The Juiciest Turkey Burger Recipe

I've been working on a great Turkey Burger recipe for awhile now. Every Sunday turkey burgers are a part of my families meal prep. Turkey is a great lean protein and making it into individual patties for the week helps with portion control. I've tried several different ways of making the turkey burgers light and juicy while keeping them keto/whole30 and I finally found a recipe that works!

My recipe uses coconut aminos, if you haven't tried them, they are good on almost everything! It's a paleo/whole30 approved seasoning.

Whole30 Thanksgiving Recipes

I've never been a fan of boxed stuffing mix and canned cranberry sauce, so last year I searched through several recipes and came up with my own using fresh ingredients that were all Whole30 and Paleo. I use ground turkey rather than sausage in the stuffing and no added sugar in the cranberry sauce so I don't feel as guilty getting second helpings of these on Thanksgiving Day! 😉

Thanksgiving Stuffing


Sausage - (You can buy any sausage you like, however using ground turkey combined with the sausage seasonings will reduce the fat and calories in this meal.

Paleo Fruit Compote

This reminds me of a mix of cherry and apple pie! I made this as a dessert and then ate it the next day for breakfast and with lunch! I just can't get enough of this yummy fall recipe. This will be a favorite for everyone, and is paleo, gluten free, dairy free and whole 30 approved!

1 apple (I used red delicious but you can use any apple you prefer)
3 plums
1 cup frozen dark red cherries
3 large dates
1/2 cup orange juice
1/2 cup almond flour
1/2 teaspoon cinnamon

Preheat oven to 400 degrees.

Meyer Lemon Chicken


1 pound chicken breast cutlets
2 Meyer lemons (Any lemons will do, Meyer lemons just sound fancy) 😉
1 shallot diced
1/4 cup white wine (Use homemade chicken broth for Whole 30 and Paleo option)
1 clove garlic minced
1 teaspoon olive oil
1 teaspoon thyme
Salt and pepper


- preheat oven to 400 degrees
- coat a baking dish with nonstick cooking spray
- sauté the the shallots and garlic in olive oil for about 4 minutes
- add the wine and the juice of one lemon to the pan, heat to boil and then reduce to simmer.