After getting stuffed on Thursday, revitalize your digestive track with a delicious soup and salad. Who says leftovers can’t be healthy?
Detox Turkey & Kale Soup – Get some good flora with miso and vitamins from the nutrient dense kale.
2 tablespoons extra-virgin olive oil
1 (15-ounce) can diced tomatoes, drained
1 yellow onion, chopped
2 cloves of garlic, chopped
2 medium carrots, peeled and cut into -inch pieces
1 small bunch kale, center ribs removed, chop leaves
1 large red bell pepper, cut into -inch pieces
8 ounces of leftover white turkey meat, broken into small chunks
5 cups of miso broth (vegetable broth will work too)
1 cup cooked brown rice
1 tsp freshly ground black pepper
1 Tbsp Herb de Provence
2 Tbsp cup chopped fresh flat-leaf parsley leaves
Salt to taste
1. Heat the oil in a large pot over medium-high heat. Add the onion until translucent 3 minutes. Add garlic until fragrant 1-2 minutes. Do not burn the garlic. Then add carrots and bell pepper. Sauté, stirring frequently, until soften slightly, 5 to 7 minutes.
2. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the Herb de Provence and stir for 1 minute. Add the turkey, broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and the black pepper. Add salt to taste. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes.
3. Ladle the soup into bowls. Sprinkle with the parsley.
Skinny Apple Orchard Turkey Salad – Cut back on carbs with this light and easy salad.
1 lb. Turkey, cooked shredded into pieces
1/2 cup diced Granny Smith Apple
1/3 cup dried Cranberries or Homemade Cranberry Sauce
1/4 cup Red onion
1/4 cup Walnuts
1 Tbsp Lemon juice, freshly squeezed
1 tsp Garlic powder
1 tsp Fresh cracked pepper
1/2 cup Greek yogurt, plain or substitute vegan mayonnaise
Salt to Taste
1. Combine all ingredients together in a bowl and enjoy over a bed of organic spring mix.