Mediterranean Turkey Burgers (via Tone It Up)
Ingredients:
- 1 pound 98% fat free organic ground turkey
- 1/2 cup egg whites
- 3 tbsp olive oil
- 3 tbsp fat free feta cheese
- Dried organic unsweetened cranberries
- Fresh crushed garlic
- 1/4 cup spinach
- Salt & Pepper to taste
Directions:
- Divide 1 pound of organic low fat ground turkey into 4-5 patties. Mix in cranberries, feta, garlic, spinach.
- Next combine egg whites and olive oil in medium bowl. Take patty and mix in the for moisture.
- Once all ingredients are thoroughly combined, form a patty. Grill on medium heat 4 minutes on each side or until fully cooked.
- Serve with a whole wheat bun or on portobello mushrooms with your favorite healthy condiments.
VEGETARIAN/VEGAN OPTION!
Garbanzo Bean Patties (vegetarian)
Ingredients:
- 2 cups Mashed Garbanzo Beans
- 1/4 cup Carrot Grated
- 1/2 Onion Minced
- 1/4 cup Ground Flaxseed
- 1 tsp. Paprika
- 1 tsp. Cumin
- 1 tsp. Turmeric
Directions:
- Thoroughly mix ingredients to together in a bowl. If the mixture is to dry/crumbly add water slowly (no more than 1 Tbs. at a time) until it reaches a smooth yet firm consistency.
- Form the mixture into 4 burger sized patties.
- Grill for about 3 minutes on each side or place in a skillet sprayed with fat free cooking spray or olive oil and cook until evenly browned.
- Serve with a whole wheat bun or on portobello mushrooms with your favorite healthy condiments.
This is MY drink y’all.
At least a few times a week, this serves as my breakfast, snack or pre-workout energizer. It’s fast, easy, delicious and pumps me FAR better than a coffee! (And I LOVE my coffee).
The recipe below is the basic monster, but I personally tend to play around with the ingredients. I almost always use almond milk when I have it, or 2-4 tbsp of greek yogurt plus a wee bit of juice to help it blend (I like orange, but anything goes. Keep it natural). I also may toss in berries, melon or just about any other fruit that will blend. The more color you add, the more likely this is gonna be a ‘brown’ monster, but I promise, it’s still delicious. To keep the green color, stick with yellow/green fruits & veggies.
* Note: I freeze my bananas ahead of time, so I usually don’t need to add additional ice, or very little. Also saves time: I pre-chop them and just toss them in. The spinach can also be frozen.
Green Monster Smoothie
Ingredients:
- 2 cups organic spinach
- 1-1.25 cups milk (your choice of cow’s milk, soy, hemp, almond, rice, etc)
- 1 tablespoon flax, chia or other seeds/nuts (optional)
- 1 banana
- Ice
Directions:
1) Flax, 2) spinach, 3) banana, 4) milk. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. Blend everything on the highest setting for 1 minute or so. Finally, add ice and blend on the ice setting. Pour into a large, fancy glass. Sit back, gulp it down, and be prepared to have endless energy!
Recipe via Fit Mama Training
Smoothie Lovin’ Books
If you’re a smoothie freak like me, you might like some of these selections! Most are cheap (in and around $10) and are filled with HUNDREDS of recipes. :)
500 Smoothies & Juices: The Only Smoothie & Juice Compendium You’ll Ever Need
Green Smoothie Recipes & other Healthy Smoothie Recipes: Discover over 50 Easy Smoothie Recipes
Avocado Mango Salad with Nutmeg(an original recipe by Allison Sklar)
Homemade Fruit Popcicles
These are so easy to make — you don’t even need a recipe.
Blend/process your fruit with your sweetener of choice until it’s ‘pourable’ (sweetener is not required, but you can add honey, agave, etc. Usually the riper your fruit, the sweeter it will be on its own).
Pour it into empty Popsicle molds (or small yogurt containers), add a stick of your choice (you can also just spoon ‘em) and freeze overnight.
If fruit is too soft to hold the stick firmly, freeze fruit a third of the way or so through, then add stick. You can use whatever fruit you have on hand or experiment with different combinations. This time, for flavors, I settled on raspberry, kiwi, orange, and blackberry-vanilla bean yogurt. Before I go, I will leave you with a couple of tasty popsicle recipes I stumbled upon here and here –both look delicious
via Dandy Sugar
Green Juice Mocktail
Ingredients
- 1 whole cantaloupe (or honeydew melon for a green color like above)
- 2 celery stalks
- 1 apple
- 1/4-inch piece of ginger
- 1 750ml bottle of sparkling water
- Salt to taste
For the garnish:
- 4 citrus slices (optional)
Directions
Put all ingredients (except sparkling water and salt) through a fruit and vegetable juicer. Mix the juice with the sparkling water; serve over ice.
Garnish with a citrus slice (optional) and toast away!
Via Fit Sugar
Examples of quick and easy snacks are: yogurt, mini bagels, banana, smoothie, pretzels, and apple juice.
http://www.usaswimming.org/ViewNewsArticle.aspx?TabId=0&itemid=4360&mid=8712
5 Uber Hydrating Recipes
These recipes take advantage of water-filled produce like cucumbers, jicama, and radishes to help hydrate you from within as the weather gets warmer.
(via Fit Sugar)
Ingredients (makes 6 servings)
- 4 large ripe tomatoes, sliced 1/4 inch thick
- 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
- 1/3 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- Sea salt & freshly ground black pepper to taste
If your tomatoes are smaller, just make smaller ‘burgers’ and adjust your cheese accordingly!
Directions
Basic Caprese Salad
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.
To Make The Burger Pictured Above
Layer it in a small cake pan, or other bottomless round container (slicing a large yogurt container in half will do!). It helps keep the burger together without it sliding: simply remove the container when you’re done. You can also use toothpicks (large ones) to keep it in place.
Layers
- Tomato
- Cheese
- Basil
- Tomato
- Basil
- Tomato
- Cheese
- Basil
- Tomato
Wanna get creative? Substitute one or two layers of basil for spinach, avocado, cucumber or any other salad fav!
Approx: 300 calories per serving, 17g of protein. (*read your labels & adjust for larger serving sizes!)
Healthy Swaps!
Watermelon Carving
What do you think? Too gorgeous to eat? :)
Via Kitchen Monki
Ingredients
-
1⁄2 cup 100% fruit Juice or freshly juiced fruit. (I like melon)
-
1 cup Club Soda
Step 1
Chocolate Chickpea Protein Cookies
Ingredients
- 2 cups chickpeas (garbanzo beans) *
- ½ cup palm sugar
- ½ cup unsalted butter
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup walnuts *
- 1 ½ cups whole wheat pastry flour *
- ½ cup golden flaxseed meal *
- ½ cup rolled oats
- 1 tsp. baking soda
Click here for instructions & nutritional info! Remember, a treat is still a treat! These just give you a bit more nutritional bang for your buck!
Corny Bean Dip via Kath Eats Real Food
This dip is very versatile. It can be used as a salsa with tortilla chips or as a topper for salads. Even cook it into rice!
Ingredients (Makes ~3 cups)
- 1/2 can corn, drained
- 1 can black beans, drained
- 1 big tomato, chopped
- 1 jalapeno, de-seeded and chopped
- 1 tsp southwestern seasoning or a blend of cumin, cayenne and chili powder in equal parts
- Squeeze of half a lime
- 1/8 tsp kosher salt, or to taste
Instructions
- Mix first 4 ingredients into bowl, toss together.
- Toss with dressing.
- Chill for maximum flavor.
- Serve with chips, in tacos, on salads etc.
Approx 150 calories per cup.
Chances are you’ve swallowed gum before. Chances are you’re okay. But if you’ve ever wondered what happened to it, and if it REALLY stuck around for seven years, read this.
Interesting fact about our digestive systems: they work HARD y’all. Read more.
Spaghetti squash is a great way to load up on your veggies AND cut down on excess carbs without feeling like you’re giving up pasta. This recipe is delicious, LOADED with veggie yum yums and makes for a great vegetarian (not vegan) dinner. Mmmmm….
Tip: make a little extra so you can have it for lunch the next day! This recipe also freezes well: make a big portion and divide it in smaller, ready to heat containers to save time throughout the week.
What You Need:
