Jamaican Jerk Turkey Burgers with Pineapple Salsa

dairy free gluten free paleo main dishes poultry grill

from: https://www.fannetasticfood.com/ Recipe link: Jamaican Jerk Turkey Burgers

These Jamaican Jerk Turkey Burgers with Pineapple Salsa will be your new favorite easy weeknight meal! Healthy and delicious for the whole family.

PREP TIME15 minutes COOK TIME10 minutes TOTAL TIME 25 minutes YIELD 4 BURGERS

Ingredients:

  • 1 and 1/2 cups diced pineapple
  • 1 red bell pepper, diced
  • 1/2 medium red onion, diced
  • 1 lime, zested and juiced
  • 1/4 cup cilantro, chopped
  • 1 lb ground turkey
  • 1 tablespoon Jamaican jerk seasoning
  • salt and pepper to taste
  • coconut oil, as needed
  • For serving: whole wheat buns, sliced red onion, lettuce, etc.

Instructions:

  1. In a bowl, stir together the pineapple, bell pepper, red onion, lime zest and juice, and cilantro. Season to taste with salt and pepper, then set aside.
  2. Combine the ground turkey and jerk seasoning, mixing just until combined. Be careful not to overmix, or the meat can become tough. Divide the turkey into four portions and shape into disks. Season with salt and pepper.
  3. To cook the burgers on a grill, lay a sheet of aluminum foil greased with coconut oil over the grill grates in case the burgers crumble a little. Place the burgers onto the foil and cook over high heat until golden brown on one side. Flip the burgers, cook until browned on the other side. Reduce heat to medium and close the grill cover, cooking until the meat is fully cooked through and no longer pink.
  4. To cook the burgers in a pan, heat a thin layer of coconut oil in a large skillet over high heat. Add the burgers and cook until golden brown on one side. Flip the burgers, cook until browned on the other side. Reduce the heat to medium, cover the pan, and cook 5-6 more minutes, until the meat is fully cooked through and no longer pink.
  5. Serve burgers with the salsa, on buns if desired. Enjoy!

Cookie Dough Ice Cream Sandwiches

from https://nataliejo.co/

Vegan and Paleo – No baking required

You will enjoy this wonderful, easy recipe on a hot summer day. This is a yummy treat for all ages! Try using carob chips or chocolate chips sweentened with monk fruit or stevia as an allternative.

INGREDIENTS

cookie dough

  • 1 cup date paste
  • 2/3 cup coconut flour
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/4 cup chocolate chips

ice cream

  • 3–4 frozen bananas
  • 1 can full-fat coconut milk
  • Optional: more chocolate chips

INSTRUCTIONS

  1. Combine all the cookie dough ingredients. Mix. It should just barely hold together, if it’s too dry add more date paste.
  2. Divide into 2 equal parts.
  3. Press half of the dough into the bottom of an 8×5″ pan (or a loaf pan or even a tupperware container) lined with parchment paper.
  4. Blend the frozen bananas and coconut milk until smooth. Add the chocolate chips (if using) and blend briefly to combine.
  5. Pour on top of the cookie dough.
  6. Freeze for 2 hours, stirring every 30 minutes to prevent ice crystals.
  7. Press the other half of the cookie dough into a rectangle.
  8. Once the ice cream is firm enough, add the top layer of cookie dough and gently press.
  9. Freeze overnight (or at least 8 hours).
  10. Once frozen, slice into bars and enjoy! Keep in the freezer.

Visit: https://nataliejo.co/cookie-dough-ice-cream-sandwiches/#tasty-recipes-14928 and check out more recipes!