This is my new favorite dish of the week! Pulled together in less than 20 minutes and I only had to dirty one pan?? Yes, please. I love the seasonality of the ingredients here. As we are rolling in to October soon the weather should start to cool and something like this is just soothing to the soul. (As I write this though, we are having record breaking high temperatures and the humidity is killing my hair!)
While I made this using ground turkey, you can absolutely swap in chicken or even tempeh for a vegan option. Another great idea would be to use leftover turkey or chicken from another meal in this. Just add the meat at the end to warm through and voila! You have an even simpler version of this recipe. This dish will freeze very well so feel free to make extra and stash it away for those days where you're not going to want to cook. Not in love with the picture but I never claimed to be a photographer ;)
Makes 4 servings
2 tbsp olive oil or coconut oil
1 lbs ground turkey (or chicken)
1 garlic clove, minced
½ of an onion, diced
1 bell pepper, diced
1 celery stalk
1 sweet potato, diced
1 tbsp Ground black pepper
A small sprinkle of red chili flakes
½ cup shredded mozzarella or cheddar cheese (optional)
Amount Per Serving: Calories: 286, Total Fat: 12g, Carbohydrates: 15.8g,
Protein: 30g, Sodium: 170mg, Potassium: 559mg
Avocados are probably one of my more favorite foods. They are very mild in flavor but are so silky and full of healthy fats that it feels oh so decadent to eat one. Avocados are about 77% fat and an average sized Hass avocado contains around 11 gm of fiber! That's just about half of what you need in a day all wrapped up in that little green dinosaur looking skin. These fruits (yes it's a fruit) are also very low carb friendly. For my low carb and keto people- an average 100gm serving contains around 2 net carbs, making it an excellent vegan addition to a low carb diet.
This chocolate pudding recipe does NOT taste like anything other than amazing. So don't be judgy and give it a try. This made it past a group of picky older men with the only comment being, "Wish there was more..."
1 ripe avocado
1/4 cup baking cocoa
1/4 cup sweetener (honey, maple syrup, agave)
Put everything in a blender or food processor and combine until it looks like pudding. Should only take a minute!
I topped mine with strawberries, graham crackers and cocoa nibs just for fun. Try topping yours with another fruit like bananas or berries. I liked using the crackers and cocoa nibs for the texture. I imagine shredded coconut would also be amazing.
Makes 2 servings.
Nutrition per serving without added toppings: 236 calories, 11gm fat, 3gm protein, 38gm carbs, 8gm fiber
When the days start getting colder, I start craving warming soups and stews. Lately I've been on a bit of a curry kick at home. I love using curry and turmeric not only for their disease fighting properties, but for how they seem to warm my soul from the inside out. I wasn't sure where this soup was going when I started making it. I started out knowing I needed to use that sad little acorn squash on my counter and then decided I needed to bulk it up a bit more. I was loving the orange color so stuck with it and threw in a sweet potato as well. Hit it with a dash of some classic Indian spices and a bit of coconut milk... amazing things happened! This soup is loaded with beta-carotene which will help to fight inflammation, heal your gut and protect your eyes. Since it was inspired by curry flavors I decided to name it "BetaCurryTene" soup... nutrition humor ;) I hope you like it as much as I did.
Makes 4- 1.5 cup servings
1. Saute onion and celery in olive oil for 2-3 minutes until it starts to soften. Add garlic and cook for about a minute (or until you can smell it), stirring constantly.
2. Add broth, sweet potato and acorn squash.
3. Bring to a boil then reduce heat to low/medium and simmer, covered for about 15 minutes or until the potatoes are soft.
4. Add coconut milk and spices.
5. Use an immersion blender or regular blender to puree the soup. Don't burn yourself!!
I garnished mine with chopped scallions and paprika just for kicks.
Nutrition per 1.5 serving: 270 calories, 8gm protein, 29 carbs, 5g fiber, 16g fat, 963mg potassium, 109mg sodium
I don't care who you are, these recipes are for you! They're all jam packed with health promoting nutrients.. disease fighting superpowers and above all ... deliciousness!