Main Course: “Eat Like a Man, Look Like a Model”

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Burgers and fries are foods that are just about as American as apple pie.  But it’s difficult for most people to enjoy them and maintain a slim physique!  With my turkey burger and un-fried sweet potato fries recipes, you’ll be able to whip up some fast food and still slip into your favorite slinky Spring dress!

Turkey burgers area great substitute for ground beef and shed about 200 calories and 10 grams of saturated fat from each quarter pound burger over ground beef.  As a complex carbohydrate, sweet potatoes offer far more nutritional value over white potatoes, baking them instead of frying them will also cut out that unwanted fat. It’s quicker and easier than ever to eat like a man and look like a model, so get ready for a burgers and fries delight!

Life is short, so eat well & enjoy!


Chef Arturo Vargas




1 Pound ground turkey breast

2 lettuce leaves, halved

2 slices tomatoes

4 tablespoon of ketchup

4 whole grain buns

2 slices pickles

2 slices of cheddar cheese

Salt and pepper



Combine the ground turkey breast, with salt and pepper mix well and divide patties into 2 equal portions.

Grill burgers for approx. 8 minutes, until are nice and browned on both sides, add the cheese on top until melt and served each burger on a bun topped with lettuce, tomato slice, and a dollop of ketchup.





6 sweet potatoes, peeled and sliced into one inch strips

1/2 cup of olive oil

1/4 cup of garlic powder

1 tablespoon of black pepper

1 tablespoon of salt

1 tablespoon of veggie seasoning

1 tablespoon of paprika



Mix all the ingredients together on a big bowl or container.

Preheat oven to 450 F and set the sweet potatoes on a cookie sheet tray sprinkle veggie seasoning and paprika, bake until sweet potatoes are nice, tender and golden brown, turning occasionally for 20 minutes, let cool for 5 minutes before serving.



A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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