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TURKEY BEAN CHILI

One pot meals are some of my favorite dishes because it doesn’t require a lot of time especially when you don’t have a lot of time to begin with. And because it’s so simple, there’s no reason why you shouldn’t take advantage of the ease for all-around healthy food.

You can’t get any more well balanced in a meal than this turkey chili. Plenty of protein from the turkey and beans. Complex carbs from the beans with TONS of fiber from both the beans and veggies. And not to forget to mention, there is no flavor lacking in this chili. Don’t let the ground turkey concern you! Cumin is the secret to making ground turkey (or ground chicken) taste similar to beef. But if you must, you can simply use a lean ground beef instead.

I personally use half ground turkey and half ground turkey breast. The ground turkey breast is very lean with a little higher protein content, only about 1.5g of fat per 4oz and no saturated fat like regular ground turkey. It’s a fair compromise to really make it healthy. Actually, it’s just to make room for me to top it off with some of my Homemade Queso Fresco cheese, haha! For those who are diabetic, with 8 servings in this chili you’ll get about 16g net carbs which isn’t so bad for how filling it is. You can make your portion smaller and enjoy a side of veggies or a salad to keep the carbs down more.

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TURKEY BEAN CHILI
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot over medium-high heat cover the bottom of the pot with olive oil and sauté the bell peppers, onions, jalapeno, and garlic stirring until the onions are translucent.
  2. Add the ground turkey, chili powder, cumin, paprika, dried oregano, garlic powder, onion powder, cayenne pepper, and dried bay leaf. Use a wooden spoon to break apart the ground turkey and mix everything together.
  3. Once the ground turkey is nearly cooked after about several minutes, add the canned crushed tomatoes, vegetable stock, and worchestershire sauce. Bring to a boil then reduce the temperature to a steady simmer for about 45 minutes uncovered. Stir once in a while.
  4. Add the black beans and kidney beans the last 5 minutes.
Recipe Notes

Revised: September 7, 2017

ELK BEAN CHILI

What’s with all the exotic meats in my recipes lately? I know, I know. I’ve been feeling adventurous and curious about these healthier meat options. It’s been very fun so far and extremely successful. Just because it’s a meat most of us is unfamiliar with, doesn’t mean it has to be anymore complicated than working with something common like beef. It seems as though as long as you know the fat content, then you know when cooking it you may need more or less olive oil to prevent it from being dry. And of course, proper spices! If you’re all for trying new meats, you’ll likely love my Wild Boar Ragu which is to die for.

So with elk, I literally treated it like ground beef. And it was a huge success. It has a less greasy taste to it and more rich flavor. In a chili, it’s not so distinctive at all given all the spices involved. So, if you want to give elk a try this may be the best way to try it out! If you’re not about elk, feel free to use any kind of ground meat. There are no strict rules to this at all. Oh and last thing… you could throw all of this in a slow cooker on low for 8hrs if you’re strapped for time. Just leave the beans out of it until the last few minutes before serving and you’re good to go!

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ELK BEAN CHILI
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot over medium-high heat drizzle the olive oil and sauté the onions for about 5 minutes.
  2. Add the green chilies and stewed tomatoes, stir for 2 minutes.
  3. Then, add the ground elk, worcestershire sauce, chili powder, ground cumin, oregano, garlic powder, salt and cayenne pepper; breaking up the ground elk with a wooden spoon. Cook and stir until the meat is mostly cooked through.
  4. Lastly, add the crushed tomatoes, brown sugar, and let everything come to a boil. Once it comes to a boil reduce the heat to low so it can simmer for about 45 minutes. Stir occasionally and add the kidney beans the last 5 minutes.

CAULIFLOWER PIZZA CRUST

Don’t roll your eyes and runaway! Hear me out. I came up with this  concoction of an amazing pizza crust alternative for many reasons. NOT because gluten free and low carb is a fad these days. I’ll explain.

You don’t have to be gluten free or low carb to be healthy or to eat healthy rather. Not everyone is gluten intolerant (not allergic, big difference). But there are benefits to avoiding wheat flours in general. Not entirely as it varies from person to person. Although, obesity is a huge issue in the U.S. and now many other countries around the world. Diabetes and heart disease tends to go hand in hand with obesity at some point in a persons life. Keeping your carbohydrate intake to a moderation is one of the single best things you can do for yourself to PREVENT the above mentioned. Monitoring it is also one of the better things you can do for yourself if you’re already obese and/or have other health issues that can be easily managed by dietary habits. So, because I’m all about moderation and compromising on this food blog, THESE are the reasons why I wanted to make this and share this. Okay, on to the good stuff…

This is actually a very easy recipe to make and you can make it ahead of time, wrap it in plastic and refrigerate it until you’re ready to use. There’s no yeast involved and no hours of waiting for dough to rise, knead, rise yadda yadda. You can make many of these, freeze it until you’re ready to use. Win win especially with how tasty this is. You can use dairy-free cheese if you’re lactose intolerant or simply replace the cheese entirely with an extra egg. And just a heads up, you might have to eat this pizza with a fork… which I’m sure is the least of anyone’s worries so long as it tastes good. Most parts of Italy you’ll find eat their pizza with a knife and fork so it’s not a sin!

There’s no wrong way to dress a pizza. We all know this. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Last thing, when squeezing the water out of the cauliflower be careful to start… it does retain heat for a long time so don’t burn yourself. And squeeze the heck out of it. You’ll be surprised how much water is in cauliflower. Have fun!

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CAULIFLOWER PIZZA CRUST
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Cut the florets off the cauliflower head, place them into a food processor and run it through until everything is riced super fine. Place everything into a bowl and cover with a damp paper towel. Microwave for 5 minutes.
  2. Fold the cheesecloth in half and place over a strainer, pour the steamed cauliflower into the cheesecloth and let it cool for about 15-20 minutes. Grab all corners of the cheesecloth and squeeze the cauliflower over and over until all the water is removed.
  3. Toss the cauliflower back into the bowel making sure it’s not hot still. Add the egg, Romano cheese, mozzarella, garlic powder, oregano, and salt. Mix everything kneading it altogether like a dough.
  4. Place some parchment paper onto a baking sheet and spread the cauliflower dough in any shape you like to no thicker than ¼ inch. Bake at 450 F for about 15-20 minutes.
  5. Top the pizza crust with any of your favorite sauces, cheeses and/or toppings and bake for about another 10-15 minutes.

PORTOBELLO PIZZA

Going low-carb conscious has been a fad diet that’s stuck for many years because when done properly can be a very healthy lifestyle, reaping many benefits like the obvious weight loss but also help manage diabetes.

For the most part, in a healthful manner; a low-carb diet can be beneficial for those who are gluten intolerant as well since it does rule out most refined breads or anything of high carb made from wheat, barley and rye. While I’m personally not gluten-intolerant, I do find myself to have more sustainable energy throughout the day by eliminating these refined carbs for the most part, and find healthier alternatives that tastes just as good. If not, better!

I kept this recipe super basic and simple so that you have a clean slate to add any of your favorite toppings. I love getting turkey Italian sausage and using that once in a while or doing a quick saute of some thinly slice bell peppers, onions, black olives… okay, seriously anything! I’ve done a Greek style of fresh red onion, sauted spinach with garlic and crumbled feta. SO GOOD! And if you really want to get creative, instead of marinara you can use an alfredo sauce to make a white pizza which up to you can omit any cheese or not. I love keeping marinara on hand, freezing small containers. There’s nothing better than a Homemade Marinara!

One more thing before I shush! Use baby bella mushrooms instead for bite-sized appetizers. All you have to do is remove the stem (no gills) and you don’t have to broil before stuffing them. As always, have fun and get creative. Make the recipe your own and if you come up with something amazing, please share!

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PORTOBELLO PIZZA
Instructions
  1. Remove the stems and use a grapefruit spoon (even a regular spoon will work) to scrape against the gills going along the curvature of the mushroom. Throw them away.
  2. Spray the bottom of a baking dish with olive oil cooking spray. Place the mushrooms in the dish and drizzle the tops with a little olive oil. Place the baking dish in the broiler on high for about 3-5 minutes depending on how thick the mushrooms are.
  3. Flip them, broil for another few minutes and remove from the broiler.
  4. Spoon the marinara sauce into the mushroom caps, sprinkle with as much or little red pepper flakes and grated Romano cheese. Then, top with your favorite shredded cheese and garnish with dried oregano.
  5. Place the baking dish back under the broiler for about another 3-5 minutes or until the cheese is golden.

TOFU CHORIZO

This Tofu Chorizo tastes practically identical to the traditional Mexican chorizo we’re all familiar with at the store. The major difference which seems to be a huge deal is that the pork is replaced with tofu. It sounds absolutely ridiculous but it really isn’t. Chorizo is all about the combination of spices and of course the grease factor because it’s pork. But you can add all the same spices with your favorite oil (mine is olive oil) and make it just the same. The reward is that you can eat as much chorizo often, keep your waistline smaller, your cardiovascular system healthy and avoid the feeling of weighed down from heavy, greasy foods. For some people, eating high fat/greasy foods can result in gallstones and later on require removal of the gallbladder. With some dietary compromises, you can avoid a lot of trouble. Here are the many ways you can enjoy my chorizo…

I’m crazy for burrito’s. It must be a California thing, who knows but I love making my own homemade Mexico City Refried Beans to pair with this chorizo. Top it off with fresh watercress greens, some chopped cherry tomatoes and a little bit of queso fresco. SO GOOD! I’ve made scrambled eggs with the chorizo too and it’s amazing with hot sauce. You can do a chorizo omellete, make tacos, even a taco salad or a quesadilla with your favorite cheese and grilled onions. OH! Ever go to Chipotle and get a burrito bowl? Have you tried their sofritos? Last time I went there I realized how much my tofu chorizo tasted like their sofritos and so later on I made my own burrito bowl with all the goodies. It was amazing! As you can see your options are endless. I hope you enjoy this recipe as much as I do!


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TOFU CHORIZO
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Remove the tofu from its container and slice it in about ½ inch thick slices.
  2. Cover a large surface with a few layers of paper towels and place the tofu on top. Place another few layers of paper towels on top of the tofu. Press on top firmly with your hands to remove excess water.
  3. In a large skillet over medium-high heat drizzle the olive oil and break the tofu up.
  4. Add all the spices to the tofu and use a wooden spoon to break apart the tofu finely as it cooks, stirring regularly. After 5 minutes, add the lemon juice and continue to stir everything together for another 5-7 minutes.