Actually Delicious Turkey Burgers by Trudi Davidoff

I used to be the weird kid at soccer tournaments who ordered a turkey burger and an orange juice while everyone else was enjoying a nice juicy cheese burger and a coke. I'm not sure if I really liked the taste of Turkey burgers better, or if I just thought I was making the "healthy" decision (that certainly wasn't the case for the Orange juice). Either way, I've been eating turkey burgers for years, and only recently have they began to lose thier appeal. There is much tasteier meat out there (duck anyone?). Turkey can be so dry sometimes, so making turkey burgers at home can be very dissatisfying. Even molding the burgers was a little disgusting. I felt like I was playing with pink plasma.

That being said, my parents still love turkey burgers, so I volunteered to find a recipe for the family. I went to google recipes (which is great by the way), typed in "Turkey Burgers" and got the one with the most ratings. So, here it is, the highest rated Turkey Burger recipe on the internet (as of now).

Actually Delicious Turkey Burgers by Trudi Davidoff

The Good

• Liked the onions
• Good combo of spices

The Bad

• Too meatloafy

Overall - 3/5 Stars

Better than most turkey burger recipe, but I know there is a better one out there. Granted I used almond flour, but it gave the burgers kind of a meatloaf consistency - which was of putting to me (my dad probably liked it). I'll continue to look for other recipes.

Creamed Spinach by Paula Dean

As I open my palate to new and exciting vegetables, some of my previous favorites are losing their appeal. Broccoli, spinach and peppers were my "favorite vegetables" if you can even call them that. But before paleo, I didn't enjoy eating them, and I really only tolerated them to add variety to my meals. However, spinach is very easy to cook (sauteing spinach takes less than 3 minutes), so this was a vegetable I was able to enjoy with very little effort.

Now, I really enjoy brussel sprouts, cabbage, collard greens, beets (the list goes on and on), and cooking spinach was getting boring for me. I typically saute spinach in butter for three minutes, add salt and pepper, and it's done. It's just not satisfying anymore now that I have experienced vegetables with much more character (rainbow chard anyone?). So, I decided to find a way to prepare spinach that I hadn't tried before. This creamed spinach recipe comes from OMG... Paula Dean.

Creamed Spinach by Paula Dean

The Good

• Nice depth of textures
• Not the same boring sauteed spinach
• Packed full of vitamins

The Bad

• Onion/Spinach ratio was off (too much onion)

Overall - 4/5 Stars


This was a mighty tasty way to prepare spinach. Sometimes spinach can be plain by itself, but adding garlic, onions, and a little cream really adds depth. Especially, since the chewy spinach is contrasted with al dente onions. I will definitely look into some more creamed spinach recipes, and a casserole.

ps. I almost forgot to mention the substitution I made for the recipe. We didn't have any heavy cream (what a sin), so I added about a 1/3 of a cup of cream cheese, and I was surprised at how well it worked. The cream cheese gave it a slightly sour flavor but a richly creamy texture. I would use it again in a heartbeat.

Dijon-braised Brussels Sprouts by Smitten Kitchen

I don't know why everyone hates on brussel sprouts. They are delicious.

I can't say I never liked them as a kid, because my mom never made them for us growing up. But when I hear how much people dislike them usually they are referring to boiled brussel sprouts which, I'll admit, ARE pretty nasty. They get all pale and devoid of flavor.

My favorite way so far that I have enjoyed brussel sprouts has been by roasting them. The recipe couldn't be any simpler. Toss in olive oil, salt, and pepper and roast them at 350°/400°, and presto! They are flaky, crispy and especially delicious doused in butter.

Its about time that I venture into other ways of cooking these little green bundles. And so I found myself digging around on Deb's food blog called Smitten Kitchen. Her photos are fabulous, and I couldn't resist this recipe after seeing them.

The Recipe

The Good

• Pleasing texture (al dente)
• Subtle mustard flavor
• No burnt flavor
• Novelty

The Bad

• Needs more flavor

Overall - 4/5

My dad and brother really dug this recipe (perhaps because all they had to do was set the table), and I enjoyed the recipe as well. If for nothing else, it's novelty was appealing. I liked simmering the sprouts which allowed them to soak up the chicken stock and white wine. Once they were done they were very tender, but unlike when they are boiled they still retained their flavor and structure. They were al dente, and I liked that.

But the flavor left me wanting a bit more. More mustard, more butter, maybe both? I'm not sure. I'll definitely use this process of "browning" the sprouts then simmering in chicken stock, because I liked the texture. But I would probably try to tweak this recipe if I made it again.

Leek And Sweet Potato Soup by Paleo Diet Lifestyle

Eating (and most importantly preparing) soup is therapeutic.  It takes time to prepare, because you have to chop up a variety of ingredients. The flavors bubble and simmer as they slowly blend together. Even using a spoon to slowly stir your meal is rhythmic and relaxing in itself. 

As a kid, eating soup meant savoring a bowl of Chickarina or Lipton Noodle Soup. Nutrition aside, there is something to be said for a dish that warms you from the inside out. Now that I am older, I have a desire to cook soups that are a little more nutritious. I made a fantastic Turkey soup on Thanksgiving with our leftovers, thanks to this recipe. I even attempted bone broth soup (which was a total failure).

I just purchased leeks at Wegmans, and when I Googled "Leeks and Paleo" I came across this recipe from Sebastien at Paleo Diet Lifestyle. My experience with his recipes has been nothing short of stellar. His recipes are great because of their simplicity, but also because the ingredients always compliment each other well (see here where I reviewed his eBook). So, I was excited to try out one of his soup recipes.

The Good

• Great use of leeks
• Nice consistency with the sweet potatoes
• Filling

The Bad

• Bland - needed a little kick
• Lacking in protein

Overall - 3/5 Stars

Not his best recipe, but one that can be modified to justify cooking it again. The flavors blended well together, but overall it was a bit bland. I modified it by chopping up about a half pound of bacon and tossing the bite sized pieces in. I also added a little bit of chipotle chili pepper. With those two ingredients this soup really packs some flavor.

Caribbean Seafood Stew by Everyday Paleo

Sarah over at Everyday Paleo has quite the following, and if you haven't checked out her website yet, DO IT. She comes up with some pretty original dishes. With three kids, she needs to stay on top of her game to keep them interested, and she does a fantastic job. Take a look at this recipe she posted yesterday (Mango Chicken Salad with Chipotle Mayo)... I'll be cooking this soon.

Tonight however, I tried her Caribbean Seafood Stew. I've been meaning to try more dishes with coconut milk. So far I've only been using it for smoothies, but I'd love to find other tasty ways to get more coconut in my life.

The Recipe

Her picture looks way better

The Good
Light dish
Very tender fish
Delicate coconut flavor

The Bad
A little bland

Overall - 2/5 Stars
This dish was a little underwhelming. I felt like it was missing an ingredient or two. The coconut milk gave the dish a great base, but it wasn't enough for me to enjoy this recipe. That being said her directions are spot on. We simmered the fish for 4 minutes and it came out perfectly tender.

Did you have a different experience with this dish? I'd love to hear what your opinion is.

Seriously Tasty Meatloaf by Health-Bent

In spite of Meatless Mondays, I have for you a recipe that is full of meat. In fact, it contains ground pork, ground beef, and most importantly bacon. Now, I've never been a huge meatloaf fan, but since it's my dad's favorite dish I decided to give this paleo equivalent from Health-bent a try.

The Recipe

The Good
Seriously tasty (the title doesn't lie)
Seriously juicy

The Bad
Bacon wasn't crispy

Overall - 3/5
This is a solid recipe. I opted for jarred sauce to save time, and in total, it took a little over an hour to cook. The best part about this recipe is how juicy it stayed (even for a couple days after in the fridge). I definitely slathered it with ketchup, but this was a mighty fine meal. I gave it three stars because it didn't blow me away (perhaps because I never used to like meatloaf). However, my dad, a longtime meatloaf lover, was very pleased. If nothing else, I like this recipe because it breaks the boundaries a little with what we consider to be meatloaf. Using bacon on top, and then broiling it - genius! I'd like to use that idea for other recipes.

One complaint (and per usual this could be my fault) is that the bacon on top wasn't crispy. It was cooked, but almost soggy as if it had been cooked in the microwave. Perhaps I didn't leave the broiler on long enough, but I would have loved for the bacon to be crispy. That would have given it a contrast to the tender meatloaf below.

Fish and Chips by Pragmatic Paleo

Haddock was the only thawed meat in my fridge, but thanks to Wikipedia... "Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips." Brilliant!


A quick Google search for "Paleo Fish and Chips" only turned up a couple results surprisingly. But this recipe from Pragmatic Paleo looked like a winner.

The Recipe 

They may look like boring fish sticks,
but these things pack some flavor!

The Good:
Fantastic flavor thanks to the coconut oil and dill
Quick to make
Few ingredients


The Bad:
Not the most detailed directions
I wish I cooked more


Overall - 4/5
I will definitely cook these again. They were a snap to make, although following the directions was a little tricky. They say to finish the fish off in the oven, but don't tell you how long to put them in for. My fish was cooked after browning both sides, so I didn't want to risk over cooking them.


In terms of flavor they were great. They were light, crispy, and buttery. I initially thought I would be begging for ketchup (which we were out of), but they were good enough that I didn't even need any. Also, I probably added a little too much salt, but these little guys were a hit with the whole family. If you are looking for a simple and healthy fried fish recipe, look no further!

Sirloin Steak with Garlic Butter by All Recipes

Sometimes the simplest of recipes are the best. This is certainly the case with the top sirloin steak I grilled last night. I snagged a top recipe from All Recipes and I had a delicious dinner in under 15 minutes. Let me give you the run down.

The Recipe

The Good
Under 15 minutes to make
Only 5 ingreadients (two are salt and pepper)
Melts in your mouth

The Bad
None

Overall - 4/5
This recipe is as simple as you can get (especially since it doesn't require marination), and it's tasty too . I must admit, I over cooked this, but it still believe 4 stars is fair. It has a great garlicky flavor with just enough salt and pepper to taste. Also, the melted butter was fantastic on top. I never tried that, but I will definitely be doing that again, whether I use this recipe or another one.

This steak is also great in salads - just slice it up and toss it in. It's fantastic. Definitely better than Alton Brown's recipie. Sorry Alton, your the man, but it's tough to compete with a recipe that calls for steak drenched in butter and garlic sauce.

On a side note I wish I would have taken RemaxRhonda's suggestion and added some mesquite flavor to it. That sounds amazing. 

Mustard, the New Superfood?

Let Me Paint You a Picture

Imagine a typical American kitchen. An middle aged woman is stirring a pot, and she looks a bit concerned. Then a voice from off screen says, "Is that chili too boring? Why don't you spice it up with a little French's?" The scene changes to another woman making macaroni and cheese, "Spice it up with French's!" A third shot reveals yet another woman and her daughter looking at some plain chicken (apparently only women can cook). "It's even great in a marinade!" the voice says, and the family agrees as they smile at each other. We pan back over the family eating and laughing. Looks like French's really brought the family together and saved the day! Then, as the container of mustard flies around the room, the slogan is revealed: “Happy Starts Here.”

No, I didn't make this up. I wish I did. I saw this commercial last night while watching the Food Network. I instantly turned off the TV after that line. It reeks with a lack of imagination. The phrase falls flat despite the elaborate portrayal of mustard as the hero of tonight’s dinner. 

I am disgusted at marketers today. Can’t you come up with anything original? (and mustard on mac and cheese isn’t original, that just sounds nasty) Happiness? Really? If you think your happiness comes from mustard then I want to know what you think sadness comes from, purely out of curiosity. Toast? Lite-Brite? Justin Bieber? 

What is Your Happiness Worth?

Tying an emotion to a product is not a new concept. Even capitalizing on people wanting to be happy isn't new. Look at this list of slogans from Prlog.com

1) Coca Cola:  Open Happiness 
2) Lay's (a unit of Pepsico): The Happiness Exhibit 
3) Unilver: Share Happy 
4) Best Buy: Buyer Be Happy 
5) Ben & Jerry's: Scoop of Happiness 
6) City of Baltimore: Find Your Happy Place in Baltimore 
7) Nivea: a) Happy Sensation Lotion; and b) Touch of Happiness Body Wash 
8) Golden Coral: Help Yourself to Happiness 
9) French's Mustard: Happy Starts here 
10) Adidas: 2010 FIFA World Cup Soccer Ball is Named Jabulani (Share Happiness in Zulu) 
11) Rita's: a) Ice - Custard - Happiness; and b) What Flavor is Your Happiness? 
12) Hershey's Chocolate: Hershey's makes S'more happiness. 
13) Comcast: Happiness is Only a Power Button Away 
14) IHOP: Come Hungry, Leave Happy 
15) Edible Arrangements: Happiness is Always in Season 
16) HomeGoods: a) Be HomeGoods Happy; and b) Spread Happiness 

It bothered me when Coke came out with “Open Happiness” which is the most egotistical slogan I’ve heard to date. But when mustard is the source of our happiness, that's when I put my foot down. Companies are taking this too far. 

How can we possible expect to channel our happiness though a condiment? That's what they want. They want the association between their product and our emotions to be so strong that when we think about that swirling line of mustard on our hot dogs we'll think we've won the lottery. Maybe that's a bit strong. That would be a best case scenario. But this commercial doesn't even come close to that fantasy; it is horrible. The family is happy, and they really came together tonight, but let's not forget the hero of tonight’s dinner. The freaking mustard!

Maybe I'm Being a bit Harsh on French's.

After all, marketing a product as lame as mustard must difficult. I can see a team standing in an office huddled around a dry erase board, 

"And then, out of nowhere, the mustard flies out of the cabinet. And the parents are shocked, but not too shocked, because someone has rescued them from the drudgery of cooking."

OOOooo and AHHhhs fill the room

“Then what?” someone asks.

“Why then he'll fly around shooting magical lines of mustard all over the kitchen, and dinner will be saved because we smothered everything in mustard."

“You’re a genius.”

“I know, I know.”

"Should we give it a cape?" 

"Don’t be stupid.”

So, if not Happiness, What Then?

What would I associate mustard with? Well, I don't enjoy mustard so this might be difficult. But I'll give it a shot. Mustard isn't the hero that it's portrayed in this ridiculous commercial. It's more like a close friend (the one you ignore but is always there when you need them). It knows ketchup and you are best friends, and it doesn’t want to break you up, but it still wants your attention. Standing next to the mayonnaise and relish silently screaming “Try me, try me!” You finally opt for mustard, and a clique montage ensues.

When you win the first softball game for your work league, and ketchup is busy with the first basemen, mustard is there to dress your hot dog. When you’re sick you can turn mustard into a homemade sore throat relief, and when those pesky kids won't stop stealing the beer from your garage you can hit them with a mustard stink bomb. You high-five mustard. “That will teach them a lesson” Then you politely close the door on mustard as you and ketchup watch the rest of Gilmore Girls. Mustard waits patiently outside. It’s raining, but it doesn’t care. It knows someday you’ll be back for more of that spicy golden goodness. You look outside and close the blinds.

Could French’s Pull it Off?

Would they want to? Who knows? But they have a better chance at injecting a little humor than making their mustard the beloved savoir of all things dinner. As David Gianatasio for Ad Week puts it, "Sure, you're getting '40% more free,' but it's just mustard. How much can any one family consume? It's not like the stuff tastes good on cereal or swirled into coffee." Sorry French's, mustard is unlikely to overtake ketchup as the condiment of choice any time soon. But you might have better luck changing your marketing tactics, because happiness isn’t working for you.

Ps. Who’s your condiment best friend? Mine used to be a savory, bold sauce named B.B.Q.