Wednesday, April 5, 2017

Jalapeno Cheddar Turkey Burgers

THANK YOU FITMANIA for the AWESOME recipe!

Jalapeno Cheddar Turkey Burgers (bun free!) are always a hit for dinner! This juicy source of protein is topped with dill pickles and mustard, and then wrapped generously in baby spinach leaves and crisp iceburg lettuce. Super simple, super satisfying. Add a side of your favorite fruit or some homemade sweet potato fries to make it a full macro friendly meal.
Jalapeno Cheddar Turkey Burger Recipe
Ingredients:
2 lbs. Ground Turkey
1 Tbs. Avocado or Olive Oil
½ onion
4 garlic cloves
2 large jalapenos, seeds removed
1 ½ tsp. cumin
½ tsp. Chili powder
1 tsp. Salt
½ tsp. Ground pepper
1 cup shredded cheddar cheese (or a slice of cheese melted on top)
Directions:
1) In a food processor, coarsely blend together onion, garlic, jalapenos, cumin, chili powder, salt, and pepper. You can also mince all these by hand if you do not have a food processor.
2) On stovetop, heat the oil in a frying pan. Once heated, saute the blended or minced veggies and spices until onions are translucent and spices are fragrant. Don’t skip this step! Sauteing helps bring out all the flavors of the veggies and spices.
3) Once veggie/spice mixture is cooled slightly, combine them thoroughly with the ground turkey and the shredded cheddar cheese (unless of course you want to save the cheese and put slices on top of the cooked burger).
4) Form into balls about the size of your palm, and flatten into burgers. Fry them up on the grill, or stove top. Top with your favorite veggies, and wrap in lettuce.
Notes: This recipe makes a lot, which is great because then you have meals for days!! I always cook some, and then put the rest of the raw patties in a tupperware and store in the fridge or freezer depending on how soon I plan on eating them again. When storing the patties, I suggest putting a layer of wax paper, or parchment paper, or aluminum foil in between so that the patties come out a little easier. They can be sticky in raw form, fyi!

Saturday, March 18, 2017

Grain FREE waffles

I'm in LOVE!



Ingredients:
1 C garbanzo bean flour
1/8 tsp salt
3/4 tsp baking soda
1 egg, separated
3/4 C plain whole-milk Greek yogurt
1/4 C unsweetened almond milk (soy or whole milk ok)
1/4 C olive oil
1/2 tsp pure vanilla extract

Directions:
Preheat a waffle iron.
Combine the flour, salt, and soda in a large bowl.
In another bowl whisk together egg yolk, yogurt, milk, oil and vanilla.
Stir the wet ingredients into the dry ingredients until well combined.
Batter should be thick like a muffin or cake batter.
Beat the egg white with a whisk until soft peaks form. Then gently fold egg white into the batter.
Brush your waffle iron with coconut oil before you put batter on each time.

We TRIPLE this batch to make 9-10. They reheat in the toaster better than any other waffle we have made! Pictured here is how I like them most. With berries and homemade whipped cream (Just Heavy Cream....whipped. No sugar) Also awesome with more plain yogurt on top too....maybe a little bit of honey :)

Sunday, January 22, 2017

Garbanzo bean salad

Yup, another salad!



Ingredients
4 cups garbanzo beans
4 medium cloves of garlic (minced)
2 medium tomatoes (diced)
1 1/2 medium cucumbers (cored, peeled & chopped)
1 red onion (chopped)
1 celery rib (cut into strips and chopped)
1/2 cup minced parsley
1/2 cup shredded Parmesan cheese
2 Tbs lemon juice
6 Tbs extra virgin olive oil
1/2 tsp onion powder
Salt to taste

Directions:
Prepare ingredients as directed and stir together in a bowl! Makes quite a bit!

Thursday, December 22, 2016

Trail Mix "Cookies"

Ingredients:
3 ripe bananas
1 1/2 C Oats
1 tsp Cinnamon
1 tsp Vanilla
1/4 Dates, chopped
1/4 C Dried Cranberries, raisins or Golden Raisins
1/2 C Unsweetened coconut flakes
1/4 C Pecans, chopped

Directions:
Smash bananas with a fork and combine all ingredients in a bowl.
Spoon onto an oiled cookie sheet and Bake at 350 for 15 minutes.


Sunday, November 6, 2016

Philly Cheese Steak Stuffed Peppers

Might not look very pretty, but OH MY GOODNESS the flavor rocks! Thanks Meghan Saboori!
(Pepper can easily be chopped up after they are baked, then put on toasted buns for a Philly Cheese steak Sandwich which my boys devoured!)



Ingredients:
Mushrooms (however many you like!)
1 Onion, chopped
2 packages Good quality Roast Beef sandwich meat (No Nitrates/ Nitrites/ etc)
4 small Green peppers, halved and seeded
Provolone Cheese

Directions:
Chop up mushrooms, onion and roast beef.
In a pan on the stove top saute with a little bit of olive oil until onions and mushrooms are soft.
Place green pepper halves in a baking pan.
Scoop meat mix into peppers.


 Layer Provolone cheese on top!


Bake at 350 for 20 minutes. 
(IF you want the peppers a bit softer you'll need to boil them for a few minutes before you stuff  'em)





Sunday, September 25, 2016

Olive Garden's Zuppa Tuscana Soup COPYCAT!

Ingredients:
1 lb ground turkey
4 tsp dalmation sage
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried marjoram
1 tsp red pepper flakes (if you want it hot)
1 pkg bacon (Nitrite/ Nitrate FREE), chopped up
8 C (2 full cartons) good chicken stock
5 red potatoes, scrubbed and cubed up
2 cloves garlic
1 onion, chopped
2-3 C chopped kale
1 C heavy whipping cream
salt and pepper to taste

Directions:
In a dutch oven or soup pot cook ground turkey, drain grease-if any- season meat with the sage, salt, pepper, marjoram and red pepper flakes, then set aside.
Brown up the bacon pieces, remove and set aside, leaving a few TBLS of bacon grease in the skillet.
Saute chopped potatoes, onion, and garlic in rendered bacon fat until onions begin to be translucent and potatoes are beginning to soften!
Add meat, bacon, chicken stock and kale and boil until potatoes are tender. Add the cream, stir, season with salt and pepper to taste and serve!




Wednesday, August 31, 2016

Kale Tacos

Thank you Food Babe!! (www.foodbabe.com)



Ingredients:
1 small white onion
2 cloves garlic, pressed
1 TBLS coconut oil
1/2 head purple cabbage
1 bunch of kale
1/4 tsp sea salt

Optional Toppings:
Avocado
Feta cheese, crumbled
Tomatoes, chopped
Sprouts (we use alfalfa sprouts)
Lime wedges
Corn tortillas

Directions:

In a large skillet, saute coconut oil and onion for 2-3 mins on medium heat
Add garlic and cook another minute or so
Add salt, black pepper and cabbage and cook for 2-3 mins. It's a LOT of cabbage! But it cooks WAY down!


You may need a helper to get the kale leaves off their fat stems! :) This little kitchen gadget has been helpful too!



    WE DID IT!

    Add kale and cook until slightly wilted and remove from heat



    Assemble tacos by putting the kale and cabbage mixture on a corn tortilla, topped with diced tomato, sliced avocado, feta cheese, sprouts and a squeeze of lime


    Yes Jaden you can have 4! :)