Foodswaps 3: Turkey-avocado burger

I have discovered the wonderful world of burgers, which are neither fast-food junk or gourmet, but dripping of grease!

This low-fat turkey burger is a great weekend dinner: 498 kcal and 34.5g protein (but a lot depends on the ingredients you choose).

Ingredients:

  • 100g turkey steak
  • 1/4 of an avocado
  • 1 gem lettuce
  • 1 tomato
  • 1 tsp houmous
  • herbs and spices of your taste
  • 1 ciabatta roll

Preparation

  • Dry rub the turkey steak with your chosen herbs and spices (I like garlic salt, pepper, oregano and some chilli)
  • Grill it (I usually use a griddle pan)
  • Wash the gem lettuce and separate to leaves and slice the tomato
  • Toast your bun, spread with houmous
  • Assemble your burger: bun, lettuce leaves,¬†tomatoes, turkey, avocado, bun
  • Make a Chef's salad from the lettuce and tomatoes (adding some spring onions and cucumber?) you could not fit into the burger
  • Always feel free to add more vegetables (maybe some cheeky mozzarella too ;))

Enjoy :)

 

Turkey-avocado burger
Turkey-avocado burger

 

EH&EH

Foodswaps 2: A different meatball soup!

I like soups unless they are thick, heavy and creamy - in my opinion, those are sauces!

This quick and easy meatball soup recipe will blow your mind: it's simple, healthy and unbelievably filling.

Only 245 kcal per portion packed with 28g of protein.

Ingredients (serves 2):

  • 200g lean beef mince
  • 1 egg
  • 20g of flour of your choice
  • 1 clove of garlic, minced
  • 200g frozen vegetable mix (cauliflowers, carrots and peas)
  • 1 whole onion with the skin on
  • 2 celery sticks, whole
  • 2 vegetable stock cubes
  • salt and pepper to taste
  • 1 l water

Preparation:

  • Put the water in a saucepan on the hob to boil it
  • Mix the mince, egg, flour, garlic and some salt thoroughly, and form walnut-sized balls - the mixture will be enough for about 16 meatballs
  • Put the meatballs in boiling water. They are cooked when they float to the top.
  • Once the meatballs are cooked, add all the vegetables, spices and the stock cubes
  • Bring it to the boil, reduce the heat, cover it, and cook for 30 minutes
  • Serve it hot, maybe with some thin noodles

Tips:

  • Do not chop the onion - it is only needed for its taste, and it is easier to remove as a whole
  • When the meatballs cook there might be some foam floating on top of the water. It is only some cooked meat-juice. You can remove it with a very small strainer if you wish.
  • You can add other vegetables too. The variety of vegetables will make your soup taste even better!
  • This amount will make 2 very generous, or 3 normal portions.
  • It becomes even more tasty if you warm the leftover up the next day, however, it is not suitable for freezing.

Enjoy!

Meatball soup
Meatball soup

EH&EH