A New Meal to Get Excited About

Black Bean and Turkey Burgers

2 c. chopped mushrooms                           ½ t. cumin

½ c. rolled oats                                             ½ t. coriander

¼ c. raw pumpkin seeds                             ½ t. chili powder

2 carrots, grated                                      ½ t. onion powder                                                                      

1 ½ c. cooked black beans, drained          ¼ t. black pepper  

1 c. ground turkey                                          1/8 t. cayenne pepper

·         Preheat oven to 300*.  Line baking sheet with parchment paper;  lightly wipe on olive oil.

·         Heat 1-2 T. water in a small pan and sauté mushrooms until tender and moisture is gone. Set aside.

·         Grind oats and pumpkin seeds in a food processor. Add grated carrots, ¾ of the black beans and all of the seasonings. Process until blended. Spoon mixture into a mixing bowl and Stir in mushrooms, remaining black beans and ground turkey mix well.

·         Form into seven medium size patties. Place patties onto oiled parchment paper and bake for 40 minutes, turning once after 20 minutes.

·         Serve with 100% whole grain roll or pita with sliced red onion, sliced tomato, romaine lettuce and condiments of your choice. (BBQ, mayo, mustard)

Seasoned Sweet Potato Fries

Preheat oven to 375*

In medium mixing bowl add:

2 T. water

½ t. Bragg Liquid Aminos

½ t. thyme

½ t. oregano

½ t. basil

½ t. paprika

2 T. nutritional yeast

Black pepper to taste

2 large sweet potatoes, peeled and cut into fries or long wedges

Mix well until potatoes are well coated with seasonings. Place potatoes in a single layer onto a baking sheet or one that is lined with a nonstick baking mat. Bake for 45 minutes or until baked through. Serve with ketchup if you desire.  

I could not believe how good this turned out. I'm so excited I have a meal I can do without guilt. So good, so tasty and hey so healthy. Yeah!

Pasta without the Carbs (Yeah)

Zucchini Noodles with Kale Pesto

for the pesto: 3 c. chopped clean kale leaves, ¾ c. fresh basil leaves, 1 t. kosher salt, 1/3 c. extra virgin olive oil, ¼ c. pine nuts, 5 cloves garlic (chopped) and 3 oz. or 2/3 c. fresh Parmesan cheese. 

In a food processor add the kale leaves, basil and salt. Process until the kale is thoroughly chopped and almost paste like. While the food processor is still running, drizzle in oil very slowly. When all is in, turn off the machine. Add pine nuts and garlic, pulse until combined but still very grainy, 10-15 pulses. Add grated cheese and pulse 3-5 to incorporate. You will need 1/3 c. for the recipe. Store rest up to 5 days in refrigerator.

For the Noodles:

4 med. zucchini  (using a spiralizer hand held machine create your noodles, put aside.)

2 T. olive oil

1/3 Kale pesto

2 c. cherry tomatoes, halved

Yellow bell pepper

Salt and pepper

½ c. grated Parmesan cheese

Heat olive oil in large skillet over med. heat. Add pesto and cook, stirring occasionally, just until pesto is fragrant, about 30 sec. Add tomatoes, bell pepper and zucchini noodles, cook and stir until noodles are coated about 1-2 min. add parmesan cheese cook and stir until melted.

Sweet Potato Veggie Wrap

Sweet Potato Veggie Wrap 

The wrap that doesn't disappoint! 

Not only is it easy and delicious, but it's healthy!

Serves: 4

Ingredients:

2 sweet potatoes, peeled and cut into strips

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 ripe avocado

1/4 cup finely chopped onion

1 tablespoon fresh lime juice

1/4 teaspoon ground cumin

1/2 cup shredded carrots

2 cups spinach leaves or shredded romaine

2 tablespoons shredded non-dairy cheese

4 (100% whole grain) flour tortillas

Instructions:
Preheat oven to 400 degrees F. Place sweet potatoes in a baking dish bake for 45min. Let cool. Peel the sweet potato, cut in half and then cut each into strips, cut those strips in half too.

Using a fork, mash avocado with chopped onion, lime juice, onion powder, garlic powder and cumin.

Spread avocado mixture on wraps. Place sweet potatoes, carrots, Romaine and non-dairy cheese on top and roll up. Cut wrap in half and enjoy with your favorite salad or veggies.