Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

Happy Tuesday!

 

Sort of. Yeaterday was my first day back at work after having been off for the last 10 days. A much needed break, I spent time at the beach with good friends, did LOTS of cooking, lots of drinking beer, lots of suntanning. I’m currently doing a “dry” week…. No alcohol, LOTS of veggies, lean meats only. I already limit my dairy and gluten, but I think I may cut that out altogether. I feel as though I came back a dry, crispy potato. I need a detox.

 

There’s a lot of conflicting information about detoxing. Though juice cleanses and teas sound really effective, the best way to detox your body after a period of greasy eating or heavy drinking is simply to get back to your routine (assuming you eat somewhat healthy). A few things I’m doing to get back on track:

  • No Alcohol: this one STINKS, but I’ve decided to lay off the libations for a week or two. I love beer, love wine. It’s a nice treat to have on weekends, or occasionally with dinner. However, after this past week…. I need to take a breather. Increased alcohol intake can lead to inflammation of your digestive tract, dehydration and can alter your blood sugar levels. To feel your best, ditch the alcohol for a week, then another, a few months if you’re strong. The decreased carbohydrate intake can also lead to a few less calories, meaning you may even shed excess weight.
  • No Dairy: Depending on what sources you ask, humans should not have dairy. I could live without milk, but I adore cheese. I don’t have it often, but I’ll be darned if I’m passing up a charcuterie board with some good mustard, good goat cheese/manchego and some delicious salami. So…. When we had a ton of cheese down at the beach, I ate it. We ate all the cheese.
  • More dark, leafy greens: I love my kale salads! When done right (with a nice acidic dressing), kale can be filling and tasty. I love a good ginger/lime based dressing, or even my Garlic Tahini Kale Salad.  That and more spinach, arugula, and spring mix in general.  With some berries, a good dressing and some sliced almonds, pecans or walnuts, it’s a filling salad. You can even throw some chicken on there, too
  • Lots of WATER: I ended up getting a gallon YETI container. Is it practical? Yes and no. It’s heavy, people roll their eyes when I use two hands to drink my water, but I have 64 oz here at my desk without needing to get up to refill. It certainly helps. Side note – I had a very nice aesthetician tell me I’ll keep my tan longer if I drink more water. I believe that, and that’s all the motivation I need to drink water! (PSA – if you’re reading this, wear sunscreen)
  • Re-up my probiotics: A healthy, balanced diet should contain enough nutrients to keep your microbiome regular, but finding the right probiotic is good support if you need it, especially with bloating from vacation. I  like Ora Organic probiotics. They’re freeze-dried so you don’t need to refrigerate, and they’re vegan and gluten-free. It comes in a powder and a capsule form.

 

All the serious stuff aside, I must share with you the most amazing turkey burger recipe I created. I think the best things I make are from happy accidents or random experimenting, and this was no exception. My friend is on a AIP diet intended to lower her histamines, so a few substitutions were made. These burgers are egg free and the whole thing comes together and is SO delicious. I added some chimichurri sauce (recipe coming soon!!) and a slice of grilled red onion, with lettuce as a wrap. Feel free to add your own burger twist, the more the better! This recipe makes a lot of burgers, but you can freeze them and save for later.

Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

 

Prep time: 20 min

Cook time: 12-15 min

Makes 12 burgers

Ingredients

  • 2 lb ground turkey
  • 1 heaping tbsp Cajun seasoning (link)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 heaping tbsp flax seed
  • 1 tbsp avocado oil
  • 1 ½ tsp ground sea salt, plus more if preferred (be generous with your salt!)
  • Optional toppings: slices of grilled red onion, spicy mayo, lettuce, tomato, bacon, or gluten free/sprouted grain buns

Directions

  1. Preheat your grill or griddle pan to medium high heat, ~375 degrees F.
  1. In a large bowl, mix all of your ingredients and let stand for 5-10 minutes to allow flax to absorb.
  1. Taking about 6-8 oz of burger mixture, shape into patties and pat thin, making a divet in the center (as burgers tend to “puff” up when cooking). Your mix should make about 12 medium sized burgers.
  1. Grill for 4-5 minutes on each side, until browned. Flip, and continue cooking for another 4-5 minutes. Once at temperature, turkey tends to cook fairly quickly, so keep an eye on them so they don’t overcook.
  1. Remove from heat and cover, letting rest for approximately 5 minutes. Serve immediately, and top with your preferred toppings.

Enjoy!

Orange Ginger Kale salad (Paleo, Vegan!)

Hello, my food-loving friends! This week is especially exciting for me for a few reasons. Let’s break this down:

 

It’s a new moon on July 31st, which is quite fitting for me at the moment. New starts, new opportunities (and a pair of new shoes that should be coming in the mail that day….). So this particular one aligns conjunct with Venus and square with Uranus, so… to all my hetero friends, be kind to your significant others. You’re likely going to want to roundhouse kick someone, and the battling masculine and feminine energy of this alignment is all it’s going to take for someone to get sassy. Also – with this confusion and battling balance between yin and yang energy, try not to impulse-buy or make major decisions without really thinking things through.

 

Let’s start with my upcoming vacay. I’ll be off this Friday for a week, spending some time down at the beach with friends. SOOOO excited. Against my better judgment, I’ll be laying around like a baked potato by the pool, cooking, enjoying some fun time with friends. I have a ton of new recipes and several willing taste-testers, so be on the lookout on my Instagram (@thedivinekitchen) to see what I’ll be cooking and doing.

 

Side note, as I’ve typed this, I need to share those shoes I bought. I’m a huge fan of Athleta, and I love those funky-looking Sorel Kinetic sneakers they use a lot in their ads. They’re edgy, different and apparently super comfortable. I’ve had my eye on them for about 2 years, but as a shoe-holic and sneaker junkie as it is, I figured I didn’t need a pair of play sneakers. Then, I saw Zappos was having a sale, and then a sale on top of a sale… so you bet your buns I caved and bought them. Go check them out and grab a pair while they’re still marked down! Link here.

 

Now, onto the real excitement. I found out on Friday that I’ve qualified as a finalist in the Mushroom Festival’s Amateur Cook Off! The mushroom festival is a town festival in my hometown of Kennett Square, PA,  hosted to  celebrate our town’s claim to fame as the mushroom capital of the world. The winner wins some cash, bragging rights, and a ticket to the World Food Championships to compete again. Wow, talk about nerves! I never signed up for the show “Chopped” because it seems terrifying, and here I am trying to win and go to the World Food Championships. Ayeyeye. Maybe one step closer to being on the Food Network, my Guy-Fieri inspired outdoor kitchen, and having the horse farm of my dreams.

 

My recipe is required to have mushrooms and this year’s sponsor item, Scaramuzza pasta. I will be making Ricotta Gnocchi with Sage, Pancetta and Mushroom in a garlic cream sauce. not paleo, but definitely tasty. I think I’ll be doing a lot of mushroom recipes as it gets closer to the festival so you guys can really appreciate mushroom recipes that aren’t weird. After all, it’s a fungi…. Eating fungus sounds gross in theory but mushroom recipes are delicious.

 

All of that being said (and switching gears to something a lollbit healthier), try this delicious salad that’ll serve a crowd with some in-season summer goodies. Yum!

 

 

Orange Ginger Kale salad (Paleo, Vegan!)

Prep time: 15 min

Cook time: 15-20 min for kale to absorb dressing

 

Ingredients

  • 1 head of kale, ribs/stems removed, loosely chopped
  • 1/2 cup toasted pecans
  • 1 small shallot, finely chopped
  • dried white craisins
  • optional for non-paleo or non-vegans – 1/3 cup crumbled goat cheese
  • For the dressing

    • juice of one orange, plus zest
    • 1 small clove of garlic, minced or pressed
    • 1/2 tbsp fresh ginger, grated
    • 1/4 cup olive oil
    • 2 tbsp champagne vinegar

     

     

    Directions

    1. In a medium-sized bowl, add your dressing ingredients and allow to flavors to infuse. Set aside.
    1. Add your kale to a large bowl.
    1. Stir your dressing once more, and pour through a fine strainer to catch the garlic and ginger chunks (no one wants an entire mouthful of garlic in a refreshing salad!)
    1. Stir to combine and allow to sit for 10-15 minutes, mixing gently every few minutes to let the dressing break the kale down a bit.
    1. Once ready to serve, add your pecans, shallot and goat cheese, if using.

    Enjoy!

    -S

    Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

    Hey y’all!

    It’s definitely been a while, I know I need to make an effort to post more. I’ve been cooking, I’ve just been terrible about documenting everything. Some fun stuff, some un-fun stuff, busy with work, the whole nine. I’m headed to the beach late next week, followed by a trip to Philly to see KHALID! (thanks work!), and I plan to just eat… NON STOP. I’ll have to fit some running in there, I think.

    Guess what today is! It’s the start of Leo.  Where are my LEO’s at?! A lot of people near and dear to my heart are born under this sign, and I definitely feel a complete shift in energy, for the better. Interesting about this particular time is that when we are dead in the middle of this fixed Fire sign, there’s a lot more intensity, energy, creativity and overall happiness. People are back in their element. I like that, because all of those warm-weather summer projects are calling. Oh, and that intense heatwave is done, so I no longer have to carry my giant dog across the pavement to the grass for her to go to the bathroom.  It’ll only get better when mercury retrograde is done on July 31, when all the confusion and A.D.D.  slows down.

    Let’s get to it! Who loves to dip stuff into..stuff? I do. My latest obsession is plantains. They’re the older brother of the banana… less sweet, starchier, can go sweet or savory. Though I feel like I’ll never live down the nasty, bouncy-ball, chewy charcoal briquette plantain slices I made a few months ago, my tribe… they’re good sports. They’ll try these again.

    The key to making this dish is RIPE plantains. Borderline brown. Slice them down the middle, gently, and carefully peel them. They’re just so wonderful.

     

    Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

    Prep time: 20 min

    Cook time: 40 min

     

    Ingredients

    • 3 large plantains, peeled, sliced into ½ inch pieces on a diagonal
    • 2 tbsp ghee
    • sprinkle of garlic powder
    • sprinkle of onion powder
    • salt and pepper, to taste

    For the aioli

    • 2/3 cup paleo or vegan friendly mayo – i like soy-free Vegenaise
    • juice of 1/2 of a lime
    • 1 small garlic glove, pressed or finely minced
    • 1 heaping tbsp of fresh cilantro, finely chopped
    • pinch of Himalayan salt
    • 1 tbsp olive oil

     

    Directions

    1. In a large heavy-bottomed skillet over medium heat, add 1 tbsp of ghee. Once up to temperature, add plantains, spacing evenly. Sauté until golden brown on each side, about 3-4 minutes per side. Use your remaining tbsp of ghee once you flip the plantains to the 2nd side, to ensure a consistent golden brown crust.
    2. As plantains are cooking, mix together your aioli ingredients and add to a small serving bowl.
    3. Once plantains are thoroughly cooked, tender and brown on both sides, transfer to a paper-towel covered plate to drain excess oil. Serve immediately while still hot.
    4. Garnish with cilantro, lime and one last dusting of salt.

     

    Enjoy!

    -S

    Gorgonzola Chive Hummus (Gluten-Free!)

    Hello friends!

    To say it’s been a while would be an UNDERSTATEMENT.

    So much so, I don’t even know what I last shared with you. Unfortunately, I can’t say I’ve done a ton of cooking. I moved in June, have been absolutely slammed with work (#RemediationQueen, I’ll fix your problems, get at me), slammed with errands…. Who would have thought finding furnishings for a new humble abode was so time consuming? And expensive? Wtf. Figure out what new TV you want, check. Tell the guy at Costco the only reason you’re buying a TV is so your dog can watch it while you’re at work, check. Try to find a nice TV console/stand that’s not as expensive as the TV itself? WHERE? Ugh.

     

    In all of this, though, I’ve tried to set aside some time to make some food that was worth sharing. As busy as I’ve been, I turned to all my old-faithful recipes that are quick, tasty and I can make on autopilot. Though they’ve been mostly paleo and vegetarian, I was at a local restaurant last week and had something I really liked and wanted to create. I’ll share that later, obvi. For now, let’s talk about some moon stuff.

     

    Tomorrow is the New Moon for July – its in Cancer. Shout out to all my Cancer friends – and boy, y’all decided to be born at the same time. I have like 8 friends, and 7 of you have birthdays coming up. Just kidding.. but no really. The interesting thing about this moon is that it coincides with a total solar eclipse. The last total solar eclipse was two years ago, in August 2017 – do you all remember burning your retinas and worrying you’d be permanently blind like I did? Well, our friends in the southern hemisphere will get that fun tomorrow. This New Moon will mean a lot for people’s emotions and frustration. Falling within Cancer, which is one of the four cardinal zodiac signs, means a lot of buried emotions can’t hide any longer and will dig themselves out of the sand – like a crab on the beach would. This action will set off many reactions, and those afflicted will be acting with emotions first, logic second. Like the beach, it’s good to remember that even in a matter of hours – the tide rises and falls. So will our concerns. If your emotions last more than just a few days, perhaps it’s something to wait and think about with your non-emotional, logical side. As with any New Moon, use tomorrow as a “reset” button if you need it – you can shed the past, and start fresh – one step, one day at a time.

     

    Back to food! I went to a local restaurant recently, and their hummus and bread was just… delicious. I loved it. While I’m pretty lax right now and paired it with some naan bread, it would be so good with some gluten free goodies such as cut veggies, cauliflower bread, you name it. I definitely altered this quite a bit (theirs was a dark, almost purple color… I have no idea how they did it). Without further delay, here’s my rendition of the most delicious hummus I’ve had in a long time.

     

    Gorgonzola Chive Hummus (Gluten-Free!)

     

    Prep time: 15 min

    Cook time: n/a

    Makes about 2 cups (good appetizer for 6-8 people)

     

    Ingredients

    • 1 13oz can of organic garbanzo beans, drained and rinsed
    • juice from half of a lemon
    • ½ of a yellow onion, loosely quartered (to easily break up in the good processor)
    • 2 tbsp organic olive oil
    • 1 tbsp organic tahini
    • 1 large clove of garlic
    • 1/3 cup fresh parsley, rinsed
    • 1/2 cup fresh chives (no need to chop… just shove em in there)
    • 2/3 cup high quality crumbled gorgonzola (I love Rogue Creamery brand from Wegmans)
    • ~1 tsp ground Himalayan sea salt, or more to taste
    • water, as needed (to thin the hummus)

     

    Directions

    1. In a food processor, first add your garbanzo beans, onion, tahini, lemon and garlic. Puree for 15-20 seconds, slowly pouring in your olive oil as it mixes (if your food processor doesn’t have a lid, add one tbsp at a time).
    2. Once somewhat smooth, add your parsley, chives, gorgonzola and sea salt. Continue to puree – mixture should be smooth. If the mixture needs thinning, add your water, 1 tsp at a time. Taste test, add more salt or lemon if needed.
    3. Once finished, serve in a small bowl. Garnish with additional chives.

     

    Enjoy!

    -S

    Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

    Mondays. It’s sort of warm out, but it’s also sort of cloudy and a little sad. I’ve been perpetually hungry, too, so I’ve been trying to eat a lot more protein as I try to run more. Finding alternatives to animal sources of protein has been kinda hard since my go-to is usually chicken, but I’ve been wanting to incorporate a more plant-based approach to my diet.

     

    A few weeks ago, I had seen this recipe on one of those facebook videos. I usually scroll past them as they are typically fried, filled with cheese, beef, or weird combinations of meat. Don’t get me wrong, I love bacon…. But I don’t want to wrap a chicken breast loaf stuffed with Babybel cheeses wrapped in ham and ketchup. Exaggeration? Yes. But only a little, which is kind of gross.

     

    When I planned to make the salad, I was making my weekly Sunday Dinner. Since we already had a meat, I didn’t want meat in my salad, too. I actually swapped out the meat (which I think was seafood) for quinoa, and it was a welcome substitute. I don’t go out of my way to make quinoa because unless it’s really dressed up, it sort of tastes like shit. This has a lot of really great flavors, fun textures, and it keeps in the fridge really nicely when you have leftovers. Let’s just jump right into it. This salad isn’t the most beautiful dish on the table, but it sure does taste good!

     

    Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

    Prep time: 20 min

    Cook time: 15 min (plus cooling time)

     

    Ingredients 

    • 1 cup dry quinoa (yields about 2.5-3 cups cooked)
    • 1 pkg (~10oz) of cherry tomatoes, halved or quartered
    • 1/2 of a small red onion, finely chopped
    • 2 avocados, cut into 1/2 in cubes
    • 1 mango, diced into 1/2 in cubes
    • 1 cucumber, seeds and skin removed, diced into 1/2 in cubes
    • 2 heaping cups of arugula, roughly chopped
    • 1 big handful of cilantro, chopped

     

    For the dressing

    • 1/4 cup olive oil
    • 1 large garlic clove, pressed or very finely chopped
    • Zest of 1 lime
    • Juice of two limes
    • 1 tbsp of Apple Cider Vinegar
    • 1 tsp maple syrup

    Optional (not vegan!) – Feta, to taste

     

    Directions

    1. In a saucepan, heat 2 cups of water and 1 tsp sea salt  until boiling – add your quinoa and turn heat down to low. Simmer until quinoa is softened and water is absorbed, about 15-20 minutes. Remove from heat, add to a bowl to cool, and fluff with a fork occasionally to let the heat out. You can also do this step ahead and refrigerate your quinoa.
    1. While your quinoa is cooking, combine your halved tomatoes, chopped onion, diced avocadoes, diced mango, diced cucumber, cilantro and arugula in a bowl. Gently mix to combine, careful not to mash the avocado.
    1. Next, mix your dressing ingredients together in a large bowl, whisking until emulsified. If it separates while you’re preparing your dish, whisk to combine just before using.
    1. Once your quinoa is cooled, fluff with a fork once more and add to your mixing bowl, along with your dressing. Gently stir again to combine, careful so as to not crush the avocado.

    Serve, and enjoy!

    -S

    French Onion Gnocchi Casserole (Paleo, with Vegan option!)

    Happy Thursday!

     

    These weeks go flying by sometimes. I swore it was just Sunday, then it was Tuesday, and now the week is pretty much over. I like when the weekend comes quickly, but sometimes I wish it would just slow down.

     

    I also can’t wait for warmer weather. Being able to comfortably run outside and walk my dog in a t shirt will be so nice — I also can’t wait to cook outside. All these spring recipe ideas are coming to me, including spicy seafood… AH I’m so excited.

     

    Making posts short these days, I want to make sure you guys have allllll that you need to make delicious food as the days countdown to summer. HOWEVER, there are still a few days in the forecast here in the Northeast that are a bit chilly and rainy. This recipe is perfect for that, making a variation of one of my favorites – French Onion Soup.  Best of all? While it’s made with beef broth, you could definitely sub vegetable broth  to make it vegan. AND, this is a quicker option than most recipes, since you can use something that’s already pre-made. Casserole for everyone!

     

     

    French Onion Gnocchi Casserole (Paleo, with Vegan option!)

     

    prep time: 10 min

    Cook time: 90 min (total)

     

    Ingredients

    • 2 bags of Trader Joes cauliflower gnocchi (or your own paleo-friendly homemade recipe)
    • 2 yellow onions, sliced
    • 2 cloves of fresh garlic, finely chopped or minced
    • 2 cups organic beef broth (sub equal amount of vegetable broth, plus a tsp of tamari sauce if making vegan alternative!)
    • 1 tsp chopped fresh thyme
    • 1 tbsp chopped fresh parsley
    • salt and pepper, to taste
    • your preferred cooking fat (I used avocado oil)
    • optional (NOT paleo or vegan): 1 cup shredded provolone cheese

     

    Directions

    1. In a large frying pan, add a tbsp of your preferred cooking oil over medium heat. Add your gnocchi, spreading in a single layer so they cook evenly. Stir frequently to prevent them from burning, until browned – about 8-10 minutes. Remove from heat and set aside. 
    1. In the same frying pan, add the remaining tbsp of oil over medium low heat. Add your sliced onions and stir occasionally, adding a pinch of salt and pepper. The key here is to let these go slooooow over looooow heat, for about an hour — this will let them caramelize properly (I can hear my sister Lauren reading this, nodding in agreement). Add more oil if needed, you definitely don’t want them to dry out.
    1. After your onions reach a deep dark brown color, Add your gnocchi back to your pan, along with your garlic, thyme and parsley, turning up to medium heat. Continue to sauté for another 4-5 minutes to allow the flavors to meld. Add your beef broth, continuing to simmer as the beef broth reduces.
    1. As your gnocchi and onion simmer, preheat your oven to 350 degrees F. Grease a 2 quart (11x7in or similar) dish.
    1. Once your gnocchi and onion mixture has thickened, add to your Pyrex dish. If using, sprinkle your cheese across.
    1. Bake uncovered for 20-25 minutes. Once finished, remove from heat and allow to cool before serving.

     

    Enjoy!

    -S

    Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo with vegan option!)

    Quick recipe share with y’all! 

     

    Pretty much every time I go out with my friends, we are looking for Brussels Sprouts on the menu (note to any restaurant owners/staff reading this… the people have spoken, and we want NEED Brussels Sprouts…). I decided I wanted to try and make my own copycat rendition of a personal favorite menu item on a local restaurant menu, Two Stones Pub.

     

    Let me prepare you for what this is like. The brussies come out crispaaay, the sauce is saaawsie, and to negate all healthy aspects of this, I like to stay hydrated with a nice Lot #3 by Evolution Brewing, or perhaps a 2SP Bellcracker DIPA. It’s a delightful time, really. It’s how I keep balance when I’m running, working, doing yoga, wrangling dogs, horses, credit card portfolios, food blogging, meal prepping, etc. The thing I like most about this, is that yes, it is actually paleo if you source your ingredients right.

     

    Enjoy! If you make this, let me know how you like it.

     

    Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo with vegan option!)

     

    Prep time: 10 min

    Cook time: 30 min

    Ingredients

    For the Brussels:

    • 1 bag of fresh brussels sprouts (I like the 10oz bag of organic brussels from Wegmans)
    • 1 1/2 tbsp of your preferred cooking oil – I like avocado oil
    • 1 tsp sesame oil
    • 1-2 cloves of fresh garlic, finely minced or pressed
    • 1 tsp ground sea salt
    • ½ tsp black pepper
    • 1 tsp Japanese 7 Spice seasoning (if not available, sub crushed red pepper, a dash of sesame seeds and a pinch of ground ginger. Make some extra to save it!)
    • 1 tsp coconut aminos
  • For the sauce:
    • ½ cup paleo-friendly (or vegan-friendly!) mayo
    • Sea salt, to taste (I used literally a pinch)
    • ½ tsp paprika
    • ½ tsp garlic powder
    • 1 tsp apple cider vinegar
    • 1 squirt (lol) of sriracha around a tsp, plus more if desired

     

    Directions

    1. Preheat your oven to 350 degrees F. 
    1. First, wash and trim the stems off of your brussels sprouts. Cut some in half, some in quarters, saving any small leaves that fall off. I even break some up so they aren’t as chunky.
    1. Add your cut brussels sprouts to a large bowl. Toss with olive oil and all other brussels ingredients, ensuring they are coated generously. If needed, add more oil.
    1. On a parchment-lined baking sheet, spread your brussels evenly in a single layer. Bake for 25-30 min, until the larger pieces are cooked thoroughly. **Note – check the brussels frequently – if the thinner leaves start to burn, remove them from the heat  and set them side on a plate to prevent further cooking. Since they don’t retain really any heat anyway, I just throw these back onto the dish upon serving.
    1. While the larger brussels are still cooking, mix together your sauce ingredients in a small mixing bowl. Adjust flavors to preference.
    1. Once all the brussels are tender and crisp on the edges, remove from oven. Add a layer of mayo and spread on your serving plate. Arrange your brussels across your sriracha mayo and if desired, drizzle with any remaining sauce. Serve immediately.

     

    ENJOY!

    -S