Healthy Fall Chili (Crockpot)

If you are like me you make Chili almost every weekend! Haha because its SUPER easy and last for awhile! My neighbors and I just had a pumpkin carving party where we each made a chili! I went with my typical "healthier" option!

Check out the Recipe below! It even fits into the 21DF containers! 

Ingredients:

1lb Chicken shredded or Ground Turkey

1 Can Chicken Broth

1 28oz Can crushed or puree tomato 

1 Butternut Squash chopped 

1 Green pepper chopped

1 Red pepper chopped

1 Onion chopped 

1 can Chili Beans low sodium, drained and rinsed 

1 can White Northern beans, drained and rinsed 

3 dashes of Chili Powder 

2 dashes of Garlic Powder 

Salt 

Pepper 

Directions:

1. Place the chicken (raw) into the crockpot or if you are using ground turkey make sure to brown the turkey first! 

2. Place in the liquids, veggies, beans, and season! Cook on low for 6 hours or high for 3! 

3. Enjoy! 

You can serve with some shredded cheese or my favorite is with corn bread :) Yumm! 

Gluten Free Pumpkin Bread

So this might not be the most healthy recipe I post, but it is GOOD! It is also Gluten Free and Dairy Free :) Sometimes I just have to cave to all the fun fall things! For some reason, most of these fall foods are sweets! The Apple Crisp, Pumpkin Pie, Cheesecakes, Pumpkin Breads, you name it!

So here is a great take on a Gluten Free pumpkin bread inspired by Sweet Phi

Ingredients

3 Eggs 

1 Cup Sugar 

1/4 Cup Brown Sugar

1 1/4 tsp vanilla 

1 Cup Pumpkin
1/3 Cup Oil
1 1/2 Cup Gluten Free Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
4 shakes (1 1/2 tsp?) Cinnamon
4 shakes (1 1/2 tsp?) Ground Ginger
1 tsp Salt
4 shakes (1 1/2 tsp?) Nutmeg
4 shakes (1 1/2 tsp?) Pumpkin Pie Spice
2/3 cup chocolate chips (optional)

Directions
1. Heat oven to 350 degrees
2. In Kitchen Aid mixer or hand mixer, mix Eggs, sugars, and vanilla for 1 minute
3. Add in Pumpkin and Oil and mix
4. In a separate bowl add GF flour, baking soda, baking powder, and the seasonings
5. When mixing, slowly add in the flour mixture
6. Pour into a loaf pan and cook for 50-60 min

Creamy Chicken Cauliflower Risotto

This is a really yummy, "fancy," comfort food that me and my husband LOVED! No dairy, no gluten, Paleo and Whole 30 friendly!

Ingredients:

1 package of Chicken Breast Tenderloins 

1 package of Portabella Mushroom (sliced) 

1/2 Onion chopped

2 cloves Garlic chopped

1 thing of Leaks (sliced)

1 can Coconut Cream 

1 package of Cauliflower Rice

4 slices of bacon (whole 30 approved if need be)  

2 TBS of mustard 

1/4 cup chicken stock

Salt 

Pepper 

Directions:

1. In a fry pan put a little bit of coconut oil (sub EVOO) and fry up the cauliflower rice for 5 min and put aside

2. Keep pan hot, season chicken with salt and pepper. Place in pan and "fry" for 5 min per side and set aside 

3. Place onions, garlic, mushrooms, leaks with oil and saute in a fry pan for about 8-10 minutes. Add in bacon and then add in chicken stock and let simmer for 2 more min. 

4. Now add in coconut cream (just the creamy part) and mustard. Put Chicken back pan with sauce, cover and simmer for 10-12 minutes

5. When finished pour over cauliflower rice!