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

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