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Staff’s Favorite Healthy Recipes

We are all in this together! As we start the 2nd week of the Challenge, we would like to share some of our favorite recipes with you from last week.

Dr. Lisa is participating in the 21-day purification and her on the go favorite this week was a Spinach salad packed with veggies, sprouts, sweet peppers, raspberries and Faribault’s very own Cry Baby Craig hot sauce mixed with olive oil as a dressing. See below for full recipe.

Very Veggie Spinach Avocado Salad




Bean sprouts



Sweet Peppers



2 Tbsp. Extra Virgin Olive Oil

4-5 Drops of Cry Baby Craig Hot Sauce


Nicole is also participating the 21-day purification challenge meat is not on the menu the first 10 days. She is freezing in these below zero temps and wanting something warm, so she opted for a vegetable soup full of veggies, kale and chickpeas.

Loaded Vegetable Soup


2 Tblsp EVOO

1 medium yellow onion

sea salt and black pepper

1 small, sweet potato

1 14.5oz can fire roasted tomatoes

4 garlic cloves minced

2 teaspoons of dry Italian seasoning

1/4 tsp red pepper flakes

4 cups vegetable broth

2 bay leaves

1 cup cherry tomatoes halved

1 cup chopped fresh green beans

1 zucchini diced

1 bag frozen peas and carrots mix

1 15oz can of chickpeas drained and rinsed

2tblsp white wine vinegar

1 1/2 cup chopped kale


Heat oil and sauté onions for 5 min. Add sweet potatoes and cook for an additional 5 minutes. Then add tomatoes, garlic, Italian seasoning and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes. Add remaining ingredients, cover and let cook 15-20 minutes or until green beans are tender.


Ruth chose to participate in the 28-Day challenge, which allows meat protein from the start. Therefore, she also opted for a nice warm, hearty soup this week and made turkey chili with squash.

Turkey Chili with Squash


1 tablespoon olive oil or coconut oil

1 1/2 pounds ground turkey

1 medium onion chopped

3 cloves garlic minced

1 medium red bell pepper, seeded and chopped

1- squash baked and mashed into puree or you can use 16oz can of pumpkin

1-28oz can diced tomatoes

3tbsp. apple cider vinegar

1 tbsp. tomato paste

1 tsp. ground cumin

1tsp. cayenne pepper

1tsp. paprika

1/2tsp. ground cinnamon


Heat oil in a large skillet over medium-high heat. Add turkey and cook thoroughly. Transfer to a large soup pan and add remaining ingredients. Stir and bring to a boil. Lower heat and allow to simmer for about an hour. Serve Hot.


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