Celebrate Father’s Day with a BBQ!

Apple Turkey Burgers with Caramelized Onions

Ingredients (4 servings)

• 1 tbsp Coconut Oil

• 2 Yellow Onion (peeled and finely sliced)

• 2 Apples (green, divided)

• 1 lb Extra Lean Ground Turkey

• 2 tsps Dijon Mustard

• 1/2 tsp Ground Sage

• 1/2 tsp Dried Thyme

• 1 tsp Sea Salt

• 1/4 tsp Black Pepper

• 4 ozs Brie Cheese

• 1 head Green Lettuce (separated into leaves and washed)

Steps

1. Heat coconut oil in a frying pan over medium heat. Add yellow onion and saute for 30 minutes or until fried and crispy, stirring occasionally. When onion bits get stuck to the bottom, add 1 to 2 tbsp of water at a time to deglaze the pan. Set aside.

2. Take half your apple servings and shred into a bowl. Squeeze and remove excess juice (drink it or add it to a smoothie later!).

3. In a mixing bowl, combine the turkey, shredded apple, dijon, sage, thyme, salt and pepper. Form into patties.

4. Preheat grill over medium heat. Transfer burgers onto the grill and cook for about 7 to 8 minutes per side or until burger is cooked through and juices run clear. Remove from grill.

5. Cut the remaining apple into slices. Plate burger over a bed of lettuce and top with brie, apple slices and caramelized onion.

Notes

BBQ Lover

Grill your apple slices too.

No Grill

Cook burgers in the oven at 350 for 15 minutes per side.

More Carbs

Serve on a bed of brown rice or in a brown rice tortilla wrap.

Leftovers

Can be frozen up to 6 months in an airtight container.

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Grilled Mahi Mahi Tacos

Ingredients (4 servings)

• 1 lb Mahi Mahi Fillet

• 1 tsp Avocado Oil

• 1/2 tsp Chili Powder

• 1/2 tsp Smoked Paprika

• 1/4 tsp Cumin

• Sea Salt & Black Pepper (to taste)

• 1.5 cups Coleslaw Mix

• 1/4 cup Mayonnaise

• 2 tbsps Lime Juice (divided)

• 8 Corn Tortilla (small)

Steps

1. Place the mahi mahi in a large baking dish and drizzle with oil.

2. In a small bowl, mix together the chili powder, smoked paprika, and cumin and sprinkle it all over the fish. Season with salt and pepper. Let it sit for 20 minutes.

3. Preheat the grill to medium heat.

4. Meanwhile, combine the coleslaw, mayonnaise, and half of the lime juice with salt and pepper and set aside.

5. Place the mahi mahi on the grill. Grill the fish on each side for three to five minutes or until flaky and cooked through. Heat the corn tortillas during the last minute. Remove the fish from the grill and set aside. Remove the skin from the fish (it should come off easily). Flake the fish and pour the remaining lime juice over top.

6. When ready to serve, divide the coleslaw into the tortillas and top with the flaked fish. Enjoy!

Notes

Leftovers

Refrigerate in an airtight container for up to two days. Coleslaw can be refrigerated for up to four days.

Serving Size

One serving is two tacos.

More Flavor

Let the fish marinate for up to 24 hours.

Additional Toppings

Top with cubed avocado, mango, cilantro, or hot sauce.

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