Turkey Burgers w/Gorgonzola Cheese

1 lb ground turkey
1 egg
1 small red onion
1 garlic clove, diced
Salt to taste
Gorgonzola cheese


Sautee onion and garlic in olive oil
Mix egg, turkey, sautee mix in a bowl
Make small (3 inch-ish) patties
Fry in frying pan
Place on cookie sheet and top with gorgonzola cheese, then put in broiler until cheese melts

ps - top with Yummy Yogurt Sauce (with Mint)...it's delish!

Stuffed Squash Blossoms/Quinoa Squash Salad

STUFFED SQUASH BLOSSOMS
w/QUINOA & SUMMER SQUASH SALAD


6-8 Squash Blossoms
1 Small Yellow Squash
1 Small Zucchini Squash
1/4 c. Quinoa
1/2 Lime
1 tsp Olive Oil
1 c. Fava Beans (or white kidney beans)
1/2 clove Garlic
1 Small Red Onion
2 tbsp Chopped Fresh Mint

Preparation:
- Dice yellow squash and zucchini squash (very small pieces - they have to fit inside the flower)
- Dice onion (ditto on the size)
- Dice garlic clove
- Sautee onion and garlic in olive oil until soft, then add squashes
- Prepare quinoa as per instructions on package

Mix the sauteed veggies, lime, and mint, and quinoa together.
Gently spoon mixture into flower blossoms

ps - the salad stuffing is excellent on its own!

Spinach Smoothie

SPINACH SMOOTHIE

1 Banana (I cut it up and freeze it ahead of time)
8 oz Vanilla Almond Milk (Soy is good too)
2 cups of baby spinach 
1 scoop of vanilla protein powder
1 tbs ground flaxeed meal (optional)

....Blend!

For more protein:
add vanilla greek yogurt

Chicken Salsa Verde

Crock Pot Chicken Salsa Verde
(original recipe: CLICK HERE)
Servings: 6 • Size: 1/2 cup 
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg 

Ingredients:

• 1 1/2 lbs raw skinless chicken tenders
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/8 tsp ground cumin
• salt, to taste
• 16 oz roasted salsa verde (I used Archer Farms)

Directions:

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. 

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Makes about 3 cups.

Fruit and Quinoa Salad

FRUIT AND QUINOA SALAD
(original recipe at: CLICK HERE)

Ingredian

• 1 cup of quinoa
• 1 3/4 cups of water
• mixed berry
  Your Choice!
• shaved coconut

• zest and juice of 1 lime
• 1 tablespoon of honey
• 1 tablespoon of melted coconut oil

Dressing:
1. Whisk together melted coconut oil, honey, lime juice, and zest (reserve some zest) until well combined. Set aside.

Salad:
1. Prepare quinoa according to directions
2. Toss together berries, quinoa, and dressing
3. Top with shaved coconut and extra lime zest.