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Baked Thai-Style Turkey Burgers with Cabbage Slaw
This dish is one of our favorite summertime dinners. It has both sweet and spicy elements and the slaw packs a delightful crunch that pairs nicely with the burger. I found this recipe online while looking for healthy but tasty dinners to make during the week and have included the link below.
http://lemonsandanchovies.com/2013/02/thai-style-baked-turkey-patties-with-cabbage-slaw/
My additions:
***For the Turkey Patties***
1 zucchini, shredded - I ALWAYS shred a zucchini into any dish made with ground meat. You can't taste it so the picky eaters (like Steve) won't mind and it adds nutritional value. Sprinkle of garlic powder - I LOVE garlic and I usually try to add it to everything.
***For the Slaw***
2 - 3 carrots, shredded
6 - 8 radishes, halved and thinly sliced
***For the Slaw Dressing***
2 - 4 Tbsp. seasoned rice vinegar, depending on your liking - I LOVE vinegar so I use 4. I double the dressing so the slaw isn't too dry.
***For the Ketchup***
Mix together ketchup (I like Simply Heinz because it isn't made with high fructose corn syrup) with a sweet red chili sauce such as Thai Kitchen Sweet Red Chili Sauce.
Note: The ketchup is great with baked sweet potato fries too!
Overnight Steel Cut Oats with Fresh Berries
If you've heard it once you've probably heard it a million times, but BREAKFAST IS THE MOST IMPORTANT MEAL OF THE DAY! I make these for Steve to take to work every morning because they are so easy to make ahead of time and he can just grab-and-go! They are so tasty and filling. Can be eaten hot or cold.
Serves: ~7 portions
***Ingredients***
3 cups steel cut oats, not instant
3 - 1/2 cups unsweetened vanilla almond milk, warmed (can also use any nut-based milk that you prefer)
4 - 5 scoops vanilla protein powder, optional (I use a vegan protein powder)
6 Tbsp. natural peanut butter or almond butter
5 Tbsp. flax seeds
4 Tbsp. chia seeds
3 Tbsp. agave nectar or honey, optional
cinnamon to taste
***Instructions***
Mix all ingregients in a large bowl and divide evenly among mason jars or tupperware. Refrigerate overnight and enjoy in the morning. After overnight refrigeration, can be frozen and placed in the fridge the night before being eaten.
Watermelon and Feta Salad
This is the perfect summer side salad. The peppery arugula and subtly sweet watermelon along with the tangy feta create a trifecta of nutritious deliciousness! I found this recipe in a people magazine and didn't make many changes. Link to recipe below.
http://www.people.com/people/archive/article/0,,20721574,00.html
My alterations:
I substituted reduced-fat feta cheese.
I omit the thyme on occasion depending on my taste at the time.