I got the idea for this recipe reading one of my favorite magazines, Oxygen. It only comes out every 2 months and I excitedly wait for my issue to arrive like a child waiting for Christmas. If you are serious about transforming your body then you need to read this magazine.
So, in true Amanda style, I changed things in this recipe to give it my own flair and the result was amazing, if I do say so myself! So much flavour and very filling. Give it a go for lunches soon!
Ingredients (serves 4)
450g of turkey, diced
Half an onion, diced
2 cloves of garlic, crushed
1 green capsicum, diced
1 zucchini, diced
Fresh chilli, diced, to taste
1 tin of tomatoes
1 tub of reduced-salt tomato paste
1 tin of red kidney beans, drained and rinsed
Chilli powder, to taste
Handful of chopped parsley
Salt & pepper, to taste
Cooked quinoa, to serve (1/2 cup per serving)
Heat a little olive oil in a pan over medium heat. Add garlic and onion. Cook until transparent. Add turkey. Cook until cooked through, about 5 – 7 minutes.
Add fresh chilli, capsicum and zucchini and cook for a further 2 minutes.
Add tin tomatoes, tub of tomato paste and tin of beans. Cook for a further 5 minutes.
Add chilli and salt and pepper and taste, then add more chilli if needed! Remember its metabolism charging properties!
Sprinkle parsley on top and you’re done, ready to transfer to containers and freeze for quick and easy lunches for the week.
Nutritional Info: 319 cals; 6g fat; 1.6g sat fat; 38.9g protein; 23.5g carbs