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Tomato Basil Turkey Burgers (4th of July Burger Recipe)

Tomato Basil Turkey Burgers (4th of July Burger Recipe)

I only have three things to say about these burgers.

Tomato Basil Turkey Burgers from Hungry Gator Gal

Juicy.

Tomato Basil Turkey Burgers from Hungry Gator Gal

Flavorful.

Tomato Basil Turkey Burgers from Hungry Gator Gal

And SUPER easy to make.

Tomato Basil Turkey Burgers from Hungry Gator Gal

Sounds like the perfect summer recipe to me.

Feel free to use the Fourth of July holiday and these burgers as an excuse to fire up your grill . . . or stove because, like me, you’re not exactly sure how to work a grill. 🙂

Tomato Basil Turkey Burgers

Makes 4 burgers

Difficulty: Easy

Preparation Time: 5 minutes

Cook Time: 15-20 minutes

Ingredients:

  • 1 lb. ground turkey (I used JENNIE-O Lean.)
  • Handful fresh basil, chopped
  • 1 cup spinach, chopped
  • 1 large plum tomato, diced
  • 1 egg white
  • 1/2 tablespoon dried Italian seasoning
  • 2 teaspoons black pepper
  • 2 dashes of salt
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 3 tablespoons balsamic vinaigrette dressing ( I used Kraft Light Parmesan Asiago Balsamic Vinaigrette Dressing.)
  • 2 tablespoons balsamic vinegar
  • Optional ingredients:
    • One tablespoon olive oil (If cooking on the stove)
    • Buns or your favorite sandwich bread 
    • Cheese (I used Cracker Barrel’s Asiago slices.)
    • Lettuce (I used romaine.)
    • Onion
    • Trader Joe’s Basil Dijon Mustard <— PERFECT for this recipe. I bought mine during Christmas in a mustard variety pack, but you could easily make your own by adding some fresh, chopped basil to regular Dijon mustard. Here’s a picture:
Trader Joe's Basil Mustard

Steps:

  1. Combine all ingredients except those listed under the “optional” list in a large bowl. 
  2. Mash ingredients together using your hands and form four large patties.
  3. If you’re using a stove, heat one tablespoon olive oil in a large pan over medium-high heat.
  4. Once the oil is heated and spread around in the pan, place the burgers in the pan.
  5. Cook burgers for 7-10 minutes on one side or until golden-brown.
  6. Drain the liquid from the pan and flip the burgers.
  7. Cook burgers for an additional 7-10 minutes or until golden-brown.
  8. Serve with the optional toppings, if desired.

Question:

  1. What do you eat/cook more often in the summertime?

Related HGG Posts:

BBQ Turkey Meatloaf Muffins

Turkey Burger Spaghetti Bowl

Spinach-Mozzarella Grilled Cheese

SAM_2942

Chocolate PB & J Smoothie (made with PB2)

Chocolate PB & J Smoothie (made with PB2)

With Florida’s temperatures reaching the upper 80s every day, smoothie season is in full swing.

Chocolate PB & J Smoothie (made with PB2) from Hungry Gator Gal

So much so that I’d rather drink one of my favorite sandwiches than eat it.

Chocolate PB & J Smoothie (made with PB2) from Hungry Gator Gal

I have nothing against regular peanut butter and jelly. However, I used powdered peanut butter (PB2) <— affiliate link!, which blends a bit easier than the spread. I also used unsweetened cocoa powder, frozen mixed berries and a few other healthy ingredients to make this thick, creamy summertime treat.

I topped my smoothie with roasted, salted sunflower seeds and coconut butter, but feel free to add whatever toppings your heart (or stomach) desires. Cereal, chocolate chips, almonds, peanuts, etc.

See the recipe below to learn how you can make a slurpable PB & J too.

Chocolate PB & J Smoothie

Difficulty: Easy

Total preparation time: 2 minutes

Makes one smoothie-in-a-bowl

Ingredients:

  • 1/2 cup Greek yogurt (I used Voskos nonfat raspberry.)
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons powdered peanut butter (I used  (PB2.) <— affiliate link!
  • 1 cup frozen mixed berries
  • 1/8 cup milk (I used unsweetened vanilla almond milk. Add more milk if your blender has trouble blending the ingredients.)
  • 1 teaspoon pure vanilla extract
  • One large handful of spinach
  • One scoop Amazing Grass Green SuperFood (Optional but you get extra veggies without being able to taste them.) <— affiliate link!
  • 2 tablespoons ground flax seed (Optional but makes the smoothie taste “nuttier.”)
  • 1 teaspoon maca powder(Optional) <— affiliate link!
  • 1/8 cup roasted, salted sunflower seeds (Optional topping)
  • 1 tablespoon coconut butter (Optional topping)

Steps: 

  1. Place all ingredients in a blender.
  2. Blend.
  3. Pour into a HUGE cup or bowl and eat.

Question:

  1. What foods or meals do you crave in the summertime?

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Berry Cheesecake Smoothie

Berry Cheesecake Smoothie from Hungry Gator Gal

Chocolate Blueberry Smoothie

Chocolate Blueberry Smoothie from Hungry Gator Gal

Very Berry French Vanilla Smoothie

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Ranch Tuna Salad Two Ways

Ranch Tuna Salad Two Ways

I’ve got an easy recipe for you today that can be enjoyed in more than one way.

Ranch Tuna Salad - Two Ways from Hungry Gator Gal

Check out this recipe if you’re in a lunch rut. You can spice up the sandwich or bowl of greens with any condiments and toppings your heart desires.

In option one, I added sriracha, mustard and Swiss cheese to the sandwich. In option two, I dressed up the tuna salad with spinach, salsa ranch dressing, salsa, broccoli slaw, green pepper, spices and sunflower seeds. 

This recipe makes enough tuna salad for four to six servings. If you’re flying solo, you’ll have lunch for a week! Otherwise, you can feed a crowd.

Ranch Tuna Salad

Makes four to six servings

Difficulty: Zero

Total preparation time: 5 minutes

Ingredients:

  • Four 5-ounce cans of tuna (any variety you like)
  • 1/2 cup plain low-fat Greek yogurt (I used Cabot.)
  • One packet ranch dressing and seasoning mix (I used Hidden Valley Ranch.)
  • Two tablespoons ground flax seed
  • 1/4 cup diced celery
  • 1/4 cup diced carrots
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Steps:

  1. Mix yogurt with the ground flax seed, ranch dressing and seasoning mix and spices in a large bowl you can cover and store in the fridge. 
  2. Add tuna and veggies. Mix until everything is well-combined.
  3. Eat on a sandwich, in a salad with greens or all by itself.

Let me know what you think of the tuna salad if you make it. I LOVE reading your comments and emails. They inspire me to be creative with my workouts, playlists and recipes.

Speaking of playlists, I’ll see ya’ later this week with a second summer workout playlist. In the meantime, you can check out this playlist if you haven’t done so already.

Have a great day!

Questions:

  1. What do you normally eat for lunch?
  2. If you pack lunch, what do you make? The same thing every day?

Related HGG Posts:

Pan-Fried Coconut Salmon

Coconut Shrimp

Garlic Parmesan Salmon and Vegetables

Chocolate Peanut Butter Pumpkin Buckwheat Smoothie

Chocolate Peanut Butter Pumpkin Buckwheat Smoothie

Say hello to the best of summer and fall in one drink.

Chocolate Peanut Butter Pumpkin Buckwheat Smoothie

Gainesville temperatures are still nearing the mid 90s every. single. day. Isn’t summer over already?

Someone please take me back to Washington, D.C. This heat and humidity is killing my excitement for fall.


Turning the oven on to bake pies and muffins isn’t exactly appealing, but no one can keep me away from pumpkin.

I’ll just have to settle for Pumpkin Pie Protein Smoothies and this latest creation until temperatures cool down.

Chocolate + peanut butter + pumpkin = THE BEST FLAVOR COMBINATION EVER

Yes, I’m excited about this smoothie. Make one and see how it rocks your world. 🙂

P.S. Buckwheat is an incredibly healthy food you need to try if you haven’t already. The soaked groats make this smoothie super thick. The drink is a bit grittier than my doughboy smoothies, but the texture is similar. 

Serves One

Difficulty: Your blender does all the work.

 

Total Preparation Time: Five minutes + overnight soaking time for the groats

Ingredients:

  • 1/2 cup milk (I used reduced-fat 2% with added omega-3s and DHA.)
  • 1/4 cup buckwheat groats
  • 1/2 frozen banana
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 heaping tablespoon unsweetened cocoa powder
  • 1 tablespoon ground flax (flax seed meal)
  • 1/2 scoop chocolate whey protein (optional)
  • 1 heaping tablespoon of natural peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 large handful of spinach

Steps:

  1. Combine milk and buckwheat groats in the cup of your blender the night before you plan to drink this smoothie. Store in the refrigerator.
  2. The next day, remove the cup from the fridge. 
  3. Add the remaining ingredients to the cup and blend until the mixture reaches an even consistency. 
  4. Drink, slurp through a thick straw or eat with a spoon. (Note: you can make this smoothie and store it in the fridge for a day or two.)

Questions:

  1. What’s your favorite flavor combination of all time?
  2. What’s your favorite “fall” food? 

 

Related HGG Posts:


Pumpkin Pie Protein Smoothie

Pumpkin Sandwich Bread

Southwest Pumpkin Burgers

Banana Vanilla Chai Doughboy Smoothie

Banana Vanilla Chai Doughboy Smoothie

Black, white, green, herbal, flavored – name a type of tea, and there’s a good chance I’ve tried it in the past two years.

But you see, I didn’t taste every tea known to man because I’m a tea fanatic. I was in search of just one type I like. I want to reap all the health benefits the drink has to offer!

After what seemed like a lost cause, I finally found my tea soul mate – chai. To be honest, I don’t know why it took so long. I love the earthy, warm flavors of cinnamon, cardamom, ginger, clove and nutmeg.

Given my foodie status, it was only a matter of time before I found a way to infuse chai tea into a recipe.

Banana Vanilla Chai Doughboy Smoothie

Hot tea during the summer months isn’t exactly appetizing, which is why I wanted to create a cool and creamy chai-flavored recipe.

You know by now how much I love smoothies, especially the doughy ones made with oats. You should also know how much I adore coconut butter, which is why this smoothie was enjoyed with a heaping drizzle of it. Cascadian Farm Ancient Grains Granola added a crunch factor.

Rather than cooking oats in the morning, I simply made a batch of overnight oats with chai tea cooked in almond milk.

Cooking oats in the morning is good when I forget to make overnight oats. However, I enjoyed having one less step in the morning. I added extra milk, spinach and fruit to the blender and whirled away.

By the way, do you like my HUGE mug? It’s my new everything bowl, and it’s awesome. Better yet, it cost two dollars. What a steal.

Banana Vanilla Chai Doughboy Smoothie

Serves One 

Total Preparation Time: Seven minutes + overnight “cook” time for oats in the fridge

Difficulty: Easy

Ingredients:

  • One packet chai tea 
  • 6 ounces unsweetened vanilla almond milk + 1/4 cup for the morning
  • 1/3 cup old fashioned oats
  • One tablespoon chia seeds
  • Dash of cinnamon
  • Splash of pure vanilla extract
  • 1/2 scoop vanilla whey powder
  • One large banana (fresh or frozen)
  • One large handful of spinach
  • 1/4 cup granola (optional)
  • 2 teaspoons coconut butter (optional)
 

Steps:

  1. Heat 6 ounces of almond milk for 90 seconds in the microwave. Add the tea bag and allow it to steep for five to seven minutes.
  2. Meanwhile, stir oats, chia seeds, cinnamon, whey powder and vanilla extract in an empty nut butter jar or a small bowl.
  3. When the tea has finished cooking, pour it on the oat mixture. Stir until everything is well-combined. Allow the mixture to cool for at least 10 minutes before placing it in the fridge for overnight “cooking.”
  4. Remove the jar or bowl from fridge in the morning. Add the container’s ingredients to a blender along with the banana,  spinach and extra 1/4 cup almond milk. 
  5. Blend until the mixture is creamy and resembles a milkshake.
  6. Pour mixture into a large mug or bowl. Top with coconut butter and/or granola, if desired. 

Questions:

  1. What are your favorite smoothie ingredients?
  2. Do you have a favorite plate or bowl? If so, where is it from?

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