A super easy and healthy turkey burger has been my staple at lunch the past couple of weeks. Turkey burgers are super high in protein (you know I like my protein) and low in fat, so you can easily have 2 at one sitting to help you feel full and satiated.
I’ve discovered a few tricks to making burgers lately that I want to share with you:
**Make things easier on yourself by throwing all of the ingredients except the turkey into the food processor. Then you don’t have to chop chop chop which can be time consuming. The juices from the canned peppers and chilies also provide a nice binding agent to help the patties stay together.
**Bake the burgers instead of grilling them. Sometimes when I grill mine indoors or outdoors, then juices run away from the meat. In this case, since turkey is so lean, I like when the juices stay on the meat. The result is a super moist burger.
So I hope you enjoy these little suckers as much as I do…
Green Chili and Roasted Red Pepper Turkey Burgers
makes 10 large burgers: macros for 1 burger: 114 calories, 1g fat, 3.6g carbs, 23g protein
1 cup cilantro
8 whole green chilies (from can) or 2 cans of diced green chilies
3 large roasted red pepper halves (about 4 ounces)
1 small onion (about 150g)
5-10 fresh basil leaves
Salt, pepper, and a pinch of red pepper flakes
2 pounds of ground turkey breast, lean (32 ounces)
Combine first 5 ingredients + spices in a food processor until mixed. Add the mixture to the ground turkey. Form into 10 patties. They will be a bit wet from the juices. Mine measured each about 135g per patty.
Bake in 2 large, greased casserole dishes for 25 minutes at 350 degrees.
After the patties have cooled to room temperature, transfer to the fridge or freezer for storing.
Last week I met up with Evie Claire Photography and took a couple of fitness photos with Gianna to celebrate her 6-month birthday. Afterwards, I went and got a slice of carrot cake from a local bakery. I was relieved that the photos were over, and I was happy with how my weight loss was progressing over these past 6 months, with only 4 pounds to go to reach my pre-baby weight of 132. While I do not often celebrate with food, I did feel like having a treat.
So I got home and put my sweatpants on, and I dove into this white flour, white sugar triangle slice of carbs and fat. I ate half of a large slice…and waited…and then it hit me. The sugar rush, followed closely by the sugar crash, and the headache.
It had been a while since I’d had it, since I really do not eat typical baked goods that often, and now I had remembered why. They really make me FEEL like crap!
I follow a flexible dieting plan called IIFYM, so I can eat whatever I want as long as it fits my macros. I just choose foods that are usually free of refined sugar because of the way they make me feel.
I do love the flavors of carrot cake, so that inspired me to create these little bites of goodness. I hope you enjoy them as much as I do. They are excellent pre and post workout, since they have less than 5g of fat and fiber per bite and are 60 calories each.
Carrot Cake Energy Bites
recipe modified from A Sunshine Mission
Makes 17 bites. Macros per bite: 60 calories, 1g fat, 13g carbs, 1g protein, 2g fiber, 8g natural sugar
1 cup pitted dates (150g)
1+1/2 cup shredded carrots (150g)
1 cup oatmeal (quick or old-fashioned)
1/4 cup raisins (optional)
1/4 cup unsweetened coconut
pinch of sea salt
1 teaspoon cinnamon
1/4 teaspoon fresh or ground ginger
- Process all ingredients in a food processor until a ball of dough forms.
- Remove dough from food processor and roll into bite-sized balls with your hands.
- Place in the fridge for 1 hour to harden, and store them there between enjoyment.