Andrea’s Turkey Chili

This is a recipe that comes together in under 30 minutes. It’s packed full of flavor that will please a crowd (and even your kids!!) Great for weeknights, game days, summer Sundays and makes great leftovers! This can be a quick dinner or left on the stove to simmer for a couple of hours!! Enjoy!

2 lbs. lean ground turkey
1 yellow onion, diced
2 cloves garlic, minced
1 can organic fire roasted, diced tomatoes
8 oz. whole kernel corn, canned (optional)
4 tbsp tomato paste
2 tsp. granulated garlic or garlic powder
2 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. chipotle powder
1/2 can beer
1/2 cup to 1 cup of salsa
8 oz. organic black beans, canned
8 oz. organic pinto, chili, or kidney beans canned
Kosher salt
Shredded cheddar cheese & Pico de Gallo to top it!

Saute onion in olive oil until translucent, add garlic and stir for 15 seconds. Add turkey and all seasonings and brown well. Add tomato paste and cook for 5 minutes. Add beer and cook it down about 5 minutes. Add canned tomatoes and beans (and corn). Stir well, cover and simmer until nice and thick!! Top with shredded cheese and pico!

Roasted Red Pepper Sweet Potato Soup with Cashew Sour Cream

I found this and have to share because it looks amazing! VERY low carb and full of dense nutrition! The cashew sour cream just might be a game-changer if you’re avoiding dairy.

Doesn't this Roasted Red Pepper and Sweet potato soup look amazing?Roasted Red Pepper and Sweet Potato Soup
Prep time:  
Cook time:  
Total time:  
Serves: 4
A creamy, pureed soup made from roasted red peppers and sweet potatoes.
  • 1 Tablespoon avocado oil
  • 2 large sweet potatoes, peeled and diced
  • 1 red bell pepper, sliced
  • 1 onion, diced
  • 3 garlic cloves, unpeeled
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika, plus more for sprinkling
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon cayenne pepper, or to taste
  • Salt and pepper
  • For garnish: cashew sour cream, sliced green onions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange the sweet potatoes, pepper slices, diced onion, and unpeeled garlic in an even layer. Drizzle with avocado oil. Season well with salt and pepper.
  2. Roast for 20-35 minutes, or until the veggies are soft. Remove from oven. Pop the garlic out of the skins. Transfer the veggies to a blender. Add the vegetable broth and puree until smooth. Transfer to a pot and add the smoked paprika and lemon juice. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. Turn off heat. Taste and add more salt, if needed, and cayenne, to taste.
  3. Ladle into bowls and top with cashew sour cream, green onions, and an extra sprinkle of paprika.

cashew sour cream

Cashew Sour Cream
from The Vegan Table by Colleen Patrick-Goudreau

1 1/2 cups raw cashews
1/4 cup fresh lemon juice
1/2 to 3/4 cup water
salt, to taste

Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed.  While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream.

Store in an airtight container for up to 4 days.  (I actually kept mine longer and it was still great.)

Yield: 1 cup

Coca Mocha Latte

Coca Mocha Latte

What You Need

  • 1/2 cup unsweetened almond milk
  • 1/2 cup coconut water beverage
  • 1 scoop Café Latte Shakeology
  • 2 tsp. unsweetened shredded coconut
  • 1 cup ice

What You Do

  1. Place almond milk, coconut water, Shakeology, coconut, and ice in blender; cover. Blend until smooth.
  2. Top with unsweetened coconut chips (optional)