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Turkey Veggie Slider Bar

INGREDIENTS:

Burgers:

  • 1 1/2 pounds lean ground turkey
  • 3 small zucchini, grated
  • 2 medium carrot, grated
  • 3 cloves garlic, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 1 Tbsp olive oil

Toppings:

  • Mini  whole wheat buns
  • Romaine lettuce leafs
  • Tomatoes
  • Onions
  • Pickles
  • Avocado slices
  • Cheese
  • BBQ sauce
  • Ketchup
  • Mustard

DIRECTIONS:

  1. In a large bowl, combine the turkey, zucchini, carrot, garlic, salt, pepper and eggs.
  2. Form the mixture into 8 patties.
  3. Heat olive in a large skillet over medium heat.
  4. Cook the patties, turning once until cooked through, about 3-4 minutes per side.
  5. Place on a platter with toppings on the side, and let guests assemble their own.

BBQ Pulled Chicken Lettuce Cups

Serves: 10

INGREDIENTS:

  • 5 organic chicken breasts, about 3 pounds (you can use thighs, too)
  • 1 18-oz. bottle high quality bbq sauce (I like homemade from a farmer’s market, but in a pinch, a bottle from the supermarket will do)
  • One big white onion, sliced thin
  • 1 European cucumber, sliced paper thin
  • 1/3 cup cider vinegar
  • 2 tablespoons brown sugar
  • 3 – 4 heads Boston lettuce, leaves separated

DIRECTIONS:

  1. Place the chicken, barbecue sauce and onions in a slow cooker set on low and forget about it for at least 6 hours and as many as 10.
  2. Place cucumber, vinegar and sugar in a bowl and refrigerate for as long as the chicken cooks.
  3. Before you serve, take the chicken out of the slow cooker and shred with two forks. Put the chicken back in the sauce.
  4. Serve the chicken in the lettuce cups, topped with cucumbers.

 

Gluten-Free, Grain-Free Pumpkin Muffins

INGREDIENTS:

  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 cup fresh pumpkin puree or organic canned pumpkin puree
  • 3 eggs
  • ¼ cup organic extra virgin olive oil
  • ¼ cup maple syrup
  • 1 tsp pure vanilla extract
  • Optional: Add organic raw coconut, chocolate chips or chopped pecans as toppings

DIRECTIONS:

  1. Preheat oven to 350. Prepare muffin tins with muffin liners.
  2. Mix dry ingredients together
  3. Mix wet ingredients together
  4. Add dry ingredients to the wet ingredients
  5. Pour batter into muffin tin, about 3/4 cup full for each.
  6. Bake for approximately 22-25 minutes or until a tester inserted in the middle comes out clean
  7. Enjoy!

Quinoa Bites

INGREDIENTS:

  • 1 ½ cup cooked quinoa
  • 2 large eggs
  • 1 green onion stalk, diced
  • 1 clove garlic, minced
  • ½ cup shredded parmesan cheese
  • 2 Tbsp. fresh parsley chopped
  • 2 Tbsp. almond flour
  • ¼ tsp sea salt
  • 1/8 tsp ground pepper
  • ½tsp fresh lemon juice
  • 1 tsp organic olive oil

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix together all ingredients in a medium bowl
  3. Spray a mini muffin tin with olive oil
  4. Scoop a tablespoon into each mini muffin cup
  5. Bake for 20 minutes
  6. Serve hot or freeze and reheat

Gluten Free Strawberry Banana Protein Muffins

Serves: 10

INGREDIENTS:

  • 2 ½ cups almond meal
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 Tbsp. hemp seeds
  • 3 large eggs
  • 1 ½ large mashed ripe bananas
  • 2 maple syrup
  • 1 Tbsp. olive oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tsp cinnamon
  • 3/4 cup chopped organic strawberries

DIRECTIONS:

  1. Preheat oven to 350F. Spray muffin tin with organic cooking spray (I used coconut oil spray).
  2. In a large bowl whisk the almond flour, baking soda and salt and cinnamon.
  3. In a small bowl, whisk the eggs, banana, maple syrup oil, vinegar and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in strawberries.
  4. Divide batter evenly among prepared cups.
  5. Bake in preheated oven for 15 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin. Eat up!

 

Zucchini Chips

INGREDIENTS:

  • Organic olive oil spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon olive oil
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup italian seasoned bread crumbs or whole wheat panic
  • 1/8 teaspoon sea salt
  • Freshly ground black pepper

DIRECTIONS:

  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4-inch thick slices on the diagonal.
  3. Toss the zucchini with the olive oil.
  4. Combine the Parmesan, bread crumbs, salt, and pepper to taste.
  5. Dip each zucchini slice into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  6. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.
  7. Note: You can add paprika, garlic powder or any other herbs to season your chips.  I like to serve these with a side of fresh marinara sauce.

Banana Mash

INGREDIENTS:

  • 2 bananas
  • 1 Tbsp. natural nut butter
  • cinnamon to taste
  • dark chocolate chips, nuts or coconut

DIRECTIONS:

  1. Slice and freeze 2 bananas.
  2. Puree in food processor.
  3. Add 1 tbsp natural nut butter and cinnamon to taste and pulse until mixed together.
  4. Can add dark chocolate chips, nuts or coconut. Get creative with your toppings or eat as is.

½ cup serving

Matcha Latte

INGREDIENTS:

  • 1 tsp matcha powder
  • 3 Tbsp. hot water (almost boiling)
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • 1 cup almond milk
  • ice cubes

DIRECTIONS:

  1. Dissolve matcha powder in hot water and whisk until fully combined (no clumps). Let cool slightly.
  2. In a martini shaker or covered bottle pour matcha liquid over ice, add vanilla, cinnamon and almond milk.
  3. Shake until combined and frothy. Enjoy.

Turkey Lettuce Wraps

INGREDIENTS

  • 3 Romaine or Boston lettuce leaves
  • Thin spread of hummus
  • Sliced cucumber
  • 4 oz. fresh turkey breast
  •  ¼ avocado, sliced

DIRECTIONS

  1. Spread hummus on lettuce leaves.
  2. Top with turkey breast, avocado and cucumber slices.
  3. Roll up and enjoy!

Chocolate Avocado Pudding

Servings: 2

INGREDIENTS:

  • 1 ripe avocado
  • 1/3 cup unsweetened almond milk
  • 2 Tbsp. cacao powder (such as Navita’s Naturals)
  • 1 ½ tablespoons agave
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Optional: ¼ teaspoon unsweetened coconut flakes

DIRECTIONS:

  1. Blend all ingredients in blender or food processor until smooth.
  2. Divide into 2 bowls and refrigerate for 2 hours.
  3. Garnish with ¼ teaspoon unsweetened coconut flakes.