​**Makes 4 servings
INGREDIENTS:

• Taco Filling
• 1 lb lean ground turkey meat (93/7)
• 8 oz block tempeh
• 1 c diced onion
• 1 c diced bell pepper 
• 1 tbsp chili powder
• 1 tbsp avocado oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp onion powder
• ¼ tsp Kosher salt
• ¼ tsp ground black pepper
• ¼ red pepper flakes
• 2 tsp corn starch
• ⅓ c water
• Cabbage Slaw
• 1 lb thinly sliced or shredded cabbage
• ½ c shredded/julienned carrots
• ¼ c thinly sliced red onion
• 1/2 large bunch of cilantro, finely chopped
• ¼ red wine vinegar
• ½ tsp Kosher salt
• 2 tbsp olive oil
• Garnishes/Accompaniments:
• Taco shells
• Sliced avocado
• Grated sharp cheddar cheese (up to 1 oz)
• Lowfat Greek yogurt (up to 2 tbsp)
• Pico de gallo OR just diced tomatoes- load up!

DIRECTIONS:

1. Heat oil in a large saute pan on med-high heat. Brown the meat and tempeh, cooking for ~5 mins.
2. While you are cooking taco mix combine all spices in a bowl and mix thoroughly.
3. Lower heat to medium and add diced onion and pepper. Saute stirring often until onions are translucent, ~4 minutes. Add spice blend and water. Stir thoroughly and warm for 1 more minute, allowing the taco mix to thicken. 
4. Divide mix into quarters (eyeball it!) and spoon into hard taco shells (2 each per svg). 

Toppings:
**Choose either avocado OR cheese (aka pick your fat; 2 oz cheese or ¼ ea avocado)
Serve with 1.5 c vinegar slaw.

Nutrition Facts (PER 12 OZ SERVING):
CALORIES: 355
FAT: 8g
CARBS: 47g
PROTEIN: 23g

**Makes 2 servings
INGREDIENTS:

• 2 tbsp olive oil
• 2 tsp dried oregano
• Pinch Kosher salt
• Black pepper, to taste
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2” thick pieces (~1.5 c)
• 1 small onion, thinly sliced (~2c)
• 8oz part-skim mozzarella cheese
• 3 tbsp chopped fresh basil
• 1 ea Angelic Bakehouse Flatzza crust or other whole wheat pizza crust

DIRECTIONS:
Preheat oven to 425 degrees
Toss tomatoes, bell pepper, zucchini, and onion with oil in large bowl. Arrange vegetables on large rimmed baking sheet.
 Bake until vegetables are softened and brown in spots, about 13 minutes. Remove from oven. 
Place roasted veggies on top of Flatzza crust. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

Nutrition Facts per serving:
CALORIES: 552
FAT: 28g
CARBS: 43g
PROTEIN: 35g

**Makes 2 servings

INGREDIENTS:

• 1 c chopped frozen mango
• 6 oz 100% orange juice
• 1 tbsp minced fresh ginger (or 1 tsp ground ginger)
• ¾ c plain Greek yogurt, 2% fat
• 4 oz 2% milk
• 1 tbsp chia seeds, soaked overnight
• 1 scoop vanilla Vega protein and greens powder
• 1 tsp vanilla extract
• ½ c raw oats

DIRECTIONS:

1. Place all ingredients in blender.
2. Puree until smooth, adding water to achieve desired consistency.

(Can be frozen to be consumed later)
​
Nutrition Facts (PER 12 OZ SERVING):
CALORIES:     355
FAT:        8g
CARBS:        47g
​PROTEIN:    23g

**Makes 2 servings
INGREDIENTS:

• 1 large apple, washed and grated (~1 c)
• 1 tbsp butter
• 2 tsp ground cinnamon
• 2 tsp brown sugar
• 1 c old-fashioned oats
• 2 tbsp ground flax seeds
• ¾ c water
• 1 c 2% milk or plant milk of choice
• 2 tsp vanilla extract
• ½ c crushed almonds or walnuts

DIRECTIONS:

1. Heat butter and grated apple in a small saucepan on medium heat. Add brown sugar and cinnamon. Cook for 3 minutes or until apples are soft and beginning to caramelize.
2. Add in oats, flax seeds, water, and milk. Stir to combine. Cooke for about 5 minutes, stirring occasionally.
3. Serve topped with almonds, divided evenly amongst 2 portions. Enjoy immediately. Leftovers can also be refrigerated and reheated.
4. Add 4-6 oz low fat, low sugar Greek style flavored or plain yogurt to make a complete breakfast.

Nutrition Facts per serving
​(calculated 1 svg oats with 5.3 oz cup Siggis Coconut Yogurt):
CALORIES:         614
FAT:                32g
CARBS:                58g
PROTEIN:        29g

​This well-balanced dish combines lean protein, carbs, and vegetables.

Makes 1 serving
INGREDIENTS:

• 3 oz roasted turkey, shredded
• ½ c roasted brussels sprouts, in quarters
• ¼ c cooked farro
• 1 tbsp whole-grain mustard
• 1 small apple, cored and thinly sliced (with peel on)
• 2 c arugula

For the Dressing:

• ¼ c prepared horseradish
• ¼ c apple cider vinegar
• Pinch Kosher salt
• Black pepper, to taste
• 1 tbsp olive oil

DIRECTIONS:

1. Whisk dressing ingredients together in a small bowl.
2. Toss with salad ingredients and enjoy!

Nutrition Facts:
CALORIES:         543
FAT:                15g
CARBS:                67g
PROTEIN:        35g
Adapted from original recipe https://furthermore.equinox.com/articles/2019/11/turkey-brussels-sprout-and-farro-sheet-pan-salad