Last week, I tried something I have never had any interest in before…Bikram (Hot) Yoga. For anyone who knows me, it’s probably pretty obvious that was a bad idea for a number of reasons; #1 being, I don’t like to sweat. I surprised even myself by stepping into the room but, I figured, like I tell my children, “you have to try it, before you say you don’t like it”. I went into the room with an open mind and as soon as the instructor came in and listed off a bunch of rules, I knew I was in trouble.
The funny thing is, I thought the temperature would be the biggest issue. I actually almost passed out and had to leave the room at the point I saw the thermometer read 122 degrees farenheight. However, that wasn’t really the worst part. It was the RULES! I was actually scolded by the instructor for taking a sip of water before a certain pose and leaving the room before we were in-between poses. Lady…I almost fainted!!!
I couldn’t wait to get out of there and into my kitchen where, other than adhering to our dietary restrictions, there are no arbitrary or unnecessary rules! After I left the studio, I went directly to the market without a shopping list. Ha! I bet that rigid instructor would be appalled!
I felt so much freedom as I walked through the aisles and could simply feel my way around; putting fruits, vegetables, meats and any other items that looked fresh and appealed to me most into my cart. I ended up with the largest endive lettuce head I’ve ever seen and some ripe local peaches. I knew I had some Gorgonzola at home and I was thinking some sort of salad mixing those three plus a protein would taste good. Which protein? I wasn’t sure. But, I had some ground turkey in the shopping cart too. I figured to see how it would all work together when I got home.
As I started to put the ingredients together, I realized, I wasn’t going to just put the peaches on the salad, I was going to put them into the ground turkey with some soy, teriyaki, sauteed onions, garlic and jalapeno and make a burger. I also added a ripe avocado and a few crisp bacon strips to the lettuce mixture. The end product was absolutely delicious! There was so much flavor between the burger and the salad, no bun or dressing was needed. So much more imaginative and tasty than if I had started with a recipe! Ahh, I felt so much better without those strict rules!
- Turkey Burgers
- 1 lb ground lean turkey
- ½ red onion, chopped
- ½ jalapeno, seeded and minced
- 2 garlic cloves, minced
- ½ peach, chopped
- 1 tbl soy sauce*
- 1 tbl teriyaki sauce*
- 1 tbl canola oil (or cook bacon for salad in a frying pan, remove and use reserved drippings)
- salt and pepper to taste
- 5oz Earthbound Organic Half Spring Mix & Half Baby Spinach or any other lettuce mix
- 1 head endive, chopped
- 1 ripe avocado, cubed and sprinkled with salt
- 4 strips bacon, cooked and chopped into bits
- ½ peach, cut into thin slices
- ¼ cup crumbled gorgonzola
- Mustard Vinaigrette, optional
- *I use Kikkoman or San-J Gluten Free
- Turkey Burgers
- Sauté onion, jalapeno and garlic over medium to low heat in canola oil (or reserved pan from bacon below) until onions are translucent (about 10-12 minutes), let cool to room temperature (about 15 minutes)
- In a bowl, use fork to mix ground turkey with soy sauce, teriyaki sauce and onion mixture and then add in chopped peach. Mix it gently so as not to damage the peaches too much
- Form patties and grill until cooked through
- Mix rinsed lettuces with chopped endive
- Top with avocado, bacon bits, gorgonzola and sliced peaches and serve alongside turkey burgers. You can toss it with a mustard vinaigrette, if you like.