Turkey White Bean Chili

Ingredients

  • 1 tablespoon olive oil
  • 2 cups diced yellow onion (about 2 medium)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups chopped cooked turkey
  • 1/2 cup diced seeded plum tomato (about 1)
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lime wedges (optional)

Instructions

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Step 2

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Healthy Cranberry Cherry Sauce

Instructions

  • 1 ½ cups fresh organic cranberries
  • 1 cup frozen organic sweet cherries (frozen is fine)
  • 1 medium-size organic apple, peeled and finely diced
  • Zest of organic orange
  • 1 organic orange, halved and juiced
  • 2 organic cinnamon sticks
  • ½ cup clover honey

Instructions

  1. Wash the cranberries, apple and orange. Peel and finely dice the apple. Zest the orange with zester/standing grater zester. Cut orange in half to juice.
  2. Place the cranberries, frozen cherries, diced apple, orange zest, cinnamon sticks and honey in saucepan. Squeeze/juice the orange halves over the fruit, any pulp that falls into the saucepan is fine.
  3. Cover the saucepan and bring to a boil. Once it’s boiling, remove the lid and reduce the heat to a simmer and simmer for about 30-35 minutes or until the sauce has thickened. [Note: Sauce will thicken more when cooled/refrigerated.]
  4. If you prefer a chunkier cranberry sauce, remove the cinnamon sticks and leave as is. If you prefer a smoother sauce, remove the cinnamon sticks and add contents to a food processor – pulse to combine until smooth {or use an immersion blender}.
  5. Transfer the cranberry sauce to a glass storage dish, cover and refrigerate for later {you can serve immediately if you prefer a warm/hot cranberry sauce}. Store in the refrigerator.

Note: If you prefer a sweeter sauce, add another ¼ c honey.  Also, Valencia oranges tend to be sweeter than Navel oranges this time of year, they also tend to be juicier.  Use a sweeter apple, Fuji is usually the least expensive but any sweet apple would work fine.

Vegan-Option: Coconut palm sugar or organic maple syrup grade B could be substituted instead of honey.

Storage: Make this sauce the day before your holiday meal. It keeps well, up to 3 days, in the refrigerator and tastes even better the next day.

Roasted Cinnamon Sweet Potatoes with Cranberries

Ingredients

  • 6 cups chopped sweet potatoes
  • 8 oz bag of cranberries
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

Instructions

Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. Roast for 40 – 50 minutes for until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining 1/2 teaspoon of salt. Enjoy!

Turkey Tomato Basil Meatloaf

Ingredients

1 lb ground turkey

¼ cup almond flour

2 tablespoons tomato paste

3 tablespoons chopped fresh basil

1 egg

1 teaspoon garlic powder

1 teaspoon salt

Topping:

2 tablespoons tomato paste

¼ cup chopped tomatoes

1 tablespoon apple cider vinegar

1 tablespoon chopped basil

Pinch of salt

Instructions

Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.

In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.

Oatmeal Superfood Breakfast Bars

Prep time: 5 mins

Cook time: 25 mins

Serves: 9

 

By now you probably know how important breakfast is to your health and fitness goals.  And you also probably know how much we LOVE eggs.  But we also know that sometimes people are looking for another option to start their day of on the right foot.  So here is a new breakfast addiction just in time for winter!

 

Ingredients

  • Base:
  • 2 cups old fashioned oats
  • 1 cup slivered almonds
  • 4 tablespoons honey
  • 1 tablespoon coconut oil
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 2 bananas
  • 1 1/2 teaspoons vanilla
  • 1 scoop Vanilla Whey Protein
  • Topping:
  • 1/2 cup old fashioned oats
  • 1/4 cup slivered almonds
  • 1/4 cup pumpkin seeds
  • 1 cup fresh organic blueberries
  • 1/4 cup of coconut-almond milk (or plain coconut or plain almond milk)
  • 1/4 teaspoon cinnamon

Instructions

Base:

  1. Preheat oven to 350°.
  2. Line 9 x 9 baking pan with parchment paper, lightly grease with coconut oil
  3. Add all ingredients in to food processor until completely combined and wet, this may take several minutes.
  4. Pour into prepared pan and smooth out with off set spatula until evenly spread.
  5. Bake for 8-10 minutes.

Topping:

  1. Combine ingredients in medium bowl and stir to combine.
  2. Removing pan from oven, spread topping evenly over and lightly press down into base.
  3. Bake an additional 15 minutes

Store in a refrigerator in a sealed container for up to one week!

Recipe Credit:  Amy Stafford