Archive | March, 2013

Entree: Indian Curry Ginger Turkey Burgers

23 Mar

I’ve been wanting to make turkey burgers for awhile, but I didn’t realize how fast and easy they are! This amazing dish takes minutes to prepare and the patties can be eaten many ways! By themselves, with a salad, on your favorite bread, etc. They do not lose any of their taste if frozen, so please feel inspired to make some for nights when you might feel lazy. 🙂

The original recipe that inspired me is by Rachael Ray: If you want, you can check out what she did different. (I cut out some things and altered other things to make it g&d free.)


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2 tsp fresh grated ginger
2 large garlic cloves, finely chopped
Four stalks of green onions, diced
~2 slices of your favorite gdfree bread, toasted and finely chopped
1 egg
1/4 cup patak’s sweet mango chutney
1 TB curry powder
1 tsp ground cumin
~1.25 lbs ground turkey

Flatbread to serve as a sandwich
(Naan or delicious rice uttapam bread)

Feel free to grill these patties for the best result!


1. Preheat oven to 350 degrees.

2. Prepare all ingredients and combine everything in a large bowl.

3. Mix thoroughly with your hands until all ingredients are incorporated.

4. Form small burger patties (this recipe makes about 8).

5. Lightly prepare a cookie sheet with olive oil and transfer patties.

6. Bake for about 25 minutes, flipping patties halfway through.

7. Serve on your preferred flatbread with your favorite toppings (red onion, more mango chutney, etc.) and enjoy!


Entree: White Wine Shrimp and Mushroom Noodles

11 Mar

Tonight I made one of the best meals ever and surprised myself! I got inspired by a food network recipe, made a trip to Trader Joes, and altered the recipe to make it gluten and dairy free!



Noodles of your choice (I used brown rice spaghetti from TJ’s and it turned out incredible!)
1/2 small red onion, sliced
~8 white button mushrooms, sliced
Raw Shrimp (I used about 16), de-shelled and cleaned
2 cloves of garlic, minced
~1 cup white wine
Fresh parsley, chopped
Lots of olive oil

1. In a medium saucepan, bring water with a dash of salt to a boil.
2. Add noodles (about two servings), turn heat down to low, and cover. (Once they are done, you can keep them in the water until you are ready to add them…rice noodles take a little while to cook.)
3. In a separate large saucepan, bring a few tablespoons of olive oil and the garlic to medium high heat.
4. Add the onions and mushrooms to the oil and garlic and stir for a few minutes.
5. Add about 1/2 cup white wine to the vegetable and bring heat down to medium.
6. Stir in the shrimp, adding more oil and wine, and cook until they turn pink.
7. Add the cooked noodles (try one to make sure they are the right texture) and about 1/4 cup water to the vegetables. Stir in noodles and add salt and pepper.
8. Add another splash of wine and stir, then mix in the chopped parsley.
9. Serve and enjoy!

Entree: Soy Chorizo Veggie Burrito

7 Mar

Tonight I had the urge to use asparagus. Walking around in Trader Joe’s, all the ingredients came together and I got excited to make some work lunches! This recipe is great because you can easily freeze burritos and create a stash for lazy days. You may feel iffy about soy chorizo, but it tastes just like the real chorizo! Spicy and flavorful…easy to use in stir fry dishes because the seasoning is already taken care of! 🙂














TJ Rice Wraps (or whatever tortilla you wish to use)
1/2 small red onion, cut into slices
1 green zuchini, diced
~5 asparagus stalks, cut into 2 inch-long pieces
1 head of broccoli, cut
~1 cup mushrooms, sliced
1/2 package of TJ soy chorizo
lemon juice
olive oil
1 tsp minced garlic

1. Cut all vegetables and set aside.
2. Preheat oven to 350 degrees and preheat a large stir fry pan to medium high with olive oil, garlic, and a few teaspoons of lemon juice.
3. Cook soy chorizo (empty by squeezing or fully removing the plastic casing) for a few minutes, stirring to incorporate the ingredients together.
4. Next, add all of the vegetables and stir until well-mixed. Cover to let the vegetables steam a little.
5. After about 5 minutes, when the broccoli begins to turn a more vivid green and before the onions are transparent, remove the pan from the stove.
6. Individually wet and cook the wraps on a paper towel in the microwave for 30 seconds (this is to make them more pliable and easier to bend).
7. With each cooked tortilla, wrap about 1/2 cup of the chorizo veggie mixture and place on a nonstick baking pan.
8. Once the pan is full of burritos, place in the oven until the tortilla begins to crisp.
9. Enjoy with any of your favorite burrito toppings (salsa and the like)!