Turkey Burgers

Turkey burgers

Weeknight dinners need to be simply prepared and sometimes prepped ahead of time when we are busy with after school activities or trips to the park. These turkey burgers are a go-to weeknight meal for our family because you can prep them in a flash, set aside in the fridge to cook just before dinner, or prepare and take out on the go. The Ras El Hanout seasoning, a traditional warming Moroccan flavor, contains turmeric and clove, which are both anti-inflammatory and antioxidant-rich, and cumin, which aids digestion.  Enjoy!

Prep time: 15 min

Cook time: 12 min

Ingredients

  • 2 lb organic ground turkey meat
  • 1/2 red onion, finely diced
  • 2 tbsp Ras El Hanout seasoning 
  • 1/2 tsp garlic powder
  • 1/4 tsp ground pepper
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup grated parmesan 
  • 1/2 cup panko or bread crumbs
  • For serving: toasted wheat buns, spinach, tomato, mustard, ketchup 

Add ons:

  • finely chop 1/2 cup turkish figs for sweetness and add to burger mix
  • coarsely chop 1/2 almonds for added crunch and add to burger mix

Instructions

  1. In a large mixing bowl, combine ground turkey, eggs, finely diced onion, all seasonings, parmesan and panko.
  2. Mix until combined.
  3. Separate into 8 patties.
  4. Grill at 350-400 degrees or cook in large pan coated with olive oil at medium/high heat for approximately 5 min per side. Burgers should be firm when pressed with spatula to indicate meat is fully cooked.
  5. Serve over greens or on a toasted bun with tomato and your favorite condiments.
  6. Freeze extra burgers wrapped in foil and sealed in freezer bag.

Weeknight bolognese

Servings: 2 children and 2 adults + leftover sauce to freeze for future meal

Ingredients

  • 1.5 lb lean ground turkey or beef (or combination of both)
  • 1/2 large red onion, diced
  • 4 garlic cloves, minced
  • 28 oz can of diced fire-roasted tomatoes
  • 2 c red wine, preferably a wine with pepper flavors
  • 1/2 c chicken stock (more as needed)
  • 2 tbsp herbs de Provence (dried mix or make with fresh herbs)
  • 1 tbsp tomato paste
  • 1 bay leaf
  • gluten free pasta, as much as needed
  • salt and pepper
  • 4 tbsp cold-pressed extra virgin olive oil (EVO)
  • large, deep pan or cast-iron pot

Instructions

  1. Add EVO, garlic, salt, and pepper to hot pan over medium/high heat and sauté for approximately 3 min
  2. Add onion and sauté until transparent for approximately 5 min
  3. Add ground turkey or beef and season with salt and pepper
  4. Sauté beef until browned, using spatula to break meat into smaller pieces
  5. Add red wine, chicken stock, herbs de Provence, bay leaf, and tomato paste
  6. Stirring frequently, simmer for at least 30 min on medium heat
  7. While sauce is simmering, boil large pot of water and cook pasta al dente
  8. Serve sauce over pasta and sprinkle with parmesan cheese and red pepper flakes if desired

Everyone I’ve served this dish to has loved it! The best part is, it’s so simple to make on a weeknight. If you have several guests for dinner, just double the recipe, and make sauce ahead of time.

Good morning smoothie

2 servings (12-16 oz each)

Ingredients

  • 1c unsweetened vanilla almond milk
  • 1c chocolate almond milk
  • 1 banana
  • 1c frozen organic berries
  • 1 scoop chocolate Sun Warrior plant-based protein
  • 1/2c 2% greek yogurt (we use 2% Fage)
  • handful of ice, add more as needed

Instructions

  1. Add all ingredients to a blender, blend until smooth, and serve.
  2. If the smoothie is too thick, add more almond milk. If it’s too thin, add more ice.

This smoothie is a great place to hide vegetables—add in some spinach or 1/2 avocado and everyone will still love the flavor. Sometimes I also add a dash of agave.

Protein:   15.25 g/serving

Almond milk is a great source of Calcium—1 c of almond milk provides 45% of your daily needs compare to whole milk, which only provides 30%.

Our favorite whole wheat waffles

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Servings: 12 servings, 1 waffle each

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • ¼ cup ground flax seed (optional if you don’t have on hand)
  • ½ tsp sea salt
  • 4 large eggs, lightly beaten
  • cups unsweetened almond milk (or milk)
  • ¼ cup pure maple syrup
  • 2 Tbsp sunflower, vegetable, or avocado oil
  • Nonstick cooking spray

Instructions

  1. Combine flours, baking powder, flax seed, and salt in a medium bowl and mix well
  2. In a separate bowl, combine eggs, almond milk, maple syrup, and oil and mix well with a whisk
  3. Add flour mixture slowly to egg mixture and mix with whisk until blended
  4. Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray
  5. Cook waffles until golden brown and crisp
  6. Serve with fresh berries and syrup

1 serving = 1 waffle. Freeze leftover waffles. 

The whole family loves these waffles! We also use this recipe for pancakes and cook about 1/4 cup mix per pancake on a hot skillet, adding blueberries while they cook.