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21 Day Challenge Recipes – Dinner

Chorizo Spiced Stuffed Pepper

This recipe is a great way to use an inexpensive ground meat to make a delicious nicely presented meal. Again with this recipe there are so many variations, and you can change a few of the ingredients to make an entirely different dish.

Equipment needed:

1 oven proof casserole dish

1 Cast iron pan



2 red peppers or pepper of your choice 1 pound ground pork
1/2 white onion
2 cloves of garlic

1 teaspoon ground fennel seed
1 teaspoon ground coriander seed 1 tablespoon smoked paprika
1 teaspoon crushed chili flake
3 tablespoons olive oil
Salt and Pepper to taste

1/4 cup water
1 tablespoon tomato paste


Preheat your oven to 375 degrees

In the cast iron pan start sautéing the onions and garlic in the olive oil until translucent, and then add your ground

pork, spices and tomato paste
Continue to cook the mixture until it starts to stick to the pan and then add the water and turn the pan down to

low and continue to cook until the pork has cooked through, then turn the heat off and let cool slightly
While your stuffing is cooling cut the pepper down the middle and scoop out the seeds, but leave the stem at-

tached as it holds the pepper together during cooking
Drizzle a small amount of olive oil on the peppers and place them cut side down in a casserole dish then bake for

about 5 minutes
Remove peppers from the oven, flip them over and stuff them with the stuffing and then return to the oven to fin-

ishing cooking
Your stuffing should already be cooked through so you will be cooking these until the pepper gets to the doneness

you prefer it’s about 10 minutes for a pepper that is still a bit firm, I like to cook mine for about 15-20


Paleo Turkey Burgers

This recipe yields 4 burgers burger patties. One of the things I missed the most when starting to eat “clean” was a good burger. Although this doesn’t replace the greatness that is a well made cheese burger it will definitely help make it easier to deal with the separation anxiety 🙂 This is a very versatile recipe, you can change the flavours for your own taste this being my favourite way to enjoy it.

Equipment needed:

1 cast iron pan or non stick pan 1 small baking sheet

2 medium mixing bowl 1 box grater




1 lb ground turkey
1 egg
1 carrot grated
2 green onions chopped 2 tablespoons of olive oil Salt and Pepper to taste


1 spatula
Non stick cooking sprayq

1 tablespoon chili powder
1 beet grated
1 lime juiced
Small bunch of cilantro chopped 4 Portobello mushrooms for “bun”

Mix ground turkey, egg, and chili powder in the mixing bowl until all ingredients are throughly mixed together and then refrigerate until ready for the next step

Heat your cast iron pan over medium heat and your oven to 350 degrees
Clean your portobello mushrooms by taking the stem out and then scooping out the dark gills with a spoon

Place the mushrooms cleaned side up on the baking sheet and drizzle a small amount of olive oil on them and sprinkle with salt and pepper, then put in the oven to cook through while you cook the burger patties. The mushrooms should take between 5 and 10 minutes to cook through.

Form the burger mixture into 4 even patties and put a small dimple using your thumb in the middle. This allows for even cooking

Spray the cast iron pan with as all amount of cooking spray and place the patties in the pan leaving an inch or so be- tween them

Once they are browned flip them and then move the pan to the oven to finish cooking for another 5 minutes or so. Your patties should be firm and the juices should run clear

Mix the grated beet and carrot in a mixing bowl with the chopped cilantro, green onion, lime juice and olive oil for your burger topping

Once your patties are cooked place on a portobello mushroom and top with your beet slaw and you have an open faced turkey burger if you like to be able to pick it up and eat it like a burger pop another cooked portobello on the top.


Spaghetti Squash Bolognese

Another dish that is always a tough one to give up is pasta this recipe is a great substitute. The bolognese sauce is a good one to make a large batch of and freeze leftovers as it holds quite well in the freezer for a month or two.

Equipment needed:

1 large sauce pot
1 small baking sheet



1 spaghetti squash
1 pound ground pork
3 stalks of celery finely diced
3 cloves of garlic minced
1 tablespoon chili flake
2 28 oz cans of whole tomatoes crushed by hand


1 wooden spoon 1 cast iron pan

1 pound ground beef
1 white onion finely diced
1 carrot finely diced
4 tablespoons olive oil
2 tablespoons tomato paste

Preheat your oven to 350 degrees
Split the spaghetti squash lengthwise, scoop out the seeds season with salt and pepper and place face down on

the baking sheet and bake for 30-40 minutes or until the meat of the squash has become tender and translucent then remove and let cool

When the squash has become cool enough to handle scoop out the meat of the squash which should resemble pasta as it will be coming out in long strands.

To begin the sauce sauté your onions, garlic, celery, and carrot in the olive oil on medium heat until translucent Add the tomato paste and quickly sauté for a minute to cook the tomato and then pour on top the canned toma-

toes and the chili flake
Now that the base of your sauce is cooking you can start on browning the meat, I like to do this step in a cast iron

pan separately to insure consistent browning and therefore a better tasting final product
As you brown your meat add it to the sauce to finish cooking, and once all of your meat is browned turn down the sauce to low a finish cooking for about an hour stirring periodically to ensure that the sauce isn’t sticking to the

bottom of the pot
Now that the sauce is finished to serve place spaghetti squash in a bowl and spoon over sauce

30.04.2020 | Nutrition