Lamb Burger with Tzatziki Sauce

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I’ve got another great lamb recipe for you guys!  This is great news, because as I’ve mentioned before, lamb really is a great food with plenty of health benefits.  Some of the nutrients it provides are as follows:

  • Excellent source of high quality protein
  • Great source of selenium
  • Rich in iron
  • Excellent source of zinc
  • Good source of vitamin B12
  • Source of good fat

Because of these nutrients that lamb contains, eating it (in moderation) can provide the following health benefits:

  • Prevents anemia
  • Promotes a healthy immune system
  • Great for cell health and growth
  • Can help to protect against alzheimer’s disease
  • Promotes healthy skin
  • Aids in prevention of osteoarthritis

Just to name a few!  Even if it didn’t have all of these awesome health benefits, you would still be happy eating this burger, because it is SO yummy!  The burger by itself is packed with flavor, and when you pair it with the tzatziki sauce, it’s perfection!

Of course, it tastes great on its own, but if you’re looking for something to pair it with, it goes wonderfully with a side of butternut squash fries – all of the flavors work so well together!  YUM!

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LAMB BURGER WITH TZATZIKI SAUCE

Ingredients:

For the burgers:

  • 1 lb. ground lamb
  • 2 cloves garlic, minced
  • 1 tsp. dried rosemary
  • 2 Tbsp. chopped fresh mint
  • 1 tsp. dill weed
  • sea salt, to taste

For the sauce:

  • 1 large english cucumber
  • 1 1/2 cups plain greek yogurt
  • 2 Tbsp. fresh chopped dill
  • 2 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • pinch of garlic granules
  • sea salt, to taste

Directions:

1.) Preheat the oven to 400 degrees, and line a small baking sheet with parchment paper.  Place all of the ingredients for the burgers in a mixing bowl.  Use your hands to mix together completely.

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2.) Split the meat into four equal parts, and form a patty with each of them.  Place the patties on the prepared baking sheet, and bake in the oven at 400 degrees for about 30 minutes until cooked through.

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3.) While the burgers are cooking, prepare the tzatziki sauce.  Start by peeling the cucumber, and grating it into a fine mesh sieve.  Use a clean dish towel to press the grated cucumber down, draining out as much liquid as possible.

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4.) Add the cucumber and all of the other ingredients for the sauce to a bowl, and stir to combine completely.

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5.) Once the burgers are done, transfer to a plate and serve with the tzatziki sauce. I had mine over some steamed arugula, but you could also have it on a bun, and use the sauce as a topping – yum!

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Sooooooo yummy!  Enjoy!

Sources:

Gluten Free Apple Banana Carrot Breakfast Muffins

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Oh, how I love these breakfast muffins!  Let me count the ways!

  1. They are delicious!!!
  2. They are packed with nutrition!
  3. They are gluten-free!
  4. They are quick and easy to put together!
  5. The ingredients are crammed full of health benefits!
  6. They make for such a happy and delicious way to start your day!

Oh boy! I could go on and on!  These guys are loaded with yummy ingredients that go perfectly together to create a PERFECT muffin! Some of those ingredients are shown in the following pin, along with their health benefits!

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And that’s just some of the awesome ingredients in these things!  They are seriously crammed full of super healthy ingredients making them little nutrition powerhouses!  Let’s get to it!

GLUTEN FREE APPLE BANANA CARROT BREAKFAST MUFFINS

Ingredients (makes 9 muffins):

  • 3/4 cup gluten free rolled oats
  • 1/4 cup almond butter
  • 1 ripe banana
  • 1/4 cup honey
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking soda
  • 1 cup shredded carrots
  • 1 large honey crisp apple, cored, peeled, grated, and as much liquid as possible squeezed out
  • 1/3 cup raisins
  • 1/3 cup walnuts

Directions:

1.) Preheat the oven to 375 degrees. Grease 9 cups of a muffin tin. Place the oats in a food processor and process on high until the oats have a flour-like consistency.

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2.) Add the processed oats along with all of the other ingredients (except the carrots, apples, raisins, and walnuts) to a medium sized mixing bowl.  Stir, mix, and mush all the ingredients together to combine completely.

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3.) Add the carrots, apples, raisins, and walnuts, and gently fold them into the batter.

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4.) Distribute the batter evenly between your 9 greased cups in the muffin tin.  Bake in the oven at 375 degrees for 15-20 minutes until the outside is shiny and set, and an inserted toothpick comes out clean.

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5.) Allow to cool in the pan for 10-20 minutes, then remove from the pan and transfer to a plate.  If you carefully turn the muffin tin upside down, they should come right out.

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Breakfast perfection!

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YUMMY!  Enjoy! 🙂

Blueberry Pie Breakfast Oatmeal

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This breakfast recipe is so simple, but SO delicious.  It seriously tastes like blueberry pie, but it’s super healthy!  It makes for the PERFECT breakfast meal to start your day!  There’s only six ingredients, and the two main ones are gluten-free oatmeal and blueberries.  Both of which are loaded with health benefits!

blueberries

oatmeal

All of that in a simple breakfast meal that tastes like blueberry pie…uh, yeah, I’m sold!

BLUEBERRY PIE BREAKFAST OATMEAL

Ingredients (makes two servings)

  • 1 cup gluten free rolled oats
  • 2 cups almond milk
  • 3 Tbsp. almond butter
  • 1 tsp. vanilla
  • pinch of stevia
  • 1.5 cups frozen blueberries, rinsed

Directions

1.) In a medium sauce pan, bring the almond milk to a boil.  Add the oats, and reduce the heat to medium/low.  Allow to simmer for 5-8 minutes until the oats reach your desired consistency.  Add the almond butter, vanilla and stevia, and stir to combine completely.

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2.) Add the blueberries, and stir to combine.  Leave on the heat for a bit longer if desired, but the blueberries should “unfreeze” fairly quickly, so you won’t have to continue to heat the oatmeal for more than a minute or two.

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3.) Remove from heat, and transfer to bowls to serve.

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YUMMMMMMMM!!!  Enjoy! 🙂

Cauliflower Crust Grilled Cheese

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Um, I’m about to be your favorite person ever!  HEALTHY GRILLED CHEESE!!!

I made this “grilled” cheese sandwich by making a cauliflower crust, and then did everything in the oven.  You know what that means?  OH MY GOSH, SOOOOO MUCH!  For starters, anyone that is gluten free — you can enjoy grilled cheese again!!!  Second, oh my gosh, this is delicious!  You will not know that the crust/bread is cauliflower and not regular bread!  Need more?  Ummm…cauliflower means major health benefits!

cauliflower

Seriously, healthy grilled cheese!!!  Of course, I may have overindulged a bit in terms of how much cheese I put on there (don’t judge me), but in general, these grilled cheese sandwiches are super good for you! Let’s get to the recipe!

CAULIFLOWER CRUST GRILLED CHEESE

Ingredients: (makes 1 sandwich)

  • 1/2 head of cauliflower, cut into florets
  • 1.5 ounces soft goat cheese (if you don’t like goat cheese, you can use 1/4 cup parmesan cheese instead here)
  • 1 egg
  • pinch of each of the following: garlic granules, dried oregano, dried basil, dried parsley, sea salt
  • slices of cheese (enough to cover one of the slices of “bread” you make – I used Goat’s milk cheddar)

Directions:

1.) Preheat the oven to 450 degrees, and line a baking sheet with parchment paper. Place the cauliflower florets in the bed of a food processor, and process on high until the cauliflower has a rice-like consistency.

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2.) Transfer the cauliflower rice to a sauce pan, and heat over medium heat, stirring occasionally, for 5-10 minutes.  Remove from heat and let cool.

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3.) Once the cauliflower has cooled, wrap in a thin dishtowel, or cheese cloth, and wring out as much moisture as humanely possible (the more moisture you can get out, the better the “bread” will turn out).

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4.) Place the wrung out cauliflower in a small bowl along with all the other ingredients (except the cheese slices).  Stir to combine completely.

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5.) Split the mixture in half, and place each half on the prepared baking sheet.  Use your hands to shape each half into a square, or slice of bread shape. Bake in the oven for 15-17 minutes, at 450 degrees, until the bread is slightly browned and cooked through.

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6.) Remove from the oven and place the cheese slices on one of the pieces of bread.  Use a spatula to gently flip the other piece of bread on top of the the one with the cheese slices.

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7.) Place back in the oven and bake for an additional 5 minutes until the cheese is all melted and gooey and amazing.

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8.) Use a spatula to transfer to a plate to serve.

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LOVE THIS STUFF!  Enjoy! 🙂

Butternut Squash and Parsnip Soup

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Yay!  Another slow cooker recipe – oh, and it’s a GOOD one!  You will love this stuff!  On top of that, it is so ridiculously good for you, that I. can’t. even. 🙂

Okay, for starters, this soup contains parsnip.  A parsnip is this awesome root vegetable that has a ton of health benefits, so I love when I come across or come up with a recipe that incorporates them!  Check out some of the health benefits on the following pin!

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See?!  Told ya!  And guess what?  That’s just one of the amazing ingredients in this creamy and delicious soup!  So, I mean it when I say it is SO good for you.  It’s also good for your appetite, because it’s quite filling.  You will feel healthy and satisfied after eating this delicious treat!

SLOW COOKER BUTTERNUT SQUASH AND PARSNIP SOUP

Ingredients

  • 2 parsnips, peeled and chopped
  • 1 red onion, chopped
  • 5 cups cubed butternut squash
  • 1 honey crisp apple (any apple variety will do, but I LOVE honey crisp!), cored and chopped
  • 2 cups chicken broth (for a vegetarian option, use veggie broth)
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried thyme
  • 1/8 tsp. ground sage
  • 1/2 tsp. sea salt
  • Plain greek yogurt

Directions

1.) Add all the ingredients to a slow cooker and stir.

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2.) Cook on low for 6-7 hours.

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3.) In batches, transfer to a blender and blend till smooth.

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4.) Split up in bowls.  Top with a dollop of plain greek yogurt, and season with more sea salt and pepper if desired.

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SO GOOD!  Enjoy! 🙂

Slow Cooker Honey Garlic Chicken and Veggies

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Have I mentioned how much I love my slow cooker?  Ha!  Probably only every other post!  Well, I used my slow cooker to prepare yet another delicious dinner! It’s so simple to make with the help of my trusty cooker that I feel like I’m getting aways with something!  At any rate, it’s delicious, and of course great for you with all the health benefits that the veggies provide!

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Look at all those happy things that this dish does for your body!  On top of that, the chicken, apple cider vinegar, honey, and garlic in this dish are also nutrition powerhouses.  Needless to say, this is REALLY good for you, and I love me a meal that tastes amazing and is so good for me!

Of course, with it being a slow cooker meal, it’s super simple to make, so let’s take a look at just how simple!

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

Ingredients

  • 1 – 1.5 lbs. boneless and skinless chicken breast
  • 1 very large rutabaga, washed, peeled, and cut into chunks
  • 1 lb. baby carrots
  • 1 lb. green beans
  • 1/3 cup apple cider vinegar
  • 1/3 cup raw honey
  • 1/2 cup water
  • 3/4 tsp. garlic granules
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Sea Salt and pepper, to taste

Directions

1.) Place the chicken at the bottom of a slow cooker and top with the rutabaga and carrots.

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2.) In a small bowl, combine the apple cider vinegar, honey, water, garlic, oregano, and basil.

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3.) Pour the contents of the bowl over the contents of the slow cooker.  Close the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

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4.) When there is about 40-45 minutes left, add the green beans.  Stir to combine and cook the remaining time.

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5.) Transfer the veggies and chicken to plates to serve.  Season with sea salt and pepper.

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SOOOOO good, and doesn’t it look so pretty?  Enjoy! 🙂

Mint Rosemary Butternut Squash Lamb Bites

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Yay!  Another lamb recipe!!! I’ve discussed the health benefits of lamb before, and the following pin goes over some of them as well!

lamb benefits

Some of the benefits of lamb include the following:

  • Good source of a good form of selenium
  • Good source of other absorbable forms of vitamins and minerals such as zinc, B12, and iron
  • Fats in meat are excellent for the nervous system, particularly the brain
  • Good source of Carnitine and Taurine, both essential nutrients
  • Lamb and other meats are good for people with candida issues, which includes a large percentage of the population today

Some people don’t like the taste of lamb, and I know this, because I was one of those people initially.  However, with some practice preparing it and experimenting mixing it with other foods, spices, herbs, and flavorings, I am now a big fan!  I still keep it to once or twice a week max though.

Okay, so back to these bites!  Ahhhhh! This is my favorite lamb recipe yet – it is so yummy, and somehow it has a sweet and savory flavor to it…I think it’s because of the cinnamon I added in.  It actually makes for a great recipe to bring to a potluck or to have out on a warmer plate at a party for snacks.  At any rate, this recipe is one that I can confidently file under “highly recommend”!

MINT ROSEMARY BUTTERNUT SQUASH LAMB BITES

Ingredients:

  • 1 pound ground lamb
  • 1/2 of a small butternut squash, peeled and chopped into cubes (about 2-3 cups of cubed butternut squash)
  • 1 tsp. olive oil
  • 10 mint leaves, chopped
  • 1 tsp. garlic granules, divided
  • 1/2 tsp. dried parsley
  • 1/4 tsp. cinnamon
  • 1/2 tsp. dried rosemary
  • 1 tsp. sea salt

Directions:

1.) Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Toss the butternut squash with the olive oil and 1/4 tsp. garlic granules.  Place on the prepared baking sheet and bake for 25-30 minutes in the oven at 400 degrees. When done, take out of the oven, transfer to a small/medium bowl, and use a masher to mash the butternut squash.

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2.) Transfer the mashed butternut squash to a medium mixing bowl.  Add the rest of the ingredients to the bowl, and mix together, using your hands, until completely combined. From the mixture, create balls that are about 1 to 1 1/2 inches in diameter.  Place them in the cups of a mini muffin tin.

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3.) Bake in the oven at 400 degrees for 20 minutes until the bites are cooked through and the meat is browned and no longer pink.

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4.) Transfer to a plate, and serve with toothpicks to use to pick them up.

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Yummers!!!! Enjoy! 🙂