Turkey Chili

Try this easy recipe! Make extra for extra on the go meals during the week!

Total Prep and cooking time: 1 hour, 15 minutes

Ingredients

  • 1 lb ground turkey (or leftover turkey meat, chopped)
  • 1 large onion, peeled and chopped
  • 3 Tbsp. canola oil
  • 4 cloves garlic, peeled and chopped (or already minced garlic in can)
  • 1 15-oz. can diced tomatoes (with liquid)
  • 2 cups low sodium chicken broth
  • 3 Tbsp. chopped fresh cilantro
  • 3 15oz. cans red kidney beans ( bean of choice)
  • 1 Tbsp ground cumin
  • 1½ tsp cayenne pepper (optional if you like spice)
  • 1½ tsp paprika
  • 1 ½  tsp garlic powder
  • 1 tsp oregano, crumbled
  • ½ tsp ground white or black pepper
  • Kosher salt, to taste

Directions

  • In any large heavy soup pot, heat 1 tablespoon canola oil and brown the turkey over high heat for 5 min to get a brown and flavorful crust and medium heat to cook throughout. Remove turkey from pot and set aside.
  • Add 1 tablespoon canola oil to the onions and garlic and sauté until slightly browned.
  • Add about ½ chicken stock and use a wooden spoon or heat-proof spatula to loosen all the flavored bits from the bottom of the pot.
  • Add the tomatoes and the browned turkey. Cook for a minute, add the beans, seasonings (but not the salt) and the remaining stock.
  • Simmer for 15-20 minutes or until the chili has thickened, stirring occasionally. If the chili thickens too much, adjust the consistency with a bit more stock.

Raw Blueberry Banana Smoothie

Quick, thick, delicious, satisfying drink chock full of vitamins. When made with homemade almond milk and raw honey it is suitable for raw diets. You can make this smoothie for one in just three minutes.

Ingredients

  • 2 medium bananas
  • 1 cup of frozen blueberries
  • 1 cup home made almond milk with a 1/4 teaspoon vanilla and sweetened to taste with raw honey (You could use Almond Breeze Sweetened Vanilla Milk, as I did in this recipe list, but it wouldn’t be raw).

Directions

In a blender combine 2 medium bananas, 1 cup of frozen blueberries and 1 cup Almond Breeze almond milk (or use home made sweetened with raw honey). Blend on a medium high setting for a little under a minute, or until it is all mixed in tiny pieces. Makes one large 2 1/2 cup serving.

Quinoa with Brown Rice, Wild Rice and Toasted Pine Nuts

Directions:

  • 2 cups low-sodium chicken broth
  • 1 cup organic whole grain mixture, rinsed or plain . (This mixture consists of organic red and gold quinoa, amaranth, brown rice, and wild rice. Brand; Nature’s Earthy Choice.)
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped fine
  • 1/3 cup chopped fresh parsley leaves
  • Salt and pepper to taste

Put the broth and quinoa mixture in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside immediately to not burn. Heat the oil in the same skillet over a medium-high heat. Add the onions and sauté and stir occasionally until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.