Turkey burgers don't have to be boring...

Saw this on the WholeFoods website!!! YUM! This burger sounds like it would be good with hummus and Havarti cheese. lol

Curry Turkey Burgers

Serves 6

Serve these juicy turkey burgers on whole wheat buns, piled high with lettuce and sliced tomatoes and red onions.

Ingredients

1/3 cup plain Panko breadcrumbs
1/3 cup grated carrot
1/3 cup seedless raisins
1/4 cup cilantro, finely chopped
1 tablespoon mild curry powder
1/2 tablespoon finely chopped ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground dark meat turkey

Method

In a medium bowl thoroughly combine breadcrumbs, carrots, raisins, cilantro, curry powder, ginger, salt and pepper. Add turkey and gently bring all ingredients together with your hands, being careful not to overwork the meat. With dampened hands, form turkey mixture into 6 patties of even thickness. Arrange patties on a lined baking sheet, cover loosely with plastic wrap and refrigerate for at least 1 hour.

Light the grill or preheat the broiler. Cook burgers, turning once with a spatula, for 6 minutes per side, or until no longer pink inside.

Nutrition

Per serving (about 5oz/134g-wt.): 220 calories (90 from fat), 10g total fat, 2.5g saturated fat, 90mg cholesterol, 320mg sodium, 11g total carbohydrate (1g dietary fiber, 5g sugar), 21g protein

Source

oppsies

So, since my last birthday i have changed my diet completely. now i am getting reminders that my birthday is near and i have 50 percent off an ice cream cake from basken robins and free ice cream from cold stone creamery. oh joy.....

why can't i get a cupon for hummus and gluten free waffels? i'd be much happier then... lol.

Hummus

Today, I decided that I would blog about my favorite snack in the whole wide world….. Hummus. I fell in love with hummus when I first tasted the roasted red pepper hummus from Jason’s Deli.  Ever since then, I could put hummus on everything. Lol. I also use hummus as a post workout snack! 

Incase what you are wondering what hummus is:

Hummus is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East and elsewhere.

Hummus wikipedia

Hummus is a great source of fiber, iron, protein, vitamin c, vitamin B6 and many other minerals. If you are Vegan or Vegetarian, this would be a great addition to your diet.

 Hummus makes a great replacement for dip and great as a condiment. I personally love to spread on my gluten free turkey sandwiches at Jason’s Deli.  It comes it a lot of different flavors like artichoke spinach, roasted red bell pepper, tomato basil, garlic hummus, roasted eggplant, black bean hummus, and many many other flavors.  

Here is a few recipes for hummus:

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Directions

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.

Jalapeno Hummus

Ingredients

• 1 cup garbanzo beans
• 1/3 cup canned jalapeno pepper slices, juice reserved
• 3 tablespoons tahini
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• crushed red pepper to taste

Directions

1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Sun-Dried Tomato Hummus

Ingredients

• 4 cloves garlic
• 1 teaspoon salt
• 3 tablespoons tahini paste
• 1/4 cup fresh lemon juice
• 2 (15.5 ounce) cans garbanzo beans, drained
• 1/2 cup olive oil
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/4 cup finely shredded fresh basil
• 2 tablespoons olive oil
• 1/8 teaspoon paprika (optional)

Directions

1. Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
2. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Word of Advice:

• Hummus would be a great addition to your bento box or lunch box.  Just pack  hummus instead of other fatty dips.
• skip the mayo in your sandwich, use  your favorite flavor of hummus.
• try different flavors.
• skip the tortilla chips, use veggies or hell even some fruits to dip.

Mmmm Hummus

I was recently asked on formspring to post my diet.  I don’t really follow an everyday menu, so this is pretty much a list of what I follow

BREAKFEST

I normally eat 1 egg taco (egg whites on corn tortillas) or two bananas and another piece of fruit

For workout days, I’ll eat a Van’s gluten free waffle (naturally sweetened with fruit juices) with bananas and all natural organic peanut butter (so sugar or salt added)

LUNCH /DINNER (lunch tends to be my biggest meal of the day)

• Sweet potatoes
• Steamed veggies on gluten free pasta (no sauce of any kind)
• Grilled veggies (summer squash, zucchini, broccoli)
• Black beans
• Turnip greens
• Avocados
• Fish/grilled chicken/grilled turkey (I make extra so I can have some for lunch the next day)
• Red bell peppers

SNACKS

• Bananas /oranges/
• Watermelon
• Carrots
• Nuts (cashews, peanuts, pecans, Brazil nuts)
• Roasted red pepper Hummus 

My husband and I do a lot of cooking at home. We stay away from dairy and I stay away from soy. I’ve learned just to give up all milk products. When I need to cook with a milk type product I use rice milk.  We also like to do vegan days, where we nothing but vegan. We try not to eat as much meat. 

I try to keep my calorie intake between 1200 to 1800. I don’t want to hit my weight loss plateau just yet, so I keep changing up the time I work out and the things I eat. One thing I noticed is when I cut down on the eating, it was getting harder and harder for me to get up to 1200 calories.  That’s where the snacks came into help. I like to buy the planters mixed nuts with sea salt, and I love hummus. I just love to dip carrots and snack on hummus. Now I can understand why the people in the movie “You Don’t Mess with the Zohan” always put hummus on everything.  Lol.

My favorite hummus if from Jason’s deli and the wal mart brand hummus(I think it’s called market fresh or something).  My favorite flavor happens to be the roasted red pepper flavor. They do have a garlic flavor that I really really want to try. I am a nerd for garlic, I put it in almost everything I eat!

I have weird allergies… I am allergic to cinnamon, the skins of apples, cilantro and almonds.