The Exercise Coach - Weston

(Recipe of the Week) This recipe is a flavorful dish without being fussy—the kind of meal that feels thoughtful any time of day.

Persian Herb Green Omelette

(via: https://bit.ly/44q0Dtp )

Ingredients

6 eggs
½ cup green onions, finely chopped
½ cup parsley, finely chopped, loosely packed
½ cup cilantro, finely chopped, loosely packed
½ cup dill, finely chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cumin
¼¼ teaspoon ground turmeric
1 tablespoon avocado oil
1 small white onion, finely grated

Directions

In a large bowl, then add the chopped herbs, salt, pepper, cumin, and turmeric.

Warm 1 tablespoon of avocado oil in a cast iron skillet over medium heat until shimmering. Add the grated onions and cook until translucent.

Add the egg mixture to the skillet and combine well with the onions. Increase heat to high and cook for 1 minute.

Turn the heat to low, cover the skillet, and cook for 4 to 6 minutes until the mixture is no longer runny but not completely set.

Turn the oven on to a high broil. Uncover the skillet and place it on the top shelf of the oven. Broil just until eggs are set and golden brown, about 1 to 2 minutes, depending on your oven.

To serve, cut omelette into triangular slices and use a spatula to plate.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

(NEW EPISODE) https://bit.ly/4etYWRv Listener Question Answered

(Recipe of the Week) Try this simple, quick and delicious meal for a great, balanced dish perfect for any weeknight.

Ground Turkey Butternut Squash Skillet

(via: https://bit.ly/4uS4iMf )

Ingredients

1 lb ground turkey
1 medium butternut squash, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1⁄2 teaspoon ground cinnamon
Salt and pepper to taste
1⁄2 cup chicken broth
1 bunch kale, stems removed and leaves chopped
1 tablespoon lemon juice
Optional garnish: chopped fresh parsley

Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, approximately 7-8 minutes.
Stir in the cumin, smoked paprika, cinnamon, salt, and pepper, mixing well to coat the turkey and onion mixture.
Add the diced butternut squash to the skillet and pour in the chicken broth. Stir everything together, cover, and let it cook for about 10-12 minutes, or until the squash is tender.
Reduce the heat to low and add the chopped kale. Cover the skillet again and cook until the kale has wilted, about 3-4 minutes.
Stir in the lemon juice, adjust seasoning if necessary, and cook for an additional 2 minutes.
Remove from heat and garnish with chopped fresh parsley if desired. Serve hot.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

(NEW EPISODE) https://bit.ly/4dYzH8l Did you know that most people who struggle to maintain their exercise habit give up within the first 4 months of starting something new? Here's how NOT to become another statistic.