Roasted Red Pepper Hummus & Feta Turkey Burger w/ Sriracha Tzatziki Sauce

the inspiration for this came out of nowhere but listen, these are amazing. seriously, amazing. trust me on this one.

Ingredients for Burger

1 lb ground turkey

1/2 medium sweet onion, chopped

1 tsp garlic (optional)

2 tsp cumin

2 tsp red pepper flakes

1 tsp chili powder

1 tsp parsley

Salt and pepper

4 oz feta cheese

~3-4 oz Athenos roasted red pepper hummus

1/2 cup bread crumbs (or more depending on how you want your burgers)

1 egg

Chopped sweet cherry peppers

Black olives (pitted), optional

Toppings: whole wheat buns, sliced cucumber, sliced tomatoes, baby spinach or arugula (I prefer spinach for this burger)

Ingredients for Tzatziki Sauce

3/4 - 1 cup plain Greek yogurt

Chopped cucumber (I served the cucumbers on the burger instead)

3-4 tbsp chopped mint (or parsley) (any amount you prefer)

1 tbsp minced garlic (or to your taste)

2 tbsp Sriracha (or to your taste)

1-2 tsp lemon juice

Salt, pepper to taste

Directions

Mix together all ingredients for burgers.

Score the meat (your should get about 5 or 6 medium sized burgers)

Over medium-high heat, heat olive oil and cook burgers until brown on each side (roughly 3-5 minutes)

Remove from pan to a plate lined with paper towels

For Tzatziki sauce, mix all ingredients together and taste then adjust seasonings

Assemble your burger any way your heart desires

Please enjoy! Because these were awesome. So tangy and sweet and spicy and just ahh, amazing.

Pancakes! 



This is my go-to recipe for a quick stack of fresh flapjacks on a weekend morning. Served with a whipped cinnamon butter and maple syrup, these are perfect on their own or with a side of eggs, berries, or whatever you’d prefer. You could also toss in fresh berries to the batter to make flavored pancakes.
Ingredients for Batter

2 cups buttermilk {more or less for desired consistency}
1 1/2 cup flour
2 eggs that have been separated {yolks and whites}
2 tsp baking power
1 tsp baking soda
1/2 tsp vanilla extract
Dash of salt
1/4 cup melted butter {unsalted}
1/4 cup + 1 tsp sugar

Directions

In a small bowl, whisk together the dry ingredients {flour, baking powder/soda, salt, sugar}
In a large bowl or in a mixer, whisk together the egg whites so that they form stiff peaks
In another bowl, combine the wet ingredients {yolks, buttermilk, vanilla}. When mixed, add the dry ingredients into the wet (or vice versa) and mix until all ingredients are incorporated, but do no overmix.
Gently fold in the egg whites. GENTLY so you do not deflate them.
Using a griddle or a skillet over medium heat, cook pancakes for about 2-3 minutes on each side or until cooked all the way through.

Ingredients for Whipped Cinnamon Butter 

8 tbsp {1 stick} unsalted butter
1 1/2 - 2 tsp cinnamon {more or less for desired taste}
Pinch of nutmeg, optional

Directions

In a small bowl, whip together ingredients to desired consistency. You may soften butter for ~5 seconds in the microwave if butter is too cold to whip.

Serve any way you’d like and enjoy!

Pancakes!

This is my go-to recipe for a quick stack of fresh flapjacks on a weekend morning. Served with a whipped cinnamon butter and maple syrup, these are perfect on their own or with a side of eggs, berries, or whatever you’d prefer. You could also toss in fresh berries to the batter to make flavored pancakes.

Ingredients for Batter

2 cups buttermilk {more or less for desired consistency}

1 1/2 cup flour

2 eggs that have been separated {yolks and whites}

2 tsp baking power

1 tsp baking soda

1/2 tsp vanilla extract

Dash of salt

1/4 cup melted butter {unsalted}

1/4 cup + 1 tsp sugar

Directions

In a small bowl, whisk together the dry ingredients {flour, baking powder/soda, salt, sugar}

In a large bowl or in a mixer, whisk together the egg whites so that they form stiff peaks

In another bowl, combine the wet ingredients {yolks, buttermilk, vanilla}. When mixed, add the dry ingredients into the wet (or vice versa) and mix until all ingredients are incorporated, but do no overmix.

Gently fold in the egg whites. GENTLY so you do not deflate them.

Using a griddle or a skillet over medium heat, cook pancakes for about 2-3 minutes on each side or until cooked all the way through.

Ingredients for Whipped Cinnamon Butter

8 tbsp {1 stick} unsalted butter

1 1/2 - 2 tsp cinnamon {more or less for desired taste}

Pinch of nutmeg, optional

Directions

In a small bowl, whip together ingredients to desired consistency. You may soften butter for ~5 seconds in the microwave if butter is too cold to whip.

Serve any way you’d like and enjoy!

176  •   VIA   •   SRC

bakingwithbooks:

Peanut Butter Banana Bread {No Yeast Bread}

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 tbsp baking powder
  • Pinch salt
  • 1 cup sugar
  • 4 tbsp melted butter {unsalted}
  • 2 eggs at room temperature
  • 1 cup mashed bananas {about 2 large bananas or 3 small ones}
  • 3/4 cup milk {I used almond}
  • 3/4 cup smooth peanut butter

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • In a bowl, combine the dry ingredients {flours, salt, baking powder}
  • In another large bowl or in a standing mixer fitted with a paddle attachment, cream together the butter and the sugar. When combined, add the eggs and milk.
  • Incorporate the bananas and the peanut butter. Mix until smooth
  • Pour mixture into a 9x5 inch loaf pan and tap the pan to eliminate any air bubbles and level out the top of the mixture
  • Bake for 1 hour - 1 hour + 15 minutes or until a toothpick or dry piece of spaghetti comes out clean with no wet batter
  • Let cool before serving and cut with a serrated knife

Enjoy!

Chipotle Grilled Chicken Salad 

Served as a filling lunch or a quick dinner, this salad incorporates all textures, colors, and essential components of a good meal. With the spicy grilled chicken being the star of the salad, it wouldn’t be missed when serving a vegetarian or vegan option.

In this salad:

Chipotle marinated grilled chicken - chicken breast tenderloins were pierced repeatedly with a fork and marinated in a special blend of spices and sauces {italian dressing, dash of french dressing, cumin, red pepper, cilantro, chili powder, salt, pepper} for 2.5 - 3 hours and allowed to rest at room temperature for 20 minutes prior to grilling {on an indoor grill pan}
Sauteed onions
Hard-boiled eggs
Chopped tomatoes
Diced avocado
Served on a bed of mixed baby greens {brand: Earthbound Farm}
Served with a chili Italian dressing

Chipotle Grilled Chicken Salad

Served as a filling lunch or a quick dinner, this salad incorporates all textures, colors, and essential components of a good meal. With the spicy grilled chicken being the star of the salad, it wouldn’t be missed when serving a vegetarian or vegan option.

In this salad:

Chipotle marinated grilled chicken - chicken breast tenderloins were pierced repeatedly with a fork and marinated in a special blend of spices and sauces {italian dressing, dash of french dressing, cumin, red pepper, cilantro, chili powder, salt, pepper} for 2.5 - 3 hours and allowed to rest at room temperature for 20 minutes prior to grilling {on an indoor grill pan}

Sauteed onions

Hard-boiled eggs

Chopped tomatoes

Diced avocado

Served on a bed of mixed baby greens {brand: Earthbound Farm}

Served with a chili Italian dressing

Vegan Cinnamon Rolls

These taste as good as if not better than the original. Soft and covered in a cinnamon spiced glaze, these are, well, amazing.

Ingredients for Dough

4 cups all purpose flour

1 cup Silk Almond milk

1/4 cup + 1 tsp sugar {your choice of vegan sugar)}

1/4 cup warm water

1 package active dry yeast

1/4 cup Earth Balance original spread, melted

1/4 tsp vanilla extract

1 tsp salt

Directions

Oil a large bowl and set aside

In a small bowl, mix 1 tsp in warm water. Sprinkle over yeast and wait for it to activate. If water is too cold, yeast won’t activate. If water is too hot, it will kill the yeast.

In a medium to large bowl,combine all dry ingredients and set aside

In a standing mixer fitted with dough hooks (or a large bowl) combine wet ingredients except vanilla and half of the dry mixture

Add yeast and vanilla and remaining dry ingredients

Let mixer go, or knead by hand, for about 7-9 minutes or until smooth dough forms

Pull dough together with hands and place in oiled bowl ensuring that all sides of dough are oiled (so a crust does not form)

Let rise, covered, in a warm spot for 1 1/2 - 2 hours

Ingredients for Filling

1/3 cup Earth Balance original spread softened to room temperature {or melted}

1 1/2  tbsp ground cinnamon

3/4 cup brown sugar

1/4 cup sugar {your choice of vegan sugar}

1/4 cup melted Earth Balance original spread to brush on top

Directions

Butter/grease a 9x13 inch baking dish OR use line the baking dish with parchment paper and set aside

Once dough has risen, removed from oiled bowl and place on a well-floured surface

Roll dough until it is about a 15x9 inch rectangle - slightly larger than your baking dish

Smear the softened spread on the dough. Combine the sugars and cinnamon and sprinkle on top of dough leaving about a 1 inch border

Starting from the long end, roll the dough like a jelly roll

If you want, cut the end bits off of the dough log

You should be able to about 12-15 cinnamon rolls out of the dough log

Place rolls cut side down in the baking dish, cover and let rise again for 45 minutes to a 1 hour.

{the cinnamon rolls will fill out the pan once they have risen}

Preheat oven to 350 degrees Fahrenheit

When cinnamon rolls have risen again, brush with melted spread and bake uncovered for about 30-35 minutes or until golden brown

{see, these have risen beautifully and are plump and ready to bake}

Ingredients for Glaze

1/2 cup warmed Silk Almond Milk + additional tbsp for desired consistency

1 1/2 cup vegan powdered sugar

1/2 tbsp + 1 tsp cinnamon

Directions

About 5-10 minutes before cinnamon rolls are done baking, make glaze by combining all ingredients except the warm milk in a bowl

Combine ingredients and mix until desired consistency is reached. For thicker glaze, add less almond milk. For runnier glaze, add more milk.

When cinnamon rolls are done baking, let them cool for about 5 minutes and immediately drizzle over glaze

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bakingwithbooks:

Summer salad:

Oregano and mint grilled chicken, soft boiled eggs, strawberries, avocado, Feta cheese, tomatoes, limes, and served with a homemade strawberry vinaigrette on a bed of freshly washed baby spinach

Lean Chicken Pizza

Ingredients

Archer Farms fire roasted pizza crust

Leftover shredded chicken breast from this recipe

1/2 cup Classico fire roasted pizza sauce

1 cup mozzarella + parmesan shredded cheese blend

2 cups arugula

Sliced mushrooms

Directions

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper OR if you prefer baking your pizza on the rack, disregard using a baking sheet

After the chicken has been cut, brush the crust with sauce

Create a layer of cheese and add toppings of your choice

Top with another layer of cheese if you prefer

Bake for about 11-13 minutes or until cheese is melted and bubbly and the toppings are hot throughout

Cut, serve and devour the deliciousness

Enjoy!

Low-Calorie Meal Prep Masterpost #1 

Enjoy and share this post!

Turkey Avocado Wrap (< 400 calories per wrap)

Mission garden spinach herb wrap (210 cal)

2 oz smoked turkey breast (60 cal per. 2 oz)

Avocado spread (1 avocado mashed, seasoned with salt, pepper, paprika) (80 cal per serving, 2 servings - enough for two wraps)

3 small slices from Roma tomato (17.5 cal, 35 cal per 1 Roma tomato)

Southwestern Hummus Wrap (< 400 calories)

Mission garden spinach herb wrap (210 cal)

Athenos roasted red pepper hummus (120 cal, 60 cal per 2 tbsp)

3 small slices from Roma tomato (17.5 cal, 35 cal per 1 roma tomato)

Simple truth power greens (25 cal, 1 serving)

1 tbsp whole kernel corn (approx. 15-18 calories)

Slow Roasted Lemon-Herb Salmon (<200 calories)

Salmon filet (110 calories)

Herb blend (mix together extra virgin olive oil with basil, oregano and mint, brush over salmon)

Sides

Brown rice

Organic broccoli florets and cauliflower sauteed in coconut oil

Chocolate Chip Muffins 
Ingredients


2 cups flour 
1/2 tsp salt
2/3 cup milk 
1/2 tsp vanilla extract 
1 tbsp baking powder 
1/2 cup melted butter, unsalted 
2 eggs 
1/3 cup sugar 
1/3 cup brown sugar 
1/8 tsp cinnamon - optional
2 tbsp sour cream - optional but highly recommended 
1 bag chocolate chips (12 ounces)


Directions 


Pre-heat oven to 375 degrees Fahrenheit 
Fill muffin tin with cupcake liners and spray non-stick spray around the edges 
In a small bowl, mix together dry ingredients and set aside 
In another bowl, pour in the chocolate chips and spoon in a few tablespoons of the flour mixture. This ensures that the chocolate chips will be spread evenly throughout the muffins when they bake instead of sinking to the bottom. 
In a large bowl, mix together wet ingredients. When incorporated, add in dry ingredients and mix but do not over-mix or batter will become tough. Finally, add in the chocolate chips and fold them into the batter. 
Divide batter among muffin tin 
Bake for about 15-17 minutes 

Enjoy!

Chocolate Chip Muffins

Ingredients

2 cups flour 

1/2 tsp salt

2/3 cup milk 

1/2 tsp vanilla extract 

1 tbsp baking powder 

1/2 cup melted butter, unsalted 

2 eggs 

1/3 cup sugar 

1/3 cup brown sugar 

1/8 tsp cinnamon - optional

2 tbsp sour cream - optional but highly recommended 

1 bag chocolate chips (12 ounces)

Directions 

Pre-heat oven to 375 degrees Fahrenheit 

Fill muffin tin with cupcake liners and spray non-stick spray around the edges 

In a small bowl, mix together dry ingredients and set aside 

In another bowl, pour in the chocolate chips and spoon in a few tablespoons of the flour mixture. This ensures that the chocolate chips will be spread evenly throughout the muffins when they bake instead of sinking to the bottom. 

In a large bowl, mix together wet ingredients. When incorporated, add in dry ingredients and mix but do not over-mix or batter will become tough. Finally, add in the chocolate chips and fold them into the batter. 

Divide batter among muffin tin 

Bake for about 15-17 minutes 

Enjoy!

Caramel Apple Sticky Buns 

An apple pie got trapped inside of a cinnamon roll, and the rest was history.

Ingredients for Dough

4 cups flours
1 package active dry yeast
1/4 cup warm water
1/4 cup granulated sugar
1 egg
1/4 cup unsalted butter, melted
3/4 cup milk (whole)
1/4 tsp vanilla extract
1 tsp salt

Directions 

In a small bowl or ramekin, add warm water and about 1 tsp of sugar. Sprinkle in yeast and give a small stir. Leave alone for about 5 minutes to give time to activate. You will know that the yeast has been activated when it is foamy and you can smell it. Cold water will not activate yeast and hot water will kill it. Make sure the water is warm.
In a standing mixer fitted with dough hooks - or by hand in a large bowl - add in the wet ingredients and about half (2 cups) of the dry ingredients. Mix until incorporated. Add the yeast mixture and continue to mix, adding in the remaining flour mixture.
Turn up speed to about medium/medium high and let knead for about 5-9 minutes.
Oil a large bowl with vegetable oil/cooking spray and set aside.
Take dough out of mixer and pull together - it will be sticky. Form the dough into a ball and place into oiled bowl, making sure each side of the dough is coated with oil.
Place in a warm spot to rise for about 2 hours or when doubled in size.

Ingredients for Glaze

1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
2 tbsp light corn syrup (can be made by dissolving 1 cup of sugar in 1/4 cup warm water)
1 tsp vanilla extract
1 cup chopped nuts (optional - peanuts go amazingly)

Directions

In small saucepan, add all ingredients except vanilla and cook until sugar is dissolved. Remove from heat and stir in vanilla. Set aside to cool. 

Ingredients for Filling

1/3 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tbsp ground cinnamon
1 apple, chopped into small pieces

Directions

Once glaze has cooled, pour it into the bottom of a 9x13 baking dish (rectangular) and cover with nuts (optional) and set aside.
Once dough has risen, remove from bowl, and punch it down. Roll it out until it is about 15x9 rectangle.
Mix together the sugars and cinnamon for filling.
Spread melted butter onto dough and then evenly spread over cinnamon sugar mixture. Sprinkle over the chopped apple.
Then, roll the dough as if rolling a jelly roll. Cut off the small ends and then cut dough into equal parts. You should be able to get about 16-18 sticky buns out of the dough.
Place the buns, cut side down, in the baking dish on top of the glaze.
Cover again and leave to rise in a warm spot for about 40 minutes.
Pre-heat oven to 350 degrees Fahrenheit.
Once buns have risen again, cover with aluminum foil and loosely cover and bake or 20 minutes.
Remove from oven after 20 minutes, remove aluminum foil and then continue baking for about 10 more minutes or until golden brown.
Remove from oven and let cool for 5 minutes before inverting onto a platter - larger than baking dish.
Be careful as the caramel glaze is hot.
Best served while warm with a glass of milk, of any kind or even a scoop of vanilla ice cream!

Caramel Apple Sticky Buns 

An apple pie got trapped inside of a cinnamon roll, and the rest was history.

Ingredients for Dough

4 cups flours

1 package active dry yeast

1/4 cup warm water

1/4 cup granulated sugar

1 egg

1/4 cup unsalted butter, melted

3/4 cup milk (whole)

1/4 tsp vanilla extract

1 tsp salt

Directions

In a small bowl or ramekin, add warm water and about 1 tsp of sugar. Sprinkle in yeast and give a small stir. Leave alone for about 5 minutes to give time to activate. You will know that the yeast has been activated when it is foamy and you can smell it. Cold water will not activate yeast and hot water will kill it. Make sure the water is warm.

In a standing mixer fitted with dough hooks - or by hand in a large bowl - add in the wet ingredients and about half (2 cups) of the dry ingredients. Mix until incorporated. Add the yeast mixture and continue to mix, adding in the remaining flour mixture.

Turn up speed to about medium/medium high and let knead for about 5-9 minutes.

Oil a large bowl with vegetable oil/cooking spray and set aside.

Take dough out of mixer and pull together - it will be sticky. Form the dough into a ball and place into oiled bowl, making sure each side of the dough is coated with oil.

Place in a warm spot to rise for about 2 hours or when doubled in size.

Ingredients for Glaze

1/2 cup unsalted butter

1 cup brown sugar

1/4 cup heavy cream

2 tbsp light corn syrup (can be made by dissolving 1 cup of sugar in 1/4 cup warm water)

1 tsp vanilla extract

1 cup chopped nuts (optional - peanuts go amazingly)

Directions

In small saucepan, add all ingredients except vanilla and cook until sugar is dissolved. Remove from heat and stir in vanilla. Set aside to cool. 

Ingredients for Filling

1/3 cup unsalted butter, melted

1/2 cup brown sugar

1/4 cup sugar

1 1/2 tbsp ground cinnamon

1 apple, chopped into small pieces

Directions

Once glaze has cooled, pour it into the bottom of a 9x13 baking dish (rectangular) and cover with nuts (optional) and set aside.

Once dough has risen, remove from bowl, and punch it down. Roll it out until it is about 15x9 rectangle.

Mix together the sugars and cinnamon for filling.

Spread melted butter onto dough and then evenly spread over cinnamon sugar mixture. Sprinkle over the chopped apple.

Then, roll the dough as if rolling a jelly roll. Cut off the small ends and then cut dough into equal parts. You should be able to get about 16-18 sticky buns out of the dough.

Place the buns, cut side down, in the baking dish on top of the glaze.

Cover again and leave to rise in a warm spot for about 40 minutes.

Pre-heat oven to 350 degrees Fahrenheit.

Once buns have risen again, cover with aluminum foil and loosely cover and bake or 20 minutes.

Remove from oven after 20 minutes, remove aluminum foil and then continue baking for about 10 more minutes or until golden brown.

Remove from oven and let cool for 5 minutes before inverting onto a platter - larger than baking dish.

Be careful as the caramel glaze is hot.

Best served while warm with a glass of milk, of any kind or even a scoop of vanilla ice cream!