Ground Turkey Sweet Potato Skillet
2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp garlic clove, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and freshly ground black pepper
A pinch of red chili flakes
½ cup shredded mozzarella cheese
Fresh parsley for garnishing
In an iron cast skillet, heat olive oil over medium-high heat.Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 7 minutes. Add onions and yellow peppers and cook until onions are gold brown. Add the sweet potato, chili pepper, salt, and pepper.
Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato.
While the sweet potato is cooking preheat the oven to 400 degrees.
When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below). When the cheese melts, remove from the oven and garnish with parsley.
Notes: You can just put the lid on the skillet for 5 minutes. The cheese will melt. You can keep this recipe in the fridge for up 6 days.
Chia Seed Pudding
2-½ cups unsweetened almond milk or coconut milk
3 tablespoons pure maple syrup or sweetener of your choice
½ cup chia seeds white or black will work
Add the almond milk and pure maple syrup to a large sealable jar. Pour in the chia seeds. Seal the jar tightly, and shake vigorously until ingredients are well-combined.
Place jar in the refrigerator overnight (or at least 4 hours).
Serve chia seed pudding with fresh fruit and nuts.
