Good mood food recipes

White Bean Turkey Chili Verde

1 tbsp avocado oil
1 small onion, diced
1 large zucchini, diced 
2 cloves garlic minced
1 lb 93/7 ground turkey 
1 tsp salt
1/2 tsp black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon dried oregano
1 (4-ounce) can mild diced green chiles undrained
1 (15-ounce) can cannellini or great northern beans, drained 
2 cups low-sodium chicken broth
1/2 cup frozen spinach
1 bay leaves
Optional items to garnish: avocado, cilantro, pico de gallo, shredded cheese, plain yogurt, pickled jalapeños, lime, etc

Cooking instructions: In a large pot over medium, heat avocado oil and add onions. Sauté for 4- 5 minutes until softened. Add garlic and zucchini, sautéing another 3 minutes. Add the ground turkey, salt, and pepper and cook, breaking up the meat with the edge of a spoon into smaller pieces. Cook until the turkey is no longer pink, about 5 minutes. Add the spices, green chiles, drained beans, broth and bay leaves and bring the pot to a boil. Reduce the heat to a simmer and cook uncovered for 25 minutes to allow the chili to thicken, stirring occasionally. Ladle the chili into bowls and top with desired toppings.

White bean turkey chili verde

Strawberry Chocolate Almond Protein Oatmeal

1/2 cup old-fashioned rolled oats
1/2 scoop protein powder or 1 scoop collagen peptides 
1 tbsp chia seeds, hemp hearts, or ground flax
Pinch of salt 
(Optional) ½-1 tbsp monk fruit or other sweetener to taste 
1 1/4 cups unsweetened almond milk or skim milk
1/2 cup strawberries, sliced
1 tbsp yogurt (no sugar added, non-dairy if needed)
1 tbsp slivered almonds
1 tbsp cocoa nibs or dark chocolate chips

Cooking instructions: To a saucepan, add oats, protein powder or collagen peptides, seeds of choice, sweetener of choice, and a pinch of salt, then stir to combine. Add the milk, then turn on the heat to medium and bring mixture to a simmer. Allow to cook for 5-8 minutes to desired consistency. Remove from the heat and pour into a bowl. Top with a dollop of yogurt, sliced strawberries, slivered almonds, and cacao nibs.

Strawberry chocolate almond protein oatmeal

Smoked Salmon, Mushroom, and Spinach Frittata

4 oz wild-caught smoked salmon, diced
1/2 tbsp avocado oil
1 large shallot or 1/2 red onion, diced finely
1 cup white button mushrooms, sliced
1/2 cup frozen chopped spinach
1/2 tsp salt
¼ tsp fresh cracked pepper
5 large eggs
1/2 cup cottage cheese 
2 tbsp chopped fresh dill (optional: extra to garnish)
1 tsp lemon zest 
Optional to garnish: A dollop of yogurt or creme fraiche, fresh dill, capers, and/or wedge of lemon

Cooking instructions: To a pan over medium heat, add avocado oil and shallots and sauté until softened. Add mushrooms and sauté for 2-3 minutes, then add frozen spinach. Sauté until the spinach has defrosted. Season with salt and pepper. Turn off the heat and let cool. Meanwhile, in a bowl, whisk together the eggs, cottage cheese, dill, and lemon zest. Add the vegetables to the egg mixture, then add the diced smoked salmon. Spray a pie plate or quiche dish with cooking spray, such as avocado oil spray or olive oil spray. Bake at 375F° for 30-45 minutes, or until the top starts to turn golden brown and the center is cooked. Once out of the oven, slice and garnish as desired.

Smoked salmon, mushroom, and spinach frittata

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