Lime Cilantro Turkey Burger

These burgers are flavorful and delicious, and healthy too!  Definitely one of my favorite healthy meals, and they keep well in the fridge if you prep your food and want to make them for the week.  Enjoy!

Lime Cilantro Turkey Burgers

Ingredients

Burger

1 lb Lean ground turkey

2 Shallots, finely chopped

Fresh cilantro, chopped (approximately ¼ cup)

Zest of one lime

Juice of one lime

1 T oil (I used House of Tsang Stir Fry Oil)*

½ tsp to 1 tsp sea salt

Avocado

Butter lettuce

Sriracha Yogurt Sauce

1 Cup Plain Greek Yogurt (I used Fage 2%)

¼ Sriracha (you can adjust this to your taste)

Directions

1.  In a mixing bowl, combine the ground turkey, shallots, cilantro, lime zest, lime juice, oil and salt.  Mix until combined, but do not overmix or it will be more like a mini meatloaf than a burger.

2.  Form the meat into patties.  Depending on the size of the patties you choose, this recipe should yield about 3 patties.  If you are on the 21 Day Fix meal plan, use the red container to get the correct portion size.

3.  Cook the burgers.  You have a few options here.  I prefer to grill mine or cook them on the stove on a grill pan, but you can also cook them on the stove in a standard frying pan.  If grilling, cook over medium heat, or indirectly over hot coals, until patties are firm and grill marks are present.  If cooking in a grill pan or frying pan, cook over medium heat until patties are browned and firm (about 5 minutes on each side).  You can also use a meat thermometer, if you are more comfortable with that.

4.  To make the sauce, mix the Greek yogurt and Sriracha in a bowl until combined. 

5.  To plate, place each burger on top of two leaves of butter lettuce and top with sliced avocado (1/4 of an avocado per burger salted and peppered to taste), and drizzle with the Sriracha yogurt sauce.  I like to put my sauce in a squeezable condiment bottle to make it easy to apply, and it will keep in the fridge that way for at least a week.

Serving size = one burger

If you are on 21 Day Fix, each serving equals 1 Red, 1 Green, 1 Blue, 1 Teaspoon

*The oil is optional.  I use House of Tsang Stir Fry Oil because it is infused with garlic, ginger, etc. and it adds flavor.  The oil also keeps the burgers from drying out.  You could substitute for any oil that you like, or leave it out altogether.  If you leave the oil out, you can eliminate the Teaspoon from your 21 Day Fix totals.

Pumpkin Spice Buckwheat Protein Pancakes

This is the second of my protein pancake recipe creations  :)   I know it's not Fall, but I firmly believe pumpkin is for every season.  I love pumpkin, and I readily admit that I may have a problem.  Maybe there should be a support group?  Pumpkins Anonymous?  But, I digress.  If you are addicted to the deliciousness of pumpkin too, you just might love these wholesome, protein packed pumpkin pancakes.  Give them a try and let me know!

Pumpkin Spice Buckwheat Protein Pancakes

Ingredients

1/3 cup buckwheat flour
1 scoop protein powder (I used IdealLean French Vanilla)
1 tsp baking powder
Pinch of salt
1 tbsp coconut sugar (you can use any sweetener of your choice and adjust as necessary)
1 tsp cinnamon
½ heaping tsp pumpkin pie spice
½ cup canned pumpkin puree (NOT pumpkin pie filling)
¼ cup plus 2 tbsp unsweetened almond milk (I used unsweetened vanilla almond milk)
1 tsp vanilla
2 egg whites (or 6 tbsp egg whites if you are using them from a carton)

Directions
 
1. Whisk together all of the dry ingredients in medium sized bowl.
 
2. Whisk in all of the remaining wet ingredients. The batter will be somewhat thick.
 
3. Cook pancakes on a preheated, greased griddle at medium to medium high heat, depending on your griddle. I used a butter flavored non-stick spray, but you could also use coconut oil or butter depending on your preference. Cook these as you would a normal pancake. These won’t bubble that much though, so you may have to guess on the first one to get an idea of when they are ready to be turned. This recipe will yield roughly 8 pancakes, depending on how large you make them.
 
4. Top your pancakes with your favorite topping or eat them plain. They would be great with a dollop of whipped cream.
 
Nutrition Information
 
Serving size: 1 pancake
Calories: 44
Total Fat: 1g
Total Carbs: 5.4
Fiber: 1.5
Protein: 4.7