Thursday, December 10, 2015

My favorite recipes

After reading comments from FB about a week ago, I thought maybe it would be helpful for me to post recipes of my favorite foods.

Most of you know that I started working with a nutritionist back in August. After the first couple of weeks, I knew that to be successful, I was going to have to find meals that were fast, easy and delicious.....or this wouldn't work.

The point is that these are very tasty but require very little time. The meal that Mr. Tea made for me took less than 15 minutes. I joke about being a princess (because he really does treat me that way), but I do cook for myself as well.

Now one thing I want to say is that if you are OCD about measurements, you'll have to get over it. Neither one of us measure out ingredients. I will give you a guideline though.

First up: Turkey burger, lettuce wraps and cauliflower rice. (The cauliflower rice is my absolute favorite. This is a side that you can use at any meal).

This is one of my favorites. I make 5 burgers and save them for lunches all week. I make a batch of cauliflower rice divide it into 5 portions. Voila....lunch for 5 days.

Turkey Burgers:


I usually make quarter pounders.

1 lb ground turkey. (I use the super lean stuff, but use whatever you want).
1 zuchini squash
Seasoning: garlic powder, cumin, ground ginger. Approximately 1 tsp of each. The final mix should come to about 1 TBSP. I like garlic powder, so I add a little more.
Lettuce wraps (you can find these in the prepackaged lettuce section).


Grate zucchini.Wrap the grated zucchini in several sheets of paper towels and squeeze out as much water as possible. In a medium mixing bowl, combine the zucchini with the turkey and the spice blend. Season with pepper and ½ teaspoon salt. Mix well. With damp hands, shape the mixture into four patties. In a frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the turkey burgers and cook until well browned, about 5 minutes each side.

BOOM. Turkey burgers are done. (Cooking time varies depending on how fat you make them). Place burgers on top of the lettuce wrap. That's it.

Cauliflower Rice:

What you need:

Fresh pineapple (although, frozen probably works). I buy the pre-cut stuff from the grocer. How much? Well, 2 rings. If you like pineapple, add more. If you don't, make less.

Full fat coconut milk. This comes in a can and is found in the baking section of the grocer. I use a half a cup for a full head of cauliflower. Again, tweak it. When you first add the coconut milk, it will seem very liquidy. Trust me. It will thicken up to the point that you won't even know it's in there.

Cauliflower (1 head)


Cook the pineapple
In a frying pan over medium high heat, warm 2 tablespoons oil until hot but not smoking. Cook the pineapple until caramelized, about 5 minutes on each side. Transfer the pineapple slices to a cutting board and chop. Don’t wash the pan.

Make the cauliflower rice
Core the cauliflower and chop into small pieces that roughly resemble large grains of rice. (I do not use any stems. It's easy and faster to cut the florets. The cauliflower comes off in tiny little rice size pieces).

In the same pan used to cook the pineapple, add 1 tablespoon oil if the pan seems dry and warm over medium heat until hot but not smoking. Add the cauliflower, season with salt and pepper and cook, stirring occasionally, until the cauliflower caramelizes, about 4 minutes. Stir in the coconut milk and cook until the cauliflower is just tender, about 2 minutes longer. Add the chopped pineapple and cook until heated through. 

That's it. You can easily prepare the cauliflower rice while the burgers are cooking.  

This entire meal takes less than 15 minutes. 

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