Tag Archives: Protein

Tasty Tuesday: Health Boost Smoothie

One resolution in my Happiness Project is to eat at least one raw and one vegetarian/vegan meal per day. With this smoothie, I get two for the price of one!

Like all the rest of you very busy people who read this blog, I can’t always take the time to sit and eat a nice, relaxed meal. My lunches or dinners sometimes have to be hand-held and quick. These smoothies are PERFECT.

My only disclaimer is that they’re not great when warm. So if you have a fridge at work, perfect! If not, do as Mike does and drink it at home for breakfast or your I’m-home-from-work-and-hungry snack. These have seriously reduced Mike’s cookie intake 🙂

SmoothieBEST2

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Thursday Recipe: Bean Burgers

I’m not a vegetarian but good grass-fed, organic meat is expensive! So I’ve started to explore getting protein in other ways like from beans and other legumes as well as seeds and nuts. I just recently (while I was writing this post) learned that legumes form a fuller protein when eaten with grain so I’m stoked that we ate them like an open-faced sandwich. These were really really good. They were a little crumbly (like most veggie burgers) but great on a half-bun and ever better over a salad the next day. I made a double batch so that’s what we’ll be having tonight for dinner too!

TheRealFoodDiet

I got the base for this recipe from this book. This was a written by a chiropractor at our company and is AMAZING.

Bean Burgers (makes 8 small patties)

Ingredients

2 cups (about 22 oz) Garbanzo Beans (chickpeas)

1 onion

splash of high heat oil (coconut is my favorite)

1/2 cup gluten-free bread crumbs (you can make your own from GF bread or just buy some)

6 cloves garlic, minced or pressed

1 Tbsp rosemary

2 Tbsp Tahini

juice of half a lime or lemon

dash of sea salt and pepper to taste

Instructions

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1. Thinly slice the onions and saute until soft and beginning to caramelize. Season with salt and pepper, then place in a large mixing bowl.

2. Blend or food process garbanzo beans, tahini, garlic, and lime/lemon juice until smooth. Add to bean mixture.

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3. Add all remaining ingredients and combine thoroughly. Use your hands to roll form into balls about the size of a baseball (love using my hands in cooking!). Use a bit of plastic wrap to cleanly and neatly form them into patties.

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4. Heat a little more oil and cook burgers until heated. Serve on top of half a gluten-free bun topped with dijon mustard and ketchup with a side of steamed veggies or salad.

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Enjoy!

Does anyone have any big events they need to cook for this month? What do you want me to cook?