I want these Turkey Burgers with avocado and sweet potato fries that I made the other weekend. This is the last week I’m Seattle for work and then I head back to NYC to end my 3 weeks of straight travel. I had so much fun traveling these past 2 weekends but am seriously ready to not live out of a suitcase and get back home- be in my own apartment and cook my own food.
… at for at least a couple of days until I pack up and leave again 💁♀️✈️
See recipe below!
Ground Turkey meat
1/2 red bell pepper
3 cloves garlic
1 large sweet potato
1. Preheat oven to 400 deg.
2. Using a vegetable peeler, peel the outside of the large sweet potato.
3. Place sweet potato in microwave for 1-2 minutes to slightly soften so it is easier to cut. Cut sweet potato into fries.
4. Lightly coat a baking dish with avocado oil. Place fries on a baking dish and season with salt and pepper. Place in the oven for for about 20 minutes. Flip the fries and place back in the oven for another 20 minutes or until crispy.
5. Cut red pepper and onion into small pieces.
6. Place ground turkey in a bowl and add red pepper and onion. Add garlic to the bowl using a garlic press. Add 1/2 juice from the lime, a drop of avocado oil, salt pepper, paprika, chilli powder and cayenne pepper to the bowl. Mix the bowl to evenly distribute.
7. Roll turkey into burgers. Place burgers on a baking dish and place in the oven with for 30- 40 minuets depending on the size of the burgers.
8. Cut avocado into slices. Plate the turkey burger with avocado slices and sweet potato fries.
Chicken thighs with summer squash, red onion, sautéed spinach, and avocados slices. Sautéed the summer squash with red onion and spinach in oil and garlic, because I’m a firm believer that you can sautée almost any vegetable in garlic and oil and it’s awesome 💁♀️
Anyone else on this one? 😬
2 boneless, skinless chicken thighs
1 summer squash
1/16 red onion
2 cloves of garlic
1/2 bag spinach
salt and pepper to taste
1. Cut summer squash and zucchini into slices. Cut the slices into halves or fourths. Place the zucchini in a baking dish (I use glass because it avoids the harmful interactions of nonstick baking sheets).
2. Cut red onion and place on baking dish. Mince 1 clone of garlic and mix with vegetables.
3. Place 2 chicken thighs in the baking dish on top of the vegetables. This will allow the veggies to cook in the natural oils from the chicken- no need for added oils. Season chicken and veggies with salt and pepper.
4. Bake on 400 degs for 35-45mins, depending on the size of the chicken thighs. Check the chicken periodically to avoid over cooking.
5. While this is baking, sautéed spinach with avocado oil and 1 clove of garlic in a frying pan.
6. Cut 1/4 avocado into slices.
7. Plate the chicken, vegetables, spinach, and avocado.
Stopped by the Union Square Green Market today and picked up these beauts 🍒🍒🍒
I love cherries but they are usually so expensive at the grocery store. Buying these at the farmers market is not only so much more affordable but also comes with several health benefits.
Eating local means that the produce was picked at its peak ripeness vs. non local produce which is picked before it is ripe so it will ripen during its long travel or once it’s sitting at the grocery store. Eating local also means eating seasonally and eating produce at at its optimal nutritional levels.
May be a couple days early, but couldn’t resist these red, white, and blue overnight oats! 🇺🇸
1/2 cup gf rolled oats, 1/2 cup unsweetened almond milk. Allow to sit over night and top with flaxseed, chia seeds, a scoop of almond butter, cinnamon, and maple syrup
I’m so glad to have an extra few days off this holiday break and I can get back to cooking! I actually really enjoy cooking. I love food and something about making it yourself makes it so much better. I’ve only been back in NYC for a few days now and it’s crazy how much better I feel eating at home versus eating out. I’m eating such yummy food and much diverse meals compared to when I eat out. I’ve been on my project for several months now and I tend to go to the same places over and over and order the same meals. It took me awhile to find healthy places and understand the ingredients in each of my meals so I stick to what I know, but I’m feeling much more satisfaction with the diversity of meals and ingredients I’ve been eating while cooking at home these past few days.
I made this colorful Asian salad tonight with soba noodles. I like to cut up all of the raw salad ingredients before hand and place them in containers. I’m so glad that I made the switch to glass tupperware containers a few months ago. They’ve really come in handy and I don’t have to worry about any interactions with plastic- plastic interacting with your food is a real thing! The raw ingredients will be more than you need so this separate makes it super easy to prepare this recipe with the leftovers!
This salad has an Asian food type flavor. For the salad dressing, I used coconut aminos instead of soy sauce. This still gives it an Asian- like flavor, but without the soy. I generally avoid soy or treat it as a “treat” when I do have it (i love tempeh!), so this makes a great substitute.
2 cups spinach
1/9 gf** (important to check because not all soba noodles are gluten free) packet of soba noodles
1/4 red pepper
1/2 large carrot
Few slices of cabbage
Few slices of red onion
Salad dressing ingredients:
Spoonful of almond butter
Juice of 1 lime
Sprinkle of ground ginger
A couple drops of coconut aminos
1/2 clove of garlic
Water to get the right consistency
- Heat up a pan of water on the stove.
- As you are waiting for the water to boil, place 2 cups of spinach on a dish.
- Prepare raw vegetables and place to the side: Cut a few pieces of red cabbage, cut the red pepper, peel the carrot using a vegetable peeler, cut mango, cut a few slices of red onion, cut avocado in half and dice the half of avocado.
- Once the water is boiling, place soba noodles in the boiling water. Refer to packaging directions, but they typically only cook for 4-8 mins.
- Prepare the salad dressing- add ingredients to food processor or blender and blend until smooth. Add water a little at a time until you get the right consistency.
- Remove soba noodles from boiling water and allow to drain.
- Add soba noodles on top of the lettuce.
- Add the salad dressing on top of the soba noodles.
- Add raw vegetables to dish
Avocados for breakfast. Avocados for lunch. Avocados for dinner. I loveeee avocados. Got a chance to stop by the Union Square Green Market yesterday and pick up some farm fresh eggs which are sooo good. It’s crazy the difference you can taste in eggs depending on where you buy them. This morning’s breakfast bowl was very easy to make:
2 eggs (from the farmers market, they are seriously so much better!)
1 sweet potato cut into cubes (used the leftover sweet potatoes I had from my sweet potato fries yesterday)
Red pepper flakes
Guacamole ( see recipe from sweet potato fries and guacamole post)
- Preheat oven to 400 deg
- Add a few spoonfuls of avocado oil to a baking pan (I use a glass bake dish because no nasty toxins from non stick pans leak into your food!)
- Add cubed sweet potatoes on top of the oiled pan and sprinkle with Himalayan sea salt and ground black pepper, and place in oven for 25-30 mins. Make sure to watch your sweet potatoes because they will burn depending on how far apart they are spaced on the baking pan.
- Prepare guacamole and place off to the side.
- Remove the baking pan from the oven and mix the sweet potatoes around. Place back in oven for 20 mins.
- Remove the baking pan from the oven and add a few slices of chopped white onion.
- Place back in oven for 5-10 mins or until onion softens, but without burning the sweet potatoes.
- Cook 2 eggs sunny-side up.
- Plate the 2 eggs and sweet potato/onion combo. Add guacamole to plate. Top with red pepper flakes and cilantro and enjoy!
Currently munching on some baked sweet potato fries. They are soo good and super easy to make. Only need 4 ingredients- avocado oil, 2 sweet potatoes, Himalayan sea salt, and black pepper. I like using avocado oil for this recipe because it has a high smoke point for cooking and a neutral taste. The smoke point is when an oil is heated to the point that it begins to “smoke” and releases toxic fumes and harmful free radicals. Olive oil is better suited for topping on salads and avocado oil is a great option for cooking at higher temperatures. See recipe details below:
Ingredients for sweet potato fries:
2 Sweet potatoes
Himalayan sea salt
Ground black pepper
Ingredients for guacamole:
1 ripe avocado
1 clove of garlic (minced)
Small slice of white onion (diced)
~ 10 pieces of cilantro
Juice of 1/2 lime
Salt and black pepper to taste
- Preheat oven to 400 deg
- Peel the skin off the both sweet potatoes.
- Microwave each sweet potato for 1 minute to slightly soften. You do not want the sweet potatoes to be too soft or they will be hard to cut and maintain shape.
- Cut sweet potatoes into fries.
- Add avocado oil to grease the bottom of the baking dish. (I like to use glass baking dishes because they are safer to use vs. nonstick, which releases chemicals when heated.)
- Add sweet potato fries to pan and coat with salt and pepper.
- Put the sweet potato fries in the oven for 20-25 minutes.
- Remove the fries from the oven and flip them.
- Make the guacamole- place all ingredient in a bowl and mix thoroughly.
- After 20-25 minutes, remove the sweet potato fries from the oven.
- Allow to cool and enjoy with the guacamole!