Tuesday, 30 September 2014

Rule 50.
WOW! What? Already? Such a milestone! How should we celebrate it? I think YOU should make a cake for me! I would love to see what you learned from me…
This time we’re going to talk about health.
If you really need me to explain to you why good health is important you’re…well, maybe it’s better if I won’t say…
You know you should make at least 80% of your food yourself, that if something has a commercial it’s not as good for you as something that doesn’t need commercials (like eggs, veggies, meat and whole grains), you should drink more water and less of any other stuff (alcohol, juice, coffee etc.), you shouldn’t use sugar and salt, sleep more, have a treat once in a while, keep you hygiene perfect, dance, share and LOVE.
This post is not going to be on how screwed up is this world in which healthy food is more expensive than junk, and this post is not about how basic things like healthy lifestyle are so rarely promoted by government while pills and drugs are; this post is not about how much death in this world is caused by lifestyle and can be prevented, it is not about how much it costs us to pay for obesity-related problems; no! This post is not about that, it’s about fitness!
First of all let’s talk about myths that I’m still in shock that people still believe in but I’ll say it again; maybe I’ll reach a few more women this time.
“Lifting weights makes you look bulky” – how dare you say it? Guys worked their ass off to get bulky and you think just get bulky? You don’t have the hormones for that! You don’t just get bulky, just like if you were born white you won’t get black just by listening to hip hop. It doesn’t work like that.   
“If you want to look like a supermodel you should only do cardio” – another version of the same myth; no matter how much cardio you do your bones can’t change; meaning: you’re not going to like Gisele. She’s Gisele for a reason. Treadmill won’t give you thigh gap because thigh gap is something you are born with. If the bones in your legs have this shape they have it, if they don’t they don’t.
“Only guys do bench press” – because parky breast is something women don’t like? Do bench press.
“ you should only lift light weights and do lots of raps” – good luck lifting your grocery bags. Muscle is muscle. Women have muscles and guys have muscles. They work the same. We don’t have the same hormones but we have the same muscles so we should train it the same.
“you should do pilates because it lengthens you muscles” – going back to this bones thing, your muscle start in a point in your body and end in a different point in your body. Can you open your body and move your muscles around? Maybe try to sew your muscles together?
“don’t lift weight because if you stop doing it all your muscles will become fat”  - there’s more chance if you leave your milk outside for too long it will become tomatoes.
Now after that’s done, let’s talk about what you should do.
You should do all of it!
You know how food should be? The all 55% carbs, 35% protein and 10% fat?
Same goes to the gym! Your weight training is your carbs, cardio is protein and flexibility is your fat.
55% Hit the weights: get stronger bones, burn fat, tone up, gain stamina, speed your metabolism, sleep better and be a bad ass! The how, when and what are varying from a person to person so please email me if you need help at: Danagatfit@outlook.com
35% Cardio: 3 times a week for 20-30 min. try sprint for 20 second and rest for 10 second. Repeat 8 times. Walk for 1 min. now do it all again 3 more times. You just finished a great cardio workout in 20 min.
10% Flexibility & mobility: 15 min in the end of every workout should use to prevent injury and improving you overall athletic performance.

That’s it for this time. No recipes, I know, but feel free to go check my instagram for daily recipes and tips @danagatfit.

 Research and writing by Dana Gat ©2014

Friday, 26 September 2014

Rule 49.
Autumn fun!
Autumn is a beautiful season. It’s romantic, sexy, classy and playful.
If autumn was a woman it will be the perfect woman!
When I think about autumn I think about cozy beautiful a handmade sweater mixed with Chanel 5 and drinks of the gods.
Now I’m not going to knit you a sweater and I can’t afford Chanel 5 so let’s talk about those drinks!
So those drink are not going to help you lose weight, but once in a while you’re allowed to live this “old Hollywood” dream and enjoy your time… Remember what I always say:
“nothing is sexier than a smile” and starved depressed people don’t smile…
However, you can make the drink not as bad for you and you know….EAT THE CAKE AND NOT GET FAT?
Works for me! So let’s jump straight to recipes because there’ real benefit in them beside being happy.
Spiced White Hot Chocolate:
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon chili powder
  • 1 cinnamon sticks
·         1/4 cup sugar free white chocolate
·         1 cup hot water

1.       Put the white chocolate in the water and melt it.
2.       Mix in the nutmeg and chilli.
3.       Add the cinnamon stick and serve hot.

Pumpkin spice latte:
·         1 cup your choice of milk 
·         1 cup hot brewed coffee
·         2 tablespoons pumpkin puree
·         2 tablespoons pure maple syrup, or stevia to taste
·         1/2 teaspoon pumpkin spice pie

mix everything in a blender.
Pumpkin spice cider:
·         1 cup pumpkin puree
·         2 1/2 cups apple cider
·         1-1/2 teaspoons pumpkin pie spice
·         Cinnamon stick

  1. In a large pot, mix together the pumpkin puree, apple cider, pumpkin pie spice and the cinnamon stick. Bring mixture to a boil then reduce heat to low and simmer for at least 20 minutes. If mixture is too thick, add additional cider or water to thin it out.
  2. Strain the mixture through a mesh strainer to remove clumps and cinnamon stick. Serve warm.
·         2 tablespoons corn stretch 
·         2 cups your choice of milk
·         4 teaspoons stevia
·         1/4 teaspoon rosewater
·         Ground cinnamon, for garnish
·         2 teaspoons finely chopped pistachios, for garnish

In a small saucepan, combine corn stretch and milk, whisking well. Set saucepan over medium heat and bring to a simmer, whisking constantly. When mixture has thickened, about 2 minutes longer, add stevia and rosewater and stir. Divide salep between two mugs and garnish with cinnamon and chopped pistachios.

Now there’s plenty more. You can use coffees you can use whatever chocolate you want…be creative…I just wanted to give you the “green light” to enjoy some of them and of course give you recipe for SALEP!
You must try it!

Now….go and enjoy and don’t forget to check my instagram for more daily recipes and tips @danagatfit

Research and writing by Dana Gat ©2014

Tuesday, 23 September 2014

Rule 48
A beautiful tasty fruit.
Why not eat it?
Well, in case someone asks you why you eat it and you don’t want to sound stupid, here is the answer…
·          Lowers cholesterol and other cardiac risk factors.
·          Lowers blood pressure.
·         Aids in digestion.
·         Helps to prevent cancer.
·         Improves your immunity.
·         Boosts fat loss.
·         Only 23 calories per 1 oz.
And now…pomegranate is so good you can just add the seeds to stuff but it is the season now so I’ll give you a few more recipes to show off J
Autumn Breakfast:
1 cup your choice of milk
1 cup water
1 cup organic quinoa (right now red is cheaper so I use it… You can use whatever you like)
Seeds from half a pomegranate
1/2 teaspoon pumpkin spice / cinnamon
1/3 cup chopped pecans, toasted
honey (just drizzled a small amount on top)
Bring milk, water, pumpkin spice and quinoa to a boil. Reduce to low-medium heat and let simmer for about 15 minutes or until most of the liquid is absorbed. While quinoa is cooking, place pecans on a small pan over medium heat for a few minutes, tossing occasionally, until lightly toasted. When quinoa has finished cooking, combine with pecans and pomegranate seeds, and top with a drizzle of honey.

Grain-Free Apple-Pomegranate Breakfast Crumble:
·         3 apples cored and diced
·         1 cup pomegranate seeds
·         2 Tbsp honey
·          juice of 1/2 lemon
·         1/4 cup oat flour
·         1 cup almond flour/coconut flour
·          1 tsp cinnamon
·         1/4 cup walnuts chopped
·         1/4 tsp ground nutmeg
·         1 Tbsp stevia
·         3 Tbsp melted coconut oil, divided
Preheat oven to 375 degrees F.
Place apples and pomegranate seeds in baking dish. Drizzle with honey and lemon juice; toss well. Sprinkle the oat flour and cinnamon over the top and toss to coat.
In a small bowl, whisk together the almond flour, walnuts, nutmeg, and stevia. Stir in the coconut oil and mix well to become a crumbly mixture. Spread the crumble evenly over the fruit. Bake crumble for 25-30 minutes. Serve warm.

Roast Chicken with Pomegranate Glaze


·         1 4-pound chicken
·         6 cups sliced cored fennel (2-3 large bulbs)
·         1 large yellow onion, chopped
·         2 teaspoons extra-virgin olive oil
·         1/2 cup pomegranate juice (I prefer you make it yourself)
·         2 tablespoons honey
·         1 teaspoon freshly ground pepper
·         Pomegranate seeds for garnish

1.       Preheat oven to 425°F.
2.       Remove giblets from chicken (if included) and trim any excess skin. Combine fennel and onion in a large roasting pan and toss with oil to coat. Place the chicken, breast-side up, on the vegetables.
3.       Combine pomegranate juice, honey and pepper in a small bowl. Transfer half the mixture to a small saucepan and set aside to serve with the chicken.
4.       Roast the chicken and vegetables for 20 minutes. Turn the chicken over, stir the vegetables and cook for 20 minutes more.
5.       Turn the chicken over one more time (so it is breast-side up) and stir the vegetables again. Reduce oven temperature to 400°. Brush the chicken all over with the remaining pomegranate mixture, and continue to roast 20 to 30 minutes more.
6.       Transfer the chicken to a clean cutting board and let rest for 10 minutes. Meanwhile, heat the pomegranate glaze in the saucepan over low heat. Remove the string from the chicken, if necessary, and carve the chicken. Serve with the fennel and onion, drizzled with the warm glaze. Sprinkle with pomegranate seeds, if desired.
Chocolate pomegranate cake:
·         1 1/4 c oat flour
·         1/4 c unsweetened cocoa powder
·         1/2 c stevia
·         1 1/2 tsp baking powder
·         2 large eggs
·         1/2 c sour cream ( or yogurt )
·         1/2 c milk
·         1 oz. dark chocolate, chopped
·         1/2 c coconut oil
·         1 1/2 c pomegranate seeds ( from 1 pomegranate )
·         powdered sugar for dusting

1.       Preheat your oven to 375 degrees F.
2.       Grease and flour a pan. Set aside.
3.       In a medium bowl whisk together dry ingredients (flour, baking and stevia). Add chopped chocolate and 1 1/4 cup pomegranate seeds and gently toss all together. Set aside.
4.       In another mixing bowl, whisk together wet ingredients (eggs, sour cream, milk and oil). Add to dry ingredients and fold in until just combined.
5.       Spread the batter in prepared pan. Sprinkle with the remaining pomegranate seeds.
6.       Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7.       Cool 10 minutes in the pan. Run a knife around the cake and release the side of the pan. Cool cake completely.
8.      Dust with powdered sugar just before serving.

Pomegranate lime cake:
·      1 1/2 cups oat flour
·      1 1/2 teaspoons baking powder
·      3/4 cup stevia
·      1/2 cup unsalted butter, room temperature
·      2 large eggs
·      3/4 cup pomegranate juice, divided
·      4 teaspoons grated lime peel, divided
·      1/2 cup plain Greek-style yogurt
·      1 1/2 cups powdered sugar
·      1 teaspoon vanilla extract
·      2/3 cup pomegranate seeds
·      2 tablespoons thinly sliced mint leaves

1.    Preheat oven to 350°F. Butter and flour cake pan. Sift together flour and baking powder in medium bowl.
2.    Beat stevia and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.
3.    Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes.
4.    Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel.
5.    Using fork, poke holes over top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely.
6.    To serve, sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake.

That’s it!
Don’t forget to check my instagram page for daily recipes and tips @danagatfit.

Research and writing by Dana Gat ©2014

Friday, 19 September 2014

Back in the day I wrote to you about spices and I’m going to write more about cinnamon this time!
Benefits: controls blood sugar, prevents candida, protects against stomach bugs and flu, prevents  IBS, anti- bacterial, prevents salmonella, prevents gum problem and helps in  lowering cholesterol.
Nutrition: fibre, calcium, iron and magnesium and only 60 calories per 1 oz!
I did it short this time. Do you know why? Because sometimes, when something is so good you don’t have to sell it; it does it for you.
Cinnamon is like a Rolls-Royce: when you’re so good you don’t need commercials.  You just keep rolling like a star…
So you want some recipes?
Ok…fine… but only because I like you so much!
Easy Cinnamon roll 
·         I don’t support eating yeast but if you’re going to eat a cinnamon roll you might as well make it yourself so that it won’t be as bad as the store-bought one.
·         1 pack instant yeast
·         1 cup your choice of milk
·         ¼ cup coconut oil
·         3 cup oat flour (you put 3 cups oat in a blender and blend it until it look like flour)
·         1 tbsp cinnamon
·         ¼ cup stevia + 1 tbsp. stevia
  1. In a large sauce pan milk and 3 tbsp.coconut oil until warm and melted, never reaching boiling. Remove from heat and let cool. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 tbsp. stevia and stir.
  3. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grape seed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp. melted coconut oil and top with 1/4 cup stevia and 1/2 - 1 tbsp. cinnamon.
  5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 tbsp. coconut oil (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
  6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
  7. Optional: Frost with non-fat cream cheese frosting or a simple mixture of powdered stevia and milk.

 Cider- glazed root veggies with cinnamon:
  • assorted root vegetables, peeled and cut into 1-inch pieces
  • 1 cup apple cider
  • 1/4 cup stevia
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped walnuts
  • 1 tablespoon butter/ coconut oil
  • 1/4 teaspoon ground cinnamon

  1. Preheat oven to 400°F.
  2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, stevia and pepper Add root vegetables and toss to coat. Cover the baking dish with foil.
  3. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
  4. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter and cinnamon. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
  5. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
Cinnamon – pecan wafer:
  • ½  cup unsalted butter/coconut oil
  • ¾  cup stevia
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups oat flour (you know how to do it)
  • 1 teaspoon baking powder
  • 1 cup finely chopped pecans
  • 1 1/2 teaspoons ground cinnamon

  1. Beat butter, 1/2 cup stevia in a mixing bowl with mixer until creamy. Add egg and vanilla and beat well. Combine flour and baking powder in a medium bowl and add to the butter mixture. Stir in pecans.
  2. Divide the dough in half and use lightly floured hands to shape each portion into a 6-inch round log. Wrap each log in wax paper and freeze until firm, at least 1 hour.
  3. Preheat oven to 350°F.
  4. Unwrap the dough and let stand at room temperature for 5 minutes. Combine the remaining 1/4 cup granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 (1/4-inch-thick) cookies. Place the cookies about 2 1/2 inches apart on ungreased baking sheets.
  5. Bake, one batch at a time, until lightly browned, 10 to 12 minutes. Transfer to wire racks to cool.
Cinnamon Granola:
·           6 cups old-fashioned rolled oats
·           1 cup chopped almonds
·           1 cup chopped walnuts
·           1/2 cup maple syrup
·           6 tablespoons grape-seed oil
·           1/4 cup honey
·           1 teaspoon ground cinnamon
·           1 teaspoon vanilla extract

1.       Preheat oven to 325°F. Line a pan with large baking sheet.
2.       Combine oats, almonds and walnuts in a large bowl. Whisk maple syrup, oil, honey, cinnamon and vanilla in a medium bowl until blended. Pour over the oat mixture and toss to coat. Spread the mixture in the prepared pan.
3.       Bake, stirring every 15 minutes, until lightly and evenly browned and starting to dry out, 50 minutes to 1 hour. Let cool completely in the pan before serving or storing.
Apple – Cinnamon Oat:
  • 4 crisp apples, such as Jazz or Pink Lady, divided
  • 1 cup steel-cut oats
  • 4 cups water
  • 3 tablespoons stevia
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup non-fat plain Greek yogurt

  1. Shred 2 apples using the large holes of a box grater, leaving the core behind.
  2. Heat a large saucepan over medium-high heat. Add oats and cook, stirring, until lightly toasted, about 2 minutes. Add water and the shredded apples; bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, for 10 minutes.
  3. Meanwhile, chop the remaining 2 apples.
  4. After the oats have cooked for 10 minutes, stir in the chopped apples, 2 tablespoons stevia and cinnamon; continue cooking, stirring occasionally, until the apples are tender and the oatmeal is quite thick, 15 to 20 minutes more. Divide the oatmeal among 4 bowls. Top each portion with 2 tablespoons yogurt and 3/4 teaspoon stevia.

And that’s it my lovelies!
Don’t forget to go check my instagram account for more recipes and daily motivation
Research and writing by Dana Gat ©2014

Thursday, 11 September 2014

Rule 46
Probiotic food.
What the hell is probiotic? Can you get it from naturel food? Why would you even want something with such a bizarre name? And what’s the connection between your vagina and your waist size?
Probiotics are living microscopic organisms, or micro-organisms.
 In some cases they are similar to the “good” bacteria already in your body, particularly those in your gut.
Makes sense? Lovely! Moving on..
You can get them from fermented foods with active live cultures. Most common: probiotic yogurt.
Yes I eat yogurt almost every day.
Researches show that if you soak your lentils overnight you can get probiotic and benefit from them. However I found out that yogurt does the best work for me.
You can also get them from supplements, but stop being so lazy!
Now would you even want it? Besides health stuff that nobody really cares about (like not suffering from leaky gut syndrome that makes your gut leak) it helps you to digest food properly; meaning your abs look better.
Recent research suggests that probiotics may help you slim down because they make your intestinal walls less permeable. As a result, fewer of the molecules that may contribute to obesity, type-2 diabetes, and glucose intolerance are able to enter your bloodstream. The research found out that women that take probiotic lost twice the weight than those who didn’t. The research also found that men that took probiotic supplement lost just as much as men who didn’t but men who ATE probiotic lost twice as much as those who didn’t.
The connection between your vagina and your waist size?
To have small waist you need probiotic as you just learned.
The old good vs. evil story basically? To have the probiotic survive in your body you need to have more probiotic than fungus.
Now where do you have fungus in your body? In a moist dark place.
Meaning? If you don’t take care of your vagina you’re not going to have a small waist.
What should you do? Eliminate those foods from your diet:

Syrup Chocolate
Rice Syrup
Artificial Sweeteners
Corn and corn products
Fresh Fruit
Dried Fruit
Canned Fruit
Fruit Juice

All pork products
Cured meats
Processed meats
Smoked or vacuum-packed meats
All shellfish
Black & green tea
Diet & regular soda
Energy drinks

Soy cheese
Soy milk
All soy products
Soy sauce
All vinegars, (except for Apple Cider Vinegar)
Peanut oil
Corn oil
Canola oil
Soy oil

Do it for 6 weeks. See what happen.
The bold means that I enjoy those things and that you need to use your brain.
I enjoy my coffee, is it good for me? Hell no!
Remember the 80-20 rule? Same here, don’t do candida cleanse unless you HAVE to but don’t let the candida get out of control either.
It’s about balance. Prevent the candida from growing and you can still enjoy the “bad things” like coffee and milk.
Candida cleansng sucks! Cut a bit now so you don’t have to cut it all! There’s a war in your body and it’s time for peace….
One more thing before recipes… I thought about giving you a list of foods that you can have but you can have anything else that’s not on the list and if it scares you don’t do it. If you panic no diet is ever going to help you! You need to see a therapist to help you overcome your food issues and your mommy/daddy issues you might have.

And now for awesome people that want and are willing to lead a better life even if it means they have to work a little bit to change it, I have some recipes!

Zucchini Noodles:

·           1 to 2 medium zucchinis cut into “noodles” with a spiral slicer, julienne peeler or mandolin
·           2 scallions, thinly sliced
·          1/4 cup finely minced herbs, like mint, cilantro and parsley
·           1 Tbsp. olive oil

·         In a bowl mix everything. You can add protein of your choice (like meat or chicken breast).

Quinoa “Meatloaf”:
  • 1 lb. minced beef
  • 2 eggs
  • 1/4 cup of uncooked quinoa
  • 1 medium onion
  • 3 garlic cloves
  • 2 chillies
  • 1 tsp. coconut oil or olive oil
  • 1 tsp. Thyme
  • 1 tsp. Rosemary
  • 1/4 tsp. black pepper
  1. Cook the quinoa.
  2. Preheat oven to 350 F.
  3. Chop the onion finely in your food processor.
  4. Now add the cooked quinoa and all other ingredients to a large bowl and mix together.
  5. Grease a loaf tray with coconut or olive oil, then add the mixture and bake for 1 hour.
Roasted cauliflower with red cabbage salsa:
Ingredients (for the red cabbage salsa)
  • 1 cup radicchio or red cabbage, roughly chopped
  • 1 onion, roughly chopped
  • 1/4 cup fresh parsley
  • 1/4 cup sliced almonds
  • 1 Tbsp. apple cider vinegar
  • Pepper to taste
  • Pinch of powdered stevia or 1 drop liquid stevia – optional.
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Lay the cauliflower slices directly baking sheet, brush both sides of each slice with oil and roast 10 to 15 minutes, until undersides begin to brown, then flip slices and roast for another 10 minutes.
  3. While the cauliflower is roasting, prepare salsa. In a food processor, add chopped red cabbage and onion, parsley, sliced almonds, apple cider vinegar, pepper and a pinch of powdered stevia. Pulse until just combined.
  4. To serve, spoon radicchio salsa on top of roasted cauliflower slices.
Chipotle Lime Salmon
  • 1 lb salmon, cut into 4 fillets
  • 1-2 tablespoons olive oil
  • 2 limes, sliced in half
  • 1 teaspoon chipotle powder
  1. Preheat oven to 500°
  2. Rinse salmon, pat dry and place on a metal baking sheet
  3. Rub each fillet with olive oil
  4. Squeeze the juice from one-half lime onto each fillet
  5. Sprinkle fillets with  chipotle, then place a half lime on top of each fillet
  6. Turn down oven temperature to 275°
  7. Place salmon in oven and cook for 8-12 minutes
Green chilli turkey burger:
·           2 green chillies
·           1 pound ground turkey
·           1 cup cilantro, finely chopped
·           ½ cup onion, finely chopped
·           2 teaspoons cumin
·           1 teaspoon chili powder

·           In a medium sized bowl mix diced chillies with turkey, cilantro, onion, cumin, chilli powder and salt
·           Form into burgers and grill

So you have some ideas. Check my instagram account for daily recipes @danagatfit.

Research and writing by Dana Gat ©2014