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Category: Lunch

Zucchini Sweet Potato Buns

Posted on by Nick

sweet potato bun

Ingredients

  • 1 medium zucchini, shredded (1 ½ cups)
  • 1 medium peeled sweet potato, shredded (1 ½ cups)
  • 3 green onions, finely chopped
  • 2-3 garlic gloves, minced
  • ½ tsp. chili powder
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tbsp. flour
  • 3 eggs
  • 1 tbsp. coconut oil, butter or ghee (clarified butter)

Instructions

  • Shred zucchini and sweet potatoes and place in separate bowls. Sprinkle with salt and let sit for 5-10 min. Then squeeze out as much liquid as possible – this step is important.
  • Combine the shredded zucchini and sweet potatoes and the remaining ingredients in a medium bowl.
  • Heat oil on a griddle or large pan on medium high heat.
  • Once heated drop ¼ cup portions of zucchini sweet potato batter onto hot griddle. Flatten with spatula.
  • Let cook on each side for about 7 minutes or until cook through and golden brown.
  • Take off griddle.

Mushroom Spinach Burger

Posted on by Nick

Spinach Mushroom Burgers

Ingredients

  • 1 lb. grass-fed ground beef or bison
  • 1 T. coconut oil
  • 1/3 cup onions, finely chopped
  • 1 ½ cups spinach, finely chopped
  • 1 cup mushrooms, finely chopped
  • 3 garlic cloves, minced
  • ½ tsp. thyme, dried
  • ½ tsp. rosemary, dried
  • ½ tsp. basil, dried
  • 1-2 tbsp. balsamic vinegar
  • salt and pepper

Instructions

  • In a sauté pan, heat coconut oil to medium heat. Add chopped vegetables and sauté until onions are translucent and all vegetables are soft.
  • Add balsamic vinegar and turn up heat for about 30 seconds.
  • Take vegetables off of heat and allow to cool slightly. Combine with seasonings and ground beef.
  • Form into 4-5 patties.
  • Grill or sauté burgers on medium heat until internal temperature reaches a minimum of 160 degrees.
  • Baking option: Preheat oven to 375 degrees and bake for 20-25 minutes.

Italian Red Pepper Turkey Soup

Posted on by Lori Harder

turkey soup

Ingredients

  • 1 lb lean ground turkey
  • 2 bags Shirataki noodles chopped and rinsed (found in the refrigerated section)
  • 1 bag spinach
  • 1/2 onion chopped
  • 1 tsp garlic
  • 2 T. Chicken bouillon
  • 2 red peppers chopped
  • 2 T fennel
  • 2 T Italian seasoning
  • 1/2 tsp pepper
  • Salt to taste
  • About 3 cups water or more

Instructions

  • While cooking the turkey in a soup pan, add all ingredients except water, noodles and chicken bouillon. Make sure to add a dash of olive oil if you are using extra lean turkey.
  • Sauté until cooked through and then add water, noodles and chicken bouillon.
  • Bring to boil for 5 minutes and serve!