Pasted

🌶️ Complete Spice Blend (for 1 lb turkey batch)
 Copy-paste this and you’re set:
	•	Chili powder (American blend) – 1 tbsp
	•	Ground cumin – 2 tsp
	•	Smoked paprika – 1 tsp
	•	Garlic powder – 1 tsp
	•	Onion powder – 1 tsp
	•	Dried oregano – 1 tsp
	•	Ground coriander (optional but great) – ½ tsp
	•	Cayenne – ⅛–¼ tsp (to heat level)
	•	Black pepper – ½ tsp
	•	Kosher salt – 1–1¼ tsp, to taste
 Optional depth boosters (pick 1–2)
	•	Chipotle powder – ½ tsp (smoky heat)
	•	Unsweetened cocoa powder – ½ tsp (rounds bitterness; won’t taste like chocolate)
	•	Cinnamon – a tiny pinch (warms the background)
	•	Bay leaf – 1 (remove after cooking)
 Finishing touches (brighten without calories)
	•	Lime juice or ACV – 1–2 tsp at the end
	•	Extra 0-cal hot sauce to taste
 🔧 How to use it (with your onion, zucchini, cabbage)
	1.	Sauté diced onion in the pot 2–3 min.
	2.	Add turkey; cook till no pink.
	3.	Bloom the spices: sprinkle the full spice blend over the meat; stir 30–45 seconds (fragrant).
	4.	Add zucchini, shredded cabbage, cauliflower rice, tomatoes, tomato sauce, 1 cup water/broth.
	5.	Pressure cook 10 min (High) → quick release → finish with lime/ACV + hot sauce.
 🔎 Quick note on “chili powder”
 In the U.S., “chili powder” is a blend (usually chili + cumin + paprika + oregano + garlic + cayenne). That’s why I still add extra cumin—it gives that unmistakable chili profile.
 📏 Macros
 These spices add negligible calories. Your bowl macros from before still hold (~360–420 kcal, ~48–55g protein), just tastier.