The Exercise Coach - Metairie

(Recipe of the Week) This easy Butternut Squash Chili recipe is made with squash, ground turkey, and veggies in a creamy broth that’s ready and on your table in 30 minutes!

Butternut Squash Chili

(adapted from: https://bit.ly/3U5ryZC )

Ingredients
▢1 tablespoon olive oil
▢1 large carrot diced
▢1 stalk celery diced
▢1 small onion diced
▢2 cloves garlic minced
▢1 teaspoon thyme minced
▢2 cups butternut squash diced
▢14 pounce great northern beans drained and rinsed
▢10 ounces ground turkey browned and crumbled
▢2 ½ cups chicken broth
▢½ cup full fat coconut milk (or heavy cream)
▢2 cups fresh kale chopped and massaged

Instructions
Add the turkey meat to a sauté pan and cook over medium high heat until cook completely and browned.
Drain into a colander to drain any excess oil and set aside.
In a Dutch oven or stock pot, add the olive oil, carrot, onion, and celery.
Sauté over medium heat for approximately 3-4 minutes or until the vegetables become soft.
Add the garlic and thyme and sauté for an another minute.
Add the butternut squash, beans, turkey meat, and chicken both.
Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
Add the coconut milk/cream and chopped kale and stir to combine well.
Simmer for an additional 4-5 minutes until the kale is wilted.
Serve the topped with your favorite garnishes like avocado.

Notes: Omit beans, use coconut milk and ensure chicken broth used contains no added sugars to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

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(Recipe of the Week) Simple ingredients can create the most extraordinary meals. This light, vibrant cod dish brings together ripe tomatoes, briny capers, olives, and garlic for a burst of freshness with every bite.

Cod with Tomato, Capers and Garlic

(via: https://bit.ly/4htLcYR )

Ingredients
2 tomatoes, diced
¼ cup Kalamata olives, pitted and diced
1½ tablespoons capers, with a little juice from jar
1 jalapeno pepper, finely diced (to taste)
2 scallions, chopped
2 cloves garlic, finely minced
1 tablespoon red wine vinegar
1½ tablespoons extra virgin olive oil, divided
4 4-ounce cod fillets
Sea salt and pepper to taste
¼ cup fresh parsley

Step 1
In a bowl, mix tomatoes, olives, capers, jalapeño, scallion, garlic, vinegar, and ½ tablespoon oil. Tip: Make ahead of time and store in refrigerator for 20 minutes to an hour before using. The flavors increase with time.

Step 2
Season fish with salt and pepper. Heat skillet with 1 tablespoon oil over medium-high heat. Add fish and cook for 3 minutes without touching. Reduce heat to medium. Flip fish over.

Step 3
Add tomato mixture and cook another 3-5 minutes or until fish is done and sauce is heated through. Fish is cooked when it is flaky or it reaches an internal temperature of 140 degrees.

Step 4
Turn heat off and stir in parsley. Serve fish over a bed of greens and spoon extra tomato sauce over greens.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

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