Pumpkin Turkey Chili from Danielle Prestejohn

Fall is in full effect y’all!  If you haven’t gotten a chance to take a leisurely drive in the country and see all the fall foliage, make it happen STAT!  

We love fall because it’s a very grounded time.  We naturally begin to settle into new routines, set goals into action, and crave warmer, heartier, and more flavorful foods.  

Our friend Danielle posted the most quintessential fall recipe and we wanted to share it with you.  Check out her Pumpkin Turkey Chili below.  

To learn more about Danielle, visit her website and get her free 5 step guide to Ditch Your Diet for Good!

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For a very long time my struggles with emotional eating seemed to take over my life.

I developed so much anxiety over each and every thing I ate, meals lost any sort of excitement or comfort. Anything labeled hearty, or filling, evoked a certain amount of fear.

I was so petrified of gaining weight, that I kept my meals light as can be.  The problem was I never fully enjoyed them, and because of this I would find myself with my hand in the cookie jar, later that night, or polishing off a carton of ice cream, feeling full of guilt and disappointment.

When I started to tackle my emotional eating head on by doing things such as adding more fun in my life, dealing with my actual emotions, and rebuilding my body image; food became fun again.

Suddenly I looked forward to cooking with vibrant flavors, experimenting with new ingredients, and even putting together the hearty, filling meals I had once placed off limits.

This chili is perfect for a colder night, when you’re craving some comfort. It is full of flavor and loaded with vegetables, so on top of being delicious, it is also packed with vitamins and nutrients. Plus it will leave you full enough that you won’t feel the need to polish off that carton of ice cream after dinner.

It’s spicy with a hint of sweet from the pumpkin, but feel free to play around with the spices and pumpkin to adjust it to your liking. Enjoy!

danielle_pumpkin turkey chili

Pumpkin Turkey Chili
Servings:12
Time: 30 minutes

▪       1 lb lean ground turkey
▪       1 red bell pepper, diced
▪       3 celery stalks, diced
▪       1/2 cup carrots, diced
▪       1 small zucchini, diced
▪       3/4 cup pumpkin
▪       28 oz diced tomatoes
▪       28 oz crushed tomatoes
▪       1 cup vegetable broth
▪       1 can white beans
▪       2 tbs. coconut oil
▪       1 tbs. paprika
▪       1 tbs. chili powder
▪       2 tsp. red pepper flakes
▪       Sea salt & pepper, to taste

Directions

Heat a saucepan with coconut oil. When it starts to sizzle add in the turkey and cook until it starts to brown.Add in 1/2 cup of the vegetable broth along with the carrots, celery, and bell pepper and continue to sauté until translucent.Add in the diced zucchini and sauté 1-2 minutes longer.Pour in the diced and crushed tomatoes, as well as the pumpkin and let simmer 1-2 minutes.Sprinkle in the spices and add the remaining vegetable broth if needed.

Lastly pour in the rinsed and drained beans.  Simmer on low 10 minutes.

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Save the Kales’ Chickpea Strawberry Summer Salad #SaladFest2013

by Jaime K, founder of Save the Kales!

This salad was born from one of those days when you’re almost out of groceries and picture-31need to eat lunch, resulting in a raid of the fridge and pantry. Isn’t that how the best meals are created?

I took a basic chickpea salad and added some in-season fruit for more bulk, and the combination of bright lemon, earthy chickpeas and sweet strawberries has made this salad a weekly staple in my home. And it’s a simple, everyone-friendly dish to take to summer picnics and BBQ’s.

Bean and fresh herb salads have become some of my favorite easy, inexpensive healthy recipes.

I don’t think you can go wrong with nearly any combination, and can turn them into warm dishes in cooler months. Take a peek at my Greens and Beans dish, with roasted collards and tomatoes and cannellini beans.

[Ed. Note: Watch Jaime cook this recipe on the TV show Steelstacks Live! right HERE.]

save the kales strawberry chickpea salad

Chickpea Strawberry Summer Salad
Servings: 6-8
Time: 5 minutes

  • 2 cans of chickpeas (or about 3 cups cooked)
  • 1 cup sliced strawberries
  • Extra virgin olive oil, enough to coat salad lightly
  • About 1/3 cup chopped flat leaf parsley
  • 1 bunch scallions/green onions, chopped
  • 1.5 tablespoons dried mint
  • Juice of 2 medium lemons
  • Sea salt and fresh cracked pepper, to taste

Directions

Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!

You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.

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Jaime K is the host of Save the Kales!, a vegan cooking and lifestyle TV show airing in Eastern Pennsylvania (and coming soon to the West Coast). Her award-winning blog, Save the Kales!, inspires readers through self-reflection, creativity, vegan cooking, community activism, and an optimistic perspective. In addition, Jaime is a freelance writer and Certified Vegan Lifestyle Coach living in Bethlehem, Pennsylvania with her rescued animals, boyfriend, and ever-growing book collection.

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Sarah Kagan’s Kohlrabi, Carrot & Apple Slaw #SaladFest2013

You know those times when you just want to sit down and eat the whole bowl img_58662of something. It’s that bottomless pit syndrome, that little nagging in your jaw that begs you ‘up down up down’… a case of the ‘noshes’ as I like to call it.

It also comes as no surprise that the desire to eat forever usually strikes when something sweet [dark chocolate, chips, popcorn, and swedish fish to name a few] hits your lips. And while those little red fishes taste oh so good going down, they don’t usually leave you feeling great at the bottom of the bag.

This slaw is my new go-to eat-the-whole-bowl food. You most likely already have all the ingredients in your fridge, and it comes together in minutes leaving you with little time to be distracted by other things [like the bag of Snap Pea chips you bought yesterday].

The kohlrabi satisfies the need for something to crunch on, and the apples and raisins add a natural sweetness. Not a drop of oil in site, this quick slaw is perfect for cravings, hot summer days, lazy afternoons, and any time in between.

sarah kagan slaw

Kohlrabi + Carrot + Apple Slaw
Servings: 4 [unless I’m there.. in which case maybe 1.5]
Time: 15 minutes

  • 3 carrots, peeled and grated
  • 1 apple, cored and grated
  • ½ kohlrabi, skin removed and sliced thinly
  • ¼ c. raisins
  • juice of ½ a lemon
  • 1 t. honey [add more or less depending on the sweetness of your apple]

Directions

Grate the carrots and apple.

Slice the kohlrabi into thin matchsticks, and then cut into little pieces.

Add a handful of raisins. Add lemon juice + drizzle with honey.

Toss well to combine.

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Sarah moved to Brooklyn last fall and currently serves as the Director of Wellness Food Education for Butter Beans Kitchen, where she teaches tiny tots the joys of getting messy in the kitchen. You can follow Sarah’s kitchen chronicles on her blog, www.beyondthebatter.org, or spend some one on one time with the girl behind the batter at a private cooking class or party. From pancakes to tier cakes, Sarah loves all things food related, and she loves sharing her passion with others.

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Free Up Your Fridge Frittata

You know that moment when you realize you have about five foods in your fridge that are on the fritz and you have no what what to do with them?  You don’t want to waste them, but if you don’t act fast they’re all going to end up dying a sad veggie death…

We’ve been there too!  So we created the ultimate Cooking Camp solution – Frittata-fy them!

That’s right, free up your fridge by taking all your leftovers, whether they be random ingredients or leftovers from another meal, and give them a masterful makeover by putting them all together in a simple frittata.

If you want to make this recipe uniquely your own check out the Health Cooking Basics Cookbook for 5 stellar (yet simple) ingredient swaps.

free up your fridge fritatta

Free Up Your Fridge Frittata
Total Time: 35 mins
Servings: 6-8

  • 10-12 large eggs, whites and yolks separated
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 2 cups baby spinach leaves (or any leafy greens)
  • 1⁄2 cup cherry tomatoes, halved OR ANY VEGGIES YOU HAVE!
  • 2 teaspoons sea salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup fresh herbs like parsley, basil, cilantro or sage or 2 teaspoons dried herbs like Italian Seasoning or herbs de Provence

Directions

Preheat oven to 350 degrees F. Separate egg whites and yolks into separate bowls. Beat egg whites in a mixing bowl until frothy. Then whisk in egg yolks to combine. Add salt, pepper and 1⁄2 the herbs then stir. Set aside.

In a 10-inch nonstick, ovenproof skillet add olive oil and heat on medium-high. Add in the onion, season with salt and pepper and sauté until golden brown. Add in the garlic, spinach and remainder of the herbs. Continue to sauté until the greens have completely wilted.

Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout then drop in the tomatoes, cut side up.

Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still slightly wobbly when you shake the pan.

Put the entire pan in the oven and cook for another 10-12 minutes until the frittata has set completely. Take out of the oven and allow to cool in the pan for 10 minutes. Slice into wedges and serve.

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Classic Bran Muffins

by: Robyn Youkilis

I always say I learned to cook as a baby and that is in thanks to my incredible chef of a mom.  My mom would cook a huge family dinner every single night and put me down for my nap in the bassinet beside her while she made each meal with love.  Coq au Vin, Chocolate Souffles and Chicken Piccatta (all from scratch) were regular nightly occurrences.  You’d think she was born in the kitchen but that certainly was not the case!  Before my mom met my dad she could barely boil water!  My dad’s favorite thing in the world was to eat (I come by it honestly!) and so she figured she’d better get cookin’!  She enrolled in some cooking courses with the famous chef Paul Martin, found her love of cooking and the rest is history.

As soon as I could hold a spoon I was begging to mix whatever she would allow me to and this was the recipe I was typically mixing (while she begged me to stop mixing so I didn’t ruin her creations!).

I followed my mama everywhere and it seemed that these classic Bran Muffins did (and still do) too.  They’re her favorite breakfast, toasted with a little jam and butter, a perfect treat for Mother’s Day.

So Happy Happy Mother’s Day mama and thank you for being my biggest cooking inspiration, fan and best friend.  I can’t thank you enough for all the hours we spent together in the kitchen while I sat on the counter mixing away just talking about our days.  I wouldn’t have any of this without your patience, and love, inside and outside of the kitchen.  Love you always.  And I promise to make you a healthier version of these muffins ASAP.  🙂

This recipe uses traditional baking ingredients but I’ve included some swaps in parentheses below if you’d like to make it a little more {Healthy} Cooking Campified.  They contain a lot of fiber, perfect for busy moms.  😉
Bran-muffins-1024x686

Classic Bran Muffins
Servings: 12
Time: 30 minutes

  • 1/3 cup brown sugar (swap for coconut sugar)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cranberries, raisins or chopped dried apricots (Robyn’s favorite) -Optional
  • 1 cup All Bran cereal
  • 1 cup of milk (cow’s, almond, soy or coconut would all work)
  • 1 egg
  • 1/4 cup vegetable oil (swap for melted coconut oil)
Directions
Preheat the oven to 400 degrees.
Take one large bowl and mix your dry ingredients together.  In another bowl mix the cereal and milk and allow to sit for a couple of minutes to soften.
Add remaining wet ingredients and dried fruit if using and combine.
Add wet ingredients to dry ingredients and mix until just barely combined (don’t pull a baby Robyn and over mix!).
Spray baking sheet with non-stick cooking spray (we recommend coconut oil) and divide muffin mixture evenly.
Bake for 20 minutes.  Pull from oven cool and serve.

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