First week of summer = Lots of recipes to post!

Since school is out, I really thought I would more time to update our blog this week, but who knew getting ready for a wedding could keep you so busy! ;)  One week from today Dan and I will be on Orcas Island getting ready to say our vows.

For those of you doing a nutrition challenge this month, these recipes are for you!  The first recipe is for a mixed nut butter that seriously tastes like candy, but it's not sweetened at all!  If you're missing peanut butter right about now, try it out.

Snickerdoodle Nut Butter

Yield: ~1-16 oz. jar (plus a little extra)
Gluten free, dairy free, soy free, egg free, vegan, Paleo

Ingredients

• 1 cup raw cashews
• 2 cups blanched hazelnuts
• 1 cup raw almonds
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• Dash of sea salt

Directions

1. Place the nuts in your food processor and begin to process.  Stop every 2-3 minutes, or as needed, to scrape down the sides of your food processor.  *Note, this will take about 20 minutes of processing before the nuts turn into butter.
2. After the nuts start getting smooth (about 15 minutes in for me), add your cinnamon, vanilla extract, and sea salt.  Continue to process until you have the perfect, creamy, peanut butter-like texture.

---

This next recipe is very simple to make and tastes delicious.  I could eat this plain, but it would also taste good on top of a salad or as a sandwich on my Plantain Bread.

If you are concerned about mercury levels in fish, this chart gives you a good idea about how often you should eat canned tuna.  Also interesting to note is that light tuna has lower mercury levels than albacore tuna.  I like buying my canned tuna from Trader Joe's (best price I've been able to find and their tuna is pole-caught, which is better for the environment).  Just be sure that whatever tuna you choose to buy it is packed in water or olive oil, NOT soybean oil!  I have also been loving the new Kosher Dill Pickles that Trader Joe's has (no added preservatives), which is where I got my pickle juice from for this recipe.

Tuna Salad

Yield: 2-3 servings
Gluten free, dairy free (omit Kefir), egg free, soy free, Paleo, Whole30

Ingredients

• 2 cans of tuna
• 1 avocado
• 1/4 cup sunflower seeds
• 1 Tablespoon pickle juice
• 1 teaspoon dried dill
• 1/2 teaspoon Dijon mustard
• 1/4 teaspon cumin
• Black pepper, to taste
• *Optional- 1/4 cup Plain Organic Grass-fed Kefir (You can purchase the Latta brand from Wegman's-My favorite!)

Directions

1. In a large bowl, scoop out the flesh of the avocado and mash it until smooth.
2. Drain your cans of tuna, then add the remaining ingredients to the bowl with the avocado.
3. Mix until well combined.  Store any leftovers in the fridge.

---

The spices in this burger give it some really great flavor and the avocado sauce tops it all off perfectly!

I don't have a picture of my original burger stacks, but this is how I served my leftover burgers the next day!

Satay Turkey Burger Stacks

Yield: 5 burgers
Gluten free, dairy free, egg free, soy free, Paleo, Whole30

Ingredients

For the Burgers:

• 1.3 lb lean ground turkey
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 teaspoon turmeric
• 1 Tablespoon curry powder
• 1 teaspoon smoked paprika
• 1/8 to 1/4 teaspoon red pepper flakes
• 2.5 Tablespoons sunflower seed butter (You can make your own using my recipe, or buy any nut butter as long you check the ingredients for any added sugars/oils that aren't allowed for the nutrition challenge!)

For Assembling the Burger stacks:

• 1-2 bags spinach, sauteed in coconut oil 
• 1-16 oz. container mushrooms, chopped and sauteed
• 1 recipe of Avocado Sauce, see below

Directions

1. Preheat your grill on medium-high heat.
2. Mix all burger ingredients in a large bowl.
3. Form the ground turkey mix into 5 patties.
4. Lightly grease the grill plates, then add your burgers.
5. Cook on the grill for about 6-8 minutes per side, or until fully cooked through.
6. To serve, place your desired amount of spinach on a plate.  Place your burger on top of the spinach, then add some sauteed mushrooms and avocado sauce on top.  *Optional-Top it all off with some extra hot sauce!

---

Avocado Sauce with a Kick

Gluten free, dairy free, soy free, egg free, vegan, Paleo, Whole30

Ingredients

• 1 avocado
• Juice from 1/2 lime
• 1 Tablespoon fresh cilantro, chopped
• 1 garlic clove, crushed
• 1 teaspoon Frank's hot sauce
• Pepper and salt, to taste

Directions

1. Scoop the flesh out from the avocado and place in a food processor.
2. Add the remaining ingredients to your food processor and process until a [mostly] smooth texture is reached.

-Brought to you from Erin's Kitchen