I visited our brand new Trader Joe's for pretty flowers and did some decorating:
I went to lunch with a good friend who I didn't see all summer and walked around Art Prize:
I got to FaceTime with my nephews and their Halloween Gingerbread House:
I found a cute little round pumpkin at the apple orchard:
I took out some homemade winter wear for a freezing cold morning walk:
I tested out a new workout program and LOVED it:
And, finally, did a crap ton of cooking and meal prep on Sunday.
Sunday is my main meal prep day of the week. Whether I get up early and get it all done, slowly work on dishes and prep throughout the day, or cook up a storm after a weekend shift, I make it work. If this doesn't happen, our healthy eating suffers during the week.
All this talk of chilly weather and pumpkin picking meant only one thing: Turkey Pumpkin Chili.
I started with the chili
- 1 small red onion and 2 cloves of garlic chopped and sauteed in olive oil
- Add 1 lb of ground turkey to onions and garlic and cooked until browned
- Then add 1 cup chopped bell pepper and 1 chopped jalapeno + cook for 5 minutes
- Stir in 1/2 cup pumpkin puree, 1 can rinsed great northern beans 1 can diced tomatoes, and 1 cup veggie or chicken broth.
- Spice it up with 2 T chili powder, 1.5 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and a sprinkle of cayenne pepper.
- Simmer for 30 minutes, stirring occasionally.
Then I made my favorite white cheddar yogurt cornbread from Daily Garnish:
Baked in a cast iron skillet:
The finishing touch? I had roasted a spaghetti squash earlier in the week to save it from going bad with the intention of mixing it in with something. It's so versatile and goes well with everything! So I decided to serve the chili on a bed of spaghetti squash topped with some plain greek yogurt.
Happy Fall, Y'all!