Heuser Health

 

Fall Is Here! Try These Healthier Fall Recipes!

Healthier Turkey Chili

Ingredients:

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

 

Instructions:

  1. 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. 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. 3. Makes 6 servings, about 1 1/2 cups each.

 

Maple Pumpkin Fall Harvest Trail Mix

Ingredients

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

Instructions

  1. 1. Line a baking sheet with parchment paper. Set aside.
  2. 2. Add maple syrup to a large sauce pan and heat over medium-high heat until just beginning to boil.
  3. 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. 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. 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. 6. Store in an air-tight container.
  7. 7. Enjoy!

Fluffy Pumpkin Pancakes

Ingredients

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

 

Instructions

  1. 1. Make the Pumpkin Pureeif using homemade puree.
  2. 2. Then combine the pumpkin puree with all the other wet ingredients in one bowl.
  3. 3. Combine all the dry ingredients in a separate bowl.
  4. 4. Mix all the wet and dry ingredients together until well combined.
  5. 5. Fry in a pan with a little extra coconut oil or butter on low (be patient).
  6. 6. Top with a little butter and syrup/maple syrup or with salted caramel.

Gluten-Free Pumpkin Bars

Ingredients

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

Oat Crumble

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

 

Instructions

  1. 1. Preheat the oven to 375. Spray an 8×8 baking panand set aside.
  2. 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. 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. 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. 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:

    The Best Healthy Turkey Chili

    Maple Pumpkin Fall Harvest Trail Mix

    Fluffy Pumpkin Pancakes


    https://www.mydarlingvegan.com/gluten-free-pumpkin-date-bars/

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