Quinoa-Feta Burgers

I am excited to share one of my new “favorites” in Vegetarian dishes.  This recipe was found in one of my favorite magazines, Whole Living.  The June edition has a great spread called “Grill Talk” with delicious and healthy alternatives to beef.  This truly is a fantastic tasting burger and is packed with nutrients, protein and fiber.  I do hope you will give it a try!

Ingredients

  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 shallot, minced
  • 1 carrot, finely grated
  • 2 cups cooked quinoa
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons crumbled feta
  • 1 teaspoon coarse salt
  • 2 egg whites, lightly whisked
  • 2 tablespoons extra-virgin olive oil
  • 6 whole-wheat buns, grilled ( I used Arnold’s Whole Wheat Sandwich Thins)
  • Whole-grain mustard, for serving
  • Grilled onions, for serving (*see tip below)

Directions

  1. In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.
  2. Form mixture into six patties and chill 30 minutes.
  3. Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
  4. Serve on buns with mustard, grilled onions, and romaine. (I served mine on Arnold’s Sandwich Thins)

*For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium-high heat, turning, until tender and charred, 6 to 8 minutes.

 Yield:  6
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Sharp Cheddar and Tomato Round

The vine ripe organic tomatoes were calling my name today while shopping for new lunch and dinner ideas.  Today’s creation is healthy, light and delicious.  Enjoy!

Ingredients
1 vine ripe organic tomato
extra-virgin olive oil for drizzling
salt and fresh ground pepper
1 Arnold 100% Whole Wheat Flax & Fiber Sandwich Thin 
1 slice of Natural Sharp Cheddar Cheese
1 handful of baby spinach
*balsamic glace optional (I use La Prima Glassa Balsamica from Harris Teeter)

Directions
Drizzle tomato slices with oil and season with salt and pepper
Place spinach on both sides of sandwich thin
Place sharp cheddar cheese on top of spinach
Place tomato on top of sharp cheddar cheese and spinach
Toast sandwich to desired heat.  I toast mine for around 5 minutes until the cheese is melted.
*Drizzle with balsamic glaze

Yield: 1

Enjoy!

Antioxidant Smoothie

Happy Monday!  Today I decided to try something new and break away from our traditional morning Superfood Smoothie.  This smoothie is packed with antioxidants and is delicious.  Give it a try and see what you think.  Kid tested and KID FRIENDLY!

Ingredients
1.5 cups combined organic frozen blueberries, blackberries and raspberries
1.5 cups organic spinach
1 whole banana (peeled)
1 to 2 tbs flax or chia seed
1 cup water

Directions
Blend and ENJOY.

Fruity Green Chia Smoothie

I decided to introduce GREEN back into our daily afternoon snack, today’s choice: ROMAINE LETTUCE.  For those of you who aren’t familiar, romaine lettuce is an excellent source of vitamin A, vitamin K, folate, and vitamin C. Romaine lettuce is also a very good source of dietary fiber and 4 minerals.  In order to keep the romaine from being too overbearing in taste I added an array of yummy fruit.  If you are having trouble getting your kids to drink something GREEN, how about naming your drink something fun, like THE GREEN HULK.  Use your creativity.  You’ll be amazed at how quickly it will change your child’s perception.

Also included in today’s smoothie were my new favorite Chia Seeds.  I use The Chia Co.  Chia Seeds are the richest plant based source of Omega 3, dietary fiber, protein and antioxidants.

This smoothie is smooth in taste and KID FRIENDLY.

Ingredients
2 large leaves of organic romaine
2 ripe bananas, peeled
1 organic orange, peeled and seeded
1 mango
1/2 pineapple cored (can add more pineapple to increase sweetness)
1/2 cup water
1 cup ice
1-2 tbs black chia seeds

BLEND & ENJOY

Yield: 4

Power Protein Smoothie Recipe

After this mornings bootcamp workout at Industrial Strength Personal Training I decided my body was in need of a good protein recovery drink.  I had recently seen the Power Protein Smoothie recipe posted from my favorite nutritionist Kimberly Snyder and decided to adapt the recipe and give it a try.

The Power Protein Smoothie is filling and is a great way to replenish the bodies amino acids post workout.  I am excited to share this recipe because of it’s many “power” ingredients.  I recently started using Chia Seeds in most all of my smoothie recipes.  If you aren’t familiar with Chia Seeds, they are the richest plant based source of Omega 3, dietary fiber, protein and antioxidants.  Also used in this recipe is cinnamon which has been known for improving energy, vitality, and circulation. Last but not least, frozen Acai Puree. Acai is a strong source for heart healthy omega fatty acids, fiber, essential amino acids, minerals and phytosterols.

Ingredients (one 24-ounce serving):

  • 2 cups unsweetened almond milk or water, or a 50/50 combination (I used unsweetened almond milk)
  • 1 large rounded scoop of all natural Whey protein or (1/4 cup hemp or brown rice protein powder)
  • 1-2 Tbs. chia seeds (These are the Chia Seeds I recommend, I use black)
  • 1/2 frozen acai smoothie packet (I bought this in the freezer section of Harris Teeter)
  • 1 Tbs. honey or Liquid stevia to sweeten
  • ½ tsp. cinnamon

Directions:

Add the almond milk and/or water to the blender first, then the other ingredients. Blend until smooth.

For those of you who wondering, I use a Vitamix for all of my smoothies and mixing of ingredients in the kitchen!