Sunday night BBQ :)

Sorry I'm just getting this post up today. Yesterday ended up being really busy, but no worries as the food was delish! :) We invited a friend over for dinner last night & a few weeks ago, I had promised him that we would grill out, so that's what we did. We made turkey burgers, veggie kabobs with a pesto sauce, grain free buns, and homemade Oreos for dessert. Despite the burgers falling apart a little bit, I thought they were awesome! Dave liked the ones we did a few weeks ago better, but said he still liked them. I can't remember last weeks burgers (lol) but I'd make this again with a few tweaks so the burgers stay together better.   

TURKEY BURGERS

1 lb ground turkey

1 green onion, minced

1/4 onion, minced

1 garlic clove, minced

2 Tbsp Cilantro, finely chopped

1 Tbsp worchestershire sauce

1 egg

1/2 tsp tomato paste

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1 Tbsp chili powder

1 Tbsp Sriracha

1 Jalapeño pepper, minced

Mix all ingredients together with hands. Then form 4 patties.  Place on hot grill & cook until its done! :) 

Top with cheese (if you like), red onion, tomato & avocado. Enjoy! 

RECIPE IS FROM: 

http://www.threedietsonedinner.com/2012/03/loaded-paleo-turkey-burgers-sweet.html?m=1

GRAIN FREE BUNS

Ingredients (makes 4 buns)
1 1/2 cup raw cashews
3 eggs, divided
3/4 teaspoon apple cider vinegar
1/4 cup almond milk (or other non-dairy milk)
4 tablespoons melted butter or ghee (coconut oil will work too, I just like the richness of the butter)
1/3 cup coconut flour
1/4 cup blanched almond flour
1 teaspoon salt
1 teaspoon baking soda

1/4 teaspoon garlic powder (my addition to the recipe)

1/4 teaspoon onion powder (my addition to the recipe)

Sesame seeds, toasted (my addition to the recipe) 

Preheat oven to 325 degrees.

Place the cashews, egg yolks, vinegar, milk, and butter in a food processor, and process until very smooth. Add the coconut flour, almond flour, salt, garlic powder and onion powder and process again until a smooth and a sticky dough has formed.

Beat the egg whites in a separate bowl until stiff peaks have formed.

Add the baking soda and egg whites to the food processor, then pulse 8-10 times until everything is incorporated.

Using very wet hands, shape the dough into 4 buns, almost like hamburger patties. Re-wet your hands in between each bun to ensure the dough doesn’t stick to your hands. Sprinkle with sesame seeds if you desire. 

Bake on a cookie sheet lined with parchment paper or a SilPat for 25 minutes.

RECIPE IS FROM: 

http://www.againstallgrain.com/2012/05/25/grain-free-hamburger-buns/

Veggie kabobs with pesto sauce:

*Use any combo of veggie that you like.

1 summer squash, cut into chunks

2 zucchini, cut into chunks

2-3 bell peppers, cut into chunks

cherry tomatoes

2 red onions, cut into quarters

Handful of mushrooms

1/2 of the pesto sauce 

bamboo skewers, if wooden soak in water for at least 20 minutes before using

Pesto Sauce

3/4 C packed fresh basil leaves

1 T. fresh parsley

1 clove of garlic, rough chop

1/4 C. pine nuts

salt and pepper to taste

1/4 C. olive oil

1. Add all ingredients except the oil to a food processor.  Pulse until it forms a paste.
2. Slowly drizzle in the oil while the processor runs on low.
   
   
   Once you've made the pesto sauce, put all the veggies in a large bowl and toss until coated evenly. Skewer the veggies and grill until the veggies are browned and slightly soft.  Serve with the excess pesto sauce if you have reserve.
   
   
   RECIPE IS FROM: 
   http://themangoduck.blogspot.com/2011/06/pesto-kabobs.html?m=
   

   This probably doesn't look that appetizing but this is leftovers I made today for lunch. Totally forgot to get a pic yesterday. 

• DESSERT
• For dessert I took one of the cookies, placed it in the bottom of a bowl and topped it with fresh strawberries & raspberries with a dollop of truwhip. It's was YUMMY! 
• Oreo cookies:
• Cookie:
• ½ cup + 6 tablespoons almond flour
• ¼ cup arrowroot powder
• ¼ cup raw cacao powder
• 4 tablespoons butter
• 1 tablespoon coconut milk (full fat can)
• ½ teaspoon vanilla extract
• 2 tablespoon raw honey (adjust the amount of sweetener to your liking)

Buttercream Filling:

• 3 tablespoons coconut butter
• ½ teaspoon vanilla extract
• 2 tablespoon water

Instructions

Cookie:

1. mix the almond flour with the arrowroot powder and raw cacao powder
2. in a separate bowl beat the butter until fluffy and mix in the coconut milk, vanilla extract and raw honey
3. stir wet ingredients into almond flour mixture until combined and refrigerate for 15 minutes
4. roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
5. remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet
6. cut dough into 2-inch circles and bake at 350°F for 9-11 minutes, until lightly golden
7. let cookies cool on baking sheet then transfer to a wire rack

Buttercream Filling:

1. mix all of the buttercream ingredients until combined (I used an hand mixer)
2. drop about 1 teaspoon of the buttercream filling in the center of one cookie and top it with another cookie
3. store in an airtight container at room temperature or in the fridge

Cookies before the filling

After the filling. Yum!!

RECIPE IS FROM: 

http://livinghealthywithchocolate.com/desserts/homemade-oreos-gluten-free-paleo-1586/