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Paleo Asian Turkey Burgers

Paleo Asian Turkey Burgers

Cheers to the freaking weekend and these Paleo Asian Turkey Burgers that are mouthwatering good and sooooo dang clean. And yes, your eyes aren’t fooling you, those are paleo burger buns you see—recipe courtesy of the talented Paleo Gluten Free Eats🍔for real these buns are out of this world good and a total crowd pleaser!

Paleo Asian Turkey Burgers

Yields 4 


For the burger meat: 

  • 1 1/2 lb ground turkey 

  • 1/4 cup almond flour 

  • 4 green onions, thinly sliced

  • 3 cloves garlic, minced 

  • 1 lime, juiced 

  • 1 jalapeno, seeded and minced 

  • 3 tablespoons minced cilantro

  • 1/2 tsp ground ginger 

  • 1/2 tsp black pepper

  • 1 tsp fine sea salt

  • 1 tsp toasted sesame oil 

  • 3 tablespoons coconut aminos 

  • 1 egg

For the Sriracha Garlic Mayo:

  • 1 egg, room temperature

  • 1 cup safflower oil/avocado oil

  • 4 cloves garlic, minced

  • 2 tablespoon tomato paste

  • 3/4 tablespoon red chili pepper flakes

  • 1/2 tablespoon apple cider vinegar 

  • Juice of 1 lemon 

  • 1 tsp sea salt + more to taste 

  • Dash of red chili oil if necessary

For the coleslaw: 

  • 1 cup broccoli slaw 

  • 1 cup shredded red cabbage 

  • 1 cup shredded carrots 

  • 2 green onions, tops and bottoms 

  • 1 bunch chopped cilantro 

  • 1 lime, juiced 

For the buns: (Recipe adapted from Paleo Gluten Free Eats)

  • 3/4 cup cassava flour

  • 3 tablespoons psyllium husk powder

  • 4 large eggs

  • 1/2 cup apple sauce

  • 1 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1 egg, whisked for the egg wash

  • Sesame seeds, for the tops of the buns


Start with the burger buns:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Add the cassava flour, psyllium husk, eggs, apple sauce, baking powder and salt to a food processor and pulse until the dough is smooth. Let the dough sit for 5 minutes to thicken up.

  3. Divide the dough into four round balls and place on the prepared baking sheet. Slightly flatten the ball, shaping it into a dome. Generously brush the egg wash over the tops of the buns and sprinkle to tops with sesame seeds.

  4. Bake for 22-25 until the tops are golden brown. Remove from oven and set aside to cool. Tip: When ready to serve, cut the the buns in half, lightly grease a skillet with ghee or avocado oil and heat over medium high heat, and toast the buns cut side down until nice and golden brown.

For the coleslaw:

  1. In a large mixing bowl, toss all the coleslaw ingredients together. Squeeze the lime juice over the top of the slaw mix and toss again. Set aside.

For the Sriracha garlic mayo:

  1. In a food processor, add the egg and 1/4 cup oil. Pulse on low until well combined. Leave the food processor on low, while you slowly (VERY SLOWLY) pour the remaining 3/4 cup oil. (If you pour too quickly the oil will not emulsify and you will have liquid mayo).

  2. Add in the remaining ingredients and pulse until smooth and well combined. Adjust salt to taste. Set aside or refrigerate in an air tight container for up to a week.

For the Burgers:

  1. Add in all of the ingredients for the burger patties to a large mixing bowl. Using your hands, mix in the ingredients until well combined. Form 4 large patties and place them on parchment paper.

  2. Heat a skillet with 2 tablespoons of avocado oil over medium high heat. Once the pan is hot, reduce the heat to medium and cook the burgers on each side for 4-5 minutes, or until the center is no longer pink.


  1. Take your toasted buns and spread a layer of mayo on the bottom bun, place the burger on top. Now, take a handful of the coleslaw mix and top it off with more mayo and your top bun. Enjoy!

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