Practical Patanjali
October 1, 2017
Practical Patanjali: Ahbyasa & Vairagya
November 2, 2017
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Recipe of the Month

1-Pan Burrito Skillet
Makes 6 servings

2 tsp avocado, or olive oil
1 yellow onion, diced small
1 pound ground turkey, or grass fed beef
1/2 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cumin
1/2 tsp sea salt
1 (15-ounce) can reduced-sodium pinto, OR kidney beans, drained and rinsed
1.5 cups prepared, low-sugar chunky salsa
1/2 cup water
3 Ezekiel, or sprouted grain tortillas, cut into strips
2 Tbsps colby jack, all-natural shredded cheese
diced avocado
diced tomato
Greek yogurt
green onions

1.  Heat oil in a large skillet over medium-high and add onion, cooking for 2-3 minutes.
2.  Add the turkey, cook until nicely brown.
3.  Add the seasonings, stirring to combine with the meat.
4.  Reduce the heat to medium-low, add the beans, salsa, and water, stirring together and cooking at a low simmer for 4 minutes.
5.  Gently stir in the tortilla strips, and cook about 2 minutes.
6.  Remove from the heat and add the cheese over the top.
7.  Garnish with avocado, tomato, and green onions

recipe source