Ravenous Turkey Burgers

Stumbled upon this in a runners world magazine.  The fish sauce smells gross when prepping the burger, but it goes away as soon as it's cooked.  Don't be scared of it - it makes the burger super moist and flavorful!

**Courtesy of Runner's World

Ingredients

• 1 pound ground turkey, the fattier, the better (we used 96/4)
• 3/4 tablespoon finely chopped fresh rosemary
•  1 tablespoon fish sauce
• 1 teaspoon sugar
• A couple cranks fresh ground black pepper
• Oil for brushing patties and buns (we used grapeseed)
• 1/2 avocado, sliced
• 4 hamburger buns
• Handful of fresh sprouts
• Mayonnaise (or spicy mayonnaise—equal parts mayo and Sriracha sauce)

Directions

1. Use your hands to just combine turkey, rosemary, fish sauce, sugar, and pepper in a mixing bowl. Form into four patties, 1/2 inch thick.
2. Brush the insides of the buns with oil, then both sides of the patties.
3. Heat a grill pan to medium to medium-high heat. Cook each patty for about four minutes on each side. (You'll know to flip when the bottom half of the patty has turned from pink to light brown.) You can test doneness using a food thermometer in the center of each patty. They should be cooked to 165°F. (DON'T cut in half to check doneness—you'll lose the juices.)
4. Place buns on the pan, insides facing down. Remove when browned (takes about 30 seconds).
5. Layer mayonnaise on the buns, then top with burger, avocado, and sprouts. Serves 4.

Sweet Potato Soup

Another filling and comforting soup perfect for an easy meal after a long fall/winter training session.

**Courtesy of Lunch Box Bunch

Ingredients

1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) -- add more to thin out to desired consistency
1/2 cup almond milk (unsweetened)
Salt to taste Add to taste (whatever amount you want):
* orange or satsuma zest (a pinch)
* chipotle powder (1/2 tsp) Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed dash of seasoned chili salt Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), greek yogurt, parsley or chopped spinach served over top.

Directions:
1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
4. Serve with garnish or avocado and crushed chips over top. Nutrition (per recipe):
Calories: 259kcal, Fat: 3g, Carbs: 47g, Protein: 12g
Fiber: 7g, Vita A: 776%, Vita C: 65%, Iron: 13%, Calcium:23% also rich in potassium, manganese and B vitamins.

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Wow - It's been ages since I've posted on here and it is high time I dusted it off and added some fresh recipes.  Most of my cooking lately has been geared towards fueling a healthy and hungry triathlete.  Pintrest has been by go-to source of recipes.  I'm only going to add the stand outs and recipes worthy of repeating!

** Courtesy of: ambitiouskitchen.com

Salad Ingredients

• 2 cups cooked quinoa, cooled (cook according to package directions)
• 1 1/2 cup edamame beans, cooked and cooled
• 3 cups finely chopped Tuscan kale, ribs removed
• 1 cup sliced grape tomatoes
• 1/2 red onion, diced
• 1 mango, pitted and diced
• 1 avocado, pitted and either sliced or diced
• 2 tablespoon toasted almonds, pumpkin seeds, or cranberries, if desired

For lemon vinaigrette:

• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 large basil leaf, chopped
• 1/8 teaspoon salt
• fresh ground pepper, to taste

Instructions

1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in.
3. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

This is one of my favorite lunches.  I'll use one bag of kale for the week, bring enough extras to keep in the fridge, and whip up a salad a few times a week.  Definitely filling, with lots of healthy goodness sprinkled in!

Enjoy!