Turkey Burgers with Corn-Avocado Salsa

Turkey Burgers with Corn-Avocado Salsa
Prep Time
40 minutes
Number of Servings
4
Ingredients

Burger

  • 1 lb lean ground turkey
  • 2 tsp ground chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • 4 whole-wheat hamburger buns, split

Corn-Avocado Salsa

  • 1 cup fresh or frozen corn, cooked and sliced from the cob (if using fresh corn)
  • [q:1/2] of an avocado, peeled, pitted, and diced
  • [q:1/2] cup diced red bell pepper
  • 1 Tbsp lime juice
  • [q:1/2] tsp white wine vinegar
  • [q:1/4] cup chopped cilantro
Directions
  1. To make the burgers, mix together turkey, chili powder, cumin, and salt and pepper to taste in a large bowl. Form mixture into four patties.
  2. Grill, pan fry, or broil patties until meat is cooked through. Set burgers aside.
  3. To make the Corn-Avocado Salsa, gently toss corn, avocado, bell pepper, lime juice, vinegar, and cilantro together in a bowl. Season to taste with salt and pepper.
  4. Place each cooked burger on a bun. Top with Corn-Avocado Salsa and serve.
Nutrition Info
378 Calories, 26 g Protein, 33 g Carbohydrates, 4 g Fiber, 16 g Total fat (4 g sat, 7 g mono, 4 g poly), 444 mg Sodium, [nutrition:3] Vitamin B3 (niacin), C, [nutrition:2] Vitamin A, B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, Phosphorus, [nutrition:1] Pantothenic acid, Copper, Magnesium, Manganese, Potassium, Selenium, Zinc

Grilled Salmon with Peach and Avocado Salsa

Grilled Salmon with Peach and Avocado Salsa
Prep Time
10 minutes/Cook Time: 10 minutes
Number of Servings
4
Ingredients

Salsa:

  • 2 cups peeled and chopped peaches
  • 1 avocado, diced
  • [q:1/2] cup grape tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice

Salmon:

  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • [q:1/2] teaspoon kosher salt
  • [q:1 1/2] teaspoons olive oil
  • 4 (6 to 8 ounce) salmon fillets
  • Lime wedges for serving
Directions
  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
  2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
593 Calories, 43 g Protein, 109 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 41 g Total fat (8 g sat), 433 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Potassium, [nutrition:1] Vitamin A, Vitamin K, Magnesium, Zinc

Avocado-Chicken Salad with Honey Mustard Dressing

Avocado-Chicken Salad with Honey Mustard Dressing
Number of Servings
6 to 8
Ingredients
  • 3 Tbsp honey
  • 3 Tbsp prepared Dijon-style mustard
  • 2 Tbsp champagne vinegar (or white wine vinegar)
  • 2 tsp lemon zest
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp ground white pepper
  • 1 Tbsp poppy seeds
  • 2 cups diced rotisserie chicken
  • 1 cup diced cantaloupe
  • 1 cup diced honeydew melon
  • 1 large avocado, diced
  • 1 cup seedless red grapes
  • 8 cup torn butter lettuce
  • [q:1/2] cup cashews, coarsely chopped
Directions
  1. Whisk together the honey, mustard, vinegar, lemon zest, garlic powder, pepper and poppy seeds in a medium non-reactive bowl.
  2. Mix together the chicken, melons, avocado, and grapes into the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled.
  3. Arrange lettuce on a large serving platter, mound with chicken salad. Sprinkle cashews over the top and serve.

Chocolate-Avocado Mousse

Chocolate-Avocado Mousse
Prep Time
10 minutes, plus 20 minutes soak time
Number of Servings
Serves 4
Ingredients
  • 2 ripe avocados, halved, pitted, and peeled
  • [q:1/3] cup raw cacao powder
  • 2 Tbsp raw honey
  • 4 Medjool dates, pitted and soaked in warm water for 20 minutes, then drained
  • 1 tsp ground cinnamon
  • 1 vanilla bean, split lengthwise and scraped
  • 8 fresh cherries
  • Pistachio nuts 
  • Toasted coconut shavings, to serve
Directions
  1. Combine avocado, cacao powder, honey, dates, cinnamon, and vanilla bean seeds in a food processor. Blend until very smooth and fluffy.
  2. Spoon mousse into four small glasses. Top each with two cherries, pistachio nuts, and toasted coconut.
Nutrition Info
330 Calories, 5 g Protein, 0 mg Cholesterol, 44 g Carbohydrates, 28 g Total sugars (9 g Added sugars), 13 g Fiber, 20 g Total fat (5 g sat), 10 mg Sodium, [nut:3] Vitamin B6, [nut:2] Folate, Magnesium, Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin E, Vitamin K, Iron, Potassium, Zinc

Spicy Avocado & Quinoa Salsa

Spicy Avocado & Quinoa Salsa
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup quinoa, thoroughly washed
  • 2 avocados, chopped
  • 1 large ripe tomato, seeded and finely chopped
  • Handful of cilantro, chopped
  • 2 Tbsp extra-virgin olive oil
  • Pinch of sugar (optional)
  • [q:1/2]  1 red chile, seeded and chopped (depending on how fiery you like it)
  • [q:1/2] small red onion, chopped (optional)
  • Juice of 2 limes, divided
  • Sea salt and freshly ground black pepper
Directions
  1. Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.
  2. Meanwhile, put rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.
  3. Taste for seasoning and add extra lime juice or salt and pepper as required.
Nutrition Info
Made with [q:1/2] teaspoon sugar: 286 Calories, 4 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 4 g Total sugars (1 g Added sugars), 9 g Fiber, 22 g Total fat (3 g sat), 303 mg Sodium, [nut:3] Vitamin B6, Vitamin C, [nut:2] Vitamin E, Vitamin K, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc

Silky-Smooth Black Bean Soup

Silky-Smooth Black Bean Soup
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • Salt and freshly ground black pepper
  • 1 red chili, seeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 heaping tsp smoked paprika
  • 1 tsp ground cumin
  • [q:1/2] tsp dried oregano
  • 2 (14 oz) cans black beans
  • 2 sprigs thyme
  • 1 heaping tsp vegetable stock granules
  • 1 tsp balsamic vinegar 
  • Juice of 1 lime
  • To serve:
  • 1 avocado, roughly chopped
  • Handful of chopped cilantro
  • Juice of [q:1/2] lime
Directions
  1. Heat oil in a large, heavy-bottomed saucepan. Add onion and red bell pepper, season with salt and pepper, and lightly sauté for a few minutes until vegetables begin to soften. Stir frequently.
  2. Add chili and garlic and lightly cook for a few minutes before adding paprika, cumin, and oregano. Sweat for several minutes, allowing flavors of spices to infuse.
  3. Drain and rinse black beans and add to pan. Thoroughly coat beans in all spices before adding thyme and vegetable stock granules. Then pour in just enough water to cover beans.
  4. Add vinegar and simmer for about 20 minutes.
  5. Transfer to a blender, add lime juice, and process until completely smooth. Return to pan and gently heat, adding a little more water if necessary. Season to taste.
  6. Ladle into bowls and top with avocado, cilantro, and squeeze of fresh lime before serving.

Shrimp and Avocado Paleo Salad with Hearts of Palm

Shrimp and Avocado Paleo Salad with Hearts of Palm
Prep Time
25 minutes
Number of Servings
2
Ingredients
  • 1 clove garlic
  • 3 Tbsp fresh cilantro
  • 3 Tbsp fresh basil
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp fresh orange juice
  • [q:1/2] tsp salt
  • [q:1/2] cup olive oil
  • 1 can (14-oz) hearts of palm, drained and sliced
  • 2 large avocados, diced
  • [q:1/4] red onion, sliced very thin
  • 1 large tomato, diced or 1 pt cherry tomatoes, halved
  • 3 cups mache lettuce or Boston lettuce leaves, torn
  • 8 oz grilled wild shrimp, seasoned with salt, pepper, and a little lime juice
Directions
  1. To make dressing, combine garlic, cilantro, basil, lemon juice, orange juice, and salt in a blender. Slowly add olive oil and blend until smooth. Set aside.
  2. In a large bowl, combine sliced hearts of palm with avocado, red onion, lettuce, and tomato.
  3. Toss with dressing right before serving. If bringing to the office, pack lettuce separately from dressed avocados, onion, and hearts of palm. Assemble at the office. You can top with the grilled shrimp or serve it on the side if you like.

Spicy Taco Salad

Spicy Taco Salad
Number of Servings
Serves 1
Ingredients
  • 1 cup sturdy mixed greens like romaine, spinach, and green-leaf lettuce
  • [q:1/4] cup chopped carrots
  • [q:1/3] cup black beans, rinsed
  • [q:1/8] cup chopped low-fat jalapeno Cheddar, pepper Jack, or habanero cheese
  • [q:1/2] avocado, chunked
  • 1 Tbsp olive oil or hot-pepper-infused olive oil
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper, to taste
  • cumin
Directions
  1. Layer the first five ingredients in a medium bowl or on a dinner plate.
  2. Drizzle oil over salad, then the lemon juice. Sprinkle with salt, pepper, and cumin.
  3. Serve with baked corn chips or tortillas for wrapping.
Nutrition Info
Made with romaine: 597 Calories, 25 g Protein, 15 mg Cholesterol, 56 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 19 g Fiber, 34 g Total fat (7 g sat), 206 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin K, Folate, [nutrition:4] Vitamin B6, Phosphorus, [nutrition:3] Vitamin E, Calcium, Magnesium, Potassium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Iron, Zinc

Grilled Salmon with Strawberry Avocado Salsa

Grilled Salmon with Strawberry Avocado Salsa
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients

Salsa

  • 2 cups peeled and chopped peaches
  • 1 avocado, diced
  • [q:1/2] cup grape tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice

Salmon

  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • [q:1/2] teaspoon kosher salt
  • [q:1 1/2] teaspoons olive oil
  • 4 (6 to 8 ounce) salmon fillets
  • Lime wedges for serving
Directions
  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
  2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
613 Calories, 48 g Protein, 125 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 40 g Total fat (8 g sat), 450 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin K, Zinc

Baked Avocado with Red Rice Salsa

Baked Avocado with Red Rice Salsa
Number of Servings
Serves 8
Ingredients
  • 1 cup Lundberg Burgundy Red Rice
  • 4 avocados
  • 2 medium tomatoes, diced small
  • 2 Tbsp jalapeno, minced
  • 1 to 2 Tbsp lime juice, (depending on volume of tomato)
  • [q:1/4] cup red onion, minced
  • 2 tsp fresh garlic, minced
  • [q:1/4] cup cilantro, chopped
  • [q:1/2] tsp salt
  • 1 lime wedge per each half avocado
Directions
  1. Cook the Lundberg Burgundy Red Rice according to the instructions. While it is cooking, mix the tomatoes, jalapeno, red onion, garlic, cilantro, and salt. Add the lime juice according to taste. Salsa should not be too wet.
  2. Mix the cooked rice into tomato mixture.
  3. Preheat oven to 375 degrees.
  4. Cut the avocados in half and remove the pit. If the pit is small, scoop out a bit of the avocado to enlarge the cavity and then add that avocado to the rice mixture. (Avocado might turn brown if not cooked right away.)
  5. Using a large spoon, fill the avocado with the tomato/rice mixture. It is OK to overfill, covering the avocado pulp. Place the filled avocados in an oven-safe baking dish. (Can be wrapped in foil and heated on a medium heat grill.)
  6. Bake the avocado until it is warmed through, about 15 minutes (depending on size of the avocado). Remove from oven or grill and gently run a knife or spoon around the edge loosening the pulp from the skin. Serve immediately with a lime wedge and veggies or rice chips. Squeeze lime over the rice mixture and scoop with chips, veggies or a spoon.
Nutrition Info
Calories: 250, Total Fat: 15g, Saturated Fat: 2.5g, Cholesterol: 0mg, Sodium: 160mg, Total Carbohydrates: 27g, Fiber: 9g, Sugar: 2g, Protein: 4g
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