MONTHLY FLYER
Autumn Ratatouille Bowl
A grounding, Mediterranean-style dish that comforts the gut and lowers inflammation. High in fiber, potassium, and antioxidants to support adrenal restoration and evening calm.
Ingredients:
1 cups fresh tomatos or canned diced tomatos
1 cups fresh tomatos or canned diced tomatos
1 zucchini, diced into cubes
1 small acorn squash cut into bite sized cubes
1 red bell pepper, chopped into squares
1/2 onion, chopped
2 cloves garlic, minced
1 small acorn squash cut into bite sized cubes
1 red bell pepper, chopped into squares
1/2 onion, chopped
2 cloves garlic, minced
¼ cup fresh basil, chopped
1lb ground turkey or 1 cup cooked lentils
1 Tbsp olive oil
1/2 tsp dried oregano
1/4 tsp thyme
Sea salt and pepper to taste
2 cups cooked quinoa, brown rice or mashed potato and parsnip
1lb ground turkey or 1 cup cooked lentils
1 Tbsp olive oil
1/2 tsp dried oregano
1/4 tsp thyme
Sea salt and pepper to taste
2 cups cooked quinoa, brown rice or mashed potato and parsnip
Directions:
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Heat olive oil in skillet; sauté onion and garlic 2 minutes.
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Stir in turkey or cooked lentils; cook turkey fully
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Add remaining veggies and herbs; cook 10 minutes until tender.
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Serve over quinoa, brown rice or mashed potato and parsnip.
Storage: Refrigerate up to 4 days. Freezes well up to 2 months.
Prep Time: 25 minutes | Serves: 4
