Sweet Potato Turkey Chili

It’s Chili time baby. Why not add some color and flavor to make your experience a slightly healthier one?!  I added sweet potatoes and lots of fresh herbs with a good combination of delicious chili spices. When cooking chili, its important to let it simmer for a while in order to let the spices bloom properly, always taste and adjust spices after you have let it cook for quite a while.  I did not add beans to mine, but it is always a great option! Enjoy!


Serves: 4 (2 + 2 leftovers)


  •  2 tbps olive oil
  •  5 cloves garlic minced
  •  1/2 red onion diced
  •  1 to 1.5 lbs ground turkey breast
  •  fresh black pepper
  •  1 sweet potato cubed
  •  1 can 14.5oz can diced tomatoes
  •  1 cup marinara sauce
  •  1.5 tsp cumin
  •  1 tsp paprika
  •  2 tsp chili powder
  •  1/2 tsp cayenne pepper (more if you want an extra kick!)
    • Please note you can also use a “chili spice packet” in lieu of the previous three ingredients – just follow packet directions!
  •  pinch of salt
  •  1.5 cups of water
  •  3 green onions sliced
  •  1/2 cup cilantro chopped
  •  1/2 cup parsley chopped
  •  sliced avocado for garnish

Directions: 1. Heat olive oil on medium and sauté garlic for 2-3 minutes, then add diced red onion. Saute for another 2-3 minutes. Add ground turkey breast and season with black pepper. Stir frequently until ground turkey is cooked through. 2. Add sweet potato, diced tomatoes, marinara sauce, seasonings, and water. Allow pot to simmer for at least 25 minutes. This will allow the seasonings to bloom and the sweet potato to cook thoroughly. Consider adding an additional cup of water if too much liquid evaporates during the cooking process. 3. Once flavor has infused to your liking, add green onion, cilantro, and parsley. Serve with fresh sliced avocado and extra fresh herbs. IMG_4102   IMG_4103 IMG_4105 IMG_4104   IMG_4107 IMG_4108 IMG_4117 IMG_4112

Whole Wheat Pumpkin Spice Bread with Cinnamon Streusel Topping

Tis’ the season for pumpkin spice everything people!!  I am truly ecstatic about it being socially acceptable to post pumpkin spice recipes on the regular… although I have been known to indulge mid July on occasion.  Besides all that, this bread is made with half whole wheat flour and half all purpose flour to add a little fiber and protein into your fabulous diet!   The simplest small adjustments can really do wonders for a baked bread. This one is chock full of healthy ingredients making it a very acceptable addition to your breakfast or mid afternoon snack perhaps! Enjoy!

The Healthy Bachelorette: Pumpkin Bread with Strussel Topping

Whole Wheat Pumpkin Spice Bread with Cinnamon Streusel Topping

  • 1 15oz can unsweetened whole pumpkin
  • 3/4 cup low-fat plain yogurt
  • 1 tablespoon honey
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Streusel Topping

  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons cold butter, cut into small pieces

1. Preheat the oven to 350 degrees.

2. In a medium size bowl, combine the pumpkin, yogurt, honey, sugar, vanilla, egg, pumpkin spice, and cinnamon. Mix thoroughly by hand with a wooden spoon. Set bowl to the side.

3. In another medium bowl, combine the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Fold slowly into bowl with the wet ingredients, combine thoroughly but do not over mix.  Pour into a greased bread loaf pan.

4. To prepare the streusel, mix all ingredients together in a small bowl and sprinkle evenly over dough. Bake in the oven for 1 hour until a fork comes out clean from the center.

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Peachy Yogurt Muffins with Cinnamon Streusel Topping

Muffins really are a glorious form of food. They can be savory or sweet, crunchy or soft, and the can be filled or topped with just about anything. Even better is that you can make them with some healthier ingredients to be sure they don’t contribute to any other muffin tops… YIKES!  Take note you can use just about any other form of fruit you would like in place of peaches. In addition, you can substitute 1 cup of white flour for 3/4 whole wheat flour below. Adding in some whole wheat flour will add some fiber and protein to the muffins however they will also make the muffin slightlys more dense. Using yogurt in this recipe makes it a lower fat version without compromising the light and fluffy texture! This is a simple recipe that just involves a whisk, 2 bowls, a muffin tin, and my most favorite thing ever – streusel topping! Enjoy!

The Healthy Bachelorette

Peachy Yogurt Muffins with Cinnamon Streusel Topping

Makes 12 muffins

For the Muffins

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 cup fat free plain yogurt
  • 1/4 cup skim milk
  • 1 tablespoon melted butter
  • 1 1/2 cups diced peaches
  • When making the whole wheat version: use 3/4 cup whole wheat flour + 1 cup white flour, and add 1/4 extra cup of yogurt to your recipe!

For the Topping

  • 1/2 cup oats
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons butter melted


1. Preheat your oven to 350 degrees.

2. Gather your dry ingredients and a mixing bowl. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Gather your wet ingredients and a small mixing bowl. Combine your eggs, yogurt, milk, melted butter, and peaches.

4. Add your wet ingredients to the dry. Lightly mixing until just combined, do not over mix. Scoop batter into your muffin pans.

5. For the topping: combine all ingredients and evenly spread on top of the muffins.

6. Bake for 25 minutes or until a tooth pick comes out clean.