Slow Cooker Spicy Turkey Chili

Hi! We are over half way through January, a time for those New Years resolutions to be in full swing, along with getting back to work, school, and a more regular routine after the holiday season. Funnn!

The holiday season flew by, and all the food that surrounded me flew right into my mouth, sooo yeah…. Did that happen to any of you? We talked a little bit about that the other day so no need to rehash that. 🤐

I’m back on track so I’m cooking all the healthy things, and since we are still in the middle of winter I find myself gravitating toward more of the “comfort” type foods.

I think the word “comfort” food insinuates high carb, high fat, calorie dense foods, but it doesn’t need to be that way. They can be healthy and hearty, without being too heavy, SO I’ve go one for you to try!

I have a really delicious, low carb turkey chili recipe I want you to try. 🤗 What makes this chili recipe low carb is there are no beans, just a lots of lighter veggies. So, if you’re looking for a lower carb meal this is a perfect option. And if you want, you can add a complex carb like rice or quinoa, bout would be great options. The last time I made this recipe we topped with few tortilla chips for a little crunch and it was ah-mazing!

Without further ado, here is the recipe 😊

Slow Cooker Buffalo Turkey Chili

Prep: 15 minutes. Cook time: 6 or 8 hours. Yields: 4-5

Ingredients:

  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 1 cup Onion, diced
  • 2 1/2 cups Butternut Squat, peeled and cubed (small)
  • 3 cloves Garlic, minced
  • 1 cup Tomato Sauce
  • 1 can (398ml) Fire Roasted Diced Tomatoes
  • 1tsp Chili Powder
  • 1tsp Cumin
  • 1tsp Paprika
  • 2tsp Sea Salt
  • 1/2 cup Hot Sauce (Franks Red Hot)
  • 1lb Ground Turkey

Instructions:

Dice carrots, celery, onion and butternut squash and put into the slow cooker.

Add the tomato sauce, diced tomatoes and all the spices then stir together. Then add the raw ground turkey and mix all together.

Set the slow cooker to cook for 6 or 8 hours (I’ve done both times and both turn out great)

🔥HOT SAUCE, because I have a 4 & 6 year old, I leave out the hot sauce out until one hour of cooking time left (otherwise I would add the hot sauce at the beginning with everything else). With an hour left, everything will be cooked so I scoop out the non-spicy portions, then add the 1/2 c Franks (or slightly less then 1/2c) for the last hour of cooking.

🔥 If you don’t like spicy food you can leave the hot sauce out all together and it still tastes great!

This chili is delicious and SO easy. I hope you give it a try, and when you do let me know what you think!


Carm

Grilled Kale Salad with Avocado Dressing

BEHOLD. A Kale salad that is seriously incredible. Just. Perfect! ⚡️

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I’m not sure if anyone else get here but I seem to hit the same point every summer – salad everyday.  I don’t even realize it until one day I reflect on all my frequent visits to the grocery store for MORE  vegetables.  I can barely keep up (but it’s not just me, my kids are good little veggie eaters too 🙂

When it comes to salads for dinner, I usually try to make them a little more hearty. Not so much heavy in the sense of starchy carbs, I’m more into the fats – healthy fats.

I do this for a few reasons…

  • We need healthy fat in our diet so that our metabolic processes function efficiently.
  •  It helps you to absorb other nutrients.
  •  It helps stabilize blood sugar levels.
  • Fat is satiating, so maybe, just maybe you won’t feel such a strong urge to go searching through your fridge and cupboards for treats a few hours after you’ve eaten.

So when I circle back to my summer time salad obsession (say the 10 times fast), one of the key ingredients is avocados. Aside from guacamole, I think the best use for an avocado might just be this salad ✅

Lets get into it – the fist part: Grilled KaleIMG_1502

Before this salad I had never grilled kale before, I don’t think I ever thought to do it, but it’s super easy, and KEY to the incredible flavour so you can’t take a short cut and not grill the kale!

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One thing abut grilling kale is that the big pile of kale will quickly shrink down, so use more kale then you think you will need. Kale grills quite fast so I recommend staying close by, turning the leaves when they begin to char. As they do, removed each leaf once it’s grilled. (I give more details in the recipe)

Aside from the avocado and kale, there are a few other key ingredients to this salad. There are toasted chickpeas and bread crumbs which add a nice crunchy texture.

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GRILLED KALE SALAD with AVOCADO DRESSING

Ingredients:

  • 2-3 large heads Green Kale
  • Olive oil (it lightly coat kale before grilling)
  • Salt & Pepper
  • 1 Corn (on the cob)
  • 1 c  Cherry Tomatoes
  • 1/2 Fresh Lemon (to grill)

Avocado Dressing

  • 1        Ripe Avocado
  • 1/3 c  Plain Greek Yogurt
  • 1        Garlic Clove, minced
  • 2 tsp  Dijon Mustard
  • 1/4     each Salt and Pepper
  • 4 tbsp Olive Oil
    • place all ingredients in a container and blend until smooth. Set in the fridge until ready to use.

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Bread Crumbs

  • 1 c  Bread, sliced into cubes
  • 1-2 tbsp Olive Oil
  • S&P for flavor, I also had some Flavor God, Lemon & Garlic spice so I sprinkled that on top as well.

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These little crumbs are simple, once you slice up the bread, toss in a little olive oil and season with the spice.

Preheat oven to 325 degrees and bake until the bread is golden and dried out. Mine took about 35 minutes, but this might vary from one oven to the next, so just keep an eye on them. Once they are cooled, place in a bag and crush into smaller pieces with a rolling pin (or whatever you have on hand).

Crispy Chickpeas

  • 1 c Chickpeas, drained and rinsed
  • 1 tbsp Olive Oil
  • S&P to taste

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Once the chickpeas are rinced, place on a paper towel to dry them completely, remove the loose skins. Coat them with a little olive oil, salt and pepper and then spread over a baking sheet and bake in the oven at 425 degrees. Bake 15 minutes and then shake them around, bake another 15 minutes. Remove from the oven and let cool.

The grill. 

  • With the grill at medium heat, first put your lemon on the grill face down for about 5 minute before putting the kale on the grill.
  • Spray or lightly brush all kale leaves with olive oil, then place all the leaves on the grill. Like I mentioned earlier, stay close by because the grilling doesn’t take long! Once the leaves become charred flip over and grill an additional minute, after that remove from the BBQ.

Tear all stems off the leaves and tear the charred kale leaves into small pieces. Put all kale into a bowl and then add some of the avocado dressing (use as much or as little as you would like), and toss well.

Top with the tomatoes, corn, chickpeas, and bread crumbs, then squeeze the grilled lemon over the entire salad.

And Behold – one incredible salad!

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You can enjoy this as a vegetarian dish, or since you will have the BBQ heated up you can grill some chicken, prawns….whatever you like!

Enjoy!

Carm

Homemade Fudgesicles

I mean who doesn’t like a treat every now and then, especially on a long weekend?! I sure do and my kids are alllll about it, so why not treat yourself?! 🤗

With it being summer, I wanted to make some fudgesicles. I’m not exactly sure why fudgesicles came to mind…  I don’t remember ever having them as a child, I’ve never bought them, and I’m not sure I’ve even had one before 🤔 I swear! But, for some reason fudgesicles popped into my mind, and oh did I make some good ones!fullsizeoutput_2da

For me, there’s nothing like making a healthier, more simple version of something that you would otherwise find processed and packaged up at the grocery store. Yes, it’s easier to pick things up in the store and keep them on hand in the cupboard or freezer – I definitely do sometimes. But I often try to create my take on something when I can. Read more