Recipes

If you have a recipe you would like to share with us Foodies, please email your recipe and a picture to umnsond@gmail.com and we will share it here for all to see! Enjoy!

Sweet Potato Chili

Ingredients:

• 20 oz. ground turkey
• 1/2 tsp. salt and pepper
• 2 tsp. cumin
• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1 Tbsp. garlic
• 10 oz. Rotel mild tomatoes with green chilies
• 8 oz. tomato sauce
• 3/4 cup water
• 1/4 tsp. chili powder and paprika
• 2 medium sweet potatoes, peeled and diced into 1/2 inch pieces

Additional Toppings: 

• Fresh cilantro
• Sour cream (or plain Greek yogurt)
• Avocado slices
• Cheese

Instructions:

In a large skillet, brown turkey over medium heat. Season with spices. When meat is browned, add onion, green pepper, and garlic and cook for three minutes. Add the remaining ingredients. Cover and simmer over low-medium heat until sweet potatoes are soft (about 25 mins). Add 1/4 cup more water if needed. Add toppings as desired.



Blueberry Muffins

Ingredients:

• 1 3/4 cup + 1 tsp. whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. fine salt
• 1/3 cup melted coconut oil or extra-virgin olive oil
• 1/2 cup honey or maple syrup
• 2 eggs (preferably at room temperature)
• 1 cup plain Greek yogurt
• 2 tsp. vanilla extract
• 1 cup (6 oz.) blueberries, fresh or frozen

Optional Ingredients:

• 1/4 tsp. ground cinnamon
• 1 scoop vanilla protein powder
• 1 cup oats
• 1 Tbsp. raw sugar for sprinkling on top

Instructions:

Preheat oven to 350 F. If necessary, grease all 12 muffin tins with butter, coconut oil, or cooking spray. In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt, and optional cinnamon. Mix them together with a whisk. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add eggs and beat well, then add the yogurt and vanilla. Mix well. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. In a small bowl, toss the blueberries with the remaining 1 tsp. of flour (this prevents the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. Divide the batter evenly between the 12 muffin tins. Sprinkle the tops with the optional raw sugar. Bake for 22-24 minutes, or until golden on top and a toothpick inserted into the muffin comes out clean. Place the muffin tin on a rolling rack.