So, I hope you all had a greattttt Wednesday. I had a super busy day...training, working, programming, new clients, then a company training, THEN at night I taught another bootcamp class. Phew.
Its a good thing I am procrastinating on Pinterest right now looking at this dress and lusting over these boots
I'll just keep wearing these boots
Which are not only super cute but super cozy! The heel isn't that high, so it is easy to dress up or down. You all know my obsession with pumps/boots/really anything that belongs on a foot
Another latest obsession? Coconut oil! Oh my gosh I am using it on almost everything I cook and find it adds such a delicious and different flavor.
First up? Simple chicken breasts cooked in coconut milk, 1/2 sweet onion, 1 T fresh ginger and 1 T coconut oil. Thats it! I just dumped the ingredients on the chicken and cooked it in the oven for about 35 minutes at 350 degrees. It was sweet and spicy and had the light flavor of coconut all throughout!
So with the coconut oil on a roll in my kitchen, I had been eyeing a recipe I found last week and I decided to stop putting it off (how I tend to do if I get lazy) and just do it. I knew I would love it and also I love to always have a stew or soup in the freezer during the winter months to just heat up anytime!
I typed up the recipe and got started! (recipe at the end of the pictures) Oh you probably want to know what the soup is right? Ok here goes
Pumpkin Coconut Turkey Chili (PALEO!)
I found this recipe and modified it a bit. Guys, this recipe was SO SO good! I was acutally surprised because the idea of cinnamon and pumpkin pie spice mixed with turkey, served more 'savory' I guess I had no idea what to expect and let me say. This recipe was SO easy and SO delicious. Perfect for the colder winter months and it also freezes beautifully so you can always have some in your freezer!
I started by heating coconut oil in the pot.
Add in sweet red onions and bell peppers
After about 5 minutes, I added in some lean ground turkey breast (1 lb)
After adding the remainder of ingredients, I let the whole pot simmer for about an hour (you can do longer or shorter but I like to let it sit...the longer the better)
I topped my bowl with fresh avocado slices
Paleo Pumpkin Coconut Turkey Chili Adapted from this recipe
- 1-1.5 lbs ground turkey (or beef or diced chicken breast)
- 1.5 C canned pured pumpkin
- 1 C diced pepper (any color you like)
- 1 C diced red onion
- 1/2 C chicken or vegetable stock
- 1 C water
- 1/2 C white wine (optional but I find adds a delicious flavor!)
- 16oz organic tomatoes in their juice
- 3oz tomato paste (this equals about half of the can)
- 1 clove minced garlic
- 1.5 T chili powder
- 1 T pumpkin pie spice
- 1 T fresh cilantro (I used parsley instead because I hate cilantro)
- 1/2 T unsweetened cocoa powder
- 1/2 tsp coriander
- 1/4 tsp sea salt
- 1 whole cinnamon stick
- 1 T coconut oil
- Take out a 5 quart pot and place over medium heat. Add the coconut oil and once heated, add the diced onions and peppers to the pot. Let cook for about 5-6 minutes or until tender
- Add in the ground turkey (or other meat) and break up with a wooden spoon. Add in the minced garlic at this point as well. Check in every few minutes to stir the meat and make sure it is cooked through.
- Add in chicken or veggie stock, white wine, water, tomato paste and crushed tomatoes in their juice. Now add coriander, sea salt, cinnamon stick, chili powder, pumpkin pie spice and let simmer for 20 minutes
- Add in the canned pure pumpkin, unsweetened cocoa powder and parsely and cook for an addition 10 minutes
- Reduce the heat and let simmer up to 1 hour or serve immediately!
- Freeze what you don't eat for later in the week
Dollop of Greek or non dairy yogurt
What is your favorite soup/stew and link it up in the comments section!