From August/September 2013 issue
Serves 4

Ingredients

  • 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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