Three Delicious, Healthy Fall Recipes

It’s officially fall!

That means crisp mornings, the sound of leaves beneath your feet, and of course, hearty, delicious comfort food! 

Seriously, who doesn’t love fall food, from the cozy smells of pumpkin spice to the aromas of slow-cooked chilis, filling the air with cumin, pepper, and other delights. It’s irresistible. 

Unfortunately, a lot of that fall comfort food doesn’t precisely align with our health and fitness goals, and the last thing we want to do is wreck our progress. 

But who is to say that you can’t have the best of both worlds? We certainly believe you can. 

That’s why we are sharing three of our favorite fall recipes, with a healthy twist. After a few tweaks and adjustments, you can enjoy all your fall favorites, within moderation naturally, without derailing your progress.

To prove it, we’re serving you up something hearty, something sweet, and something that’ll make your crisp mornings even better --- and tastier. 

So get cozy on up; it’s time to make some comfort food.
Healthy Turkey Chili 


Ingredients:

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (98-99%)
  • 4 tablespoons chili powder (We like McCormick chili powder)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping (optional): shredded cheese, avocado, cilantro 

Instructions:

  1. Place oil in a large pot and place over medium-high heat. Add onion, garlic, and red pepper and sauté for 5-7 minutes, stirring frequently. 
  2. Add in ground turkey or chicken and break up the meat; cooking until no longer pink. Next, add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  3. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 
  4. Garnish with cheese, avocado, and cilantro if you like.

Slow Cooker: Reduce the chicken broth to 1/2 cup and brown the turkey or chicken and onions before adding to the slow cooker. Cook it on high for 3-4 hours or on low for 6-7 hours. 

Makes 6 servings, about 1 1/2 cups each.

Turkey-Sweet Potato Breakfast Hash Recipe 

Ingredients:  

  • 1/2 cup 3/4-inch cubes peeled sweet potato
  • 1 tablespoon olive oil
  • 1/2 cup chopped green bell pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 4 oz lean ground turkey sausage
  • 2 eggs
  • Ground black pepper
  • 1/4 cup salsa verde (optional)
  • 2 tablespoon chopped fresh cilantro (optional)

Instructions:

  1. In a medium skillet, cook sweet potato, covered, in hot oil over medium-low heat for 10 minutes, stirring occasionally. Add green pepper, paprika, and half the salt. Cook, uncovered, for 5 to 7 minutes more or until vegetables are just tender, stirring occasionally. Remove vegetables from the skillet; set aside.
  2. In the same skillet, cook sausage over medium heat until no longer pink, using a spoon to break up sausage as it cooks; drain off any fat if needed. Stir in potato mixture. Push mixture around to create two 3-inch-diameter holes. Reduce heat to medium-low.
  3. Carefully crack one egg into each of the holes. Sprinkle eggs with remaining salt and a little black pepper. Cover; cook for 2 to 3 minutes or until egg whites are completely set and yolks are to the desired doneness.
  4. Divide hash and eggs between two serving plates. If desired, top with salsa and cilantro.
 
Makes 2 servings. 
Spicy Pumpkin Parfaits 


Ingredients

  • 1 15-oz can pumpkin
  • 2 cups vanilla-flavor fat-free Greek yogurt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon orange zest
  • 1 1/2 cups granola with pumpkin seeds
  • 1/8 teaspoon cayenne pepper
  • 4 teaspoon pure maple syrup

Instructions

  1. In a bowl, stir together pumpkin, 1/2 cup of the yogurt, and cinnamon. In another bowl, stir together the remaining yogurt and orange zest. In a third bowl, toss together the granola and cayenne pepper.
  2. In four pint-size canning jars or parfait glasses, layer half of the pumpkin mixture and a third of the granola. Top with the yogurt mixture, another third of the granola, and the remaining pumpkin mixture. Finish with the remaining granola and drizzle with maple syrup.
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