dinner

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Fireside Turkey Chili

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When winter starts to creep in and the dreaded November clock change deprives us of that last afternoon light, I immediately shift gears into craving hearty, warm, savory foods. BUT I don’t always want them to be rich and heavy and leave me feeling super full and tired. So, I found the perfect recipe that checks all the boxes - healthy, light, tasty, easy to make, not a ton of ingredients, and freezable for future meals. This Turkey Chili is broth based which keeps it on the lighter side, but still fills you up. Pair with some toasted sour dough or garlic bread and voila! Saving family dinner time one meal at a time.

WHAT YOU’LL NEED

  • 1/2 white onion, diced

  • 2 garlic cloves, minced

  • 2 tbsp extra virgin olive oil (Can use Avocado oil too)

  • 8 oz organic ground turkey

  • 1/2 tsp salt

  • 1 heaping tsp cumin

  • 1/2 tsp turmeric powder

  • 1 4oz can diced chiles

  • 1 15oz can cannellini beans, drained and rinsed

  • 1 large bunch Swiss chard, chopped (Kale works too, but I prefer Swiss chard)

  • 1/2 tsp crushed red pepper flakes

  • 3 cups organic chicken broth

  • Optional Toppings: Avocado, jalapeños, green onion

HOW TO MAKE:

  1. Lightly coat the bottom of a large soup pot with EVOO or avocado oil and add ground turkey. Cook over medium heat until no longer pink. Season with salt and pepper (not too much salt - more will be added later). Remove and set aside in a dish.

  2. Add oil of choice and onion to the pot and cook over medium heat until onions are translucent. Add in garlic and cook for another 30-45 seconds.

  3. Pour in chicken broth, beans, chiles, turkey meat and spices. Turn heat up to medium/high until mixture starts to boil. Turn heat down and allow to simmer.

  4. Toss in Swiss chard and simmer for an additional 5 minutes. Serve and enjoy!

  5. Eat all in one sitting, or store in an air-tight container in either fridge or freezer for future dinners.

Time: 30-45 mins
Yields: 2-4 depending on portion size. If you want leftovers, definitely double the recipe

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Cauliflower Mash Shepard's Pie

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My brother in-law introduced me to this dish (thanks John) and it’s become one of my favorite meals to make.

Super simple, healthy version of your traditional Shepard’s Pie…only this is gluten free & dairy free. It can also be made vegetarian - just don’t add meat.

Here’s how you make it. Feel free to substitute or add any veggies you’d like. I don’t love onions and rarely use them in my cooking, but they are a great addition for you onion lovers.

Ingredients - use organic when you can

  • 1 head of cauliflower, broken into pieces to be steamed

  • 1 package of Ground turkey meat

  • 1 carton of Mushrooms, sliced

  • 1/2 bag of Frozen peas

  • 1 Zucchini, sliced and quartered

  • 1 Garlic clove, chopped

  • Salt & pepper to taste

  • Dried rosemary

  • Ghee

  • Olive Oil

  • Almond milk or any other non-dairy milk (make sure it’s unsweetened and NOT vanilla flavored - made that mistake last time)

Method:

  1. Pre-heat oven to 350 degrees. Heat oven safe pan (I use a skillet) over medium high heat. Melt some ghee and olive oil together (ghee adds flavor, oil helps coat the pan). Add a little salt and pepper.

  2. Add chopped garlic to the pan, cook until tender and slightly brown. If you’re an onion lover, add diced onions with the garlic

  3. Add your veggies and cook one at a time (start with mushrooms, then add zucchini, peas, etc.) stir occasionally, cook until slightly brown or desired brownness

*while the veggies are cooking, time to make the Cauliflower Mash*

  1. Steam the broken pieces of cauliflower until soft (about 15-20mins). Add to blender along with almond milk (enough to make the mash creamy), add salt & pepper. Blend until smooth.

  2. Once veggies are cooked to your liking, remove veggies from pan and add the turkey meat. Cook through all the way. Add veggies back and mix all together. Add dried rosemary or any other herbs or spices you’d like.

  3. Remove pan from heat, level out the veggies and turkey, add the cauliflower mash right on top, spread to even out.

  4. Add pan to oven, cook about 20-25 mins or until slightly brown on top. You can also broil the last few minutes to crisp up the top.