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Tag Archives: Summer Recipes

Sweet Potato Veggie Burgers



makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Breakfast Cookies

Peanut Butter Banana Oat Breakfast Cookies ~ These cookies have the great flavor of peanut butter, are power packed because of adding protein powder and are egg & flour free and are sweetened with bananas & applesauce.  If you want to indulge, add some chocolate or carob chips & take the flavor up to the next level!

  • 2 ripe bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter ~ creamy or chunky
  • 2/3 cup unsweetened applesauce
  • 1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
  • 1 tsp vanilla extract
  • 1 tsp butter flavor extract ** (optional)
  • 1 1/2 cups quick oatmeal
  • 1/4 cup chopped nuts (peanut, walnut, or your favorite)
  • 1/4 cup carob or chocolate chips (**optional)

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.

Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds. (** if you just want the carob / chocolate chips on the top of the cookies, add now)

Bake cookies approx. 30 minutes, or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm)

When cookies are completely cool, store in a covered container.  Enjoy!

Recipe from Watching What I Eat

Guilt Free Red Velvet Cake Batter

Guilt-free red velvet cake batter… is there even such a thing? This twist on a common favorite bakery treat will give those calories a run for their money. Try this healthy smoothie and see if it does the trick to satisfy your sweet tooth.

Red Velvet Cake Batter Green Drink

Ingredients:

1 C. non-dairy milk, or organic milk
1 small/medium beet: peeled, steamed, and chopped
1/3 C. frozen raspberries
1 frozen banana
4 TB. cocoa powder
4-pitted dates
1 TB chai seeds or ground flax seeds
1-2 TB. sweetener of choice (agave, maple syrup, or honey)
Ice

Recipe & Picture via http://thediva-dish.com/

Star Spangled Kabobs

Putting together these star spangled kabobs are as easy as it gets. All you need for this quick and healthy Independence Day display are blueberries, bananas, strawberries and skewers. Cut fruit and place accordingly to create an American flag.

In addition to the ease of preparation, and obvious health benefits of this dish, these fruit kabobs are great because they can be easily adjusted to accommodate the number of people you are serving. Expecting more people last minute? Simply add a few more stars and stripes to the flag.

Summery Pasta Caprese

Summery Pasta Caprese

Light and Refreshing

Caprese Pasta Salad

Serves 4 for an appetizer

Serves 2 for entree

1/2 pound orecchiette

1 pound cherry tomatoes, halved

1/2 lb. mozzarella, preferably ciliegene (balls)

2 tablespoons basil pesto

12 basil leaves, sliced

2 tablespoons olive oil

2 teaspoons salt

1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta, stir a few times, and then cook until it’s al dente.

2. Meanwhile, in a large bowl, combine the tomatoes, basil leaves, mozzarella, olive oil and a sprinkling of salt and pepper.

3. Drain the pasta and place back in the hot pot  on low heat. Add the basil pesto making sure to coat the pasta. Stir to incorporate.

4. Add pasta to large bowl and toss it with the tomatoes, mozzarella and basil. Add more salt and pepper to taste.

Avocado Egg Salad

 

Servings

6 (1/2 cup each)

Nutrition

Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g

Ingredients 

  • 4 large hard-boiled eggs, chopped
  • 4 hard boiled egg whites, chopped (discard the rest)
  • 1 medium hass avocado, cut into 1/2-inch pieces
  • 1 tbsp light mayonnaise
  • 1 tbsp fat free plain yogurt
  • 1/2 tablespoon finely chopped chives
  • 2 teaspoons red wine vinegar
  • 1/2 tsp Kosher salt
  • pinch freshly ground pepper

Directions

  1. Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.

Chili Lime Chicken Burgers

 

Servings

4

 

Ingredients 

1lb ground chicken

2 green onions, chopped

1/4 cup chopped red bell pepper

2 Tablespoons chopped cilantro

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1 lime, cut in half

4 slices pepper jack cheese

4 buns, toasted

For the guacamole:

1 avocado

garlic powder

salt & pepper

 

Preparation 

1. Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.

2. Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. Place a slice of cheese on top of each burger, then cover with a large pot lid, and allow to melt for about a minute. Remove burgers to a plate, tent with foil, and allow to rest for 5 minutes. Place each burger on a toasted thin bun, then top with guacamole.

3. For the guacamole: Mash all ingredients together with a potato masher or fork.

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