Hello Health... Hello Fresh!

Are you busy during the week?  I know I sure am, but I have found 'sourcing' out those little tasks has been a life-saver, honestly!  I source out as much as I can, I find my time is valuable, so if I can figure out a way to get things done without my actually having to spend the time doing them, it's a win WIN!

 

I am a terrible eater, if you follow us on Instagram, you will know this via our occasional Instagram stories.  I'm the type that hates grocery shopping because I find I go in for 3 items and come out with a cart full of treats and 1 out of the 3 items I went in looking for!  Plus, these days I live off of junk food, fast food and take-out, or even worse... Nothing at all for lunch and/or Supper!  So bad I know!

 

With only myself and my husband at home, it's easy for me to skip meals, as we don't eat the same foods.  He's a meat & potatoes, and I haven't eaten red meat in probably 10 years.. so not the greatest supper-making combo!

 

After a few years of also gaining and losing weight but never really figure it out, I think I have finally found something that works for myself and my lifestyle.  I have said a big HELLO to ' Hello Fresh'...

For all those who don't know or have never heard of Hello Fresh before, it's expertly curated ready-to-cook recipes, featuring seasonal, farm-fresh ingredients, delivered to your doorstep for delicious home-cooked meals.  These are not frozen meals you reheat, these are meals that come half prepared and you cook them to create delicious meals throughout the week.

There are a couple different options from Vegetarian, to Family and different quantities and consistencies, with the option to skip weeks if ever needed.

Here is one of my most favorite meals, that I always choose when I see it on the Weekly menu (you choose the meals from a list every week).  

You are welcome to always search these recipes and go out and grocery shop for yourself, but I find the convenience of them pre-arranging what I'm eating (skip your weekly meal planning), and they send the exact amount I need (skip grocery shopping and food waste), and they even pre-chop, and slice and dice most veggies (skip the onion-induced tears), so I can have a meal started and ready within 30 minutes (skip the starving after work, so eating everything in sight)

 

IF this is something you think you'd be interested in, feel free to use our own promo code: CSINCL and receive a discount on your first box.  Believe me, I could go on forever how awesome this idea and delicious these boxes, you WILL NOT regret it.

 

Turkey Burrito Bowl

with Avocado Pico De Gallo and Cilantro-Lime Rice

Tasty turkey takes center stage with cilantro-lime rice as its co-star. The avocado pico de gallo makes a great extra in this soon-to-be award-winning dish!

Ingredients serving 2 people

250 g Minced Turkey

1/5 tbsp Oil

Salt & Pepper, to taste

6 g Garlic

2 Green Onions

3/4 cup Basmati Rice

7 g Cilantro

1/3 cup Sour Cream

1 Lime

1/3 cup Grape Tomatoes

1 Avocado

1 tbsp Mexican Seasoning

1/3 cup Corn Kernels

 

Instructions:

If you're lucky enough to have leftovers for the next day, tossing the chopped avocado with a bit of lime juice will keep it from oxidizing (turning brown).

Wash and dry all produce.* In a medium pot, add 3 cups water. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice limes. Peel, then mince or grate garlic. Thinly slice green onions. Finely chop cilantro. Peel and cut avocados into 1/2- inch cubes.

Add rice to the medium pot with boiling water. Reduce the heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then turkey. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)

Add corn to the same pan and cook, stirring occasionally, until corn is golden-brown, 2-3 min. Reduce the heat to medium. Stir in Mexican seasoning, garlic and 4 tbsp water. Cook, stirring often, until fragrant, 1-2 min.

In a small bowl, stir together sour cream, half the lime juice and half the lime zest. (NOTE: This is your lime crema!) In a medium bowl, add tomatoes, avocado, half the green onions, half cilantro and remaining lime juice. Season with salt and pepper. Toss together. (NOTE: This is your pico de gallo!)

When rice is done, fluff with a fork and stir in remaining green onions, remaining lime zest and remaining cilantro. Season with salt. Divide rice between bowls and top with turkey mixture and pico de gallo. Dollop with lime crema.

 

Shop this look:

                    

     Pinch Bowls - $22         Stamped Bowls - Starting at $9        
                           
     Ecologie Mixing Bowls - $37         Hand-Painted Measuring Cups - $38        Gold Measuring Spoons - $18

 

 

 

 

 

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