Hello and thank you for visiting……..
Rebecca Moran, HHP, CHNC, Holistic Wellness Consultant
1 lb. of ground turkey (93% lean), (160 calories per serving)
2/3 C of whole grain bread crumbs
1 medium diced onion
3 cloves of garlic
½ juice of a large lemon
3 dashes of low sodium soy sauce
Turmeric, garlic powder, ginger, rosemary, sea salt, pepper
1 teaspoon of real mayonnaise
Mix all of the ingredients together.
Form into meatball size of your choice, (large ice cream scoop size) would be close to a serving size.
I use a large cast iron skillet and add a tablespoon of good extra virgin olive oil to the pan.
Add turkey cakes to the skillet and press them down with a spatula to form cakes.
Add lemon ½ juice
Turn the cakes after cooking for about 4-5 minutes depending on the thickness.
(press down on the center for firmness).
De-glaze the pan with ¼ C of dry white wine, cover lower the heat and simmer for another 5 minutes. (you can also use chicken stock or beef stock to de-glaze)
Serve with rosemary and lemon slice and Marinara sauce, or your favorite!
Pear and Arugula Salad
Make Ahead Dressing:
¼ C olive oil
2 T. fresh lemon juice ½ large lemon
1 T. Honey
½ t. Chopped Thyme
3oz of goat cheese
Salt and pepper to taste
Baby Arugula about 5 oz.
(2) – Asian pears or your favorite fruit, peeled and thinly sliced
3 oz. of goat cheese crumbled
½ C. salted roasted pumpkin seeds
Sea Salt to finish.
In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Then top with the goat cheese and sprinkle with sea salt and added pumpkin seeds.
Serve Right Away!
Bowl of fresh Strawberries, Blueberries, washed and dried. 2-3 T. of honey, and then 2-3 limes, (juice of the limes). Stir together taste for the balance of sweetness of lime to honey.
With fresh mint and whipped cream!
……Rebecca Moran, this is an original recipes from my pantry and stove. I hope that you enjoy!
“Make a memory every day and don’t apologize for who you are.”