Turkey Quinoa Chili

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I am loving this "chili" weather. Finally California has cool temps and now the time change makes it lighter earlier in the mornings and darker earlier at night. WOO. Yes, my sleep is confused but not much has changed since my busy schedule has stayed the same. 

Speaking of busy schedules, I am finding LESS and LESS time to cook myself some awesome meals. I usually have 1-2 half days OFF from work, school or my internship, and in that time I tend to catch up on my meal prep and homework. Since I also want to relax and do nothing for a period of that time off, I choose simple, affordable and nutritious recipes to make (most of the time).  SO this recipe is one of my favorites. I used to make it in undergrad because I was eating on a budget. And now thanks to the 99 cent store across the street, I have been able to purchase some beans at a great price and NOW grains for less than $2!

So check out my Turkey-Quinoa-Chili. Packed full of fiber, flavor and nutrients. <3 and not too mention, leftovers! A grad-student's dream.

Turkey Quinoa Chili

Ingredients:

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  • 1 lb. lean ground turkey
  • 2 (15.5-ounce) cans black beans, rinsed
  • 1 (15.5-ounce) can garbanzo beans, rinsed
  • 1 (15.5-ounce) can dark red kidney beans, rinsed
  • 2 (15.5-ounce) cans low-sodium diced tomatoes
  • 1 chili packet (I used McCormick Mild Chili Seasoning
  • 2 cups uncooked quinoa, rinsed

Directions:

  1. In a large pot with olive oil, cook ground turkey. Once turkey is fulyl cooked, add rinsed beans and diced tomatoes. Mix well.
  2. Add chili powder packet and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30-45 minutes, stirring every 15 minutes. 
  3. Add uncooked quinoa and 2 more cups of water. Bring to a boil again, then reduce to a simmer and cook for 15-20 minutes, or until quinoa is cooked and liquid is gone. 
  4. Enjoy immediately with some shredded cheese and chives!
  5. Cool chili before storing leftovers.
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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Leftover Halloween Candy Brownies

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Because Peanut Butter (REESE’S) Brownies are life! I am a BIG peanut butter lover and these Leftover Halloween Candy Brownies hit the spot. I like to think I did my family a favor by "getting rid" of the leftover Halloween candy, but I think I just made it worse... in the BEST, DELICIOUS way ever! I was able to use up our Halloween candy by stuffing them in these brownies. All you need is chopped up candy (that would pair well with chocolate) and YUM!

I used Reese’s Peanut Butter Cups. 

Treat yourself and Happy Friday!

Leftover Halloween Candy Brownies

Ingredients:

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  • 1/2 cup butter, unsalted
  • 1 cup dark chocolate chunks
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup Halloween candy (I used Reeses PB Cups), chopped

Directions:

  1. Preheat oven to 350 degrees F.
  2. Melt the butter and dark chocolate chunks in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to cool for 10 minutes.
  3. While the chocolate mixture is cooling, take your leftover Halloween candy and chop it up. Set aside.
  4. Combine the granulated sugar and light brown sugar into the cooled chocolate/butter mixture.
  5. Slowly whisk in the eggs, one at a time. Add the vanilla and gently fold in the flour, cocoa powder, and salt.
  6. In a prepared 9x9 baking pan, add chopped halloween candies. Pour brownie mix on top and evenly smooth out batter to cover all edges of the pan.
  7. Bake for 30-35 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely before cutting.

 Enjoy!

Pumpkin Banana Oatmeal

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The time for pumpkin everything is upon us and I am not ashamed to jump on that train! I am one who enjoys pumpkin pie during the holidays, but lately I have been wanting something pumpkin flavored since the weather finally feels like FALL. Since I am a 'little' busy with my dietetic internship hours, school/thesis work and working on the weekends (just call me crazy like everyone else), I haven't had time to brainstorm some delicious pumpkin recipes.

BUT I WILL OVER THE HOLIDAYS! Stay tuned...

So, I just decided to just add some pumpkin to my morning oatmeal. Since I eat oatmeal every morning during the week, I was sure to make extra! YAY. Such a good idea.

Now this recipe is simple, flavorful and full of fiber. and YES I love and need my daily fiber <3 I also made sure to only add natural sweeteners, so the ripe banana added did the job!

I hope you enjoy and that this recipe gets your in the holiday spirit and you get the feels for FALL. 

Pumpkin Banana Oatmeal

Makes 2 servings

Ingredients:

  • 1 cup old fashioned oats (I used Trader Joe's Mutli-Grain Hot Cereal which is made up of 100% Whole Grain, Rye, Barley, Oats and Wheat)
  • 1 1/2 cup unsweetened almond milk* (or your favorite milk)
  • 2 tablespoons pumpkin puree
  • 1 large ripe banana, mashed
  • 2 tablespoons chia seeds
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg

Optional Toppings: walnuts, dried cranberries, chia seeds, chocolate chunks, almonds, and many more!

*Note: Add more milk for thin texture. I like my oatmeal thick!

Directions:

  1. In a medium sauce pan, combine oats, pumpkin puree, milk and mashed banana. On medium heat, let mixture cook, mixing ingredients well. Reduce to simmer.
  2. Add chia seeds, cinnamon, ginger and nutmeg. Mix well. Let cook for 2-3 more minutes. 
  3. Remove from heat and pour into a bowl. Top with your favorite toppings and enjoy. (I used dark chocolate chunks, chia seeds and walnuts. YUM!)