White Turkey Chili

White Turkey Chili on White Sweet PotatoDo you know what traditionally goes in white chili? White beans! Dried beans are a legume and they aren’t typically part of a Paleo lifestyle. My take on beans is that they’re okay on occasion if you tolerate them and if they’ve been soaked first. They’re a plant and certainly better than a box of processed ick with an endless ingredient list of non-foods. However, they have anti-nutrients that block absorption of other important components of the foods we eat, they are difficult to digest (surely not a secret), they are fairly high in carbs which can be a challenge if you are working on getting lean, and meat is simply a more bio-available source of protein.

But I like white chili so I went to work. I am a huge fan of cauliflower’s versatility and use it quite frequently to replace other foods (think rice, potatoes, chickpeas, etc.). Not only is it a great stand-in for the white beans in this dish, but it adds bulk and nutrients and an extra serving or two of veggies. Honestly, what could be wrong with that? Since it cooks up to be fairly tender, you can even mash a bit of it in your bowl to thicken it.

This is one of those dishes that can be served in a variety of ways, too. Here I have it piled on a white sweet potato, but I had the leftovers on chopped chard one day and shredded cabbage the next, allowing the heat to soften the greens. You can eat it just the way it is too – I imagine a big mug or bowl. And remember to adjust the seasonings to your taste! I used mild green chiles but some hot ones would have been great too, just a bit too much for my family.

I hope you love this recipe as much as I do! It made great leftovers for lunch and, even though my husband mentioned that 95 degree weather didn’t really lend itself to chili, he didn’t complain once he tasted it!

White Turkey Chili

1 Tbsp. coconut oil

1 onion, chopped

2 green bell peppers, chopped

1 1/2 lbs. ground turkey

5 cloves of garlic, minced

diced green chiles, 7 oz. can

2 tsp. dried oregano, crushed between fingers

1 Tbsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. cayenne

frozen cauliflower, 12 oz. bag

2 1/2 c. vegetable or chicken broth

1 1/4 tsp. salt, divided

Directions

1) Melt coconut oil over medium high heat. Add chopped onion, bell peppers, and 1/4 tsp. salt and sauté for about 5 minutes until beginning to soften.

2) Add the turkey, garlic, and 1/2 tsp. salt. Cook, breaking up the meat, until cooked through, about 8-10 minutes.

3) Add chiles, spices, and 1/2 tsp. salt. Stir to release the flavor of the spices, about 30 seconds. Add the broth, bring to a boil over high heat, then reduce the heat and simmer the chili covered for about 30 minutes.

4) Remove the lid, add the cauliflower, return to a boil and simmer again, uncovered this time, for about 20 minutes until the cauliflower is tender.

5) Top with cilantro, avocado, tomato, and enjoy!

Serves 4-5

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Chipotle Turkey 2014

Ground Turkey with ChipotleOne of these days, I’m going to post my taco salad recipe. It’s one of those recipes that is never exactly the same, but it’s always delicious and it’s super simple to make. The problem is that whenever I make it, I’m kind of in a hurry so I don’t stop to write the recipe down. And that’s why it never gets shared. Or maybe it’s because I keep sharing salad recipes and I don’t want you to think that’s all I eat, so I’m pretending this isn’t one…

Anyway, last night I decided to make taco salad and instead of doing my regular taco meat, I wanted something a little spicier so I went for a chipotle version. This meat is great on top of a salad, of course, or wrapped in lettuce or scrambled with some eggs or on top of cauliflower mash…you get the picture. Make it, stick it in the fridge, and have spicy emergency protein at your fingertips!

Chipotle Turkey

1 tsp. coconut oil

1/2 onion, chopped

1 tsp. salt, divided

1 1/4 lbs. ground turkey

2 tsp. minced chipotle pepper in adobo

1 tsp. garlic powder

2 tsp. dried oregano, crumbled between fingers

2 tsp. tomato paste

1/4 c. water, optional

Directions

1) Melt coconut oil over medium high heat. Add chopped onion and 1/2 tsp. salt and sauté for 3-4 minutes until translucent.

2) Add ground turkey, chipotle, garlic powder, oregano, tomato paste, and other 1/2 tsp. salt. Cook, breaking up the turkey, until browned and done, 10-15 minutes.

3) If the meat seems dry, add a splash of water. And done!

Serves 2-4

 

Turkey and Celery Salad with Cinnamon-Citrus Dressing

Turkey salad with celery and clementines

What do you do when you have a bunch of leftover turkey and a boatload of clementines? Make salad, of course! This beautiful salad uses an exotic spice blend to completely transform holiday leftovers into something quite exceptional. It’s creamy and crunchy and satisfying with sweet little bursts of clementine that bring the sunshine back to any winter-weather day. If you don’t have any turkey left, just use any leftover poultry. You might even want to quickly poach or grill some just so you can try this recipe!

I used a mandoline to slice my celery really thin, very quickly. I love having a mandoline, but then again, I love all of my kitchen gadgets. If you don’t have one, you can easily slice the celery with a knife.

Turkey and Celery Salad with Cinnamon-Citrus Dressing

Dressing

2 T. paleo mayonnaise

Juice from 1/2 a lemon, about 2 Tbsp.

1/2 Tbsp. extra virgin olive oil

3/4 tsp. cinnamon

3/4 tsp. ground cumin

3/4 tsp. salt

3-4 grinds of pepper

Salad

6 clementines

6-8 oz. of cooked turkey or chicken breast, chopped

5-6 celery stalks, thinly sliced, about 2 cups

2 scallions, thinly sliced

2 Tbsp. toasted walnuts, chopped

A few toasted coconut flakes to garnish, optional

Directions

1) In a large salad bowl, whisk together the mayonnaise, lemon juice, olive oil, spices, salt and pepper.

2) Peel the clementines, cut them through the middle at the “equator”, and then break off each little half-section. Place in the bowl with the dressing.

3) Add the chopped turkey, sliced celery, scallions, and walnuts to the clementine pieces in the bowl.

4) Toss everything together very well to combine. Top with coconut flakes if you like and any additional salt and pepper.

Serves 2

Turkey Stuffing Loaf

Paleo Turkey Meatloaf

I love the flavors of Thanksgiving but I’m really more about the side dishes than the main event. To me, turkey is just a protein-carrier for all of the delicious vegetables that surround it. I do, however, love meatballs and meatloaf and a variety of other quick, often portable, ground meat dishes. I use them for quick lunches and post-workout snacks and a protein hit when I need it. It’s a good thing I had some of this one for lunch on the day I made it because after that it became my husband’s favorite thing in the fridge and I had to arm wrestle him for it every time. Unfortunately for me, he’s quite strong.

I really hope you enjoy this meatloaf that tastes just like a turkey dinner. All you need is some cranberry sauce and you’re good to go!

Turkey Stuffing Loaf

1 lb. ground turkey (mine was a blend of white and dark)

1 tsp. bacon grease

1/2 onion, diced about 1/2 c.

2 celery stalks, diced about 1/3 c.

1 medium carrot, diced about 1/3 c.

1 Tbsp. parsley, minced

1 tsp. fresh sage, minced (about 3 leaves)

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. poultry seasoning

1 tsp. salt

1/2 tsp. pepper

1 egg

1/4 c. almond flour

Directions

1) Preheat oven to 375 degrees. Melt bacon grease, in a medium skillet over medium-high heat and sauté the onion, celery, and carrot until just soft, about 5 minutes. Stir in parsley and sage, remove from the heat, and let cool slightly.

2) Put ground turkey, spices, egg, and almond flour in a large bowl. Add the veggie mixture to it and combine thoroughly. Use your hands – they work best. The mixture will be quite wet.

3) Put the mixture on a baking sheet and form into a loaf shape, approximately 5x7x1. Let rest for 10 minutes before placing in the oven and cooking for 45 minutes. It should be firm and springy when you poke it.

4) Remove from the oven, let rest, and slice.

Serves 3-4