Recipes & Kitchen  

Burger Bowls, Coleslaw, & Zucchini Chips | Clean Eating Kitchen with Jan D’Atri

Create burger bowls, coleslaw, and zucchini Chips  with RM culinary chef, Jan D’Atri.

Burger Bowl


  • 3 1⁄2 oz lean ground turkey OR 3 1⁄2 oz lean ground hamburger meat (less than 7% fat)
  • Salt and pepper to taste
  • Zero-calorie non-stick cooking spray
  • 1/2 head of romaine lettuce
  • Desired toppings (tomato, onion, pickles etc.)


  1. Form the ground meat into patties. Season with salt and pepper and set aside.
  2. In a skillet with a little water, cook the onion rings until soft and caramelized. Add more water a little at a time as needed during the cooking process. Remove from skillet and set aside.
  3. Spray the skillet with zero-calorie non-stick cooking spray. Cook burgers over medium high heat, adding a little water as needed, until the patty is cooked through (Internal temperature should be 165° F.)
  4. Chop romaine lettuce and add to a bowl.
  5. Once burger patty is cooled, add to lettuce bowl and top off with burger sauce and desired toppings.

Burger Sauce


  • 1⁄2 cup Walden Farms Chipotle Calorie-Free Ranch Dressing
  •  1 tsp mustard
  • 1 tsp dill pickle relish
  • 1 tsp red wine vinegar
  • 1⁄4 tsp cumin
  • 1⁄4 tsp smoked paprika
  • 1⁄4 tsp garlic powder


  1. In a bowl, add the ingredients for the sauce and whisk to combine.
  2. Add sauce to burger bowl as desired.



  • ½ head cabbage
  • 1 apple, diced (optional)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • ¼ tsp garlic powder
  • dash of mustard powder
  • salt and pepper, to taste


  1. Slice cabbage in very thin strips. Toss with lemon juice and spices.
  2. Allow to marinate for 30 minutes or overnight.
  3. Variation: Add apples to make an apple slaw.

    Makes 1-2 servings of vegetables

Zucchini Chips


  • 1 large zucchini
  • Zero-calorie non-stick cooking spray
  • Salt or other seasonings, to taste


  1. Preheat oven to 225° F. Line two large baking sheets with parchment paper.
  2. Slice your zucchini thinly by hand, or on a mandolin.
  3. Sandwich the slices between paper towels to absorb excess moisture which helps them crisp up better in the oven.
  4. Line up the zucchini slices on the prepared baking sheet tightly next to each other, making sure not to overlap them.
  5. Lightly spray your zucchini slices with zero-calorie non-stick cooking spray. Sprinkle with salt or other seasonings, as desired (for example, cayenne, Tajin, Italian seasoning, dill, garlic, or chili powder!)
  6. Bake for 2+ hours until they start to brown and are crisp. Let cool before removing and serving.

Makes 1-2 servings of vegetables

Video Transcript

Does this look like diet food to you? Well, go ahead and indulge because it is every last morsel of goodness is healthy, delicious and Red Mountain approved. Hi, I’m Jan D’Atri, and this is clean eating the Red Mountain way.

Alene burger the traditional way is great, but the big trend these days and a scrumptious one is a burger bowl with all the healthy fixings along with the turkey or beef patty, will you miss the bun Not a bit. Add to it low calories, zucchini chips and a bright and crunchy coleslaw and your meal is complete. So, here’s what you’ll need. For the burger bowl, lean ground beef or turkey. One sweet yellow onion that you’ll slice and caramelize one ripe tomato, some green leaf lettuce, and for the dressing. You’ll add garlic powder, smoked paprika, dill pickle relish, red wine vinegar, cumin and Dijon mustard to your favorite Walden Farms zero calorie salad dressing. Today on mixing two together 1000 Island and bacon ranch dressings. Season your burger meat with salt and pepper then form into three and a half ounce patties. Cut the onion into thin slices and get your skillet nice and hot. Add some water to your pan and cook the onions until they’re soft and caramelized through a beautiful golden-brown caramelization brings out the natural sweetness of the onion. When done set them aside. Spray the same skill that was zero calorie cooking spray and add your patty for five minutes on each side over medium high heat should give you a nice medium rare beef burger. While that’s cooking, let’s make the coleslaw. You’ll need cabbage and Apple a lemon, apple cider vinegar, garlic powder, dry mustard powder, pepper, salt and a little Stevia for sweetener. Chop a half a cabbage into thin strips and add it to a bowl. Dissect one crisp apple and add that to next combine two tablespoons of lemon juice one tablespoon of apple cider vinegar, half a teaspoon of dry mustard, a fourth of a teaspoon of garlic powder, salt and pepper to taste and a bit of Stevia for sweetness. Give it a good stir and then refrigerate until you’re ready to serve. The burger is done and so are the zucchini chips that I made earlier for a tasty side. And here’s how I did it with just three ingredients. Zero Calorie olive oil or cooking spray one zucchini, slice thin and some salt. Lay the slices on a paper towel lined sheet pan. Cover the slices with another towel and press down to remove any moisture. Then line two sheet pans with parchment paper and lay the slices out not overcrowding. Spray the oil over the slices. Sprinkle with some salt and then bake at 220 degrees for a couple of hours or until the slices are crisp. Okay, it’s time to build your burger and you can use a number of great low calorie, low carb veggies like mushrooms, bell peppers and onion slices. Other fixings could include radishes, cucumbers and jalapeno peppers. Fill your bowl with shredded green leaf lettuce. Add your slice tomato and those gorgeous caramelized onions, the coleslaw, sliced radishes, cucumber rounds, and a few slices of jalapeno on top. That is one gorgeous meal. All we need is some low-calorie salad dressing. So, in a bowl, add half a cup of Walden Farms dressing a teaspoon of red wine vinegar, a fourth of a teaspoon of garlic powder, a teaspoon of dill pickle relish, one teaspoon of mustard or mustard powder, and a fourth of a teaspoon each have smoked paprika and cumin was to combine and drizzle a little over the burger bowl. Then serve the rest on the side. Now it just dive into like guilt free gourmet meal courtesy of Red Mountain weight loss. For more great recipes for clean eating the Red Mountain way visit

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Author Image

Jan D’Atri is Red Mountain’s official Culinary Chef, providing patients with a variety of instructional videos regarding how to cook healthy meals.

With an extensive background in the food industry as a restaurant owner, gourmet food distributor, and cookbook author,  Jan’s expertise is in high demand. In fact, she has been featured in various Phoenix media outlets including radio host on 92.3FM KTAR, Arizona Midday, Sonoran Living, Phoenix Magazine, and more.

Watch more delicious recipes from our RM Clean Eating Kitchen series with Red Mountain’s Culinary Chef, Jan D’Atri and learn to eat clean the Red Mountain Way!