Hearty Fall Recipes

Fall has a way of changing what's on the menu. As the days get cooler, these are a few tasty go-to recipes for the season.

Turkey Chili

• 1 tsp. olive oil

• 1 large onion, chopped

• 1 medium red bell pepper, chopped

• 1 medium yellow (or orange) bell pepper, chopped

• 1 lb. raw 93% lean ground turkey

• 1 (28-oz.) can chopped tomatoes

• 1 - 15-oz. can kidney beans, rinsed, drained

• 1  - 15-oz. can black beans, rinsed, drained

• 1 tsp. chili powder

• ½ tsp. sea salt (or Himalayan salt)

• Crushed red peppers (to taste; optional)

• 12 sprigs parsley, chopped

Heat oil in a large saucepan over medium-high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft. Add turkey; cook for 4 to 5 minutes, or until turkey is browned. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes. Divide turkey chili into 6 serving bowls and garnish with parsley if desired.

 Roasted Root Vegetables

• Dice beets, sweet potatoes, potatoes, carrots and onions.

• Place on foil covered cookie sheet.

• Drizzle with olive oil.

• Sprinkle with herbal sea salt

• Bake at 400 until done (about 35 minutes)

 Creamy Pumpkin Spice Protein Shake

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 serving vanilla protein powder

• ½ cup pure pumpkin puree

• ½ tsp. pumpkin pie spice

Place almond milk, ice, protein powder, pumpkin puree, and pumpkin pie spice in blender; cover. Blend until smooth.