Turkey & Edamame Stir Fry

This stir fry is great on its own, but can also be used to make delicious lettuce wraps.


2 Lbs Extra Lean Ground Turkey

3/4 Cup Shelled Edamame

3/4 Cup Green Onion

1 1/2 Cups Sliced Mushrooms

3 Tb Hoisin Sauce

1/4 Cup Soy Sauce

2 Garlic Cloves

Salt and Pepper to taste




Take Edamame out of freezer and allow it to defrost most of the way through. Cook ground turkey on stove top over medium heat.   When turkey is almost completely cooked, add all other ingredients. Cook for about 10 minutes or until mushrooms become tender. Stir occasionally.

Greek Yogurt Berry Quinoa Bowl

This is a great recipe for a breakfast! It’s not only healthy but packed with protein from the quinoa and nuts that it contains. You can use your creativity with this bowl and use whatever type of berries and nuts you prefer.



1 cup Non-fat greek yogurt

1/4 cup quinoa

1/4 cup Nuts ( I used slivered almonds, pepitas, and sunflower seeds)

1/3 cup berries ( I used black berries)

1-3 sprigs of mint ( to taste)

Cook the quinoa as directed on box, and allow to cool down for about 15 minutes. Put all ingredients in a bowl & enjoy!

Butternut Squash & Quinoa Salad

photo 2


1 Cup diced butternut squash

1 1/2 Cup quinoa

1/2 Cup spinach

1/2 Cup Kale

1/4 Cup pepitas

1/3 cup Dried Cranberries

5 Spears of asparagus


1/4 Cup Balsamic vinegar

3 Tablespoons olive oil

2 Teaspoons honey

Salt and fresh pepper, to taste

Directions:photo 1

I used steam-easy butternut squash & asparagus ( which I found at Fresh & Easy). Just pop it in the microwave for 3 or 4 minutes or until soft and season with salt and pepper.Cook Quinoa as instructed on the box . Allow these three ingredients to cool down for about 15 minutes.  Mix all ingredients in bowl , and toss with dressing.