Two experimental recipes in one night – going to TOWN! Great news, they both turned out really well. And made for wicked leftovers that lasted a few days. #winning

Turkey Burgers with curried mayo & cucumber pickles:

2 flats of ground turkey (appox 2lbs)

1 red pepper, minced

4 grated carrots

2 green onions, minced

1 egg

1T siracha

1/2C brown rice bread crumbs (or whole wheat bread crumbs)

S&P

 

Mix ingredients thoroughly. Form into 8 burgers. You may want to oil your grill to prevent sticking.  To serve, I garnished the “grown up” burgers with curried mayo (mix together 3T mayo with 1t curry powder – 1/2T per burger), fresh butter lettuce &  cucumber “pickles” (slice up a cucumber thinly and cover with a mixture of 6T vinegar, 1T honey & 1/2C water & ice – allow to sit for at least 20 minutes). For the kiddos I kept things classic with ketchup & served the cucumbers on the side!

 

Curried Quinoa Salad (serves 8)

3C cooked quinoa

1C frozen peas (slightly thawed)

1C grated carrot

1C red pepper, chopped finely

1C celery, chopped finely

1 can (540mL) Garbanzo beans, drained & rinsed

4T avocado oil

6T apple cider vinegar

1T curry powder

pink salt to taste

Mix all ingredients. Allow to sit until the peas are thawed completely. This salad keeps really well and was super delish with a cold leftover burger patty for a great lunch!

21 Day Fix Portionology:

Per burger patty: 1 red, 1/4 green

Per serving of salad (recipe makes 8 servings): 1 yellow, 1/2 green, 1 orange

 

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