Chili Today, Hot Tamale...

I don't know 'bout where y'all are at, but in Chicago it is gloomy and chilly.  The cold and rain have kicked in, the days are getting shorter and darker and I just want to be cozy AF.  But this time of year means at least one awesome thing... CHILI SEASON.  I made this healthier version (which could totally be a vegan version, as well, if you leave out the meat and bone broth).  Now I've got a huge full pot that I will be eating for the next foreseeable future and life is good. 

Ingredients: 

-2.5lbs ground lean turkey

-1 red bell pepper, chopped

-2 green bell peppers, chopped

-1 large jalapeno, diced and seeds removed

-1 medium yellow onion, diced

-4 cloves garlic, diced

-4 cans reduced sodium kidney beans, unstrained

-2 cans diced tomatoes, unstrained

-1 can tomato paste

-1/4 cup organic ketchup

-1 Tbsp light organic maple syrup

-2 Tbsp chili powder

-2 Tbsp coriander

-1 Tbsp cumin

-1/2 tsp salt

-1/4 tsp black pepper

-4 tsp hot sauce (more or less depending how spicy you like it)

-1/2 cup Vital Proteins bone broth (or red wine)

Toppings: Kitehill chive cream cheese, avocado, Nutritional Yeast, Seite Foods Nacho chips

Instructions: I used a Dutch Oven on the stove top.  Brown ground turkey first with seasonings (chili powder, cumin, coriander, sea salt, black pepper and diced onions) for flavor.  Once turkey is browned, stir in other diced veggies (peppers, jalapeno, garlic), light maple syrup and bone broth or red wine.  Once stirred in, add kidney beans, tomatoes, tomato paste, ketchup and hot sauce.  Let simmer on low on the stove top for 1-2 hours.  Then DIG IN.  I topped mine with lots of goodies because loaded chili is what's up. 

Stay Wild,

Danielle

MS, RDN, LDN

Avocado Acai Bowl

Looks ain't everythang, eh?  Full disclosure here.  I F'd up.  My intention was to make a purdy purple acai bowl and here we have pea soup colored acai bowl.  All good, man!  Gotta roll with it.  Still delish and nutrish (totally a word). 

Ingredients:

-1 cup kale

-1/2 cup frozen red berries (raspberries, strawberries)

-1/2 frozen nana

-1/2 avocado

-2 scoops collagen peptides (optional, omit if vegan ;-) )

-1.5 teaspoon acai powder

Toppings:

-berries

-coconut flakes

-pepitas (pumpkin seeds)

-drizzle sprouted almond butter

Instructions: Blend 'er up.  Slurp 'er down.

Stay Wild,

Danielle

MS, RD, LDN

Matcha Sippin'

By now you've likely heard of this trendy bright green drank.  Aside from being real purdy, it's been touted to have several health benefits.  Basically matcha is your average green tea on steroids.  This is mainly due to the fact that you're ingesting the leaf versus steeping the leaf.  By doing so you get TONS of antioxidants in one serving.   Matcha also contains fiber, chlorophyll and aids in detoxification. 

I think you get the point... stuff's good for ya!  And you can get creative and make it even tastier if you're not yet accustomed to matcha's natural flavor. 

You'll see matcha lattes offered at many coffee shops now, but here's my own homemade recipe.

Ingredients:

-6 oz hot water

-1/4 cup cashew or almond milk

-1 teaspoon Rishi Everyday Matcha Powder

-2 drops DoTerra lavender essential oil

-drizzle raw honey

-1 teaspoon vanilla extract (optional)

Instructions:

Boil 6oz water (or make in the Keurig like I do).  Let water sit 1-2 min and then add in the matcha powder and non-dairy milk.  Use a matcha whisk (like the Teavana one pictured below) to sift the powder into the water/milk combo.  Add in your lavender, vanilla, honey as desired to taste.  Quite honestly, I have a milk frother at home and when I'm lazy I just throw the ingredients in there and let it do it's thing (not recommended per the frother instructions, but I like to live dangerously.. hehe).  Get yo' sip on!

Stay Wild,

Danielle

MS, RD, LDN