White Girl Salsa – August 14

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Warning: The KICK in the following recipes, is not for the feign of heart..

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So this happened last night—and it was amazing! I was looking for new recipes to try that were low fat, low carb, low sugar, diet-friendly, oh and good. I found the following three recipes and tweaked them just a bit… try them and let me know what you think!

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1. Citrus Turkey Lettuce Wrap

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  • 2 teaspoons olive oil
  • 1 1/4 lbs ground turkey breast
  • 1 tb minced garlic
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/2 cup your favorite green salsa — I used White Girl Salsa, in hot tomatillo
  • 1/2 teaspoon ground cumin
  • 1/4 cup low-sodium chicken base
  • peppers (handful works, I had my garden bell, banana and jalapeño peppers–it’s really subject to preference)
  • 1 diced large tomato
  • 1-2 heads of iceberg lettuce (depending on size)
  • 1 tbsp of siracha


  1. In a medium non-stick sauté pan, heat olive oil and diced peppers over medium heat. Add ground turkey and cook, breaking up any large pieces, for 5 minutes. Add the remainder of seasonings and the tomatoes.
  2. Add salsa to turkey and stir to combine and cook until turkey is cooked through about 5 minutes more. Add chicken stock, turn heat to medium-high and bring to a simmer. Cook for an additional 1-2 minutes.
  3. Turn heat off and let turkey mixture sit while you prepare the lettuce cups.
  4. Tear off large pieces of lettuce that are big enough to hold about 1/3 cup of ground turkey.

2. Parmesan Turnip Fries

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  • 2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup grated Parmesan (1/2 ounce)


  1. Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, seasonings and oil. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 45 minutes, flipping halfway through.

3. Black Bean, Quinoa & Pepper Soup

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  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup chopped fresh tomato
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup quinoa
  • 2 bay leaves
  • 4 cups vegetable broth
  • 2 cans black beans
  • 1 zucchini, diced
  • 1 bag of frozen edamame
  • peppers ( 3 or 4 handfuls work, I had my garden bell, banana and jalapeño peppers–it’s really subject to preference)
  • 3 large tomatoes, diced


1. Preheat a 4 quart pot over medium heat. Saute garlic, peppers and tomatoes in olive oil with a pinch of salt for about 5 minutes. Add the rest of the seasonings. Add the black beans, the edamame, bay leaves, and the vegetable broth. Once this has sautéed a bit, add the zucchini. Add the quinoa, 15 minutes before you are ready to serve.


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