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Turkey and Eggplant Bolognese

Ready in just 20 minutes this is a go to weeknight meal. By swapping making a homemade tomato sauce for a good quality jar sauce and adding a lot of different vegetables you can make a really delicious homemade meal. 

Yields 4 servings 


1 lb 84% lean ground turkey 

1 small yellow onion - small dice

2 small carrots- peeled and small dice 

2/3 -3/4 cup eggplant - small dice 

1-2 large garlic cloves - minced 

1/2 cup red bell pepper - small dice 

2 cups 365 Whole Foods Marinara Sauce 

1/4 cup white wine 

3 tablespoons olive oil 

4-6 fresh basil leaves - chiffonade

Salt + Pepper 

Serve with DeLallo organic whole wheat Linguine 

Garnish with more basil, Parmesan and mozzarella cheese


Heat olive oil in a large pan over medium heat. Add the onions and a pinch or two of salt to allow the onions to sweat. 

Add remaining vegetables, season with salt and pepper. Allow this to cook until fragrant, about 5-6 minutes. 

Deglaze the pan with the white wine, let this cook down for 2-3 minutes. 

Season well the ground turkey with salt and pepper. Then add the ground turkey to the pan. 

Mix well and let this begin to brown. When the turkey is cooked half way, add the tomato sauce. Remember you don't want the dish to be very saucy, it is about the ground turkey.

Turn the heat to low and cover the pan and let this cook for 15-18 minutes. 

Once the turkey is completely cooked, leave the top off and cook for another 2- 3 minutes to help reduce the liquid. 

To finish the dish add the basil and stir. 

Serve with whole wheat linguine garnish with Parmesan and mozzarella cheese. 


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