Turkey, Sweet Potato & Red Pepper Chili

Paleo Whole30 Turkey, Sweet potato, and red pepper chili

The first time I made this chili we were visiting my family. My sister was over at my parents house with her girls, who were playing sweetly with my little baby. She got herself a bowl of chili and sat down in the living room in a chair that looks out on the back yard. It was raining and gray outside, one of those days that makes you want to burrow and read (and eat). She stayed there while the girls played and the rest of us visited, looking absolutely serene, and finally I asked her what she was thinking about. She said “this chili is so good.” YES! It’s always a win to allow another mother a moment of quiet peace and feed her something delicious and good for her.

My sister does not follow a paleo diet, but she loved this. She even asked for the recipe and made it that same weekend! My husband loves it, too. When I was making the batch that is pictured above, he had been saying for days “I’m so excited for you to make the chili!” This has become THE chili for us. It is so, so good. Different enough from classic chili to be a totally new experience, but with the very same comforting elements. The sweet potato and red pepper paired with the apple cider vinegar give it a brightness that classic chili doesn’t have. And of course it’s paleo, so no beans here. If you do eat legumes, chickpeas would be lovely in this.

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Why is it that so many of the things we crave are bad for our health?  That’s one of the reasons I can talk about the Whole30 program until the cows come home. For me and my husband, it totally changed our life. I was never one to eat a lot of bad food, but when I got pregnant, everything made me sick except carbs basically. So I ate a lot of them. Now I know that I could have managed the sickness differently with nutrition. My husband had some bad food habits that had been around for years.  Not even getting into everything else it did for us, the Whole30 completely changed the way we look at eating. Andrew now happily gobbles up an egg scramble and doesn’t miss the toast. He eats a big salad with a can of tuna on top and doesn’t wonder where his ‘real’ dinner is. And in this case, we both dive into this amazing chili without giving cheese a second thought. I could talk for hours about Whole30. That’s one of the reasons why I started this blog, so get ready!

Okay back to the chili. All you really have to do is brown the meat, chop everything and toss it into the pot- thats where the magic happens! It’s great if it cooks for an hour, it’s out of this world if it cooks for 3 hours, and don’t even get me started on the leftovers. Make this on a late weekend morning and eat it all day long. Let me know if you make this and what you think! Enjoy!

XOXO,

Mary

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Turkey, Sweet Potato & Red Pepper Chili

Prep Time- 20 minutes       Cook Time- 1hour-all day


Ingredients:

  • 2lbs. ground turkey
  • 1T olive oil
  • 1 large or 2 small yellow onion(s)
  • 1 head garlic (yes, the whole thing!)
  • 2-3 sweet potatoes
  • 2 red bell peppers
  • 3 large carrots
  • 2 28oz. cans diced tomatoes with juice
  • 3 cups chicken stock or bone broth
  • 2T raw apple cider vinegar
  • 2 cups (or as much as you want!) frozen spinach
  • 3T chili powder, or to taste
  • Salt and pepper to taste

Instructions:

  1. In a large pot, add olive oil and heat to medium.
  2. Add ground turkey, breaking it up with a wooden spoon so it crumbles and browns.
  3. Dice onion and add to turkey while it’s browning.
  4. While the turkey and onions cook, mince garlic and add to pot.
  5. Peel* and dice your sweet potatoes and carrots into bite sized chunks, add to cooked turkey.
  6. Remove seeds and dice red peppers, add. Cook for about 5 minutes, until veggies are beginning to soften.
  7. Add diced tomatoes (don’t drain!), chicken stock, and ACV. Add spinach and stir until it thaws and incorporates.
  8. Season with chili powder and S&P to taste, and simmer until veggies are cooked and at least 1 hour, but it gets better the longer it cooks!
  9. Serve with an extra shake of salt & pepper and sliced avocado. Enjoy!

*You can skip peeling if you want to get extra nutrients from the carrot and sweet potato skins- it’s a matter of preference.

Paleo Tuna Casserole with Butternut Squash Pappardelle

veggie filled (3)

Oh my gosh. This casserole was out of this world. You should probably stop what you’re doing and start making noodles out of that butternut squash that has been sitting on your counter for two weeks. This tastes like an honest-to-goodness midwest tuna noodle casserole-without making you feel like you have a rock in your stomach after you eat it. It is so filling, but not at all heavy! Loaded with beautiful veggies and all kinds of good-for-you ingredients, this is definitely going to be a staple at our house. Not to mention that it’s a dream for fall days when all you want is something warm and comforting.

**This post contains affiliate links. This means that if you purchase anything through these links I may earn a small commission at no extra cost to you. Read the full disclosure here.**

My teeny tiny helper and I danced to the Dinosaur Stomp while I made the squash noodles. Well, I danced and she pounded her high chair tray with a St. Joseph block and a rattle. I was prepared for it to be difficult to make noodles from a raw winter squash, but the butternut quash was softer than I expected and we made quick work of it. Pappardelle is a wide noodle, like an extra large fettuccini. You could also cut the squash into large lengthwise chunks and spiralize it, but these big noodles are like beautiful Autumn confetti. Here’s what the squash looked like all noodle-ified.

butternut squash pappardelle

I left the squash whole and used a Y peeler to shave little ribbons around it until I had reached the seeds, then continued around the top part of the squash until I had almost the whole thing in noodle form. While I made the squash noodles, I sautéed the onion, mushroom, and kale in a skillet. I added the cans of tuna and all other remaining ingredients to a mixing bowl and stirred in the sautéed veggies, then mixed it all in with the squash noodles and baked it. I didn’t want the squash to be mushy, so I took it out when the noodles still had the tiniest bit of crunch, but that is a matter of preference. Let me know if  you make this and what you think!

Tuna Casserole with Butternut Squash Pappardelle

XOXO,

Mary


Paleo Tuna Casserole with Butternut Squash Pappardelle


Prep Time-15 minutes          Cook Time- 45 minutes


Ingredients:

Instructions:

  • Preheat oven to 375°
  • Chop onion, mushrooms, and kale and sauté in a skillet until onion is translucent and liquid is absorbed.
  • While veggies are cooking, rinse your squash and use your Y peeler to remove the outside skin. Once the skin is off, keep peeling ribbons of squash until you have made as many as you can.
  • In a mixing bowl, combine tuna with all remaining ingredients.
  • Add sautéed veggie mixture to tuna, and combine in a casserole dish with squash pappardelle.
  • Bake for 45 minutes or until squash noodles reach desired doneness.

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Paleo Quiche

veggie filled (2)

Here we go! First recipe post ever on The Merry Tomato. I didn’t actually plan for this to be the first recipe post, but it’s what I ended up making for dinner the other night and it was so good. So of course I want to share it with you! I have tried making paleo/whole30 quiche before this, but they never turned out quite the way I wanted. Always a little bit too much like a plain old egg bake. Which I love, believe me! But there is something special and a little bit fancy about a quiche made properly, even if it is one of the easiest things in the world.

**This post contains affiliate links. This means that if you purchase anything through these links I may earn a small commission at no extra cost to you. Read the full disclosure here.**

In its most basic form, quiche is eggs and milk whisked together and baked in a crust. It becomes a delicious treat for breakfast, lunch, dinner, or snack 🙂 The key is to have the correct ratio of egg to liquid. For this recipe, I used canned full-fat coconut milk. It is my go-to for most things these days. It is delicious, a great source of healthy fat, and so versatile! We use and love this brand, but any Whole30 compliant canned coconut milk will do.

For the crust, I used one of my favorite things in this world… potatoes! I know some people who follow a paleo diet don’t eat white potatoes, but we have not noticed any sensitivities due to them (thank goodness), so they are part of our diet. You could probably sub sweet potatoes for the crust if you don’t eat white potatoes. I started by peeling two medium potatoes and slicing them thinly. I mixed the sliced potatoes with olive oil, salt, and a little bit of coconut flour to make them stick. I arranged the potatoes in a 9 inch pie dish  so that the whole bottom and sides were covered.

We love quiche at our house. It’s easy and cheap and so versatile. Even the baby loved this! I used onion, mushroom, and spinach for the veggies, but you can use whatever you have on hand or whatever sounds good. Some other combinations that would be tasty are chicken and broccoli, asparagus and smoked salmon, or bacon and brussels sprouts. I sautéed the veggies until they were cooked and the liquid was mostly absorbed from them. Then I added them to the egg and coconut milk mixture, poured it into the crust, and popped it in the oven! That’s it! Please comment and let me know if you tried this recipe and what you used as far as fillings- I would love to try some different ideas, too! Enjoy!

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Veggie Loaded Paleo Quiche


Prep Time- 10 min            Cook Time- 60 min


Ingredients:

Crust-

  • 2 medium potatoes, peeled and washed
  • 2T coconut flour, divided
  • 1T + 2t olive oil
  • Salt and Pepper to taste

Filling-

  • 5 cage-free eggs
  • 1 cup canned full-fat coconut milk
  • 2T filtered water
  • 1T raw apple cider vinegar
  • 2 cups frozen spinach
  • 1/2 large yellow onion or 1 small onion
  • 1 8oz can mushrooms or 2 cups fresh mushrooms
  • salt and pepper to taste

Method:

  1. grease pie dish with 2t olive oil
  2. slice peeled potatoes into rounds, about 1/8 of an inch thick. In a mixing bowl, mix together sliced potatoes, olive oil, 1T coconut flour, and salt & pepper, then arrange in your greased pie dish so as much surface as possible is covered
  3. sprinkle remaining coconut flour over crust
  4. bake crust at 350 for about 25 minutes, or until potatoes are cooked through and beginning to brown
  5. while crust is baking, sauté veggies in a skillet until cooked through and liquid is gone. season to taste.
  6. in a mixing bowl, whisk together eggs, coconut milk, ACV, water, and salt & pepper, then add cooked veggies.
  7. pour egg & veggie mixture into cooked crust and bake at 350 for 30-40 minutes. Quiche is done when the outside is set and the center jiggles just a bit.

XOXO,

The Merry Tomato