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Whole 30 Day 2: My first recipe!

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I'm glad I remembered Helya's podcast this morning. Water truly is a revelation and I needed that reminder today. I'm a little foggy-headed and lethargic, just as the handy timeline says I will be. But I'm excited to be so open about my food plan, hearing from friends on facebook, and full of positive intention. I am told this will wane, but whatever, I'm just going to stay in today. 

Last night was a major victory. I cooked dinner. I had ingredients and an idea in my head and I cooked it - basically made up from the mental reserve of years of watching my mother cook and marathoning Chopped as I fall asleep. I made a very simple turkey chilli, bare-bones, if you will. 

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  • 1.25lb lean ground turkey
  • 1 green pepper
  • 1/2 white onion
  • 3 tomatoes 
  • 1/2 can Goya coconut milk 
  • 2tbs EVOO
  • 1-2tsp garlic
  • Spices: sea salt; fresh ground pepper; oregano; cumin; basil; parsley; arrowroot; Mrs. Dash no salt added Garlic & Herb; Lowry's seasoned salt (the last 2 are totally optional and I only used because I was worried it'd be too bland - I don't have a firm grasp on seasoning - yet!)

One skillet:

  1. Dice pepper and onion
  2. Put EVOO and garlic in hot skillet
  3. Add pepper first; Cook for 1-2 minutes
  4. Add onion, oregano and cumin; Cook for 2-3 minutes.
  5. Add ground turkey; use wood spoon to cut up as it cooks; the color change/ cooking of the turkey is a good indicator of how long to cook

One small pot:

  1. Put 1/2 can of coconut milk to start.
  2. Add diced tomatoes
  3. Add arrowroot, liberally
  4. Add oregano, parsley, basil, cumin, salt, pepper, etc.
  5. Stir, letting the arrowroot help it thicken and come together

Drain the turkey skillet then add tomato cream sauce once turkey is cooked through. Let it simmer for a few minutes and then it's done! Makes 4-5 servings. 

Drink water. Eat well. Enjoy life. I'm trying to keep it simple. 

x/Amy

 

Amy KocurComment