Mostly organic turkey, wild rice and bean casserole

Initial ingredients

The Blue Zones diet has a heavy focus on beans and making foods that are simple without a lot of extra ingredients.  I have been playing around with this recipe for a while. The current version has a pleasant cooking aroma and excellent flavor. It is also loaded with fiber.

Ingredients:

1. Organic lentils dried (78.6 cc by volume or a little over 2.5 ounces)
2. Organic split peas (78.6 cc by volume or a little over 2.5 ounces)
3. Organic black beans (78.6 cc by volume or a little over 2.5 ounces)
4. Organic peregion beans (78.6 cc by volume or a little over 2.5 ounces)
5. Minnesota Wild rice (78.6 cc by volume or a little over 2.5 ounces)
6. One red pepper sliced
7. One organic purple onion sliced
8. One turkey leg
9. One organic turkey breast boneless
10. One can organic Health Valley vegetable soup (80 mg sodium per can)
11. One can no-salt green beans
12. Add enough water to cover
13. Heat covered in glass container at 365 until meat falls off of turkey leg ( 2 - 3 hours) May need to rotate meat 3/4ths the way through. 

Before cooking

Yams and casserole in the oven

Simultaneously cook yams with skin sliced in pan with parchment paper on bottom. Place yams in oven as it warms to temperature. Rotate yams when caramelized odor is noticed during cooking.

After cooking, immediately freeze portions of casserole in lunch sized microwaveable containers.

Serving suggestions:

Casserole:

Reheat lunch casserole container in microwave and cover with about 1/3rd cup of chopped walnuts. After heating, top with favorite berries - Black raspberries, blueberries or red raspberries. 

Yams:

Reheat refrigerated yams in the microwave.

Suggested serving options:

1. Eat with or without peel - Add cottage cheese and walnuts or pecans

2. Remove peel and add extra virgin olive oil - mix well. Add walnuts and choice of berries. 

Yams, olive oil, blueberries and walnuts