Recipe for the BEST turkey burgers!

My husband and I LOVE to grill! From grilled red peppers and zucchini to bison burgers, we love hangin out outside with the dog in the yard, with the smell of the grill! So I was really excited when my teammate published this recipe for Turkey burgers - and I just HAD to SHARE it!

Turkey Burgers That ROCK!

By Alice Conradt

Many people are used to DRY pre-made Turkey burgers that have no flavor and are nothing to write home about! Well this recipe will make you revisit (and re-think) picking up a frozen bag of burgers again! By making your own homemade Turkey burgers, you will get more protein, more flavor and a great juicy turkey burger in less time than it takes to thaw those frozen patties out. Plus, no preservatives, processed grains and fillers! We left out the breadcrumbs and substituted egg whites to bind the burgers together.

Turkey Burgers That ROCK!

In this version, I serve it on a sandwich thin but my favorite way is to eat it as a lettuce wrap. Pile leaves of bibb or butter lettuce together to make a top and bottom “bun” and you will get additional veggies and extra crunch too!

I like to make extras and freeze the burgers after I cook them. They are easy to thaw and take for lunch or dinners in a pinch!

Turkey Burgers        (Serves 4)

• 20oz Package lean ground turkey
• 2 Cloves garlic – finely minced
• ½ of a small yellow onion (finely diced)
• 1 Tbsp balsamic vinegar
• 1 Tbsp Worcestershire sauce
• ½ Tbsp Sriraccha (these will not be hot)
• ½ tsp Salt
• ½ tsp black pepper
• 2 egg whites

Combine all ingredients in a bowl and mix thoroughly. Take a small amount of mixture out and fry on griddle to make sure it is seasoned to your liking… taste. (I always do this before making the whole batch).

**Adjust seasoning if necessary. Divide mixture in 4 to make (4) 5oz patties. Fry on griddle until cooked through (approximately 6-7 minutes per side).

 Burger toppings:

• 4 Oroweat Sandwich Thins (or) bibb/butter lettuce wraps

Bibb lettuce, tomato, onion slices, pickles and favorite condiments. (Be careful to limit your condiments to a few teaspoons, as they can add significant calories to your meal quickly).

To really top off this meal, bake up some Sweet Potato Fries!

http://www.gettingfittogether.com/turkey-burgers-that-rock/ 

I want to hear about your favorite turkey burger recipe! Leave me a comment and let me know how you like to make yours! 

Easy Gluten Free Pizza

I haven't had restaurant pizza in a long time! I used to love it! But ever since I started eating clean, I just can't handle the grease. So I am always looking for a good substitute. I have tried a few gluten-free doughs from the store, but they usually take a while to let the dough rise etc. I want something easy!

This recipe requires grated zucchini - I love to take my fresh garden zucchini grate it, squeeze a lot of the moisture out, and freeze it in 2 cup portions! That makes it really easy to defrost and use all year.


2 cups grated zucchini (packed), then squeezed dry
2 large eggs, beaten (you can also use 2 large egg whites)
1/4 cup  All-Purpose Flour (I used wheat flour) (can sub gluten-free flour blend)
1/2 cup finely grated mozzarella cheese
1/2 cup finely grated fresh Parmesan cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning

TOPPINGS:
Whatever you'd like!
I used organic pizza sauce, fresh sliced tomatoes, fresh mozzarella, and fresh basil for this recipe

Directions:

1. Preheat the oven to 400 degrees F. Line a flat cookie sheet or pizza pan with parchment paper. Spray parchment paper with nonstick spray.

2. In a medium bowl, combine zucchini, eggs, flour, cheeses, oil and seasoning. Mix well.

3. Pat the zucchini mixture into a thin, round pizza crust- 12 to 14 inches in diameter. Bake 30 minutes, or until the crust begins to get golden brown. Remove the crust from the oven and flip it over. Return it to the oven for an additional 10 minutes (watch to make sure it's not becoming too browned). Remove the crust from the oven and add the toppings. Return to the oven and heat through until cheeses are melted and everything is heated through. Slice and eat! 

I served this at a football party with a veggie tray, a fruit platter and some pasta salad! Everyone loved it! 

Gluten Free Pancakes!

Gluten Free, Dairy Free Chocolate pancakes?? Yes please!

If you are like I used to be, your breakfasts are not healthy! (I used to eat Spaghetti-o's for breakfast!!) But think about it, pancakes, waffles, bacon, fried eggs, jelly, fried potatoes smothered with salt. They are all so tasty, but I used to feel so yucky when I would eat those, but some great memories are made making breakfast! (breakfast in bed, breakfast with your girlfriends after a fun night out, breakfast with your significant other, breakfast and quality time with your mom) When I started drinking Shakeology for breakfast in 2013, I still missed making breakfasts (oatmeal and Shakeology doesn't count as "making" breakfast!)

Eating healthy shouldn't cost you family time!

You just need to make a healthy family breakfast! When one of my teammates told me she was using Shakeology to make pancakes, I was determined to try them. There are a lot of variations but here is the recipe that I use most often!

You will need:
1 scoop of Chocolate Shakeology (If you use the Vegan Shakeology it will also be dairy free!)
2 eggs
1 very ripe banana
1/2 teaspoon of vanilla extract
sprinkle of cinnamon






Beat all of the ingredient together. The more you beat it, the fluffier your pancakes will be.






Pour onto a skillet the same you would regular pancakes. When it starts to get bubbles and round on the edges, then you can flip them. They don't take long!








My favorite way to eat these pancakes is with fresh fruit and local honey! No syrup, no artificial ingredients!
This recipe makes about 8 pancakes this size. Serve with turkey bacon, and eggs and you have a super healthy, super clean breakfast that will power you through the day!


Below is made with Vanilla Shakeology!

Bonus recipe: Make extra pancakes, refrigerate them, then take two and make them into a peanut butter sandwich. Super portable and easy! Chocolate Peanut Butter sandwich packed with protein and low carbs! And oh-so-delicious!

Late night chocolate craving - grab one of these guys! yum!


Click here for more information about Shakeology!

*When you heat Shakeology, you will lose some of the nutritional value. However, it is delicious, made from all natural superfoods, no chemicals, and a fun alternative!

Spaghetti or Veggetti

So call me weird, but I really wanted a Veggetti for Christmas. Have you heard of them? It's like spaghetti but made out of squash. I didn't know at the time that you could do other things with it, I just wanted it to experiment in the kitchen! I love cooking, and I love clean eating. I gave up white pastas a long time ago, and its hard to find a wheat pasta that doesn't taste gritty. So I wanted to give this thing a try.



So I got one! But now what was I going to do with it... Well I finally got the chance to bust this thing open! Like a typical female, I had to read the instructions first. After reading them cover to cover, I was ready. I had looked up a yummy pasta primavera recipe, and how to cook this yummy pasta substitute.




So here are my thoughts and my yummy recipe.

 I used two "small" zucchini. It's pretty self-explanatory to use. The little recipe book says that it only takes 2-3 minutes to sautee zucchini "noodles" so I set them aside in a bowl. Side-note - I tried to use carrots. It didn't work well. I felt like the carrots were just "smushing," not spiraling.

In one skillet I had a Tbsp of coconut oil heating. I added 2 diced garlic cloves and added it to the hot oil. I added two diced onions, and 4 peeled, sliced carrots. Then I added some organic chicken. and browned it.


I'll admit it, I cheated! I used Newman's Own Alfredo sauce. Normally I am all about making things from scratch - but alfredo sauce is something I can't do. It burns, or is too watery, or has so much garlic it's spicy, or just tastes like milk. So anyway, I dumped the jar of alfredo sauce in the skillet. I let that all blend together. When the family was ready to eat and the table was set, I started the last step.

I added the zucchini noodles to a hot skillet.


Meanwhile, I added some fresh mushrooms, some spinach, and some cherry tomatoes to the alfredo mixture. You have to add the spinach at the last minute because you don't want it to be too wilty. And the tomatoes taste better if they don't lose their firm texture.



So here is the final result! It was a big hit! Even my 90 year old "ol' fashion" grandma liked it!






One of the things you will need to learn about me now is that I don't always use measurements. I take that back - I hardly ever use measurements...! :)

So there it is - my first blog about healthy recipes. I LOVE to cook, so there will be tons more!

I hope you try it, and I hope you like it!

Are you looking for some vegan recipes?? Click below!