Turkey Butternut Squash Stew

This stew is the epitome of healthy comfort food. It’s the perfect antidote on a chilly day and full of nutritious ingredients to boot. I’ve made it a couple times already and love that we’re able to get a few night’s worth of meals out of it. It’s been wonderful with the damp, drizzly, and gray weather we’ve been having. It’s definitely going to be on repeat this winter.

On another note, we got our tree over the weekend — on a very rainy, wet day (we ate this stew for dinner that night). We went to a tree farm on Sauvie Island and picked out a little Douglas Fir. When I spotted the tree, I swear it had a beam of light shining down on it. It was so radiant and emitted such a glow. We instantly agreed on it too, even though we had intentions of getting a Grand Fir when we got to the tree farm. Anyway, the tree is perfect and the house smells lovely with its aroma. Lights are on, but we’re waiting to adorn it with ornaments until next week. We’ll be out of town tomorrow through Sunday and know the kitties might be too tempted by the shiny, hanging bulbs while we’re away! We have a friend checking in on them, of course, but they still end up with extra time to themselves. Anyway, if you want to get a glimpse of our little tree thus far and see me hauling it in the wagon, visit my Instagram page HERE.

Cheers and enjoy!

Ingredients:

  • 1-2 Tbsp grass-fed butter or ghee
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb ground turkey breast
  • 1 lb ground turkey breakfast sausage (I used New Seasons’s country sage turkey breakfast sausage)
  • 1 medium cabbage, chopped
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 2 large carrots, diced
  • 1/4 – 1/2 cup good-quality chicken, turkey, or vegetable broth
  • 1 tsp poultry seasoning
  • 1/2 tsp dried sage
  • 1 bay leaf
  • Sea salt & black pepper, to taste

Directions:

  1. Melt butter or ghee in a large pot over medium heat. Add the onion and garlic, and sauté a couple minutes, until onion is translucent. Next, add the ground turkey breast and ground turkey sausage. Season to taste with a little sea salt and black pepper. Continue to cook meat for several minutes, until browned, breaking up the pieces with a spatula as needed.
  2. Next, add the cabbage, 1/4 cup of broth, and a bit more sea salt and black pepper. Stir, reduce heat to medium-low, and cover with a lid. Let simmer for 10 minutes.
  3. Add the butternut squash, carrots, poultry seasoning, dried sage, and bay leaf. Stir well. If need be or desired, add up to 1/4 cup more broth. Cover with lid and let cook for another 10 minutes or until squash and carrots are tender.
  4. Taste and adjust seasoning, as desired. Remove bay leaf before serving.

Yields: ~6-7 servings

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Herbed Turkey Potato Stew

herbed-turkey-potato-stew

It’s been chilly, damp and drizzly in Portland lately. With weather like this, I want nothing more than a warm and hearty one-dish meal. To me, this one kind of tastes like a mixture of Thanksgiving and shepherd’s pie, and it’s straight up healthy comfort food. It’s an especially great meal to have after a hard training session since it’s full of good starchy carbohydrates. If you’re not a regular potato eater, add more sweet potato or use butternut squash instead. Make it what you need it to be for you and most importantly, enjoy!

Meanwhile, I recently got my personal training site up and running, which you can check out HERE. If you live in the Portland area and are looking to do personal training in NE (MLK and Alberta) or NW (near Pearl District/Nob Hill), be sure to hit me up. I am currently taking new clients!

And, on another note, I was on live TV last week! I had the opportunity to go on KATU Afternoon Live here in Portland and make my pumpkin caramel bars. It proved to be a lot of fun and looks as if I’ll be a guest again in the near future. Watch the replay HERE.

UPDATE: I also went on KATU Afternoon Live and made this recipe on November 23, 2016! Watch the replay HERE!

herbed-turkey-potato-stew-2

Ingredients:

  • 1 Tbsp extra virgin olive oil or grass-fed butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 lb ground turkey white or dark meat, or a combination of both
  • 2 Tbsp fresh tarragon, chopped (*or 1 Tbsp dried)
  • 1.5 tsp dried thyme
  • Sea salt and black pepper to taste
  • 1/2 – 2/3 cup good-quality chicken or turkey broth
  • 5 medium Yukon gold potatoes, scrubbed and cut into 1-inch pieces (peel if desired)
  • 1 medium white sweet potato, peeled and chopped
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 12 oz bag frozen peas

Directions:

  1. Heat large pot over medium heat and add the olive oil or butter. Once heated, add the onion and garlic, and sauté 1-2 minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue cooking until the meat is mostly browned (about 5 minutes), breaking up the large pieces with a wooden spoon or spatula as needed.
  2. Next, mix in the yellow potatoes, sweet potato, broth and thyme. *Note: if using dried tarragon, add now. Add more sea salt and black pepper to taste. Stir well and reduce heat to medium-low. Cover pot with a lid and allow mixture to cook for 10-12 minutes, stirring occasionally.
  3. After 10-12 minutes, add the fresh green beans and frozen peas. If needed, add a bit more broth. Cover again and cook 5-6 more minutes or until potatoes and beans are tender.
  4. Stir in the fresh tarragon. Taste and add more sea salt and/or black pepper, if desired. Serve.

Yields: ~6 servings

 

Chicken and Italian Veggie “Rice”

Chicken and Italian cauli rice

Happy Monday, everyone! I hope all of you that celebrate Valentine’s Day had a great one. We don’t really celebrate or care much about it, but I always get Jesse some nice chocolates every year, just to be a little cheesy. He surprised me this year and gave me a raw honey-sweetened chocolate bar with a generous gift card to Athleta. I was not expecting it at all since he generally doesn’t get me anything (he’s done flowers once or twice in the past, but the cats eat them), so was shocked when he handed me a gift. It was so sweet of him and I was quite touched. The rest of my Valentine’s Day was spent at a friends house meeting her 4-week old baby boy. I took lunch over to her from Cultured Caveman, hung out with her little dude and talked essential oils with her (and her husband too!). She wasn’t able to come to the oils class I hosted a couple weeks ago since she had just had a baby, so I came to her. After that, I headed home for a bit and then Jesse and I met our friends for dinner at Besaw’s. We didn’t choose to go out to dinner because it was Valentine’s Day, but because we had all been wanting to get together, and it just so happened to work out that day. Anyway, it was a fun evening with good friends! It was a great day too!

Meanwhile, I hope you enjoy this recipe! It came together unplanned (like many of my recipes do) and to be honest, I really wasn’t prepared to take a picture of it, but snapped one anyway. Hopefully, I can remake this sometime soon and update the photo with a better one. I just know I didn’t want to wait any longer to share the recipe (I already waited a little bit) since I’m a bit overdue.

Cheers!

Ingredients:

  • 2 boneless skinless chicken breasts
  • 2 Tbsp grass-fed butter or ghee
  • 2 cloves garlic, minced
  • 1 medium fennel bulb, sliced
  • 1 small or medium head of cauliflower, “riced” in the food processor (I use this one)
  • 2 cups torn lacinato kale leaves with stems removed
  • 1 medium tomato, chopped
  • Splash of chicken bone broth, preferably homemade
  • 1 tsp dried oregano, plus more if desired
  • Sea salt and black pepper to taste

Directions:

  1. Melt 1 Tbsp of the butter or ghee in an oven proof skillet (I use and love this one) over medium heat. While pan is heating up, season chicken breasts with sea salt and pepper. Add chicken breasts to the hot pan and sear 4 minutes each side. Then place in a 350 degree oven and bake for 20-25 minutes, depending on the thickness of the chicken breasts.
  2. While chicken is baking, melt the other Tbsp of butter or ghee in a large pan over medium heat. Add the garlic and fennel, and sauté 3-4 minutes or until fennel is softened slightly. Then, add the kale and bone broth, and stir.
  3. After a minute or two, reduce heat to medium-low and add the riced cauliflower, oregano, and sea salt and pepper to taste. If needed, add a dash more bone broth. Then, add the chopped tomato and stir. Allow mixture to cook through a couple minutes and then keep warm over low heat until chicken is done.
  4. Once the chicken is done, slice into strips and serve on top of the cauliflower rice mixture.