I just lost 7.2 pounds in a week without starving or eating boring food, my Italian Turkey Survival recipe (plus a few other factors which I will explain in the next blog) was as the heart of this success. Many people who train with me and follow me are already familiar with Turkey Survival as it is a go to food for me. This is basically the same thing with Italian seasoning (dried) and fresh herbs generally used in Italian recipes. The big difference, other than the herbs, is adding tomato paste and how long you cook it. The longer you cook it, the more it gets a traditional, thick  Italian sauce texture. 


Also (file this under: I LOVE TECHNOLOGY!!!) I now know the nutritional value of a serving because there is an app that calculates it in an instant. For me a serving size is 2 cups and it contains :

Calories           263

Fat (g)             12.5

Carbs (g)        15.5

Protein (g)     21.2


Keep in mind that this recipe is a template, you can add different vegetables that sound good to you, leave out any that you don’t like, switch the protein to a vegetarian option, etc. I make a HUGE pot and freeze some so that I don’t have to cook often but always have fresh food. So here you go without further ado… ITALIAN TURKEY SURVIVAL! You’re welcome ;)


13 bell peppers (combo of red, orange, yellow, and green)

1 large yellow onion

1 bunch celery

18 oz pre sliced brown mushrooms

4 bulbs of garlic

6 large zucchini

2 bulbs fennel

12 medium hot house tomatoes

3 lb 99% fat-free ground turkey

1 lb 93% fat free grass fed ground beef

6 oz can of tomato paste

1 package of fresh basil

1 package of fresh tyme

1 package of fresh rosemary

1 package of fresh sage

5 bay leaves

2 tablespoons dried Italian herbs

1 tablespoon black pepper

1 tablespoon dries chili flakes

1 tablespoon garlic powder


  1. brown the meat
  2. chop up all the veggies how you like (I like them all very small)
  3. start cooking all veggies in a big pot. Onion and garlic first for 2 minutes to flavor the pot, then all other veggies and dried spices. Stir it and keep an eye on it for about 15 minutes or so till they seem to be getting softer.
  4. Add tomato paste, fresh herbs and let it go for anywhere between 30 minutes and a few hours. The longer it cooks, the thicker it gets.