Best EVER Turkey Burgers


Do you know what will be great to grill as we go into the fall season? Make the BEST EVER turkey burgers using this recipe! They will go well with a side dish of Roasted Brussel Sprouts.


  • 2 lbs turkey
  • ¼ cup oats
  • 1/8 cup apple juice
  • 2 eggs
  • 2-3 cloves minced garlic
  • Onion (1 small finely diced)
  • Herbs (any) –fresh is always best- chives, basil, parsley
  • Sea salt / pepper to taste
  • 1 tbsp Worcestershire sauce
  • 1/8 cup BBQ sauce


Combine all ingredients into a large bowel and gently mix and form into burger patties or 2 inch meatballs.

Makes 8 burgers

Picture Source


White Bean Chili

White Bean Chili

232878 white bean chili


2 cups chopped onion/1+ lb chopped swiss chard
5+ cloves chopped garlic
2 lbs ground chicken or turkey
Salt 3 tbs cumin, 4 tbs fennel seed, 2 tbs oregano, ground pepper
3 tsp chili powder, ½ tsp cayenne, ½ tsp red pepper flakes
4 15 oz cans of white cannellini beans, drained and washed
5 tbs flour (gluten free if needed)
1+ cup of corn niblets
6 cups low fat chicken stock
Parsley to taste


1. Cook onion until translucent with olive oil in heavy pot.
2. Add garlic and cook for 1 min. Add meat, 1 tsp salt, cumin, fennel seed, oregano, and chili powder.
3. Cook stirring frequently until meat is cooked through, be sure to get the brown bits off the bottom of the pot.
4. Stir flour into the mixture. Add beans, corn and chicken stock.
5. Bring mixture to a simmer, continue scrapping brown bits from bottom with a wooden spoon.
6. Add swiss chard and simmer for an hour and a half (or longer on very low heat), keep scraping the bottom every 10-15 min.
7. Check spicing, add ground pepper and/or salt as needed.
8. Add pepper flakes about 10 minutes before serving.
9. Laddle into warmed bowls, sprinkle with parsley
10. Enjoy!

Open-Faced Turkey Sandwich

Open faced Turkey Sandwich
Serves 4 (1 sandwich per serving)

open faced turkey sandwich picture

2 teaspoons butter
1 cup thinly sliced onion
1 cup thinly sliced green bell pepper
1/4 teaspoon black pepper
3/4 pound thinly sliced turkey breast
4 slices of sprouted grain bread like Stonemill
4 (1-ounce) slices mozzarella or provolone cheese

1. Preheat oven to 375°.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.
3. Divide onion mixture and turkey evenly among bread; top each serving with 1 cheese slice. Cover with top halves of rolls.
4. Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.

Gobble Gobble: Surviving Thanksgiving Turkey Dinner


We all have lots to be thankful for at this time of year; family, friends and the abundance of foods on our plates. While it is wonderful to have this, it can certainly be troublesome for some and lead to weight gain.
So my suggestion, go in with a plan! Arm yourself with guidelines to follow that set you up for success and not with an extra 5lbs.

Table Tips:
  1. Bring something you can have: veggies/hummus, guacamole, shrimp cocktail or my favourite- grilled prosciutto wrapped asparagus spears. Yumm!!!
  2. Watch out for empty calories found in alcohol- they add up quickly. Lame I know, but ask yourself-   how badly do you want to lose/maintain your weight?
  3. Pick your poison – if you choose to have something pick your favourite thing- don’t have the apple pie and pumpkin pie plus cookies, plus plus plus….
  4. In the words of Sting, “Don’t stand, don’t stand so close to…” THE FOOD TABLE! Move away from the table when in conversation, this will prevent you from diving in mindlessly.
 During Dinner:

Fill your plate with protein and veggies and small amounts (or none) of the stuffing or mashed potato (these are high glycemix foods that will cause blood sugar fluctuations and sugar cravings!). If you are still hungry after 20 min go back for small amounts of the options you want.Remember, it’s not about deprivation- it’s about staying true to your goals and yourself. If you do end up indulging, go for an extra hike or boot-camp and move on.

~Image and recipe source: