what’s for dinner: double-double & green fries #healthified


I stumbled upon this amazing website over the weekend. It mostly made me miss Inn-n-Out burgers, animal style. After I wiped a tear from my eye and the drool from my chin I decided to take matters into my own hands and make a Double. Double. Animal. Style. Healthified. I’m still getting used to taking pictures of all my adventures, so bear with me as this one doesn’t have any how-to photos.

I threw two turkey burgers on the grill, along with some chopped onion on top of foil and garlic asparagus (green fries).

The trick is putting the cheese on the burger right after you’ve flipped it and the other side is cooking. I added a lil BBQ sauce to give it a kick and place it on a warm, toasted thin whole wheat and viola! my very own double-double animal-style. AND my favorite part of a burger– grilled onions!!!!

My healthified animal style double-double:

  • 1 thin whole wheat bun
  • 2 turkey burger patties
  • 2 slices of cheese, your choice
  • onions, grilled (diced or chopped, your liking. just make sure you dice/chop the same size so they grill evenly)
  • add any other condiments you choose: mustard, ketchup, lettuce, tomatoes….

Prep time: 5 minutes:

Cook time: 10ish minutes

Servings: 1

Directions: Place burger, onions and asparagus on grill; place the bun on the warmer. After you flip the burger put cheese on top and then sprinkles onions on top of melted cheese.

Green Fries:

  • olive oil (substitute: olive oil Pam)
  • garlic powder (substitute: garlic salt, fresh garlic)
  • optional: fresh parmesan (substitute Kraft parmesan)

Prep time: 2 minutes

Cook time: 10-15 minutes

Serving: as many as you like

Directions: Don’t be shy with the olive oil! Drizzle it over the asparagus. Mix and make sure no part of the asparagus is dry. Sprinkle with garlic powder– or in my case because I love garlic I absolutely drown them in garlic powder (you can also use garlic salt but sometimes I think this is too salty). Place the asparagus in tin foil, don’t cover the asparagus, this just makes clean up easier and also it makes it harder to burn your veggies. Grill for about 10 minutes. Alternatively, you can bake at about 400 degrees for 10ish minutes, or until you get them as you like– sometimes I like mine a lil more crispy so I leave them in for 15 minutes. After you take them off the grill grate some fresh parmesan.

For a less healthified animal style click here.


apricot chicken, chicken salad

My gay boyfriend introduced me to this website and although it is lacking in dessert and appetizers it has great recipes. It has a menu and meal planner, cooking tips, 20-minute recipes, recipes for two and so much more!

My favorite thus far is seared chicken with apricot sauce. I shared it with my mom and she made if for company and everyone loved it. Enjoy!!

Sooo much flavor!

4 servings

Active Time: 30 minutes

Total Time: 30 minutes


  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon canola oil
  • 3/4 cup dry white wine
  • 1 medium shallot, minced
  • 4 fresh apricots, pitted and chopped
  • 2 tablespoons apricot preserves
  • 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried


  1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
  2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
  3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.


Per serving: 252 calories; 5 g fat ( 1 g sat , 3 g mono ); 66 mg cholesterol; 15 g carbohydrates; 4 g added sugars; 27 g protein; 1 g fiber; 517 mg sodium; 444 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).


1. You are going to have to cook the sauce longer than the recipe says. Probably at least twice as long.

2. For leftovers I heated up the chicken and sauce, let it cool and put it over arugula!! Mmmm!!!! So good. The sauce alone could be used as a nice dressing. Sooo tasty!