{ Jalapeno Turkey Burger & Garlic Sweet Potato Wedges }

Well, I tried really hard to wait patiently for nice weather, so I could throw some burgers on the grill… but, apparently we aren't expecting that any time soon. So, I just gave into my craving and made a batch indoors. This burger was easy to make and packed a little punch of flavor and spice. Grass fed burgers will always remain number one in my heart {trying to take a break from red meat right now}, but turkey actually comes in at a close second. A lot of people think ground turkey is bland and dry, but if you use a mixture of the right spices and flavorings, you actually have a juicy, flavor packed burger.

• 2 jalapeno peppers, seeded and finely chopped

OR

• 1/3 cup pickled jalapeno peppers, chopped
• 1 pound extra-lean ground turkey breast 
• 2-3 garlic cloves, mined or finely chopped {we like bigger pieces!}
• 2 tablespoons minced fresh cilantro
• 1/4 cup green onions, diced {or any onion really }
• a few dashes of your favorite hot sauce
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• salt & pepper

1. Chop all ingredients, and combine and mix well in a large bowl with the ground turkey breast. Separate into 4 patties and sprinkle with salt & pepper  FYI...burgers tend to puff up during cooking so what I like to do is make the center thinner than the outside so that when it cooks up, it all ends up being the same size without that huge bump in the middle. 

2. Place them onto a plate, cover with plastic, and if your schedule allows--stash in the fridge for about 30 minutes to let the flavors marinade and give the patties a chance to firm up a bit. If not, go ahead and cook them. They will still be delish!

2. Heat grill, or skillet to medium-high and cook for 5-6 minutes on each side--or until no longer pink. Serve with your favorite toppings: we like avocado or guac, grilled onions, mushrooms, tomatoes, the possibilities are endless! Enjoy!

For the Sweet Potato Wedges...

• 1 large sweet potato
• 1-2 cloves garlic, minced {depending on how strong you want them}
• salt & pepper
• olive oil

1. Preheat oven to 400. Wash and cut your sweet potato into wedges, leaving the skin on. Toss in olive oil, garlic, salt and pepper.

2. Line a baking sheet with parchment paper { could use tinfoil--parchment helps with the crisp factor }, and place your coated sweet potato on the sheet. Bake for 15 or so minutes until desired tenderness. Then broil on LOW until golden brown and slightly crispy. This recipe is all in how you prefer them. Just make sure to keep an eye on them so they don't burn. Enjoy!

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{ roasted salsa }

As requested...we have been promising this recipe for awhile. Sorry to those of you who have been patiently waiting for it. This recipe will make about 2 quart sized {canning} jars or about 8 cups of salsa. Surely, you can store this in anything container you would like. We just like to use canning jars, for freshness and saving space in the refrigerator. Anyways..we will just cut to the chase on this one, go ahead...roast those veggies. Make your salsa! Enjoy!

 

• 12 roma tomatoes
• 3-4 anaheim peppers
• 2 jalapeno peppers {1 for less heat}
• 1 medium onion
• 2-3 garlic cloves
• 1/4 cup fresh cilantro leaves
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1/4 cup lime juice
• 1/4 cup braggs cider vinegar

1. Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet covered in foil, arrange tomatoes cut side down, peppers, quartered onion, & garlic cloves.

2. Roast for a total of 40 min., removing garlic after 15 minutes and turning the peppers once--halfway through. When finished the skin of tomatoes and peppers should be blistered and partially blackened. {like the picture above}

3. Remove pan from over, and cover for 15 minutes--with another baking sheet; steaming the veggies will make peeling skin easier.

4. Remove tomato skins. Remove skin, stems from peppers, and scrape the seeds out with the side of a fork--or just leave them in like we do. Just beware, your salsa will turn out a little more on the spicier side.

5. Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, you can add those to thin out if needed, too. Put salsa in fridge for at least 3-4 hours before eating; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used.

Voila! 

Coming soon...

Pumpkin spice latte/Creamer, Sticky apple crisp

{fall treats! prepare yourself now!}

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{ simple lemon rosemary chicken & roasted veggies }

For those nights you don't want to put in much effort, but still eat healthy. Toss some chicken and marinade in a bag...chop some veggies, season and roast. Voila! Dinner is served. Enjoy!
 

 serves 2

• 2 organic free-range chicken breasts, butterflied and cut in half
• 2 cloes garlic, minced
• 2 tablespoons fresh rosemary, minced
• juice from 1/2 lemon
• 2 tablespoons olive oil 
• sea salt
• black pepper

1. Place the chicken breasts in a shallow dish. Add the garlic, rosemary, lemon juice, olive oil, and salt and pepper to taste. Mix together well with your hands, cover, and refrigerate for 1-2 hours.

2. Saute or grill the chicken until cooked through, about 4-5 minutes per side. Serve with oven roasted veggies {recipe below} or your favorite side.

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 OVEN ROASTED VEGGIES

• 1 medium organic zucchini
• 2-3 large organic carrot sticks
• 1 tablespoon or so-- olive oil
• sea salt
• black pepper
• any seasoning of your choice

1. Preheat oven to 425 F. Cut your veggies into sticks/wedges, making sure they are even in thickness.

2. Line a baking tray with tin foil or parchment paper and spray with olive oil/coconut oil spray. {<--kind of like PAM}

3. Season your veggies--go with the usual salt & pepper and if you like, or branch out to one or two more: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage--really, whatever you want and goes well with your meal. {we usually stick with salt & pepper, garlic powder, and a small dash of cayenne pepper for spice}

4. Lightly toss your vegetable sticks/wedges with a tablespoon or so of olive oil {not too much} and the herbs and spices.

5. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
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{ sweet potato wedges }

As you probably know, regular potatoes aren't part of the Paleo lifestyle. So, when I say we don’t eat regular french fries--you shouldn't be too surprised. Baked sweet potato fries are the new favorite side dish, along side with a grass-fed burger in this household. {bun-less of course} These aren’t quite as crispy as the the fried crap is, but they’re tasty and easy to make. Plus, you can totally switch up the seasonings and that way your taste buds won’t get bored.

*serves 2*

• 1 large sweet potato
• 1 tablespoon olive oil 
• dash of cayenne pepper { can leave out }
• 1-2 teaspoons garlic powder 
• dash of cumin
• sea salt
• freshly ground black pepper
• any other of your favorite seasonings 

 1. Preheat the oven to 400 degrees. Wash, then peel sweet potatoes and cut them into small wedges. Then, place wedges in a bowl; toss with the olive oil, garlic, cayenne, cumin, salt, pepper, and any other seasonings you desire. On a foil-lined baking tray or line with parchment paper for a crisper exterior, evenly spread the wedges out.

2. Toss { not literally } the fries in the oven for about 30-40 minutes or until done, flipping the fries and tray halfway through. Serve with your favorite dipping sauce { we like 'em plain } or along side of a grass-fed burger. Enjoy!
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