Our menu for the day:
Breakfast - Protein Shake
Lunch - Brown rice bowl with chicken, sauteed onion, red pepper and mushrooms
Turkey Bolognese over Quinoa Pasta
Makes 4 servings
Sea salt, divided
1 (8 ounce) package quinoa pasta
1 tablespoon + 1 teaspoon extra-virgin olive oil, divided
1 small white onion, diced
5 cloves garlic, minced
1 pound organic ground turkey
1 jar organic crushed tomatoes
1/2 cup organic chicken stock
1/4 cup organic tomato paste
1 teaspoon chili flakes
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
Freshly cracked black pepper, to taste
Fill a large pot with water and cover. Heat on high to develop a rolling boil. Season the water with a good pinch of sea salt. When the water is boiling, add the pasta and cook until al dente, following package directions. Strain pasta and put back in the pot. Drizzle the hot pasta with 1 teaspoon olive oil and mix to keep the pasta from sticking to itself.
While the pasta is cooking, heat 1 tablespoon olive oil on medium heat in a large pan. Add the onions and garlic and sweat until translucent. Add the turkey and brown, breaking the meat up into small pieces as it browns. Add the remaining ingredients except the bail and mix well. Bring to a gentle simmer and allow to reduce about 30 minutes. After reducing, add the basil. Season lightly with sea salt and pepper to taste. Toss the cooked pasta in the sauce and allow to warm together for a couple of minutes.
This sauce works well with almost any kind of ground meat.
Slightly adapted from The Virgin Diet