Turkey Sweet Potato Chili

Tried this new 21 Day Fix recipe tonight for dinner and let me tell you, it was delicious!!  I can't remember the last time I had chili.  I typically do not make it because it tends to make me bloated but this new recipe did not.  Nothing but clean ingredients and so yummy!!

1. 1 package of 93% lean ground turkey
2. Pink Hemilain Salt, to taste
3. 1/2 yellow onion, chopped
4. 1 yellow pepper, chopped
5. 2 small zucchinis, diced
6. 1/4 cup fresh cilantro, chopped
7. 3 cloves garlic, minced
8. 1 (14oz) can diced tomatoes
9. 1 (14oz) can tomato sauce
10. 1 cup low sodium chicken broth
11. 1/8 tsp red pepper flakes, or to taste
12. 1/2 tsp chili powder
13. 1/2 tsp paprika
14. 1 medium sweet potato, peeled & cubed
15. Fresh cilantro, for garnish

1. In a large pot, brown turkey over medium-high heat. Season with sea salt.
2. Add onion,yellow pepper, zucchini and garlic to browned meat. Cook 3 minutes over medium heat.
3. Add remaining ingredients and simmer over medium low heat until potatoes are soft and cooked through. About 30 minutes. Stir occasionally.

Asian Stir-Fry and Baked Sweet Potato

Ingredients

• 1 Tbsp. coconut oil
• 2 cloves garlic, chopped
• 1 Tbsp. grated fresh ginger
• ½ medium carrot, cut into thin diagonal slices
• ½ cup broccoli florets
• ¼ medium red bell pepper, sliced
• 1 small head bok choy, chopped into bite-sized chunks
• 1½ tsp. sesame oil
• 1 Tbsp. Bragg Liquid Aminos

Directions

1. Heat coconut oil in large skillet or wok over high heat. Add garlic, ginger, and carrot; cook, stirring constantly, for 1 minute.
2. Add broccoli; cook, stirring frequently, for 4 to 5 minutes. Add bell pepper and bok choy. Reduce heat to medium. Cook 2 to 3 minutes, or until tender-crisp. Turn off heat.
3. Add sesame oil and Bragg Liquid Aminos. Mix well.

Sweet Potato and Roasted Red Pepper Bisque

Ingredients

• 1 sweet potato (aka garnet yam)
• ¼ red bell pepper
• 1 cup vegetable broth or water
• 1 tsp. finely grated peeled ginger root
• 1½ tsp. extra virgin olive oil
• 2 tsp. miso paste, diluted in 1 tsp. hot water
• Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

Directions

Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.