Turkey Pumpkin Chili with Quinoa

This Turkey Pumpkin Chili recipe features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. It gets its silky body from roasted pumpkin blended with peanuts. The last-minute addition of a cup of quinoa makes it even more nutritious and protein-packed.
Don’t have pumpkin? Try butternut squash.
Either way, this heartwarming chili recipe is guaranteed to impress.

Turkey Pumpkin Chili with Quinoa Recipe - An easy to make one-pot chili recipe that will warm your heart.

It is officially the pumpkin season and I cannot be happier. Last week, I bought a few pumpkins to decorate the front door and to use in recipes. I also bought some flowers to compliment the pumpkins. And now, along with the beautiful foliage, our doorway looks so festive. I know I will regret saying this, but I am excited about the cool winter days ahead. (more…)

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Foolproof Living’s First Ever Reader Survey!

Hi friends!

Lately, I feel like I am at a crossroads when it comes to this blog and what I share here week after week. While I love creating, styling and photographing recipes, I also have other things that I can offer to you. Whether it is about helping you start a blog, photograph food, do quick recipe videos, equipment reviews, other types of recipes, or more of the lifestyle posts, I feel like it is about time to branch out.

However, before I do so I would love to pick your brain, get to know you and inquire about other ways that I can be helpful. I also want to know who you are and what you are really interested in so that I can provide you with better content.
If you have a few minutes I would appreciate it if you could fill out this quick reader survey and share your ideas with me.

You can find the survey in this link.

2017 Foolproof Living Reader Survey

All your responses will be anonymous and will help me tailor the content towards your needs.

Thank you so much for your time in advance. ♥

I cannot wait to see your feedback.

Cheers!
Aysegul

 

 

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Sunchoke Soup + A GIVEAWAY!

Are you ready to up your soup game this fall? If so, you are at the right place, because we are making sunchoke soup. This vegetarian and gluten-free soup is easy to make and ready in less than an hour.

To create this post, the awesome folks at Wolf Gourmet gifted me with one of their top-of-the-line high powered blenders. They are also letting me give one to one of my readers. Scroll down to enter for a chance to win!
As always, all opinions are my own.

Sunchoke Soup: A heartwarming jerusalem artichoke (or sunchoke) soup. Perfect for the cool winter dinners.

Have you ever tried cooking with sunchokes (aka jerusalem artichokes)?

Well, I haven’t. Or at least until now. If you haven’t either, you are at the right place, because today we are making sunchoke soup.

The first time I saw the name “sunchoke” on a menu was when I met my friend Emily for lunch in New York City back in 2015. We decided to order a few different dishes from the menu to share so that we could each taste more than one dish. When she saw the fried sunchokes on the menu, she immediately asked for it. Not knowing what they were, I kept quite. Surprisingly, after the first bite I knew why she went for them so quickly. They were similar to potatoes, but more flavorful and less starchy. Either way, they were SO good. (more…)

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  • Liz S. - If I were to win the blender, the very first thing I would make is a nourishing smoothie with raw almond butter, unsweetened cashew milk or almond milk, frozen organic cherries and spinach.ReplyCancel

  • Michelle - I would try this sunchoke soup recipe!ReplyCancel

  • Amy Greenwood - The first thing I would make would be smoothies. They are a favorite of mine.ReplyCancel

  • jules m. - i would make a milkshake for my daughter and a smoothie for me!!ReplyCancel

  • wen budro - If I were to win- the first thing that I would make would be a pumpkin curry soup.ReplyCancel

  • christina purvis - I’ve been curious about sunchokes but never tried them out. Thank you for your post! I will have to try them soon. If I won, I would make some yummy tomato basil soup. ReplyCancel

  • Adele - I’d make enough pesto to freeze some for winter meals.ReplyCancel

  • judith - wow! i’d make nut butterReplyCancel

  • Jess - If I was to win, I would make purees for our little Lu, taking advantage of all the delicious fall fruits and vegetables.ReplyCancel

  • emina cenanovic - If i was to win, I eould puree my lentils and olive oil soupReplyCancel

  • Theresa Krier - I would make a creamy root vegatable soup., ThanksReplyCancel

  • Jennie Hawes - We are addicted to smoothies in my house so I’m pretty sure that would be the first thing made in this gorgeous blender. I enjoy your blog!ReplyCancel

  • Kim Henrichs - I would love to do some pumpkin soup!ReplyCancel

  • Michelle Trainor Masters - I would make a homemade tomatoe basil soupReplyCancel

  • Candice - I would love to make a tomato basil soup if I won. Thanks!ReplyCancel

  • iryna - I will definitely make an amazing pumpkin-curry cream soup. I don’t have an emersion blender or any kind of blender at the moment, but really wish I can experiment more with cream-type soups and smoothies!Thank you so much! ReplyCancel

  • Ali - The Very first thing I would make would be vegetable soup.ReplyCancel

  • Tim - The one thing our kids like from our blender is homemade orange julius. We make smoothies and other things as well, but the orange julius is the one the whole family loves.ReplyCancel

  • cheryl larimer - If I were lucky enough to have this blender I think the first thing I would make would be Carrot and Squash soup.  I had it many years ago at a friends house.  Now that it is getting cooler out I’m ready to make lots of soups.  The sunchoke soup sounds very interesting.  I am frequently cooking for guests where one is gluten free, one is vegan and the rest eat everything.  I’m always looking for new recipes to try that everyone will enjoy.ReplyCancel

  • Ashlee - The first thing I would make with be strawberry nice cream 🙂ReplyCancel

  • Marlene - I’d make vichyssoise with the blender, Aysegul, and for once get it ultra-smooth! I’ve never had sunchokes; after your description I’ll havre to try them. So glad to read that peeling isn’t necessary. ReplyCancel

  • Julie Murphy - I would make tomato soup.ReplyCancel

  • Rene - i would make your CREAMY CAULIFLOWER AND CELERY ROOT SOUP WITH ROASTED SHIITAKES.  i would also make your sunchoke soup.  i have not had sunchokes, so it would be an adventure for me to try something new and different.  thanks for the opportunity.ReplyCancel

  • Melly - The first thing I would make is this blender salsa that I found a recipe for. It is made almost entirely of canned goods so that you can make it in winter, when fresh tomatoes that aren’t mealy are hard to find. Since winter is coming …ReplyCancel

  • Jessica Miller - I would love to make all different soups. I would love to make baked potato soup,Broccoli and cheddar and tomato.ReplyCancel

  • Betsy - I would try this soup!ReplyCancel

  • Kimmy - Oh my goodness! This would be a dream come true for me! I am addicted to making smoothie bowls!! Aaaah it is so much fun to whip up something new and healthy every morning. Problem is I am working with a very old and inefficient blender. UGH! It is so frustrating to chop up frozen fruits. I wish I had a blender that could crank these smoothies out for me more efficiently. I think the first one I would whip up would be tropical with some banana and dragonfruit and then I would top it with a bunch of fun toppings. Whhhhhheeee! Fingers crossed for this. You can check me out on Instagram: motherofpearl81 if you are curious about my creations. I really do have a blast making smoothie bowls and it is something that I look forward to every morning. Thanks so much for the chance to win this super duper amazing blender!ReplyCancel

  • Lee - The first thing I would make is roasted red pepper hummus.  Goes great as a dip or a spread in a sandwich.ReplyCancel

  • shannon - I have some amazing healthy versions of thanksgiving dishes like protein pumpkin cheesecake. I would probably make that first if I won this.ReplyCancel

  • Ivori - Tomato Basil soup.  I have a couple recipes put aside in my binder but have yet to try them as I don’t have a blender to use with hot ingredients.ReplyCancel

  • Diana Cote - I think the first thing I would make is either a spicy butternut squash soup or a potato and leek soup. 🙂ReplyCancel

  • Linda Campos - I would definitely make soup with this blender!ReplyCancel

  • BlackAsphodel - I’d make hummus & vegan cheese.ReplyCancel

  • Kristin Freeman - The very first thing I would make would be a soup of root vegetablesReplyCancel

  • walker - If I were to win, I’d make Pesto, my favorite thing to make in a blender!ReplyCancel

  • Carol Ezovski - The first thing I would make is guacamole!ReplyCancel

  • Carla Cox - If I won, I would make a banana snickerdoodle smoothie or broccoli cheese soup first.ReplyCancel

  • Heather Y. - I would make a smoothieReplyCancel

  • Daniele K - If I were to win, I would make curried squash soup first. Thank you for the chance to win and the sunchoke soup recipe. Hope you’re doing well. ReplyCancel

  • Lana - The first thing I would make is that creamy avocado dressing that goes so well with southwestern salad from you blog Aysegul! So glad I discovered your blog!
    And then right away I would make a smoothie that my best friend made once and I am drinking it ever since – gives so much energy and it’s delish! 1,5 cups of coconut water, 1/2 cup of pineapple, 1/2 cup of mixed berries, 1 banana (I use all of these fruits frozen), 2 tbsp flax oil, 1 tsp turmeric, 2 tbsp of ginger (juice or fresh), 2 ice cubes and blend it all! Sometimes I also add various powders like maca or baobab fruit or those mushroom powders for added vitamins! 🙂
    Hope to win this blender so much because mine is the one that costs $15 and was bought quite a several years ago!ReplyCancel

  • Ashley Kolpak - I would make some fresh fruit smoothiesReplyCancel

  • LynneMarie - I would make a batch of Pina Colada’sReplyCancel

  • Sharon - I would make cream of broccoli soup, first thing.ReplyCancel

Roasted Delicata Squash

Whether you serve it as a healthy snack or a luxurious side dish, this roasted delicata squash recipe is an autumn classic that will impress.
This post is sponsored by ABRAMS books, as a part of the ABRAMS Dinner Party, but as always all opinions are my own.

Recipe for Roasted Delicata Squash - The easiest and healthiest autumn snack with a twist.

Everytime I go to the farmer’s market, while browsing through farmers’ stands, I find myself wanting to buy everything. Truth be told, in the past there have been some instances where I purchased more than we can consume. Sadly, things ended up going bad and later in the trash. Nowadays, I go there with a list and ideas as to what I want to make for the week, but the urge is still there.

I was not supposed make delicata squash this week. At least until I overheard two ladies talking about how yummy they are as a healthy snack at the farmstand. I had never roasted them before, but after witnessing them purchase a handful of them I decided to give it a go. Coincidently, on the same day I received Athena Calderone’s new cookbook, Cook Beautiful, in the mail and the first recipe that got my attention was her roasted delicata squash agrodolce. Talk about a sign from above. (more…)

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  • Traci | Vanilla And Bean - It’s so hard to resist all the delicious produce at the market.. there’s this sense of urgency to enjoy all the flavors of the season, because soon, some of the produce won’t be available again until next year. This year, I’ve been roasting, freezing and canning more than ever before so that when Winter hits, I’ve stocked up from earlier days at the market (it takes so much time – but it’s SO worth it). I’ve not heard of agrodolce drizzle… but oh my goodness it sounds sublime and an excellent addition to roasted delicata squash. A simple winter pleasure (and you can eat the skin!!).  Beautiful work Aysegul! ReplyCancel

4-Day Girls Trip to Portland Maine

I took the whole of last week off to take a trip to Portland, Maine with my best friend Ceren (you might remember her from here). She came from Chicago to join me. For as long as we have known each other we have dreamed about taking a New England road trip during the foliage season. After 4 full days of fun and exploring, we finally checked this off of our bucket list.

Foolproof Livings Travel Guide to Portland Maine

It is no secret that this time of the year in the New England area is breathtaking. Trees are changing their colors, temperatures are going down, and mother nature is slowly getting ready for the cold winter days. While the transition is somewhat slow, I love the fact that the scenery outside my window changes every day leaving me wondering what is going to come next. The 4-hour drive from Vermont to Maine was no different. We left early in the morning and were there for lunch. The next 4 days were some of the most fun we have had together. (more…)

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  • Emily | Gather & Dine - These are breathtakingly beautiful photos- you truly captured the remarkable beauty of Maine.  I loved everything about this post so much!  Love seeing you and your friend, and also reading about your favorites from the trip.  Someday I want to be organized enough to put together a post on travels too.  🙂  We went to scratch baking company as well and became totally smitten with those bagels!  We stayed at a house not too far from that bakery so we were able to walk there every morning.  Holy Donut- yep, pretty awesome donuts for sure.  We didn’t make it to Eventide, but it’s on the list for next time.  You are so lucky to be living so close to Maine- I’d love to visit every year if I could.  Someday you’ll have to visit Acadia- I’m sure you would love it there too!ReplyCancel

  • Chrissann - What a trip! These photos are gorgeous – you both are such beautiful souls. xoReplyCancel

Overnight Coconut Buckwheat Porridge {VIDEO}

This overnight coconut buckwheat porridge is a filling, healthy, and vegan breakfast porridge recipe made with buckwheat, coconut milk, and chia seeds and sweetened with fresh fruit. 

Overnight Coconut Buckwheat Porridge Recipe: Vegan breakfast porridge sweetened with fruits.

The first time I published this recipe was back in January of 2015. It was around the time that I had discovered the addictive flavor of buckwheat and was trying to find interesting ways of using it. This recipe came about when I decided to swap oatmeal with buckwheat and see what would happen.

At first, similar to my oatmeal with almond milk and chia seeds recipe, I cooked it in almond milk by itself. However, it took much longer than I would like, especially because I wanted it to be cooked fast so that I can make it on weekday morning. Then I tried letting it sit in milk overnight, and just like that, IT WORKED! The time spent in the fridge softened the hard seed, and as a result shortened the time of cooking. After a few tries, I decided to use coconut milk instead to change it up a little bit. And the high fat content of coconut milk made it so creamy. (more…)

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  • Jordina - such a nice way to eat buckwheat, I will try it soon

    •The Health Blog for the Lazy Girl•ReplyCancel

  • Sini - I had (and still have) a huge crush on overnight oats and ate it almost every morning for several months. It’s healthy, versatile, and not to mention tasty. This buckwheat version with chia seeds looks superb! Can’t wait to try.ReplyCancel

  • Ksenia @ At the Immigrant's Table - I am a HUGE fan of buckwheat in all shapes, forms and preparations (it was such a huge part of my life growing up in a Russian family), and of overnight oats as well… So I’ll have to give this a try once my month of paleo runs out!ReplyCancel

  • Caitlin - I’m so curious to try this! Everything buckwheat I’ve made hasn’t been the best, but I’m convinced it was me not preparing it right, not that I don’t like it. So I’m going to give this another shot! I used to be a cereal with banana girl every morning but found that I didn’t stay full long enough. So now I’ve been experimenting with all sorts of breakfasts (like this morning I had my dinner leftovers!). Can’t wait to try it, especially with how easy it sounds!ReplyCancel

    • Aysegul Sanford - Hi Caitlin,
      I was in the same boat, looking for an alternative to my usual oatmeal. This one is similar, but just as easy to make.
      I hope you’ll like it.
      Cheers!
      IceReplyCancel

    • Rainah - Caitlin, the first time I *liked* buckwheat was when I topped buckwheat pancakes with caramelized apples. From there, I’ve been learning to like it, one recipe at a time. This will be my next test…. it looks promising. In the meantime, my husband and daughter are learning to like it faster than I am, so that is a plus for me!ReplyCancel

  • Breakfast Week Roundup | Garlic My Soul - […] that look easy and amazing * These Kale Breakfast Bowls that start your vegetables in early * Overnight Porridge that makes me want to savor ever […]ReplyCancel

  • Laura - All your pictures of this look beautiful!! I love buckwheat porridge, and with coconut milk, I think it would taste awesome!! Thanks for the inspiration:)ReplyCancel

  • Jesse - Yum!ReplyCancel

  • Christina @ Bake with Christina - That looks so delicious and fresh! Would be a wonderful way to start off the day 🙂ReplyCancel

  • Stephanie - This looks and sounds so delicious, I wish I had a bowl of it right now : )ReplyCancel

  • Elle - I am addicted to overnight oats! Can’t wait to try it with buckwheat! Thanks, looks absolutely delicious 🙂ReplyCancel

  • Am - Can you please clarify what kind of coconut milk you intend? I get confused about these recipes because people don’t distinguish! Do you mean coconut milk beverage (often in tetrapacks?). These have 70 calories/cup and 4g saturated fat, but are a lot more than coconut milk, often sweetners, and all sorts of “extra junk,” stabilizers, etc. On the flip side, maybe you mean canned coconut milk, which if you’re careful about your brand, should just be coconut milk, but is also 400 calories for 1 cup and a whopping 36g of saturated fat! That’s pretty intense. In this recipe, you’re calling for 3 cups, I’m anxious to know what you intend because of the the health factor impact either way. Thanks!ReplyCancel

    • Aysegul Sanford - Hi Am,
      This makes so much sense. I understand the confusion. Thank you for bringing to my attention.
      For this recipe I used Silk’s unsweetened coconut milk. Here is a link if you want to try and/or can find it in your local supermarket.
      If you are concerned about the high calories of coconut milk, you can also make it with almond milk. I have made it with both and they were both tasty.
      I have made the clarification in the recipe. However, if there are any other questions I can answer I am just an e-mail away.
      Again, thanks for bringing this to my attention.
      Regards,
      AysegulReplyCancel

  • Rainah - Flavor is spot on, IMHO. For those who do not like the flavor of buckwheat, the coconut milk helps to cut that strong buckwheat flavor significantly. Please note: we used canned coconut milk, and slipping those solids into the fridge overnight leaves what one might expect….. chunks of coconut cream. Can’t tell you that I bit into them or skimmed them, because, well, we had another problem……  You see, and this admission is…..,, well it is an admission….. expressed here…… for the benefit of any uninitiated who might be here….., like myself:  a-hem……. ack….. well, here goes: the little, black buckwheat seeds that I had unwittingly purchased, are unhulled, and…. well, yep, that’s what I prepared this lovely little recipe with, cuz that’s what I had, and, as it turns out, that was a problem. I had purchased them, not knowing the difference between them and buckwheat groats.  Needless to say, our gruel was more than fibrous…. SO, I cooked it, added powdered milk and water, and ran my hand blender through it for a little while. By then, I didn’t have time for the toppings, so we added some raw sugar instead. Live and learn. I’ll try this again when I have actual buckwheat groats and let you know what happens here. Live and learn. Live and learn….. live ….. and …… learn.  BTW, I really liked the flavor of this while my daughter rather did not….. hmmmm, some cinnamon might help her…. and bananas………, I’ll go grab those for her really quickly.  Then I’ll grind up those unhulled buckwheat seeds and make a fibrous flour (I’ve done some of that in the past)……ReplyCancel

  • Kelly - Tried this, but mine never thickened! Maybe too much liquid?pReplyCancel

    • Aysegul Sanford - Interesting.. Because I make this all the time and never have that problem. I’ll follow the recipe and make it again this week and will update the recipe, if necessary.
      Thanks for letting me know.ReplyCancel

  • Dominique Julien - I love this recipe so much! I added it to one of my blog posts so that more people can try it! Thanks a lot!  You can see it here: https://omdetox.com/weekend-detox-challenge/ReplyCancel

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