5 ounces 99 percent fat-free lean ground turkey
1/8 teaspoon ground chili powder
1/8 teaspoon ground cumin
1/4 teaspoon minced garlic
1/8 teaspoon onion salt
2 teaspoons Bragg Liquid Aminos
1 teaspoon Asian chili oil
1 tablespoon organic low-sodium rice vinegar
1/3 zucchini, sliced lengthwise
1 green onion
3 grape tomatoes
1/4 red pepper, cored and sliced
1/4 green pepper, cored and sliced
1 tablespoon corn
1/4 cup nonfat cottage cheese
1 ounce avocado (for 3 slices)
1 low-carb tortilla
Heat the oil in a small pan. Add the ground turkey, and cook until browned. Add the garlic, chili powder, cumin, aminos, rice vinegar and onion salt. Mix completely. Remove from the heat and set aside.
Preheat the oven to 375.
Slice the red pepper, green pepper, zucchini and green onion into two 2-inch pieces. Coat with cooking spray and bake for 10-12 minutes or until tender.
Coat the tortilla with cooking spray and heat in a pan on medium until it starts to crisp.
Slice the grape tomatoes in half and then the halves into 4 pieces each. Slice the avocado.
Put all the ingredients on the tortilla, top with cottage cheese, and serve.
Makes one serving: calories, 406; fat, 17.19 grams; carbohydrate, 27.68 grams; protein, 40.77 grams
Editor’s note: Jenny Grothe is a trainer, nutritionist, motivator, speaker and author who enjoys playing in the kitchen. Having lost 60 pounds, going from a size 14 to a size 4, she knows firsthand the importance of regular training and a clean diet in maintaining a healthful lifestyle. Since losing the weight five years ago, she has competed in seven figure competitions, placing in five, and has run three marathons, including the Boston Marathon in 2011. To contact Jenny and learn more about her services, go to www.jen-fit.com.