Turkey ChiliMakes 4 servings Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat **This recipe goes slightly over the serving size of Vegetables Ingredients: 1 ½ lb Ground Turkey 2 Tbsp Olive Oil 2 tsp Butter 1 Cup Yellow Onion, diced 1 Cup Celery, chopped 1 Cup Carrots, chopped 2 Cloves Garlic, minced Sea Salt and Pepper to taste 1 Tbsp Chili Powder 1 tsp Cumin 1 tsp Turmeric 1 tsp Dried Oregano 2 Tbsp Tomato Paste 1 tsp Brown Sugar 1 (28oz) Can Crushed Tomatoes 2 Cups Chicken Broth 1 Cup Kidney Beans, rinsed and drained 1 Cup Black Beans, rinsed and drained 2 Cups Kale, chopped an...

Take a simple salad to new heights with this delicious GOLO dressing! The fresh flavors of dill and red onion really pop!

You'll never go back to bottled dressing after you try this delicious GOLO-friendly recipe!

There is nothing like a fresh dressing for your delicious salads and this GOLO dressing recipe really hits the mark!

Thai Coconut Lime SoupMakes 4 Servings Each serving contains: 2 proteins, 0 carbs, 1 veg, 1 fat Ingredients: 1 1/2 lb chicken breast, cooked and shredded 1 Cup coconut milk 4 Cups chicken broth ¼ Cup Lime Juice 2 Cups carrots, shredded 1 Cup broccoli, shredded 1 Cup rutabaga, shredded Thai Seasoning 1 tsp curry powder 1/2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp sea salt 1 Lime, cut into wedges (optional) Sea salt and pepper to taste Directions: In a large pot combine Chicken Broth, Coconut Milk, Lime Juice, Thai Seasonings, Vegetables and Chi...

Savor the flavors of summer with this GOLO Summer Sweet Corn Soup. Made with sweet corn and fresh seasonal ingredients, this comforting yet light recipe delivers delicious flavor in every spoonful. Whether you're looking for a simple lunch, a satisfying starter, or a wholesome dinner option, this GOLO recipe is an easy way to enjoy the best of summer produce.

Squish Squash SoupMakes 4 Servings Each serving contains: 0 protein, 1/4 carb, 1 veg, 0 fat Ingredients: 4 Cups Butternut Squash, peeled and cubed 1 Apple, peeled, cored and cubed ½ Cup Yellow Onion, diced 1 Tbsp Coconut Oil 1 tsp Curry Powder 3 ½ Cup Vegetable Broth ½ Cup Almond Milk Sea Salt to taste Cinnamon to taste Directions: Preheat oven to 425 degrees. Cover a baking sheet with tin foil or parchment paper. Lay the cubed Butternut Squash on the baking sheet, season with Sea Salt and Cinnamon and roast for 30 minutes. While Butternut Squash is roasting, in a large skillet sauté ...