Talking turk'y

The best thing about blogging is that I occasionally receive unexpected packages containing interesting food or books. Yesterday, my friends at Quorn sent me a package of their new turk'y burgers. If you haven't come across Quorn already, they make meat substitutes from mushroom protein (who knew?). Vegans beware: turk'y burgers also contain egg whites, so they're not entirely plant-based; however, if your diet allows, you should give them a go.

These burgers are a little on the small side; think oversized slider. Each one has just 90 calories and 4 g fat, so if you put two on your burger bun, you're still safely below 200 calories. We had ours between two slices of Trader Joe's sprouted barley bread (only 70 calories per slice with 2 g fiber) and a dollop of TJs apple-cranberry chutney (mmm!!). They taste remarkably like poultry and cook up easily on the grill pan.


On the side: baked sweet potato "fries."

Tutorial Sweet potato fries are a cinch to make. Just cut a sweet potato into wedges the size of your index finger. Put the wedges into a zippered plastic bag into which you've put a tablespoon of olive oil and a few shakes of salt. Toss to coat, then place on a baking sheet. Bake in a 425F oven for 30-40 minutes, until fork-tender.