Mango Turmeric Green Smoothie

4C110451-9473-41D9-92EE-C31C02F43250I fight inflammation on a regular basis due to my chronic illness. However, working out also helps to keep some of my symptoms at bay. I wanted to create a smoothie that could help support my joint health and fight inflammation. This recipe is nutritious, delicious and very filling!

Here’s what you’ll need to get started:

1 cup of cubed frozen mango
1-1.5 cups of spinach
1 cup coconut milk
1/2 frozen banana
1 tbsp chia seeds
2 tsp turmeric powder

1. In a blender, combine all ingredients.
2. Blend until desired texture is achieved.


Roasted Red Potatoes, Green Beans, Tomatoes & Onion


This side is a delicious addition to your main course. Not all recipes need to be complicated and this one is easy to put together!

Here’s what you’ll need to get started:

3 red potatoes cubed
3 handfuls of fresh green beans
1 cup of diced tomatoes
1/2 onion sliced or chopped
2 tbsp of olive oil
1 tbsp salt (includes salt for water)
1-2 pinches of black pepper
1-2 pinches of garlic powder

1. Preheat the oven to 375 degrees.
2. On a sheet pan combine the cubed red potatoes and onion with 2 tbsps olive oil, 1 pinch salt, pepper and garlic powder. Mix together to ensure they are evenly coated. Place in oven and cook for 15-20 minutes.
3. In a large saucepan, bring water to a boil. After the water is boiling add 3-4 pinches of salt to the water.
4. Place the green beans in the boiling water to blanch them. The green beans will only be in water for approx. 3 minutes.
5. Remove from heat and strain the green beans. Place in an ice bath to preserve color and moisture prior to baking. Place on a paper towel and set to side.
6. Once the potatoes have cooked for 15-20 minutes, remove them from the oven. Add the tomatoes and green beans to the sheet pan. Add pinch of salt, pepper and garlic powder and mix everything together.
7. Return sheet pan to the oven and cook for another 20 minutes.
8. Remove from heat and serve.

This recipe makes 6 servings.


Burrito Bowls


This week I challenged myself to make three taco inspired recipes using only 1 pound of meat. This was one of those recipes! The filling for my zucchini boats calls for all of the same ingredients that are in the topping for my burrito bowl. This makes it easy to double the recipe and make both dishes at the same time! The burrito bowls are 181 calories a serving (28g carbs, 12g protein). I did not add any extra sauces or cheese to this dish, but it could easily be added.

Here’s what you’ll need to get started:


1 1/2 heads of romaine lettuce, chopped
1/4 pound ground turkey
1/4 gluten free taco seasoning packet
3/4 cup black beans
3/4 cup whole kernel sweet corn
1/2 cup cooked white rice
1/2 cup Mexican style shredded cheese
1/4 cup red onion chopped
1/4 tomato diced
1/4 cup water
1 jalapeño or 1/4 bell pepper chopped


1. Prepare the taco meat by browning the ground turkey over medium heat.
2. Add seasoning packet and approx. 1/4 cup of water to browned turkey. Simmer for 5 minutes.
3. Remove the taco meat from heat and place in a large bowl.
4. Add the black beans, corn, cooked rice, tomato and chopped jalapeño or bell pepper to the bowl.
5. Mix all ingredients until the taco seasoning from the meat is coated on all ingredients.
6. Place the chopped romaine lettuce into 4 separate containers. 
7. Divide the taco mixture between the 4 containers of lettuce or store separately, if not immediately serving.  
Please note: I recommend storing the taco mixture separately, because then you can warm up it up without ruining the lettuce. If you would like to consume the ingredients cold, you can assemble the bowls and store. If you like additional toppings, salsa, sour cream, cheese or guacamole can be added to this dish. 

This recipe serves 4.