Turkey Tomato Basil Meatloaf


1 lb ground turkey

¼ cup almond flour

2 tablespoons tomato paste

3 tablespoons chopped fresh basil

1 egg

1 teaspoon garlic powder

1 teaspoon salt


2 tablespoons tomato paste

¼ cup chopped tomatoes

1 tablespoon apple cider vinegar

1 tablespoon chopped basil

Pinch of salt


Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.

In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.

Oatmeal Superfood Breakfast Bars

Prep time: 5 mins

Cook time: 25 mins

Serves: 9


By now you probably know how important breakfast is to your health and fitness goals.  And you also probably know how much we LOVE eggs.  But we also know that sometimes people are looking for another option to start their day of on the right foot.  So here is a new breakfast addiction just in time for winter!



  • Base:
  • 2 cups old fashioned oats
  • 1 cup slivered almonds
  • 4 tablespoons honey
  • 1 tablespoon coconut oil
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 2 bananas
  • 1 1/2 teaspoons vanilla
  • 1 scoop Vanilla Whey Protein
  • Topping:
  • 1/2 cup old fashioned oats
  • 1/4 cup slivered almonds
  • 1/4 cup pumpkin seeds
  • 1 cup fresh organic blueberries
  • 1/4 cup of coconut-almond milk (or plain coconut or plain almond milk)
  • 1/4 teaspoon cinnamon



  1. Preheat oven to 350°.
  2. Line 9 x 9 baking pan with parchment paper, lightly grease with coconut oil
  3. Add all ingredients in to food processor until completely combined and wet, this may take several minutes.
  4. Pour into prepared pan and smooth out with off set spatula until evenly spread.
  5. Bake for 8-10 minutes.


  1. Combine ingredients in medium bowl and stir to combine.
  2. Removing pan from oven, spread topping evenly over and lightly press down into base.
  3. Bake an additional 15 minutes

Store in a refrigerator in a sealed container for up to one week!

Recipe Credit:  Amy Stafford

Tuscan Italian Sausage White Bean Soup with Zucchini Noodles

10 min Prep Time

20 min Cook Time

30 min Total Time


  • 1 1/4 lbs sweet turkey Italian sausage
  • 1 can white kidney beans, drained and rinsed
  • 1 can Italian diced tomatoes, not drained
  • 8 cups low sodium chicken broth
  • 2 tsp onion powder
  • 1 Tbsp garlic powder
  • 3/4 tsp thyme
  • 2 Tbsp Italians Seasoning
  • 2 medium zucchinis
  • To serve: Parmesan cheese, if desired



  1. In a large skillet, salute the Italian sausage. Chop it into small pieces as it cooks if you are using links.
  2. When turkey is cooked, add the white beans, tomatoes, chicken broth and seasonings. Bring to a boil, then reduce heat and simmer 10 minutes.
  3. Meanwhile, spiralize zucchini and cut into 1 inch pieces. This will make it much easier to eat!
  4. To serve, add a handful of zucchini noodles into the bowl, label the soup over and garnish with parmesan if desired. The hot soup will slightly cook the noodles to make them softer!

Sweet Potato & Kale Chili


  • 1 Tbsp avocado oil (or extra virgin olive oil)
  • 1 large yellow onion, chopped
  • 1 lb grass fed ground beef (85% lean)
  • 1 lb ground turkey
  • 3 c peeled and chopped butternut squash
  • 64 oz tomato juice
  • 2 – 14.5 oz cans of fire roasted chopped tomatoes
  • 2 peeled and chopped medium sweet potatoes
  • 3 Tbsp chili powder
  • 1 tsp chipotle powder
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar
  • 3 large handfuls of chopped kale


  1. Place a large pot over medium high heat and add avocado oil. When the pot is hot add onions and cook for a few minutes until lightly browned. Then add beef and turkey to the pan and brown stirring occasionally. Meanwhile, add chopped butternut squash to a microwave safe dish and microwave on high for 4-5 minutes or until fork tender. Transfer squash to a food processor and add in 1 cup of the tomato juice. Blend on high until creamy.
  2. Once the meat is browned, Add the rest of the tomato juice, butternut squash mixture, chopped tomatoes and sweet potatoes and bring to a boil. Cook for about 10-12 minutes or until sweet potatoes are fork tender. Add chili powder, chipotle powder, garlic powder, salt, and apple cider vinegar. Add more salt to your taste preference. Add kale and stir just until slightly wilted.

Prosciutto and Zucchini Egg Muffins


1 tbsp olive oil

1/2 onion, finely diced

3 garlic cloves, minced

1 small sweet pepper, finely diced

1 handful baby spinach, roughly chopped

1/4 cup fresh parsley, roughly chopped

8 large eggs

1/4 cup coconut milk or nut milk

salt and pepper, to taste

2 small zucchini, thinly sliced

12 slices prosciutto

olive oil to coat the muffin tin



Preheat the oven to 350 degrees.

Heat the olive oil in a pan on medium heat and sauté the onion and garlic for a minute. Add the sweet pepper, spinach and parsley and sauté for another 2 minutes or until the spinach has wilted.

In a mixing bowl, whisk together the eggs, coconut milk and salt and pepper. When the veggies have finished cooking add them to the bowl along with the sliced zucchini and stir together.

Grease a muffin tin with olive oil and line each muffin tin cup with one slice of prosciutto.

Ladle the egg mixture into each muffin cup and bake for 20 minutes, or until cooked through.