoes and their juices).  If the rice is not covered, add some additional water or stock.  Cook on high for 6 hours or low for 8-9 hours.

Use two forks to bring the chicken to the top while also fluffing the rice.  The chicken will fall apart without much effort.  If needed, use the forks to break apart any larger pieces.  Top with the lemon peel and give the lemon a good squeeze too. Add the freshly chopped parsley and stir.  Serve with a drizzle of olive oil and Parmesan cheese.


Rigatoni with Broccoli and Organic Bagged Salad with Apple Cider Chia Seed Dressing

Adapted from Sunset Foods


Ingredients
16 T. olive oil
4 T. organic unsalted butter
8 cloves garlic
2 lb. fresh broccoli florets
2 c. organic broth or stock (Do you know the difference?)
1/2 c. fresh basil
2 lb. whole wheat rigatoni
5 T. Parmesan cheese, grated

Directions: Begin by cooking the pasta in salted water.  While the pasta water is heating, prepare the sauce.  (When the water is boiling, add the pasta.  When the pasta is al dente, drain it and reserve approximately 1 cup of the pasta water.  Do NOT rinse the pasta.)

In the meantime, heat a large skillet to near medium heat. Add the olive oil and butter.  When warm, saute the garlic for about a minute or until fragrant.  Add the broccoli, stir, and allow it to saute for 2 minutes.  Add the stock, bring to a simmer, and cover.  Allow to simmer until the broccoli softens just a bit (about 4-5 minutes).  Add the pasta to the skillet along with the basil.  If needed, add some pasta water to create a bit more sauce.  Top with Parmesan cheese.  Serve with a drizzle of olive oil and some more fresh basil.

Organic Bagged Salad with Apple Cider Chia Seed Dressing

Salad Ingredients
Organic greens of your choosing
Feta cheese (alternatives: Blue Stilton, other stout cheese variety)
Red onions, very thinly sliced
Walnuts, roughly chopped (alternative: pine nuts, sliced almonds)

Apple Cider Chia Seed Dressing
Ingredients
1/3 C. apple cider vinegar
2/3 C. extra virgin olive oil
1/2 t. sea salt
1/4 t. freshly ground black pepper
2 t. Dijon mustard
1 t. local honey
1 T. chia seeds

Directions: In a jar with a lid, add all ingredients and shake vigorously.  Assemble the salad.  Drizzle with desired amount of dressing.


Jambalaya

[Forgot a pic – who doesn’t know what jambalaya looks like, right?.?]

Adapted from The Gracious Pantry

Ingredients
3 T. olive oil
4 organic bell peppers (a variety of colors preferably to add variety of flavors and sweetness)
4 large organic stalks celery
2 large red onions
½ t. sea salt
½ t. black pepper, freshly ground
2 lbs. clean Andouille style sausage (alternatives: shrimp or extra chicken if a clean sausage isn’t available)
2 lbs. organic chicken breast  (alternatives: organic boneless thighs)
1/4 t. cayenne
2 T garlic powder
1 T. onion powder
1 T. paprika
2 t. thyme
2 cloves garlic
1 (15 oz.) can organic tomato sauce, no sugar added
1 (15 oz.) can organic diced tomatoes, no sugar added (alternative: fire roasted tomatoes – cautionary note, things will be spicy!)
3 c. organic chicken broth, (reserve extra broth or use water)
3 c. organic brown rice, dry (quick cooking or tradition)

Directions: To a large stock pot heated to medium, add the olive oil to coat the bottom of the pot.  Add the holy trinity – aka vegetables (bell peppers, celery, and onions) and the salt/pepper.  Give it all a good stir.  Saute until the veggies have softened (approximately 5-7 minutes).  Add the meat (chicken and sausage), dry spices (cayenne, garlic powder, onion powder, paprika, and thyme), and the garlic.  Cook until the chicken is no longer pink (approximately 10 minutes). Add the liquids (tomato sauce, diced tomatoes, and broth) and the rice.  Give it all a good stir.  Bring to a boil and then reduce to a simmer.  Cover and allow to cook, until the rice is done, stirring regularly.  This could be anywhere from 20 to 60 minutes.

Tips: If using quick cook rice, keep a very close eye on things, and stir more regularly.  It will likely need more liquid (broth or water) to prevent sticking/burning.  If using traditional rice, it will require nearly an hour to simmer.  It will likely need more liquid added along the way as well.


Eating Sloppy Joes with Sweet Potato Fries

Adapted from Broke and Bougie and Broke and Bougie

Preparation Note: Prepare the sweet potato fries.  While they are baking, prepare the Sloppy Joes.

Sweet Potato Fries 
(1 sweet potato per person)

Ingredients
3 sweet potatoes
2 T. coconut oil (melted) or olive oil
1/8 to ¼ t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt

Directions:  Preheat the oven to 475 degrees (bake not convection).  Slice the potatoes (skins on) into French fries.  In a large bowl, toss the potatoes with the oil and dry seasonings.  Line a baking dish with parchment paper or foil.  Arrange the fries on the pan (do not allow them to touch one another or they won’t get crispy).  Cook for 10 minutes, flip, and cook 8 to 10 additional minutes or until done to your preferred crispness.

Sloppy Joes
Ingredients
1 T. olive oil
1 onion, diced
1 organic bell pepper, diced
2 garlic cloves, minced
1 lb. ground turkey
3 T. honey
1 T. Italian seasoning (alternative: Trader Joe’s 21 Seasoning Salute)
1 t. sea salt
1 t. pepper
1 can organic tomato sauce
2 T. organic tomato paste
1 T. red wine vinegar
1 T. hot sauce*
1 t. soy sauce*
1 t. apple cider vinegar*
*These 3 ingredients can be replaced with Worcestershire sauce.

Directions: In a large, deep skillet warmed to medium heat, add the olive oil, onions, and bell pepper. Cook until the veggies are softened (about 3-4 minutes). Add the garlic and cook another minute. Add the turkey and break it up into tiny pieces with a wooden spoon. Cook until no longer pink (about 5-7 minutes). Stir in the remaining ingredients and bring to a boil. Reduce heat to a simmer to allow the liquid to reduce and thicken a bit (about 5 more minutes). Serve immediately.