Fun Feta Burger

Fun Feta Burger

Change your everyday burger into one with a little kick.


1 lb. lean ground meat of any type (turkey, bison, beef, chicken etc.)

Feta cheese

Divide meat into serving size you need (about 4-5 servings/lb.) Roll into individual balls. Press a small amount of feta into the center of each ball. Shape meat around feta into a patty. Season with salt, pepper or Montreal Steak Seasoning.

Heat a small amount of olive or grapeseed oil in a pan and cook patties all the way through, turning once. Depending on thickness, about 10-15 minutes.

bunless burger

Instead of a bun and fries, serve with lettuce, tomato, onion and your favorite veggie sticks: celery, cucumber, broccoli florets, pickles. Have a little homemade guacamole on the side (more avocado, less mayo or sour cream) for some good fats. Enjoy this easy and fun meal with very little clean-up too!


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Spinach-Pear Salad

Spinach-Pear Salad

An unusual combination of flavors, from Go Figure Chef David, lends itself nicely to this combination of greens with a natural sweet touch.

½ cup frozen 100% pineapple juice concentrate (no sugar added), (thawed)

¼ cup grapeseed oil

3 thin slices onion, finely chopped

½ ripe pear, cut small

¼ cup chopped cilantro

¼ cup feta cheese, cut small or crumbled

¼ cup red pepper, cut small

1 bunch fresh baby spinach


In a bowl, mix oil and juice. Add all ingredients above, except spinach, and let marinate at least 15 minutes. Add spinach and gently toss. Serve protein in or on the side of the salad for a complete meal.


Optional add-in: toasted pecans, or toasted pecans with a little agave dribbled over.


Copyright David and Cheryl MacDonald, 2013


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BBQ Turkey Kebabs

BBQ Turkey Kebabs

A fun way to get your protein, this recipe created by Go Figure chef David is designed to be simple, yet tasty. If you’re serving a large crowd, extra time and help will be needed to put the meat and veggies on the sticks.

4 Kale leaves, chopped

1 package ground turkey, 93% lean (usually slightly over a lb.)

1 Tbsp. BBQ seasoning

¼ cup cornstarch

½ onion, finely chopped

1 egg

¼ cup tomato paste

Veggies cut in approximately 1 inch pieces (see below for suggestions)

18-20 small kebab sticks (can usually be found at grocery stores)

A 2-3 Tbsp. scooper (Ace Hardware carries these)


Mix all ingredients together, except veggies listed below. Form small meatballs with scooper, and put one meatball per stick. After meatball is on stick, gently squeeze and form meatball around stick to be secured. (Wetting hands periodically will help prevent meat from sticking to them.)

Take separate kebab sticks and add some program-friendly veggies (ie; onion, zucchini, yellow squash, mushrooms, colored peppers) on kebabs. Grill all kebabs on pre-heated BBQ 5 minutes/side.



Copyright David and Cheryl MacDonald, 2013


Chopped Veggie Salad

Chopped Veggie Salad

This recipe is great because it can be served as a side or as an entrée.


For Salad:

1 red bell pepper

1 yellow bell pepper

1 small English cucumberChopped veggie salad

¼ red onion

A few celery stalks 


For Dressing:

1 tbs. olive or grape seed oil

1 tsp. red wine vinegar

Chopped parsley and cilantro

Chop all ingredients and add together with dressing. This can be served as a side, or over a bed of romaine with some added chicken or turkey for a meal. Make extra and keep it in the fridge for later. Even spice it up with some chopped jalapenos!


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