Three Bean Turkey Chili

2 lbs Ground Turkey
1 Medium Onion, diced
1 8oz Can Tomato Sauce
1 28oz Can Diced Tomatoes
1 16oz Can Kidney Beans
1 15oz Can Black Beans
1 16oz Can Pinto Beans
1 Tbs Worcestershire Sauce
2 Garlic cloves, diced
3 Tbs Chili Powder
1 Tbs Chicken Powder

Pick your own chili powder blend according to how spicy you like it. Toss all the ingredients into a crock pot in the morning and eat at night! If using a conventional pot, use a dutch oven to cook the meat with a little bit of vegetable oil. Place all remaining ingredients in the pot and let cook at a low boil for 1-2 hours, until the meat is tender.  

Avocado & Beet Salad

Not surprising that my dad also loves to eat (it must be genetic). For his Birthday this year, he picked a new restaurant that opened in Hawaii, Senia. He starts out with 'these guys came from Per Se in New York' and my first thought is, how much is this going to cost. But we get there and it's not the upscale French Laundry, Per Se atmosphere. It's much more quaint and the food was pretty good too. Their menu rotates, but one of my favorites was the BBQ Beet Salad. Here's my version of it.

Beet Root

Olive Oil

Cider Vinegar

Salt & Pepper to taste

Arugula

Puffed Brown rice

Avocado

Roast the Beets until tender thru, peel and cube. Drizzle olive oil and vinegar, toss and set aside. Deep fry the brown rice blend (I used a brown rice medley from Trader Joe's) in grapeseed oil until they puff, strain immediately and set aside. 

Mash the avocado with salt and pepper then spread evenly on the bottom of the plate. Sprinkle the puffed rice, arugula and beet cubes. Or Cube the Avocado and toss together with the other ingredients.