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I don't know why its called skinny

Ingredients

5 large bell peppers, I used and array of different colors

1.5 pounds ground turkey

15 oz. can black beans, drained and rinsed

1 cup corn

2 cups shredded cheddar cheese

10 oz. can enchilada sauce

1 teaspoon cumin

1 teaspoon salt

Instructions

1. Carefully cut off the tops of the bell peppers and hollow out the insides. Place in a greased 7x11 baking pan and set aside.

2. In a large skillet, brown turkey until cooked through and juices run clear.

3. Place turkey in a large mixing bowl and add black beans, corn, cheese, enchilada sauce, cumin and salt and stir to evenly combine ingredients.

4. Stuff each bell pepper to the top rim. Once each bell pepper is stuffed cover pan with foil.

5. Bake at 350 degrees F for 1 hour. Remove pan and foil and sprinkle tops with cheese and return to oven to bake uncovered an additional 5 minutes until cheese is melty on top.

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INGREDIENTS (SERVES 4)

14 oz. extra-firm tofu, drained and pressed

1/2 cup tamari
t tablespoon rice vinegar

3 garlic cloves, minced

3 tablespoons coconut oil

1 tablespoon maple syrup

1.5 lbs broccoli, roughly chopped

2 tablespoons black sesame seeds

1/2 cup scallions, sliced

3 tablespoons sunflower seeds

3-4 tablespoons olive oil

Instructions

1) wrap tofu in paper town and press with weighted pan to remove all liquid

2) in separate bowl whisk together tamari, vinegar, garlic, coconut oil and maple syrup. Sea salt and pepper to taste

3) cut tofu in 1-2 inch cubes and marinate (completely ) for 30 min

4) in large skillet heat 2 tbsp of olive oil on medium heat

5) add a little marinade as needed and cook in batches

6) cook until brown on sides , and set aside reserving about half of the marinade

7) in same pan add 2 tbsp of olive oil, add remaining marinade with broccoli and  cook until tender

8) top with hot sauce, slices scallions and sea salt to taste

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190g (6.7 ounces) Thinly sliced green onion

Dressing (mix these in a small bowl)

2 Tbsp soy sauce

1 Tbsp raw sugar

1 Tbsp sesame oil

1 Tbsp sesame seeds

2 tsp Korean chilli flakes (Gochugaru)

2 tsp white vinegar

1 tsp minced garlic

Instructions

1. Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain/Remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).

2. Mix the green onion with the dressing lightly but thoroughly. (You will want to wear a food handling glove).

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INGREDIENTS

1⅔ cup chopped red bell peppers (250 g)

2 cups chopped carrots (250 g)

1⅓ cup chopped yellow bell peppers (200 g)

1⅔ cup chopped zucchini (250 g)

1 cup broccoli florets (100 g)

1 cup chopped red onions (200 g)

1 tbsp dried thyme

Balsamic vinegar to taste

INSTRUCTIONS

1. Preheat the oven to 390 ºF or 200 ºC.

2. Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.

3. Bake for about 25 minutes or until the vegetables are cooked.

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Ingredients

1 bunch asparagus spears, trimmed (the thinner the spears, the better!)

2 - 3 tablespoons olive oil

2 fresh garlic cloves, minced (if you don't have fresh, you can use the dried)

1 - 2 tablespoons grated Parmesan cheese

Course sea salt and freshly ground pepper to taste

2 tablespoons fresh lemon juice

Instructions

Preheat an oven to 425 degrees.

Place the asparagus on a foil lined cookie sheet. Drizzle with the olive oil, garlic, cheese, salt, and pepper. Using a spatula, mix the spears around to coat with all the ingredients. Arrange the asparagus in a single layer.

Bake until just tender, about 15 minutes.

Sprinkle with lemon juice.

This also works with broccoli but I just don't use garlic and lemon juice