From Saunna Shetty, Wholebeing Guide and Precision Nutrition Coach
TURKEY BOWLS
INGREDIENTS
1 tbsp olive oil
750g turkey/chicken mince
2 tsp ginger garlic paste
1/2 red onion, halved, finely sliced
1 cup fresh cilantro leaves, roughly chopped
4 iceberg lettuce leaves, shredded
lettuce leaves or rice as a side
salt as per taste
DIRECTIONS
1: Heat oil in a frying pan over medium-high heat. Add meat and ginger garlic paste. Cook, constantly stirring, for 4 to 5 minutes or until meat is browned and cooked through. Transfer to a large bowl.
2: Add onion, cilantro, and shredded lettuce. Toss to combine. Serve as lettuce boats or on the side with rice.
CHICKEN AND VEGGIE SOUP
INGREDIENTS
1 onion
1 tbsp minced garlic
1 cup chopped tomatoes
1 tbsp olive oil
1 tsp turmeric
1 tsp black pepper
2 chicken legs + 2 chicken breasts
2 cups frozen veggies of your choice
1 cup chicken stock
parsley to garnish
salt to taste
1: Sauté the onions, garlic, and tomatoes in a large soup pot with a tbsp of olive oil until the onions look translucent.
2: Add chicken, veggies, and 1 tsp of turmeric and pepper each. Sauté for 10 mins.
3: Add chicken stock and/or water and let it simmer for 15 mins.
4: By now, the meat should easily come off the bone. Shred if needed.
5: Add salt to taste. Garnish with parsley and serve.
Be Well, Saunna Shetty
