A Second Round of Whole 30: Three recipes

I am about 2.2 weeks into my second Whole 30. If you are at all familiar with this whole food challenge, you'll know that the focus is re-booting your system with whole, unprocessed ingredients, and the marked lack of sugar, grains, legumes, and dairy. While I try to adhere as closely as possible to the Whole 30 shopping list, I have made a few variations for the sake of kitchen creativity (namely, vanilla extract and store-bought mayonnaise). 

This tapioca and chia seed pudding has saved my sanity when it comes to my sweet-tooth and creamy-something cravings. It is very delicious. As is the Turkey Pumpkin No-Bean Chili. You know it's Fall when Becca begins cooking with pumpkin! The last recipe came about because I dearly wanted to try making Sweet Potato toast. As you'll imagine from my notes below, I wish I had a toaster oven to help in the endeavor. Whether you're eating Whole 30 or not, enjoy!

Tapioca and Chia Pudding

 

1 can Coconut Milk (full fat)

3 Tbsp. Tapioca mini pearls

2 Tbsp. Chia Seeds

Dash of Vanilla Extract

1 tsp. Lemon zest

Cinnamon

1 Peach, peeled and diced

1/3 cup Blueberries (fresh or frozen)

Pour coconut milk into a small sauce pan. Bring to a boil. Pour in tapioca, stirring quickly. Once the pudding thickens, remove from heat and stir in chia seeds, vanilla, cinnamon and lemon zest. Set aside. In a separate small sauce pan, boil diced peaches and blueberries in a small amount of water, long enough to soften. When water has evaporated, pour fruit into the pudding and stir well. Cool before serving.

Turkey Pumpkin No-Bean Chili

(Inspired by Sweet Anna’s)

2 Tbsp. Olive oil

1 1/2 Tbsp. Chili powder

1 tsp. Paprika

1/2 tsp. Cumin

1/2 tsp. Turmeric

1 ½ lbs. ground Turkey

1 large Onion, diced

1 large Bell Pepper, chopped 

1 Zucchini, diced

2 Tbsp. Green Chilies, diced

2 Tbsp. Garlic, minced

1 28oz can Diced Tomatoes

3 Tbsp. Tomato Paste

1 can of Pumpkin purée

1 can of Chicken broth (about 1 ½ cups)

3 cups Kale, diced

salt & pepper to taste

Chipotle Chili powder, to taste

In a large soup pot, begin to brown the ground turkey in olive oil, seasoning with spices. Then stir in the onions, bell peppers, zucchini, and garlic, cooking until onions are translucent and meat is fully browned. Add tomatoes, green chilies, tomato paste, pumpkin, broth, kale, ad remaining spices. Bring to a boil, and then reduce heat to simmer for about 15 minutes.

Sweet Potato Toast with Avocado, Tomato and Tuna Salad

 

1 large Sweet Potato, sliced flat, length-wise

1 Avocado

1 Large Tomato

1 can of Tuna

1 Tbsp. Mayonnaise

Red or Green Bell Pepper

Chili Powder

Begin by slicing your avocado, tomatoes, and peppers. Then open a can of tuna and stir in mayonnaise. Set both aside.

Toast sweet potato in the toaster or a toaster oven. (NOTE: Long even slices toast the best. You will need to push toaster button down 2-3 times. If you’re afraid of burning, use a toaster oven or regular oven.)

Once the toast is cooked assemble your open-faced sandwiches. (NOTE #2: As pretty as these look, they are best eaten with a fork.)