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1 pound ground turkey

1 egg

⅓ cup gluten-free breadcrumbs

½ cup crumbled feta

1 handful of fresh spinach, finely chopped

1 handful of curly parsley, finely chopped

3 small shallots, finely diced

sea salt and black pepper to taste

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1. Preheat the oven to 350°F and prepare a baking sheet.

2. Add everything to a mixing bowl and combine using your hands. roll into mini burger shapes, place on the baking sheet, and bake for 18-20 minutes (flipping halfway) or until golden brown and the cheese starts to melt out slightly.

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lemon greek potatoes

5-6 yukon gold potatoes, washed and halved

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marinade:

⅓ cup olive oil

¼ cup lemon juice

¼ cup bone broth

sea salt, garlic powder, black pepper, oregano

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1. add the potatoes to an oven safe baking dish and cover with the marinade. make sure all of the pieces are thoroughly coated, then place in the oven with the burgers to roast for about 20 min,

2. After 20 min then remove the burgers and turn the oven temp up to 400F and roast for another 30 min or until the potatoes are fork tender and start to brown.

3. Remove the baking dish from the oven and drain out excess marinade liquid (you can save this if serving at a later time). store potatoes in an airtight container in the fridge for a week.

greek salad

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arugula

cherry tomatoes, halved

olives, halved

cucumbers, finely diced

crumbled feta cheese

pickled red onion

olive oil

sea salt to taste

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1. add everything to an airtight container, seal with the lid, and shake thoroughly until everything is well coated in the olive oil. store in the fridge for up to a week.