Chipotle Red Pepper Turkey Burgers with Hummus

Good morning! Im so excited it’s Friday!

Fridays for me are all about no school, no work, and lots of eating to make up for all of the calories I probably missed during the crazy week (so far I’ve done 5 weight training sessions, 2 runs, 2 spin classes, and power yoga and that was just in 5 days…  I’m sore.)

This is kind of my Friday motto:

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Not to go off on a soapbox or anything, but don’t you hate when people blatantly declare what they think you should or should not eat? I certainly do, because everyone is different and needs to eat what works for them.

For example, I could eat fiber-pack fruit and veggies all day, but I know lots of people who bloat like nuts if they eat any more than one piece of fruit. All the same I cant handle too many nuts like paleo people can, but they don’t eat quinoa and brown rice like I do. Everyone’s different. As long as you eat whats good for you, no matter what that might be, I’m happy for you and proud of you. Ya know?

Let’s not try to fit everyone in the same grocery store aisle. I don’t think I could handle that.

Alas, I digress. Ugh, I hate being opinionated even if its about being opinionated. Moving on.

Rewinding to Wednesday when I ate a big turkey burger. A chipotle and red pepper hummus turkey burger to be exact. It was a random experiment born out of desperation for protein, and I’m really happy it happened.

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Chipotle Red Pepper Turkey Burgers

(this makes about 3ish burgers for me- 2 on a run&bike day)

Ingredients:

  • 1/2 lb ground turkey
  • Spice blend: 1/4 tsp of each: chipotle pepper (chili powder is fine, too) paprika, cumin, onion power, garlic, & sprinkle of salt and pepper if you want
  • 1/4 of a red bell pepper chopped
  • hummus & sautéed peppers and onions to top (optional)
  • 3-4 Hamburger buns or lettuce wraps (optional)

Directions:

  • Mix the spices and red pepper with the ground turkey and shape them into the desired number of burgers. Use your hands for optimal results.
  • Cook in a skillet over high heat for about 5 minutes each side.
  • Top with roasted red pepper hummus and peppers and onions.
  • I eat mine ‘au naturale’ like that but if you want to be fancy you can get put it on a hamburger bun or in a wrap.

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So nice I had to show you the picture twice.

Enjoy!

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Gluten Free Blueberry Muffins

Good morning! I just finished my Thursday 5k/weight training/stretching (last run before race day!) and now I’m pretty much just going to sit here and eat until spin class later. I know, my life is so adventurous.

On an entirely unrelated note, I have a new recipe for you. This is my absolute favoritest (I know, that’s not a word) muffin recipe and I went through a phase last summer where I was making a new batch about 3-ish times a week (that’s the unemployed life for ya.) How on earth I did not end up gaining 50lbs that summer I will never know. I kind of wish I did so I would have something to show for all of my hours spent making muffins, ya know? No? I’m the only one who thinks like that? Oh, ok. Well here’s the recipe anyway. I doubled it for you since the original didn’t make many.gluten free blueberry muffins

Gluten Free Blueberry Muffins

makes 12 medium-sized muffins

gluten free, dairy free, refined sugar free, delicious, almost vegan, but not actually vegan

Ingredients:

  • 1 1/2 cups Brown Rice Flour
  • 1 cup Almond Meal (I use Trader Joe’s– cheapest stuff out there)
  • 4 teaspoons baking powder
  • 1 cup Unsweetened Almond Milk (Or milk of choice- if you use sweeter milk you might be able to leave out the honey)
  • 2 teaspoons vanilla
  • 2 egg whites (or 1 whole egg… this recipe is flexible)
  • 3 tablespoons honey
  • 1 1/2 cups blueberries (or berry/ mix in of choice… nuts are also really good in these)

Directions:

  • Pre-heat oven to 425
  • Mix everything together in a bowl – add more almond milk if it’s too thick. The consistency should be thicker than cake batter but not like cookie dough.
  • Divide into 12 muffins tins (or 9 if you want really big muffins) and bake for 25 minutes or until a toothpick comes out clean.
  • These are best the first day but stay good in the refrigerator for about 3-4 days. Anything longer than that I would consider freezing.

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Let me know if you try them! There a hit even among the non-gluten-free people in my life.

3 Energy Bar Bite Recipes

Rarely do I enter the kitchen with the intention of making something that the rest of the world will find edible. I’m just not about that life. Until today when I was pushing the buttons on my food processor and something edible just kind of happened.

Even my mom, who likes things like Kool-aid, Cheetos, and Reeses Peanut Butter Cups thought that these were “wicked good.”

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 Meet my newest creation- delicious energy bar bites (basically faux-larabars) that are packed full with all-natural ingredients that are sure to power you through whatever you have next on your training agenda…

Did I mention how delicious they are?

And that they’re super easy to make?

And cheaper than pre-packaged bars?

And that I have three different flavors for you -Almond Butter, Peanut Butter, and Chocolate Coconut?

Dang, I’m good.

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Almond Butter Bites                                                                                                    Gluten Free, Dairy Free, Paleo, Vegan

Ingredients:

  • 3/4 cup of pitted dates – loosely packed – soaked in water for 20 minutes if you find they’re a little tough
  • 1/2 cup raw almonds
  • 2-3 heaping tablespoons almond butter

Directions:

  • Pulse dates and almonds in food processor until crumbly and a little sticky
  • Add in almond butter and pulse again until mixed throughout
  • Scoop into tablespoon sized bites (makes 16) or press into bars
  • Let sit in fridge for a few minutes if you’d like them to firm a little

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Peanut Butter Energy Bar Bites

Gluten Free, Dairy Free, Vegan

Ingredients:

  • 3/4 cup of pitted dates – loosely packed
  • 1/4 cup raw almonds
  • 1/4 cup peanuts
  • 2-3 heaping tablespoons peanut butter (i used chunky pb)
  • salt to taste

Directions:

  • Pulse dates, almonds, and peanuts in food processor until crumbly and a little sticky
  • Add in peanut butter and pulse again until well mixed
  • Add in salt, to taste if you so desire
  • Scoop into tablespoon sized bites (makes 16) or press into bars
  • Let sit in fridge for a few minutes if you’d like them to firm a little

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Salted Chocolate Coconut Energy Bar Bites

Gluten Free, Dairy Free, Paleo, Vegan

Ingredients:

  • 3/4 cup of pitted dates – loosely packed
  • 1/2 cup raw almonds
  • 1/4 cup unsweetened shredded coconut
  • 2 1/2 tbsp natural cocoa powder (basically unsweetened Hershey’s cocoa powder in the can)
  • 2-3 heaping tbsp almond butter
  • 1 tsp vanilla
  • salt to taste

Directions:

  • Pulse dates and almonds in food processor until crumbly and a little sticky
  • Add in coconut and cocoa and pulse until incorporated throughout
  • Add in almond butter and vanilla and pulse again
  • Add salt to tase
  • Scoop into tablespoon sized bites (makes 20ish) or press into bars
  • Let sit in fridge for a few minutes if you’d like them to firm a littleIMG_3442

Wash ’em down with a nice glass of almond milk and go seize the day.

Question of the day:

Are you good at kitchen experiments? 

I’m not!

P.S. I also have a salted caramel coconut flavor… but I’m gonna make you wait a little longer to have that one 🙂