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Recipes with Whole Wheat Pasta

We Tried 5 Frozen Turkey Burgers & This Is the Best



Do you remember when your only burger options were ham or cheese? Yes, it is unimaginable for us too, as relic-like as in those mythical days before the Internet. When it comes to summer barbecuing, there are plenty of options. With beef alone, you can choose between different fat contents; different cuts; fed with grass or grain; Onions and cheese in the mix – the list goes on and on. Then there is chicken, salmon, bison, plant-based options and of course the gateway to this whole burger revolution: the turkey burger.

Invented by Robert C. Baker, board member of Cornell Corporation, whose other contributions to modern staple foods include chicken nuggets (can you believe they didn’t exist until 1963 ?!), turkey has become a first step for those looking for a healthier approach to their all-American diet. In fact, this move was so popular that between 2015 and 2017, demand and consumption in restaurants with limited service increased by 20%!

Whether this is actually a healthier swap depends on the pies you buy. From a nutritional standpoint, the turkey burger’s profile isn’t all that far from beef – part of what made it such a natural trade. Sure, you’re sacrificing a little protein, iron, and zinc when choosing red meat, but you’re getting more B vitamins for energy metabolism, in most cases fewer calories per average serving and fewer saturated fat.

However, turkey burgers are a smart choice if you have difficulty processing red meat or prefer the flavor of poultry and – most importantly – want to take the good home with you. And with this taste test, we can help you with the latter.

We selected five popular all-white national brands of plain-flavored, low-fat, frozen turkey patties while grilling them on a George Foreman table grill. All of them were frozen for convenience, and we tried them first neat and hot, then with simple classic burger toppings like American cheese, ketchup, lettuce, tomato, and sliced ​​red onion on multigrain rolls to see how they played with others.

Without further ado, let’s talk about a real turkey. And for more, make sure you stock up on the 7 Healthiest Foods You Should Be Eating Right Now.

This salt, gluten, and casein free turkey burger is human raised, certified organic, GMO-free, Whole30 approved, and vegetarian-fed. Plus, it had the lowest amount of calories per 4 ounce serving. All of this added up to the most expensive per patty in the bunch.

First of all, the box was not resealable, which was immediately detrimental, and the inner bag was not sealed either. Not ideal! The dark pink meatballs were frozen between sheets of paper and had a striking resemblance to the “pink mud” that made its popular cousin, the nugget. But we all know that appearances can be deceptive, so we threw it on the grill and it promptly stuck to it.

When cooked, the hue changed from mauve to dark gray like deceitful meat. It also became very difficult to cut through. “That’s a gummy pancake,” remarked one tester of the dense patty, an impression unsupported by its mild taste and strange, artificial aftertaste that followed each chew. There was a turkey flavor to the toppings, but a very wild rendering that felt uncomfortable.

Overall, we recommend budgeting your hard-earned dollars and calorie limits for each of our other selections as this one falls incredibly behind the rest of the competition.

Butterball Turkey Burger

Fortunately, the “bad” burger series ended right here because it was all sauce, baby, starting with the basic recipe from this iconic brand.

Butterball is the brand leader in retail, and after testing this burger, we’re not indulging in this ranking. The lean turkey patties made from white meat contain no nitrates, nitrites, gluten or artificial ingredients. All they’re made of is ground turkey, sea salt, and a few other natural flavors that we suspect may contain celery – a common preservative in “cleaner” processed meat products – based on the little flavor suggestion we got from our first bite.

The patties come in two packs of four, shaped into perfect but disarmingly white rounds. These also stuck to the grill a bit, but did not lose too much moisture due to the breaks. In fact, the burgers stayed very juicy. These were the most common “poultry” tasting burgers, starting with the slight taste of ground white chicken and ending with a turkey. Between bread and some vegetables, it was a neutral vehicle for all of his equipment. Only lightly salted, this is a rather neat choice that will delight any palate and serve as a great foundation to build on.

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Jennie o turkey burger

For those who feel like one burger is never quite enough and two might be too much, these pound patties might just be their goldilocks. Also, the fact that the burgers are individually wrapped and sealed is a big plus; You are not required to open up and eat more than you absolutely need.

Weight aside, adding to their beefier feel is the fact that they’re very dense – not overly like the Applegate, but enough that it feels massive and requires more chewing. While the burgers start out juicy when they come straight off the grill, they get drier faster than expected, which was good in that it forced us to slow down.

These tasted more like pure white turkey meat, which was accentuated with small puffs of salt. Although they were full-bodied and meaty, they weren’t wild and ended up with no lingering aftertaste. In addition, when turned into a burger, they were more than willing to pull back to play well with others, remained remarkably sturdy for toppings, and stood up to them well.

Peasant family turkey burger

This new addition is the upgrade to the turkey giant’s standard burger. They are made from pure white meat, only accented with sea salt, and contain rosemary extract instead of just “natural flavor”. They’re also included in two easy-to-open packs of four, which is always a bonus. You will notice that the bright white meat has visible air pockets, indicating that it has been more easily pressed and is therefore not tough.

This assumption has proven correct. The burgers provided a moist bite each time with a great texture that crumbled in your mouth but not on the grill or before you started chewing. The overall taste was again more of chicken than turkey, but was characterized by a more assertive saltiness. The meat itself, however, was more neutral, devoid of savagery. It also didn’t leave any residual turkey flavor shadows hanging around and souring in the mouth as can sometimes happen with turkey. It turned out to be an instantly filling sandwich that was seasoned just enough to hold its own against toppings and a bun without being intrusive with its character.

Bubba burger

Even without the claim “juicier than ever” being announced on the packaging, we expected this, as it has the advantage of having 3% more fat than its competitors. And it was! And we say that with great surprise and pleasure, because the outside of this irregularly shaped, amoeba-shaped burger developed a grill-brand-friendly crust earlier than the others. Because of this, we thought it was going to cook through too quickly, but those pinkish-pink patties were protected by a thick, fleshy density that kept the centers from losing too much liquid.

They were full-bodied and robust. Plus, the thick, heavy construction of the patties just invited us to stack the toppings. What really sets these apart is that they finish with a sweetness that lasts pleasantly even after the bite is over, with an abundance that was not found in the other turkey burgers. For a juicy texture, balanced taste, and an overall satisfying turkey burger that feels like an option rather than a sacrifice, this is the place to go.

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Recipes with Whole Wheat Pasta

Zoodle Ramen Bowls Recipe (Dairy-Free, Gluten-Free, Low-Carb)



Would you like to combine your lunch break with some healthy alternatives? Do you want to save grain – even just a little? Are you trying to eat more plants? Do you have a lot of zucchini to consume? If you answered yes to any or all of these questions, try this zoodle ramen bowl recipe. It’s full of vegetables and flavor, and easy to make! Not to mention, it’s naturally dairy-free, gluten-free, grain-free, nut-free, and low in carbohydrates to suit various nutritional needs.

Zoodle ramen is how we make superfood bowls at home

This recipe is just slightly different from the recipe for Vegetarian Ramen Zoodle Bowls in. modified The Atkins 100 edible solution. In the past, all Atkins food was milk-filled, but in recent years they have struggled to offer more dairy-free low-carb options like this one. It’s full of cheap, everyday veggies and just enough protein for balance.

But what if you don’t have a spiralizer? There is no rule that you have to do zoodles. You can simply slice or chop the zucchini to make a delicious Japanese-style soup. The spiraling just makes it “ramen”.

Zoodle Ramen Bowls Recipe - Healthy Zucchini Recipe Full of Plants!  Superfood, low-carb, Atkins soup that is dairy-free and gluten-free.  Plant-based, vegan, and allergy-friendly options

Special Nutrition Advice: Zoodle Ramen Bowls

According to ingredients, this recipe is dairy-free / dairy-free, gluten-free, grain-free, tree nut-free, optionally peanut-free, optionally soy-free, optional paleo, and vegetarian. Be sure to choose a broth that suits your nutritional needs.

For egg free Zoodle Ramen Bowls, replace the egg with your favorite protein. We like tofu (not soy free) or chicken with this dish. Use a vegetable protein for vegan.

Zoodle ramen bowls


Recipe type: main dish

Kitchen: Japanese

  • 4 large eggs
  • 2 cups of water, plus extra for boiling and ice water
  • 1 liter (4 cups) vegetable broth
  • 3 cups of broccoli florets
  • 4 cups of spiraled zucchini
  • 1 (5-ounce) sachet of baby spinach
  • 1 tablespoon + 2 teaspoons of white miso paste (use chickpea miso for soy-free)
  • kosher salt, to taste
  • 1 tablespoon of toasted sesame oil, plus additional to taste
  • 2 cups of mung bean sprouts for garnish
  • Chili and garlic sauce, for garnish
  • 1 cup of grated raw carrots for garnish
  • 4 tablespoons of crushed peanuts for garnish (omit peanut-free and paleo)
  1. Bring a saucepan of water to a gentle boil. Add the eggs and cook for 7 minutes. While the eggs are boiling, prepare a bowl of ice water. Transfer the boiled eggs to ice water.
  2. Drain the cooking water from the saucepan, then add the broth and 2 cups of water. Bring to a simmer over medium heat. Add broccoli and fry for 3 minutes. Add the zucchini and spinach and cook until the zucchini is crispy and tender, 2 to 3 minutes. Take the pot off the stove.
  3. Just take about ½ cup of the broth from the pot into a small bowl. Add the miso paste and whisk it together. Return the mixture to the soup, add the sesame oil and stir. Add salt to taste. Cover to keep warm.
  4. Remove the eggs from the ice bath. Peel off the shells and cut the eggs in half lengthways.
  5. Divide the soup between four serving bowls. Top each serving with an egg (two halves) and ½ cup of sprouts. Drizzle with chilli-garlic sauce and additional sesame oil as desired. Top each serving with ¼ cup of crushed carrot and 1 tablespoon of crushed peanuts.

Serving size: ¼ recipe Calories: 251 Fat: 13.5 g Carbohydrates: 22g Sugar: 8.6 г Sodium: 553mg Fiber: 6.6г Protein: 14.9 g


More healthy dairy-free, gluten-free bowl recipes

Thai peanut buddha shell

Thai Buddha Bowls recipe for dairy-free keto and paleo diets with vegan, peanut-free and nut-free options

Smoothie bowl with chocolate, chia, raspberry & acai

Smoothie bowl with chocolate, chia, raspberry and acai

Moroccan roasted vegetable power bowls

Moroccan Roasted Veggie Power Bowls Recipe - a sample of Nourishing Superfood Bowls by Lindsay Cotter (gluten-free, plant-based)

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Recipes with Whole Wheat Pasta

From Tahini-Oatmeal & Chocolate Chunk Cookies to Cranberry Tea Cakes: Our Top Eight Vegan Recipes of the Day!



Ready, set, recipes! Here are our just released freshly made recipes in one convenient place! These are the best vegan recipes of the day, and now a part of the thousands of recipes on ours Food Monster App! Our latest recipes include biscuits and tea cakes. So if you’re looking for something new and tasty, these recipes are for you!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our archive of popular trends!

1. Tahini oatmeal & chocolate chunk cookies

Vegan tahini oatmeal & chocolate chunk cookies

Source: Tahini Oatmeal & Chocolate Chunk Cookies

Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies by Katia Martin just roll off your tongue. These are the best gluten-free, vegan oatmeal and chocolate chips ever!

2. Cinnamon, oatmeal, and banana bread bars

Vegan cinnamon, oatmeal and banana bread bars

Source: Cinnamon, Oatmeal, and Banana Bread Bars

The perfect breakfast, snack or dessert for your wholesome, plant-based or vegan diet! These cinnamon-oatmeal-banana bread bars by Sarah Ottino are gluten-free, oil-free, soy-free and free of refined sugar. You can even skip the maple syrup or agave nectar when your bananas are ripe enough, especially if you opt for some flavored vegan protein powder.

3. Cranberry tea cake

Vegan cranberry tea cake

Source: Cranberry Tea Cake

These Aaron Calder cranberry tea cakes are incredibly tasty and good for you. Although they take a while from start to finish, you can get on with other things as they go up. Using spelled instead of white flowers increases the fiber and nutrients and cranberries give them a unique flavor instead of the traditional sultana version.

4th. Caramel mocha overnight oats with whipped coffee

Vegan caramel mocha overnight oats with whipped coffee

Source: Caramel Mocha Overnight Oats with Whipped Coffee

Make decadent caramel mocha overnight oats with Shanika Graham-White whipped coffee topped with whipped coffee for an over-the-top breakfast with tons of fiber, protein, and caffeine! The creamy, pudding-like oatmeal is swirled with sweet caramel and dipped in chocolatey mocha cold brew for a breakfast that really wakes you up.

5. Paleo blueberry zucchini muffins

Vegan paleo blueberry zucchini muffins

Source: Paleo Blueberry Zucchini Muffins

These Paleo Blueberry Zucchini Muffins from Kat Condon are grain-free, dairy-free, free of refined sugar and vegan! Full of blueberries and chopped up zucchini, these muffins are soft, fluffy, and perfectly sweet.

6. Chocolate millet cake

Vegan chocolate millet cake

Source: Chocolate Millet Cake

This Namita Tiwari Chocolate Millet Cake is great for so many reasons, mostly because it just tastes so good! It’s definitely a simple on-the-go dessert cake and it’s really tasty.

7. Three-layer vanilla velvet cake

Vegan three-layer vanilla velvet cake

Source: Three Layer Vanilla Velvet Cake

While this Triple Layer Vanilla Velvet Cake by Tori Cooper is definitely a great vacation treat, it’s also a perfect cake for all occasions, from birthdays to anniversaries.

8. Simple cinnamon pecan cookies

Vegan simple cinnamon pecan cookies

Source: Simple Cinnamon Pecan Cookies

These Easy Cinnamon Pecan Cookies from Hayley Canning are tough on the outside and soft on the inside. Who doesn’t love a buttery, gluten-free pecan biscuit.

Learn How To Make Plant-Based Meals At Home!

For those who want to eat more plant-based foods, we strongly recommend downloading the Food Monster app – with over 15,000 delicious recipes. It is the greatest herbal recipe source for reducing your ecological footprint, saving animals and getting healthy! And while you’re at it, we encourage you to find out about the ecological and health benefits of a plant-based diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to the One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please remember to support us with a donation!

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Recipes with Whole Wheat Pasta

Bringing People Together with Easy to make Russian Comfort Food



Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.

There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.

So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.

Why Russian Food?

Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.

Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.

However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.

But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.

Why are people now more interested in foreign kitchens?

Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.

Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.

Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.

What is a multicooker and can they really help someone cook?

A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.

Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.

Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.

So what is Russian food made of? Is it just a lot of cabbage and potatoes?

Why do Russians eat so many potatoes?

Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.

Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.

Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.

The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.

What is the national dish of Russia?

Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.

It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.

Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.

Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.

Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.

Easy to prepare Russian dishes

Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.

Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.

The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.

Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.

Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.


Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.

Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?

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