Paleo Approved Creamy Pumpkin Soup with Pancetta


It’s officially October!! You know what that means, the leaves start falling, weather gets cooler, and every girl you know will be talking about and indulging in PUMPKIN! I can’t tell you why us ladies are obsessed with fall and anything and everything pumpkin, but we are… so get used it. I am a girl, so naturally I am excited about making this creamy and amazing soup!

Did I mention there’s pumpkin in it??

Anyways, if you’re a Paleo eater like me, this recipe is paleo approved and very good! Even if you aren’t on Paleo, this soup is still very tasty and a perfect way to start off the Fall season right! This soup is rich and creamy, adding the crispy pancetta is the perfect addition! You get a little salty crunchy bite in your soup which I always love!

I will recommend you trying a tiny piece of sage before you throw it in there like I did. I actually did not like the sage, I’ve only had it in stuffing and with turkey minced up with other herbs. I now know that sage isn’t for me unless in small quantities and accompanied with other herbs and spices.

I recommend saving a little coconut milk for the end to swirl in your soup and make it look all fancy!

To start, take a large cooking pot and place on medium high heat. Dice up your pancetta into small square pieces (or place in pot if bought pre diced) and once the pot is hot cook until crispy, about 5 minutes. Once cooked, place on a plate lined with paper towels  to soak up excess grease. Drain your pot of the grease.


Turn your heat down to medium and place your broth, pumpkin, coconut milk, shake well before opening! (don’t forget to save some for your grand finale look!), and spices and stir well, the pumpkin will start to cook and lumps will turn into creamy goodness!

Wait until it boils slightly, then turn to a simmer. Place lid on and simmer for about 15-20 minutes.


Meanwhile, if you like the whole sage idea, chop some up and set aside.

Once the soup is finished simmering, pour that amazing creamy pumpkin goodness in a bowl, pour the leftover coconut milk and make it look all fancy, and crumble the pancetta on top. Serve! DSC_0059-1

The Fixin’s:
8 oz pancetta or bacon
2 cups chicken broth
29 oz canned pumpkin
2 14 oz cans of full-fat coconut milk
½ tsp ground ginger
½ tsp kosher salt
½ tsp ground cloves
½ tsp ground nutmeg
fresh sage, chopped, optional and not for me!

Serves 6-8

Adapted from, an inspiration of a blogger!


Bacon & Blue Burger with Sweet Potato Buns



You may need to wipe up that drool on your face…

Ok, now you can finish reading about how to make this AMAZING burger! Not to toot my own horn, but one of the best burgers I’ve ever made! This would even be good without the blue cheese, if you’re not into stinky cheese.

You may be asking yourself, why does she keep posting food with bacon and blue cheese? Let’s just say I got a generous amount of Iowa bacon (the best) and Maytag blue cheese from my mother in law and went all out! It’s not every day when you can have these brands at your disposal, unless you live near Grinnell, Iowa. So I may have gained a few lbs this week, but it’s been worth it!!

I wanted to stick to my Paleo diet as much as I could (hence the cheese part) and I saw on Pinterest some people making their buns out of sweet potatoes. Genius! Like I said in my previous post, I love anything sweet and savory, and this is it to a T! I actually thought it tasted better than a regular bun, but I could eat sweet potatoes everyday so I am slightly biased. I will say it’s even messier with the sweet potato buns, but every good burger needs about 20 napkins along side it!

A couple of facts to make this burger taste the best:
1.When picking out your sweet potatoes, make sure they are thick and round enough for a nicely sized “bun”.
2. When buying your meat, get 80/20 ground beef. I prefer organic and grass fed, so the only option I had was 85/15, which was still good. For meals like tacos or casseroles you should buy lean ground beef, but for burgers, 80/20 is best. You need that fat to give it the good juicy flavor you want… trust me!


To start, preheat your oven to 425°. Take your sweet potato and peel it, then slice to the thickest, most round part of the potato. Take a small plate and pour in some olive oil and salt and pepper. Rub both sides of the potato with the olive oil until evenly coated, then place on a baking sheet. Bake for 20-30 minutes depending on your oven, turning once halfway through.


You want to make sure they’re cooked in the middle and crispy brown on the outsides. Mine look a little burnt in the pictures, but they’re not, they are perfectly roasted!


Take a large bowl and add your meat, seasonings, Worcestershire, Sriracha (trust me), and blue cheese. The best way to mix burgers and meatballs is with your hands, don’t be afraid to get in there! Once everything is mixed evenly, form into patties. When I make burgers, I don’t skimp on size, so mine were about a ½lb. each.

Since I am home while my husband is deployed, I don’t have all of my awesome kitchenware so I had to settle for a cast iron skillet. If you have a grill or grill pan, I would recommend that. If you have a skillet like me, spray with some olive oil PAM and turn on medium high heat. Wait a few minutes and make sure the pan is nice and hot before placing your meat down. For medium burgers cook on each side for 5 minutes flipping only once (this keeps all of the juices in). Depending on your stove and kitchen appliances, cooking times can vary.

If you have bacon already made from a few days before (#fatgirlproblems) take that out and throw it in the pan for a few minutes to get it crispy and hot again. If not, you better make yourself some bacon! Place on a paper towel to soak up excess grease, I also did this with my burgers (this helps the sweet potato buns stay solid, the grease can make them mushy and fall apart).


Before assembling, take a small bowl and mix together your blue cheese sauce. I didn’t really measure anything, but I can use my own terms. I mixed two spoonfuls of sour cream, two of mayo, about a tbsp worth of crumbled blue cheese and about three long squeezes of sriracha. Just taste it and see how you like it, add more of whatever you think until it tastes just the way you like it!

Warning: You may acquire a major food coma after consuming this burger, but your going to have a very happy belly!


What you’ll need:
For the buns:

1-2 very round sweet potatoes (I only made 1 burger, so I only needed 1 potato)
olive oil
salt and pepper
For the burgers:
80/20 ground beef ( I prefer organic grass fed) ½lb. per burger
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp seasoned salt
1 tsp paprika
1 tsp cajun
4 dashes of Worcestershire
a few squeezes of Sriracha (sorry I didn’t really measure!)
a handful of crumbled blue cheese (just judge the ratio of meat to cheese and add more or less based upon that)
For the mayo:
2 spoons of light sour cream
2 spoons of olive oil mayo (Hellmen’s of course, Miracle Whip is just plain sacrilege !! )
1 tbsp or so of blue cheese crumbles
a few squirts of Sriracha, the spicier the better in my opinion, but taste as you go.

Sweet Potato Crusted Quiche


Paleo approved breakfast quiche?? Yes please!

Ok, so I lied.

It isn’t technically Paleo because it has blue cheese in it. This girl got herself some Maytag Blue Cheese from her mother in-law and there’s no way she can turn that down!

So, if you want to be all hardcore Paleo about it, you can omit the cheese part, but let’s be honest, what’s a good quiche without cheese?!

To tell you the truth, if you’re looking for a nice crispy bread-like crust, you won’t find it here, but that doesn’t mean this version isn’t good! In fact, I prefer this crust instead of the normal flour filled crusts. I’m a huge sweet potato fan, and to seal the deal with why I liked this quiche so much, I love anything sweet and savory.

Sweet potato + bacon + kale + blue cheese = sweet & savory!

If you like chicken and waffles, or you tend to dip your bacon and sausage in your maple syrup, (seriously, who doesn’t?!) then you will love this dish!

 Preheat your oven to 400°. Let’s start by peeling then slicing your sweet potatoes as evenly as possible, or use a mandolin if you have it. Make sure they are thick enough to make a nice crust. Once sliced, arrange your sweet potatoes in a greased casserole dish as evenly as possible and covering the bottom and sides of the dish. As pictured below.


Bake for 25-30 minutes or until they are nice and golden brown.


While the potato is baking, start on your bacon and filling.

I really shouldn’t have to tell you how to cook bacon! Get it nice and crispy.

Sauté your onion and garlic for 5 minutes on medium heat, then add your kale and sauté a few more minutes until it’s soft and wilted.

In a medium sized bowl, whisk your eggs, blue cheese, spices, and water. Add your veggies and crumbled bacon until mixed evenly (careful not to over mix the eggs). Pour the mixture into your dish and gently shake it to evenly distribute the mixture.


If you love cheese, like me, add a little shredded cheddar on top. (C’mon you know you want to!)


Turn your oven down to 350°. Bake for 30-40 minutes (depending on your oven) or until the cheese is slightly browned and bubbling.


Let sit for 5-10 minutes (if your taste buds will let you) and serve!



What you’ll need:
2-3 sweet potatoes (I only used 2 but my dish was rather small)
butter to grease the pan, or PAM

½ lb of bacon, center cut 
½ diced sweet onion
2 cloves of garlic, minced
½ bunch of kale, omit the stems and tear the leaves off into smaller pieces 
¼ wedge of blue cheese, crumbled (Maytag brand if you want to go all out!)
4 eggs
(this is my go to mixture for any scrambled egg type of recipe, it’s the best!)
1 tsp pepper 
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cajun
2 tsp parsley
1 tbsp water (this helps the eggs get fluffy)
I omitted salt since blue cheese and bacon are already very salty on their own!
Shredded cheddar cheese, just enough to cover the top




Broccoli & Snap Pea Salad


Looking for a perfect side dish to bring to your family cook out? Having some friends over for some football and BBQ? Whatever the occasion, this side dish pairs perfectly with everything on a hot summer night! I had brought this to my in laws birthday dinner, they grilled some brats, steaks, and salmon and had some corn on the cob and amazing hash brown casserole (I am getting that recipe!). This cool and crisp salad was the perfect accompaniment with the hot off the grill meats and casserole. The dressing is light and doesn’t give you that “I just ate a bowl of fat” feeling most summer salad dishes tend to give you. The best thing about this dish is it takes no time at all to make! The longest time spent making this was cooking the bacon!

I derived this recipe from multiple google search results and combined a few of my favorite ones and added my own touches and substitutions. Feel free to add or remove anything, it’s fun to be creative!


Let’s get started! Take your favorite pan for cooking bacon (you know you have one) and fry up your bacon. I cooked mine well done, the crispier the better! While your bacon is frying, go ahead and cut up your broccoli. I call the tops “trees”. You want to cut all of the way up the stem to the trees and even cut some of those to make small bite size trees. Place in a large bowl. Cut up your onion into bite size pieces and place in the bowl. Add your craisins, cashews, and snap peas. I broke my snap peas into smaller pieces, most were torn into two to three pieces per pod. Once your bacon is done, place on a plate lined in paper towels to soak up excess grease. Once cooled, crumble that crispy bacon into bacon bits and add to your bowl, you can try to resist eating some, but it won’t work. Mix well, add more cashews or craisins if needed. I am big on ratio’s and I like everything to be evenly placed in the salad, so I ended up adding a little more of each.


I used a special vinegar that I purchased at a small shop in Sanibel Island, FL. White Jalapeño Lime Balsamic Vinegar… fancy I know. It gave the dressing a little more flavor and turned out really good! You can buy these online and they come in all different flavors and sizes. If you don’t have any special vinegar, just use all white wine vinegar. Take a bowl and mix up your mayo, vinegar and spices. Taste before mixing with your dry ingredients to make sure it’s to your liking. I ended up adding a little more vinegar and salt to my dressing. Once your dressing is acceptable pour in a little at a time and mix evenly. If you want a lighter dressed salad you don’t need to use all of the dressing. I ended up leaving a little bit out.


Cool in the fridge for a few hours to get a little more flavor! Serve cold and enjoy!

What you’ll need:
For the salad:
1lb bacon, fried extra crispy and crumbled (center cut is good)
4 heads of broccoli, cut into small bite sized trees
2 cups of sugar snap peas, broken into 2-3 pieces per pod
1/2 red onion, diced
1-1½ cups cashews ( I used salted and halved)
1 cup dried cranberries (I added a little more for ratio purposes)
For the dressing:
1 cup olive oil based mayo
3 tbsp white jalapeño lime balsamic vinegar (if you don’t have anything similar, just use white wine vinegar)
1 tbsp white wine vinegar
salt and pepper to taste


Mahi Mahi Nuggets (Paleo Approved)


I love seafood and nothing beats some good ole southern style cookin’. Living in Florida and Texas the past 4 years there is a common trend on the menu… fried everything. At almost every seafood restaurant you will see an appetizer of some kind of fried fish or gator nugget and they are so good! Now that I’ve been home in Cinci for a while, I really miss fresh seafood and southern style food. So in lieu of my local restaurant craving that’s not accessible, I wanted to make my own healthier version. These little fried wonders are coated in almond meal. This is Paleo approved as well if you are on a Paleo diet. Almond meal is basically almonds ground up so fine that it has a flour like consistency and can be used in place of flour for a healthier alternative. I mixed some spices such as cajun, paprika, lemon pepper, and salt to give it some flavor. I promise when you taste these you would never know you’re saving a lot of calories and eating healthier! I also used coconut oil but you can use olive oil as well. I had to use Frisch’s tarter sauce (not Paleo approved, but I am home and I only have so much time to enjoy Cincinnati/NKY favorites!)

To get started take your mahi mahi and cut into 1-2 inch pieces, pat dry with a paper towel. (this helps the egg and almond meal to stick to the fish better) Take a shallow bowl and whisk your eggs. In a tupperware container, mix your almond meal, salt, lemon pepper, and seasonings. Place a skillet on medium heat and coat with coconut or olive oil. Let the skillet get hot before placing your mahi.

Take your mahi and coat in the egg shake off any excess egg, then transfer to the tupperware. Once there are enough pieces to fill the tupperware close the lid and shake the seasonings. When the mahi is coated evenly transfer to the skillet. Repeat if you have more fish pieces. Cook the mahi 3-4 minutes on each side (smaller pieces will cook faster) You want a golden brown color, it may look a little darker since you added the cajun seasoning. Once cooked, place on paper towels to soak up excess grease.


Serve with your choice of dipping sauce and lemon or lime wedge!

What you’ll need:

1 lb Mahi Mahi

1 large egg

1 cup almond flour

1/4 tsp cajun seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

3/4 tsp salt

1/4 tsp lemon pepper

1/4 cup extra virgin coconut oil (or olive oil)

4 lemon and lime wedges

tarter sauce, or your favorite dipping sauce



Paleo Day 4: Turkey Larb Lettuce Wraps


I know you’re probably reading the word “larb” and thinking that it sounds an awful lot like the word “lard”. I know when I read the recipe titled “Chicken Larb” I was a bit put off by it simply because the word itself is just extremely unattractive. But I went down to the ingredients list and my mouth started watering and I knew I had to make this weird sounding dish! Call it Creepy Angela Food or call it weird Asian stuff, I am telling you now you will not be disappointed with the end result! If you were curious, like me, about what the word “larb” is, according to Wikipedia: Larb is a Lao minced meat salad, and is said to be the national dish of Laos. Often found in Thailand and parts of China.

As you know I am starting this lifestyle change and eating more like our ancestors did a long long time ago. If you are interested in the Paleo Diet, I suggest reading the book The Paleo Diet by Dr. Loren Cordain, Ph.D. It has some really good information and helps break down the diet and the reason it’s so good for you! I am not as strict as the author and some other Paleo eaters, I am just giving it a go for a month to see how I feel. So far it’s been a week and I have seen a big change in the way I feel. I find that I have more energy and less stomach issues. I also find myself not as hungry all of the time, which has always been unheard of for me! I actually am making myself eat snacks throughout the day even though I am not hungry because I know I need the right amount of nutrition and calories. If you’re interested in changing your life, being healthy and feeling great, I suggest you try this diet out! You can still eat the most delicious meals too!

I am doing something new today on the blog! Here is a little video of the making of this easy and delicious recipe! Get a little Jimi Hendrix in the background and you can’t go wrong!

Let’s get started on some grub.

The original recipe I derived this dish from called for chicken instead of turkey. At my local grocery store they didn’t have ground chicken available, and I love turkey meat anyway so I grabbed a pound of that. I say you can cook with either meat, whatever you prefer.


Whisk together your lime juice, fish sauce, honey, hot pepper paste, and sriracha sauce. If you can’t find the Gochujang or don’t want to go to an asian market you can sub with some chile paste. It’s always available in the asian aisle at local grocery stores. Taste and add more honey or sriracha to your liking. Set aside.

Place your chicken stock in a deep saucepan and place on medium heat until it starts to simmer. Add your ground meat and stir occasionally until it starts to break apart about 6 minutes. Add your shallots, green onion, carrots, lemongrass, cilantro, chilies, and pepper, stir to heat evenly. Take about 4 minutes for the onion to become translucent and the carrots to get soft. Once your meat is cooked through, take of the heat and strain any excess juices (I just use the saucepan lid over the sink).


Take your lime-chile sauce and pour in the meat mixture. Stir evenly. Garnish with some cilantro on top. Serve with a slotted spoon and bib or butter lettuce leaves.


What you’ll need:
2-3 limes, juiced
1/3 cup fish sauce
1 tablespoon honey (or more to taste)
1 tbs Gochujang (hot pepper or chili paste)
2 teaspoons Sriracha sauce
3/4 cup chicken stock, no msg or preservatives added (or homemade)
1 pound ground chicken or turkey, free range, grass fed
Handfull of carrots, finely chopped
1/2 cup thinly sliced green onions
1/2 of a shallot, minced
1 tablespoon lemongrass paste (gourmet garden) 3 tbs minced if using fresh herb
1 tablespoon thinly sliced serrano chile (seeds removed if you want it to be less spicy)
1/2 cup chopped cilantro leaves (save some extra for garnish and top)
1 head of butter or bib lettuce (sometimes called “Living Lettuce”), washed and separated into leaves

This dish has SO much flavor! And it is even better leftover when all of the juices marinate with the ground meat. If you don’t want to stick to Paleo this will also be good with some steamed rice. This will definitely be a repeat dish for me! I hope you enjoy this meal as much as I did, and have your P.F. Changs lettuce wrap fix at home!



Paleo Day 1: Egg, Spinach, & Avocado filled Bell Peppers


I know what you’re thinking.. Paleo Diet is a fad diet, you don’t need to lose weight, it’s not healthy. I honestly don’t even want to call it a diet, I think it’s more of a lifestyle change. Some people go on this change to lose weight, others do it because they feel they are gluten or lactose intolerant and feel more energetic and healthy this way. Personally, I am trying this whole Paleo thing for 30 days to see how I feel. I have always had a sensitive stomach and always seem to feel tired. After researching about the diet and hearing from friends and family about their own personal experiences, I have heard nothing but good things.

I am no Paleo expert, but I do believe in the reasoning for it and that our bodies aren’t meant to eat processed and refined foods. This video gives a quick explanation of the diet and why it works.

There is no way this way of eating is plain or boring. You can still eat so many good meals and even go to restaurants and not have to stick to just the salad section. If you love sweet potatoes like me, you can eat those too! I think my biggest challenge will be cheese. I love it. I already am preparing to let myself eat non-paleo once a week, whether it be beer, cheese, or some pasta. To me, I will stay on track much better this way.


Enough about the diet, lets get started with this amazing breakfast! Preheat your oven to 400°. Take your bell peppers and wash them, cut the tops off and seed and core them. Once they’re hallowed out and the oven is ready, bake for 15 minutes on a baking sheet lined with aluminum foil.


Once they’re baked, place your spinach/kale mix, chopped meat of choice (I know the mets that I used are only around Cincinnati area), then an egg on top. Sprinkle some salt and pepper and place back into the oven for 20 minutes.


Just like that you’re ready to eat! So simple and so good. I added sliced avocado and Siracha sauce on top. I love fresh fruit in the morning so I had some mixed berries on the side. This is so simple and easy to be creative with it! Next time I am going to add some crumbled sausage and more greens (they shrank a lot more than I had expected). Enjoy!

Feel free to follow me on my 30 day Paleo Diet journey!

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What you’ll need:
Bell Peppers, your favorite, washed, cored, and seeded
Fresh Spinach and Kale
Your breakfast meat of choice, I used Deliciously Lean Met (A Cincinnati favorite!)
1 egg per pepper
salt and pepper
Mixed Fruit on the side

Roasted Brussel Sprouts with Pancetta


Now, before you get all “ew brussel sprouts” on me, just give them a try! I know they aren’t for everyone, but if you’ve never had them roasted you need to try it! I know a number of people who don’t like brussels when they are steamed, but love them roasted. This recipe kicks it up a few notches and adds balsamic vinegar, goat cheese, and pancetta. Because brussels can taste a bit bitter, the balsamic cuts through the bitterness and really brings out all of it’s wonderful flavors.

If you’ve never had pancetta before, it’s a lot like bacon, but thicker and has a peppery taste. It also tends to have less fat. I decided to add goat cheese crumbles to subside the saltiness of the pancetta and add a creamy touch to the dish. If you don’t like goat cheese, feel free to substitute your favorite kind of cheese, or no cheese at all!

To get started, preheat your oven to 450°. Take your brussels and using a perry knife, cut the buds off of the ends. Then peel away a few of the outer leafy layers until there are no holes or broken leaves. I like to place mine in a colander when I am finished. Once you are finished, rinse the brussels with cold water. Shake to rid any excess water. Then, cut them horizontally in half.

Take a baking sheet and drizzle the bottom with olive oil. Place your cut brussels on the sheet. Drizzle the balsamic vinegar and a little more olive oil and cracked pepper over top and take a spoon or spatula and toss them to evenly coat. Cut your pancetta into thick squares and place them on the sheet mixing them in with the brussels. Before placing your sheet in the oven, make sure your brussels are laying evenly and flat.


Bake until brussels are slightly browned and crispy as pictured above, usually about 30 minutes. You want to take your baking sheet out every 10-15 minutes to mix up the brussels in order to evenly cook and brown all sides.

Once the brussels are roasted to your desired crispiness, place your roasted brussels and pancetta in a bowl and add your crumbled goat cheese, serve and devour!


This dish will pair perfectly with some burgers off the grill or a nice steak. What I love most about roasted brussel sprouts are that they pair well with everything, even seafood! This recipe is good all by itself, so you be the judge!  You will never think the same about brussels once you give this a try!

What you’ll need:
1 bunch of brussel sprouts, buds cut, washed and cut lengthwise
6 thick slices of pancetta at your local deli counter, cut into square pieces
Balsamic Vinegar
Olive Oil
Goat cheese (I used garlic & herb), or your favorite cheese substitute


Greek Turkey Burgers with Tzatziki Sauce


So I had made some random pasta dish over the week and used this awesome black olive fettuccine I had in the pantry, obviously you have to go Mediterranean with this one! I marinated shrimp and tossed the pasta with feta, sun dried tomatoes and black olives. It was pretty darn good! I had all of this left over Mediterranean goodness in my fridge and thought.. what will I make next?? Gyros??.. nah.. meatloaf??.. maybe another time… turkey burgers??.. YES! And there you have what I call a light bulb moment, my very own healthypassions original. It’s always fun to make your own recipe and I loved the way this one turned out. I am happy to share it with all of you and hope you make a successful meal out of it!

This recipe made about 3 large burgers, you can make 4 smaller sized ones or use an extra ½lb of meat to make 4 large burgers. Since my husband is on deployment I am trying to get used to cooking for 1, which still turns out to be enough for 2-3 people, but hey you can’t hate leftovers! These would be great on the grill, I don’t have one currently but if you do I would highly recommend it!

The first thing you want to do is make your tzatziki sauce, you can find that by clicking the direct link given here. This sauce is a definite must with these burgers (although I did try one without the sauce and they are still very good!) Let sit in the fridge for a few hours.

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Next take a large bowl and mix all of your ingredients well. Try not to overmix and I would recommend using your hands to make any kind of burger or meatloaf, etc. It is the best way to mix and to tell if the ingredients are incorporated evenly.

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Once mixed, form into burger patties. This is where you can choose how big or small you want them to be. Just remember they will shrink a little while cooking. They will cook longer the larger they are. Place on a non stick skillet, or grill pan if available. Cook your burgers trying to flip only once (this keeps the juices inside and prevents a dry burger). Mine took about 5-7 minutes on each side. You want to take it off the heat when a meat thermometer reaches 165°. I placed mine on a paper towel to soak up some excess grease.

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If you don’t want to make the Tzatziki sauce (but really, why wouldn’t you?!), these taste great with some avacado and a sweet potato as a side dish! But, you should give the sauce a go, it’s simple and tastes great with the burgers.


Toast your pita bread, gently open the pocket and cut your burger lengthwise, carefully place your burger in the pocket with some feta cheese, spring mix, and tzatziki sauce. Go ahead and add some avocado on there too if there’s room! Or mash it up and make a spread. Personally, I like avocado with just about everything. Now all that’s left to do is feast on your scrumptious and juicy greek burger!

FYI bragging rights are included with the making of this recipe.

What you’ll need:
1lb ground turkey (1½lbs for 4 large burgers)
½ cup feta cheese crumbles (or in my case a handful)
5-6 sun dried tomatoes, diced(I recommend using the dry kind)
6-8 kalamata black olives, diced, make sure the brand is without pits (I recommend using a jar not a can)
1 tsp of the olive juice
A couple shakes of Worcestershire sauce
½ tbsp hamburger seasoning
½ tbsp cajun seasoning (a staple for every burger in my opinion!)
Whole Wheat Pita Bread
Spring Mix
Extra Feta to sprinkle on
Homemade Tzatziki Sauce




Tzatziki Sauce


Tzatziki sauce…. tzatziki… tza.. how do you even start pronouncing this word?! Truth be told, I don’t even know if I say it correctly, but who cares?? This stuff is good! If you’ve ever had a gyro, (pronounced yuro; I know, the Greek’s really like to make words difficult!) the creamy sauce that comes on one is tzatziki sauce and I’m going to show you how to make it. It’s super simple and yet it has so much flavor! The garlic and dill pair perfect with yogurt, but you may want to have a piece of gum handy after this one ya’ll, your breathe gets a bit stinky. (Totally worth it)

This will literally take you 10 minutes or less to make once you’ve dehydrated the cucumbers. The best part about this sauce is you can put it on many different things, it doesn’t have to just be gyros! Use it as a dip with a veggie tray, or put it on some salmon! Endless possibilities and such good results!

To get started, take a cucumber and wash well, peel it and take all of the seeds out. Chop into chunks and place in a coriander in the sink with salt sprinkled over top. Let sit for 30 minutes, then pat dry with a towel to soak up any excess moisture (this prevents the sauce from becoming runny and watery). 

While your cucumber dehydrates mince your dill, and grate your garlic. Once the cucumber is done, chop into small pieces (unless you want a chunkier sauce). Add this plus the garlic, dill,  a little salt and pepper, and lemon juice to 1 cup of yogurt. Mix well. Taste to make sure flavors add up, add more lemon juice, or yogurt to balance the flavors. Sit in the fridge for at least two hours before serving to really get a nice flavor. Serve.

Simple as that! Now go on Google Translate and figure out how to pronounce tzatziki sauce so when your friends and family members ask you what this delicious sauce you’re serving is you won’t look like an idiot! Just kidding… (no seriously, that is a direct link for you!)


What you’ll need:
1 cucumber, washed, peeled, and seeds removed

1 clove of garlic, grated small
1-1½ sprigs of dill, minced
Juice of ½ a lemon
1 cup plain greek yogurt (I like Chobani)
Salt and pepper to taste