Watermelon has been my go-to snack lately, so why not put it in my green juice? Now, mixing green and pink juices together does not result in the most beautiful of colors, but the taste is delicious. This juice is sweet and super refreshing – perfect for summer!
Watermelon Green Juice
Recipe Type: Beverage
- 2-3 cups watermelon
- 3 stalks celery
- 1 bunch kale or romaine
- 1 bunch mint
- 2 cucumbers
- Prep and wash all produce. Juice and serve. This makes about 3 regular sized mason jar servings for me. I store extra in the fridge and consume within a day.
While the idea of a turkey burger – healthy, low-fat, etc. – usually sounds good to me, I rarely like them because they tend to be dry and tasteless. I’ll take beef, thank you.
But this recipe changed that completely. Yogurt and a unique blend of herbs and spices make these burgers moist and super tasty. Garam masala is often used in Indian cuisine and imparts a rich, sweet spice to the turkey. Roasted red chili paste can be found in the Asian section of most grocers; I buy small bottles from the Thai Kitchen brand. I absolutely love the roasted, spicy flavor this gives to all kinds of dishes. Despite the good amount of spices, these are not “hot” spicy burgers – they are very flavorful and slightly sweet with a touch of spice. Let me know what you think!
Now that it’s grilling season we will be seeing a lot more of these. During the winter, I cook them up in a grill pan and yum, yum, yum. I love these on a bed of greens, but they are just as good on a bun or wrapped in a pita.
I will be MIA for the next week as we are heading to Mexico for VACATION!! Yes sir, yes sir. Vacation. Hope you have one of those in your future too; everyone deserves vacation. 🙂
Truly Tasty Turkey Burger
Recipe Type: Entree
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
- 1 pound ground turkey (I use regular, not turkey breast which is drier)
- 3 tbsp. Greek yogurt
- 1 tsp. Garam Masala spice
- 2 tbsp. bread crumbs
- 2 tbsp. chopped fresh cilantro
- 1 tsp. minced garlic
- 1 tsp. roasted red chili paste
- 1 tsp. salt
- Mix all ingredients in a large bowl. Do not overmix – just enough to combine all ingredients well. Form into 4 patties.
- Although not necessary, I like to chill my turkey burgers about 1 hour before I cook, especially if I am grilling. I think it helps to deepen flavor and firm up the patty.
- Brush each patty with oil (especially if grilling because these are low-fat and will stick). Cook on a skillet/grill pan set over medium heat, turning once, until patties reach 165 degrees internally and is cooked through. Alternatively, place on a grill set to medium-high heat (direct heat) and cook.
Happy Saturday everyone!
It actually feels like spring here and I LOVE it. A cool breeze, sunshine, and blooming flowers make me oh so happy. I usually don’t run with my phone, but I’ve been carrying it with me because I’m obsessed with documenting the spring beauty in my neighborhood! What is your favorite thing about spring?
I am taking a little break from a beautiful day on the porch to get up this post. I made this last night and liked it so much I decided to post it asap. One skillet and a fairly short ingredient list makes a really simply but delicious meal. I served it as is for a low carb entree, but this would also be great over pasta or rice, or with roasted baby potatoes. You could experiment with the Italian seasoning I used on the chicken and use any variety of dried herbs/spices. I really liked Badia’s Garlic & Parsley.
Enjoy your Saturday everyone!
Creamy Tuscan Chicken with Spinach
Recipe Type: Entree
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 4 tbsp. flour, divided
- 1-2 tsp. Italian seasoning blend (I like Badia’s Garlic & Parsley)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 boneless chicken cutlets, thin-sliced (about 1.15 lbs)
- 2 tbsp. Olive oil
- 1 small onion, finely chopped
- 1 (14.5oz) can Diced tomatoes with basil, garlic, and oregano (no salt added variety), undrained
- 1 and 1/2 cups Progresso’s Tuscany Chicken Broth (or regular chicken broth)
- 8 cups loosely packed baby spinach leaves
- 2 tbsp. cream or half-and-half
- Mix together 3 tbsp. of the flour, seasoning blend, and S/P on a plate or shallow dish. Coat each chicken cutlet in the flour, shaking excess.
- Heat 1 tbsp. of olive oil in a large skillet on medium-high heat. Add the chicken and cook about 2-3 minutes per side or until browned and cooked through. Add more oil if needed. Remove the chicken from skillet and set aside. Tent with foil or stick in the oven to keep warm.
- Heat another tbsp. of olive oil in the same skillet, scraping up browned bits from the chicken. Add the onion; cook a few minutes until tender. Stir in the remaining 1 tbsp. of flour. Add the tomatoes and stock. (If you use a low-sodium chicken stock you may want to add some salt/seasoning. The Tuscany blend I mentioned in the ingredient list will not need any more seasoning.) Bring to a boil and then reduce heat and simmer for about 5 minutes.
- Turn the heat off and add the spinach leaves in batches. Stir constantly so the spinach wilts and softens. Once the spinach is softened, stir in the cream. Add the chicken and serve immediately.
We are always looking for ways to mix up breakfast, especially that pesky weekday breakfast that I find so hard to turn into a healthy habit. I love this because it not only tastes delicious, but you can make it and have it ready for the entire week. Efficient + Tasty = one happy meal planner.
AND … that’s not all. This is super healthy – you’ve got fruit, heart-healthy oats, hemp seeds, and a low sugar content. The hemp and wheat germ/flax seed will give you more nutritional bang for your buck, but feel free to omit – the recipe will bake the same. Feel free to mix this recipe up with all sorts of frozen or fresh fruit. This is great with peaches for a peaches and cream take on oatmeal. Enjoy!
Apple-Berry Baked Oatmeal
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
- Cooking spray
- 2 cups frozen mixed berries
- 2 cups rolled oats (regular old-fashioned, not instant)
- 1/2 cup chopped walnuts
- 1 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1 apple, peeled, cored, and diced small (or grated)
- 2 tbsp. wheat germ or ground flax seed
- 2 tbsp. raw organic hemp hearts
- 1 cup almond milk (or any milk variety)
- 1/2 cup nonfat vanilla yogurt
- 1/4 cup maple syrup
- 2 tsp. vanilla extract
- 1 egg plus 1 egg yolk
- Cinnamon to top, optional
- Preheat oven to 375 degrees and spray a 9-inch pie pan with cooking spray.
- In a large bowl, stir together the berries, oats, walnuts, baking powder, sea salt, apple, wheat germ, and hemp hearts.
- In a medium bowl, whisk together the milk, yogurt, maple syrup, vanilla, and egg/yolk; stir into the oat mixture.
- Transfer to the pie pan and bake until firm and golden at top, about 50 minutes. Serve warm and sprinkled with cinnamon.
One of my favorite weekend snacks is kale chips. Wash and chop some kale, season it, and stick it in the oven. Watch some T.V. or read a book, and in twenty minutes you have a delicious, healthy snack. I can easily down an entire bunch of kale this way.
I love these cheese flavored vegan kale chips using nutritional yeast, but these are my other favorites and are a bit easier to make. The mix of sweet smoked paprika and chili powder gives the crunchy kale a nice blend of sweet and spicy. Do you know any good kale chip seasoning combinations? I’d love to hear your ideas!
Sweet and Spicy Kale Chips
Recipe Type: Snack
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 1 bunch kale, washed and leaves torn, thick stems discarded
- Olive oil
- Smoked paprika (sweet, not hot)
- Chili powder
- Preheat oven to 300 degrees and arrange the racks in top/bottom third. Prepare two baking sheets with parchment. You can also do one sheet at a time in the center of the oven if you don’t want to deal with rotating sheets. Make sure kale is very dry before cooking – it will make your chips crispier!
- Arrange kale in a single layer on the baking sheets. Drizzle with olive oil and use a pastry brush to brush the olive oil across the leaves. Season generously with salt and lightly sprinkle the paprika and chili powder on the leaves.
- Bake for 20 minutes; flip the kale halfway through and rotate sheets if using two baking sheets.