New Year, New Metabolism - Tips from a Hollywood Nutritionist

Watch me as I'm featured on Bloom where I talk about how to create New Year's resolutions that are realistic when it comes to your health! The most important thing you can do is set yourself up for success and I want to be with you every step of the way!

"Hollywood Nutritionist Haylie Pomroy, Author of 'Cooking for a Fast Metabolism' shares metabolism boosting recipes for a bloody mary mocktail and a turkey chili with Bloom guest host Danny New."

Bloody Mary Mocktail


32 ounces (4 cups) tomato juice 
1 medium-to-large cucumber, peeled and seeded
1 jalapeno pepper ( seeds removed)
2 garlic cloves
Lemon or lime juice
½ teaspoon hot sauce
1 teaspoon freshly ground black pepper
Kosher or Sea salt, optional ( for rim of glasses)
Chili powder, optional ( for rim of glasses)
Garnishes (choose any): Celery stalks, skinny carrots with leafy tops, mini bell peppers, cherry tomatoes, dill pickle spears, pickled okra, and/or green cocktail olives (P3) and lemon and lime wedges


  1. Add all ingredients to a blender and pulse until smooth.
  2. If you’d like to rim your glasses with salt, run a lemon or lime wedge around the outside rim. Pour kosher salt onto a small plate (mix in chili powder if you’d like), and roll the wet edge of the glass across the salt at a 45-degree angle. 

  3. Add Ice to glass.
  4. Pour mix over ice.
  5. Add garnishes and drink up! 


Turkey Chili


1 to 1½ pounds lean ground turkey or buffalo meat
½ cup diced red onion, or more if desired
2 tablespoons fresh parsley or cilantro
1 heaping tablespoon chili powder
1 tablespoon minced garlic
½ teaspoon crushed red chili flakes
15-ounce can white beans
15-ounce can kidney beans (no sugar added)
15-ounce can black beans
15-ounce can pinto beans
15-ounce can lentils or adzuki beans
4 cups chopped zucchini
28-oz can crushed tomatoes
1 teaspoon sea salt


  1. Brown the turkey or buffalo meat in a skillet and drain.

  2. Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.

  3. Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.

  4. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

For more recipes like these, visit the recipe section of the Haylie Pomroy website!