Chili Lime Chickpea Salad

This was the easiest and tastiest chickpea salad I’ve made yet! It would be great to take to work for lunches during the week or to have as a side with dinner like I did here.

What you’ll need:

  • 1 can chickpeas, drained and rinsed
  • 1 large tomato, chopped
  • 1/2 red onion, finely chopped
  • 1 ear of corn, kernels removed
  • 1/2 red or yellow bell pepper, chopped

Chili/Lime dressing:

  • 2 limes, juiced
  • 1 tsp olive oil
  • 1-2 tsp chili powder, depending on preferred spice level
  • salt and pepper to taste

That’s it! Mix all of the ingredients together and cover with dressing. Enjoy!

Spicy Thai Basil Stirfry

So like I said in my last blog post, this week is detox week at Kaia and I am trying my best to stick to the plan and eat lean and green. I already had organic ground turkey in the refrigerator so I started looking for healthy meals to make. Usually I would make turkey tacos, spaghetti with meat sauce or meatballs, but since carbohydrates are on the don’t-even-think-about-it-list during detox I knew I needed to try something different that didn’t include tortillas or pasta.I started to search for Thai recipes and every one included a good amount of brown sugar, which is also not allowed on detox. So, I followed their lead to get an idea and then came up with something on my own. The result… a delicious, spicy, tangy, rich Thai basil stir-fry¬† that I wanted to eat all in one sitting. I will definitely be making this again (and again and again and again…).

What you’ll need:

  • 1 lb. lean (organic) ground turkey
  • 2 Japanese eggplants, cubed
  • 1 red bell pepper, sliced
  • 1 medium red onion, sliced
  • 2-8 Thai chili peppers, sliced (depending on spicy preference)
  • 1/4 cup sliced green onions
  • 2 tsp. olive oil
  • Large handful fresh basil leaves

Sauce: (measurements are approximate. I added little amounts until I found the taste/spicy-ness I liked)

  • 1 tbsp. hoisin sauce
  • 3 tbsp. soy sauce
  • 1 tsp-1tbsp. chili paste (depending on preferred spice-level)
  • 1/4-1/2 cup vegetable broth
  • 2 tsp. cornstarch

What you’ll do:

Cut eggplant in half and weep for about 15 minutes (cover in sea salt to remove excess moisture). Start the ground turkey and cook on low-medium until done. While the turkey is cooking saute red onions, Thai chili peppers and eggplant in olive oil until eggplant gets soft. Add broth for moisture if needed. Add in bell peppers and cook until soft (3-5 minutes). Mix soy sauce and cornstarch in a small bowl until blended. Mix in the remainder of the sauce ingredients and pour over vegetable mixture. Add green onions and basil. Cook on medium for about 5 minutes until the sauce thickens. Combine the veggie mixture with the ground turkey. Serve with green onions and basil to garnish. Enjoy!

This is now my favorite ground turkey recipe. What are your favorite ways to cook ground turkey besides tacos?