I finished week two of the Whole Life Challenge. It hasn’t been very easy. I took a few hits on my nutritition score at the end of week one because I caught a cold, and two I was so hungry. It’s difficult to remember when you eat really clean, your body needs more calories. All those healthy salads I was eating didn’t provide enough carbs.
I started baking muffins using oat flour to replace wheat or white flour to give my body some carbohydrates. However, I am unable to use honey, maple syrup, agave or any other natural sweetner (stevia is allowed). That’s where I took a hit. I deduct one point for using honey when I bake. It was worth it. I’ll share my muffin recipe in another blog post.
Last night for dinner I made turkey chili, one of my favorites. I added a twist to the chili, and for those who know me, adding a twist is unusual because I am not the best chef, but I love healthy food so I gave it shot. I added roasted eggplant to my chili.
Here’s the recipe:
- 1 T olive oil
- 1 ½ lbs ground turkey
- 1 t coriander
- 1 t oregano
- 2 small cans of tomato paste (organic)
- 1 (14.5 oz.) chicken broth
- 1 (14.5 oz.) can crushed tomatoes (organic)
- 1 (14.5 oz.) can kidney beans
- 1 fresh jalapeno
- 2 cloves of fresh garlic
- 1 purple onion, finely chopped
- 1 orange bell pepper, (finely chopped)
- ½ c fresh mushrooms
- 1 medium eggplant
Heat one tablespoon of oil in large stock pot over medium-high heat. Crumble ground turkey into pot while adding coriander, oregano and tomato paste. Mix until thoroughly blended and turkey is browned.
Pour in broth and simmer to reduce liquid slightly, about 5 minutes. Add jalapeno, kidney beans and tomatoes and continue cooking at a moderate simmer for ten minutes.
While chili is cooking, preheat broiler on the lowest setting, then heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook onion, garlic and orange bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion, garlic and bell pepper to the chili and continue cooking at a very low simmer.
In the same skillet, heat the remaining oil and cook mushrooms. While mushrooms are cooking, peel (optional) eggplant and slice into 1/4 in. slices. Lay slices of eggplant on a cookie sheet, brush on olive oil and salt and pepper. Put pan under the broiler for 10 minutes on each side. Each side should be slightly browned.
Sometimes the peel is too tough so I cut off small sections all the way around, that way I am still getting the nutrients of the skin, but I don’t have to eat all of it.
Add the mushrooms to the chili and cook another five minutes. I put three to four slices of eggplant in the bottom of my bowl. Add turkey chili on top and one more slice of eggplant on top of the chili. If you aren’t doing the Whole Life Challenge, you may want to garnish with cheese or sour cream.
I enjoyed my chili with a glass of lemonade. I squeezed one lemon in a glass, then filled it with water. I added 1 teaspoon of stevia to sweeten it. It makes a great replacement for water, which I drink a lot of every day.
If you have a picky stomach, leave out the jalapeno and kidney beans.
simmering over a hot stove
For more recipes, visit my Just Eat It page! Have a great weekend!