Today’s lunch was…
Thai Turkey Burgers
- 1 lb. ground turkey
- 1 egg
- 1 small zucchini, grated
- 1 bunch green onions, diced
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp coriander
- ½ tsp sea salt
- 2 TBSP toasted sesame oil
Combine all ingredients except sesame oil in a large bowl, and mix well with your hands. Heat toasted sesame oil in a frying pan. Form 4 patties with the meat and fry each patty until it’s cooked through. Plate it with a little bit of Frank’s Red Hot if you so please.
For dinner I went out of my comfort zone and decided to get cod. I’m not really a seafood eater, but I figured why not. Well, I tried it and it was good, but I probably won’t make it again for myself, personally. haha
Cod with Zucchini Salad
- 1 fillet of cod (I got frozen Alaskan Cod from Trader Joe’s because that’s all they had)
- Salt, pepper, and ground ginger to season fish
- 2 TBSP EVOO
- 2 zucchini, made into ribbons (just use a peeler)
- 2 bell peppers cut into strips
- 1 tsp fresh ginger, grated
- 1 TBSP coconut aminos
- Juice from 1/2 lemon
- 1 TBSP honey
- 1 TBSP toasted sesame oil
Season the cod with salt, pepper and the ground ginger; set aside. Steam the zucchini and peppers for about 3 minutes. Rinse with cold water, drain and pat dry, then place in a mixing bowl.
In a separate bowl, whisk together the grated ginger, coconut amino, lemon juice, honey and sesame oil. Pour over the zucchini and peppers; mix well. Place in refrigerator until ready to serve. Put the EVOO in a pan and fry the cod. Serve with a side of zucchini salad.
“Often we have to break down to break through.”
