Happy weekend all! I have yet another busy weekend full of birthday celebrations. We will be celebrating my youngest son Hudson’s 2nd birthday and my middle son Ashton’s 5th birthday on Sunday afternoon. We decided to combine their parties again this year because their birthdays are only two weeks apart and really who wants to have two parties that close together? It’s going to be a Ninjago themed party (for those of you without small boys in your life, that is a Lego ninja show). I tend to go a little overboard on decorating and themes when it comes to parties with my kids. It’s something I really enjoy and the boys love it. I have been prepping all week to get ahead of the weekend craziness. I’ve already made the piñata, filled the goodie bags and done all the shopping. Today I will be working on the cake. I do still have a few details to plan out but I’m really excited for the party. Stay tuned and I will post pictures on Monday from the party.
In other news, my leg is finally starting to feel better. I’ve been able to get a couple of runs in this week and recover quickly. I did a longer run on Saturday of 7.5 miles to see how my knee would hold up and all in all it wasn’t too bad. It was a bit sore so I stopped a couple a times to stretch and took the pace slower. I iced it when I got home and by Sunday I was feeling fine. On Tuesday I did my track workout and managed almost 5 miles without pain. I felt like I was flying. Best feeling ever. It really changed my mood. Here’s my Instagram post from that workout.
On a side note, I thought I’d share some exciting news that I got word this week that I’m the newest sweat pink ambassador! I’m so thrilled to be joining such an inspiring community. Here’s a link to find out more about them. I’m sure I will giving you more details in a later post on all the exciting things I will be doing in the next little while.
On to todays recipe…. This past weekend it really cooled down here in Winnipeg. It was rainy and windy so all I wanted was some warm comfort food to sooth the soul. We had a pretty lazy day Sunday so I spent most of the afternoon in the kitchen cooking up a storm and staying warm. Here’s what I came up with.
Hearty turkey chili:
Makes 4 servings
- 1 lb. ground turkey
- 1/2 red onion, diced
- 2 celery sticks, chopped
- 2 carrots, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 garden tomatoes, chopped
- 1- 540 ml can kidney beans, drained and rinsed
- 2- 540 ml cans diced, stewed, tomatoes
- 2 tbsp chili powder
- 4 bay leaves
- 1/8 tsp cayenne pepper
- dash of salt and pepper
- Heat large pot on med-high. Add 1 tbsp of oil olive.
- Add the turkey to pot.
- Cook for about 3-5 minutes, until the turkey is done or until cooked through and no longer pink, breaking the turkey up as it browns. Remove from pot and set aside.
- Add onion, celery, carrots, and peppers to pot.
- Let them cook for about 5 minutes. Don’t forget to stir often.
- Now, add the canned tomatoes, fresh tomatoes and kidney beans. Stir to blend.
- Stir in chili powder, bay leaves, cayenne pepper and S/P.
- Simmer and cook on low 1 hour.
**Try topping in with cheddar cheese, plain Greek yogurt, chives or whatever your heart desires, the options are endless.