Turkey, Butternut Squash, and Kale Chili

It’s one of my favorite times of the year - football season! I’ve got my fantasy team locked in and my Eagles shirt ready for the game on Sunday. Not only do I love to watch football, but I’m also all about those game day eats! Whether I’m making one of my most popular recipes, cauliflower nachos, wings, or a big ole pot of chili, football food is where it’s at!

One of my absolute favorite, cozy meals that’s easy to make and feeds a crowd (great when watching the game with friends) is this turkey, butternut squash, and kale chili. It’s packed with fall flavor, on the healthier side, and a definite crowd pleaser.

Here’s What You’ll Need:

• 1 lb ground turkey

• 1 red onion, chopped

• 2 cloves of garlic, chopped

• 1/4 cup chili powder

• 1 tbsp coriander

• 2 tsp cumin

• 14.5 oz can stewed tomatoes

• 1 butternut squash, peeled, seeded, and cubed

• 1 beef bouillon cube

• 4 cups water

• 15.5 oz can kidney beans, strained and rinsed

• 15.5 oz can chickpeas, strained and rinsed

• 2 cups kale, chopped

• 2 tbsp apple cider vinegar

• Salt and pepper to taste

Instructions:

1. In a large pot heat 1 tbsp avocado oil (or EVOO) over medium high heat.

2. Add in the ground turkey and heat until fully browned (~5-8 mins).

3. Move the turkey to the edges, add the red onion and garlic to the middle of the pan, and cook until softened (~3 minutes).

4. Add in the chili powder, coriander, cumin, and stewed tomatoes, and mix everything together.

5. Add in the butternut squash, beef bouillon cube, and water, mix everything together, and bring it to a boil.

6. Reduce to simmer and cook for 40 mins uncovered, stirring occasionally.

7. Add in the kidney beans, chickpeas, and kale, mix together, and cook for an additional 5-10 minutes.

8. Add the apple cider vinegar and salt and pepper to taste.

9. Serve, top with avocado if desired, and enjoy!

Spicy Shrimp Fajita Salad

I am probably one of the biggest fajita fans you'll ever meet. If I go to a Mexican restaurant or make my own Mexican food, 9 times out of 10 I'm going with fajitas. They just have such a delicious flavor, and I like that you make them yourself. You can easily skip on or add whatever you like to them. Not feeling the tortilla, just eat the meat and veggies. Not feeling cheese, don't throw it on there. You can make them as healthy (or not) as you'd like.

 Recently I really haven't been in the mood for a salad. Maybe it's the cold weather? Who knows. But I was suddenly really craving one, so I obviously had to hop on the train before it left. I figured why not throw some fajitas on top. Super easy, super delicious, and I get my salad fix.

Here's What You'll Need:

-3 cups of baby kale (or green of your choice)
-1 bell pepper, sliced
-1/2 medium onion, chopped
-6 oz shrimp, cooked
-1/2 avocado, sliced
-1/2 medium tomato, diced
-4 tbsp salsa
-2 cloves garlic, minced
-2 tsp chili powder
-1/2 tsp cumin
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/4 tsp paprika
-1/2 tsp dried oregano
-1 tbsp olive oil

Instructions:

1) Heat up the olive oil in a pan over medium high heat, add in the garlic, and cook for about a minute.
2) Add in the bell pepper and onion, and let them cook down for about 3-5 minutes.
3) Add in all of the seasonings and the shrimp, and continue to cook for another 2-3 minutes.
4) Split the kale between two bowls, top each bowl with the fajita mixture, half of the avocado, half of the tomato, and half of the salsa.
5) Enjoy!

Let me know what you think in the comments below!

Pear and Blue Cheese Salad

Something about this (somewhat) cooler weather really made me start craving pear. To counter the sweetness, I thought it would go really well with a nice blue cheese. I wasn't exactly sure how I wanted to eat the two together, and I went through all the options in my head (including literally smearing blue cheese on pear slices). At the end of this mental conversation with myself, I decided I could really use a refreshing salad. I knew I also had some vegan bacon, almonds, and sunflower seeds which could add a nice savory kick and crunch to the meal.

Here's what you'll need:

For the dressing:

-1 tbsp balsamic vinegar
-1 tsp olive oil
-1/4 tsp garlic powder (or less)
-1/4 tsp dijon mustard
-1/4 tsp German mustard
-salt and pepper to taste

For the salad:

-1/2 cup of baby kale
-1/2 cup of baby spinach (feel free to do a full cup of either or substitute with the leafy green of your choosing)
-2 pieces of vegan (or regular or turkey) bacon, cooked and chopped
-1/2 pear, sliced
-2 tbsp blue cheese
-1/2 tsp sunflower seeds
-2 tbsp almonds, chopped

Instructions:

1) In a bowl, mix together the dressing ingredients.
2) In a larger bowl, mix together the kale and spinach. Top with the pear slices, bacon, sunflower seeds, and blue cheese.
3) Drizzle on the dressing, and enjoy!

Let me know what you think in the comments below, and feel free to subscribe!