Prep Time: 10 minutes

Total Cook Time: 45 minutes

Servings: 2 servings

Ingredients

• 10 oz of minced turkeys
• 1 tsp of garlic granulates
• 1 red onion, diced
• 1 medium-sized carrot, diced
• 1 stick of celery, diced
• 1 red bell pepper, chopped
• 1 cup of canned sweet corn
• 1 cup of cooked red kidney beans
• Salt, pepper black ground, and oregano to taste
• 3 cups of tomato sauce
• 3 cups of water

Directions/Instructions:

1. In a hot soup pot, add a bit of oil and start with onions - about 2 minutes.
2. Proceed with the carrots, red peppers and celery, and cook for another 3-4 minutes.
3. Now add in the minced turkey and season with salt, pepper, garlic and oregano.
4. After the meat has browned add the tomato sauce and water and lower the heat.
5. Let it simmer for about 30 minutes and then add the sweetcorn and the red kidney beans.
6. Cook it for another minute, and take off the heat.
7. Serve and Enjoy.

Prep Time: 15-20 minutes

Total Cook Time: 40 minutes

Servings: 2 servings

Ingredients

• 5 oz of red skinned potatoes
• 1 tbsp of extra virgin olive oil
• 10 oz of tuna fillet
• ¼ tsp of salt
• ¼ tsp of black pepper
• 5 oz of french beans

• 2 tbsp of white wine vinegar
• 2 tbsp of extra virgin olive oil
• 1 tsp of dijon mustard
• A pinch of salt
• 1 tsp of thyme
• ¼ tsp of garlic granulates
• 1 tsp of oregano

• Mixed leaves
• Cherry tomatoes, halved
• Kalamata olives
• Red onions, sliced
• 2 soft boiled eggs, cut in half

Directions/Instructions:

1. Cut the potatoes in half and cook in boiling water, until soft (about 30 minutes)
2. In a hot pan, add olive oil and start by cooking the tuna fillet
3. Season it with salt
4. After 3 minutes, flip the fillet and add in the french beans
5. Season with salt and black pepper
6. When the fillet is ready, take it out and let it rest
7. Cook the beans for 5 minutes and set them aside to cool
8. To prepare the dressing - simply mix all of its ingredients nicely
9. Assemble the salad - tear the tuna steak and sprinkle on top
10. Season with the dressing and Enjoy!

Classic banana bread is a perfect way to save overripe bananas, but when you want to switch things up, this spiced banana nut bread will fit the bill perfectly. It is Gluten-Free by using cassava flour and it gets a spicy twist from warming cinnamon and nutmeg.

Cinnamon has a slightly spicy and sweet taste that lends itself to desserts perfectly, while nutmeg is even more aromatic with a nutty and spicy flavor. When baked in a banana-rich batter, the spices natural oils release and permeate both the taste and smell of the bread. The spices turn this banana bread into a cool weather sweet treat when a warming pick-me-up is required alongside a favorite steaming hot beverage.

Ingredients

3 overly ripe bananas
3 large eggs
½ cup softened butter or coconut oil, plus more to grease the pan
¼ cup maple sugar
1 tablespoon Spicely Organics Vanilla Extract
1 tablespoon Spicely Organics Cinnamon Ground
½ teaspoon Spicely Organics Nutmeg Ground
1 cup Otto's Naturals Cassava flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup chopped walnuts
½  cup chocolate chips (optional)

Directions

1. Preheat the oven to 350 F (180 C) and grease a 9 x 5-inch (23 x 13-cm) loaf pan.
2. Peel and mash the bananas in a large bowl.
3. In a separate bowl or stand mixer, beat the eggs with the butter or coconut oil, maple sugar, vanilla, cinnamon, and nutmeg. Add the mashed bananas and beat until smooth.
4. In a separate bowl, whisk the Otto’s Cassava flour with the baking powder, baking soda, and salt.
5. Slowly stir the dry ingredients into the wet, and mix until combined. Fold in the chopped walnuts and chocolate chips (if using).
6. Pour into the prepared loaf pan and smooth the top; bake for 50 to 60 minutes or until an inserted skewer comes out clean.
7. Cool completely before slicing and serving.

A Big Thanks to Erika @ The Trail To Health

Recipe by The Trail To Health 

www.thetrailtohealth.com 

https://www.instagram.com/thetrailtohealth/

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