Turkey Beer Chili

I am back from a whirlwind weekend trip in Michigan for work. It was full of back-to-back meetings and presentations. The weather in Michigan was super cold and snowy. I woke up on Sunday morning a couple inches of snow accumulation on the ground. I went to Starbucks for breakfast and between the red cups and the snow on the ground, it really felt like the Holidays were coming! Starbucks Coffe On A Snowy DayBefore then, I was feeling overwhelmed by how quickly Christmas was coming, but I have to say seeing snow, drinking hot coffee and sitting in Starbucks made we excited. This is always my favorite time of year, it just came really fast this year. 2014 has been a total and complete blur.

Snowy Day Of Flying

I was nervous that I wouldn’t make it home, because it was so snowy. We had to be de-iced but there were no major delays and I made it home on-time. Vinnie picked me up and brought me home to a house smelling absolutely amazing. I had left a magazine tear on the kitchen counter of few Runner’s World Chili recipes that I wanted to try and Vinnie went ahead and decided to make one for dinner. It was such a great surprise! The article had 3 recipes and of course, he picked the Beef and Beer Chili because what guy doesn’t like beer and beef! He did make a few small tweaks to make it a little leaner and add more flavor.

Runners World Chili Power Recipes

Vinnie and I love chili, we make it all the time on the weekend and eat leftovers for lunch through out the week. This chili was really good and satisfying. We topped it with shredded cheddar cheese and tortilla chips for a creamy and crunchy bonus!

Turkey Beer Chili

Turkey Beer Chili
This classic combo is both filling and satisfying.
*recipe adapted from Runners World

1 pound ground turkey
1 yellow onion, diced
2 cloves garlic, minced
1/2 red bell pepper, diced
1/2 cup dark beer
1 can (15 ounces) diced fire-roasted tomatoes
2 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 can (15 ounces) kidney beans, drained

Heat a large soup pot over medium-high heat. Add turkey and cook until just barely pink, breaking meat into crumbles while cooking. Add onion, garlic, and bell pepper. Cook 2 minutes, or until beginning to soften. Add beer and scrape to release any browned bits stuck to the bottom of the pot. Add tomatoes (with their juices). Stir in spices. Gently stir in beans. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serves 4.

Per serving: 267 cals, 27 g carbs, 5 g fiber, 27 g protein, 5 g fat


Pumpkin Pie Bar

Pumpkin Pie Bar

It has been almost 3 months since our wedding. Crazy how fast time flies but it’s all good because I am really enjoying married life. It is fun to come to my husband every day! We have gotten into a nice routine of relaxing and catching up with friends. However, all this fun and socializing usually comes with wine and food. As most brides do, leading up to the wedding I was conscious of my diet and worked out consistently with a good blend of cardio and toning. I would say I did a pretty good job of getting into the shape I wanted, but I wasn’t 100% happy. Even so, my dress fit, I was happy and I had an incredible time.

Since the wedding, I have fallen out of the routine a bit. Which is totally ok, however and I am ready to get back into it. I am feeling very lethargic and unmotivated and I hate that. And to top it off, my stomach has been bothering me which is a problem that comes and goes. It often flairs up when I start eating more sugar, carbs and processed/fried foods and less veggies and protein. I get really bloated and have frequent pain and pressure. I really need to figure out my digestive issues in a more permanent way, but for now I have learned if I eat really clean it will ease up a bit. These Pumpkin Bars I have been snacking on haven’t been helping my stomach problems or my sugar intack!

Pumpkin Pie Bar

In order to get back on track I need to stop making on my favorite yummy treats which will be hard because this is the best time of year to bake. But before I do, I want to share with you this awesome Pumpkin Pie Bar. I was at the Fruit Center Marketplace (which is amazing – it’s like a local Whole Foods) and they were giving out samples of this delicious Pumpkin Treat. It was great so I immediately went home, pulled out the ingredients and decided to recreate it.

Pumpkin Pie Bar Ingredients

These bars are super good. I shared them with my family and friends and every time they asked me for the recipe.  I had a lot of the oatmeal crumble left over so I actually ended up buying more of all the pumpkin filling ingredients and making another batch.  I highly recommend these for all your pre-Thanksgiving gatherings. Treats for all… Now if only I could resist my sweet tooth!

Pumpkin Pie Bar

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 9

Pumpkin Pie Bar


    Oatmeal Crust/Crumble:
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups quick oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 granulated sugar (or cane sugar)
  • 1/2 cup light brown sugar
  • 3/4 cup unsalted butter, melted (about 1.5 sticks
  • 1 teaspoon vanilla extract
  • Pumpkin Filling:
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 1/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/3 teaspoon ginger
  • 1 pinch cloves
  • 1/4 teaspoon salt
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 canned pumpkin
  • 1/3 evaporated milk


  1. Preheat oven to 350 degrees F. Butter the inside of an 8-inch square baking pan.
  2. First make the Oatmeal Crumble: In a mixing bowl, whisk together the flour, oats, baking soda, salt, granulated sugar and brown sugar. Mix until no clumps. Add the melted butter and vanilla extract, and stir with a fork mixed. Press half of the mixture into the greased pan and bake for 15 minutes.
  3. Next prepare the Pumpkin Filling: In another bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, whole egg, egg yolk and vanilla extract until smooth. Then, whisk in the pumpkin and evaporated milk until well blended and combined.
  4. Once the crust is finished baking, pour the pumpkin filling over the bottom crust and bake for another 15 minutes. Remove from the oven, sprinkle the remaining oatmeal mixture over the pumpkin filling (I had oatmeal mixture left over). Put the pan back in the oven and bake for another 20 - 25 minutes or until golden on top and the center only jiggles slightly.
  5. It is good served fresh out of the oven, warm.
  6. It is also incredibly good if you allow it to cool for 3 hours and it becomes more like pumpkin pie!


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