Healthier Turkey Chili
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes or crushed tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream
- 1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- 2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
- 3. Makes 6 servings, about 1 1/2 cups each.
Maple Pumpkin Fall Harvest Trail Mix
1/4 cup pure maple syrup
1 1/2 tsp pumpkin pie spice
1/8 tsp sea salt
2/3 cup pecan halves
1/3 cup pepitas or roasted pumpkin seeds
1/3 cup sunflower seeds
1/3 cup sliced almonds
1/3 cup dried cherries
1/3 cup dried apricots
1/4 cup golden raisins
1/3 cup cinnamon chips optional
- 1. Line a baking sheet with parchment paper. Set aside.
- 2. Add maple syrup to a large sauce pan and heat over medium-high heat until just beginning to boil.
- 3. Stir in pumpkin pie spice, salt, and nuts and cook, stirring frequently, until the nuts have caramelized and the syrup has reduced. About 3-5 minutes.
- 4. Spread mixture in an even layer on the prepared baking sheet and let cool completely. The candied nuts will harden as they cool.
- 5. Once hardened, and the cherries, apricots, raisins and cinnamon chips to the pan, and stir until ingredients are evenly distributed, breaking the candied nuts into clusters as needed.
- 6. Store in an air-tight container.
- 7. Enjoy!
Fluffy Pumpkin Pancakes
1 Cup Flour (wholewheat/oat are good healthy alternatives).
2 Tbsp Sugar/sweetener
1 tsp Baking Powder
1tsp Baking Soda
1 1/2 tsp Vinegar
1 Egg (or flax egg)
1 Cup Milk/Almond Milk
1 Tbsp Coconut Oil
1 Cup Pumpkin Puree
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Ground Cloves
1/2 tsp All Spice
- 1. Make the Pumpkin Pureeif using homemade puree.
- 2. Then combine the pumpkin puree with all the other wet ingredients in one bowl.
- 3. Combine all the dry ingredients in a separate bowl.
- 4. Mix all the wet and dry ingredients together until well combined.
- 5. Fry in a pan with a little extra coconut oil or butter on low (be patient).
- 6. Top with a little butter and syrup/maple syrup or with salted caramel.
Gluten-Free Pumpkin Bars
Pumpkin Date Filling
1 cup packed medjool dates, pitted
1 cup pumpkin puree
1/4 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
zest of 1 large orange, about 2 teaspoons
2 1/2 cups rolled oats
1 cup almond meal
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup coconut oil
- 1. Preheat the oven to 375. Spray an 8×8 baking panand set aside.
- 2. Soak the pitted dates for 30 minutes. Drain and place in a food processoralong with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. Set aside.
- 3. For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt. Stir together. In a smaller bowl whisk combine coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine.
- 4. Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. top with the pumpkin filling, smoothing even with a spatula. Finish by sprinkling the remaining oat crumble evenly over the top. Press down lightly.
- 5. Bake for 30-35 minutes until crumb is golden brown. Remove from oven and let cool completely before slicing into 16 even pieces.
Recipes courtesy of: