If you’re counting carbs and watching blood sugar levels, pumpkin pie and mashed potatoes may not be on your fall bucket list. But that doesn’t mean you can’t indulge in amazing seasonal classics… with a twist.
In a small pot, add the quinoa and 1 cup water. Bring to a boil over high heat, cover, then reduce heat to low. Cook for 15 minutes, or until all the water has been absorbed. Remove from heat and let sit covered for 10 minutes.
Meanwhile, in a large skillet, heat 1 tsp. of oil over medium-high heat. Season the chicken breasts with 1/4 tsp. salt and pepper.
Cook the chicken breast for 10 minutes. Flip to other side and continue to cook for an additional 10 minutes, until the juices run clear. Remove from the pan and set aside.
Add the remaining 2 tsp. oil to the pan and heat over medium-high heat. Add the beans and cook for 2–3 minutes, until heated through. Add the onion and zucchini and cook for 3 more minutes, until beginning to soften.
Add the tomato, garlic powder, cumin, chili powder, and remaining 1/4 tsp. salt. Cook until heated through, stirring to combine.
Stir in the quinoa. Serve, topped with cilantro and avocado.
Preheat oven to 400°F (204°C). Grease a 2-quart baking dish.
Fill a large pot halfway with water. Bring to a boil over high heat. Add the cauliflower and cook for about 5 minutes, until tender. Drain. Mash with a potato masher or immersion blender, and add 1 tbsp. of olive oil.
In a large skillet, heat 1 tbsp. olive oil over medium heat. Sauté the carrot, celery, onion, and garlic until the vegetables begin to soften, about 5 minutes.
Add the ground turkey and cook, breaking apart with a spatula, until browned. Season with salt and pepper. Add the flour and stir to combine. Add the broth and cook until it just starts to simmer. Turn off the heat.
Spread the turkey mixture into the prepared baking dish. Top with the mashed cauliflower, smoothing with a spoon to press evenly over the turkey. Top with shredded cheese.
Bake for 30 minutes, until the top is brown and bubbly.