Turkey Teriyaki over Quinoa


1 pound ground turkey, cooked.

1/2 small onion, chopped 

1 cup sugar snap peas, cut off ends

1 bell pepper, chopped

2 tablespoons minced garlic

Teriyaki sauce (mix first):

1/2 cup soy sauce (Bragg’s Liquid Aminos)

2 tablespoons warm water

2 tablespoons red wine vinegar

5 tablespoons organic coconut sugar

2 tablespoons honey

1 teaspoon ground ginger 

Teriyaki sauce (mix second):

1 tablespoon cornstarch

1/4 cup water

Quinoa (desired amount using measurements of manufacturer’s directions).


Chop onion, sugar snap peas, and bell pepper. Set aside.

Cook ground turkey on stove top and when it is finished, set aside.

While turkey is cooking, add desired amount of quinoa to instant pot and double the amount of water (one part quinoa and two parts water). High pressure for 1 minute on with the lid in the sealed position. Natural pressure release for 10 minutes. Set aside and cover with lid to keep warm.

Clean instant pot. Add 1 cup of water to the instant pot. Place steam rack with handles in bottom. In a bowl add onions, sugar snap peas, bell pepper, and minced garlic. Layer and add a second bow (on top) with cooked turkey. Lightly cover with parchment paper or foil. Cook in instant pot for 2 minutes on high pressure (with the lid in the sealed position). Natural pressure release for 10 minutes.

In sauce pan on stove top, mix ingredients in “first mix” of teriyaki sauce. Stir frequently. 

In a bowl, mix ingredients in “second mix” of teriyaki sauce to dissolve. Then add to the first mixture and stir constantly until desired thickness.

Remove turkey and vegetables from instant pot and drain any liquid off. Place in large bowl.

Pour teriyaki sauce over turkey and vegetables and stir well.

Serve over quinoa.

Enjoy this delicious and healthy meal!

Chocolate Chip Pecan Bars (Healthy Alternative and Gluten-Free)

This gluten-free recipe is a healthy alternative with 70% less calories than traditional cookie bars.

In food processer combine the following:

1 can white beans (drained and rinsed)

1 can garbanzo beans (drained and rinsed)

1 cup 100% pure oatmeal (uncooked)

1/4 cup applesauce

3 tablespoons coconut oil

2 teaspoons vanilla

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

 1 1/2 cups coconut sugar

 1 cup pecans, chopped

1 cup 60% dark cocoa chips (dark chocolate chips)

Mix all ingredients in food processer except for dark cocoa and pecans. Add dark cocoa and pecans and mix well.

Spray Pyrex rectangular dish. Bake on 350 degrees for 35 to 40 minutes.

Enjoy this guilt-free, gluten-free, low calorie, healthy alternative dessert!

Sun-Dried Tomato Basil Vege Wraps 

How about a meal to call home about? Sun-Dried Tomato Basil Vege Wraps are a delicious way to “eat your veges”.

Start with your favorite hummus.

Grill onions and garlic on stove top.

Grill zucchini, bell peppers, and mushrooms.

Layer in this order: sun-dried tomato basil wrap, cheese, hummus, grilled onions with garlic, and spinach.

Top with: cilantro, grilled zucchini, bell peppers, mushrooms, and tomatoes.