Again, I’m thinking about my poor freezing cold family and friends back home in Illinois. But anytime is a good time for chili but none more fitting than when it’s cold outside so I made this super nutritious, low fat chili, PALEO, gluten free and vegan optional chili.
The sweet potato and carrot give this chili a subtle sweetness and combined with the spiciness of the cayenne pepper and other seasoning, makes the tastiest combination. This is not your Dads chili.
This chili is super easy, the only things you precook is the turkey and onion and you can cook them in the same pan. Then you dump everything else in your cooker, add the cooked turkey and onion and set the timer. Done and Yum!
You can easily make this vegan buy replacing the turkey with a cup of quinoa and 2 cups of water or by adding more sweet potato and carrot and an extra can of beans.
So I hear that it’s gloomy and cold in my hometown in the suburbs of Chicago but it sure doesn’t seem like it here in sunny Arizona where it was 81 degrees 2 days ago. On November 9th, it’s sunny and 81!! Unheard of. At least for me because I’ve lived in Illinois the majority of my adulthood.
But my internal clock tells me it’s yummy cozy slow cooker soup season for sure. I found this recipe and my mouth started watering. I loved the simple ingredients and the fact that it included couscous which makes me feel like I’m being bad and eating pasta but couscous actually has protein and fiber in it. So I’m not being super bad by eating pasta but also not being super awesome by eating quinoa, couscous is somewhere in the middle for me.
This recipe came together so fast and easy and unlike other crock pot recipes that take 4 – 6 hours, this one only takes about 2 hours on low. A nice, easy, healthy, warm and cozy vegetarian soup just like that. And it freezes really good too.
If you really like carrots, add more carrots, if you like more green red orange or yellow bell peppers then add more. The recipe is so simple that you can easily customize it to your particular taste.
You can decide how much seasoning you prefer too. I like a little kick to my recipes so I added a 1/2 teaspoon of cayenne and it was perfect for me. But at the very least, the salt, pepper and oregano give a great flavor and mix really good with the flavor of the fire roasted tomatoes.
I love having a good soup in the fridge ready to heat up. This recipe makes A LOT. I had to use my 6 quart slow cooker. But it’s so good and hearty, not to mention nutritious that the hubby and I go through it really fast. None goes to waste, that’s for sure.
I mentioned in another recipe that my husband and I are in the process of packing up our house and moving from Illinois to Arizona in the next several weeks so I needed a super easy, hearty meal that would leave me with a good amount of leftovers so I could skip cooking for a day or two.
We eat soup all year long, not just in the winter. It’s a good thing too because there will be long snowy freezing nights in Arizona (really looking forward to that).
Behold Low Fat Chicken, Quinoa and Veggie Soup! I had a pound of chicken breast and veggies in the fridge because we had just hit the market the other day. I gathered my favorites, added some quinoa and garbanzo bean for even more of a protein punch. Lean protein and veggies was just what I needed.
Ever since being on vacation and missing my kitchen more than a normal person should, I have been needing to make a crock pot dish. Something about the crock pot makes me feel homey.
This super easy recipe has so much going for it. It has very few ingredients which of course warms my heart, paleo, protein dish, low-carb, and low calorie.
I made this and topped roasted brussel sprouts and added a slice of avocado and a squirt of lime over the top. Perfecto. I reheated the leftovers and had it in butter lettuce cups topped with a slice of avocado for a light lunch too.
Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town. Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.
I was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.
While vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.
This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.
While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.
You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.