#nutritiouschoices

These quick spinach and feta turkey burgers are a delicious and healthy alternative to traditional beef burgers. Packed with flavor from the spinach and feta cheese, these burgers are perfect for a weeknight dinner or a weekend barbecue.

Ingredients: 1 lb ground turkey. 1 cup chopped spinach. 1/2 cup crumbled feta cheese. 1/4 cup bread crumbs. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1 clove garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 1 egg. 4 hamburger buns. Lettuce and tomato slices optional, for garnish. Olive oil for cooking.

Instructions: Put ground turkey, chopped spinach, crumbled feta cheese, bread crumbs, diced red onion, chopped fresh parsley, minced garlic, salt, black pepper, and the egg in a large bowl. Mix the ingredients together until they are well mixed. Make 4 equal portions of the mixture and shape each one into a patty. Brush olive oil on a grill or skillet that is over medium-high heat to keep food from sticking. Grill or pan-sear the turkey patties for four to five minutes on each side, or until they are fully cooked and have a nice golden brown crust. You can grill or toast the hamburger buns until they are just barely browned. Put a turkey patty on the bottom half of each bun to make the burgers. You can top the patty with lettuce and tomato slices if you want to. Put the top half of the bun on top of the burger's toppings to finish it off. Feel free to pair your easy turkey burgers with spinach and feta with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Avocado Green Apple Smoothie tastes great because it has spinach, creamy avocado, and crisp green apple. This drink is great for breakfast or a snack in the middle of the day because it's cool and gives you energy.

Ingredients: 1 ripe avocado. 1 green apple, cored and chopped. 1 cup spinach leaves. 1 cup almond milk. 1 tablespoon maple syrup or agave nectar. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Add spinach leaves, a chopped green apple, ripe avocado, almond milk, maple syrup or agave nectar, and vanilla extract to a blender. Blend until smooth. Mix until it's creamy and smooth. You can add ice cubes and blend again to make it smooth if you want to. Pour into glasses and serve right away. Have a nice, cool Avocado Green Apple Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

This rainbow soup is full of flavor and color, making it a great addition to a keto or low-carb diet. It's healthy and filling because it's full of vegetables and you can add protein if you want to.

Ingredients: 2 cups cauliflower florets. 1 cup sliced bell peppers assorted colors. 1 cup chopped zucchini. 1 cup chopped broccoli. 4 cups chicken or vegetable broth. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. Salt and pepper to taste. Optional: 1/2 pound turkey sausage, cooked and sliced. Optional: 1/2 cup shredded cheese cheddar or mozzarella.

Instructions: In a large pot, combine cauliflower, bell peppers, zucchini, broccoli, and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender. Stir in garlic powder, onion powder, thyme, salt, and pepper. If using, add cooked turkey sausage slices and simmer for an additional 5 minutes. Serve hot, optionally topped with shredded cheese.

Prep Time: 10 minutes

Cook Time: 25 minutes

A healthy and refreshing quinoa salad with a cranberry pomegranate vinaigrette dressing on top. The flavors of pomegranate and citrus are very bright. This salad is a great way to eat something light and filling.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup pomegranate arils. 1 orange, peeled and segmented. 1 grapefruit, peeled and segmented. 1/2 cup chopped fresh cilantro. 1/4 cup sliced almonds, toasted. 1/4 cup feta cheese, crumbled.

Instructions: Mix quinoa and water in a saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Whisk the quinoa with a fork and set it aside until it's cool. Cooked quinoa, pomegranate arils, orange and grapefruit segments, cilantro, and toasted almonds should all be put in a large bowl together. Toss the salad ingredients together slowly. Put small pieces of feta cheese on top of the salad. Add the Cranberry Pomegranate Vinaigrette dressing to a different small bowl and mix it with a whisk. Pour the dressing over the salad and gently toss it all together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan stuffed butternut squash is a perfect centerpiece for your Thanksgiving table. Packed with flavorful quinoa, vegetables, cranberries, and pecans, it's both nutritious and delicious. The combination of sweet and savory flavors will satisfy vegans and non-vegans alike!

Ingredients: 1 large butternut squash. 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup mushrooms, chopped. 1 cup spinach, chopped. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Cut the butternut squash in half lengthwise and remove seeds. Place on a baking sheet, cut side up, and bake for 40-45 minutes or until tender. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until translucent. Add bell pepper, mushrooms, and spinach. Cook until vegetables are tender. Stir in cooked quinoa, dried cranberries, pecans, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, allowing flavors to meld. Remove squash from the oven and stuff with the quinoa mixture. Return stuffed squash to the oven and bake for an additional 10-15 minutes. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 60 minutes

A delicious and nutritious breakfast option that combines scrambled eggs with a medley of colorful vegetables. Perfect to kickstart your day!

Ingredients: 2 eggs. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup chopped spinach. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup shredded cheese optional.

Instructions: Heat olive oil in a pan over medium heat. Add diced onions and bell peppers, saut until they soften. Stir in diced tomatoes and chopped spinach, cook for another 2 minutes. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the beaten eggs into the pan with the veggies. Stir continuously until the eggs are fully cooked and scrambled. If desired, sprinkle shredded cheese on top and let it melt. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Spring Greens, Farro, Beet, and Citrus Salad is a vibrant and flavorful dish that combines the freshness of spring greens with the earthiness of farro, the sweetness of roasted beets, and the zing of citrus. It's a perfect choice for a healthy and satisfying meal.

Ingredients: 2 cups spring greens mix. 1 cup cooked farro. 2 medium beets, roasted and diced. 2 oranges, peeled and segmented. 1/4 cup chopped fresh mint. 1/4 cup crumbled feta cheese. 1/4 cup toasted walnuts. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Start by roasting the beets. Preheat your oven to 400F 200C. Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until they are tender when pierced with a fork. Let them cool, then peel and dice them. In a large salad bowl, combine the spring greens, cooked farro, roasted beets, and orange segments. Sprinkle the chopped fresh mint, crumbled feta cheese, and toasted walnuts over the salad. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine all the ingredients. Season the salad with salt and pepper to taste. Serve immediately as a refreshing and nutritious salad option.

Prep Time: 15 minutes

Cook Time: 45 minutes

A hearty and healthy vegan medley with the sweetness of butternut squash, the earthiness of spinach, and the overall health benefits of whole grains.

Ingredients: 1 small butternut squash, cubed. 2 cups spinach leaves. 1 cup cooked quinoa. 1 cup cooked brown rice. 1/4 cup chopped walnuts. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Toss the cubed butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 25-30 minutes or until tender. In a large bowl, combine the cooked quinoa, brown rice, roasted butternut squash, spinach leaves, and chopped walnuts. Drizzle with balsamic vinegar and toss to combine. Season with additional salt and pepper if needed. Serve warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 30 minutes