Rachelle Wood, RHN is an honors graduate of CSNN Halifax 2002. After working a few years in the industry, Rachelle started her own company in 2005 that specializes in weight management. She has 2 office locations and has helped PEI lose over 75,000 pounds! She is the author of the See Results Holistic Weight Loss program and the Positively Charged Holistic Detoxification program. Rachelle teaches Business Mastery for CSNN Moncton, and is the CSNN Alumni Board Maritime Representative on the Board of Directors. Turkey and Brown Rice Chili serves 4
1 tbsp olive oil
1 pound lean ground turkey
1 large onion, chopped
2 large cans diced tomatoes, organic
1 can chili style beans, organic
1 c low sodium V8 juice
2 tsp chili powder
1 tsp cumin
2 c cooked brown rice, organic
Heat oil in skillet on medium heat. Cook about 5 minutes. Place everything but rice into slow cooker. Cover and cook on low heat for 8-10 hours. Stir in rice. Cover and cook on high for 15 more minutes or until rice is heated. Serve for a healthy lunch or supper with a whole grain roll. Enjoy this quick comforting meal for a stormy winter day. Recipe is compliments of Positive Change Nutrition, www.rachellewood.ca
