Turkey + Pumpkin Chili

As promised, we continue on with our pumpkin inspired meals + treats over the next few weeks. Today, we are featuring a tasty, hearty, warming pumpkin chili recipe that is slow-cooker approved, so you can just mix the ingredients, pour them in, and have a healthy and filling dinner waiting at the end of the work day. 

Does anything say fall like a bowl of chili? There's the warmth, the heat of the spices, and the mixture of the vegetables, beans, and meat that seems to be utterly satisfying when the temperatures are starting to dip, (even here in Houston!). 

Most chili recipes that use pumpkin call for pureed pumpkin, but this one is different in that fresh is preferred. The pumpkin then, acts like any other squash in this recipe, cooking down to a delicious, complex flavor that's something like butternut, but with a slightly nuttier flavor.

Gather:

1 tbsp olive oil

1 lb ground turkey (the less fat the better)

1 onion chopped

28 oz can of diced tomatoes

2 cups cubed FRESH pumpkin 

15 oz can of kidney beans

15 oz can of pinto beans

2 tbsp pumpkin pie spice

1 tsp chili powder

2 tbsp cumin

Method:

1. Heat olive oil in a large soup pot over medium heat.  Brown the turkey  stirring often, until it is crumbly and no longer pink, about 10 minutes. Drain and discard any fat.
2. Transfer turkey to a slow cooker and stir in diced tomatoes, pumpkin,  beans, brown sugar,  and all spices. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.
3. Season with salt and pepper to taste, and serve with avocado and cilantro. 

Paleo Pumpkin Smoothie

It's September, so it's officially acceptable to bust out the fall flavors. Especially everyone's favorite...pumpkin. But, it's nice to have an excuse to start using pumpkin in everything, because it is an extremely healthy addition to your diet. 

Pumpkin can aid in weight loss, keep your eyesight sharp, reduce your cancer risks and is good for your heart. There are tons of health benefits of pumpkins, and so over the next few weeks we are gong to offer some recipes that have sneaky and not-so-sneaky pumpkin flavors to keep your fitness and nutrition on point as the weather dips a little cooler. 

This week's recipe is a go-to, anytime smoothie that is quick, easy, drinks like a dessert but has the vitamins and minerals your body needs to run. 

Paleo Pumpkin Smoothie

Gather: 

•        ½ cup pure organic pumpkin (NOT pumpkin pie filling)
•        1 cup unsweetened almond milk
•        ½ frozen banana
•        ½ tablespoons maple syrup (or Raw Local Honey)
•        ½ teaspoon vanilla extract
•        1 teaspoon cinnamon 
•        1/8 teaspoon ginger
•        1/8 teaspoon nutmeg
•        1/8 teaspoon ground cloves
•        1/8 teaspoon allspice   (or, just use pumpkin pie spice, which combines all of the above spices.) 
•        1/2 cup ice (or more…depending on how smoothie-like you like your drink)  

Method: Add all ingredients to blender and pulse until smooth. A scoop or two of vanilla or chai protein powder would be a great addition if you want to make your smoothie a little more calorie dense. 

Let's kick this season off right, by being conscious of our food choices and and staying vigilant about our goals. 

See you back here next week with another delicious pumpkin recipe. 

Crustless Quiche

This week: you guessed it! Another delicious zucchini recipe. This one combines the flavors of a savory quiche without the added carbs and calories of a crust. This recipe is quick, easy, and a great way integrate a lot of vegetables into one dish--the perfect "garden cleaner" for all of the vegetables in your backyard or in your fridge that you need to use before they spoil. 

Getting all of your servings of vegetables in can be tricky, and so recipes like this are vital to keeping our health and nutrition where they need to be. Plus, it keeps this dish fresh, since you are always using just slightly different ingredients to flavor it. 

Gather:

1.5 cups of sliced yellow squash

1.5-2 cups of sliced Zucchini 

1 bell pepper (any color) cubed

2 roasted garlic cloves

1 tbsp fresh chopped thyme (or dried)

3 large whole eggs and 

3 egg whites

3/4 cup skim or unflavored almond milk

1 tsp salt

.5 tsp pepper

2/3 cup cheese (we prefer feta, or goat with this recipe, but any kind of shredded or crumbled cheese will do.)

2 tbsp grated parmesan

Method:

1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.

Stirring the mixture frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the eggs.

2. Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray (preferably coconut oil spray)

3. In a large bowl, whisk together the eggs, egg whites, milk, salt, and pepper  until combined. Pour veggies evenly into pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.

4. Bake for 45 minutes or until filling is set, and a fork pressed into the middle comes out clean.

5.  Cool for 10 minutes on a wire rack before slicing and serving.The quiche also makes grey leftovers.

If you make two of these at a time, one can be frozen, or can be used as make-aherad lunches throughout the week.

Ground Turkey Stuffed Zucchini

Zucchini, another abundant summer food. Often, our gardens are overflowing, or a neighbor of family member has oodles of this green vegetable to share. In case you need some ideas of what to do with it, we've got you covered.

Keeping with last week's theme of things to make if it's back to school time at your house, or if you just need something quick to prep for dinner, this recipe is prepped and quick on the fly, has tons of flavor and packs a serious nutritional punch. You can use an oven, a grill or a griddle and the ingredients can be played around with to make different flavor combinations. 

Gather:

4 medium zucchini, cut in half lengthwise, with innards scooped out. (you may want to cut a bit off the back to make it sit flat instead of rolling)

1 lb ground turkey

1/2 cup chopped onion

3/4 cup pasta sauce

1 egg beaten

1/4 cup seasoned bread crumbs (optional!)

salt and pepper to taste

1 cup shredded mozzarella

Additional pasta sauce (optional)

Method:

1. Place zucchini shells in microwave safe dish. Cover and cook for 3 minutes or just until tender but still crisp

2. In a skillet, heat and stir ground turkey and onion until meat is cooked through. Remove from heat and stir in egg, bread crumbs,  salt, pepper and a half cup of cheese.

3. Spoon the mixture into each shell and sprinkle with remaining mozzarella. 

4. Place in oven at 350 for 25 minutes. Or alternatively, cook on medium heat grill until cheese has melted. Or, you can also just place the zucchini halves with stuffing back in the microwave for 3-4 minutes longer. 

Meals should be healthy, convenient and tasty. Find the cooking method and ingredients that suit your tastes and nutritional needs. Here's to better, easier, dinners that help you reach your goals!