I have been a bit out of the blogging loop as you can tell, but hopefully I’m back for the long haul. After a summer full of weddings, traveling, and my first Olympic Triathlon, I am now ready to get back into things in the kitchen.
Now, for those that know me and/or have been following my blog for a while, you might be wondering why I am posting a recipe with meat. Well, after many meetings with a new nutritionist, I am seeing how turkey does in my diet. It’s very possible that I might only be able to have it while I’m training since meat, especially turkey, is low in fat and high in protein and iron, but I’m still testing it out.
This recipe is something outside of the box and I’m still working on making it look prettier, but it was definitely delicious.
- 1 lb grass fed turkey
- 1 tsp garlic powder
- 1 T tumeric
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- pinch of sea salt and ground pepper
Mix all ingredients together and form four patties. Grill or bake, whichever you like best!
- 2 medium apples, peeled, cored, and chopped
- a large mango, peeled and chopped
- 1/2 medium sweet red pepper, chopped
- 1 cup honey
- 1 cup finely chopped sweet onion
- 1/2 cup white vinegar
- 1/4 cup minced ginger (use less if it’s too spicy for you)
- 1 T lemon juice
- 1/2 tsp each: nutmeg, cinnamon
- pinch of sea salt
Combine apples, mango, pepper, honey, onion, vinegar, and ginger in a large saucepan. Bring to boil over high heat, reduce heat, and boil uncovered for 20 minutes or until fruit is tender and mixture has thickened, stirring occasionally. Add lemon juice, spices, and salt; boil gently for 5 minutes.
Serve the chutney hot on top of the burger. Store for up to one week.