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Grilled Pineapple Turkey Burgers

By now you know that we’re girls who love experimenting and creating new, healthy food dishes.  And although we aren’t big on meat and don’t typically make traditional burgers, we do eat turkey and do love to try new dishes with them (have you tried our Turkey Fiesta Stir Fry, our Skinny Turkey Meatballs with Wild Blueberry BBQ Sauce or our Red Pepper Turkey Meatballs with Ginger Pineapple Compote just to name a few) — and we eat and experiment with chicken, fish and seafood as well!

 

So if you typically feel heavy, bloated and exhausted after eating a traditional burger, you can kiss those feelings goodbye and try this delicious grilled pineapple turkey burger recipe! Using turkey breast is a great substitute for the traditional beef because it is a lot leaner and is higher in protein. You’ll avoid the sluggishness that you feel when you eat a fatty, heavy burger (the blood races to your stomach, leaving your muscles and your brain when you eat a fatty meal, and stays in your stomach for a long time digesting the meal) and and the guilt.

 

Nothin’ like grilled pineapple to add a healthy, sweet delight! Um, yum!

 

Grilled Pineapple Turkey Burgers

Serves 4

Ingredients

20-oz package extra lean ground turkey breast (if your ground turkey doesn’t specify that it’s the breast than count on it being as high in fat as beef)
2 TB low sodium soy sauce
1/4 cup red bell pepper, chopped
1/4 tsp ground black pepper
1 tsp thyme seasoning
4 pineapple slices, approx 1/2 inch thick
1/2 cup shredded carrot (we love red carrots for their vibrant color, as photographed here)
1/2 cup shredded beets

Directions

1. Preheat the grill to medium.
2. In a large bowl, combine turkey, soy sauce, bell pepper, black pepper, and thyme. Mix well until thoroughly combined.
3. In a separate bowl, mix together carrots and beets.
4. Evenly distribute turkey mixture into 4 equal portions and form into patties.
5. Place patties and the pineapple slices on the grill.
6. After about 8 minutes, flip the burgers and the pineapple slices (the grill side of the turkey should be brown).
7. After another 3-4 minutes, remove pineapple slices and place one slice on top of each burger.
8. Keep on the grill for another 4-5 minutes and remove from grill. (Be sure meat is thoroughly cooked and not pink).
9. Place the burgers on a plate on top of a whole wheat bun.
10. Top with carrot/ beet mixture, evenly dividing between the burgers.
11. Serve with a salad or a side of steamed veggies. Enjoy!

Enjoy!

Nutrition Information (per burger)

Calories: 185, Fat: 2g, Carbohydrates: 10g, Protein: 33g

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!

Grilled Pineapple Turkey Burgers
 
Serves: 4
Ingredients
  • 20-oz package extra lean ground turkey breast (if your ground turkey doesn’t specify that it’s the breast than count on it being as high in fat as beef)
  • 2 TB low sodium soy sauce
  • ¼ cup red bell pepper, chopped
  • ¼ tsp ground black pepper
  • 1 tsp thyme seasoning
  • 4 pineapple slices, approx ½ inch thick
  • ½ cup shredded carrot (we love red carrots for their vibrant color, as photographed here)
  • ½ cup shredded beets
Instructions
  1. Preheat the grill to medium.
  2. In a large bowl, combine turkey, soy sauce, bell pepper, black pepper, and thyme. Mix well until thoroughly combined.
  3. In a separate bowl, mix together carrots and beets.
  4. Evenly distribute turkey mixture into 4 equal portions and form into patties.
  5. Place patties and the pineapple slices on the grill.
  6. After about 8 minutes, flip the burgers and the pineapple slices (the grill side of the turkey should be brown).
  7. After another 3-4 minutes, remove pineapple slices and place one slice on top of each burger.
  8. Keep on the grill for another 4-5 minutes and remove from grill. (Be sure meat is thoroughly cooked and not pink).
  9. Place the burgers on a plate on top of a whole wheat bun.
  10. Top with carrot/ beet mixture, evenly dividing between the burgers.
  11. Serve with a salad or a side of steamed veggies. Enjoy!
  12. Enjoy!
Nutrition Information
Calories: 185 Fat: 2g Carbohydrates: 10g Protein: 33g

Chocolate Banana “Ice Cream”

Looking for an easy dessert that will boost your energy? Chocolate Banana “Ice Cream”! This dessert is so easy to make and so delicious, you’ve got to try it!

chocolate_ice_cream

Pssst…you may also like our

Carob Peppermint Smoothie

Grapefruit “Detox” Smoothie

Apple, Flax, and Pomegranate “Detox” Smoothie

Blueberry Lemon Detox Smoothie 

Matcha Green Tea Smoothie 

Rise & Shine Delicious Smoothie

Wake Up Smoothie

It’s made with bananas, not cream and sugar, so it’s light and delicious! It won’t weigh you down so it will keep your energy level high.

Added bonus: This dessert is packed with potassium to help to lower your blood pressure, keeping your insides calm so that you can preserve your energy for the activities you want to to!

Chocolate Banana “Ice Cream”

Ingredients:

  • 4 ripe bananas
  • 3 Tablespoons cocoa powder
  • 2 Tablespoons Nutella or other chocolate hazelnut spread

Instructions:

  1. Freeze bananas thoroughly. Add bananas and cocoa to food processor or blender and pulse until creamy.
  2. Enjoy immediately!

Makes 4 servings.

Nutrition Facts Per Serving: Calories 154 Total Fat 3.5g Cholesterol 0mg Sodium 6mg Total Carbohydrate 35g Dietary Fiber 5g Sugars 19g Protein 2.5g

 For a get healthy plan, a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes please check out The Nutrition Twins’ Veggie Cure!

Chocolate Banana “Ice Cream”
 
Chocolate Banana “Ice Cream”
Serves: 4
Ingredients
  • 4 ripe bananas
  • 3 Tablespoons cocoa powder
  • 2 Tablespoons Nutella or other chocolate hazelnut spread
Instructions
  1. Freeze bananas thoroughly. Add bananas and cocoa to food processor or blender and pulse until creamy.
  2. Enjoy immediately!
Nutrition Information
Calories: 154 Fat: 3.5 Carbohydrates: 35g Sugar: 19g Sodium: 6mg Fiber: 5g Protein: 2.5g Cholesterol: 0mg

Lemon-Garlic Spinach and Kale

Did you know that an iron deficiency can leave you feeling tired?  Keep your iron levels and energy high by eating foods high in iron, such as spinach or kale, as well as foods that help you absorb iron, such as citrus fruits and garlic.  One of our favorite high-iron dishes is sautéed spinach and kale! And an added bonus – the citrus in the recipe boosts vitamin C uptake, which is a great energy booster!

Psst… looking for a few great drinks to save calories and “flush” bloat?  Please feel free to search this site!  And here are a couple to try:

Cucumber Blueberry Water Flush

Lemon Ginger Detox drink

Vitamin C Infused “Detox” Water

Lemon-Garlic Spinach and Kale
(We sometimes add corn in, for a touch of sweet crunch, as pictured above–especially if we don’t have pine nuts on hand.)
Ingredients:
  • 1 tbsp Extra Virgin Olive Oil
  • ½ a medium onion
  • 1 garlic clove, minced
  • 4 cups spinach
  • 2 cups kale
  • Juice of ½ a lemon
  • ¼ cup pine nuts, toasted
  • Salt and pepper to taste

Directions:

  • Heat olive oil in a sautéed pan over medium-high heat.  Add onions and cook until translucent.  Add garlic.
  • Begin to add spinach and kale a little at a time, each time leaving enough room to stir.  As the vegetables cook down and begin to wilt, add more.  Continue until all of the spinach and kale is added.  Let cook for about 7 minutes, or until all leaves are wilted.
  • Once wilted, take off heat.  Pour lemon juice on top and stir.  Add salt and pepper to taste.  Stir in.  Top with pine nuts.
Nutrition Information:
Serving Size: 100g; Servings: 4 (with Pine Nuts); Calories: 118; Calories from Fat: 79; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 38 mg; Total Carbohydrate: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein 3g; Vitamin A: 155%; Vitamin C: 87%; Calcium: 8%; Iron:10%
If you use 1/4 cup corn rather than the pine nuts, it will cause the calories to drop about 40 per serving.

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check outTheNutrition Twins’ Veggie Cure!

Lemon-Garlic Spinach and Kale
 
Ingredients
  • 1 tbsp Extra Virgin Olive Oil
  • ½ a medium onion
  • 1 garlic clove, minced
  • 4 cups spinach
  • 2 cups kale
  • Juice of ½ a lemon
  • ¼ cup pine nuts, toasted
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a sautéed pan over medium-high heat.  Add onions and cook until translucent.  Add garlic.
  2. Begin to add spinach and kale a little at a time, each time leaving enough room to stir.  As the vegetables cook down and begin to wilt, add more.  Continue until all of the spinach and kale is added.  Let cook for about 7 minutes, or until all leaves are wilted.
  3. Once wilted, take off heat.  Pour lemon juice on top and stir.  Add salt and pepper to taste.  Stir in.  Top with pine nuts.
Nutrition Information
Serving size: 100g Calories: 118 Fat: 9g Saturated fat: 1g Carbohydrates: 8g Sugar: 1g Sodium: 38mg Fiber: 2g Protein: 3g Cholesterol: 0mg

Confetti Coleslaw with Sweet Tahini Dressing

As you know, we’re all about getting more vegetables.  But let’s face it, if it doesn’t taste good, then no one’s gonna eat it.  That’s why we love this delicious, phytonutrient-packed dish! It’s easy to make, rich in manganese and magnesium, and packed with nutrients that will help keep your body healthy so that you can feel your best and have energy all weekend long!!

And if you’re looking for other veggie dishes we’ve got some delish recipes like Easy Crunchy Braised Cabbage, Colorful Detox Salad, Caramelized Cauliflower with Olive Oil and Lemon Juice, Easy Peasy Seasoned Brussel SproutsRoasted detoxifying Veggies.

Confetti_Cabbage_Slaw

Confetti Coleslaw with Sweet Tahini Dressing

Ingredients:

(Serves 4)

  • 3.5 cups shredded or grated cabbage
  • 1 cup grated cucumber, skin on
  • 1 cup grated carrots (approximately 2 small-to–medium carrots)
  • 1/2 cup grated sweet onion
  • 1/2 cup shelled organic hemp seeds

Optional: chopped walnuts, pecans and/or raisins, dried cranberries and/or chopped up avocado

Sweet Tahini Dressing

  • 2 Tbsp tahini
  • 2 Tbsp maple syrup
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp fresh squeezed lemon
  • 1/2 tsp garlic powder
  • Pepper to taste
  • Salt to taste

Directions:

  1. Grate or chop the slaw and add everything into a giant bowl. Toss the veggies.
  2. Dressing: Combine all ingredients and stir briskly until mixed well. Taste and if necessary add salt and pepper to taste.
  3. Toss the slaw with the dressing. If you want to save calories, dip your fork in your dressing and stab your salad. Enjoy!

Nutrition Info – per serving – makes 4 servings: Calories: 208, Fat: 11g, Protein: 8.5g, Carbs: 21g, Fiber: 5g

Note:  The fat comes from the good-for-you fat in the hemp seeds and in the tahini.

Confetti Coleslaw with Sweet Tahini Dressing
 
Serves: 4
Ingredients
  • 3.5 cups shredded or grated cabbage
  • 1 cup grated cucumber, skin on
  • 1 cup grated carrots (approximately 2 small-to--medium carrots)
  • ½ cup grated sweet onion
  • ½ cup shelled organic hemp seeds
  • Optional:
  • chopped walnuts, pecans and/or raisins, dried cranberries and/or chopped up avocado
  • Sweet Tahini Dressing
  • 2 Tbsp tahini
  • 2 Tbsp maple syrup
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp fresh squeezed lemon
  • ½ tsp garlic powder
  • Pepper to taste
  • Salt to taste
Instructions
  1. Grate or chop the slaw and add everything into a giant bowl. Toss the veggies.
  2. Dressing: Combine all ingredients and stir briskly until mixed well. Taste and if necessary add salt and pepper to taste.
  3. Toss the slaw with the dressing. If you want to save calories, dip your fork in your dressing and stab your salad. Enjoy!
Nutrition Information
Calories: 208 Fat: 11g Carbohydrates: 21g Fiber: 5g Protein: 8.5g

A Quick, Creative and Fatigue-Fighting Breakfast–Avocado Stuffed Egg

If you’re looking for a healthy, new change from your daily eggs and toast for breakfast, you may have just found your answer! This recipe is easy and definitely not your ordinary meal. It’s packed with protein which will help sustain you throughout the morning.  It also has energy revving quality carbs, good-for-you fats, fiber, and important vitamins that play a part in providing you with a burst of energy to start your day!

Egg_Avocado_Healthy_Aperture

Photo printed with permission from www.healthyaperture.com and www.onionandthings.com

Avocado Stuffed Egg

Ingredients:
All you need is half of an avocado, and an egg or egg whites (We use Eggland’s Best because they have 25% less saturated fat than ordinary eggs) , a slice of whole wheat bread, and your choice of seasonings to put on top and an optional teaspoon of chopped bacon.

Directions:
1. Preheat oven to 425 with a cast iron pan in there.
2. Slice the avocado in half and take out the pit.  Remove the hot pat and place half the avocado on there and crack an egg in it.
3. Top the egg with your favorite veggies (we like peppers, onions, spinach and mushrooms– but all veggies work and boost nutrients!) and sprinkle with chopped bacon (optional).
4.  Put the pan in the oven and cook until the eggs are cooked to the way you like them.
6. As your eggs are cooking, toast a slice of whole wheat bread so it can be served with your egg stuffed avocado.

 For a 10-Day Weight Loss Jumpstart and Detox Plan and more delicious recipes like this plus a Get Healthy Program please check out The Nutrition Twins’ Veggie Cure!

 

The Nutrition Twins work with Eggland’s Best to help people make healthier choices.

 

A Quick, Creative and Fatigue-Fighting Breakfast--Avocado Stuffed Egg
 
Avocado Stuffed Egg
Ingredients
  • All you need is half of an avocado, and an egg or egg whites (We use
  • Eggland's Best
  • because they have 25% less saturated fat than ordinary eggs) , a slice of whole wheat bread, and your choice of seasonings to put on top and an optional teaspoon of chopped bacon.
Instructions
  1. Preheat oven to 425 with a cast iron pan in there.
  2. Slice the avocado in half and take out the pit.  Remove the hot pat and place half the avocado on there and crack an egg in it.
  3. Top the egg with your favorite veggies (we like peppers, onions, spinach and mushrooms-- but all veggies work and boost nutrients!) and sprinkle with chopped bacon (optional).
  4. Put the pan in the oven and cook until the eggs are cooked to the way you like them.
  5. As your eggs are cooking, toast a slice of whole wheat bread so it can be served with your egg stuffed avocado.

Pear-Hazelnut Muffins

It’s February and do you know what that means? It’s Bake for Family Fun Month! We love to bake with our families; it gives us time to spend together while make delicious treats! There are so many different “healthy” desserts out there but we like to focus on not only healthy desserts, but also energizing desserts. We love using ingredients that give us natural energy because even though dessert is often the last “meal” of the day, it doesn’t mean your day is over!

One delicious, naturally energizing food is hazelnuts! Hazelnuts are rich sources of Vitamin E, protein, fiber, calcium, and iron. The best part? That combo of protein and fiber helps to provide long-lasting energy. Plus, they contain no cholesterol!

One of the best hazelnut dessert recipes we have come across over the years are pear-hazelnut muffins. Try these energizing muffins.

A_Pear_muffins

 

 

 

 

 

 

 

 

 

 

Pear-Hazelnut Muffins

Ingredients:

  • 2 cups of diced, peeled pears
  • ½ cup of chopped, toasted hazelnuts
  • 1 package of quick-bread dry mix
  • 2 eggs (We use Eggland’s Best because they are fresher than ordinary eggs and contain 25% less saturated fat)
  • 1 cup of non-fat buttermilk
  • ½ tsp on allspice, ground
  • 2 tbs of canola oil
  • 2 tbs of melted margarine
  • 1 tsp of vanilla extract
  • 2/3 cup of brown sugar

Preheat oven to 400° and prepare the quick-bread dry mix (directions on package) adding the allspice to it. Whisk together eggs, buttermilk, margarine, canola oil, vanilla, and brown sugar. Make a well with your fingers in the dry ingredients bowl, and add the wet ingredients to the dry bowl. Stir until combined and add in pears and hazelnuts. Transfer the batter into the muffin tins and top with extra hazelnuts. Bake for 23-25 minutes or until tops of muffins are golden brown.

Each muffin is 225 calories and delicious! A perfect dessert to leave you energized and satisfied!

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!

The Nutrition Twins work with Eggland’s Best to help people to choose the freshest, most nutritious eggs.

Pear-Hazelnut Muffins
 
Ingredients
  • 2 cups of diced, peeled pears
  • ½ cup of chopped, toasted hazelnuts
  • 1 package of quick-bread dry mix
  • 2 eggs (We use Eggland's Best because they are fresher than ordinary eggs and contain 25% less saturated fat)
  • 1 cup of non-fat buttermilk
  • ½ tsp on allspice, ground
  • 2 tbs of canola oil
  • 2 tbs of melted margarine
  • 1 tsp of vanilla extract
  • ⅔ cup of brown sugar
Instructions
  1. Preheat oven to 400° and prepare the quick-bread dry mix (directions on package) adding the allspice to it. Whisk together eggs, buttermilk, margarine, canola oil, vanilla, and brown sugar. Make a well with your fingers in the dry ingredients bowl, and add the wet ingredients to the dry bowl. Stir until combined and add in pears and hazelnuts. Transfer the batter into the muffin tins and top with extra hazelnuts. Bake for 23-25 minutes or until tops of muffins are golden brown.