Turkey Burgers with Zucchini

My trick to making the juiciest turkey burgers EVER is by adding grated zucchini! A huge bonus if you want your kids to eat more veggies – they'll never know!

I started experimenting with adding zucchini to my turkey burgers back in 2010 and never looked back. They come out so juicy, and the flavor is delicious. This recipe is from the archives, my sad photo needed a makeover so I made them for lunch outside on the grill and re-shot them.

Adding zucchini also lowers the calories per serving because you get five patties out of 1 pound of ground turkey them instead of four. Serve them with your favorite burger toppings, on a whole wheat bun or skip the bun and serve them on lettuce to keep the carbs low. These can be grilled or cooked indoors. If you want to make them on the grill, it's best to make the patties ahead (overnight is best) and keep them refrigerated so they hold their shape. You can also freeze them and thaw them right on the grill.

For best results: use a hand grater to grate the zucchini, onion and garlic super fine. Get the pan hot before you put the burgers on to get a nice sear, then lowered the flame to the lowest setting to let the burgers cook all the way through, turning a few times so the burgers don't burn. 


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Tequila Lime Shrimp

Easy shrimp seasoned with fragrant spices and spiked with tequila, takes weeknight sauteed shrimp from ordinary to amazing in less than 10 minutes!

I'm not much of a tequila drinker, but cooking with tequila... well let's just say I don't object to boozy shrimp. The alcohol actually cooks out so you won't get intoxicated eating this, but the flavor is spot on. I also add some red pepper flakes to give the shrimp a little spice. 

You can serve this over salad, brown rice, cilantro lime cauliflower "rice" or make some guacamole, heat up some corn tortillas and turn them into shrimp tacos (SO GOOD)! Any brand of tequila will work, I went with George Clooney's Casamigos Tequila just because... (wink wink). Enjoy the shrimp!!

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5-Ingredient Almond Cake with Fresh Berries

This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!

When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. It's usually a given that my cousin Nina who blogs over at Ambrosia Baking will bring dessert. My aunt recently had to stop eating gluten, so lately the desserts have been gluten-free. The last family party we had, Nina brought this cake and I loved it. I started poking around asking her questions about the ingredients, and when I realized it was fairly light, made with no oil or butter I got busy in my kitchen testing it out. The original recipe comes from baking goddess Dorie Greenspan's cookbook, Baking Chez Moi. If you're a baker, this book belongs in your kitchen!

The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!

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Blackened Fish Tacos with Cabbage Mango Slaw

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a very happy man.

I cooked the whole thing outside on the grill which is a great way to keep the fish smell out of your house, but you can also do this indoors on the stove. The only thing that would have made this meal better would probably be a margarita on the side. Hope you enjoy!

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Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Grilled chicken tacos piled high with a lettuce-tomato slaw, avocado, and Cotija cheese all served on a charred tortilla. A quick weeknight dinner solution!

We love taco Tuesdays in my house, and I'm not talking about the taco's that come in a kit! Instead I make all kinds of tacos from scratch, from fish tacos, to slow cooker chicken and black bean tacos, turkey taco lettuce wraps and sometimes we even use picadillo in our tacos.

These grilled chicken tacos are a wonderful addition to our taco rotation, and perfect to make outside on the grill now that the weather is warming up. I set all the fixins out on the table and let everyone make their own. You can double or triple this if you want to feed a crowd. If you don't have an outdoor grill, no worries! A grill pan works just as good. If you prefer to skip the tortilla, just turn this into a great big salad!

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15 Healthy Adult Snacks

Here are 15 healthy adult snacks that are perfect to fuel you up in between meals whether you're home, at your desk or on the go!

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Green Harissa Salmon

I'm excited to share this guest post from my friend Jackie from CAFE, Celiac and Allergy Friendly Epicurian (I great source for gluten-free recipes). I made this for lunch yesterday with roasted broccoli and loved it! Please welcome her...

My 8 year old son absolutely loves this Asian-Marinated Salmon recipe so I make it almost every week. I like to encourage healthy eating habits and give the kids seafood as much as possible. However, while they don’t mind (and actually even prefer) repetition of meals, I like a little variety. 

Today I made two versions; Asian-marinated for the kids and this spicy green harissa baked salmon for the adults. This dish is very easy to prepare. It didn’t feel like too much extra work. Also, my kids aren’t into foods with too much heat. If my husband and I are craving spicy food, sometimes two variations are a necessity.

Harissa is one of my go-to sauces for adding a quick burst flavor to any ingredient. You can put it on veggies, meats, seafood, and eggs and even use it as a dipping sauce. For this recipe, I literally just smothered the harissa on top of the salmon with a little lemon zest and put it in the oven. A little sprinkle of sugar at the end helps it caramelize a bit and cuts into the acidity of the vinegar in the sauce.

I used Mina brand green spicy harissa but you can use any kind you like or are able to find near you, including red spicy or mild. 

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