| 10 | 40 | 348 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 2 tbsp | Canola oil (to divide - organic, or use grapeseed oil or coconut oil) |
| 171 gm | Turkey sausage, lean (smoked, thinly sliced - organic) |
| 1 1/2 cup | White onion (diced) |
| 4 clove(s) | Garlic (minced) |
| 2 can(s) (15 oz) | Red kidney beans, canned, drained (no salt added - organic) |
| 1 tsp, leaves | Thyme, dried |
| 2 leaf | Bay leaf |
| 1 tbsp | Hot sauce |
| 1/4 tsp | Sea Salt |
| 3 cup | Brown rice, long-grain, cooked (or quinoa - prepare as per package instructions) |
1. In a large saucepan or Dutch oven, heat 1 Tbsp. (15 mL) canola oil over medium-high heat. Sauté sausage 2-3 minutes or until richly browned on edges, stirring frequently.
2. Set aside on separate plate. Reduce heat to medium. Add onions and cook 4 minutes or until beginning to lightly brown, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly.
3. Add beans, thyme and bay leaves. Stir in cooked sausage, hot sauce, salt and remaining 1 Tbsp. (15 mL) canola oil.
4. Heat until cooked through. Serve over rice or quinoa
Turkey
is a great source of lean protein which aids in muscle growth and repair!
| Grain | 0.9 |
| Meat | 0.4 |
| Meat Alternative | 1.0 |
| Vegetables | 1.4 |
