In a surprising twist, Naughty Nana has been not-so-naughty lately. There has been a lot of babysitting and very little in the way of contraband treats.

Aside from stealing the last kid’s juice box to make a cocktail (true story), she has been positively angelic.

What is going on? Am I being lured into a false sense of security only to discover them having a jelly bean party when I come home early?

Nana has also been the source of, by far, the tastiest and kid-approved dinner that we’ve had in ages!

She whipped up this turkey burger recipe last weekend and the children wolfed it down.

It also comes with a delicious sauce so there’s no need to mourn the lack of blue cheese dripping down the side of your bun.

You can serve it lots of different ways — in whole-wheat pita with salad, on a bed of quinoa, or with a side of fries (organic and oven cooked, obviously!)

However you do it — try and choose organic turkey and yoghurt. I am a huge fan of avoiding the growth hormone and antibiotics that appear by stealth in our food chain.

Your purchase casts a vote against factory farming too. If you can’t find organic ground turkey, then Super mart will grind organic chicken breasts/thighs for you — just ask the butcher.

Organic is almost always more expensive, but in this instance it’s really worth it.

Spiced apple turkey burgers (serves 4 adults)

3 tbsps tomato purée

6 tbsps olive oil

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp all spice

¼ tsp cayenne pepper

Sea salt and black pepper — a pinch of each

2 cloves garlic, crushed then chopped

1 small red onion

½ apple, peeled and grated

1 ½ lbs ground turkey or chicken (organic)

¼ cup parsley, finely chopped

1 cup organic plain Greek yoghurt (or plain organic soy)

1 Granny Smith apple, cored and finely chopped

Salt, pinch

Ground cinnamon, pinch

Cayenne pepper, pinch

1. Start with the sauce. Whisk the yoghurt and seasonings together, then add the apple. Stir through and then chill in the fridge.

2. Stir the burger seasonings together — from the tomato purée through to the salt and pepper. Add the rest of the burger ingredients and mix together well.

3. Form the burgers into small patties. (Start them off in a pan over a medium heat as balls and then flatten them down as they begin to cook.)

4. Using light olive oil, cook the burgers on each side. Once flipped, cover the pan and reduce the heat to low. Allow the burgers to cook through, until the juices are clear.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda