Saturday, May 9, 2020

A lot of folks find it difficult to find healthful recipes that everyone in the family will love. A fat reduction overview can help you produce a clear summarize of what you demand to focus on to carry out your fat burning objective if you're a beginner; or serve as a reminder for the ones who are at an advanced or more boost step of their weight loss program. Applying are seven steps that can serve as guidelines for your special weight loss plan. The first thing that one must understand is that losing weight and losing fat is not a similar thing. Many weight loss plans have misled people into considering that it is the same, but most diets and weight loss plans only work by producing a person's body to eliminate more muscle flesh and water than actual body fat, more help please visit The Fat Loss Factor. More often than not, a well-intended meal to nourish the family turns into polite excuses around the table as to why no one is able to have dinner that evening. Well, its time to turn those cardboard-tasting meals into something delicious and nutritious! Below is a great chili recipe for a cold day, packed with protein and vegetables, which is sure to keep everyone at the dinner table asking for more!

BRENDAS HEALTHY HARVEST CHILI (serves 6)

INGREDIENTS:

  • 1 tablespoon organic extra-virgin olive oil
  • 1 chopped large organic yellow onion
  • 1 chopped organic green bell pepper
  • 1 chopped organic yellow bell pepper
  • 1 chopped organic red bell pepper
  • 1 clove organic garlic, minced
  • 1 pound ground organic, free range, grass-fed turkey
  • 1 (14.5 ounce) can organic diced tomatoes with green chilies
  • 1 small organic sugar pumpkin (enough to yield 3 cups pumpkin puree) NOTE: If pumpkins are out of season, try another organic winter squash like butternut squash or spaghetti squash
  • 1 tablespoon organic chili powder
  • teaspoon organic cracked black pepper
  • 1/8 teaspoon sea salt
  • 2 organic hass avocadoes
  • 6 cups broccoli (steam)

DIRECTIONS:

Heat the oven to 400 degrees. Cut pumpkin in half and scoop out the middle seeds. Place both halves of pumpkin on a baking sheet lined with aluminum foil (with inside facing down). Roast in the oven for 35-45 minutes or until outside flesh is browned and inside is tender. Set aside to cool. When pumpkin is cool, scoop out flesh and process through a food processor until smooth.

While the pumpkin is roasting, heat the oil in a large skillet over medium heat, and saute the onion, bell peppers, and garlic until tender and the onions are translucent. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes.

While the Healthy Harvest chili is simmering, cut up broccoli florets and place in a large stockpot filled with 1 cup water and stainless steel steamer. Steam cook until broccoli is tender (about 15 minutes).

For best tasting results allow the chili to cool, then set in an airtight container in the refrigerator overnight to allow the flavors to blend together. Top with sliced avocado and serve heated with steamed brocolli.

Recipe taken and adapted and changed from www.allrecipes.com, "Pumpkin Turkey Chili" at http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx

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