Pumpkin Turkey Chili

If you like flavorful food with a kick of spice, this is the perfect Autumn dish to make when you are home and the weather is cold and grey outside.

WHAT YOU WILL NEED:
2 Tablespoons Coconut Oil
2 lbs. ground turkey
1/2 cup onion, chopped (yellow or white)
3 cloves of garlic, minced
2 teaspoons cumin powder
30 ounces of Great Northern white beans (pre-cooked or canned, drained/rinsed)
15 ounces 100% pumpkin puree (canned)
4 ounces green chili (canned)
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground oregano
3 bay leaves (discard after chili is fully cooked)
sea salt, unrefined
pepper, to taste

LET'S BEGIN:

1.  In a large iron skillet, heat 1 Tbs. coconut oil on medium-high heat.  Add ground turkey and cook thoroughly, about 5 minutes.  Drain.  Place in crock pot.

2.  Add remaining (1Tbs.) coconut oil to skillet and saute onion & garlic until soft, about 1 minute.  Add cumin powder to onion & garlic and saute another minute.  Add to crock pot.

3.  Place the remaining ingredients into the crock pot:  white beans, pumpkin puree, green chili, chicken broth, chili powder, ground oregano, & bay leaves. Add salt & pepper.  Mix well.  Cover and cook on high for 3-4 hours, or on low for 6-8.  Before serving, remove the bay leaves.  Enjoy!

Egg-cellent!

I have never been a fan of bell peppers.  I really struggle with eating raw bell peppers.  But this recipe has changed my appetite for them, in a big way.

The flavor and texture make an excellent morning (or evening) dish!  This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying.  Egg-cellent!

WHAT YOU WILL NEED:

2 eggs (I use fresh organic eggs from our hens, delivered daily!)
1/2 green bell pepper, chopped
1/2 medium tomato, chopped
2 tsp. coconut oil
Kosher salt & pepper to taste.

LET'S BEGIN:

1.  Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.

2.  Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes.  In the meantime, whisk your eggs in a bowl.

3.  Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes.  Enjoy!

Fast Chicken Fajitas

This recipe is SO GOOD, and so easy to put together I will make this for lunch or dinner in a pinch.  Chicken fajitas or Fajita chicken (per my recipe) is zero fats, but it does not zero-out on the mouthwatering taste.

WHAT YOU WILL NEED:

1 LBS. chicken breast, skinless
1 bell pepper (any color - I prefer green)
1 medium onion (any type - I use sweet or yellow)
1 tsp. chili powder
1 tsp. cumin powder
1 tsp. kosher salt
1/4 - 1/2 tsp. black pepper
2 cloves garlic
4 Tbs. lime juice, (freshly squeezed)
1 Tbs. coconut oil

LET'S BEGIN:

1.  Cut the chicken breast into thin strips, slice the bell pepper & onion, chop the garlic and mix well in a bowl with the spices and lime juice.

2.  Heat the coconut oil on medium in a large skillet (iron skillets are best!)  Pour the entire contents of the bowl into the skillet.

3.  Stir fry until the chicken is cooked through and the vegetables are tender.  About 10 minutes.

REMEMBER:  If you can, always use fresh ingredients.

It will serve 4, so double if you want to share with the family!  You can serve the dish just like that, serve over romaine lettuce leaves or on top of organic corn tortillas...the taste remains unbelievably delicious!

Stay healthy!

Pineapple and Banana Cream Fruit Topping

If you love pineapple and bananas & cream...you will love this delicious topping for your next fruit salad.  It will take your simple salad to a whole new level.

WHAT YOU WILL NEED:

1 1/4 cup milk
1/2 cup sour cream
8 ounces crushed pineapple
3.4 ounce package banana cream instant pudding

LET'S BEGIN:

Whisk the milk, sour cream and crushed pineapple together.  Slowly mix in the instant pudding package until well combined.

You can spread over the top of the trifle and top with sliced bananas & strawberries to decorate or leave on the side for your guests to lavish on their individual servings...provide a ladle.

You can make this ahead of time and refrigerate overnight, or whip up minutes before you are ready to serve.  It is a quick and easy solution to fancy-up your fruit!

Berries & Honey Smoothie

With Spring less than a week away, I have been feeling the desire to drink smoothies.  The weather is much warmer, and a cold, fresh smoothie can really make the perfect morning meal.  Especially when strawberries, blueberries & raspberries are in the mix.  These are also perfect after an early morning workout...which I am still trying to incorporated in my routine (consistently).

WHAT YOU WILL NEED:

1 1/2 cup unsweetened almond milk
1/2 cup fat-free Greek yogurt
1 tablespoon raw honey
2 - 4 Low Carb Protein Mix (preferably vanilla)
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries

4-5 ice cubes

LET'S BEGIN:

Fill your blender with the first four ingredients (almond milk, Greek yogurt, honey, protein mix) and blend on high for about 30 seconds.  Begin adding your frozen fruit through the center removable measuring cup (in the middle of the lid, aka funnel).

Add ice cubes one at a time until desired thickness...I like it creamy like a milkshake.

Now pour and enjoy!  This is by far my favorite smoothie.

Makes 2 - 3 servings
Nutrition Facts:  420 Calories, 7 grams fat, 60 grams carbohydrates, 13 grams fiber, 40 grams sugar, 33 grams protein (depending on the type/brand or amount of protein mix you use)

Reboot Kick Off - Unbeatable.

I decided to try the 3-Day Reboot, drinking only fruits and vegetables in order to begin my New Year's resolution of increasing healthy habits and healthy eating.

Using the Reboot with Joe's Juice Diet, I followed the Reboot Daily Guide.  I normally have a hot cup of lemon water (hot water with a fresh lemon wedge) first thing in the morning.  This is a habit that I will continue, for now.

For (Day 1) Breakfast, I chose the Un-Beet-Able Juice using beets, carrots, apples, kale leaves and fresh root ginger.  Not bad.  Good actually.  Both fresh and filling.

You will need a juicer.  Prep all the veggies and fruits by rinsing, drying and peeling certain items (root ginger).  I did not peel the carrots, apples or beets.  I did cut off the ends of the carrots & beets and core the apple.  Cutting the last two items into pieces, so they fit in the juicer opening.

WHAT YOU WILL NEED:
(For 2 Servings)
2 beets
6 carrots
2 apples
15 kale leaves
2 inch pieces of fresh root ginger

LET'S BEGIN:
Make sure the safely latch is in place on the juicer.  Start the juicer.  Place prepared vegetables & fruits in the juicer, alternating each until all pieces have been juiced.  Keep an eye that the discard compartment does not get too full.  Turn off the juicer when emptying the discard compartment.  Also, keep an eye that the juice compartment does not get too full...

Cheers!  To a healthier Life!!!

(For a Single Serving)  Use:
1 beet
3 carrots
1 apple
7-8 kale leaves
1 inch piece of fresh root ginger

Coconut Flour Lemon Pound Cake

I found this amazing recipe on Pinterest.  It is both a Gluten Fee, and Sugar Free cake, but it really tastes amazing!  My husband and my children loved it.  I think I will add a little lemon glaze drizzle on the top - because I like lemon, and I like sweet.  And lemon pound cake and glaze just seem to go hand in hand.

WHAT YOU WILL NEED:

6 (yes, six!) eggs
1/2 cup avocado oil or 1/2 cup melted coconut oil
1/4 cup raw honey
1/4 tsp. salt
3/4 cup coconut flour
1/4 - 1/2 cup water
1 Tbs. lemon zest (don't skimp)
3 tsp. vanilla
1 pinch nutmeg

LET'S BEGIN:

Preheat your oven to 350 degrees.

In a large bowl, beat the eggs.

Add all remaining ingredients and mix together - start with 1/4 cup of water, slowly adding as the batter takes shape.  I used the entire 1/2 cup and came to the consistency of (canned) pumpkin puree.

Line an 8-inch loaf pan (I only had a 9-inch available) and smooth the top with a spatula.

Bake for 45 minutes or until toothpick comes out clean.

Cool for at least 20 minutes.  Add lemon glaze to each slice, rather than on top of the entire cake.

This pairs well with jam, honey or fresh fruit.  You can also add 1/2 cup chopped pecans to the recipe before baking, of course.