I love this recipe on cold days like today. Although we are moving towards warmer weather it is still fantastic for a healthy boost of lean protein, fibre and LOTS of delicious veggies. We are meat eaters in my household but this can easily be made into a vegetarian version by adding extra veggies and legumes.
Ingredients
1 lb of ground chicken
4 turkey sausages
1 small can on tomato paste
1 19oz can diced tomatoes
1 large red onion
2 cloves garlic
1 tbsp EVOO
Any veggies you like – I love to use mushrooms, zucchini, corn, bell peppers, kale and carrots but really anything you have in the fridge will do
Any legumes you like – My family loves black beans but this recipe works well with kidney beans, lentils or chick peas
Chili Powder, salt and pepper to taste
Other favourite spices
Cooking Instructions
Dice your onion and garlic and then sweat on low in EVOO in frying pan
Add the ground chicken to brown
Boil sausages until cooked through
Slice sausages into bite sized pieces
Dice all of your veggies
Add meat, veggies, tomato paste, diced tomatoes, legumes and spices to slow cooker
Add spices to taste
Cook on low for 7-9 hours
+Melanie Stevens Sutherland, Clinic Director & Senior Orthopaedic and Pelvic Floor Physiotherapist
Melanie is a graduate of McMaster University and brings 20+ years of experience as a senior physiotherapist to Body Co. She has enjoyed a long tenure working with active populations at prestigious sport medicine clinics. Past clients include Provincial, National and Olympic level athletes as well as members of the National Football League, the Canadian Football League, the Ontario Hockey League, the American Hockey League, the National Lacrosse League and Major League Soccer.
Following the birth of her own children, Melanie developed a strong interest in women’s health. She has taken specialized courses in pelvic floor physiotherapy and women’s nutrition. She is passionate about helping women find strength and confidence in their post-natal bodies following pregnancy and delivery.
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