Turkey and Sweet Potato Chili


3 tablespoons olive oil

1 large yellow onion, finely diced

4 cloves of garlic, minced

½ serrano chili, minced

1 tablespoon chili powder (ancho chile powder if you can find it)

1 tablespoon ground cumin

2 tablespoon sweet paprika

½ teaspoon cayenne pepper

1 tablespoon salt

1 pound dark meat ground turkey

2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)

1 quart chicken stock or chicken bone broth

1 15oz can black beans, drained and rinsed

1 15oz can pinto beans, drained and rinsed

1 15oz can kidney beans, drained and rinsed

avocado, cilantro, and sliced scallion for serving


1. In a heavy bottom pan, heat the olive oil over medium heat.

2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.

3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.

4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.

5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.

Recipe Cred: Goop


Red Wine Vinagrette


  1. 1/3cup olive oil
  2. 3tablespoons red wine vinegar
  3. 1teaspoon Dijon mustard
  4. 1teaspoon honey
  5. kosher salt and black pepper


  1. In a small bowl, whisk together the oil, vinegar, mustard, honey, ½ teaspoon salt, and ¼ teaspoon pepper.

Recipe Cred: Real Simple

Slow Cooker Creamy Mac and Cheese

Serves 6

2 hours of time


  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10.75 oz) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup milk (I used 1%)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper


  1. Boil the macaroni in water for six minutes and drain.
  2. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
  3. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
  4. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

Recipe Cred: Six Sisters

Quinoa Salad With Sweet Potatoes and Apples

Quinoa Salad With Sweet Potatoes and Apples


  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups quinoa
  • Salt
  • 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
  • Freshly ground pepper
  • 1/4 cup apple cider vinegar
  • 2 large Granny Smith apples, cut into 1/2-inch dice
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup of craisins
  • 1/2 cup of chopped walnuts or pecans
  • feta cheese (add amount to your preference)
  • 8 packed cups baby greens, such as arugula or kale (about 6 ounces)


  1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
  2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
  3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion, craisins, nuts, feta and greens and toss well. Serve right away.

The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Recipe Cred: Food & Wine

Schutjer Meatloaf

Schutjer Meatloaf


– 1 to 1 1/12 lbs of ground turkey

-2-3 slices of wheat bread broken to bread crumbs

– 2 eggs

– 4 Tbsp BBQ sauce, plus more for covering meatloaf at end of cooking

– 1/2 cup of shredded cheddar

– 1/2 Tsp of onion powder

– 1/4 Tsp of garlic powder

– Salt and pepper to taste

– Worcester sauce to taste


Beat the eggs in a separate bowl. Using a food processor, grind the bread slices to crumbs. Put the ground turkey in a large bowl and mix together with all the ingredients except the cheese. Once the meat is throughly mixed, put half of the mixture in a greased bread loaf pan. Sprinkle the shredded cheese over the meat and then cover with the rest of the mixture. Cover the pan with tinfoil and cook at 350 for 45 minutes. Take off the tin foil and cover meatloaf with a thin layer of BBQ sauce. Cook for 15 more minutes and then let cool.

Recipe Cred: April Schutjer

Mango Quinoa Salad

Mango Quinoa Salad


2 cups cooked quinoa at room temperature

1 14 oz can black beans, drained and rinsed

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful of chopped cilantro (about 1/2 cup)

3 Tbsp of extra virgin olive oil or avocado oil

4 Tbsp of red wine vinegar

1-2 Tbsp of fresh lime juice ( I use a whole lime and it’s good)

kosher salt

freshly cracked black pepper

* I also like to add tomatoes and avocado as fresh ingredients at the end


Quinoa can be cooked in water or broth. Cook the quinoa ahead and let cool in fridge. Dice all ingredients and then mix together with dressing. Add quinoa and fresh ingredients at the end.

Recipe Cred: Ali Vincent




6 Tbsp of melted butter

1 cup milk

6 eggs

1 cup flour

4 Tbsp sugar


Turn on the oven at 400 degrees and melt butter in the oven. Don’t burn it! In a blender mix all the other ingredients until smooth. Pour the batter of the melted butter in a 9 x 9 glass pans. Cook for 20 minutes.




1 cup sugar

3/4 cups butter

1/4 cups molasses

1 egg

2 1/2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp cloves


Mix sugar, butter, molasses, and egg in the mixer. mix until smooth. In a separate bowl sift together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add to wet ingredients in mixer and mix until smooth. Roll dough into little balls and coat them in sugar. Bake at 350 degrees for 8 minutes. Take the cookies out at 8 minutes. They will look like they aren’t done but give them time to cool and they will be perfect.