Turkey Chili

Servings: Makes approx. 4 quarts

Ok, so I know it's summer... But "chili" deserves to be celebrated all year round. At least it does in my books! It's so satisfying & this version is healthy too! It's packed with protein. It's full of vegetables. And it tastes amazing.

Ingredients:

1 lb lean ground turkey

1 large onion, chopped

1 garlic clove, minced

1 1/2 cups frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (28-oz.) can crushed tomatoes

1 (8-oz.) can tomato sauce

1 (15-oz.) can beans, rinsed & drained (black & kidney are my favorite)

1/2-1 1/2 tsp chili powder (mild-spicy)

1/2 tbsp garlic powder

1/2 tbsp ground cumin

1 tsp salt

1 tsp pepper

Directions:

1.   Cook turkey, onion & garlic cloves in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain.
2.   Spoon mixture into a slow cooker.
3.   Stir in rest of ingredients until well blended.
4.   Cook at HIGH 4-5 hours or at LOW 6-8 hours.
5.  Serve! *optional: add cheese on top if you are not allergic*

ENJOY!

*Recipe inspired from http://www.myrecipes.com/recipe/slow-cooker-turkey-chili-10000001176221/*

Natural Energy Bars

Servings: Makes 12-15 bars

Ok so I will warn you...these are addicting. But they are healthy & very satisfying! If you are allergic to nuts, this one may be an issue, but you could substitute rice crispies &/or oats instead of the nuts.

Ingredients:

1 cup nuts (almonds, pecans, walnuts, etc.)
1/4 cup flax seeds (or chia or pumpkin seeds)
1/4 cup dates (or prunes or raisins)
1/4 cup unsweetened shredded coconut
1/4 cup peanut or almond butter
pinch of salt
1/4 cup melted coconut oil
1 tbsp honey
1-2 tsp vanilla extract
1/3-1/2 cup dark chocolate chips

Directions:

1.  Put first 5 ingredients in food processor. Pulse until desired consistency.
2.  Put all other ingredients (except chocolate chips) in food processor. Blend until mixture thickens.
3.  Spread mixture thinly onto cookie sheet.
4.  Refrigerate (1 hour) or put in freezer (20 mins) until it solidifies.
5.  Melt chocolate chips. Smooth thinly over mixture. Refrigerate (30 mins) or freeze (10 mins) until chocolate hardens.


ENJOY!


*Recipe inspiration from http://www.deeprootsathome.com/?p=24153.*

Homemade Allergen-Free Pesto

Servings: Makes approx. 1 cup

Pesto without cheese? It can be done & you won't even know the cheese is missing! Tastes great on chicken, white fish, pasta & as a spread for bread. I used fresh herbs from home & it tasted delicious!

Ingredients:

2 cups, washed, loosely packed stemmed fresh herbs (basil, cilantro, parsley, mint, etc.)

1/2 cup pecans/walnuts/pine nuts

1-2 garlic cloves

1/4 to 1/2 cup olive oil

Sea salt (to taste)

Directions:

1.   Put all ingredients into food processor or Magic Bullet.
2.   Process until smooth.
3.   Heat when ready to serve (chill in fridge to bring out flavor).

ENJOY!

*Recipe from http://glutenfreegoddess.blogspot.ca/2008/02/winter-pesto.html*



Oven-Baked Turkey Meatballs

Servings: Makes 24-30

Meatballs often have eggs & breadcrumbs & dairy in them. But they don't have to! Enjoy these healthy, tasty meatballs with pasta, on a salad, in soup, in a sandwich, as an appy...the opportunities are endless! Use fresh herbs if possible!

Ingredients:

1 lb ground turkey

1/2 medium onion, finely diced

1/4 c fresh parsley, finely chopped (or dried)

1 T fresh basil (or dried)

1 T fresh chives

1-2 cloves of minced garlic (or sprinkle in garlic powder)

salt and pepper (to taste)

*optional: add a marinade if you like...I sometimes add a small amount of Honey Hoisin Marinade

 

Directions:

1.   Preheat oven to 375 F.
2.   In a large bowl, mix turkey, onions, herbs, garlic, salt, and pepper until mixed well.
3.   With your hands, roll turkey mixture into balls no larger than 1 inch diameter. Place balls on a tinfoil-lined tray.
4.   Place tray in oven and bake for 30-35 minutes, or until centers are no longer pink and meatballs are golden brown.

ENJOY!

*Recipe inspired from http://christensenka.squarespace.com/imported-20100106014405/2009/2/9/herbed-turkey-meatballs-gluten-free-egg-free.html.*

Decadent Chocolate Bites

Servings: 10-12

I found this genious recipe on http://chocolatecoveredkatie.com/2012/02/08/ german-chocolate-fudge-bites/. You won't believe how healthy the ingredients are and how amazingly decadent this dessert is!

 

Ingredients:

3/4 cup pitted dates (I tried using prunes the 1st time which was ok, but dates are way better in my opinion)
1/2 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp shredded coconut
1/3 - 1/2 cup raw pecans
pinch of salt
1/4 - 1/3 cup chocolate chips (optional)

Directions:

1.   Blend all ingredients together. *I used my Magic Bullet; it takes some time but it works. A food processor may work better.*
2.   Put mixture into ziploc bag and knead mixture together.
3.   Roll mixture into balls or bars if you prefer.
4.   Store unused "bites" in fridge or freezer.

ENJOY!

Summer Berry Pecan Salad

Serves: 1 person

I love making colorful, tasty salads. And this one might just be my new favorite!

Ingredients:

Berries (blueberries, strawberries, raspberries)
Cucumber
Red onion
1/4- 1/2 avocado
Pecans, chopped (can substitute other nuts)
Chicken (cooked & cut into cubes)
Lettuce (I prefer romaine & red leaf)
Raspberry salad dressing
*Feta cheese can be added*

ENJOY!

Cranberry/Blueberry Coconut Pecan Breakfast Cookies

Servings:  makes 15 cookies

Thanks to my mom, I was introduced to this easy, yet amazing recipe. No flour, no dairy, no eggs, no white/brown sugar...and they are absolutely delicious! Give them a try & don't be surprised if you choose them over a regular cookie recipe.

 

Ingredients:

1 1/2 cups        oats
1 cup                unsweetened coconut flakes
1 tbsp               ground flaxseed
1/2 tsp              salt
3/4 cup            coarsely chopped pecans
1/2 cup            dried cranberries or dried blueberries
3                      overly ripe bananas, mashed
3 tbsp              vegetable oil (preferably coconut oil, liquefied)
1 tbsp              honey or agave nectar (optional)
1 tsp                vanilla extract

 

Directions:

1.  Preheat oven to 350 degrees.
2.  Mix together oats, coconut, flaxseed, salt, pecans & cranberries/blueberries.
3.  Stir in mashed bananas, oil, agave nectar/honey & vanilla.
4.  Spoon cookie mixture onto greased cookie sheet. You can use a cookie cutter to shape the cookies or what I prefer is using a 1/3 or 1/4 cup measuring spoon.
5.  Bake for 16-20 minutes or until golden. Let cool before taking off of cookie sheet.

ENJOY!