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Back to peak

Nutrition during peak

Turkey enchilada bowl

This recipe was designed to boost iron levels in people suffering from anaemia, but is't also totally delicion and really easy to prepare.

Orecchiette with peas and spinach
30 mins
240 cals


  • ½ tsp. ground cumin
  • 1 clove organic garlic, minced
  • 1 ½ c. Organic Pinto Beans
  • ¼ c. Free Range Chicken stock
  • ½ tsp. Celtic sea salt
  • 12 oz. pastured turkey, ground
  • ¼ c. chopped organic red onion
  • 4 small olives, sliced
  • ¼ Tbsp. chili powder
  • 1 oz. can Diced Tomatoes with Green Chili
  • 2 oz. organic cheese, shredded
  • ⅓ c. organic light sour cream
  • 6 c. shredded organic romaine lettuce


  1. Preheat the oven to 375 degrees F.
  2. To make the enchilada sauce. Heat oil in a large saucepan over medium heat. Add red onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth, cumin, canned tomatoes, half the salt and and chili powder. Reduce heat and simmer.
  3. Meanwhile, heat a large, safe nonstick skillet over medium high heat and spray with cooking spray. Add the turkey and season with remaining salt. Cook, stirring, until lightly browned and no pink remains.
  4. Drain and rinse the beans and stir into cooked ground turkey.
  5. Transfer sauce to a blender (in batches if necessary). Puree.
  6. Divide lettuce among bowls. Spoon turkey mixture over lettuce, top with enchilada sauce, cheese and olives, sour cream and scallions.
  7. Serve.

Good to know

Gede, Frame Master Trainer

Pasta will give you the carbohydrate fix you need in this phase. use whole grain pasta for higher nutritional content and longer lasting energy (the seeds of the grain are still intact, so the pasta is digested at a slower pace and releases energy more gradually).

Rachel, Leon Nutrition expert
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