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Butternut Squash, Turkey, & Lentil Chili

Spice Mix:

  • 1 1/2 tsp. Ground Cumin

  • 1 tsp. Ground cinnamon

  • 1 1/2 tsp. Chili Powder

  • 1 tsp. Dried Oregano

  • 1/4 tsp. Chipotle Powder

  • 1 tsp Sea Salt and More as Needed

 

Chili:

  • 1Tbsp. Coconut Oil

  • 1 Large Onion, Finely Chopped

  • 4-5 Garlic Cloves, Minced

  • 1 Jalapeño Pepper, seeded and Minced (Optional, to Taste)

  • 1 lb. Lean Ground Turkey

  • 1 Red Bell Pepper, Diced

  • 3 Cups Diced Butternut Squash (About 1/2 Large Butternut Squash)

  • 1Cup Dry Beluga Lentils (or Lentil of your Choice)

  • 1 28 oz. Can Diced Tomatoes (try Fire Roasted for Smoky Flavor)

  • 1 Tbsp. Tomato Paste

  • 2 Cups vegetable Stock

  • 2 Tbsp. Pure Maple Syrup

  • 4-5 Leaves Lacinato Kale, Stems removed and finely chopped

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Directions:

  1. Mix all the spices together in a small Bowl and Set Aside.

  2. Heat coconut oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic, jalapeño pepper, and spice mix. Mix to coat and then add the ground turkey. Cook turkey until no longer pink. Add turkey mixture to slow cooker.

  3. Add the bell pepper, butternut squash, lentils, diced tomatoes, tomato paste, vegetable stock, and maple syrup and stir well.

  4. In a crockpot, cook on low for approximately 7 hours or on high for 4 hours. If you don’t have a crockpot like Tori, you can cook on low heat on the stovetop for about 7 hours.

  5. Once chili is done, add finely chopped lacinato kale. Stir to combine and enjoy!

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Butternut Squash, Turkey, & Lentil Chili
Yield:4-6 Servings
Mediterranean Quinoa
Salad

Ingredients:

  • 1 cup quinoa, dry

  • 1 medium tomato, chopped

  • 1/2 long English cucumber, chopped

  • 1 large bell pepper, chopped

  • 2 large avocado, chopped

  • 1/4 cup red onion, minced

  • 1/2 cup parsley or cilantro, finely chopped

  • 1/2 cup feta cheese, crumbled

  • 20 Kalamata olives, pitted

  • 3 tbsp olive oil, extra virgin

  • 1 lemon or lime, juice of

  • 1 tbsp cumin, ground

  • 1/2 tsp salt

  • Ground black pepper, to taste

Directions: 

  1. Cook quinoa as per package instructions.

  2. In a large salad bowl, add tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, oil, cumin, salt and pepper.

  3. Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.

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Store in Refrigerator covered up to 2 days.

Mediterranean Quinoa Salad
Yield:6 Servings
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Chunky Strawberry Peanut Butter Smoothie Bowl

Ingredients:

  • 1/2 cup almond milk (can substitute with coconut milk, soy milk, etc.)

  • 1/4 cup greek yogurt

  • 1-2 Tbsp Honey

  • 1 cup frozen strawberried

  • 1/2 frozen banana

  • 2 Tbsp peanut butter

  • 1/2 cup granola (my personal fav. punkpin seed granola)

  • 1/2 scoop Collagen peptides (optional)

  • 1/2 fresh banana sliced

  • 2-3 fresh sliced strawberries

  • 2 Tbsp Granola

  • 1 Tbsp Flax Seed

Directions: 

  1. Place almond milk, greek yogurt, honey, frozen strawberries, frozen banana, peanut butter, 1/2 cup granola, and collagen peptides (optional) into blender.

  2. Blend till smooth and thick.

  3. Place into bowl and top with fresh sliced banana, strawberry, granola, and flax seed.

  4. Enjoy!

Chunky Strawberry Peanut Butter Smoothie Bowl
Yield:1 Serving
Chunky Strawberry peanut butter smoothie
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Healthy Lunch/Dinner Recipes

Hours of Operation

  • Mondays:

    • 4:00 pm - 9:00 pm

  • Tuesdays:​

    • 9:00 am - 1:30 pm​

    • 5:30 pm - 9:00 pm

  • Wednesdays:​

    • 9:00 am - 1:30 pm​

    • 4:00 pm - 9:00 pm

  • Thursdays:​

    • 9:00 am - 1:30 pm​

    • 5:30 pm - 9:00 pm

  • Fridays:​

    • 9:00 am - 1:30 pm​

  • Saturdays:​

    • 9:00 am - 1:30 pm​

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Monday

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No AM classes

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Be sure to check out our Afternoon and Evening sessions.

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4:30pm-5:30pm

AG Aerial Yoga

w/ Kelly

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6:00PM-7:30PM

AG FUNdamentals

w/ Kelly

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8:00PM-9:00pm

AG Suspension Fitness

w/ Kelly

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Healthy Tray
Bake

Ingredients:

  • Base: 1/2 Cup onions and 2-3 garlic cloves

  • Choose up to 3 Veggies:

    • 1 cup Brussel sprouts, halved​

    • 1/2 cup squash, cubed

    • 1 cup fennel, chopped

    • 1 cup cauliflower, chopped

    • 1 cup broccoli, chopped

    • 1 cup asparagus, chopped

  • Pick Your Protein:

    • 6​oz. chicken breast

    • 6oz. salmon

    • 6oz. white fish

    • 6oz. shrimp

    • 1/2 cup lentils (use pre-cooked lentils and toss together after everything is done baking.

    • favorite lean protein

  • Toss all together with...

    • 2 tsp olive oil​

    • a pinch of salt

  • And choose any of these seasonings (optional):

    • 1 Tbsp. chili powder​

    • 1 Tbsp. garlic powder

    • 1/4 tsp cayenne pepper