With November in full swing and the temperatures slowly dropping, my tea tin is back in business. My big tea-drinking secret: Whenever I enjoy a cup of green or mint tea, I indulge in a mini York peppermint patty. It’s a 50 calorie candy kick I just cannot resist.
Benefits of tea
– Jump starts the metabolism
– Helps with hydration
– Provides a caffeine kick (unless, of course, you prefer de-caffeinated tea)
– Bigelow Peppermint Herb Tea
– Lipton Green Tea
– Tazo Chai
– Tazo Cocoa Mint Maté
– Tazo Zen
My tiny tip
To boost your energy levels for the day ahead, pour yourself a cup of green tea each morning right when you wake up. Your body and mind will reap the benefits.
Warm yourself up this winter with my veggie-licious turkey chili. Packed with lean meat, legumes, and Autumn harvest vegetables, your stomach will be left full – and content!
1 1/2 packages ground turkey (30 oz.)
1-2 tablespoons olive oil
1 medium onion
1/2 teaspoon chili powder
2 cans diced tomatoes (14.5 oz. can)
1 can black beans, drained and rinsed in colander (15 oz. can)
3 cans fat-free low sodium beef broth (14.5 oz. can)
1 large green squash, cut into small pieces
1 large yellow squash, cut into small pieces
4 stalks celery, scraped and sliced
2 green peppers, cut into small pieces
1 package low sodium McCormick chili seasoning
Optional: Parmesan cheese for topping
What you will need
A large pan
A large cooking pot
A large stirring spoon
1. Place olive oil in a large pan on medium-high heat. 2. Break ground turkey into small pieces and add to large pan. Cook for a few minutes, frequently mixing, until no longer pink. 3. Use your spoon to remove turkey from heat. Place turkey onto multiple sheets of paper towel. Blot to drain the liquid from the meat. 4. In a large pot, add cooked turkey and all other ingredients. Cook on high until it boils, then lower heat and let simmer for 45 minutes, mixing occasionally.