Today is football playoff Sunday! Went for a 3 mile run at half time of the 49ers game!
I’m making sure to stay very hydrated and drink my Detox tea.
Next Saturday I’m going to run the Coyote Hills 5K!
As promised here is one of the recipes I made this week:
Julie’s Turkey Pasta
Originally from Sister in law, Julie
Delicious pasta sauce from my sister-in-law Julie! It is “Detox” friendly. Ingredient amounts are approximate, alter to your taste
Makes 10-12 servings
Prep 20 minutes
Cook 1 hour
Total 1 hour, 20 minutes
Ingredients
- Olive oil
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 2 jalapenos, chopped (remove seeds if you don’t want it too hot)
- Bell pepper (any color), chopped
- 1-2 Tbs Italian Seasoning
- 1-2 pounds ground turkey breast
- 1 can tomato paste
- 2 cans Fire Roasted Tomatoes
- 1 or 2 large cans Tomato sauce
- 2 big handfuls spinach, ground in food processor
- 10 or more fresh basil leaves, ground in food processor
- Small handful of parsley, ground in food processor
- 1 pound mushrooms, sliced (optional)
- 1 Tbs Agave nectar
- 1 package brown rice, quinoa or rice/corn pasta – Penne, bowtie or rigatoni best
Instructions
- Saute onion, garlic and peppers in olive oil. Add ground trukey to pan
- Rub seasoning between palms to crush up and sprinkle on meat and cook until done.
- While meat is cooking grind spinach, basil and parsley in food processor.
- Drain off fat
- Add remaining ingredients
- Simmer over low-medium heat for at least 30 minutes to cook down and develop flavors.
- Prepare pasta
- Mix pasta and sauce together.
Additional notes
This recipe is gluten and dairy free. If you are not GF/DF select regular or whole wheat pasta and sprinkle with a little Parmesan cheese. This makes a big batch!