Pasta with Turkey Bolognese

Pasta with Turkey Bolognese

Pasta with Turkey Bolognese

  • 2 tbsp grapeseed oil
  • 1 lb turkey sausage – ground
  • 1/2 cup minced carrots
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 3 lbs ground turkey breast
  • 1/2 cup white wine
  • 1/4 cup tomato paste
  • 1 qt crushed tomatoes
  • 3/4 cup chicken stock
  • 1/2 cup low fat ricotta cheese
  • 1 lb rigatoni pasta (or pasta of your choice) – cooked
  • 1 bunch parsley – choppedsalt and pepper to taste

Heat the grapeseed oil in a pan, once hot add turkey sausage and cook until meat is cooked through

Add onions, celery and carrots and cook for 5 minutes until tender

Add ground turkey meat and cook through

Add white wine and cook for an additional 3 minutes, then add garlic and tomato paste, crushed tomatoes, chicken stock and stir.

Reduce for 30 minutes, then whisk in ricotta cheese.

Toss in pasta and parsley and serve.




  • 2 Cups of Farro
  • 5 Cups of Low Sodium Vegetable Stock
  • 2 each Garlic Cloves
  • 2 tbsp Evo Oil
  • 1 each Bay Leaves

In a heated sauce pot, add the Evo oil and toast the Farro for one minute. Add the garlic, bay leaf and vegetable stock and bring to simmer. Turn heat down low, and allow the Farro to cook for 25-30 minutes until slightly tender. Strain any access cooking liquid from the cooked Farro and spread Farro out on a sheet pan to cool.

Grilled Eggplant

Grilled Eggplant

Grilled Eggplant

  • 3 Whole Eggplants, cut in half length-wise
  • Evo Oil as needed
  • Lite Salt and Pepper – to taste

Cut the eggplant in half, length-wise and trim off enough on the edges of each side to allow the sliced half eggplant to set firm on a plate. Drizzle the eggplant with evo oil and season. Grill the eggplant on both sides until tender

Low Fat Carrot Cake and Creme Cheese Frosting

Low Fat Carrot Cake and Creme Cheese Frosting

Low Fat Carrot Cake and Creme Cheese Frosting

  • 2 cups Whole Grain Flour
  • 1/4 cup Stevia
  • 2 tsp Baking Soda
  • 1.5 tsp Ground Cinnamon
  • .5 tsp Ground Nutmeg
  • .5 tsp Salt
  • 3/4 cup Applesauce
  • 1/4 cup Grapeseed Oil
  • 3 organic eggs
  • 1/4 cup Skim Milk
  • 1 tbsp Vanilla Extract
  • 3 cups Shredded Raw Carrots
  • 8 oz of Low Fat Creme Cheese
  • 1/2 cup of Stevia
  • 1 tsp Vanilla Extract

In a large mixing bowl, combine all the dry ingredients, except carrots. In a separate mixing bowl, combine all of the wet ingredients.

Add the wet ingredients into the dry ingredients mixing bowl and mix well.

Add carrots and mix again.

Pour the batter into a sprayed cake pan and bake in a 350 degree oven for 1 hour.

Check the cake for doneness with a toothpick.

Insert the toothpick into the middle of the cake, if it comes out clean – the cake is ready, if not, cook for another 10 minutes and check again.

Let the cake rest for 5-10 mins.

Run a butter knife around the edges of cake to loosen.

Place plate on top of the cake and turn the cake over.

Let cake cool on a rake then ice.


Mix ingredients in a blender, until soft and smooth – spread icing on cake and enjoy

Pan Seared Chicken and Vegetable Hash

Pan Seared Chicken and Vegetable Hash

Pan Seared Chicken and Vegetable Hash


2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
Potato Vegetable Hash:
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil


Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.

After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.

Transfer the chicken to a serving platter and allow it to rest.

Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.

Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.

Potato Vegetable Hash:

Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.

Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.

Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

Time: 30 min


2 servings

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