Leslie Reap’s Blog (Owner of FLN)

Leslie Reap, www.finishlinenutrition.net 602-513-0933
These are a great gluten free alternative for waffles and so yummy!

Teff Waffles

2 c. teff flour
1 tsp baking powder
½ tsp grnd cinnamon
¼ tsp sea salt
2 large eggs, beaten
3 TB butter, melted
2 c. milk or soy milk

Sift the flour, baking powder, cinnamon and salt into a mixing bowl. With a few quick strokes, stir in eggs, butter and milk. Pour into heated waffle iron and cook according to manufacturer’s directions. Serve with choice of toppings.

I use all organic ingredients.
Taken from The Splendid Grain by Rebecca Wood

Turkey Chili
By Leslie Reap, www.finishlinenutrition.net 602-513-0933
If you’re looking for a warm hearty meal to share with your family, this one will knock your socks off with all its nutritional benefits. All of the color included in this recipe is an immediate indicator of its high amount of antioxidants and other health boosting nutrients. Both squash and red bell peppers, and any other red and orange colored fruits/vegetables are rich in Vitamin C and Vitamin A. Both are antioxidants that rid your body of toxins created as by-products when your body is under stress (i.e. heavy bouts of training, fighting off colds or the flu, stressful times at work, etc). In addition, winter squash and pumpkin are both high in many of the B-vitamins essential for energy production. Vitamin B1 helps to convert blood sugar to energy. And Vitamin B3 is needed for the metabolism of carbohydrates and fats into energy, not to mention the maintenance of muscle and nerve function. Serving up a bowl of this turkey chili will make sure your body is in tip-top shape to take on your pre-season training.
INGREDIENTS
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 2 jalapeños, ribs and seeds removed and minced
• 2 cloves garlic, minced
• 1 pound lean ground turkey (>97% lean)
• 1 can (14.5 ounce) diced tomatoes
• 2 cups pureed winter squash or 1 can (15 ounce) pumpkin
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (15 ounce) white, black or kidney beans, drained
DIRECTIONS(If making with winter squash: pierce skin with a fork, slice squash in half, place face-down and bake at 375 degrees for 45 minutes. Separate the squash from the skin and puree in a blender)
1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender.
3. Add turkey; cook until browned.
4. Add tomatoes with juice, pumpkin puree (or squash puree), water, chili powder, cumin, salt and pepper. Bring to a boil.
5. Reduce heat to low. Add beans, cover; stirring occasionally, for 30 minutes.
6. Serve hot. Makes 6 servings
Nutrition Information
Calories/Serving Carbs (g) Protein (g) Fat (g) Sat Fat (g) Sodium (mg) Fiber (g)