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The Fight Against Smoldering Myeloma

Tag Archives: #anticancerdiet

Recipe: Turkey Zucchini Burgers with Lemon Yogurt Sauce

20 Thursday Oct 2016

Posted by mmvsmm in Recipes

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Tags

#anticancerdiet, #cleaneating, #eatpaleo, #glutenfree, #paleoeats, #sugarfreelife, #theironyou, #whole30, Recipes

Tip: we topped ours off with an organic heirloom tomato!

We made these yummy burgers in a cast iron skillet at a recent BBQ with friends and they were a hit! Discovered the recipe from my Eat Paleo app who scored this tasty find on theironyou.com (bonus: now I have another awesome, healthy resource!).

Turkey Zucchini Burgers with Lemon Yogurt Sauce
Print this recipe!
Adapted from Jerusalem: A CookBook

Ingredients
Makes about 10 medium size burgers (enough for 4 to 5 people)

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 you 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.

Recipe: Carrot and Cardamom Soup

18 Tuesday Oct 2016

Posted by mmvsmm in Recipes

≈ 2 Comments

Tags

#anticancerdiet, #cleaneating, #fallsoups, #nomnompaleo, #paleoeats, #sugarfreelife

unnamed

We made this one last night from our Nom-Nom Paelo App, a great resource for sugar-free, gluten-free, and all around healthy recipes. I believe the app had a $5.99 price tag but well worth it. You can create shopping lists and the step-by-step cooking instructions include both photos as well as remind you of the measurements for each ingredient, love love! I thought we had cardamom in our spice rack but turns out we didn’t, so I substituted a T of curry powder. J & I couldn’t believe how delicious this was. Perfect for fall!

Carrot + Cardamom Soup

Recipe from the Nom Nom Paleo™ app

Makes : 6 servings

Hands-On Time : 15 min

Total Time : 45 min

Nothing signals springtime like a bowl of sunshine-orange soup!

Ingredients:

1 tablespoon coconut oil or fat of choice
2 large leeks, cleaned and trimmed
5 large carrots
Kosher salt
¼ cup diced apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom
4 cups chicken stock or Pressure Cooker Bone Broth
½ cup full-fat coconut milk
freshly ground black pepper

Cooking Equipment:

Peeler
Chef’s knife
Cutting Board
Measuring cups and spoons
Microplane
Saucepan
Blender

Preparation Steps:

Melt the coconut oil in a saucepan over medium heat and grab your leeks. [1 T coconut oil or fat of choice 2 large leeks]
Cut the leeks (white and light green ends only) in half lengthwise, and then slice crosswise.
Add the leeks to the hot saucepan, along with a generous pinch of salt, and sauté until translucent, about 5 minutes. [salt]
While the leeks are sweating in the pan, peel your carrots and and chop them into coins. [5 large carrots]
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. [¼ cup diced apple 1 tsp minced fresh ginger ½ tsp ground cardamom]
Pour in the broth and bring to a boil over high heat. [4 cups chicken stock or Pressure Cooker Bone Broth]
Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk. [½ cup full-fat coconut milk]
Transfer the soup in batches to a blender and process until smooth.
Taste the soup and adjust the seasoning with salt and pepper. Slurp it up! [salt pepper]

Find more recipes at http://nomnompaleo.com
©Nom Nom Paleo LLC

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Loving this fajita power bowl and loving this @realandvibrant cookbook it came from even more! Homemade salsa from the garden and topped with @sietefoods #grainfree tortilla chips. #vegan #plantbased #powerbowl #mexicanfood #cleaneating #sietefoods
Eating #plantbased foods is even more important to me with a growing soon to be toddler but who has time to work full time, meal prep, shop and cook from scratch? Trying out @purplecarrotxo this week. Cauliflower #vegan kale caesar was a hit in our house! #purplecarrot #cleaneating
Chicago style carrot dogs on grain free bun and #vegan grilled Caesar salad over the fire this camping weekend! Delish! #campfood #plantbased #vegetarian
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