Golden Ginger Quinoa with Zucchini

Golden Ginger Quinoa with Zucchini Recipe

Yield: 2 servings

Ingredients

1 cup organic quinoa, cooked with filtered water, pink salt and a little garlic powder

1 Tbsp olive oil

1 shallot, minced

1 large zucchini, diced

1/8 tsp grated fresh ginger (TIP: Freeze fresh ginger root. It will last a long time and be easier to grate.) 

< 1/8 tsp ground turmeric 

Salt to taste

Directions

In a medium to large ceramic or glass pan, heat olive oil over medium heat. 

Add in and saute shallot for 2 - 3 mins. 

Add in zucchini, ginger and turmeric. Saute for 5 - 7 minutes until zucchini is fork tender. 

Gently stir in quinoa and combine completely. 

Salt to taste and enjoy! 

Mediterranean Turkey Burgers with Tzatziki and Spicy Butternut Fries

Mediterranean Turkey Burgers Recipe
Ingredients
1 lb Ground Turkey (antibiotic free if possible)
1 shallot chopped
1/4 tsp dry dill weed
1/8 tsp Ground fennel seed
1/8 tsp granulated garlic
1 tsp olive oil
Salt and pepper to taste

Directions
Preheat oven to 425 F.
Throughly mix all ingredients in a ceramic or glass mixing bowl.
Break mixture into 4 even portions and mold into patties.
On a parchment lined baking pan, arrange patties evenly with room between them.
Bake for 15-20 mins until completely cooked through. (Patties will be firm in the center)
Top with Tzatziki or a squeeze of lemon juice and enjoy!

Tzatziki Recipe

Ingredients
12 oz Greek yogurt
1/2 cucumber, partially peeled, seeded and diced
1 garlic clove, finely minced
1 Tbsp fresh lemon juice
1/4 tsp dry dill weed
1/2 tsp olive oil
Salt and pepper to taste

Directions
Gently and completely combine all ingredients.
Store in, tightly covered, in refrigerator for at least 1 hour before serving. (This allows the flavors time to “develop.”)
Enjoy as a dip or topping!

Spicy Butternut Fries Recipe

Ingredients
1 medium butternut squash, peeled and cut evenly into matchsticks
1 Tbsp olive oil
1/8 tsp paprika
1/8 tsp (or less) cayenne powder
1/8 tsp (or less) granulated garlic
Salt to taste

Directions
Preheat oven at 425 F.
Place butternut sticks in a glass mixing bowl and drizzle in and toss with olive oil until all are well coated.
Sprinkle in remaining ingredients and toss until all are well coated.
On a parchment lined, arrange butternut sticks evenly with room between them.
Bake for 30-45 mins until golden brown.
Enjoy!

Hearty Escarole Soup

Ingredients

1 Tsp olive oil

1 shallot, chopped

3 whole garlic cloves

1 head of escarole, cut into strips and soaked well in ice cold water
48 oz Chicken Broth

6 - 8oz of shredded, cooked antibiotic-free chicken breast  (I use the leftovers from a rotisserie chicken) 

3 strips of cooked bacon, chopped

Salt to taste

Directions

In a glass or ceramic pot, saute shallots and onions for 3 minutes. 

Add in chicken broth.

Add in escarole.  Gently stir in the greens and cover pot.  Allow the greens some time to wilt. Stir occasionally. 

Add in shredded chicken and bacon. 

Allow soup to simmer on low for an hour. 

Salt to taste. 

Eat warm or cool and store in refrigerator. 

(NOTE: Flavors will develop overnight and the soup will taste even better the next day!)