Turkey and Spinach Roll

1/2 lb. 97% fat free turkey
1/2 lb. frozen spinach, cooked and drained
1/2 medium onion, chopped
Optional: kelp granules
2 T. Bragg's liquid aminos
1 T. San-J low sodium wheat free tamari

Seasonings:
1 dash red pepper flakes
1 T. garlic powder
1 T. onion powder
sea salt and pepper

Mix turkey, Braggs, tamari, and seasonings in a large bowl. Tear a long sheet of aluminum foil and spray with nonstick spray. Spread turkey in a thin layer on foil and top with spinach. Using the foil, roll the turkey and spinach tightly into a log. Bake at 350 degrees or steam (method I used) for 30-40 minutes or until turkey is no longer pink. Remove from foil and slice crosswise to serve. Garnish with fresh herbs and a drizzle of tamari or gluten free bbq sauce. These make great appetizers if you make smaller rolls.

Serves: 2

Salsa Egg Roll

4 eggs, scrambeled
4 T. hot salsa
1 T. organic virgin coconut oil

Seasonings:
parsley flakes
crushed red pepper flakes
cayenne pepper
oregano

Melt oil in a large pan and pour in scrambled eggs. Cover and cook over low heat 5-7 minutes. When eggs are finished, flip onto a platter and spread on salsa. Carefully roll the egg into a log and place seam-side down. Slice gently with a sharp knife and serve hot. These make great quick and appealing meals or appetizers.

Serves: 2 (meal) or varies (appetizer)

Spinach and Turkey Burgers

1/2 lb. 97% fat free turkey
1 small onion, chopped
2 c. frozen ( or fresh) chopped spinach, cooked and drained

Seasonings:
garlic powder
cayenne pepper
tumeric
sea salt and pepper

Mix turkey, seasonings, spinach, and onion and form into patties. Grill for 3-5 minutes keeping a close eye them since the meat is lean and cooks quickly. I did not find it necessary to add egg or gluten free breadcrumbs to keep them together.

Serves: 2

Corn and Cilantro Salsa

1 ear fresh, raw white corn
1 small bunch fresh cilantro
1 squeeze lime juice
1/4 c. chopped red onion
1 small jalapeno
1 dash sea salt

Mince cilantro finely and mince jalapeno finely (keep seeds). Slice fresh corn off the cob and add chopped red onion, sea salt, jalapeno, cilantro and lime juice. Toss and refrigerate until ready to serve. It makes a great side to tacos, burritos, quesadillas, or turkey burgers.

Serves: 4 (as condiment)