Clean Eating 101 & Turkey Pumpkin Stew...warm up the bellies for the chilli weather:)

Clean Eating: 101 
What food should you consider clean?

I'll give you a hint: Nothing Popped, Puffed, Floured, Flaked, Shredded or Instant.

The healthiest, cleanest foods are ones that are wholesome and untouched...as nature intended, straight from the ground or trees. Whole fruits, vegetables, greens, nuts, seeds, eggs, seafood and lean meats. Stick with this list of natural foods and you'll be eating very clean.

Clean eating accompanied with effective exercise will help you lose weight before the holiday season starts.

Our "Fall Back into Fitness Fat Loss System" is the perfect workout routine to kickstart your weight loss goals and deal with stress.  With guided workouts, this system will help you to burn fat, get lean and toned!

Plus, for a limited time as a BONUS gift, you will also receive our "30 Day Booty Camp Challenge" for FREE!  30 booty sculpting workouts, 30 fit tips to accelerate your weight loss and 30 clean eating recipes! 

Our early Christmas gift to you!

Click here to learn more:

Fall Back into Fitness Fat Loss System

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Here's a warm, comforting Fall soup that is filled with creamy pumpkin and savory turkey, while keeping it low-carb and high protein.

YUMMY IN THE TUMMY!

If you're making this after your holiday meal, feel free to use shredded, roasted turkey instead of raw, ground turkey. Simply chop the shredded, roasted turkey and add in the last 10 minutes of the cooking time. 

Bon Apetit!

Servings: 12

Here's what you need...

• 1 Tablespoon coconut oil
• 1 small yellow onion, chopped
• 1 fennel bulb, chopped
• 1 small butternut squash, peeled, seeded and chopped
• 2 teaspoons fresh ginger, minced
• 1 lb ground turkey
• 1 (14oz) can diced tomatoes in sauce
• 1 (14oz) can pumpkin
• 4 cups chicken broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup parsley, chopped

Instructions:

1. In a large soup pot, place the coconut oil over medium-high heat. Add the onion and cook for 3 minutes, until tender.
2. Add the fennel, butternut squash and ginger. Cook for 5 minutes.
3. In a large skillet place the ground turkey over medium-high heat. Cook until browned, stirring often. Drain off liquid.
4. Add the turkey, tomatoes, pumpkin, broth, salt and pepper to the soup pot. Cover and cook over low heat for 40 minutes.
5. Stir in the chopped parsley and cook, uncovered for another 10 minutes. Serve warm. 

Nutritional Analysis: One serving equals: 110 calories, 4g fat, 195mg sodium, 10g carbohydrate, 2g fiber, and 9g protein.

Motivate your friends, family and co-workers! Share this delicious recipe with your loved ones:)

Never forget how AWESOME you are!

Coach Crystal