Healthy & (slightly) Spicy Turkey Patties

I started spending my Sundays prepping food for the week again, now that I’ve gotten into the swing of things with my new job…but most importantly, I’m in a wedding in less than one month.

I made these delicious turkey patties this morning as a post workout snack. I managed to get eight small turkey patties out of this recipe.


1 lb. organic grass-fed ground turkey
1/8 – 1/4 cup Almond Nut Thin crumbs (they are gluten/wheat free!). I used the pepper jack cheese flavor.
1 egg lightly beaten
1/8 cup finely chopped white onions
1 garlic clove minced
1/3 teaspoon Himalayan salt (sea salt or kosher salt should be fine, too)
1 /4 teaspoon ground black pepper
A few shakes each of the following: ground black, cayenne pepper, smoked paprika, chili BBQ seasoning
A couple shakes of garlic powder & onion powder
A few drops of Worcester sauce
A couple drops of liquid smoke

I recommend  playing around with the seasonings to get a combo of flavors that you like.

Cooking Directions:

1. Combine all ingredients in a bowl. Make sure all ingredients are distributed evenly.
2. Create 8 balls of meat & shape into patties
3. Heat up your grill or griddle (medium heat)
4. Spray cooking surface with olive oil
5. Cook for 4-5 minutes on each side (until they look like they’re cooked enough to eat). Make sure you don’t overcook your patties. Otherwise, they’ll end up dry.


Healthy & Spicy Turkey Patties

Seriously the best turkey patties I’ve ever eaten.


Crispy Oven-Baked Sweet Potato Fries

My boyfriend, Kevin, has a bad habit of buying sweet potatoes and not cooking them.  Since he went out of town this weekend, I decided to hijack his sweet potatoes & make fries out of them.


I really love sweet potatoes, and they are a healthier alternative to regular potatoes.  You can bake them, mash them, or grate them and add to a southwestern frittata or make sweet potato hash browns for breakfast.

Today, however, I was craving something crunchy–and it was a crunchy day, because I sprinkled some sunflower seeds on my poached eggs this morning–so I decided to try making some sweet potato fries.  They actually turned out quite good and crispy, so I’m pretty pleased with myself right now.


  •  2 sweet potatoes
  • 1-2 tablespoons of corn starch or coconut flour (for you paleo people)
  • 1-2 tablespoons of olive oil (more oil if you want crispier fries, less oil if you want less fat & also less crispy fries)
  • Seasonings & spices (whatever you want)


  1. Wash & peel sweet potatoes
  2. Cut them into 1/3-1/4 inch pieces
  3. Stick them into a bowl of water for an hour or two (or more)
  4. Preheat your oven to 425 degrees.  Some recipes call for 450 degrees, but I’d be wary of burning your fries.
  5. When you feel that you’re done soaking the fries, dump them onto a towel to dry off excess water. They shouldn’t be soaking wet, but they also shouldn’t be so dry that the corn starch / coconut flour can’t stick to them.
  6. Dump the corn starch / coconut flour into a large plastic freezer bag.  Blow some air into the bag so that it puffs up like a balloon. Then shake the bag.
  7. Dump the fries into the bag & shake.  Make sure that they are lightly and evenly coated with the flour. Blow more air into the balloon if it isn’t puffy enough & shake some more.
  8. Add your seasonings & spices to the bag. Sea salt, garlic pepper, cayenne, paprika, curry powder – these are my favorite for anything. I’ve been really into adding curry powder to everything lately, so that’s what I did today.  Sea salt & curry powder.  Blow more air into the bag, if it deflated & shake again.
  9. Lastly, add the olive oil to the bag & shake. Make sure all the fries are coated evenly with the olive oil.
  10. Line a baking sheet with parchment paper & spread fries evenly across baking sheet. Make sure they’re not too crowded.  I actually made two batches, because they could not all fit on the baking sheet. This is okay.
  11. Bake for 15-20 minutes, then flip with a spatula, and bake for another 10-15 minutes. Be sure to check on them regularly so that they don’t burn. I have an old oven, so I have to babysit my baked goods.

I’ve seen people make dipping sauces like siracha mayo or curry mayo.  Store bought mayo  is kind of gross, but you can make your own from just an organic egg yolk, lemon juice, mustard, vinegar & olive oil.  Check out the recipe here.

Let me know what you guys think!

Delicious Low-Carb Breakfasts

So, once again, I need to back off on the carbs after my winter binge.  I ate mostly everything that people put in front of me because 1.) I don’t want to offend anybody 2.) I don’t want people to think that I don’t eat 3.) Everything was delicious.  (#2 was probably mostly true when I was in college, 20-30 pounds lighter & a size zero).

Anyway, I need to start preparing for bathing suit season & one of my friends’ weddings in September.  Yes, I start early.  Finding delicious low-carb breakfast options can be challenging.  Here are a few of my favorites:

1. Southwestern Frittata.  I made this one today, but made a couple of substitutions: I took out a few egg yolks, used fresh salsa instead of salsa verde, taco seasoning instead of chili pepper and cumin, and added some cayenne pepper for heat.  Now I have breakfast for the next couple of days!  I accidentally used yams instead of sweet potatoes before, and I would recommend using yams if you’d like your frittata a little sweeter.

2. A variation of these oatmeal protein pancakes.  Main ingredients include: egg whites, oats, vanilla extract, cinnamon & pumpkin pie spice.  I drizzled some maple syrup over the pancakes to sweeten them.  I made them for the first time this week, and thought they were fantastic.  I love the texture with the oats so I only mixed the ingredients, but you’re supposed to blend everything together to get a smooth batter.  You can also try adding other types of fruit like bananas or blueberries.

3. Greek yogurt with berries (blue berries, raspberries, blackberries) – I am completely obsessed with greek yogurt and anything, so I also eat this as a snack.

4. A variation of this green lemonade:

  • 5-6 romaine lettuce leaves
  • 3-4 stalks of kale
  • 3-4 stalks of celery
  • handful of spinach
  • 1/2 cucumber
  • 1 apple
  • 1 lemon (without skin & juiced w/a citrus juicer)

If you want a sweeter juice, you an add an extra apple.  Otherwise, this is one of my favorite green juices & a fantastic substitute for coffee in the morning.  I make this at least a couple of times a week.

5. These sweet potato latkes topped with eggs & bacon. Who doesn’t love bacon?  I actually have leftover sweet potato from the frittata I made this morning, and bacon in the freezer from several weeks ago, so I’m going to make these tomorrow morning.  I recommend eating the bacon sparingly, since it’s basically all fat.

What are your favorite low-carb breakfasts?  Add your recipes or links to recipes in the comments!  I would love to hear them.

Ruth Reichl’s Keynote at the Good Food Awards

This is so wonderfully optimistic, I wanted to re-post it:

“Most of you are too young to remember an America with awful food. An America where every strawberry was like cotton, where every salad was made with iceberg lettuce and had a sweet orange dressing called “French,” an America where good coffee was unknown, bread was white, and cheese was imported from France.  So you don’t also have the joy of remembering the little moments when it changed.  I want to tell you about what those moments were for me.” [Read more]