Saturday, April 23, 2011

Organic Turkey Chili

This is a delicious recipe! I am not really a fan of ground turkey but this chili is amazing!  The whole family really enjoys it.  Serve with all natural organic tortilla chips, sour cream and cheese.

 Ingredients:
  • 1 lb Organic Ground Turkey
  • 1 Jar or Can of Crushed or Strained Organic Tomatoes 
  • 1 Can Organic Black Beans, drained
  • 1 Can Organic Kidney Beans, drained
  • 1 Can Organic Pinto Beans, drained
  • 1 Can Organic Corn, drained-
  • 2-3 Cloves of Organic Garlic, minced
  • 1 Organic Onion, chopped
  • 2 T. Organic Tomato Paste
  • 2 T. Organic Agave Nectar
  • Salt, Pepper, Cumin & Chili Powder, to Taste 
Brown the turkey in a large pot with the onions and garlic.  Add all other ingredients and simmer for 30-min to an hour.    Enjoy!  This recipe is my own rendition of one made by a friend of mine.  She has an awesome website with lots of recipes and information on gluten free natural cooking. http://flavorandfreedom.com/

Wednesday, April 6, 2011

Pumpkin Zucchini Bread

I was looking for a way to use up some extra plain yogurt I had as well as a left over organic zucchini.  This was perfect!  The kids absolutely loved it!

Ingredients:
3 organic cage free eggs, beaten
1 cup organic agave nectar
1 cup coconut crystals
1 cup organic canned pumpkin
1 cup whole plain organic yogurt
1 TBS. organic vanilla extract
2 cups of organic sprouted whole spelt flour
1 cup of organic all purpose flour
1 tsp. aluminum free baking soda
.5 tsp aluminum free baking powder
.5 tsp salt
1 TBS. pumpkin spice
1 cup organic shredding zucchini (about one medium sized zucchini)
1 cup organic chopped walnuts (optional)

Mix eggs and sweeteners, then add pumpkin yogurt and vanilla.  Combine dry ingredients in a separate bowl, then add pumpkin mixture to dry mixture.  Stir in zucchini and nuts (if using) - I left them out so Jack could eat this bread too since he doesn't have the teeth for nuts yet. Pour into two greased (with organic coconut oil) 9 in x 5 in x 3 in loaf pans.  Bake at 350* for 50 minutes.  Cool for 10 minutes in pans then transfer to wire rack.  Slice and enjoy!