This turkey chili is one of those recipes that you can make over and over again during the fall and winter months. It’s hearty, warming and quite delicious! I play around with different ingredients and spices but this is the basic recipe. The key is to add lots of warming spices to the mix and make it as spicy as you want. I don’t eat beef or lamb so often use ground turkey as a substitute in recipes and I like its lighter flavor. If you are on a low-carb diet, this will be a full meal for you or you can add quinoa or brown rice as a side. To make it into a vegetarian or vegan recipe, simply omit the the turkey and replace with extra portabella mushrooms or cubes of butternut squash. It’s also a great recipe for a slow cooker. I prefer to brown the turkey first, then mix with the rest of the ingredients in the slow cooker and leave on low heat for 8 hours. This recipe serves about 4-6 people and it keep really well in the fridge to be heated up as a quick dinner during the week.
1 pack organic ground turkey
1 medium onion, minced
2 cloves garlic, mashed
1 small pack cremini or white mushrooms
1/2 bunch kale, cut into thin ribbons
1 red pepper, diced
1 large can whole plum tomatoes
1 small can navy or pinto beans
1/2 can organic pumpkin puree
2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chili powder
1 teaspoon cayenne powder (to taste/optional)
- Heat a large skillet or large saucepan. Add 1 tablespoon of olive oil. Add the ground turkey and stir occasionally. Cook until brown.
- Add the onion, pepper, mushrooms and spices. Stir under softened.
- Add the canned tomatoes, pumpkin, kale and garlic.
- Cover and simmer for 30-40 minutes on low heat until everything is cooked through and the flavors have developed. Add more spices (chili powder or cayenne) to taste.
- Serve alone in a bowl or with a side of quinoa or brown rice.
It’s that time of the year and pumpkins are everywhere. I have really grown to love pumpkins since I’ve been living in the USA and now proudly make pumpkin soups, smoothies and my famous pumpkin cheesecake for Thanksgiving every year.
For a healthy snack, these pumpkin protein powerballs are a big hit in my house. They have been with me everywhere recently from the playground to coffee dates with my friends. They aren’t too sweet and have just the right amount of pumpkin flavor in them. Plus they have added protein making them a great snack after a run or workout when you need an energy boost. These powerballs are dairy free and gluten free and are perfect if you are trying to eat clean or detox. My kids love them for an after school snack when they get a bit grumpy and “hangry.”
The ingredients are simple: pumpkin puree, protein powder, chia seeds, oats and spices. They are simple to make and you can have a batch stored in your fridge all week for impromptu nibbling.
Tip: you can even make these into a tasty breakfast too by mashing everything into a small container. Try half for a delicious filling breakfast which is a super start to your day!
1 cup organic pumpkin puree
1 cup organic rolled oats
4 scoops chocolate or vanilla protein powder (I love Shaklee’s protein powder)
1 tablespoon cinnamon
1 tablespoon water
1 tablespoon chia seeds
- Mix everything together in a large bowl.
- Form into small balls and place onto a plate.
- Chill in the fridge for at least an hour.
It’s a rainy day here so I’m sheltering from the rain on my front porch drinking this smoothie. Doesn’t the color look so beautiful and bright against the gray?
I love pumpkin at this time of the year and like to stock up my cupboards with handy cans of (organic) pureed pumpkin to pop into soups and smoothies. This is a really simple smoothie to make and is sweetened by adding half a banana. I added some sweet potato too since that’s what we had for dinner last night and it was already roasted and sitting in my fridge. You can play around with the ingredients to make it have more of a pumpkin or sweet potato flavor. This would make a delicious breakfast or lunch.
In the Northeast right now, we’re experiencing some crisper mornings, shorter days, orange leaves on trees…fall is right around the corner. It’s my favorite season of the year. The temperatures are so much more comfortable for me (I’m an English Rose suffering in the NYC summer heat!) and I love to get out on my bike, take a run in the local park or go hiking in the local mountains. I love the colors, the food, the chance to drink more tea, make soup and cosy up with a good book.
At this point in the year, I think it’s important to take a little step back and reflect on our health.
As they say, September is the new January and with kids back at school and a renewed energy in our workplaces it’s time to set some new health and wellness goals for the fall.
Warming Pumpkin Oatmeal
The temperatures are dropping here in New York and I’m still in pumpkin mode so today I added pumpkin to my oatmeal and it was delicious. Paired with some spices, this makes a delicious, hearty and warming breakfast for these chilly mornings.
1 cup organic oats
2 cups filtered water
1/2-1 teaspoon pumpkin pie spice or 1/2 teaspoon each cinnamon and nutmeg
2 tablespoons organic pumpkin puree
Pistachios or roasted pumpkin seeds for the topping
Maple syrup for sweetener, to taste
Place oats and water in a small saucepan and bring slowly to boil, stirring frequently. Add spices and pumpkin puree. Stir in until everything is warm and oats are soft. Serve warm in a bowl and top with a swirl of maple syrup (if needed) and pistachios or roasted pumpkin seeds.
Fall Pumpkin Smoothie
Fall is here, the leaves are changing color, the air is crisp and it’s a great excuse to eat as much pumpkin as you can! Pumpkin is loaded with fiber, iron, beta-carotene and key vitamins and minerals. Here is a quick and easy recipe for a fall smoothie. Enjoy it at breakfast or as an afternoon treat. It tastes like pumpkin pie in a glass, except it’s a much healthier version.
1/2 cup pumpkin puree
1/2 frozen banana
1 pinch cinnamon (to taste)
2 scoops vanilla chai protein powder (my favorite is Shaklee 180)
8 ounces almond milk
Blend everything in a blender and enjoy!