Turkey Zucchini Burgers with Lemon Yogurt Sauce

Turkey Zucchini Burgers with Lemon Yogurt Sauce - Super easy to make, naturally GF, and the perfect way to sneak in some veggies!

Author: theironyou.com

Makes about 10 medium size burgers (enough for 4 to 5 people)

Ingredients 

Burgers

◈1 lb / 453 gr organic ground turkey

◈1 large zucchini, grated

◈2 scallions, thinly chopped

◈1 free-range organic egg

◈2 tablespoons chopped fresh mint

◈2 tablespoons chopped fresh parsley

◈1 garlic clove, minced

◈1 teaspoon fine grain sea salt

◈½ teaspoon ground black pepper

◈½ teaspoon cayenne pepper

◈½ teaspoon ground cumin (optional)

Lemon Yogurt Sauce

◈1 container (7 oz / 198 gr) plain Greek yogurt

◈Zest of one lemon

◈Juice of one lemon

◈1 tablespoon olive oil

◈½ teaspoon fine grain sea salt

◈¼ teaspoon ground black pepper

◈Chopped scallions for garnish

Directions

✖In a small bowl combine all sauce ingredients, stir well and set aside.

✖In a large bowl combine all burger ingredients and with dampened hands shape into burgers (you can also make meatballs if feel like.)

✖Heat 1 tablespoon of olive oil in large skillet over medium-high heat and cook burgers, in batches, until golden brown, about 6 to 7 minutes per side (it really depends on the size of your burgers.)

✖Serve warm with lemon yogurt sauce on the side.

  

Nutrition facts

One burger (undressed) yields about 117 calories, 7 grams of fat, 1 gram of carbs and 13 grams of protein.

Skinny Oreo Ice-Cream

Dreams do come true with this Skinny Oreo Ice-Cream: Creamy, sweet and delicious to boot, high protein, low fat, low sugar and gluten free. This is THE BOMB!

Author: honeyandfigskitchen.com

Serves 6

Ingredients

•750 grams full fat cottage cheese

•3 tbsp. raw honey

•1 tbsp. vanilla extract

•1 tbsp. boiling water

•3 sheets gelatin

•10 DIY healthy oreos

Instructions

►Soak gelatine sheets in cold water for 10 minutes.

►Squeeze excess water and dissolve in one tbsp. boiling water.

►Blend cottage cheese, vanilla, honey and the gelatine mixture in a food processor until smooth and creamy.

►Add in crushed oreos.

►Churn according to your ice-cream maker instructions or freeze straight away (it won't be as creamy this way, so let it thaw a bit before eating for optimum texture).

Enjoy!

Notes

Full fat cottage cheese is best. Fat free doesn't taste good here, and I'm speaking from experience!

Gelatine improves the texture, but you can omit it if you follow a vegetarian diet.

Chocolate Cookie Dough Candy Bars

Chocolate Cookie Dough Candy Bars...healthy, delicious, and NO food processor needed! {Vegan, Nut-Free, Gluten-Free}

Author:oatmealwithafork.com

Prep time 15 mins

Total time 15 mins

Serves: 9 bars

Ingredients

COOKIE DOUGH BASE:

◈6 T. coconut oil, melted

◈3 T. dairy-free milk of your choice (I used homemade coconut)

◈¼ c. maple syrup

◈1 t. vanilla

◈¼ t. sea salt

◈¼ t. cinnamon

◈⅔ c. oat flour

◈3 T. cacao nibs or dark chocolate pieces, optional

CHOCOLATE LAYER:

◈½ c. cocoa powder

◈¼ c. maple syrup

◈2 T. coconut oil, melted

◈2 T. water

◈pinch sea salt

◈½ t. vanilla

Instructions

✖Lightly oil a 7 x 5 inch glass baking dish.

✖Mix together the ingredients for the cookie dough layer until well combined (try to use room temperature milk or the cold liquid may seize up the coconut oil, making it a bit lumpy).

✖Pour the cookie dough layer into the glass dish and place into the refrigerator until slightly firm to the touch.

✖Mix together the ingredients for the chocolate layer until well combined.

✖Pour atop the cookie dough layer and spread evenly with a spatula (do this quickly so as to get a smooth, uniform layer).

✖Place back into the fridge (or freezer) until set.

✖Cut and serve!

✖Keep in the fridge for best serving results.

Notes

Nutrition facts are based on using unsweetened almond milk and NO cacao nibs or chocolate pieces. Weight Watchers points (new system): 6

Nutrition Information

Serving size: 1/9 of recipe Calories: 190 Fat: 13.3 g Saturated fat: 10.9 g Unsaturated fat: 2.4 g Trans fat: 0 g Carbohydrates: 19.2 g Sugar: 10.6 g Sodium: 84 mg Fiber: 2.1 g Protein: 1.8 g Cholesterol: 0 mg

Vegan and Grain-Free Black Bean Lava Cakes

Vegan & Grain-Free Chocolate Lava Cakes--you won't believe what's in these! Egg & dairy free.

Author: rickiheller.com

ingredients

◈1 flax egg (1 Tbsp/15 ml ground flax mixed with 3 Tbsp/45 ml warm water)

◈1 15 oz (440 ml) can of black beans, drained and rinsed (or 1-1/2 cups/360 ml cooked black beans)

◈1/3 cup (80 ml) pure maple syrup (for ACD, use coconut nectar)

◈1/4 cup (60 ml) unsweetened applesauce

◈1 tsp (5 ml)  apple cider vinegar

◈1/4 tsp (1 ml) cinnamon

◈pinch of cayenne

◈1/2 tsp (2.5 ml) sea salt (divided)

◈1/2 cup (120 ml) unsweetened cocoa powder

◈1/4 cup (60 ml) almond meal

◈1 teaspoon baking powder

◈4 pieces of chocolate (about 1/2 oz or 15 g each)-for ACD, use unsweetened chocolate

Instructions

✖Preheat oven to 350 F (180C). Grease four 5oz ramekins with coconut oil. Make sure to grease well.

✖Make flax egg and set aside.

✖In food processor combine black beans, maple syrup (or coconut nectar), applesauce, apple cider vinegar, cinnamon, cayenne, and half of sea salt. Pulse to combine (about 1 minute).

✖Add in almond meal, cocoa powder and flax egg. Process until combined (about 30 seconds).

✖Add in baking powder and continue processing for another 30 seconds.

✖Add a 1/4 cup (60 ml)  of batter to each ramekin.

✖Place a piece of chocolate on top of batter and cover each ramekin evenly with remaining batter.

✖Place ramekins a baking sheet and bake for 25 minutes.

✖Remove from oven and let cool for 10 minutes.

✖Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily.

✖Serve warm. Makes 4 servings. Will keep in fridge for several days.

Hands Down The Most Amazing Vegan Chocolate Pudding

Hands Down The Most Amazing Vegan Chocolate Pudding. No hours of stirring, thermometers, or crazy Amazon ingredients.

Author: thesweet-toothlife.com

Serves: 4

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

♦⅔ cup brown sugar

♦¼ cup cornstarch

♦3 tablespoons unsweetened cocoa powder

♦2 teaspoons instant coffee

♦2 cups Silk Coconut Milk (I used unsweetened original)

♦¼ cup Enjoy Life chocolate chips (or regular chocolate chips, if not vegan)

Instructions

►In a medium pot, whisk brown sugar, cornstarch, cocoa powder, and instant coffee.

►Gradually add milk, stirring well over medium heat.

►Bring to a boil and then simmer for a couple minutes, continuing to stir well.

►Once thickened, remove from heat and immediately stir in chocolate chips.

►Pour into a heat proof container (I used a glass bowl) and refrigerate overnight or for at least four hours.

Healthy Peanut Butter Cookie Dough Dip

(6-ingredient) [sugar free, gluten free and eggless] Peanut Butter Cookie Dough Dip -- super rich, sweet and addictive, you’d NEVER know it’s healthy!

Author: Dessertswithbenefits.com

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: ~4 cups

Serving Size: 1/2 cup

Calories per serving: 170

Fat per serving: 8g

Ingredients

◈1+1/2 cups Unsweetened Soy Milk (or milk of choice)

◈one 15oz can Garbanzo Beans, drained and rinsed well!

◈150g (1+1/4 cups) Peanut Flour

◈1 cup Stevia in the Raw (or 1 tsp Stevia Extract)

◈135g (1/2 cup) Homemade Double Peanut Butter (or natural peanut butter)

◈13g (2 tbs) Ground Flaxseed

◈1/8 tsp Pink Himalayan Salt

Instructions

►In a very large blender or food processor, add all of the ingredients and blend until smooth. 

►Give it a taste and add more stevia or salt to taste.

►Scoop mixture into a large bowl and refrigerate covered overnight.

►Serve the next day!

Notes

This recipe is: eggless (safe to eat raw!), gluten free, vegan, no bake, high fiber, high protein, sugar free!

Cauliflower Crust Stromboli

Cauliflower Crust Stromboli - To-die-for Stromboli, low in calories, carbs & gluten-free. Failproof recipe with step-by-step info!

Author: Theironyou.com

Makes 1 Stromboli, enough for 4 as an appetizer

Ingredients 

Cauliflower crust

◈1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

◈1 free-range organic egg, lightly beaten

◈½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

◈½ teaspoon fine grain sea salt

◈½ teaspoon dried oregano

◈¼ teaspoon ground black pepper

Filling

◈3 tablespoons tomato sauce (such as marinara)

◈½ cup mozzarella cheese (I used cheddar)

◈Ham, pepperoni, salami or any other meat of your choice (skip this if you’re vegetarian)

◈Grated Parmesan cheese and dried oregano to taste

Directions

✖Preheat oven to 450°F (220°C) and place a rack in the middle.

✖Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.

✖In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

✖Transfer cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

✖Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to roll into a stromboli.

✖Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.

✖Spread cauliflower mixture onto the lined baking sheet and form into a large rectangle.

✖Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).

✖Remove from the oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side.

✖Spread half of the mozzarella, then the meat (I used ham), then the remaining cheese.

✖With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the parchment paper to help you do this!)

✖Flip them seam down and tuck/fold the shorter side to close the stromboli.

✖Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.

✖Return to the oven and bake for an additional 12 minutes.

✖Wait a few minutes before you slice and serve.

✖And beware of all that raging ooey gooey cheese. Right out of the oven it’s thermonuclear hot. So, watch yourself.

✖Serve with extra sauce if you feel so inclined.

Nutrition facts

The whole stromboli yields 526 calories, 31 grams of fat, 21 grams of carbs and 41 grams of protein.