So with recent temperatures reaching the high seventies here in Los Angeles lately, my hubby and I have been cooking up a storm on our grill and this Sweet and Smokey Turkey Burger recipe is my latest favorite!

Extra lean ground turkey (preferably organic if you can find it) kissed with smoked paprika and topped with sweet barbeque sauce and smoked Gouda cheese creates a sweet and smokey combination that is absolutely deeelicious.

While extra lean turkey is super lean and packed with protein it tends to be a little bit dry, so balancing it out with the barbeque sauce and the cheese is the key to the flavor and texture of this burger.

Finish it up with some crisp spicy watercress (or arugula) and you’ve got yourself a Clean and Delicious burger that you can feel good about eating!

What’s your favorite way to dress up your turkey burger?

This is a super quick and simple recipe that I found in How-To Cook Everything by Mark Bittman (which is a great resource cookbook to have on hand for everyday, whole food meals, that don’t take too much time to make).

I love making white fish during the week for two reasons; it cooks crazy quick and both of my kids will gobble it up faster than I can get it on the table!

Pair that with delicious and nutritious and we’ve got ourselves a win-win-win-win. Phew… now, that’s my kind of meal!

So tell me… do you like to make fish at home?  What are some of your favorite ways to prepare your fish?  What time-saving tips and techniques do you find helpful when it comes to making fish for a weekday dinner?

“Man, this is so easy! Why don’t I make hummus more often?!”

This recipe is packed with flavor and really rich.  It’s my fave but sometimes when I want to lighten it up a bit, I’ll cut back on the oil and/or tahini a bit and add in a little extra water.

Definitely not as rich but still packed with flavor.

Once you’ve got this base recipe down you can add in lots of different flavors and ingredients.  A few of my favorites are roasted peppers, artichokes, and kalamata olives (BUT not all together;)!

What about you?!  Have you ever tried making hummus before?!  What are some of your favorite flavors?!

when we feel good, we tend to take actions that support us feeling good.

Point of the story: if you are in a space of feeling less than amazing, take a minute today to step back and do at least one thing that will make you FEEL good.

Maybe that means a mini-dance party in the living room, a simple walk outside, putting on your favorite nail polish, buying some fresh flowers or perhaps experimenting with a new green veggie.

And if you’re feeling uber-inspired to experiment with Dandelion Greens today, here are few recipes that caught my eye to get you started:

• Quick and Simple Lentils With Dandelion Greens
• Simple Sole Over Dandelion Greens
• Curried Red Lentil Soup With Dandelion Greens
• Wilted Dandelion Greens With Toasted Mustard Seed
• Dandelion Pesto

Have you ever worked with Dandelion Greens before?  What are some of you’re favorite Clean & Delicious ways to make them?

I originally saw this recipe in Eating Well Magazine and immediately thought it would be a great ‘make-ahead-lunch-idea’.

It’s one of those recipes that works hot, cold, or at room temperature and can be eaten with a spoon, fork, or fingers (because we all know that as much as we try to avoid it, sometimes lunch has to be eaten on-the-go, in the car!).

If you think of the recipe as a blueprint you can make this dish 101 different ways simply by changing up the fillings.  I’ve got quinoa, broccoli & cheddar on the brain right now but I bet a black bean, tomato, corn, and spicy jack cheese version would be great too!

Would love to hear if anyone gives this a try with some new flavor combinations… be sure to come back and let me know in the comments!

it’s just too easy not to know!

Having frozen brown rice in the freezer will give you a great ‘head-start’ option when time is not on your side and (as you’ll see in the video) you can make both individual sized portions (a trick I learned from Summer Tomato) or nice big family sized bags.

So enough with the chit-chat and on to How-To Freeze Your Brown Rice!

I almost always have a container of brown rice (or quinoa) hanging out in my fridge –  if for no other reason than to whip up my Easy Brown Rice And Black Beans.

Yes, it’s true… Katie eats this meal for dinner about twice a week.

What can I tell ya, it takes all of two minutes to make, and served alongside some mashed avocado, my two year old is a happy camper.

Happy two year old = happy Mommy.

Two minutes to makes kids dinner = plenty of time to make fresh squeezed margaritas.

Mommy after a fresh squeezed margarita = a very happy Daddy.

Ya see… who knew a container of brown rice in the fridge could have such a ripple effect?!!

Now go watch the video so you can bring some more brown rice love into your family!! xo

So, as you’ll see, I subbed in some whole grain pasta, added some peas, and used (mostly) Greek yogurt for the mayo.

This meal is like a tuna sammie in a bowl and just so happens to be a hit with the toddlers too.  Enjoy!!

So check it out and let me know what you think!

Do  you have any tips and tricks when it comes to making scrambled eggs?  I’m always game to hear something new;)

Here’s the simple truth of it… broccoli stems are as delicious as the florets and if you have a really fresh head of broccoli, dare I say, the stems can be even more sweet and tender than the florets.

And while the soup I make in this video is one of my favorite ways to use them stems, here are 5 more ways I love to use my broccoli stems:

1. Slice them into coins and stir-fry with a little ginger, garlic, say sauce, and sesame oil
2. Finely chop them and toss them into a salad
3. Saute in some coconut oil and scramble them into my eggs (they are great in frittatas and omelets as well)
4. Slice them into coins and roast at 400 for about 20 minutes (very similar to my Popcorn Broccoli only made with the stems)
5. Slice them into thin rounds and use as a ‘chip’ to dip into hummus or guacamole

What about you guys??  Do you save your broccoli stems?  What create ways do you find to use the stems??