NutriHealth MA

05/03/2026

Sunday Reset:

“Nourishing yourself in a way that helps you blossom in the direction you want to go is attainable, and you are worth the effort.”

What are some choices today that are moving your forward to where you want to be?

05/03/2026

Southwest Turkey Meatballs

2 lbs ground turkey, (or chicken)
3 jalapeños, diced
3 cloves garlic, minced
1 cup green onion, chopped
2 tsp cumin
1/2 tsp Himalayan sea salt
1/2 tsp pepper
14 oz can diced tomatoes

1. Preheat your oven to 400 degrees Fahrenheit, and line a baking sheet (one large or two small) with parchment paper.

2. Prepare the jalapeños, garlic and green onion as noted above. Place in a large mixing bowl with ground turkey, cumin, salt and pepper. Use your hands to thoroughly combine all of the ingredients.

3. Use an ice cream scoop to make golfball sized meatballs on your parchment lined baking sheet(s). It should make about 24-25 meatballs. Place in the oven to bake for 20 minutes, or until the turkey is cooked all the way through.

4. In the last five minutes of baking, place your can of diced tomatoes in a large skillet over medium-low heat. Let it heat up. Once meatballs are done cooking, remove from oven and use tongs to place them in the tomatoes on the stove. Toss to coat and serve. Enjoy - for breakfast, lunch, dinner or snacks!

*Reference your nutrition guide for serving sizes*

05/02/2026

05/01/2026

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05/01/2026

Chipotle Turkey Burgers with Guacamole

For the toppings:
1 tomato, sliced into thin rounds
1 head bibb or romaine lettuce, (or other broad leaf green)

For the burgers:
2 lbs ground turkey
1 tsp chipotle powder, (more or less to taste)
1 tsp garlic powder

For the guacamole:
2 avocados, diced into chunks
1/8 red onion, finely diced
1/4 tsp garlic powder
Himalayan sea salt and pepper, to taste

1. Prep the toppings, and set aside.

2. Place burger ingredients in a large mixing bowl and use your hands to combine all the ingredients. Form into evenly sized patties and place on a plate. It should make ~6 patties.

3. Cook patties over medium heat for about 6-7 minutes each side, or until turkey is cooked all the way through.

4. While the burgers are cooking, make guacamole. Place avocado chunks in a bowl and add onion, garlic powder and a pinch of salt and pepper. Mix together well, slightly smashing the avocado. Set aside.

5. Once burgers are done. Remove from heat and serve. Use lettuce for buns and top burger with guacamole, tomato and use the lettuce as buns. Enjoy!

*Reference your nutrition guide for serving sizes*

04/30/2026

🌸 Pure Vitality April Specials Are Here

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04/30/2026

Grilled Steak Salad with Creamy Herb Dressing

For the steak:
2 lbs skirt steak, (or flank steak)
1 tsp Himalayan sea salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder

For the sauce:
1/2 cup parsley, packed
1/4 cup cilantro, packed
2 green onions, roots removed and roughly chopped
1 avocado, pit removed and peeled
2 cloves garlic
1/4 tsp Himalayan sea salt
1/4 tsp pepper
1/4 cup olive oil
1 tbsp apple cider vinegar
1 tbsp water, (add more to reach desired consistency)

For the salad:
8 cups mixed leafy greens
1 red onion, skin removed and cut into rounds
3 tomatoes, cut into fourths
4 green onions, roots removed
4 pieces baby bok choy
2 avocados, skins removed and sliced

1. Set your steak on a large plate or platter. Combine the steak seasonings together in a small bowl. Pour the seasonings all over the steak on both sides, massaging it in with your hands. Set aside.

2. To prepare the sauce, add all of the sauce ingredients to a food processor and process to a smooth consistency. Taste and season with any additional salt and pepper as desired. If the sauce it too thick, add water, 1 tbsp at a time, and process until it reaches your desired consistency. Refrigerate while you prepare the rest of the meal.

3. Get your grill going and chop the onion and tomatoes as noted.

4. Once the grill is good and hot, add the steak, onions (green and red) tomatoes and bok choy to the grill. Grill for 3-4 minutes and flip everything. Grill for another 3-4 minutes, or until the steak and veggies are done to your liking. Watch the veggies carefully and flip frequently to prevent burning. The tomatoes will cook and get mushy quickly so just give them a quick sear on each side.

5. Remove and allow the steak to rest while you assemble the salad. Start with a bed of leafy greens and add on the onions, tomatoes and bok choy. Slice avocados and add them to the salad.

6. Slice the steak into strips against the grain. Add the steak on top of the salad and then drizzle the sauce over everything. Serve and enjoy.

*Reference your nutrition guide for serving sizes*

04/29/2026

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04/29/2026

The Ultimate 'Deskercise' Routine: Stretches for the Office

Neck and shoulder pain are common in sedentary jobs. Get loosened up and work out the kinks with these 12 exercises you can do at your desk.

04/29/2026

Chili

1 onion, diced
1 bell pepper, diced
6 cloves garlic, diced
1 lb ground beef
1 lb stew meat (cubed)
1 tbsp chili powder
2 tsp smoked paprika
1 tsp chipotle powder
1 tsp Himalayan sea salt
1 tsp ground pepper
2 cups beef broth

Optional toppings:
Diced onions
Diced tomatoes
Avocado

For the Instant Pot:
1. Prep onion, bell pepper and garlic as noted. Place ground beef and stew meat in the instant pot and break the ground beef up into small pieces with a spoon.

2. Season the meat with the chili powder, smoked paprika, chipotle powder, salt and pepper. Stir the beef to mix in the seasonings.

3. Pour in the beef broth and add in the onion, bell pepper and garlic. Place the lid on the instant pot and close the pressure valve. Press the “soup” button.

4. Allow the cooking cycle to complete and then quick release the pressure.

5. Open the lid when safe to do so. You may need to break up the beef into smaller pieces at this point if needed. Taste soup and season with additional salt and pepper as desired. Spoon into bowls, top with desired toppings and enjoy.

For the slow cooker:
1. Follow steps 1-3 above, placing the ingredients in and mixing in your slow cooker.

2. Secure the lid on the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours.

3. You may need to break up the beef into smaller pieces at this point if needed. Taste soup and season with additional salt and pepper as desired. Spoon into bowls, top with desired toppings and enjoy.

*Reference your nutrition guide for serving sizes*

04/28/2026

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