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)
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
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!)
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!
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:
Source: goodlifeeats.com via Chichi on Pinterest
Ingredients:
- 2 cucumbers
- 6 ounces crumbled feta
- 3 tablespoons Greek yogurt
- 2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
- 8 - 12 pitted kalamata olives, roughly chopped
- 1 tablespoon roughly chopped dill or oregano
- 2 teaspoons lemon juice
- pinch of pepper, or to taste
Directions:
Thinly slice the cucumbers lengthwise: a vegetable peeler is fab for this. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.
Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.
What you will need:
- 1 head of cauliflower
- Whatever seasonings you like on your rice
Directions:
- Wash and dry cauliflower. Cut into small size chunks.
- Using the shredder blade of your food processor, place the cauliflowers chunks into the processor until it is the size of rice.
- Remove from food processor and place “rice” into a microwave safe dish with a lid. Microwave (you do not need to add any water) for 5-6 minutes.
- Done! So so easy. Season however you normally like your rice.
See more DELIGHTFUL recipes from Delighted Momma!
Baked Apple & Cinnamon Chips
Directions
- Remove apple core.
- Thinly slice the entire apple.
- Line a cookie sheet with parchment paper and place apple slices on it.
- Sprinkle with cinnamon.
- Bake at 275 degrees for 2 hours. Flip after 1 hour
95-120 calories per serving (1 apple)
Click here to see the final product!
The Most Difficult Of All Dinner Guests - And How To Accommodate Them (Via The Kitchn)
5 Meals to Feed Nearly Anyone
• 1 Mushroom Risotto with Caramelized Onions - Vegan, gluten-free, full of flavor.
• 2 Braised Coconut Spinach and Chickpeas with Lemon - A deeply delicious stew, vibrant and colorful
• 3 Soba Noodle Salad with Bok Choy - Make sure to use gluten-free soba noodles in this fresh soba dish.
• 4 Very Simple Dal Palak - Garnish with cilantro and serve with brown rice for a rich, warming meal.
• 5 Curried Coconut Carrot Soup - An amazingly delicious soup, filling from the coconut milk.
Throw together a good green salad and some brown rice as a side dish, and then on to dessert…
5 Desserts Nearly Anyone Can Love
• 1 Vegan/Gluten-Free Chocolate Cupcakes with Coconut Icing - It’s hard to make baked good that’s both vegan and gluten-free, but this one will please anyone.
• 2 Coconut Tapioca Pudding with Smoked Sesame Seeds - Sweet and creamy pudding.
• 3 Spring Dessert Recipe: Strawberry and Honey Sorbet - Pretty and bright. Also try these sweet wine slushies!
• 4 One-Ingredient Banana Ice Cream - The one and only banana ice cream! Dress it up with some melted chocolate.
• 5 Thai Mango with Coconut Sticky Rice - A delicious sweet dish of creamy coconut rice and sliced mango.
April Superfood: Lime Up!
Tart, tangy limes pack a ton of flavor despite the fact that they are relatively compact. They’re also wee nutritional powerhouses, providing lots of dietary fiber and Vitamin C.
How to enjoy:
While many people’s thoughts go straight to key lime pie (we’re with you), there are loads of other options when it comes to enjoying this juicy fruit. Use limes to flavor fish or poultry, pop some into a fruit salad or squeeze some to season a fresh, spring soup.
