Start to finish: 45 minutes to an hour
Servings: 4
Green Goddess Sauce
Makes 3/4 cup
Ingredients:
- 1/3 cup feta cheese, cut or crumbled
- 1 cup spinach, packed
- 1 cup arugula, packed
- 1/2 cup basil, packed
- 1/4 cup tarragon, destemmed
- 1/3 cup green onions, cut into 1-inch segments
- 1/2 tablespoon garlic, chopped
- 2 tablespoons almond meal or almond flour
- 2 tablespoons almond milk
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
Preparation:
- Put the ingredients into a food processor and blend until smooth.
- Transfer to a bowl.
Turkey Burgers
Ingredients:
- 1 pound ground turkey
- 1/2 cup yellow onion, finely minced
- 1 tablespoon garlic, minced
- 2 tablespoons almond meal or almond flour
- 1 tablespoon Dijon mustard
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Buns of choice, toasted
- Mayonnaise
- Sweet yellow onion, thinly sliced
- Avocado, sliced
- Butter lettuce leaves
Preparation:
- In a medium bowl, add the ground turkey, onion, garlic, almond meal or almond flour, Dijon mustard, paprika, salt and pepper. Mix well.
- Divide the meat into four equal parts and form them into ½-inch-thick patties that are slightly wider than the buns. (The burgers will shrink as they cook.
- In a large frying pan on medium heat, add the olive oil. When the oil shimmers, add the four burgers, leaving space between them.
- Cook the patties for 3 to 4 minutes. Flip them and cook for another 3 to 4 minutes, or until their internal temperature registers 165 degrees.
- Assemble the burgers by spreading mayonnaise on the bottom half of each bun. Top with a patty, then the green goddess sauce, onion, avocado and lettuce. Place more green goddess sauce on the top half of the bun, and combine the two halves.
Sweet Potato Wedges
Ingredients:
- 2 pounds sweet potatoes (3 to 4 medium), washed
- 1/3 cup almond meal or almond flour
- 1/3 cup parmesan cheese, grated
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 3 tablespoons olive oil, divided
Preparation:
- Preheat the oven to 425 degrees.
- With a sharp knife, slice each potato in half lengthwise and then each half into four wedges about 1/2 inch thick at the ends. (Make sure to cut them evenly so they cook at the same rate.)
- Place the dry ingredients in a small bowl and mix until blended.
- Add the sweet potatoes to a large bowl and coat them with 2 tablespoons of oil.
- Sprinkle the dry ingredients over the sweet potato wedges and gently stir until they are coated.
- On a parchment-lined baking sheet, coat the paper with 1 tablespoon of oil
- Place the sweet potatoes in a single layer on the baking sheet. Bake on the middle shelf for 25 minutes, or until golden brown.