My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep Time: 5 min
Cook Time: 20 min
Bring a large pot of water to a boil, cook pasta to package directions.
While pasta cooks, in a large saute pan over medium-high heat, add a little bit of olive oil. Add in the ground turkey and season with salt and pepper. Cook, breaking the turkey up as you go until it is cooked through and well browned. Drain off excess fat and set aside.
In a medium saucepan, heat the half and half and enchilada sauce over medium heat (don’t walk away, this can bubble over quickly). When it comes to a simmer, start SLOWLY whisking in the cheese, once all the cheese is incorporated, season with salt and pepper. Pour the turkey, steamed broccoli and cheese sauce into your pasta. Toss everything together and serve.
Plant-based: Substitute turkey for black beans. Use vegan cheese shreds instead of pepper jack. Use 2 cups non-dairy milk and 2 tbsp cornstarch instead of half and half.
Gluten-free: Use gluten-free or bean based pasta.
Kid-friendly: Leave out the enchilada sauce if they don’t love spice. Use their favorite veggie if they don’t love broccoli.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.