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.

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.

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.