Happy Fall Break! I’m so glad that we finally have a break from class and that I was able to come home for a couple of days. It was so great to see my family and my old marching band. Nothing says welcome home like a sushi date with my mom, a trip to Whole Foods. walking the dogs, and the opportunity to cook dinner in a kitchen with floor and counter space. Gotta love it!
Although I’m sad that I have to leave this afternoon and that I’m missing my sister who comes home tonight, I’m grateful for the day I got to spend with my family and I’m so excited to be coming back home again in a couple of weeks! Hurray for weekends off!
In any case, this post will be short and sweet – just like the recipe – because I’ve got a standing Maury date with my BFF in a bit. Oh the joys of being home:)
PS. Today is World Mental Health Day. Please take this time to hug a loved one and make an effort to treat everyone with kindness and respect. One in four people has a mental illness, and everyone deserves love and compassion. It’s up to us to support each other. There’s my PSA for the day. 😉
Cranberry Pistacho Turkey Burgers
Makes 6 servings
1 lb ground turkey (or chicken)
1/4 cup dried cranberries
1/4 cup pistachios, shelled and chopped (or sub chopped pecans for a Thanksgiving twist)
1 1/1tsp sea salt
2 tsp pepper
1 1/2 tsp cinnamon
2 tsp cumin
2 tsp garlic powder
1 tsp paprika
coconut oil for the pan
1. Mix all of the ingredients together.
2. Separate the meat mixture into 6 patties.
3. Heat the coconut oil in a pan over medium-high heat and cook the burgers for 15 minutes, flipping halfway through.