From August/September 2013 issue
- 2 TBSP extra virgin olive oil
- 1 large Vidalia onion, finely chopped
- 2 red bell peppers, finely chopped
- 1-3/4 cup chicken broth
- 1-1/2 cups organic marinara sauce
- 2-1/4 cup cooked turkey, shredded
- 1 cup button mushrooms, finely chopped
- 1 ripe avocado, peeled, pitted and mashed
- 1 tsp fresh lime juice
- 1 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 TBSP Barlean’s ground flax seeds
- 1 cup sliced almonds
- 1 cup unsweetened dehydrated coconut flakes
- 1 cup Greek
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