Day after Thanksgiving Gnocchi

Ingredients 2 tablespoons avocado oil (or olive oil) 1 white onion, diced 1 tablespoon garlic, minced 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can kidney beans, drained and rinsed 1 (12-ounce) can corn 2 cups vegetable broth (low sodium) 1 (8-ounce) can chipotle sauce (not chipotle in adobo sauce) 2 large tomatoes, diced 2 cups quinoa, cooked 2 tablespoons fresh lime juice Avocado, for topping Cilantro, for topping Directions In a large pot, heat avocado oil and sauté onions and garlic. Cook until onions becomes translucent. Add beans, corn, vegetable broth, chipotle sauce, tomatoes, and salt. Simmer for 10 minutes until tomatoes get tender. Add quinoa and lime juice, then continue to heat another 5 minutes. Top with avocado and cilantro. Sprinkle of additional salt if desired. Serve warm. *Nutrition analysis done without toppings. NUTRITIONAL INFO PER SERVING Calories 440 (80 from fat) Total fat 9g Saturated fat 1.5g Cholesterol 0mg Sodium 880mg Carbohydrate 74g (18g dietary fiber, 9g sugar) Protein 19g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 tablespoons butter ½ pound chicken breast, sliced 2 garlic cloves, minced ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ red bell pepper, sliced ½ green bell pepper, sliced ½ yellow bell pepper, sliced ½ red onion, sliced 4 ounces angel hair pasta ½ cup low-sodium chicken broth 1 tablespoon white wine vinegar 2 tablespoons freshly squeezed lemon juice ¼ teaspoon Sriracha sauce ¼ cup fresh basil, chopped 2 tablespoons fresh parsley, chopped ¼ cup grated Parmesan cheese Directions Brown butter for 2-3 minutes until it begins to turn golden brown. Add chicken, garlic, salt, and pepper. Cook for 5 minutes. Add peppers and onion. Continue to cook until chicken is cooked through and veggies are tender. Bring a separate pot of water to boil, and cook pasta according to package directions. Mix chicken broth, white wine vinegar, lemon juice, and Sriracha. Remove chicken and veggies from pan and deglaze with chicken broth mixture. Cook sauce for 5 more minutes. Add the chicken and veggies back in. Drain pasta, then and mix it in with the chicken and veggies. Add the basil and parsley. Heat on low for 10 more minutes to allow flavors to blend. Top with Parmesan cheese. Enjoy! NUTRITIONAL INFO PER SERVING Calories 530 (160 from fat) Total fat 18g Saturated fat 9g Cholesterol 120mg Sodium 470mg Carbohydrate 56g (5g dietary fiber, 6g sugar) Protein 37g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 cup potatoes, diced small 2 tablespoons olive oil, divided ¼ cup onion, finely chopped ⅔ cup carrots, shredded ⅔ cup frozen green peas, thawed 2 teaspoons mustard seeds 1½ teaspoons garam masala ½ teaspoon salt 8 (14x9”) sheets frozen phyllo dough, thawed (look for a vegan option, if needed) Cooking spray Mint Chutney 1 cup fresh mint leaves 1 cup cilantro 1 tablespoon fresh lime juice ¼ cup water 1 teaspoon jalapeño, finely chopped 1 teaspoon fresh garlic, chopped ½ teaspoon fresh ginger, peeled and minced ⅛ teaspoon salt Directions Preheat oven to 350°F. Place the diced potatoes in a small pot. Cover the potatoes with water. Bring to a boil and cook potatoes until tender—about 5–8 minutes. Remove from heat, drain, then set aside. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium heat. And onion and cook until translucent. Next, add the carrots. Cook for two minutes, stirring occasionally. Add the peas, mustard seeds, garam masala, and salt. Cover, then cook for two minutes. Stir in potatoes, then remove from heat. Working with one phyllo sheet at a time, cut into 3 equal pieces so you have four sheets that give you 12 equal pieces. Work with one piece of phyllo dough at a time, spray with cooking spray and spoon 1 tablespoon of the vegetable mixture onto the piece of phyllo dough—about 1 inch from the edge. Fold corner edge over mixture, creating a triangle. Continue to fold until you reach the end of the phyllo piece. Repeat with remaining pieces of phyllo. Place seam side down on a baking sheet. Brush samosas with the remaining olive oil. Place in oven and bake for 25–30 minutes or until golden brown. While the samosas are baking, make the mint chutney. Place all the chutney ingredients into a blender and blend till smooth. Serve the samosas warm with the mint chutney. NUTRITIONAL INFO PER SERVING Calories 80 (30 from fat) Total fat 3g Saturated fat .5g Cholesterol 0mg Sodium 190mg Carbohydrate 12g (1g dietary fiber, 1g sugar) Protein 2g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.