Tag Archive | gluten free

Taco Corn Chili

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It may only be August, but today in Wisconsin, the high temperature was 68 degrees, it was cloudy, windy, rainy and quite, might I say, cold. At least compared to the rest of our summer, that is. We have had highs in the 80’s since March! While it has been wonderful to have all the warm temps, today was a nice change. It made me crave fall and all that comes with is. Pumpkin, apple cider, scarves, boots…well, you get the idea. And in case the cool day couldn’t have got any better, it was the first preseason NFL Packer Game. In fact, it’s on TV as I write this. Ahhh, I love football and I love my Pack.
But, I’m not here to talk football, and frankly, you should be glad, because I don’t know that much about it. I know the ‘downs’, the scrimmage, huddles, and yes, I know when they get a touch down.
So what goes better with football season and fall, except chili? Let’s face it, it’s easy to make for a crowd (particularly men watching football), it’s delicious, you can make it however you want to. You could add noodles (which I happen to love, but since I’m eating clean, I like to add brown to mine), cheese, sour cream (or plain Greek Yogurt, in my case. Yes, it taste surprisingly like sour cream), hot sauce. Really, whatever you feel like goes.
Another awesome thing about this recipe, you can make it all in one pot. One dish and you’re done. Yay! That’s my kind of meal.
P.S. It’s also gluten free and a ‘clean’ recipe

Taco Corn Chili (adapted from Gluten Freely)

1 lb lean ground turkey (I use Jennie-O Ground Turkey 93/7)
1 (15 or 16 oz) can black bean, drained and rinsed
1 (10oz) can diced tomatoes with green chilies, undrained
1 (9oz) package frozen corn (I’m sure you could use fresh too, just use a scale to weigh it)
2 cups water
1 Tbsp chili powder
2 tsp honey
2 tsp onion powder
1 tsp ground cumin
1/2 tsp salt

In a large pot sprayed with cooking spray, cook turkey over medium-high heat. Cook turkey until until no long pink; Drain, if necessary.
Mix in the rest of the ingredients. Bring to a boil; then reduce the heat. Simmer uncovered for about 18 minutes, stirring occasionally.

Top with desired topping and enjoy!

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Chickpea Chocolate Chip Cookies

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I know what you’re thinking. Chickpeas…in a cookie. That sounds gross. Well, let me tell you, it is ANYTHING but gross. It is amazing! If you are looking for a healthy alternative to your favorite cookie in the whole world, your search stops here.

Now, don’t get me wrong. These don’t taste exactly the same the buttery, sugar-filled deliciousness of normal chocolate chip cookies. But, these are clean and gluten free, and packed with protein, thanks to the beans. It’s kind of like eating a ball of dough every time you eat one. They’re pretty great.

My hubby was not as convinced. He thinks that anything with beans in it is automatically gross. Well, he can just eat the sugary cookies and get over it…wait, I rarely make them anymore…lol

Also, a big shout out to Janelle for letting me borrow her food processor! Thanks Friend!!!!

Chickpea Chocolate Chip Cookies (adapted from Maria’s Eat-Clean Journey)

1 can chickpeas, drained and rinsed

1/2 cup nut butter (I used my DIY Almond Butter, but you can use peanut butter too)

1/4 cup honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. In a food processor, combine all ingredients except the chocolate chips, until perfectly smooth. Either fold in the chocolate chips with a spatula, or throw them in and pulse a few times to incorporate them in all the dough. Line a baking sheet with parchment paper. Place tablespoons of dough onto cookies sheet and bake for 10-15 minutes or until the cookies are golden in color.