Bunless Turkey Burgers

One of my favorite things about summer is being able to grill up some good meals. This turkey burger was one of the best meals of the week, despite it being totally light and healthy! If you make sure to get a high quality, lean package of ground turkey it will often be much lower in calories and fat than beef. Once you learn little tricks to make your meals healthier you start to realize you don’t actually need all the bad stuff. For this low carb meal I replaced buns with lettuce, mixed in fresh herbs from our garden, and instead of a heavy side went with a cucumber salad.


Bunless Turkey Burgers


1lb ground turkey
salt & pepper
fresh herbs, finely chopped + extra for garnish
8 pieces hearts of romaine for the “bun”
Worcestershire sauce to taste (if desired for a kick of flavor)
4 slices cheddar cheese (optional)
1 avocado, sliced
1 tomato, sliced


Combine ground turkey, herbs, salt, pepper and sauce and form into 4 patties and grill or cook in a skillet over medium heat. Add cheese just before finishing up. Then, place patties on fresh lettuce leaves and top with a slice of cucumber, avocado and herbs for garnish. Enjoy.

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Fresh Homemade Lemonade

From watermelon juice to infused waters, I think it’s clear that the Housleys love a refreshing summer drink. With Fourth of July coming up, not to mention summer parties, this is an easy, simple, and delicious drink to share. Here’s how to make a batch for 4-6, though you may just want to whip up a single serving whenever you crave a treat ;)…

First, gather your ingredients…

• 5-6 lemons for juicing, depending on size and if you save wedges for garnish
• 1 cup sugar
• 1 cup water + 5 additional cups

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These lemons were huge!

To dissolve the sugar better, you can create a simple syrup by boiling the first cup of water with the sugar on low heat. Do this first, then set aside to let cool, and cut your lemons.

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Then it’s time to get juicing…

Note: 1 cup of lemon juice = about 6 lemons. Also, if yours are Meyer lemons, keep in mind they’re sweeter!

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Next, if you want, strain out the pulp before adding it to your cooled simple syrup mix. Or just drink as-is! Lastly add in your water. If you used all your lemons and sugar, mix in 5 cups of water. Then adjust ingredients to taste. Make a batch then serve it up in cute mason jar cups for summer…

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Gotta try a glass first, right?

Add basil or mint, or even berries for an added twist.


Photo: Katee Grace Photography

My Blueberry Breakfast Smoothie

Finding energy in the morning is hard (for some of us more than others!). One of the ways I try to wake up and start the day off right is with a smoothie. Sometimes you want to go grab a sugary mocha for both the caffeine and sugar, but you know what? A little fruit goes a long way! When I have a day of filming or even a full day planned for mommy activities – this breakfast smoothie is a lifesaver, and is especially refreshing in the summer.


Blueberry Breakfast Smoothie

Milk or Yogurt – Your choice

I left the serving sizes up to you – but generally ½ banana per serving works well. Play with the ratios until you find what’s tastiest to you. Make sure you peel and freeze the banana ahead of time. Then, when you’re ready to make your smoothie, blend all fruit and your base (regular milk, almond milk, or yogurt will do) in a blender. Blend in ice if desired. In less than a minute you’ll have a yummy breakfast with vitamins, antioxidants and protein (especially with Greek yogurt) to prepare you for the day. This is also an easy recipe to sneak a handful of spinach into – the taste of the berries overpowers the “green” taste, yet you get all the benefits.

Share you smoothie recipes with me below!