Cathy's Coaching Connection

TURKEY CHILI

INGREDIENTS:

  • 1/2 lb. of ground turkey breast or organic/grass fed ground beef.
  • 1 yellow onion, diced.
  • 2 cloves of garlic.
  • 1 15 oz. can of pinto beans.
  • 1 15 oz. can kidney beans.
  • 1 15 oz. can diced tomatoes.
  • 1 15 oz. can tomato sauce.
  • Cumin and chili powder to taste.

DIRECTIONS:

  1. Add onion, garlic, and turkey breast / ground beef to soup pot and cook until meat is done.
  2. Add the rest of the ingredients and simmer. It tastes even better the next day!

CHICKEN AVOCADO SALAD

NOTE: An easy way to cook the chicken is to cut the trimmed chicken breasts into a few large pieces, rub them with olive or avocado oil, sprinkle with salt and pepper, (Himalayan salt is best), and bake at 350 degrees for 30 minutes. I used a grill pan with avocado oil.

INGREDIENTS

  • 1 pound boneless, skinless chicken breasts, cooked and cubed (see note).
  • 2 large or 3 medium fresh avocados, peeled and cubed.
  • 1 large fresh tomato, chopped.
  • 1/4 cup finely chopped yellow onion.
  • 1/4 cup finely chopped fresh cilantro.
  • 1/2 tablespoon fresh lime juice.
  • 3/4 teaspoon garlic salt.

DIRECTIONS:

  1.  In a medium bowl, combine the chicken, avocado, tomato, onion, cilantro, lime juice, and garlic salt. Gently stir until mixed will.
  2. Store in fridge in a sealed container for up to 5 days.

Great for a side dish or pot luck side dish. Serve on crackers if you like.

Creamy Avocado & Sweet Pea Pasta

Creamy Avocado & Sweet Pea Pasta

Prep time – 5 mins    Cook time- 10 mins    Total time- 15 mins   Uses a blender or food processor.

INGREDIENTS

  • 8 ounces cooked pasta (use organic wheat or plant based gluten free pasta if available).
  • 1/4 cup basil leaves (fresh if possible).
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • pinch of cayenne pepper (optional)
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil (avocado oil is best)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sweet peas
  • sea salt and pepper to taste (Himalayan salt is best)
  • 2 tablespoons chopped fresh parley

INSTRUCTIONS

    1.  In a blender, add the basil, garlic, pine nuts, cayenne, lemon, oil and avocado. Blend till smooth.
    2. Add the peas and pulse to blend until slightly mashed.  Season with salt and pepper.
    3. Pour the avocado mix over the pasta and toss to combine. Top with fresh parsley and enjoy!
GRILLED SWEET POTATO SALAD

GRILLED SWEET POTATO SALAD

INGREDIENTS

2 lbs. sweet potatoes
1 can black beans, rinsed and drained
1 red pepper
1/4 cup cilantro, finely chopped
1/4 cup finely sliced scallions
1 1/2 tsp olive oil, divided

ROASTED JALAPENO DRESSING
2 jalapenos
2 large slices red onion
2 limes, juiced
1/2 tsp red chili flakes
1/4 tsp cumin
1/2 tsp oregano
1 tsp maple syrup
4 Tbsp. olive oil

DIRECTIONS
Preheat a grill or grill pan to medium-high heat.
Place the potatoes in a large pot and cover with water. Bring to boil,
reduce to a simmer and cook until just tender, about 15-20 minutes.
Drain potatoes and let cool. The skins should slip off but if not, gently slice them off.
Cut into 1″ thick slices and brush with 1 tsp. olive oil.
Place on the grill and cook for 2-3 minutes per side. Remove and cut into large dice. Set aside.

TO MAKE THE DRESSING
Brush the onion slices and jalapenos with 1/2 tsp olive oil.
Place on the grill and cook for 5 minutes until skin is blistered. Remove from grill, let cool slightly, and rub
off jalapeno skins and seeds.
Finely dice the jalapeno and red onion in a separate bowl.
Add the rest of the ingredients: lime juice, chili flakes, cumin, oregano, maple syrup. Drizzle with the olive oil
and season with salt and pepper.
Add the red pepper, black beans, and cilantro to the sweet potato. Gently toss with dressing.
Cover and let stand for at least 30 minutes.

FOUR VINAIGRETTES

BASIC VINAIGRETTE

1/4 cup white wine vinegar
3/4 cup extra virgin olive oil
1/4 tsp salt *(Pink Himalayan is best)
1/8 tsp pepper
pinch of sugar (organic cane sugar)
1 tsp oregano (optional)

BALSAMIC VINAIGRETTE

1/4 cup balsamic or white balsamic vinegar
3/4 cup extra virgin olive oil
1/4 salt*
1/8 tsp pepper
pinch of sugar
1 tsp basil (optional)

GARLIC LEMON VINAIGRETTE

1/4 cup lemon juice
3/4 cup extra virgin olive oil
1/4 tsp salt*
1/8 tsp pepper
1 garlic clove
pinch of sugar

GARLIC DIJON VINAIGRETTE

1/4 cup cider vinegar
3/4 cup extra virgin olive oil
1/4 tsp salt*
1/8 tsp pepper
1 tsp Dijon mustard (organic)
1 garlic clove
pinch of sugar