Roasted Pepper Turkey Patties

Hi All!

It’s been a while since I’ve posted, so let me fill you in on EVERYTHING!! On May 13, my PhD was officially conferred by USC. I am done with graduate school. 

I recently accepted a part time position at a local universy where I’ve begun teaching my own courses. I’m still on the hunt for a full time position, but this will give me some experience at the moment. 

Danny and I also went back to Playa del Carmen (where we had our honeymoon a year ago). In order to be in tip-top shape for our trip, we’ve begun weekly meal preps!

At first, these preps were a nightmare. I would spend four hours in the kitchen making all of our meals for the week (meals 2-4 for him, and usually just lunches for me). We still make breakfasts and dinners fresh each day. 

I’ve been doing meal preps for about 16 weeks now, and I’ve gotten much more efficient. I can usually prep everything in about 2 hours now. 
So here are some turkey patties that I prepped this week. Hope you like them!

Roasted Pepper Turkey patties

Yield: 12 patties

Macros per patty: 2g fat, 26g protein, 1g carbs
3lbs ground turkey (I used 93/7)

1 roasted bell pepper (came out to 5.5oz)

3 Mexican green onion stalks (tops and all, came out to 3oz)

2 garlic cloves, minced

1.5 Tbsp Spain’s Spices Lemon Pepper Seasoning (let them know Ali sent you)

1 tsp sea salt

1/2 tsp red pepper flakes

1/4 tsp black pepper

Combine all ingredients thoroughly. 

I wanted to make 12 patties, which came out to about 4.3oz of mixture per patty. 

Form 12 patties and cook on a preheated grill. 

Cook thoroughly. 

Enjoy! I thought the brightness from the lemon pepper who work great with the roasted pepper and green onion. 

Spain’s Spices are low sodium seasoning blends. Their spicy happens to be my favorite. Be sure to check them out. 

Spicy Cherry BBQ Sauce

This is an easy barbecue sauce that will add a kick to your meat. I put this over some simply seasoned chicken breast and grilled it.

Spicy Cherry BBQ Sauce
1 cup of fresh, pitted cherries
1/2 cup water
2 Tbsp apple cider vinegar
2 tsp agave nectar (optional)
1/2 shallot
Liberal seasonings: red pepper flakes, granulated onion, granulated garlic, paprika, chile powder, dried oregano, pepper, sea salt
Small pinch of ground cloves, ground cinnamon

In a medium saucepan combine cherries, water and shallots. Bring to a boil.



Reduce. Pour mixture into a blender. Blend until smooth. Return to saucepan.


Place over low heat. Add cider vinegar, agave, herbs, and seasonings.

Remove from heat.


Set aside or use immediately.



I brushed mine over chicken while grilling.


Grilled Tri Tip Roast

Well, I’m back from my trip to Berkeley. It was a really long week, but I’m glad to be home.

Today’s recipe is another homage to the grill. It takes a little while to cook the whole roast, but if you’re short on time, you can use cut steaks.

Before I had the opportunity to put the meat on the grill, I had a little incident involving the marinade spilling all over my kitchen floor. I usually brush my marinade over he meat while grilling, so I had to improvise another marinade I wasn’t planning on making. I will give you both options.

Grilled Tri Tip Roast
-Tri Tip Roast or steak (about 2.5 lbs)
-1 shallot
– 2-3 cloves of garlic
– 2/3 cup of apple cider vinegar
– 4.5 cups of apple juice (check ingredients)
– 1 Tbsp. each of chile powder, paprika, red pepper flakes, cayenne pepper
-Sea salt to taste
-1 Tbsp agave nectar (optional)
-About 1 tsp of your cooking fat of choice

Plan B Glaze
*I was dealing with leftover ingredients, so no measurements!
-Agave Nectar
-Apple Cider Vinegar
-Garlic powder, onion powder, paprika, chile powder, red pepper flakes, pepper, sea salt


Ok, using the first list of ingredients:
Heat your fat of choice in a saucepan over low-medium heat. Add your shallots and garlic.


Add the rest of the ingredients and allow them to meld.


My marinade didn’t reduce very much (I’m also not that patient), but I wanted my flavors to develop a little before I put the meat in there. Pull marinade off the heat and allow to cool.

Once cool, add meat and allow it to absorb the awesomeness.


Now, somewhere after marinating my meat and before grilling it, my marinade ended up all over my kitchen floor.

If you’re so lucky that your marinade doesn’t end up on your floor, feel free to use the broth to baste your meat while grilling. If your marinade also ended up on the floor, or you would like a thicker glaze, whisk together all the ingredients in my Plan B Glaze.

Commence grilling.


I like my meat well done. Adjust your cooking time depending on your preference for done-ness. This took about an hour (mostly on indirect heat).

Brush with broth or marinade if you wish.

Once your meat is done, pull off meat and allow to rest before cutting (so it doesn’t dry out).


Once the meat is well-rested, slice and serve with salad or grilled veggies (I did grilled eggplant and lemon-roasted asparagus).