If my dad heard me say lentil and bolognese in the same sentence I think he would disown me. But he hasn’t tried this unreal lentil bolognese. “You can’t call it a bolognese if it doesn’t have meat,” said Thomas. However, he had three bowls […]
Tag: clean eating
If you like turkey burgers you will love these bad boys. Or maybe you wont because you’re a plain Jane, which is totally understandable, but these burgers are delicious. They are juicy and jam packed with flavor. If you’re interested in greek food or greek […]
Cranberry Lemon Bliss Balls has a nice ring to it, right? I’ve said it once and I’ll say it again I love making “balls.” You can pack so many awesome nutrients into one little dessert or snack. These specific ones aren’t really protein based, but they easily could be.
I love the combination of flavors between lemon and cranberry, so much zest! If I could have a cranberry lemon muffin right now I totally would. But these ball bites, were so good I can’t even complain.
Cranberry Lemon Bliss Balls
- 1 1/2 cups of almond flour
- 1/3 cup of coconut flour
- 1/4 cup of agave or maple syrup
- 1/4 cup of fresh lemon juice
- 1/4 cup of coconut oil, soft
- 1/2 teaspoon of vanilla extract
- 2 teaspoons of lemon zest
- 1/4 cup of dried cranberries (roughly chopped)
- Mix together all of the wet ingredients (agave/maple syrup, lemon juice, coconut oil, and vanilla extract). Make sure it’s smooth.
- Add in your remaining ingredients, mix until a dough forms. Put the dough into the fridge for about 20 minutes to firm.
- Roll dough into 12 ball bites! Store in the fridge. Enjoy!
**I completely forgot to chop up my cranberries and they turned out just fine. But I’m sure they would be better if it was chopped.
***Also, I recommend adding in a scoop of protein to make them energy balls. I’m going to give it a try next time and I’ll let you know how they turn out.
My future mother-in-law is an absolute gem. She’s the reason these peanut butter oat balls were possible. I mean I’m sure I could’ve made them without the food processor that she bought me, but it made all the difference. I’ve been wanting a food processor […]
Ever wonder how to make the perfect soft-boiled egg? I’m here to help you out! I’ve had an obsession with eggs for as long as I can remember. Omelettes, scrambled, hard-boiled, over-easy, you name it, I’ll eat it.
Last year I perfected the soft-boiled egg, which was hard for me because it was either over cooked or under cooked.
I don’t think I need to give you the ingredients, it’s just an egg and boiling water. I like to boil 2 eggs at a time.
- Place the eggs gently into the boiling water and boil for about 5 minutes.
- Take the egg out of the water and place into a bowl of ice water and let cool for about 1 minute or 2.
- Peel the shell off the egg, I rinse the egg off with a bit of water to make sure there is no shell residue.
- Place the soft-boiled egg on your favorite slice of toast or eat it as is.
My favorite way to enjoy my soft-boiled egg is over a slice of Ezekiel bread (food for life baking) toasted. I add some toppings to spice it up a little bit. Sometimes I’ll sauté up some spinach, maybe a slice of ham or turkey, but I can assure you I always pair it with avocado.
Throw a dash of red pepper flakes or sea salt on there and you’re golden! This is the perfect protein packed breakfast with a whole lot of flavor.
Just warmed up one of these paleo snickerdoodle muffins I made yesterday, added a little bit of butter and it was absolutely amazing. I’m so excited about these muffins because they were super easy to make, and this recipe didn’t require many ingredients! The great thing about […]
These teriyaki turkey burgers are perfect for the summer season. However, that doesn’t mean you can’t enjoy them year round. They are definitely more convenient to make it during grilling season, but they are always possible.
They will blow your mind. Now, these burgers are a little more time consuming, but that’s because you make the teriyaki sauce from scratch. It’s worth the time, trust me. The pineapple gives the burger a hint of sweetness and the avocado spread adds a creamy texture.
Teriyaki Turkey Burgers
(you can absolutely use a prepared teriyaki sauce if you’d like)
- 1/3 cup of low sodium soy sauce (or amino acids)
- 3 tablespoons of water
- 3 tablespoons of honey
- 2 tablespoons of rice vinegar
- 1 clove of garlic, minced/grated
- 1/2 teaspoon fresh grated ginger
- 1/2 teaspoon of sriracha
- 2 teaspoons of cornstarch (optional)
Teriyaki Turkey Burger
- 1 pound of lean ground turkey
- 1/4 cup grated onion
- 2 tablespoons of your homemade teriyaki sauce
- 1/2 teaspoon of fresh grated ginger
- Salt & pepper to taste
- 4 buns of your choice (we used sandwich thins)
- 4 fresh rings of pineapple
- 1 red onion cut into 1/2 inch thick slices
- 1 ripe avocado
- 1/4 cup of non-fat greek yogurt
- juice of 1 lime
- 1 teaspoon of honey
- Salt & pepper to taste
- In a small saucepan, whisk together all the ingredients except for the cornstarch.
- Bring the mixture to a boil and boil for about 2 minutes.
- Whisk in the cornstarch if you choose to use it. This will help to make the sauce thicker.
- Remove from the heat and place in the fridge in an airtight container until needed.
- In a large bowl mix together the ground turkey, onion, teriyaki sauce, ginger, salt and pepper with your hands. Don’t overwork the meat.
- Form the mixture into 4 patties and set them aside.
- Heat the grill to medium high heat and oil the grates.
- Brush the pineapple rings and your onions with a little bit of olive oil and sprinkle them with salt and pepper.
- Put them on the prepared grill and grill the pineapple for about 3 minutes per side. The onions will take a little bit longer. They should cook for about 4-6 minutes per side.
- Place the turkey burgers on the grill and cook for 3-4 minutes per side.
- Toast the buns if you choose to use one.
- Add all your ingredients into a blender and blend until smooth (you can also do it by hand, it just won’t be as smooth)
- Cover and place in the fridge until you’re ready to serve it.
Assemble that burger and you’re good to go! This is probably one of my favorite ways to prepare a turkey burger now. I promise you won’t regret it.