80--- Mushroom and Swiss {ish} Turkey Burger Bowls {Gluten-Free, Dairy-Free}

If meal prep is your thing, this one's for you.

If you love a good turkey burger but want a creative way to serve it, this one's for you.

If you like healthy meals, this one's for you.

I made a yummy {faux} Swiss sauce with cashews (see below), but you may certainly substitute a dairy-full sauce of your choice!  The cashew sauce will NOT disappoint however, regardless of your dairy desires.

Mushroom and Swiss{ish} Turkey Burger Bowls
Serves 4

SWISS{ISH} SAUCE (adapted from Wallflower Kitchen)

1 1/4 cups raw cashews, soaked overnight
1/4 cup nutritional yeast
1 cup unsweetened PLAIN almond milk
1 Tbsp mild miso paste
1/2 tsp salt
2 cloves garlic
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard

Combine all ingredients in a high powered blender and mix for 3-4 minutes, until a puree is formed.  If your mixture is a bit grainy, mix for 1-2 minutes longer.  Store in a covered container in the refrigerator until ready to heat and serve.

TURKEY

1 lb lean ground turkey (90-93% lean)
1 1/2 tsp Unami seasoning (or seasoning salt blend of choice)
1/2 tsp smoked paprika
1/4 tsp ground black pepper

In a nonstick skillet over medium high heat, brown turkey, and season with Unami, paprika, and pepper.  Remove from heat and cover while other bowl ingredients are prepped, if needed.


MUSHROOMS & ONIONS

1 Tbsp butter or olive oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
16 oz sliced white mushrooms
1/2 tsp salt
1/4 tsp ground black pepper
Fresh parsley, chopped (to garnish)

Heat butter or oil over medium high heat in a larger nonstick skillet.  Add onion and sauce for 2-3 minutes or until fragrant.  Add mushrooms and cook for 2-3 minutes, then reduce heat to medium and add garlic.  Season with salt and pepper and continue to cook for 7-8 minutes or until softened and browned.

QUINOA

2 cups low sodium chicken broth
1 cup dry quinoa, rinsed well

Combine broth and quinoa in a saucepan.  Bring to a boil, then reduce heat to a simmer, cover and cook for 15 minutes or until broth is absorbed.

To plate: Place 1/2 cup quinoa into a shallow bowl, then top with 1/4 ground turkey, and 1/4 of the mushroom and onion mixture.  Drizzle with 3-4 Tbsp heated (in a microwave or saucepan) Swiss sauce.  Garnish with finely chopped parsley.

Nutrition info per one bowl as plated above: 465 calories, 22 g fat, 35 g carbohydrates, 6.5 g fiber, 36 g protein

80--- Carob Date Energy Balls

It's officially summer! Not sure about your family, but in mine it means were are ON THE GO.  {Insert needed energy}

These simple little bites are the perfect snack! Naturally sweetened and unprocessed, they will give you sustainable energy to get you through your busy schedule of activities.

Carob Date Energy Balls
Makes 16

18 pitted Medjool dates
1 1/4 Tbsp coconut oil
1/4 cup rolled oats
1/2 cup roasted cashews
1 Tbsp honey (optional)
1/3 cup unsweetened coconut flakes
1 1/2 Tbsp toasted carob powder

Place cashews and oats into a large food processor and mix until finely chopped.  Add remaining ingredients and mix until a puree is formed.  Use your hands to roll the puree into 16 balls (~2 Tbsp each).  Keep in a covered container in the refrigerator (or cooler if you're camping!). 

Nutrition info per 1 ball: 92 calories, 5 g fat, 11 g carbohydrates, 2 g fiber, 1.5 g protein

Meal Plan Mondays {Vegetarian Week}

Whether you're a vegetarian or not, it's hard to dispute the evidence that a plant-based diet is overall good for your health.  A vegetarian diet SHOULD BE high in fiber and whole foods.  If you're considering dabbling in this type of diet, give this week's meal plan a spin!  You won't miss out on flavorful foods, that's for sure.

Breakfast:

Peanut Butter Protein Pancakes

(make ahead - they keep in the fridge or freezer throughout the week for a quick breakfast)

Lunch:

Fried Rice Quinoa

Dinner #1:

Polenta-Stuffed Poblano Rellenos

Dinner #2:

Portobello Burgers with Roasted Tomato Goat Cheese Spread

Dinner #3:

Vegan Cheddar and Roasted Broccoli Soup

with

Arugula Pear Salad

Dinner #4:

Indian Butter Chickpea Lettuce Wraps

Dinner #5:

Butter Bean and Mushroom Fajitas with Roasted Avocado and Green Chile Cilantro Cream Sauce

Cocktail:

Cava Sangria

Dessert:

Sweet Coconut Loaf Cake

80--- Watermelon and Cucumber Salad with Mint, Pistachio, and Feta Pesto

This is like a pre-game for summer.  We aren't quite there but you can taste it! So, you'd better get those taste buds ready too.

Watermelon and Cucumber Salad with Mint, Pistachio, and Feta Pesto
Serves 4

4 cups cubed watermelon (1/2" cubes)
1 english cucumber, chopped
1/4 cup finely diced red onion

PESTO
1 oz shelled salted pistachios
4 oz reduced fat crumbled feta cheese (you may use regular if you desire)
1 tbsp red wine vinegar
1 tsp avocado oil
10 fresh mint leaves

In a small food processor, combine pesto ingredients except for feta.  Chop finely.  Transfer to a small bowl and fold in feta crumbles. 

Toss salad ingredients together in a large bowl and add pesto.  Stir gently to coat.  Refrigerate for 30 minutes prior to serving.

Nutrition info per 1/4 recipe: 154 calories, 5.5 g fat, 9 g protein, 22 g carbohydrates, 2 g fiber

80--- Jicama Fries {Air Fryer Recipe}

If you haven't fallen in love with jicama yet, it's time.

Jicama is a fantastic root vegetable.  It is low in calories, but contains a great amount of fiber  (6.5 grams cup) along with vitamin C, folate, magnesium, and potassium.  It is a bit sweet and super crunchy.  Most commonly it is used in salads or salsas, like my Jicama Chopped Salad.

You can roast jicama as well!  I have made this recipe in my oven before, but I now prefer the air-fryer method for ease.  If you do not have an air fryer, the oven works just fine!  The fries stay crisp on the inside yet being golden brown on the outside.

Jicama Fries
Serves 3

1 large jicama, peeled (I like to use a paring knife) and sliced into 1/4" sticks
1/2 tsp smoked sea salt flakes (regular sea salt is a fine substitute)
1/2 tsp ground cumin
1/2 tsp chili powder
Olive oil spray

Preheat air fryer (or oven) to 400 degrees.  In a small bowl spray jicama with olive oil spray then toss with spices to coat evenly.

Cook for 15 minutes in the air fryer or 20 minutes in the oven, until lightly browned.

Serve with a side of guacamole or salsa for dipping.

Nutrition info per 1 cup: 49 calories, 0 g fat, 1 g protein, 12 g carbohydrate, 6.5 g fiber

Meal Plan Monday {Lindsay's Week}

Meal Plan Monday are a new feature to the blog!  Each Sunday I will post a meal plan for your week so that you can shop, prep, and hit the ground running on Monday with healthy choices (8020 style of course).

Each week look for one breakfast, one lunch (prep-ahead), and FIVE dinner ideas.  And just to make it well-rounded, I will add in a dessert  and cocktail recipe too!

This week is appropriately named Lindsay's Week because it is a round up of my favorite macro-friendly choices! There's a little Mexican flare in this week too because (1) it's amazing and (2) Cinco de Mayo!

Let's do this!

Breakfast: 

High Protein Pumpkin Overnight Oatmeal

Lunch:

Caesar Buddha Bowl with Chicken Mushroom Meatballs

(Note: use alternative chickpea or lentil pasta if unable to find Banza near you)

Dinner #1:

SUPER Simple Socca Sheet Pan Pizza with Simple Cauliflower Cream Sauce

Dinner #2:

Spicy Chipotle Turkey Tamale Pot Pies

Dinner #3:

Crock Pot Smokey Turkey, Bean, and Sweet Potato Soup

Dinner #4:

Tortilla Pizzas

(add grilled chicken for extra protein boost)

Dinner #5:

Shredded Fish Tacos with Creamy Avocado Slaw

Cocktail:

Strawberry Beer-Garita

Dessert:

Rice Pudding Pops

20--- Carrot Ginger Mimosas

Looking for something special for your brunch table? These springtime mimosas are just the thing.

Carrot Ginger Mimosas
Serves 4

2 cups 100% carrot juice
1 cup 100% apple juice
2 tsp minced ginger (from a jar works best)
1/4 tsp salt
16 oz extra dry champagne
Parsley for garnish

Combine juices, ginger, and salt in a blender.  Mix until combined.  Pour through a fine mesh strainer into a spouted bowl or pitcher.

Pour 4 oz of juice into a serving glass and top with 4 oz of champagne. Garnish with a sprig of parsley.