Good mood food recipes
White Bean Turkey Chili Verde
PHOENIX - 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.
![](https://images.foxtv.com/static.fox10phoenix.com/www.fox10phoenix.com/content/uploads/2022/01/932/524/tuckey-chili-verde.jpg?ve=1&tl=1)
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.
![](https://images.foxtv.com/static.fox10phoenix.com/www.fox10phoenix.com/content/uploads/2022/01/932/524/strawberry-chocolate-amond-protein-oatmeal.jpg?ve=1&tl=1)
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.
![](https://images.foxtv.com/static.fox10phoenix.com/www.fox10phoenix.com/content/uploads/2022/01/932/524/salmon-frittata.jpg?ve=1&tl=1)
Smoked salmon, mushroom, and spinach frittata
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