#inspiralized

Salmon in Sundried Tomato Cream Sauce with Pearl Couscous

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This delicious and hearty but light meat sauce is incredibly flavorful and packed with protein and veggies. I adapted the recipe from one of my favorite food bloggers, Inspiralized and her Bikini Bolognese. Whether you’re serving over zoodles, regular pasta or sopping it up with garlic bread, you can’t go wrong. I opted for lentil zucchini rotini and can’t wait to eat this dinner again!

Ingredients:

1 T. olive oil

2 carrots, finely diced

2 stalks of celery, finely diced

1 medium onion, finely diced

3-4 cloves of garlic, minced

1 lb. ground turkey

healthy pinches of a few favorite dried spices (basil, oregano, parsley)

salt + pepper to taste

1-2 t. red pepper flakes (optional)

2 T. tomato paste

28 oz. can crushed tomatoes

1/4 c. low sodium chicken broth

pasta of choice (zoodles, noodles, veggie noodles, etc.)

grated parmesan cheese for garnish

Directions:

1. Heat olive oil in a large skillet and add the carrots, celery and onion until the veggies are slightly softened (but not mushy). Add garlic and cook another 2-3 minutes.

2. Push veggies to the side and add ground turkey, crumbling as it browns and cooks. As it’s cooking, add spices, salt, pepper and red pepper flakes (optional).

3. Once cooked through, add tomato paste, crushed tomatoes and chicken broth. Bring to a boil and then let simmer for 20-30 minutes.

TURMERIC GINGER TURKEY AND CARROT SOUP

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Vegan Thai Lemongrass Coconut Curry Soup.