Our Fave, Healthy, Easy, Yum, Gluten Free, Dairy Free, Hormone/Antibiotic Free Chix/Beef Alternative MEMORIAL WEEKEND Recipes

Baked Turkey-Spinach Burgers

Ingredients:
  • 2 ½ cups chopped (organic) spinach
  • 4 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1lb ground lean ORGANIC turkey
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper

Directions: Preheat oven to 375 degrees. Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Form turkey mixture into four equal patties. Bake burgers for 30 to 40 minutes.
Buffalo/Bison Burgers with Mushrooms and Onions
Yields 6
Ingredients:

Directions:

  1. Place mushrooms and chopped onion in a food processor and pulse until they resemble ground meat; this takes under a minute.
  2. Heat a sauté pan over medium heat. Spray with cooking oil; add mushrooms, onions, salt, pepper, and thyme; and sauté for 10 minutes. Set aside to cool.
  3. When mushroom mixture is cool enough to handle, mix into the ground bison meat using your hands until well combined.
  4. Form the meat mixture into six patties, each about 1 inch thick.
  5. Cook on a preheated grill for six minutes, and then flip and continue cooking for five more minutes. You want to make sure not to overcook these burgers so they don't dry out. They are best served medium-rare to medium.
Gluten Free “Un-Fried” Chicken
Ingredients:

  • 1 -2 lbs ORGANIC chicken thighs from http://www.grasslandbeef.com/StoreFront.bok OR if you live in New York this Co-Op delivers to you or you can pick up http://www.uddermilk.com/products/shop   You can use ANY cut of chicken here- legs, breasts, bone in or boneless. Just adjust cooking time appropriately. We like the thighs because they hold up to the high cooking temperature without drying out and they’re so flavorful!
  • 1 egg (only if eating eggs) pref from Vital Farms
  • 1/2 cup almond flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp cayenne (optional)
  • 1 tsp paprika
  • 2 tbsp melted coconut oil or ghee


Directions:

  1. Preheat your oven to 425 degrees F.
  2. In a shallow dish, whisk your egg.
  3. In a separate shallow dish, combine almond meal and spices, making sure to get outll of the clumps.
  4. Coat each piece of chicken in the egg, and then in the almond meal, pressing the almond meal mixture into the chicken and then shaking off the excess.
  5. Place the breaded chicken on a baking sheet with a wire rack on top. This allows for the heat to circulate in the oven, ensuring proper browning and crisping. If you don’t have a wire rack, no big deal. Just line with parchment and flip the chicken halfway through cooking time.
  6. Drizzle the chicken with the melted coconut oil or ghee, whichever you’re using. This well help is crisp up!
  7. Bake for 20-25 minutes or until brown and crispy. If your chicken is done cooking before it becomes brown, just turn the oven up to broil for a couple of minutes, but watch it closely as it will turn into blackened un”fried” chicken real quick.
  8. Serve with a squeeze of fresh lemon on top. Enjoy!
Grilled Lemon Garlic Chicken
Makes about eight 4 oz servings

Ingredients:

  • 2 lbs Boneless, Skinless ORGANIC Chicken Breast
  • 1/4 cup Garlic Olive Oil 
  • 1/2 cup fresh squeezed lemon Juice
  • 2 teaspoons tumeric
  • a few pinches of Salt and Black Pepper
  • chopped fresh Cilantro or Italian Parsley for garnish


Directions:

Trim any fat and clean chicken. Put chicken in bowl with garlic oil, lemon juice, salt, pepper and tumeric, mix well with your hands. If you have time, do this in the morning and marinate all day in the fridge. If this is last minute try to give chicken about an hour in the marinade.

Pre heat grill on medium high heat. Grill chicken about 5-7 minutes per side until inside is cooked through and juices run clear. Let rest a few minutes, plate and garnish with chopped Cilantro or Parsley.
Organic Turkey Hot Dog (for kids)
Picture
Can be purchased at Whole Foods
Organic Turkey Bacon
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Can be purchased at whole foods

Grilled  WILD Salmon Packets w/ Tomatoes, Olives, Garlic, Thyme, and Saffron

(Makes 4 servings)

  • 4 pieces WILD salmon
  • 1 cup diced tomatoes (cherry)
  • 1/4 cup diced Kalamata olives (about 20 olives)
  • 1 T finely minced garlic
  • 1 tsp. chopped fresh thyme leaves
  • small pinch saffron, about 15-20 threads (saffron is optional, but use it if you have some)
  • 1/4 tsp. salt, plus more for seasoning salmon (I used sea salt)
  • fresh ground black pepper to taste
  • 1/4 cup extra-virgin olive oil

Directions:

  1. Preheat gas or charcoal grill to high.
  2. While grill heats, combine diced tomatoes, diced olives, minced garlic, chopped thyme, saffron, salt, and fresh ground black pepper, then stir in olive oil.
  3. Tear piece of foil big enough to completely wrap the salmon with a bit extra to fold over and seal. Spray or brush foil pieces with olive oil. Place a piece of salmon in the center of each piece of foil and season with a small amount of salt and fresh ground black pepper. Spoon 1/4 of the tomato-olive mixture over each piece of salmon. Fold up sides of foil, then fold together in the center and fold over ends so each salmon piece is sealed inside the foil packet.
  4. Put packets on grill and cook on high for 8-10 minutes. Let salmon rest about 2 minutes, then fold down sides of foil and serve each piece of salmon in the foil.

Kale Quinoa Salad
Servings: 12
Yield: 5 cups

Ingredients:
  • 1 teaspoon coconut oil
  • 1 tablespoon minced garlic
  • 1/4 cup diced (yellow or purple) onion
  • 2 1/2 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 cups quinoa
  • 3/4 cup chopped kale
  • 3/4 cup chopped spinach
  • 1/2 cup diced cucumber
  • 1/2 cup diced zuchinni
  • 1/4 cup diced red onion
  • 1 1/2 tablespoons chopped fresh cilantro or parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons Eden Organic Apple Cider Vinegar

Directions:

  1. Heat the coconut oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
  2. Stir the veggies and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and Apple Cider vinegar over the salad; gently stir until evenly mixed.

Grilled Vegetables

Ingredients

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

  1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  2. Meanwhile, whisk the remaining 2 tablespoons of oil, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Almond Butter Protein Cookies

Ingredients
  • 1/2 cup almond butter
  • 2 Tablespoons thick honey (for vegan, use maple syrup or agave)
  • 3 Tablespoons ground flax seed (or ground chia seed)
  • 1/2 cup SunWarrior Vanilla protein powder
  • 1 Tablespoon almond milk
  • 1 teaspoon vanilla

Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, beat almond butter and honey together with a hand blender.
  3. Beat in the flax meal, protein powder, almond milk, and vanilla until well blended.
  4. Scoop cookie dough by level Tablespoons onto a parchment-lined cookie sheet and flatten with a fork.
  5. Bake for 10 minutes. Let cool thoroughly on a wire rack.
  6. Enjoy!
No Kitchen Cookie
Makes 6 cookies
*From mindbodygreen.com

Ingredients:
  • 1/4 cup shredded coconut
  • 1/4 cup ground flax seed
  • 1/4 cup chopped raw almonds
  • 2-3 T almond butter
  • 1/2 banana (try pumpkin or sweet potato if you are avoiding fruit)
  • 1-2 teaspoons coconut oil
  • Dark chocolate (aim for 70% cocoa or higher)
  • pinch sea salt
  • pinch cinnamon
  • 1/2 tsp (optional) vanilla stevia, raw honey, or real maple syrup to taste (optional)


Directions:

  1. Mash the banana with a fork and mix into the almond butter. Mix in shredded coconut, ground flax, and chopped raw almonds. Pour in a dash of coconut oil. Add in the chopped dark chocolate chunks. Cinnamon and sweetener are optional.
  2. Finally, add a pinch of sea salt to bring out the flavors. Mix together and roll into balls. Refrigerate or freeze until firm.
  3. You do not need exact measurements, just base your satisfaction on consistency. Make sure to taste as you go along!
  4. These little morsels contain heart-healthy fats and lots of fiber for digestion, and provide a great boost of energy! No Kitchen Cookies are the perfect alternative to grain- and sugar-laden cereal bars, and the kids will love them!