Burrito Spaghetti Squash

Burrito Spaghetti Squash

Recipe from Lavinia Burrito Spaghetti Squash Ingredients: 2 medium spaghetti squash 1 lb. ground turkey 1 small onion, finely chopped 2 sweet bell peppers, finely chopped 4 garlic cloves, crushed 1 cup tomato sauce 1 cup cheese, shredded 14 oz. red kidney or black bean beans, drained & rinsed 1/2 tsp. chili powder 2 tbsp. diced canned chilies or jalapeños (or to taste) 1/2 cup cilantro, finely chopped + more for garnish 1/4 tsp. salt 1/2 tsp. freshly ground black pepper Greek yogurt (or sour cream for serving) 1 avocado, cubed (for serving) MAKE IT HAPPEN Preheat oven to 400°. Cut squash in half and scoop out the seeds with a spoon. Sprinkle with salt and pepper and place squash halves cut-side down on a rimmed baking sheet. Bake for 40 to 50 minutes. In the meantime, preheat skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and sauté for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, jalapeños, tomato sauce, cilantro and stir. Remove vegetable mixture to a bowl.  Keep warm. Cook turkey until thoroughly cooked through.  Combine with vegetable mixture. Remove from heat and add some of the cheese (optional) and stir. Set aside. Use a fork to scrape the squash from the shells into a bowl. Combine spaghetti squash strands with meat and vegetable mixture. Place it all in a oven friendly dish or fill each “boat” with 1/4 of the vegetable and meat mixture and top evenly with cheese (optional). Bake for an additional 5 minutes. Turn the broiler to high and broil, until...
Zucchini Fritters

Zucchini Fritters

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Zucchini Fritters Inspired by: Kelly S Serves: 8-12 fritters MAKE IT HAPPEN: INGREDIENTS 2 cups shredded zucchini 2 cups shredded carrots ½ cup gluten free flour ½ tsp baking powder 2 large eggs lightly beaten 2 tbsp canola oil ¼ tsp salt ⅛ tsp pepper 2 cloves garlic minced Minced garlic (optional) ¼ graded Parmesan ( optional) For toppings - (optional) Greek yogurt, lemon juice, salt, pepper and chopped chives. DIRECTIONS Using a box grater, shred the zucchini and carrots. Using your hands (or dish towel), squeeze out as much liquid from the zucchini as possible. Transfer the zucchini and carrots to a large bowl. Add the gluten free flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper, (garlic & parmesan) to the bowl, stirring until the mixture is combined. Line a plate with paper towels. In a large skillet, add canola and heat over high-medium heat, drop about  3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook until lightly brown (about 2-3 min a side) and then flip and cook until both sides are evenly browned. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture. Serve the zucchini fritters topped with yogurt dip topping (optional) and sliced scallions. NOTES -Serve with sausage and eggs, or with a dinner entree such as roast chicken....
Disappearing Pulled Chicken Lettuce Wraps

Disappearing Pulled Chicken Lettuce Wraps

They’re re really that good. Fuel your craving for a Mexican feast with these guilt-free bad-boys!  Super easy, super clean, and awesome as left-overs. Makes the perfect, high protein, post-Rev workout muscle repair meal.   MAKE IT HAPPEN: Poach or grill 3 chicken breasts until cooked through. Let cool slightly, then put in a mixing bowl. Shred the chicken using two forks, pulling outward. Meanwhile… In a medium saucepan over medium heat, melt 1 tbsp of coconut oil. Add 1/2 diced red onion. 1 clove crushed garlic. Sautee till onion is soft and translucent. Add: 3 medium sized crushed tomatoes ( I pulled mine off the vine from the garden and zipped in the Vitamix) 1.5 tsp cumin 1 tsp chili minced chipotle pepper (optional) Let simmer uncovered for about 10 minutes…longer will dry the chicken out.   Serve on fresh lettuce leaves with shredded old cheddar, fresh guac, tomatoes, lime, and shredded cilantro!  Whatever floats your boat. Delish in corn tortillas or a sandwich too! Kids will love it.  Just TRY posting a photo…this sh*t disappears the moment it hits the plate. #eatclean  ...
The Magic Revkor Reset Salad

The Magic Revkor Reset Salad

Whether you had a little too much fun on your Free Pass Friday or you just feel like you need to press the trusty Revkor Reset, this salad is one of our favourite ways to clean things up and get back to feeling on top of our game. I like to keep a giant bowl of this goodness in my fridge at all times…it’s loaded with protein and the fresh bite of dill and lime makes it a surprisingly addictive, healthy go-to. Make it happen: Cook one cup of quinoa and cool thoroughly In a large bowl mix: Cooked quinoa 5 stalks of diced celery 1 large diced cucumber 1can of chickpeas, thoroughly rinsed and drained big handful of fresh dill, chopped 2-4 spring onions, finely chopped 2 tbsp avocado oil or unrefined sunflower oil 2 tbsp apple cider vinegar juice of three limes grated rind of one lime sea salt and pepper to taste...