Juicy Turkey Burgers

Turkey burgers, using ground turkey breast can be very dry and boring. My trick to making the juiciest turkey burger is grated carrots! These burgers are moist, and full of flavor!  Serve in lettuce cups with your favorite toppings for a meal the whole family will love!


Ingredients:

1 lbs. ground turkey breast 

1 large carrot, grated 

1 tbsp. liquid aminos 

1/3 cup cilantro, chopped

1 tbsp. fresh ginger, grated

1 large garlic clove, minced

1 red pepper, chopped

2 green onions, chopped

2 oz. goat cheese, crumbled, optional


Directions:

Mix all the ingredients together in a large bowl. Form 4 patties. Cook 3-4 minutes per side on medium-high heat. 


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Loaded Cauliflower Soup

If you like the flavors of a loaded baked potato-think cheddar cheese, crisp bacon-and the bright bight of chives, then this low-carb soup is for you!

Ingredients:

6 bacon slices

1 cup leeks, chopped

1/2 cup celery, chopped

4 garlic cloves

8 cup cauliflower florets and steams, about 2 1/2 lbs.

3 cups chicken bone broth or regular chicken broth

1 tsp. salt

3/4 cup full fat canned coconut milk

2 oz. cheddar cheese, shredded

4 tbsp. fresh chives, chopped

Directions:

Cook bacon in a large soup pot medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Remove 1 cup vegetables with a slotted spoon; finely chop.

Pour remaining mixture into a blender; add coconut milk. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with crumbled bacon, cheese, and chives.

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Spanakopita Egg Bake

Have you ever had Spanakopita before? It’s a phyllo pastry stuffed with spinach and cheese, also known as spinach pie and it’s DELICIOUS! 

I’ve taken the filling to create this tasty egg bake that will become a staple in your home! 


Ingredients:

4 eggs

1 medium onion, chopped

1 tbsp. butter

1 9oz. package of frozen spinach, defrosted and the water squeezed out

2 oz. feta cheese, crumbled

1/2 tsp. dill, dried

1/8 tsp. nutmeg (optional)

1/2 tsp. salt


Directions:

Preheat oven to 375f

Grease a 8-inch square baking pan.

Place butter in a pan on medium heat. Add onions and reduce the heat to medium-low and cook for 15 minutes or so until caramelized and golden. Add spinach, dill and nutmeg. Allow to cool.

Whisk the eggs in a large bowl. Add feta, salt, and cooled spinach mixture.

Pour into prepared baking dish. Bake for 40-45 minutes, or until cooked through and golden.


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Asian Cabbage Salad with Peanut Dressing

Tired of your boring spring mix salad? Thinly sliced cabbage makes this salad crunchy, and perfect to prep for the week, since it doesn’t wilt. This recipe has been my go-to for the last couple of months. I like making a big batch that will last us a couple of days by putting it in a large bowl with the dressing on the side in a mason jar. When it’s time to eat, I grab a couple of handfuls of the salad mix, add my cooked protein and pour the dressing on top! IT’S SO GOOD!

Ingredients for the salad:

1 small purple or green cabbage, thinly sliced

2 large carrots, grated

1/2 cup cilantro, chopped

4 green onions, chopped



Ingredients for the dressing:

1/4 cup peanut butter

2 tbsp. liquid aminos or low sodium soy sauce

1/4 cup rice vinegar, lemon or lime juice

1 tbsp. freshly grated ginger

1 tbsp. honey or maple syrup

3 tbsp. water

1-2 garlic cloves

salt to taste

Directions:

Place all the ingredients for the salad in a large bowl. 

Blend all the ingredients for the dressing in a blender until smooth. 

Toss to combine. Garnish with peanut or any nuts you wish.



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Creamy Chicken Soup

Who doesn’t love a hearty bowl of warm soup on a cold evening? This soup is chunky, creamy and will satisfy a crowd!

Its also dairy-free, gluten-free, and REALLY delicious!


Ingredients:

2-3 cup chicken breast, shredded

1-2 cups kale, chopped

5 slices of bacon

1 1/2 cups carrot, chopped

1 1/2 cups celery, chopped

1 medium onion, chopped

1 small sweet potato chopped

5-6 cloves garlic, minced

8 oz. mushrooms, sliced

4 cups chicken or bone broth

13.5 oz. can of full fat coconut milk

1 tsp. salt

1 tsp. thyme

1/4 cup chopped parsley

4 tbsp. tapioca flour or arrow root flour


Directions:

Heat a large soup pot on medium-high heat and cook the bacon 2-3 minutes per side. Leave about 2-3 tbsp of the bacon fat in the pot and cook the onions until translucent, about 5-6 minutes. Add garlic and cook for another 30 seconds. Now add the chopped carrots, celery and sweet potato. Season with 1/2 tsp. salt and thyme. Cook for 3 minutes. Add mushrooms and toss for another 2 minutes. Add chicken broth. Cover pot with lid and cook for 7-10 minutes. In a bowl whisk the coconut milk and flour until smooth and their are no lumps. Stir this mixture into the soup. Add shredded chicken, parsley, and cook until the potatoes are soft, about 3-5 minutes. Serve and garnish with crumbled bacon. 

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Grain-Free Chocolate Pancakes

No breakfast spread would be complete without some pancakes!  Made from a combination of coconut flour, tapioca flour and almond flour, these grain-free pancakes are light, fluffy and delicious. They’re the best grain-free pancakes you will ever make!

Dry Ingredients:

1/2 cup almond flour

1/4 cup tapioca flour

3 tbsp. unsweetened cocoa powder or cacao powder

1/4 cup coconut flour

1/2 tsp. baking soda

1/4 tsp. salt

Wet Ingredients:

4 eggs

1/4 cup milk

1 tbsp. honey or maple syrup

1 tsp. apple cider vinegar

1 tsp. coconut oil or butter to cook the pancakes in


Directions:

Whisk all the dry ingredients together in a large bowl.

In a separate bowl whisk the wet ingredients. Then combine the wet with the dry.

Heat a skillet or pan on medium heat and coat with coconut oil or butter.

Spoon the bater on the skillet and cook for 2 or so minutes per side.

Garnish with fresh fruit, coconut whip cream, chocolate chips or melted dark chocolate, like I did!


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Berry Oatmeal Bake

Tired of plain oatmeal? This recipe has got you covered! 

Its a perfect blend of sweetness from the berries, chewiness from the oatmeal and crunchiness from the crumb topping!

Make this as part of your breakfast spread for the family, or keep it all for yourself!

 

Ingredients Oatmeal:

1 1/2 cups old fashioned rolled oats

1 1/2 tsp. cinnamon

pinch of salt

1 3/4 cup milk of your choice

1 1/2 tsp. vanilla extract

1 tbsp. honey or maple syrup

 

Ingredients Topping:

1/3 cup of your favorite raw nuts or seeds, roughly chopped (almonds, cashews, walnuts, sunflower seeds, ect.)

1/3 cup old fashioned rolled oats

1/4 cup coconut sugar

2 tbsp. melted butter or coconut oil

pinch of salt

12 oz. frozen berries of your choice

1 tbsp. oat flour, make your own by placing some of the oatmeal in your blender

 

Directions:

Preheat oven to 350f. Grease a 2 quart 8-inch square pan with butter or coconut oil.

 

For the oatmeal: Whisk together cinnamon, salt, milk, vanilla extract and honey or maple syrup. Pour on top of oats and mix well.

 

For the topping: Stir together nuts, oats, sugar, salt, flour and oil. 

 

To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries over the oatmeal. Sprinkle the topping over everything. Bake until slightly golden, about 40 minutes. 

 

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Chicken Cauliflower Fried Rice

From one simple vegetable (cauliflower) comes a base that mimics the texture of white rice. This is a game-changing food discovery for many people. It's perfect for stir-fries, casseroles, makes excellent fried rice and can be enjoyed for any meal (even breakfast)!

You can buy cauliflower rice already made, or make it yourself by placing cauliflower florets in a food processor. 

This recipe is simple, delicious and ready in under 30 minutes!

 

Ingredients:

1 large head cauliflower “riced”, about 6 cups 

2 tbsp coconut oil or olive oil

1 lb chicken breast, cooked and chopped up into bite-size pieces

1 large carrot, chopped 

1 cup green peas

1 small onion, chopped

2 garlic cloves, minced

2 eggs, beaten

3 tbsp liquid aminos or soy sauce

2 green onions, chopped

salt to taste

 

Directions:

Add oil to a large pan over high-medium heat then add onions and cook for 3-5 minutes, or until translucent. Add garlic, peas, carrots, and cauliflower and cook for 4-5 more minutes.

Toss in chicken. Add liquid aminos and green onions. Make a well in the middle of the pan and add the eggs.

Mix eggs in and cook through. Season with salt. Garnish with green onions.

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Tabouli

Tabouli salad or Tabbouleh is likely the topmost famed Mediterranean/Middle Eastern salad there is. It's easy to make and absolutely delicious! From crisp cucumber, fresh mint, sweet tomatoes, briny olive oil, tart lemon juice, and bright parsley, every bite is a little different. The typical Tabouli salad has bulgur but I switched it up for "riced" cauliflower to make this completely grain-free. 

For best results, make this at least an hour before serving to allow the flavors to dance together and set in the fridge.
 

Ingredients for the salad:

2 bunch parsley, leaves only, chopped finely

1/4 cup onions, chopped

1 cup cauliflower, riced

3-4 tbsp. fresh mint, chopped finely 

2 roma tomatoes, chopped

1 cucumber, peeled and chopped

Ingredients for the dressing:

Juice of 2-3 larger lemons

3-4 tbsp. extra virgin olive oil

1/2-1 tsp. salt


Directions:

Toss the ingredients for the salad together in a large bowl. 

Mix the ingredients for the dressing in another small bowl and toss with the salad.

 

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Orange Chicken

This lighter, delicious and gluten-free version on a classic takeout favorite will make you want to add it to your weekly dinner menu!

It’s full of flavor and on the table in less than 30 minutes! 

Ingredients:

For the chicken:

1 lbs. boneless skinless chicken breast, cut into 1 inch pieces

1/4 cup arrowroot 

1/2 tsp. salt

2 tbsp. avocado or coconut oil

For the sauce:

1 large garlic clove, minced

2 tsp. fresh ginger, minced

1 cup 100% orange juice, or freshly squeezed

1/3 cup rice vinegar or apple cider vinegar

3 tbsp. maple syrup or honey

3 tbsp. liquid aminos

2 tbsp. arrowroot

4-6 cups broccoli florets, lightly steamed

 

Directions:

First prepare the chicken.

In a large zip-top bag or bowl combine the arrowroot with the salt. Toss the chicken pieces until well coated.

In a bowl mix all the ingredient for the sauce. Whisk until very well combined. 

Cook chicken in a large pan with the oil 3-4 minutes per side. Set chicken aside.

Whisk sauce over medium heat until thickens, then add the chicken and broccoli.

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