Crock Pot Sweet Potato Turkey Stew
1 yellow onion, diced
1½ cups carrots, sliced into large chunks
5 cups sweet potatoes, peeled and cubed
1 teaspoon avocado oil
1 teaspoon dried ginger
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried thyme
1½ teaspoons freshly ground black pepper
1 cup pumpkin purée
2 cups bone broth
1 pound ground turkey
Juice of 2 limes (about 4 tablespoons bottled juice)
6 green onions, sliced
1 avocado, diced
Prepare vegetables and place them on the bottom of your crock pot. Place uncooked ground turkey on top of vegetables. Pour pumpkin purée and bone broth on top of the vegetables and turkey. In a separate bowl, mix avocado oil and seasonings. Pour mixture in the crock pot. Cook your stew on low for 8 hours or high for 4 hours. With 1 to 2 hours remaining, mix well so ground turkey falls apart. When finished, stir in lime juice and serve hot. Top with green onions and avocado. Inspired by rallypure.com.
Cranberry Pumpkin Bread
Canola oil spray
½ cup whole-wheat pastry flour
½ cup unbleached all-purpose flour
½ cup ground flaxseed
2/3 cup packed light brown sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup canned pumpkin
¼ cup canola oil
½ cup unsweetened applesauce
¼ cup 100 percent apple juice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup dried cranberries
Preheat oven to 350 degrees. Lightly coat an 8×4-inch loaf pan with canola oil spray. In a medium bowl, combine flours, flaxseed, sugar, baking soda, and salt. Set aside. In another bowl, lightly beat eggs. Then mix in pumpkin, canola oil, applesauce, apple juice, cinnamon, ginger, nutmeg, and dried cranberries. Finally, add wet ingredients to dry ingredients, mixing until all the ingredients are incorporated into batter. Pour batter into prepared pan. Bake for 50 minutes, cool in pan on wire rack for 10 minutes. Remove bread from pan and continue cooling on rack. Inspired by the American Institute for Cancer Research.
No-Bake Carrot Cake Bites
½ cup coconut flour
½ cup plus 1 tablespoon of water
2 tablespoons unsweetened applesauce
½ teaspoon vanilla extract
1 teaspoon cinnamon
4 tablespoons granulated sugar (or substitute of your choice)
1 medium carrot finely chopped (recommend using a mini-chopper or food processor)
4 tablespoons reduced-fat shredded coconut
Combine coconut flour, water, applesauce, and vanilla extract in a mixing bowl. Stir items well. Add cinnamon, sugar substitute, and shredded carrots. Stir until dough is formed. Place dough in the refrigerator for 15 minutes. Once the dough has chilled, use a small scoop and roll dough into balls. Roll balls in coconut until covered. Refrigerate until ready to serve. Store in the refrigerator for up to a week. Treats are gluten-free, low-carb, and vegan. Makes 15 bites.
